罗汉果生姜饮料的加工工艺研究

采用单因素试验、正交设计及感官评价等方法研究了罗汉果生姜饮料的关键工艺和配方。通过产品风味确定工艺流程、产品配方和最佳工艺参数。结果表明，罗汉果最佳水浸提条件为固液比1∶35(g∶mL)，100 ℃水浴恒温浸提40 min；通过感官评定得到罗汉果生姜饮料的最佳配方为罗汉果浸提液中添加20%姜汁，8.5%木糖醇，0.25‰的柠檬酸；所得产品具有罗汉果特有的香气及甜味，姜味协调柔和，口感清爽；甜酸咸苦适中，无异味；色泽纯正透亮，呈均匀棕红色，澄清透明无杂质。

Study on the processing technology of Siraitia grosvenorii and Zingiber officinale beverage

The key technology and formula of Siraitia grosvenorii and Zingiber officinale beverage were researched by single factor experiments, orthogonal design and sensory evaluation. The technological process, product formula and the optimum process parameters were determined by the flavor of product. The results showed that the optimum water extraction conditions of S. grosvenorii was solid-liquid ratio 1∶35 (g∶ml), water bath temperature 100 ℃, extraction time 40 min. Through the sensory evaluation, the optimum formula of S. grosvenorii and Z. officinale beverage were ginger juice 20%, xylitol 8.5%, citric acid 0.25‰ adding into the extract liquid of S. grosvenorii. The beverage obtained had a unique aroma and sweetness of S. grosvenorii, harmonious and soft ginger flavor, fresh and cool mouthfeel, moderate taste, no off-odor, pure bright colour, homogeneously palm red, clear and colorless, inclusion-free.