玫瑰花酸角汁复合饮料的制备  

Prepartion of rose and tamarindus juice compound beverage

作　　者：张智宏[1] 程春生[1] 覃宇悦[1] 赵天瑞[1] 樊建[1] 

机构地区：[1]昆明理工大学化学工程学院,昆明650224

出　　处：《食品科技》2013年第4期89-92,共4页Food Science and Technology

摘　　要：以食用玫瑰花和酸角为主要原料研制复合饮料的加工工艺。玫瑰花花瓣与红砂糖以2:1比例混合,经自然陈化后制成玫瑰糖,进行萃取,得到风味独特的玫瑰萃取液。以玫瑰花酸角汁复合饮料的感官评定为指标,通过正交实验进行优化,确定适宜工艺参数为:玫瑰萃取液20mL,酸角汁80mL,蜂蜜加入量为1%,柠檬酸加入量为0.1%。得到的复合饮料酸甜适口,花香味足。Using edible roses and tamarind as the main raw material develop a processing of composite beverage.Rose petals with red sugar quality 2：1 mixture made of rose sugar extraction,after natural aging,the rose extract have unique flavor.The sensory of rose and tamarind compound beverage assessed as indicators optimized by orthogonal experiment to determine the optimum parameters：20 mL of rose extract,80 mL of tamarind juice,1% of honey and 0.1% of citric acid added.Compound beverage acid is sweet and delicious,the fragrance and the taste are well.

关 键 词：玫瑰花 酸角汁 复合饮料 制备 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]