荸荠椰子汁复合饮料的研制

以荸荠汁和椰子汁为主要原料研制饮料，对乳化剂用量、羧甲基纤维素钠用量、荸荠汁用量等主要因素进行了研究，通过响应面分析确定了荸荠椰子汁饮料的配方。结果表明，复配乳化剂的最佳亲水亲油平衡值为7。荸荠椰子汁的最优配方为乳化剂用量0.3%、CMC-Na用量2.0%、荸荠汁用量3.0%，所得产品感官评分为8.8分，能达到最佳的稳定性、色泽与风味。

Development of water chestnut juice and coconut milk compound beverage

Using water chestnut juice and coconut milk as principal raw materials, a beverage was produced. The contents of emulsifier, CMC-Na and water chestnut juice in beverage product were optimized by response surface methodology. Results showed that the optimal hydrophilic lipophilic balance for emulsification was 7 and the optimal formula was emulsifier 0.3%, CMC-Na 2.0% and water chestnut juice 3.0%, the sensory evaluation score of the product was 8.8, and the stability, color and flavor of the beverage product was the optimal.