Processing Technology of Compound Beverage of Lotus Root and Lemon

[Objective] This study aimed to optimize the processing technology of compound beverage of lotus root and lemon. [Method] The lotus root and lemon were selected as raw materials for preparing compound beverage. The lotus root and lemon were juiced respectively. Subsequently, their juices were mixed together with a series of proportions so as to explore a rational processing ratio of lotus root and lemon. [Result] The results showed that the browning of lotus root juice could be effectively prevented when the lotus root juice was heated for 9 min and added with 0.8% citric acid. The optimized formula of compound beverage of lotus root and lemon was as follows: lotus root juice to lemon juice ratio, 5∶1; addition amount of white granulated sugar, 12%; addition amount of stabilizer(CMC-Na), 0.15%. After modulation, homogenization, sterilization and other processes, the compound beverage of lotus root and lemon was prepared. [Conclusion] The compound beverage, prepared by optimized technology and formula, was characterized by a little of yellow color, full of lotus root and lemon flavors, rich nutrients, smooth taste with sweet and sour, as well as good stability.