Abstract:

A novel beverage was developed from Chinese gooseberry root. This study mainly focused on the optimization of ratio of material to water, boiling time of material, complex ratio of stabilizers and proportion of main and auxiliary materials. The decoction obtained had good quality when Chinese gooseberry root was boiled for 3 h with the ratio of material to water of 1:20 (g/ml). A mixture of carrageenan gum and CMC-Na at the ratio of 1:1 presented the best stabilizing effect. The beverage composed of 60% decoction, 1‰ complex stabilizer, 5.0% honey and 6.0% fructose syrup had nice flavor, taste and stability.

Key words: Chinese gooseberry root, production process, stability