食品分离与重组技术在玫瑰花天然饮料生产中的应用研究

Study on the Technology of Food Separation and Mixture and Usage in Rose Beverage

利用食用玫瑰鲜花的天然红色与自然香味研究生产色艳香浓的玫瑰鲜花饮料是目前花卉饮料生产的目标,但在实际生产中很难达到色泽、香味与口感协调的理想要求。本研究利用食品分离与重组技术将玫瑰的色素与挥发性香味物质进行提取,对影响风味的苦涩味等酚类物质进行分离,在玫瑰花饮料生产中对需要的物质进行重组。结果表明,利用食品分离与重组技术进行玫瑰花饮料的生产能够获得色艳香浓、口味理想的玫瑰鲜花饮料。

Utilizing the natural red pigment and fragrance of rose to study the flower beverage with best color,fragrance is the main object at present. But it has much difficult in practice.This study use the technology of food separation and mixture to extract pigment and fragrance of rose,and separate the phenol with astringency and mix the needing substance. The study showed:utilizing the technology of food separation and mixture to process rose beverage can get rose beverage with best flavor and color.