Preparation of Thamnolia vermicularis beverage

Thamnolia vermicularis beverage was prepared with Thamnolia vermicularis as the main raw material and honeysuckle, chrysanthemum, liquorice as the adjuvant. The determined optimum extraction condition was as follows:the ratio of material to solvent 1∶100, twice extraction, enzyme dosage 1.1g/L at 55.4℃ for 71.9min. The optimum blending parameters of two styles of beverage were determined. Non -sugar -acid was composed of Thamnolia vermicularis extract 20% , honeysuckle extract 20% , chrysanthemum extract 20% and licorice extract 20% . Sugar -acid style was composed of sugar 80g/L and acid 0.8g/L on the basis of the mentioned above. Furthermore, the beverage stability might be improved by addition of ascorbic acid (0.3g/L) and β-cyclodextrin (0.3g/L) .