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《Journal of Agriculture》 2012-03
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Development of Health Beverage of Plumula nelumbinis and Chrysanthemum

Xiao Guiping(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,Fujian,China)  
For effective development and utilization of Plumula nelumbinis and Chrysanthemum,Plumula nelumbinis and Chrysanthemum were used as raw material.The ingredient and the processing technology of the health beverage was studied using single-factor and orthognal L9(34) design.Results showed the order of the primary factors on the sensory quality of the beverage was follows: Plumula nelumbinis dosage sugar dosage Chrysanthemum dosage citric acid dosage.The optimum ingredient of health beverage found were: Plumula nelumbinis 0.8%,Chrysanthemum 0.4%,sugar 5.0%,and citric acid 0.08%.This beverage not only has good color,flavor and delicious taste,with a mild bitterness and the special aroma of Plumula nelumbinis and Chrysanthemum,but also has abundant nutrition,healthy function,and suitable for industrial production.
【Fund】: 福建省科技重大专项专题项目“建宁县特色农产品深加工技术创新示范”(2007SZ0001-9);; 福建省教育厅科技项目“莲心黄酮类物质提取工艺的研究与应用”(JB09110)
【CateGory Index】: TS275
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