Optimization of Leaching and Flavor Blending Technologies in Gardenia Beverage Processing

doi:10.7506/spkx1002-6300-200918009

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 63-66.doi: 10.7506/spkx1002-6300-200918009

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Optimization of Leaching and Flavor Blending Technologies in Gardenia Beverage Processing

GUO Xiang-feng

College of Food and Bioengineering , Henan University of Science and Technology, Luoyang 471003, China

Received:2009-05-18 Online:2009-09-15 Published:2010-12-29
Contact: GUO Xiang-feng E-mail:gxfeng40@163.com

Abstract

Abstract:

Dried ripe gardenia fruits (Fructus Gardeniae) were used as the main raw material to produce a gardenia beverage by gardenia fruit leaching with water and flavor blending. Orthogonal array design was applied to optimize leaching conditions of gardenia fruits and blending formula of gardenia beverage for maximizing flavonoids content in water leach liquor of gardenia fruits and sensory score of finished beverage respectively. The best conditions for leaching gardenia fruits were: ratio of solid to liquid (m/V) 1:50, and temperature 50 ℃ for a leaching duration of 8 h and the effect of temperature on leaching of gardenia fruits was extremely significant (P ＜ 0.01). The optimal gardenia beverage formula consisted of water liquor of gardenia fruits/ water 1:4, sucrose 5%, and citric acid 0.02%.

Key words: gardenia, leaching, flavor blending, beverage

CLC Number:

R284.2

GUO Xiang-feng. Optimization of Leaching and Flavor Blending Technologies in Gardenia Beverage Processing[J]. FOOD SCIENCE, 2009, 30(18 ): 63-66.

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Optimization of Leaching and Flavor Blending Technologies in Gardenia Beverage Processing

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