摘 要 本文致力于设计一款以茯苓多糖、红枣、薏苡仁为原料的复合饮品。在产品研制过程中，以感官评分为指标，通过单因素试验确定了茯苓多糖提取物、红枣汁、薏仁乳和蔗糖的添加量等关键工艺参数，并对产品的感官品质和卫生指标进行评价。结果如下：（1）产品工艺参数确定为：茯苓多糖提取物 10%、红枣汁 34%、薏仁乳 17%、蔗糖 3%，红枣上下火 100℃烘烤 45min、薏苡仁上下火 150℃烘烤 35min，并且离心 20min。（2）产品感官评分为 92.75 分，即此条件下的饮料口感最适、感官品质最佳。（3）产品在 10ˉ¹、10ˉ²、10ˉ³ 水平均未检测到微生物，符合国家标准。关键词：茯苓多糖；红枣；薏苡仁；复合饮品Abstract This article is dedicated to the design of a Poria cocos polysaccharide, red jujube, Coix seed as raw materials of a composite drink. In the process of product development, the key process parameters, such as the content of Poria cocos polysaccharide extract, jujube juice, barley milk and sucrose, were determined by single factor test, and the sensory quality and hygiene index of the product were evaluated. The results were as follows ： (1) the technological parameters of the product were as follows: Poria cocos polysaccharide extract 10%, jujube juice 34%, Coix seed milk 17%, sucrose 3%, red jujube fire 100 baking 45 min℃、 Coix seed fire 150 baking 35 min, and centrifugation 20 min.(2) The sensory score of the℃ product was 92.75, that is, the beverage had the best taste and sensory quality. (3) Microorganisms were not detected at 10ˉ¹、10ˉ²、10ˉ³ level, in accordance with national standards. Keywords: Poria cocos polysaccharide；Jujube；Coix seed；Compound drink目录茯苓多糖红枣复合饮品的开发..........................................41 引 言.........................................................51.1 茯苓多糖简介及研究现状......................................51.2 红枣简介及研究现状.............................................
