花卉固体泡腾饮料的研制

Study of Flower Effervescent Beverage

[目的]研制出具有良好风味、品质及色泽的新型固体饮料。[方法]就花卉泡腾饮料的原料选择、各种花卉配比、糖酸比、饮料持泡时间、最佳冲泡温度等参数进行了研究。[结果]玫瑰花与百合花以1∶1混合的料水比为6∶1 000 g/ml,茉莉花、菊花、勿忘我以1∶1∶1混合的料水比为5∶1 000 g/ml2,种饮料的糖酸比分别为87∶18、0∶1。甜菊叶用量为1∶2 000,最佳持泡时间为120 s,最佳冲泡温度为40℃。[结论]成功研制出了花卉固体泡腾饮料。

[Objective]To develop a new solid beverage with good taste,quality and color.[Method] The materials selection,ratio of various flowers,sugar-acid ratio,the time of keeping bubble and the best brewing temperature and other parameters in production of flower effervescent beverage were studied.[Result] Rose and lily petals（1∶ 1） were brewed in water at the flower-water ratio of 6∶ 1 000 g/ml with the sugar-acid ratio of 87∶ 1,jasmine,chrysanthemum and Myosotis sylvatica（1∶ 1∶ 1） were brewed in water at the flower-water ratio of 5∶ 1 000 g/ml with the sugar-acid ratio of 80∶ 1,the best time of keeping bubbles was 120 s,the ratio of Stevia rebaudiana to water was 1∶ 2 000,and the best brewing temperature was 40 ℃.[Conclusion]A flower solid effervescent beverage was successfully developed.