Development of a Useful Compound Functional Beverage with Eucommia ulmoides-Vinegar
The production process of the compound functional beverage of Eucommia Chinese black tea and rice vinegar was studied as the main raw materials.Design-Expert 8.0.6 was used to design the ex-periments and the sensory score of Eucommia ul moides-vinegar used as the index to analyse the experi-mental data on the response surface.The results showed that the optimal formula of the Eucommia ul-moides-vinegar was the ratio of tea to water 4∶100(w∶w),the addition amount of rice vinegar 2.28%,the addition amount of juice A 19.05%,and the addition amount of excipient B 7.76%.Under these con-ditions,the sensory score of Eucommia ulmoides-vinegar was the highest,reaching 88.4 points.