火棘猕猴桃复合饮料的研制

为了深度开发火棘和猕猴桃资源，以火棘和猕猴桃为原料制作复合饮料。在单因素试验的基础上，通过Box-Behnken设计和响应面分析优化火棘猕猴桃复合饮料最佳工艺配方。结果表明：火棘汁与猕猴桃汁体积比6∶1、复合甜味剂添加量（蔗糖与果葡糖浆质量比为7∶3）9.90 g/100 mL，黄原胶添加量0.09 g/100 mL，该复合饮料感官评价好，质量符合相关标准，并富含黄酮类物质、多酚、维生素C等多种功能性成分。

Development of compound beverage of Pyracantha fortuneana and Actinidia chinensis

To make good use of Pyracantha fortuneana and Actinidia chinensis resources, compound beverage was produced using P. fortuneana and A. chinensis as raw material. On the basis of single factor experiments, the optimal processing condition of composite beverage was optimized by single factor experiments, Box-Behnken design and response surface methodology. The formula was optimized as follows: P. fortuneana and A. chinensis volume ratio 6:1, compound sweeteners (sucrose and high fructose corn syrup ratio 7:3) 9.90 g/100 ml, and xanthan gum 0.09 g/100 ml. The composite beverage was with good sensory evaluation, the quality was in accord with relevant standard, and the beverage was rich in functional components, including flavonoids, polyphenols, vitamin C and so on.