| 清热保健饮料的研制 |
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| 引用本文： | 詹永,杨勇.清热保健饮料的研制[J].现代食品科技,2001,17(2):38-39. |
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| 作者姓名： | 詹永 杨勇 |
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| 作者单位： | 重庆市中药研究院,重庆,400065 |
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| 摘 要： | 以白茅根、桑叶、甘草为主要原料，辅以蜂蜜、柠檬酸、白砂糖，研制出色香味俱佳、清热解暑的保健饮料。通过正交试验进行配方优选，结果表明，最佳风味调配浓度为：白茅根汁１２％＋桑叶汁 ８％＋甘草汁 ６％。
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| 关 键 词： | 清热 饮料 |
Study on development of heat-relieving beverage |
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| Zhan Yong et al.Study on development of heat-relieving beverage[J].Modern Food Science & Technology,2001,17(2):38-39. |
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| Authors: | Zhan Yong |
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| Affiliation: | Zhan Yong et al |
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| Abstract: | A heat-relieving beverage is prepared using cogongrass rhizome, mulberry leaf and licorice as the main ingredients. The optimum formula of the drinks were determinied by orthogonal experiment,whose result showed that mixing ratio offering the best fiavour was cogongrass rhizome juice 12 %+mulberry leaf juice 8 %+licorice juice 6%. |
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| Keywords: | heat-relieving beverage formula optimization |
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