Development of a Useful Compound Functional Beverage with Eucommia ulmoides-Vinegar

doi:10.13438/j.cnki.jdzk.2024.06.012

Abstract

Abstract: The production process of the compound functional beverage of Eucommia Chinese black tea and rice vinegar was studied as the main raw materials.Design-Expert 8.0.6 was used to design the experiments and the sensory score of Eucommia ulmoides-vinegar used as the index to analyse the experimental data on the response surface.The results showed that the optimal formula of the Eucommia ulmoides-vinegar was the ratio of tea to water 4∶100（w∶w）,the addition amount of rice vinegar 2.28%,the addition amount of juice A 19.05%,and the addition amount of excipient B 7.76%.Under these conditions,the sensory score of Eucommia ulmoides-vinegar was the highest,reaching 88.4 points.

Key words: Eucommia ulmoides-vinegar, compound beverage, formula

XIANG Xiaomei, FU Li, LI Xinyao, PENG Hongjin, HE Jianwu, CHEN Gongxi. Development of a Useful Compound Functional Beverage with Eucommia ulmoides-Vinegar[J]. Journal of Jishou University(Natural Sciences Edition), 2024, 45(6): 77-83.

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Development of a Useful Compound Functional Beverage with Eucommia ulmoides-Vinegar

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