Experimental Study on the Formula of Golden Flower Hibiscus-Golden Flower Vine Composite Beverage
Abstract：Taking golden flower hibiscus and golden flower vine as main raw materials, the total flavonoids of both were first extracted, and their synergistic antioxidant effects were evaluated by DPPH free radical scavenging method to determine the optimal ratio of golden flower hibiscus to golden flower vine. Subsequently, the effective components were extracted to prepare the golden flower hibiscus-golden flower vine extract. Then, based on this extract, white sugar and citric acid were added to develop a composite beverage. Taking sensory evaluation as the core indicator, combined with single-factor experiments and response surface optimization experiments, the optimal formula of the beverage was determined. The results showed that when the ratio of golden flower hibiscus to golden flower vine was 2:1, their synergistic antioxidant effect was strongest. The optimal formula of the beverage was: golden flower hibiscus-golden flower vine extract 26%, white sugar 7%, citric acid 0.07%. The beverage produced by this formula had a clear and bright color, suitable taste, retained the unique natural flavor of golden flower hibiscus and golden flower vine, and had a simple and feasible production process.
Keywords：Golden Flower Hibiscus-Golden Flower VineSynergistic AntioxidantResponse Surface Optimization ExperimentComposite Beverage
Publication Date：2025-12-25
Online Publishing Date：2026-01-16(First online date of this platform, not the publication date of the document)
Pages：6( 96-101 )