【摘要】 以连翘叶、金银花、罗汉果、蜂蜜和柠檬酸为主要原料，通过浸提、复配、调制等工艺制作药食同源植物复合饮料。采用模糊数学感官评价法结合单因素试验和响应面试验，优化复合饮料配方。确定复合饮料最优配方为连翘叶提取液用量3.0 m L，金银花汁-罗汉果汁用量14 m L、蜂蜜用量1.0 g，柠檬酸用量0.02 g。在此优化条件下，复合饮料呈浅红棕色，具有连翘叶、金银花的清香及罗汉果特有甜味，酸甜适中、气味淡雅，感官评分较高。研究为连翘叶、金银花、罗汉果复合饮料的开发提供了支持，对新食品原料产业发展具有重要意义。更多还原

【Abstract】 Using Forsythia suspensa leaves,honeysuckle,Siraitia grosvenorii,honey and citric acid as the main raw materials,a compound beverage of edible and medicinal homologous plants was prepared by extraction,compounding and modulation. The formula of compound beverage was optimized by fuzzy mathematics sensory evaluation method combined with single factor and response surface test. The optimal formula of the compound beverage was determined as follows:Forsythia suspensa leaves(extract) 3.0 m L,honeysuckle juice-gross of Siraitia grosvenorii juice 14 m L,honey 1.0 g,citric acid 0.02 g. Under the optimized conditions,the compound beverage was light reddish brown,with the fragrance of Forsythia suspeasa leaves,honeysuckle and the unique sweetness of Siraitia grosvenorii. The sweet and sour was moderate,the smell was elegant,and the sensory score was high. This study provided support for the development of compound beverages of Forsythia suspensa leaves,Lonicera japonica and Siraitia grosvenorii,which was of great significance to the development of raw material industry.更多还原