“苦情玫瑰”复合饮料加工工艺的研究

Study on Processing Technology of Compound Beverage“Sorrowful Feeling of Rose”

以玫瑰和苦瓜为原料,研究玫瑰苦瓜复合饮料的加工工艺。通过单因素实验和正交试验,研制一种具有保健功效的复合饮料。结果表明:该复合饮料最佳调配方案为玫瑰花浸提液添加量20%、苦瓜汁添加量为8%、、白砂糖添加量为10%。柠檬酸添加量为0.15%复配稳定剂为0.2%的CMC-Na、黄原胶、海藻酸钠(配比为1∶1∶1),玫瑰苦瓜复合饮料具有清热消暑,美容养颜的功效,有良好的开发前景。

Rose, bitter gourd are used as raw materials to study on the processing technology of Compound Beverage of rose and bitter gourd. By single factor test and orthogonal experiment design, a kind of compound beverage with health benefits was studied. The optimal formula was obtained as follows： 20% of rose extract, 9% of bitter gourd extract, 10% of white granulated sugar and 0.15% citric acid in the compound beverage. The composite stabilizer is 0.2% of CMC-Na ,Xanthan gum, and Sodium alginate （in the ratio of 1：1 ：1 ）. Compound beverage of rose and bitter gourd has a heat summer heat, beauty effect, with the good development of the future.