玫瑰花陈皮复合饮料的研制  

Development for Compound Beverage of Rose and Pericarpium Citri Reticulatae

作　　者：祁冰洁[1] 

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《农业科技与装备》2016年第6期47-50,共4页Agricultural Science & Technology and Equipment

摘　　要：以玫瑰花和陈皮为原料,研制一种具有保健功效的复合饮料,为玫瑰花和陈皮的进一步开发利用提供方案。采用单因素试验与正交试验确定玫瑰花陈皮复合饮料的最佳工艺为:玫瑰汁30%、陈皮汁15%、柠檬酸0.15%、白砂糖14%,此条件下所制得的玫瑰花陈皮饮料酸甜适中、香气浓郁、色泽清亮。With rosa rugosa and Reticulatae Cirri Peficarpium as raw materials, a mixed beverage was developed, providing program for further development and utilization of rosa rugosa and pericarpoum cirri reticulatae. Using a single factor test and orthogonal test, opti- mum process parameters of rosa rugosa and pericarpoum citfi reticulatae were ascertained as： rose juice 30%, pericarpoum cirri reticu- latae juice 15%, citric acid 0.15%, white granulated sugar 14%. The beverage was made by optimum process is with moderate sour and sweet taste, rich fragrance, and limpid in sight.

关 键 词：复合饮料 玫瑰花 陈皮 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]