Preparation and quality research of Rosa roxburghii compound fruit tea
Using Rosa roxburghii,lemon,kumquat and erythritol as raw materials,and using vitamin C(VC)content and sensory scores as evaluation indicators,the preparation process and quality of R.roxburghii compound fruit tea were studied.After drying process of each raw material,the opti-mal formula of R.roxburghii compound fruit tea was determined using simplex lattice design,and the sensory indicators,physicochemical indicators,and antioxidant capacity of R.roxburghii compound fruit tea were analyzed.The results showed that the optimal formula of R.roxburghii compound fruit tea was as follows:R.roxburghii 70％,lemon 5％,kumquat 5％,erythritol 20％.The VC content,total acid content,pH of the fruit tea product were 7.09 g/100 g,80.62 g/kg,and 3.46,and the DPPH and hydroxyl free radical clearance rates were 98.43％and 13.71％,respectively.R.roxburghii compound fruit tea had high VC content and strong antioxidant capacity,which showed better quality.
Rosa roxburghiicompound fruit teaoptimal proportionquality analysisantioxidant capacity
NETL
NSTL
万方数据
维普
