食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
16期
78-81
,共4页
复合饮料%三七花%菊花%玫瑰茄%稳定性
複閤飲料%三七花%菊花%玫瑰茄%穩定性
복합음료%삼칠화%국화%매괴가%은정성
compound beverage%sanchi flower%chrysanthemum%roselle%stability
以三七花、菊花和玫瑰茄3种药食同源材料为原料，通过单因素和正交试验研制一种具有降压功能的复合饮料。结果表明：该复合饮料的最佳配方为三七花提取液8%、菊花提取液30%、玫瑰茄提取液35%、复合甜味料（白砂糖和蜂蜜的比例为1∶3）11%；添加0.03%海藻酸钠，4℃储藏时复合饮料稳定性最好。该功能性复合饮料呈酒红色，清亮透明，酸甜爽口，具有浓郁的玫瑰茄和菊花的芳香。
以三七花、菊花和玫瑰茄3種藥食同源材料為原料，通過單因素和正交試驗研製一種具有降壓功能的複閤飲料。結果錶明：該複閤飲料的最佳配方為三七花提取液8%、菊花提取液30%、玫瑰茄提取液35%、複閤甜味料（白砂糖和蜂蜜的比例為1∶3）11%；添加0.03%海藻痠鈉，4℃儲藏時複閤飲料穩定性最好。該功能性複閤飲料呈酒紅色，清亮透明，痠甜爽口，具有濃鬱的玫瑰茄和菊花的芳香。
이삼칠화、국화화매괴가3충약식동원재료위원료，통과단인소화정교시험연제일충구유강압공능적복합음료。결과표명：해복합음료적최가배방위삼칠화제취액8%、국화제취액30%、매괴가제취액35%、복합첨미료（백사당화봉밀적비례위1∶3）11%；첨가0.03%해조산납，4℃저장시복합음료은정성최호。해공능성복합음료정주홍색，청량투명，산첨상구，구유농욱적매괴가화국화적방향。
In this study, sanchi flower, chrysanthemum and roselle as the main raw materials, a complex functional beverage drinks with antihypertensive effect was developed by single factor and orthogonal experiment. The optimal formula was obtained as follows:8%sanchi flower extraction , 30%chrysanthemum extraction, 35%roselle extraction and 11%composite sweetener (the ratio of sugar and honey was 1 ∶3). Composite beverage displays better stability , when adding 0.03%sodium alginate and storing at 4℃.A kind of composite beverage was developed successfully with red rose color, clear and transparent, sweet and refreshing, a rich aroma of sanchi flower and chrysanthemum.
