This study uses Schisandra chinensis as the main raw material to make beverages,and optimizes the production process of Schisandra chinensis beverage.The optimal process parameters for the production process of Schisandra chinensis beverage are determined through single factor experiments and orthogonal experiments,including extraction temperature,extraction time,sugar addition amount,and citric acid dosage.The results showed that the optimal production process parameters for Schisandra chinensis beverage were extraction temperature of 70℃,extraction time of 5 hours,sugar addition of 8%and citric acid dosage of 0.16%.Under these conditions,the sensory score was 92.1 points,and the product had the unique color and taste of Schisandra chinensis,with uniform color,uniform texture,and rich nutrition.
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