选取紫甘薯和大豆为主要原料,根据饮料的制作工艺,添加罗汉果和白砂糖,再按一定比例混合,并添加适量稳定剂,通过感官评分的方法,调配出一款大众喜爱的紫甘薯大豆高蛋白饮料.首先采用单因素试验确定紫甘薯、大豆、罗汉果、白砂糖的添加量对该饮料感官评分的影响,然后再利用L9(34)正交试验进行优化,最终研制出最理想的紫甘薯大豆高蛋白复合饮料制备工艺.试验结果表明最优工艺为紫甘薯汁40 mL,大豆汁25 mL,罗汉果汁30 mL,白砂糖6 g,在该条件下制备的紫甘薯大豆高蛋白复合饮料较适合大众口味.%In this study,used purple sweet potato and soybean as the main material, according to the production process of beverage with momordica grosvenori and sugar. Then mixed with certain proportion and added moder-ate amount of stabilizer. By the method of sensory evaluation, prepared a popular high protein compound drinks for mass taste. First, determined the influence of sensory score with added amount of purple sweet potato, soy-bean, mangosteen grosvenori, white sugar on the beverage by single factor experiment, then used L9(34) orthogo-nal test to optimize and determine the best preparation technology of high protein compound drinks. The experi-mental results showed that the optimal process was purple sweet potato juice 40 mL, soybean juice 25 mL, mo-mordica grosvenori juice 30 mL and sugar 6 g, under this condition, the high protein compound beverage with purple sweet potato and soybean was suitable for mass taste.
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