CAJ | 학술논문

以食用玫瑰花为原料，开发营养丰富的玫瑰花饮料，研究玫瑰花饮料的加工工艺。玫瑰花花瓣与白砂糖按质量比1：1比例混合，经过3个月陈化后制成玫瑰糖，进行浸提，得到风味独特的玫瑰萃取液。通过感官评分和正交试验对玫瑰花饮料加工工艺参数进行研究，确定玫瑰花饮料配方及最佳加工工艺。结果表明：玫瑰糖30g，蔗糖5%，柠檬酸0.15%，蜂蜜0.8％，甘草1g的配比得到的玫瑰花饮料品质最佳。
이식용매괴화위원료，개발영양봉부적매괴화음료，연구매괴화음료적가공공예。매괴화화판여백사당안질량비1：1비례혼합，경과3개월진화후제성매괴당，진행침제，득도풍미독특적매괴췌취액。통과감관평분화정교시험대매괴화음료가공공예삼수진행연구，학정매괴화음료배방급최가가공공예。결과표명：매괴당30g，자당5%，저몽산0.15%，봉밀0.8％，감초1g적배비득도적매괴화음료품질최가。
A nutritious rose beverage was developed using edible rose as raw material, and the processing technology of rose beverage was also investigated. Fresh rose petals were mixed with sugar at the mass ratio of 1∶1, maturing 3 months at room temperature. Then a unique-flavor rose liquor was extracted from the mature rose-sugar mixture. The rose beverage processing parameters were identified to ensure the optimum rose beverage processing formula by sensory evaluation and orthogonal test. Results show that the following processing technology can produce the best rose beverage:the mature rose-sugar mixture 30g, sucrose 5%, citric acid 0.15%, honey 0.8%and licorice 1g.