钟苑仪1，杨 丽1，陈 娟1，舒 娟1，余明星2，范江平1
（1.云南农业大学食品科学技术学院，昆明650201；2.景华中医药研究丽江有限公司，丽江674199）
摘要：以丽江海棠果干、龙眼干为原料，以红糖、β-环糊精等为辅料，开发海棠果龙眼复合饮料，通过单因素试验和响应面法优化复合饮料的制备工艺。结果表明，复合饮料最佳制备条件为：海棠果汁和龙眼肉汁的比例为5∶6.5、红糖添加量为4.8%、β-环糊精添加量为0.26%，浸提液的浸提时间为60min；在此条件下制得的复合饮料颜色呈红棕色，组织状态良好，伴有海棠果和龙眼特有的风味，酸甜爽口；测得该复合饮料pH为4.13，可溶性固形物含量为10.00%，总酸含量为0.48g/kg，还原糖含量为6.67g/100g。海棠果龙眼复合饮料的研制丰富了复合饮料的种类，也为海棠果、龙眼进一步的开发利用提供了新的思路。
关键词：丽江海棠果；龙眼；复合饮料；配方优化；响应面优化
中图分类号：TS275.5 文献标识码：A 文章编号：1674-506X（2025）03-0060-0007
Formula Optimization of Crabapple Longan Composite Beverage and Its Quality Determination
ZHONG Yuanyi1，YANG Li1，CHEN Juan1，SHU Juan1，YU Mingxing2，FAN Jiangping1
(1.College of Food Science and Technology，Yunnan Agricultural University，Kunming 650201，China;
2.Jinghua Traditional Chinese Medicine Research Lijiang Co.，Ltd.，Lijiang 674199，China)
Abstract: A crabapple longan composite beverage was developed using dried Lijiang crabapple and dried longan as the raw materials， with brown sugar， β-cyclodextrin and others as supplementary ingredients. The preparation process was optimized through single- factor experiments and response surface methodology. Result showed the optimal preparation conditions were： ratio of crabapple juice to longan juice being 5∶6.5， 4.8% brown sugar adding amount， 0.26% β- cyclodextrin adding amount， and 60 min extraction time for extract. Under these conditions， the obtained beverage showed reddish-brown color， good condition， and a distinctive crabapple and longan flavor with a pleasant sweet and sour taste. This composite beverage was determined to have a pH of 4.13， soluble solids content of 10.00%， total acid content of 0.48 g/kg， and reducing sugar content of 6.67 g/100 g. Crabapple longan composite beverage development expands the variety of composite beverages，and it also provides new ideas for further developing and utilizing crabapple and longan.
Keywords: Lijiang crabapple; longan; composite beverage; formula optimization; response surface optimization
doi: 10.3969/j.issn.1674-506X.2025.03-009
