玫瑰茄金银花复合饮料的研制

以玫瑰茄和金银花为主要原料,水浴后取浸提液,与柠檬酸、白砂糖按照适当比例进行混合配制,通过单因素实验和正交试验,考察玫瑰茄浸提液添加量、金银花浸提液添加量、白砂糖添加量、柠檬酸添加量四个因素对玫瑰茄金银花复合饮料感官品质的影响,确定最佳工艺条件。结果表明:最佳工艺条件为玫瑰茄浸提液20%、金银花浸提液14%、白砂糖6%、柠檬酸0.02%;四个因素的影响顺序为玫瑰茄浸提液添加量>白砂糖添加量>柠檬酸添加量>金银花浸提液添加量。

Development of Roselle Honeysuckle Compound Beverage

This experiment is based on roselle and honeysuckle as the main raw materials.After the bath,the solution is taken and mixed with citric acid and white sugar in a proper proportion.Through single factor experiment and orthogonal experiment,the effects of roselle addition,honeysuckle addition,white sugar addition,citric acid addition on rosea beverage were investigated,and the optimum process conditions were determined.The results showed that the best process conditions were 20%roselle extract solution,14%honeysuckle extract solution,6%white sugar,and 0.02%citric acid.As can be seen from the variance analysis table,the order of influence of the four factors is as follows:additive amount of roselle extract solution>white sugar additive amount>citric acid additive amount>additive amoun of honeysuckle extract solution.