陈一萌，尹翔东*，毛鹏煜，刘 禹，张 莉

（四川省食品发酵工业研究设计院有限公司，成都611130）

摘要：该研究以雪梨和桑葚为主要原料，结合超声处理对雪梨汁进行护色，研制出一款口感香甜、风味独特、营养丰富的雪梨桑葚复合饮料。采用单因素试验结合正交试验优化设计，首先以褐变抑制率和总酚含量为评价指标筛选雪梨汁护色工艺，再分析桑葚汁、白砂糖、柠檬酸的添加量对复合饮料感官品质的影响，最终确定复合饮料的最佳工艺配方。最佳超声辅助护色条件为：维生素C添加量0.15%、超声功率240W、超声温度42℃、超声时间28min，经超声处理后的雪梨汁颜色褐变缓解，总酚含量增加。优化得到雪梨桑葚复合饮料的最佳配方为桑葚汁添加量15%、柠檬酸添加量0.12%、白砂糖添加量2.5%。按该配方制备的复合饮料呈紫红色，雪梨和桑葚风味浓郁协调，口感酸甜适宜。

关键词：雪梨；桑葚；超声波；褐变；复合饮料

中图分类号：TS275.5 文献标识码：A 文章编号：1674-506X（2025）06-0031-0008

Study on Ultrasonic Assisted Preparation of Snow Pear and Mulberry Composite Beverage

CHEN Yimeng，YIN Xiangdong*，MAO Pengyu，LIU Yu，ZHANG Li

（Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China）

Abstract: With snow pear and mulberry as main raw materials and ultrasonic treatment to protect the color of snow pear juice，a sweet taste，unique flavor，rich nutrition of snow pear and mulberry composite beverage was developed. The single factor experiment combined with orthogonal experiment were used to optimize the design. Firstly， the browning inhibition rate and total phenol content were used as evaluation indexes to screen the color protection process of snow pear juice. Then，the effects of adding amount of mulberry juice，white sugar and citric acid on sensory quality of the composite beverage were analyzed，and the optimal process formula of the composite beverage was finally determined. The optimal ultrasonic assisted color protection conditions were as follows：vitamin C adding amount 0.15%，ultrasonic power 240 W，ultrasonic temperature 42 ℃，ultrasonic time 28 min. After ultrasonic treatment，the color browning of snow pear juice was alleviated，and the total phenol content was increased. The optimal formula after optimization of snow pear and mulberry composite beverage was 15% mulberry juice adding amount， 0.12% citric acid adding amount and 2.5% sugar adding amount. The composite beverage prepared by the formula was purplish red in color， and the flavor of snow pear and mulberry was rich and harmonious，and the taste was pleasantly sweet and sour.

Keywords: snow pear；mulberry；ultrasonic wave；browning；composite beverage

doi: 10.3969/j.issn.1674-506X.2025.06-005