CAJ | 학술논문

探讨以枸杞、菊花等药食同源材料制备一种新型明目复合饮料的最佳配方。以枸杞子、菊花、茯苓、石斛、决明子、桑叶、罗汉果、淡竹叶等为原料，添加适量酸和糖，在单因素实验的基础上通过正交试验确定复合饮料中各组分最佳添加量比例。复合浸提液配比为枸杞∶菊花∶决明子∶石斛∶罗汉果∶茯苓∶山药∶桑叶∶淡竹叶为20∶4∶12∶10∶1∶16∶16∶4∶4；饮料最佳配方为：复合原液50%、糖10%、酸0.15%。所制复合饮料呈亮黄色，香气协调、柔和，酸甜适中，口感浑厚。
탐토이구기、국화등약식동원재료제비일충신형명목복합음료적최가배방。이구기자、국화、복령、석곡、결명자、상협、라한과、담죽협등위원료，첨가괄량산화당，재단인소실험적기출상통과정교시험학정복합음료중각조분최가첨가량비례。복합침제액배비위구기∶국화∶결명자∶석곡∶라한과∶복령∶산약∶상협∶담죽협위20∶4∶12∶10∶1∶16∶16∶4∶4；음료최가배방위：복합원액50%、당10%、산0.15%。소제복합음료정량황색，향기협조、유화，산첨괄중，구감혼후。
We explore the best formula of a novel compound beverage, which was prepared by food and medicine homologous material, such as wolfberry and chrysanthemum. The optimal add amount of each component was determined by orthogonal on the basis of single factor experiments with wolfberry, chrysanthemum, Poria, Dendrobium, cassia, mulberry, Mangosteen, light bamboo as raw materials. The composite extract ratio of wolfberry, Chrysanthemum, Cassia, Dendrobium, Mangosteen, Poria, yam, Mulberry and short bamboo was 20∶4∶12∶10∶1∶16∶16∶4∶4. The best formula of beverage was composite liquid 50%, sugar 10%, acid 0.15%. Beverage of prepared were bright yellow, coordinate and soft aroma, moderate sweet and sour, vigorous taste.