To study the effects of roses,Tremella fuciformis Berk,peach gum,and red dates on the quality of rose flavored peach gum soup,an orthogonal experimental design was conducted based on single factor experiments to optimize the formula and production process.The optimal production process for rose flavored peach gum soup was as follows:12 g peach gum,6 g Tremella fuciformis Berk,3 g rose,12 g rock sugar,8 g red dates,6 g wolfberry,mixed together with 1 000 g of purified water boiled with 40 min.The rose flavored peach gum soup prepared under this condition has good aroma,color,texture and taste.
rose flowerTremellafuciformis berkpeach gum souptechnological processing
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