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| Development of Compound Beverage with Fragrant Taro |
| TIAN Fang 1，2，NI Sui 2*，SUN Zhi-dong 1* ，SHI Ting-ting 1
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1 Ningbo City Institute of Agricultural Sciences， Ningbo 315040， Zhejiang， China； 2 Ocean College of Ningbo University，
Ningbo 315211， Zhejiang， China |
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Abstract 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.
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Received: 02 June 2013
Published: 30 August 2013
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| [1] |
. [J]. , 2010, 1(21): 46-48. |
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