Objective With lotus root as main raw materials, florists chrysanthemum juice, honey and xylitol as auxiliary materials, to develop a kind of cool and thirst-quenching of lotus root beverage, explore the various factors that influences the quality of lotus root beverage and find the best formula. Methods The optimal color protection conditions (the additive amount of citric acid, the time and temperature of blanching), optimal enzymatic hydrolysis conditions (the additive amount of cellulase and amylase, enzymatic hydrolysis time, temperature and pH) and the additive amount of lotus root juice, tribute chrysanthemum juice, honey and xylitol were explored by single factor experiments. On this basis, the optimal formula of lotus root beverage was determined by L9(34)orthogonal test. Results The optimal color protection conditions were showed as follows: the additive amount of citric acid was 0.3%, blanching time was 3 min and blanching temperature was 85 ℃; the optimal enzymatic hydrolysis conditions were showed as follows: the additive amount of cellulase and amylase were 0.3%, enzymatic hydrolysis temperature was 65 ℃, enzymatic hydrolysis time was 2.5 h and pH was 5.5. The optimal formulas showed as follows: lotus root juice was 50%, tribute chrysanthemum juice was 25%, honey was 4% and xylitol was 12%. Conclusions The lotus root beverage is a kind of beverage with cool and thirst-quenching, rich flavor and excellent taste, which is suitable for consumers to drink.%目的 以莲藕为主要原料, 贡菊汁、蜂蜜及木糖醇为辅料, 研制一种具有清凉解渴作用的莲藕饮料,探究影响莲藕饮料品质的各种因素并探索出最佳的饮料配方.方法 设计单因素试验, 探究其最适护色条件(柠檬酸添加量、漂烫时间和漂烫温度)、酶解条件(纤维素酶及淀粉酶的添加量、酶解温度、时间及 pH)、莲藕汁、贡菊汁、蜂蜜及木糖醇的添加量.在此基础上, 通过L9(34)正交试验确定莲藕饮料的最佳配方.结果 当柠檬酸添加量为0.3%, 漂烫时间为3 min, 漂烫温度为85 ℃时护色效果最好; 最适的酶解条件为纤维素酶和淀粉酶添加量均为0.3%, 酶解温度为65 ℃, 酶解时间为2.5 h, 酶解pH为5.5; 莲藕饮料的最佳配方是藕汁50%, 贡菊汁25%, 蜂蜜4%以及木糖醇12%.结论 该莲藕饮料清凉解渴、风味浓郁、口感极佳, 是一款适合广大消费者饮用的风味饮料.
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