白茅根菊花复合饮料的研制

目的]探究制备白茅根菊花复合饮料的方法。方法]以白茅根、菊花、梨汁、甘草、荷叶等为原辅料,通过单因素和正交试验,考察了白茅根与菊花的原料比,主原料与辅料(梨汁、甘草、荷叶)总量比,梨汁、甘草、荷叶的质量之比,料水比,蔗糖添加量等对复合饮料感官质量的影响,运用模糊数学评价法对感官评分进行计算,以感官评分为指标对加工过程进行优化,获得白茅根菊花复合饮料原辅料的配方。结果]试验得到,100 m L该饮料的最佳配方为白茅根3.0 g、菊花0.5 g、荷叶0.2 g、甘草0.3 g、蔗糖6.0 g,此配方下得到的复合饮料感官评价分数最高,风味最佳。结论]该配方简单可行,是一款具有市场潜力的凉茶饮料。

Study on the Technology of the Compound Beverage of Rhizoma Imperatae and Chrysanthemum

Objective]To explore the preparation method of rhizoma imperatae and chrysanthemum compound beverage. Method]Taking rhizoma imperatae,chrysanthemum,pear juice,licorice,lotus leaf as raw materials,through single factor and orthogonal test,and the materi-al ratio of rhizoma imperatae and chrysanthemum,main raw materials and auxiliary materials(pear juice,licorice,lotus leaf) than the total a-mount,pear juice,licorice,lotus leaf mass ratio,solid-liquid ratio and the effects of sucrose on the composite beverage was investigated,u-sing fuzzy evaluation method to calculate the sensory score,the sensory score of process optimization index,rhizoma imperatae and chrysanthe-mum compound beverage raw material formula is obtained. Result]100 mL rhizoma imperatae and chrysanthemum composite beverage of the best formula for rhizoma imperatae 3.0 g,chrysanthemum 0.5 g,lotus leaf 0.2 g,licorice 0.3 g,sucrose 6.0 g,under this conditions,the sen-sory evaluation of the compound beverage gets the best grade. Conclusion]The formula is simple and feasible,and it is a cold tea beverage with market potential.