摘要
将观赏后的玫瑰花瓣用于浸提,研究了浸提温度、浸提时间、柠檬酸含量、料液比对玫瑰花瓣浸提的影响,确定了最佳浸提条件为:温度90℃、时间60min、柠檬酸0.6%、料液比1∶3。根据上述单因素试验结果进行了3因素3水平的正交试验,筛选出玫瑰花饮料最佳配方为:玫瑰花0.6%柠檬酸浸提液15%、白砂糖9%、柠檬酸0.12%。
Rose petals after the viewing period were extracted,and the effects of temperature,time,content of citric acid and solid-liquid ratio on the extraction were investigated.The optimal extraction conditions were determined as：90℃,60 min,0.6% citric acid and solid-liquid ratio 1 ∶ 3.Based on the above results of single-factor experiments,a 3-factor 3-level orthogonal test was conducted to determine the optimum formula of a rose beverage：rose extract 15%,sugar 9% and citric acid 0.12%.
出处
《饮料工业》
2011年第10期22-25,共4页
Beverage Industry
