Study on Processing Technology of Rose Milk Beverage

• Main Authors: Fan Dan-min, Yang Zhi-long
• Format: Article
• Language: English
• Published: EDP Sciences 2019-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2019/57/e3sconf_chinabiofilms18_01114.pdf

The main raw materials of rose milk beverage are Yunnan red roses and milk. By analyzing the proportions of rose juice to milk, sucrose, citric acid and sodium alginate, and by taking flavor, taste, color and tissue state as the evaluation parameters, we conducted single-factor experiments and orthogonal experiments, and identified the optimum formula of rose milk beverage: 8% rose juice, 6% milk, 10% sucrose, 0.1% citric acid, and 0.15% compound stabilizer (sodium carboxymethyl cellulose, sodium alginate in the proportion of 1:1). Unique flavor of rose milk beverage with rich nutrition can be prepared by using the optimum formula we obtained.