以显齿蛇葡萄和金银花为主要原料，以麦芽糊精、薄荷、葡萄糖为辅料，开发了一种具有清热、消炎功效的复合固体饮料。以感官评分为评价指标，通过单因素试验，结合响应面法试验优化生产工艺，评价了显齿蛇葡萄和金银花提取物质量比、麦芽糊精添加量、薄荷添加量、葡萄糖添加量4个因素对固体饮料感官评分的影响。最终确定最优工艺为：金银花提取物与显齿葡萄提取液质量比1.01∶1.00，麦芽糊精添加量9.06%，薄荷添加量0.25%，葡萄糖添加量5.02%。该研究结果将为显齿蛇葡萄与金银花的深加工以及丰富固体饮料的种类提供新的途径。%Making Ampelopsis grossedentata and Lonicera japonica Thunb as main raw material, and maltodextrin, mint,citric acid,glucose as accessories,developing a compound solid beverage has a heat, anti-inflammatory effect. The sensory scores as evaluation index, through the single factor experiment and optimize the production process of response surface method, the effects of the mass ratio of Ampelopsis grossedentata extract and Lonicera japonica Thunb extract, maltodextrin amount, mint dosage and glucose addition score of four factors on the solid beverage were evaluated. Ultimately determine the optimal process is as follows: the mass ratio of Houttuynia cordata Thunb extract and Folia perillae Acutae extract 1.01∶1.00, maltodextrin add amount 9.06%, the content of mint 0.25%, glucose 5.02%.The results of this study will provide a new way for kinds of Ampelopsis grossedentata and Lonicera japonica Thunb deep processing and rich solid beverage.
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