[目的]研究蒲菜鲜汁加工成新型绿色保健饮料的最佳工艺.[方法]通过单因素和正交试验,研究蒲菜汁饮料的最佳配方和工艺条件.[结果]最佳配方为:料液比15%.蔗糖4%、柠檬酸0.09%、明胶0.10%.混合物料经20 MPa均质,90～100℃杀菌10 min,最终获得乳白色、无沉淀、口感佳、具有浓郁蒲菜香气的饮料.通过感官指标、理化指标、微生物指标进行检测得到合格的蒲莱汁饮料,保存期可达6个月以上.[结论]该工艺条件下生产的蒲菜汁饮料口感好、营养丰富、稳定性强.%[ Objective ] The aim was to study production technology of Typha latifolia L. juice beverage. [ Method ] A new green-health beverage was made from fresh juice of Typha latifolia L. Through single-factor and orthogonal experiments, the optimum formula and processing conditions for the Typha latifolia L. juice beverage were investigated. [ Result ] The result showed that the optimum formula : typha juice 15％, sucrose 4％, citric acid 0.09％, gelatin 0.10％. The mixtures passed 20MPa homogenous pressure, 90 - 100 ℃ sterilization for 10 min, ultimately beverage with white, non-precipitation, the best taste, rich aroma of the typha was obtained. The beverage passed sensory evaluation and physicochemical and microbiological detections. Storage period was up to 6 months. [ Conclusion] Typha lati folia L. Juice Beverage was non-precipitation, the best taste, and rich in nutrition.
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