Author(s)

Li Shuping ¹, Jiang Jiahui ¹, Yu Zhengyang ¹, Liu Fulin ², Xu Pinghui ³

Affiliation(s)

¹ Department of Biology and Food Engineering, Bozhou University, Bozhou, Anhui, China
² School of Biology and Food of Shangqiu Normal University, Shangqiu, Henan, China
³ Xinxiang Bokai Biotechnology Co., Ltd., Xinxiang, Henan, China

Corresponding Author

Li Shuping

ABSTRACT

This study mainly takes honeysuckle, chrysanthemum, wolfberry as the main raw materials, supplemented by cassia, jujube and rock sugar for bagging, develop honeysuckle wolfberry chrysanthemum tea, combined with the sensory evaluation standards, according to the optimal range of one-factor experiment, combined with the response surface software analysis of the best formula. Develop a honeysuckle with heat protection and sweet taste wolfberry chrysanthemum tea. The best formula obtained according to the response surface method software is honeysuckle 1.049 g, chrysanthemum 0.405g, wolfberry 0.578g, cassia seed 0.447g, jujube 0.710g, rock sugar 0.978g. At this time, the honeysuckle wolfberry chrysanthemum tea developed bright and transparent color, tea mellow fragrance, is a kind of flower tea drink with heat and detoxification and liver protection.

KEYWORDS

Honeysuckle, Chrysanthemum, Chinese wolfberry, single factor experiment, response surface method

CITE THIS PAPER

Li Shuping, Jiang Jiahui, Yu Zhengyang, Liu Fulin, Xu Pinghui, Development Technology of Honeysuckle Wolfberry and Chrysanthemum Tea. Analytical Chemistry: A Journal (2022) Vol. 1: 38-53. DOI: http://dx.doi.org/10.23977/analc.2022.010106.

REFERENCES

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