玫瑰花菊花甘草复合悬浮饮料的研制  

Development of composite rose-chrysanthemum-licorice suspended beverage

作　　者：王艳哲[1] 彭辉[1] 胡晓凤[1] 

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061

出　　处：《食品科技》2008年第8期61-63,共3页Food Science and Technology

摘　　要：以玫瑰花、菊花、甘草、绿茶为原料,通过正交实验得出复合花卉饮料的最佳配方:3%的玫瑰花浸提液、8%的菊花浸提液、3%的甘草浸提液、5%的绿茶汁与7%的菊花花瓣,甜味剂3%,蜂蜜0.5%,柠檬酸1.0%。CMC-Na0.20%+琼脂0.20%+明胶0.10%复合稳定剂起到了较好的稳定作用,且不影响产品的口感和外观。In this paper, roses chrysanthemum and licorice roots etc, were applied to the experiment as the main materials which were developed into a composite beverage. The result which was determined by orthogonal experiment showed the optimal flavor compound beverage as the following： rose digestion liquid is 3%, chrysanthemum digestion liquid is 8%, licorice digestion liquid is 3%, chrysanthemum petals are 5% and the green tea juice is 7%, sweeteners is 3%, honey is 0.5%, citric acid is 1.0%, The function of composite stabilizer which were made of CMC-Na（0.20%）, agar-agar（0.20%） and gelatin（0.10%） is better and don＇t influence the external appearance of product.

关 键 词：花卉饮料 玫瑰花 菊花 甘草 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]