香芋复合饮料的研制

为了确定香芋复合饮料的最佳配方，以香芋、干花和大米等为原料，通过打浆、加热研磨等
工艺，加上后期调配获得最终产品。通过正交试验以及对饮料的综合感官评价和理化分析，得到了最佳的
配方。结果如下：当香芋添加量为100 g，水的添加量为1 100 mL 时，蜂蜜和柠檬汁的添加量分别为9%
和0.07%；粳米（晚粳宁88）添加量为10 g；干茉莉花的添加量为2 g；牛奶和枸杞的添加量分别为5 mL
和1 g。该产品具有茉莉花和牛奶的清香和乳香，口感细腻，为淡乳黄色液体，具有营养保健功效。

Development of Compound Beverage with Fragrant Taro

Taro（Steudnera henryana），dry flower and rice were used as main raw materials to
determine the best formula of compound beverage with fragrant taro．The final product was obtained by
mashing，heating and grinding，plus the later-stage mixing．The best formula was achieved by sensory
evaluation，orthogonal experiments of beverage，and physico-chemical analysis：When the addition
quality of taro was 100 g and that of water was 1 100 mL，the addition quality of honey was 9% and
lemonade was 0.07%；the addition amount of rice（‘Wanjingning 88’）was 10 g，the addition quality
of jasmine，milk and wolfberry were 2 g，5 mL and 1 g respectively．The product is light-yellow liquid
with the fragrance of jasmine flower and frankincense of milk. It tastes delicate with nutrition health care
efficacy.