Optimization of Preparation of Mulberry Leaf and Fig Functional Beverage by Response Surface Methodology
Functional beverages were prepared using mulberry leaves and figs as the main ingredients.The process of mulberry leaf and fig functional beverage was optimized by a single-factor test and response surface methodology,and the physicochemical properties of the beverage were also determined.The results showed that the optimal process of the functional beverage was 40.70%of mulberry leaf infusion,44.37%of fig infusion,6.22%of sugar,and 0.20%of citric acid.The pH value of the functional beverage was 4.03,and the soluble mat-ter content was 7.8%.The total acid was 1.27g/L,and the total sugar was 9g/100mL.The beverage was brownish-yellow,bright and clear,sweet and sour.The taste is smooth and delicate,with a fresh and comfortable throat feel-ing.
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