以醋、蛋为主要原料,加入枸杞、甘草、菊花等中草药提取液,采用复合酶解工艺,生产具有保健功能的复合饮料.对加工过程的酶解工艺、护色剂、稳定剂、甜味剂选择等进行了探讨.试验确定了酶解蛋白质的最佳条件,确定了葡糖酸内酯为最佳护色剂,添加量0.05mg/mL,确定了β-环糊精为最佳稳定剂,添加量0.1％；确定了甜菊糖苷为最佳甜味剂,添加量0.3g/L.通过正交实验和感官评定确定了该保健饮料的最佳配方:醋蛋酶解液20％,蜂蜜10％,中草药提取液1％,甜菊糖苷0.3g/L.%A functional beverage was produced using vinegar and egg, honey as main materials and Chinese medicinal herb extracts such as medlar, licorice, chrysanthemum using combinative enzyme. Hie condition of enzymatic hydrolysis, selection of color-protecting reagent, stabilizer and sweetener were also discussed. Hie result showed that the optimal condition of the protein's enzymatic hydrolysis. Cluconic acid lactone (0.05mg/mL) were used as color-protecting reagent, p-cyclodextrin (0.1%) were used as stabilizer. Stevioside (0.3g/L) were used as sweetener. Hie best formula of the beverage was determined by orthogonal design and sensory evaluation and the optimal vinegar egg concentration, honey concentration, Chinese medicinal herb extract concentration and stevioside concentration were 20% (v/v), 10% (v/v), 1% (v/v) and 0.3g/L respectively.
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