【摘要】 以新鲜余甘子果实为原料制备余甘子果汁饮料。在单因素试验的基础上，以综合得分为指标，通过正交试验优化纤维素酶酶解工艺；再在单因素试验的基础上，以综合感官评分为指标，通过响应面法优化余甘子果汁饮料配方。结果表明：最佳酶解工艺为纤维素酶添加量0.15%(以余甘子原汁质量计)、酶解温度55℃、酶解时间40 min;最佳饮料配方为以余甘子果汁饮料质量为基准，余甘子原汁添加量30%、白砂糖添加量11%、食盐添加量0.13%、柠檬酸添加量0.18%,在此条件下制得的余甘子果汁饮料色、香、味佳，综合感官评分为88.10。更多还原

【Abstract】 The fruit juice beverage was prepared by using fresh Phyllanthus emblicaL. fruit as raw material. On the basis of single factor test, the synthesis score was used as index to optimize the cellulase enzymatic hydrolysis process by orthogonal test. On the basis of single factor test, the comprehensive sensory score was used as index to optimize the formula of Phyllanthus emblicaL. fruit juice beverage through response surface methodology. The results showed that the optimum enzymatic hydrolysis process was as follows: cellulase addition 0.15 %(based on the mass of Phyllanthus emblicaL. original juice), enzymatic hydrolysis temperature 55 ℃ and enzymatic hydrolysis time 40 min. The optimal beverage formula was based on the mass of Phyllanthus emblicaL. fruit juice beverage, with Phyllanthus emblicaL. original juice added 30 %, sugar added 11 %, salt added 0.13 % and citric acid added 0.18 %. Under these conditions, the color, aroma and taste of the Phyllanthus emblicaL. fruit juice beverage were good, and the comprehensive sensory score was 88.10.更多还原