选用葡萄、胡萝卜为主要原料, 研制复合果蔬汁饮料，进行了配方工艺优化研究。通过正交试验确定了葡萄胡萝卜复合果蔬汁的最佳配方为：砂糖10%，葡萄胡萝卜混合汁20%，柠檬酸0.1%。使用混合稳定剂，参数为黄原胶0.4 g/L、羧甲基纤维素0.6 g/L、海藻酸钠0.8 g/L，稳定效果较好。

Grape and carrot were used to make composite juice beverage. The optimal formula of the beverage were determined through single-factor and orthogonal tests. The results showed that the optimal formula was sugar 10%, grape-carrot mixed juice 20% and citric acid 0.1%. The optimal composition of the composite stabiizer was xanthan gum 0.4 g/L, CMC-Na 0.6 g/L and sodium alginate 0.8 g/L.

河北省高等学校科学技术研究指导项目（Z2011295）；中国环境管理干部学院课题（201209）