罗汉果花野菊花菠萝汁复合饮料的研制

以罗汉果花、野菊花、菠萝为主要原料,研制出一种新型的果花茶复合饮料.通过对混合花浸提条件进行分析确定当罗汉果花与野菊花配比为3∶4,液料比70∶1,80℃下浸提20 min时所得混合花汁感官分值最高;利用所得混合花汁和菠萝汁,通过单因素试验分析和响应面设计确定了果花茶饮料的最佳配方为果花汁(V(混合花浸提液)∶V(菠萝汁)为6∶1)31%,糖添加量12%,柠檬酸添加量0.20%,CMC-Na添加量0.08%,其余为水.所得饮料呈金黄色,不分层,气味清香,酸甜适口,风味独特.

Development of Momordica grosvenori Flower,Chrysanthemum indicum and Pineapple Compound Beverage

Using Momordica grosvenori flowers, Chrysanthemum indicums, and pineapple as the primary materials, this paper developed a new compound beverage of fruit and jasmine tea. Through the extract experiments of mixed jasmine teas, the optimum extraction conditions were determined as follows:the ratio of Momordica grosvenori flowers and Chrysanthemum indicums was 3 ∶ 4 , the liquid-to-solid ratio was 70 ∶ 1 , temperature was 80℃, and time was 20 min. Then the optimum formulas of the compound beverage were determined by single-factor experiments and response surface methodology. It was mixed juice 31%,sugar 12%, citric acid 0. 20%, and CMC-Na 0. 08%, others is water. The beverage was golden yellow, not layered, faint scent,moderate sweet and sour.