Review of Rosa roxburghii Tratt.Deverage and Its Key Processing Technology
The various components present in Rosa roxburghii play a crucial role in its nutritional value and biological characteristics.However,the susceptibility of R.roxburghii and related beverages to browning during processing and storage can result in changes in taste and scent,leading to significant variations in product quality.This research aimed to optimize the utilization of R.roxburghii juice comprehensively and promote sustainable development in the R.roxburghii industry.It provided an overview of current processing methods for prickly pear beverages,including composite blends and fermented options such as R.roxburghii lactic acid drinks,R.roxburghii fruit vinegar,and R.roxburghii wine.Furthermore,it investigated cutting-edge technologies for managing browning,clarification,and sterilization in the production of R.roxburghii beverages.The objective is to offer scientific insights to support the advancement and processing of R.roxburghii beverage products in China.
Rosa roxburghii Tratt.beveragesprocessingkey technologies
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