苦水玫瑰沙棘饮料工艺的研究

Study on Kushui Rose and Seabuckthorn Beverage Technology

以苦水玫瑰花和沙棘果这两种天然植物为原料,苦水玫瑰经浸泡提取花汁,沙棘果打浆酶解,过滤后得沙棘果汁,添加甜菊糖及稳定剂调配口感舒适的饮料。结果表明,玫瑰花汁提取最佳条件为料液比1∶60(g/mL),温度为90℃,提取时间为50 min;调配苦水玫瑰沙棘饮料的最佳配方为:苦水玫瑰花汁添加量为60%,沙棘果汁添加量为30%,甜菊糖添加量为0.03%。此条件下制取的复合果汁饮料风味最好,并获得了制作苦水玫瑰沙棘复合果汁饮料的工艺流程。

Kushui rose and fructus hippophae are nature plant which are raw material for Seabuckthorn fruit juice,extract Kushui rose after soaking and Seabuckthorn fruit juice was extracted by enzymatic hydrolysis and filtered from fructus hippophae,add stevioside and stabilizer into pleasant beverage.The result shows that the best material liquid ration of extracting rose juice is 1∶60（g/mL）,temperature is 90℃,extracting time 50 min;the maximum optimization formula is as follows：Kushui rose juice 60%,Seabuckthorn fruit juice 30%,stevioside 0.03%.Under the condition,the made recombination fruit juice beverage has the best flavor with the reasonable technology for recombination juice of Kushui rose and seabuckthron.