Optimization of Preparation Process for Ginger-lemon Composite Beverage
MENG Yuan
LI Gen
LIU Guangpeng
ZHAO Yan
HE Fatao
LI Zuohua
MA Yanrui
LI Xuezhen
CHU Le
Abstract：Ginger and lemon are rich in nutrients,and processed products are gradually increasing.In order to meet the new demands of people for green,healthy,and diversified beverages,as well as enrich the forms and functions of beverages,this study optimized the process formula of ginger-lemon composite beverage by combining orthogonal experiment with single factor experiment,based on ginger syrup and lemon juice as raw materials.The results showed that the optimal formula for the ginger lemon composite beverage was 30%ginger sugar solution,0.25%lemon juice,and 0.15%lemon flavoring.After the evaluation of color,flavor,appearance and taste,the sensory score of the beverage under this process condition was 91.42 points.The spicy taste of the beverage was neutralized,and the unique flavor of ginger complements the fragrance of lemon with a bright color.The flavor was soft and harmonious,and the taste was the best.
Keywords：Ginger syruplemon juiceprocessformula optimization
Publication Date：2024-11-20
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 29-32,37 )