以新鲜红枣为主要原料,加入复合酸味剂、蔗糖、果胶,采用单因素和正交试验对枣汁饮料的加工配方进行优化研究.通过感官评定确定最佳的工艺配方为:复合酸味剂(柠檬酸:苹果酸=3∶1)0.2％、蔗糖18％、红枣汁20％、果胶0.12％.%Fresh red jujube were used as raw materials, added the compound acidifier , sugar, pectin , through single factor and orthogonal experiment, we studied the optimum formula of drink by jujube juice. The best optimum formula which we got by the sensory evaluation was: compound acidifier ( citric acid: malic acid = 3:1) 0. 2% , sugar 18% , red jujube juice 20% , pectin 0.12%.
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