以枸杞、红枣和沙棘为原料经打浆、调配、均质、杀菌等工艺研制一种复合饮料。通过正交试验确定了枸杞、红枣和沙棘3种原汁的最佳体积比为3∶2∶2。在此基础上,对加工三果复合饮料的原辅料最佳配方进行了优化。结果表明:三果混汁添加量40%,白砂糖添加量6%,柠檬酸添加量0.02%,复合稳定剂添加量0.14%时复合饮料口感和色泽最佳,质地均匀混浊,产品具有枸杞、红枣和沙棘特征风味。

Chinese wolfberry,red jujube and seabuckthorn were chosen as the raw materials to prepare healthy compound beverage. The juice was through crushing,mixing,homogenizing and sterilizing. The best ratio of wolfberry,red jujube and seabuckthorn juice( 3∶ 2∶ 2) was determined by orthogonal experiment,and then the best formula of three fruits compound beverage was optimized by orthogonal experiment. The result showed that the best composition of the beverage was 40% of three fruits juice,6% sugar,0. 02% citric acid and 0. 14% compound stabilizer.The compound beverage is not only full of nutrition,but also has characteristic flavor of wolfberry,red jujube and seabuckthorn.