王泽平，樊继强，王彦人，李西西，高品，吕晓玲*
（天津科技大学食品工程与生物技术学院，天津300457）
摘要：以玫瑰花提取精油后的花渣为原料，以罗汉果汁液为辅料，用乳酸菌发酵剂作为发酵菌种，探讨玫瑰花渣乳酸发酵饮料加工工艺。采用单因素实验与正交试验，从乙醇浓度、超声时间、超声功率、料液比四方面优化玫瑰花渣中总多酚与黄酮的最佳提取条件并测得相对含量；同时采用单因素实验与正交试验，从原辅料配比、发酵接种量、发酵时间三方面，以感官评价为参考标准优化饮料制备的工艺条件。玫瑰花渣浸提液最佳制取条件为：乙醇浓度60%，超声时间30min，料液比1∶ 35，超声功率350W。获得饮料的优化制备工艺条件为：原辅料配比为1∶2，接种量3%，发酵时间12h，黄原胶0.04%，羧甲基纤维素钠0.03%，还原糖含量2.4g/100g。实验结果表明，以玫瑰花渣浸提液与罗汉果汁液为原料制备的饮料，是一款色泽鲜艳、香气浓郁、口味独特的饮料，具有较好市场前景。
关键词：玫瑰花渣；罗汉果；低糖饮料；乳酸发酵；食用价值
Manufacture of LowSugar Fermentation Beverage with Rose Residue
WANG Ze-ping，FAN Ji-qiang，WANG Yan-ren，LI Xi-xi，GAO Pin，LV Xiao-ling*
（College of Food Engineering and Biotechnology，Tianjin University of Science and Technology，Tianjin 300457，China）
Abstract: The processing technology of lactic acid fermented beverage with rose residue as raw material，momordica grosvenorii juice as auxiliary material and lactic acid bacteria as fermentation strain was studied. Single factor and orthogonal experiment were used to optimize the extraction conditions of total polyphenols and flavonoids from rose residue from four aspects: ethanol concentration，ultrasound time，ultrasound power and material-liquid ratio，and the relative content was measured. Meanwhile，single factor orthogonal experiment was used to optimize the processing conditions of beverage preparation from three aspects: raw material ratio，fermentation inoculation amount and fermentation time，with sensory evaluation as reference standard. The optimum conditions for the extraction of rose residue are as follows: ethanol concentration 60%，ultrasonic time 30min，solid-liquid ratio 1∶35，ultrasonic power 350 W. The optimum preparation conditions of the beverage were as follows: the ratio of raw materials to accessories was 1∶2；inoculation volume was 3%；fermentation time was 12h；xanthan gum was 0.04%；sodium carboxymethyl cellulose was 0.03%，and reducing sugar content was 2.4g/100g. The results show that the beverage made from rose residue extract and
grosvenor juice is a kind of beverage with bright color，strong aroma and unique taste，and has good market prospects.
Key words: rose residue；fructus momordicae；low sugar drinks；total polyphenols；fermentation
（2019年第22卷第2期）