Development and Antioxidant Activity Evaluation of Cornus officinalis Beverage
The production of Cornus officinalis beverage often suffers from the problems of sour and astringent taste and easy precipitation.To solve these problems,a good-tasting C.officinalis beverage was developed with C.officinalis and honey as the main raw materials,and the effects of C.officinalis supplementation,honey addition and purified water addition on the sensory quality were investigated.The optimal formula was determined by single factor experiment and response surface experiment,and the content of the signature components(vitamin C and carbohydrate)and DPPH free radical clearance were determined.The results showed that the optimal formula of C.officinalis beverage was 19.33 mL C.officinalis extract,2.04 g honey and 24.90 mL water.Under these conditions,the vitamin C content of beverage was 0.148 g/100 mL and the carbohydrate content was 6.6 g/100 mL,and the DPPH free radical clearance rate was 29.48%,indicating that the beverage contained carbohydrate and vitamin C,with good antioxidant activity,which had the potential for further study.
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