Physalis alkekengi var.franchetii Makino suspending beverage which possessed unique flavor was studied.The effects of the concentration of sodium alginate,agar,calcium chloride and curing time on the flavor of the artificial particles were studied and the characteristic texture was analyzed.The suspension formulation was optimized by the orthogonal experiment.Based on the results,the optimal formula for the capsules was 1.5 ％ sodium alginate,0.05 ％ agar,2 ％ calcium salt and 5 min for curing.Best formula for making suspension:9 ％ Physalis alkekengi var.franchetii Makino,9 ％ white sugar,0.2 ％ citric acid,0.10 ％/0.08 ％ for the quality ration of agar to CMC.The result Physalis alkekengi var.franchetii Makino suspending beverage had unique flavor.%以酸浆为原料,研制一种具有酸浆风味、人造颗粒悬浮良好、酸甜可口的悬浮饮料.通过正交试验分析海藻酸钠浓度、琼脂浓度、氯化钙浓度和固化时间4个因素对酸浆悬浮颗粒口感的影响,并对其质构进行分析;并通过正交试验对悬浮液的配方进行优化.结果表明:人造悬浮颗粒的最佳配方是:海藻酸钠浓度1.5％,琼脂浓度0.05％,钙盐浓度2％,固化时间5 min.酸浆悬浮饮料的最佳配方为:酸浆9％,白砂糖9％,柠檬酸0.2％,琼脂与CMC的质量比为0.10 ％∶0.08％.所得酸浆悬浮饮料风味独特,酸甜可口.
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