蒲公英-夏枯草-野菊花复合饮料的研制

Development of the Compound Beverage of Dandelion, Selfheal and Wild Chrysanthemum Flower

以蒲公英、夏枯草、野菊花为原料,研究蒲公英、夏枯草、野菊花复合饮料的加工工艺,探究复合饮料的稳定效果。通过正交试验、感官评价等获得蒲公英、夏枯草、野菊花的最佳比例和复合饮料成品各配料比例、稳定性等的最佳配方。采用硝酸铝分光光度法(芦丁标准品)、苯酚硫酸法、折光计法、微生物检测国家标准等进行其质量测定。获得该饮品的最佳配方为:蒲公英汁2%、夏枯草汁55%、野菊花汁43%、白砂糖12%、柠檬酸0.16%。该复合饮料总黄酮含量为0.89 mg/m L,总多糖含量为95.45 mg/m L,可溶性固形物为8.6%,p H 3.30(25℃)。

With dandelion, selfheal and wild chrysanthemum flower as the raw materials, the compound beverage processing technology was studied to explore the stability of the compound beverage. Through orthogonal experiment and sensory evaluation, the best proportion of the raw materials, and the best formula with proper ingredient proportion and stability were obtained, the quality of the compound beverage was determined by aluminum nitrate spectrophotometry（rutin standard）, phenol-sulfuric acid method, refractive method and descriptive study and other research methods. The result showed that the optimum formula for the soft drink was as follows： dandelion juice 2%, selfheal juice 55%, wild chrysanthemum flower juice 43%, sugar12%, citric acid 0.16%. The total content of flavonoids and polysaccharides of the compound beverage were0.89 mg/m L and 95.45 mg/m L, respectively. Besides, its soluble solid was 8.6% and p H 3.30（25℃）.