雪莲果槐花复合饮料的制备

Preparation of Composite Beverage from Snow Lotus Fruit and Sophora Flower

本文以雪莲果和槐花为主要原料,研究雪莲果槐花复合饮料的最佳配方。以感官评价为基准通过单因素实验及正交试验。确定雪莲果槐花复合饮料的最佳制作工艺条件为:雪莲果与水的比例1∶2,槐花的浸提时间6min,雪莲果汁与槐花汁的比例3∶1,白砂糖的添加量为5%,柠檬酸的添加量为0.025%,羧甲基纤维素钠(CMC)的添加量为0.3%。在此工艺条件下生产出的复合饮料口感滑润,酸甜适中,均匀稳定,具有雪莲果和槐花的特有清香气味。

The study aimed to develop composite beverage based onsnow lotus fruit and locust flower.Single factor and orthogonal experiments were conducted using sensory evaluation as screening indexThe optimal formula was as follows:the ratio of Snow Lotus Fruit to water is 1∶2,the extraction time of Sophora Flower is 6 minutes,the ratio of Snow Lotus Fruit Juice to Sophora Flower Juice is 3∶1,the content of white sugar,citric acid and CMCis 5%,0.025%,and 0.3%,respectively.The composite beverage obtained has a smooth taste withmoderate acidity and sweetness.It is uniform and stable,and has a unique fragrance of both snow lotus fruit and locust flower.