陈明珠，廖素兰^*，赵彩秀

（武夷学院茶与食品学院，福建 武夷山 354300）

摘要：以猕猴桃、紫甘蓝和苹果为主要原料，并加入白砂糖和柠檬酸研制具有最佳配方和风味的果蔬汁饮料。经查阅文献及资料可知，现在我国果蔬汁饮料行业发展迅速，前景可观。而猕猴桃、紫甘蓝、苹果中所含营养素丰富，混合后可达到营养素互补的功效。以感官评定为评价指标，经过单因素和正交试验，确定出复合果蔬汁的最佳配方，并测定复合饮料的营养价值和微生物指标。结果表明：复合果蔬汁饮料的最佳原料比为4∶9∶4，白砂糖8%，柠檬酸0.3%。用此配方研制出的复合果蔬汁饮料口感清爽、酸甜适口，色泽诱人，营养健康。

关键词：复合果蔬汁；猕猴桃；紫甘蓝；苹果；工艺配方

Preparation of Compound Beverage using Kiwifruit，Purple Cabbage and Apple Juice

CHEN Ming-zhu，LIAO Su-lan^*，ZHAO Cai-xiu

（College of Tea and Food Science，Wuyi University，Wuyishan 354300，China）

Abstract: The compound fruit and vegetable juice beverage with kiwifruit，purple cabbage and apple as raw materialwhich added the appropriate food additive was developed. By reference to the literature and information，china's fruitand vegetable juice industry had developed rapidly and had a considerable prospect. And kiwifruit，purple cabbage，apple contained rich nutrients，mixed with nutrients to achieve the efficacy of complementary. The best proportion ofcompound fruit and vegetable juice was determined by single factor experiment and orthogonal experiment combinedwith sensory evaluation，then the nutrient content and microorganism index were determined. The results showed thatthe optimum raw material ratio of compound fruit and vegetable juice was 4: 9: 4 with the addition of sugar 8%，citricacid 0.3%. The products had an attractive color and tasted sweet，deliciously and nutriously.

Key words: compound beverage；kiwifruit；purple cabbage；apple；process-formula

（2017年第20卷第5期）