玫瑰茄、陈皮、甘草复合饮料的开发

以玫瑰茄为主要原料，陈皮、甘草为辅料，以感官评分为指标，通过单因素试验，确定玫瑰茄、白砂糖、陈皮和甘草的添加量；通过正交试验优化主要原辅材料的配比，其最适配比为：玫瑰茄2.0%，白砂糖7.0%，陈皮0.4%，甘草0.5%；产品的杀菌温度及时间分别为110℃和12 s。此条件下研制出的天然复合保健饮料营养丰富、风味独特，并且具有助消化、理气化痰的功能。

Development of Complex Beverage of Roselle,Tangerine Peel and Licorice

With roselle as the main raw material,tangerine peel and licorice as auxiliary materials,and sensory score as the index,the addition amount of roselle,white sugar,tangerine peel and licorice was determined through single factor test;the ratio of main raw and auxiliary materials was optimized through orthogonal test,the optimum ratio is:roselle 2.0%,sugar 7.0%,tangerine peel 0.4%and licorice 0.5%.Sterilization temperature and time of the product were 110℃and 12 s,respectively.The natural compound health drink developed under this condition is rich in nutrition,unique in flavor,and has the functions of aiding digestion,regulating qi and resolving phlegm.