Science and Technology of Food Industry

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CN   11-1759/TS
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Optimization of processing of Kushui rose leafgems beverage[J]. Science and Technology of Food Industry, 2013, (06): 320-324. DOI: 10.13386/j.issn1002-0306.2013.06.043
Citation: Optimization of processing of Kushui rose leafgems beverage[J]. Science and Technology of Food Industry, 2013, (06): 320-324. DOI: 10.13386/j.issn1002-0306.2013.06.043
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Optimization of processing of Kushui rose leafgems beverage

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    • Abstract
  • Kushui rose (Rosa sterta×Rosa rugosa Yuet Ku) leafgems as raw material, the processing of rose leafgems beverage was studied. Extraction conditions were determined by response surface design. Formulation of rose leafgems beverage were optimized by uniform design. The result indicated that the extraction crafts were as follows:rate of solid-liquid was 1∶60, temperature was 80℃, time was 25min, citric acid concentration was 0.3%, two times. And the formula parameters were honey 2.5%, sodium chloride 0.8‰, sugar 6.0%, xanthan gum 1.0‰. The health beverage was uniform in color, delicious taste in sour and sweet with excellent flavour.
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