A compound beverage was made from pomelo juice and Apocynum venetum tea. The technique and parameters of the compound beverage were obtained by single factor experiment, orthogonal experiment design, and fuzzy mathematics sensory evaluation. The best leaching temperature of Apocynum venetum tea was 85℃, leaching time was 15 min, concentration of Apocynum venetum tea was 0.6 ％.The optimum technology parameters of composite pomelo and Apocynum venetum beverage were determined by the orthogonal test and sensory evaluation. Pomelo juice was 6.8％, honey was 6.0％, Apocynum venetum tea was 1.0％.
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万方数据
维普
