摘要:本文以山药、花生和黑米为主要原料，对其复合饮料的工艺及稳定性进行了研究。实验结果表明：山药黑米花生饮料的最佳配方为山药汁添加量为40mL，花生汁添加量为20mL，黑米汁添加量为20mL，水添加量为80mL，白砂糖添加量为6%，柠檬酸添加量为0.08%；以浑浊稳定性为目标值时，最佳稳定剂的添加量为单甘脂浓度0.154%、黄原胶浓度0.204%和果胶浓度0.181%；以离心沉淀率为目标值时，最佳稳定剂的添加量为卡拉胶浓度0.154%、黄原胶浓度0.208%和单甘脂浓度0.207%。

关键词：山药；花生；黑米；复合保健饮料

Abstract:The process and stability for production of the compound beverage made from yam, black rice and peanut were studied in the paper. The result was showed that the best prescription of compound health beverage of yam, peanut and black rice was adding content of yam juice is 40mL, adding content of peanut juice is 20mL, adding content of black rice juice is 20mL, adding content of water 80mL, adding content of sugar 6% and adding content of citric acid 0.08%. On the turbid stability, the best prescription of stabilizers was the concentration of monoglyceride 0.154%, the concentration of xanthan gum 0.204% and the concentration of pectin 0.181%; On the rate of deposition, the best prescription of stabilizers was the concentration of carrageenan 0.154%, the concentration of xanthan gum 0.208% and the concentration of monoglyceride 0.207%.

Keywords: Yam; Peanut; Black Rice; Compound Health beverage