本试验研究了不同稳定剂对白果饮料稳定性的影响。以白果为主要原料，加入柠檬酸、白砂糖、羧甲基纤维素钠、卡拉胶和海藻酸钠等辅料，经过预处理、打浆、过滤、磨浆、调配、均质、脱气、灭菌和罐装等工艺制成白果植物饮料。通过单因素试验和正交实验研究3种复配稳定剂的最佳配比，以果汁沉降率和感官评分为评价指标，得到了白果饮料复配稳定剂的最佳配比为羧甲基纤维素钠0.05%、卡拉胶0.08%和海藻酸钠0.06%，沉降率为2.45%。同时，白果饮料色泽鲜亮，质地均匀，无沉淀和分层，具有白果特有香气，口感细腻润滑，黏稠适中，酸甜可口，是一款老少皆宜的植物饮料，进而为白果的食品加工相关研究提供参考。

The effects of different stabilizers on the stability of ginkgo beverage were studied. Ginkgo beverage was used as the main raw material, and citric acid, sugar, sodium carboxymethyl cellulose, carrageenan, sodium alginate and other auxiliary materials were added. Ginkgo beverage plant beverage was prepared by pretreatment, beating, filtering, grinding, blending, homogenization, degassing, sterilization and canning. The optimal ratio of three kinds of compound stabilizers was studied by single factor experiment and orthogonal experiment. The sedimentation rate and sensory score of juice were used as evaluation indexes. The optimal ratio of compound stabilizer for ginkgo beverage was 0.05% sodium carboxymethyl cellulose, 0.08% carrageenan and 0.06% sodium alginate, and the sedimentation rate was 2.45%. At the same time, the ginkgo beverage has bright color, uniform texture, no precipitation and stratification. It has unique aroma of ginkgo beverage, delicate and lubrication taste, moderate viscosity, sweet and sour taste. It is a kind of plant beverage suitable for all ages, and provides reference for the research of food processing of ginkgo beverage.

泰州市第五期“311高层次人才培养工程”项目（RCPY202045）；江苏农牧科技职业学院科研项目（NSF201806；NSF20180603）；江苏省大学生创新创业训练项目（202012806006Y）