通过单因素和正交试验对金银玫瑰双花凉茶的配方优化进行感官评价
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摘要
本研究的目的是研制出一种新型的优化配方的凉茶。该研究以金银花 (Lonicera japonica Thunb.) 和玫瑰花 (Rosa rugosa Thunb.) 为原料，辅料为白砂糖和柠檬酸。以感官评分为基础，通过单因素试验和正交试验确定了凉茶的最佳配方。结果表明，金银花浓缩液 7.5%、玫瑰花浓缩液 2.5%、白砂糖 14%、柠檬酸 0.08% 为该凉茶的最佳配方。用这种配方制成的饮料颜色鲜艳透亮，酸甜适中，具有沁人心脾的金银花和玫瑰花的香味。除了其独特的风味，它还是一种健康丰富和营养的凉茶。该凉茶的研制为金银花和玫瑰花的开发利用提供了新的途径
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参考
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