葛根清汁复合饮料配方优化

以葛根汁为主要原料，辅以适量的藤茶、苦丁茶、金银花和甜茶水提汁，研制葛根清汁复合饮料。感官评分为评价指标，通过正交试验对葛根清汁复合饮料进行配方优化。结果表明，葛根清汁饮料最佳配方为：葛根汁添加量35%，藤茶汁添加量2.5%，苦丁茶汁添加量7.5%，金银花汁添加量10%，甜茶汁添加量10%，β-环糊精0.3 g/100 mL，抗坏血酸0.04 g/100 mL，蜂蜜5 g/100 mL。以该配方研制的饮料产品，其色泽橙黄、酸甜适口、茶香柔和、风味协调、且总黄酮含量高达0.74 mg/mL。

Formula optimization of compound beverage of kudzu root

Using kudzu root juice as major raw material, and the proper amount of water extracts of Ampelopsis grossedentata, Ilex kudingcha, honeysuckle and sweet tea as auxiliary materials, the compound beverage of kudzu root was developed. Using sensory score as evaluation index, the formula of beverage was optimized by orthogonal experiments. The results indicated that the optimal formula was kudzu root juice 35%, A. grossedentata juice 2.5%, I. kudingcha juice 7.5%, honeysuckle juice 10%, sweet tea juice 10%, β-cyclodextrin 0.3 g/100 ml, ascorbic acid 0.04 g/100 ml, and honey 5 g/100 ml. At the optimal formula, the developed beverage had orange color, sweet and sour taste, soft fragrance, coordinate flavor, and its total flavonoids was as high as 0.74 mg/ml.