金蒲菊饮料加工工艺研究

Study on Processing Technology of the Jinpuju Beverage

以金银花、蒲公英和菊花为原料,研究金蒲菊饮料的配方工艺。采用单因素试验和正交试验研究复合饮料的加工工艺,并通过感官评价研究各个因素交互作用对其品质的影响,从而确定复合饮料的最佳配方为:金银花提取液添加量为15%、蒲公英提取液添加量为10%、菊花提取液添加量为25%、白砂糖添加量为9%。在此条件下,复合饮料的感官评分最高。

The formula and processing technology of compound beverage using Lonicera japonica,Taraxacum mongolicum Hand.-Mazz.and Dendranthema morifolium(Ramat.)Tzvel.The formula was determined by the single-factor experiment and orthogonal experiment.The formula was:the Lonicera japonica extract content 15%,Taraxacum mongolicum Hand.-Mazz.extract content 10%,Dendranthema morifolium(Ramat.).Tzvel.extract content 25%,sugar 9%.Under the optimal conditions,Under these conditions,the sensory score of compound beverage was the highest.