玫瑰花石榴汁复合饮料加工工艺

摘要

以玫瑰花和石榴为主要原料研制复合饮料的加工工艺。玫瑰花与白砂糖以质量比2∶1混合制成玫瑰糖,自然陈化后进行萃取,得到风味独特的玫瑰萃取液。以玫瑰花石榴汁复合饮料的感官评定为指标,通过正交实验进行优化,确定适宜工艺参数为：玫瑰萃取液30 mL,石榴汁60 mL,白砂糖加入量为8%,柠檬酸加入量为0.10%。%The objective of the study was to prepare rose pomegranate juice by orthogonal test.Sugar was added into rose at the ratio was 2∶1 and rose was extracted after slightly fermented.The results showed that the optimum conditions of rose and pomegranate juice beverage were： rose extraction 30mL,pomegranate juice 60mL,sugar 8% and citric acid 0.10%.