邓志勇　吴桂容　潘肖娜

摘要[目的] 开发胡萝卜复合饮料，优化薏米胡萝卜复合饮料的工艺。[方法]以薏米和胡萝卜为主要原料，探讨薏米汁含量、胡萝卜汁含量、白糖添加量、柠檬酸添加量几个因素对薏米胡萝卜复合饮料品质的影响。[结果]试验表明，薏米胡萝卜复合饮料的最佳工艺条件为：胡萝卜汁含量为27%，白糖添加量12%，柠檬酸添加量为0.05%，薏米汁含量为10%。[结论] 优化工艺下开发出风味独特的复合保健饮料，可为提升农产品的经济附加值创造新的途径。

关键词复合饮料；工艺优化；薏米；胡萝卜

中图分类号S509.9文献标识码A文章编号0517-6611（2015）07-313-03

Study on Technology of Compound Beverage of Coix Seed and Carrot

DENG Zhi-yong， WU Gui-rong， PAN Xiao-na

（College of Chemistry and Biology Engineering， Hezhou University， Hezhou， Guangxi 542899）

Abstract[Objective] To develop carrot compound beverage， optimize technique of coix seed and carrot compound beverage. [Method] The technology of compound beverage with coix seed and carrot as main materials was studied in this paper. The effects of the amount of coix seed juice， the amount of carrot juice， the amount of sugar， the amount of citric acid on the compound beverage quality were researched. [Result] The results showed that the optimum condition for the technology of compound beverage with coix seed and carrot were obtained as follows： the amount of carrot juice was 27%， the amount of sugar was 12%， the amount of citric acid was 0.05%， the amount of coix seed juice was 10%. [Conclusion] The compound health beverage with unique flavor was developed under optimal conditions， which creates new ways to enhance the economic value of agricultural products.

Key words Compound beverage； Process optimization； Coix seed； Carrot

基金项目广西自然科学基金项目（2011GXNSFB018055）。

作者简介

邓志勇（1978-），男，广西临桂人，讲师，硕士，从事植物源农药研究及农产品的开发与利用。

收稿日期2015-01-19

薏米是一种营养较高且具有多种保健功能的谷物，薏米中含有丰富的蛋白质、脂类、碳水化合物、灰分，B族维生素及钙、磷、铁、钾等，主要药理活性成分是脂类物质[1]，食用薏米可以使人皮肤光泽细腻，消除粉刺、雀斑、老年斑，对脱屑、痔疮、皮肤粗糙等有良好效果[2-4]。现代药理学研究发现，薏米提取物有抑制脂肪酶活性和乳腺癌等作用，是一种新型的抗癌物质[5-6]。胡萝卜含有丰富的维生素，具有促进机体生长繁殖、维持上皮组织、防止呼吸道感染与保持视力正常等功能；胡萝卜含琥珀酸钾，有助于防止血管硬化，降低胆固醇，对防止高血压有一定的效果，还含有蛋白质、脂肪、碳水化合物、钙、磷、铁等[7-8]。……