柑橘多酚复合饮料的研制

本研究以柑橘多酚和果蔬汁为主要原材料，辅以稳定剂、护色剂和甜味剂等，首先进行单因素优化实验。然后，基于单因素实验的结果，进行响应面优化实验以确定柑橘多酚复合饮料的最佳配方。结果显示，加入柑橘多酚0.14%、赤藓糖醇3.07%、枣汁45.87%、稳定剂0.33%（羧甲基纤维素钠：结冷胶=1：1）时，可制作出口感、色泽、香味及营养最佳的柑橘多酚复合饮料。本研究为进一步开发保健复合饮料提供试验基础，为柑橘深加工利用提供参考依据。

Development of Citrus Polyphenols Compound Beverage

In this study, the citrus polyphenols and fruit and vegetable juice were used as the main materials, and supplemented by stabilizers, color protectants, sweeteners and so on to optimize the best formula to develop the Citrus polyphenols compound beverage using single factor experiment. Then, based on the results of single factor experiment, response surface optimization experiment was used to confirm the best formula of Citrus polyphenol compound beverage. The results exhibited that the best taste, color, flavor and nutrition were obtained when adding 0.14% citrus polyphenols, 3.07% erythritol, 45.87% jujube juice and 0.33% stabilizer (CMC: gellan gum=1:1). This work provides an experimental basis for further development of health compound beverage and a reference for further processing and utilization of Citrus.