Author(s)

Li Shuping ¹, Zhu Zixuan ¹, Yu Yue ¹

Affiliation(s)

¹ Bozhou University Biology and Food Engineering Department, Bozhou, Anhui, 236800, China

Corresponding Author

Li Shuping

ABSTRACT

In this study, the Honeysuckle was used as the main raw material, supplemented by dandelion, rock sugar and citric acid, the optimum proportion of dandelion in the compound juice was determined by test analysis, and a certain amount of white sugar and citric acid were added to adjust the flavor and taste. The optimum range of each factor was determined by single factor experiment, and the optimum technological ratio of honeysuckle and dandelion compound health drink was determined by response surface method. A health drink with unique flavor, such as clearing heat and detoxifying, eliminating swelling and dispersing stasis, clearing throat and wetting throat, has been developed. On the basis of single factor test, Box-Behnken model was established and response surface method was used to optimize the optimum process conditions. The results showed that the best formula for sensory evaluation of honeysuckle and dandelion complex health drink was 1.23 g for honeysuckle, 0.86 g for dandelion and 0.02 g for citric acid. The overall score obtained under this condition is 92 points.

KEYWORDS

Honeysuckle; Dandelion; Single Factor Experiment

CITE THIS PAPER

Li Shuping, Zhu Zixuan, Yu Yue, Development Technology of Honeysuckle and Dandelion Compound Health Drink. MEDS Chinese Medicine (2024) Vol. 6: 1-11. DOI: http://dx.doi.org/10.23977/medcm.2024.060301.

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