E3S Web Conf.
Volume 78, 20192018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
|Number of page(s)||5|
|Section||Food Safety, Extraction and Food Engineering|
|Published online||15 January 2019|
Development of rose and crabapple compound beverage
Institute of Technolog, Lijiang Teachers College, Lijiang, China
2 Research Center for Plateau Characteristic Agriculture in Northwest Yunnan Province, Lijiang, China
* Corresponding author: Email address: email@example.com
A nutrient-richness rose-crabapple compound beverage was developed using edible rose and crabapple as raw material, and the processing technology of compound beverage was also investigated. Fresh rose petals were mixed with sugar at the mass ratio of 1:1, maturing 3 months at room temperature. Then a unique-flavor rose liquor was extracted from the mature rose-sugar mixture, whereas the flavor crabapple extracts were extracted from 20 grams of crabapple in one liter purified water. The compound beverage processing parameters were identified to ensure the optimum rose beverage processing formula by sensory evaluation and orthogonal test.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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