【摘要】 以蒲公英为原料,经干燥、过滤、调配等工艺,制成蒲公英饮料。采用单因素和正交设计实验,确定了蒲公英饮料的最佳工艺。实验结果表明:将蒲公英汁3%、白砂糖5%、蜂蜜1%、柠檬酸0.08%,混合得到的蒲公英饮料口感最佳,澄清透明,带有浓郁的蒲公英香气。并通过感官指标、理化指标、微生物指标进行检测得到合格的蒲公英饮料。更多还原

【Abstract】 A drink was made from dandelion by drying,filtration and formulation. Through single-factor and orthogonal experiments,the optimum technology for the drink was determined. The results showed that dandelion juice 3%,rock sugar 5%, honey 1% and citric acid 0.08% were mixed to give a clear drink with the best taste and rich aroma of dandelion. The drink passed sensory evaluation and physicochemical and microbiological detections.更多还原