Research and Development of Anti-inflammatory Solid Beverage of Honeysuckle
WANG Li
ZHANG Ming
WANG Chongdui
ZHU Yameng
FAN Qi
WU Maoyu
HE Fatao
ZHENG Xiaodong
MA Chao
Abstract：In order to develop a new product with anti-inflammatory effect of honeysuckle,this study developed a solid beverage with anti-inflammatory effect using honeysuckle,fig,chrysanthemum,lily,wolfberry,mulberry leaf,orange peel,green fruit and mint as the main raw materials.Through single factor experiment and orthogonal experiment,the content of filler,sweetener and acid in honeysuckle solid beverage was optimized,and its formula was determined.The results showed that the optimal formula of honeysuckle anti-inflammatory solid drink was 45%filler(erythritol),0.06%sweetener(sucralose)and 0.075%sour agent(DL-malic acid).The sensory score was 96.9.The produced product had good fluidity and solubility,and had good anti-inflammatory activity to lipopolysaccharide(LPS)activated RAW 264.7 cells,which provided a theoretical basis for the efficacy of honeysuckle products,and was conducive to the development and utilization of honeysuckle industry.
Keywords：Honeysucklesolid beveragesensory assessmentphysical characteristicsanti-inflammatory
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：8( 38-44,52 )