金银花、山楂、乌梅、复合汁饮料的研制

以金银花、山楂、乌梅、白砂糖、柠檬酸为主要原料,经调配、灌装、杀菌等工艺研制一种新型复合汁饮料,并考查了添加不同亲水胶体对复合汁饮料稳定性的影响。结果表明,通过L16（45）正交试验确定了复合汁饮料的最佳配方：金银花汁20%、山楂汁25%、乌梅汁35%、白砂糖8%、柠檬酸0.1%。将不同亲水胶体添加于复合汁中,结果发现结冷胶、卡拉胶和耐酸性CMC对复合汁饮料的稳定效果较好,其中0.02%（w/v）结冷胶和0.10%（w/v）耐酸性CMC的协同作用最佳,悬浮稳定性最高。该产品酸甜适中,均匀一致,具有金银花、山楂和乌梅的天然风味。

The preparation of the compound juice made from honeysuckle,hawthorn and dark plum

By taking the extracted liquids of honeysuckle, hawthorn and dark plum, sugar, and citric acid as the main material, a new type of compound juice beverage is made via preparing, filling, sterilization and other processing techniques. The effects of adding different hydrocolloids on the stability the compound juice beverage are also investigated. The results show that through the Ll6 （4s ） orthogonal experiment, the optimal formula of the compound beverage is ascertained as： honeysuckle juice 20% , hawthorn juice 25% , dark plum juice 35% , sugar 8% and citric acid 0.1%. The different hydrocolloids are added to the compound juice, showing that gellan gum, carrageenan, and aciduric CMC have good stability for the compound juice. Moreover, the cooperation of 0.02% （w/v）gellan gum and 0.10% （w/v）aeiduric CMC have better effect on the stability of compound juice and the suspend stability of beverage is the highest. The product has a moderately taste of sweet and sour, which has natural flavor of honeysuckle, hawthorn and dark plum.