Study on the Processing Technology of Rose，Ginger and Brown Sugar Solid Beverage
（Weihai Vocational College，Weihai 264210，China）
Abstract: A kind of solid beverage for women was prepared with the main material of rose，ginger and brown sugar by wetgranulation technology. Through the single factor test, the effects of ginger juice, rose extract，brown sugar and xanthangum on the sensory quality of the product such as taste，dissolving quality and fragrance were analyzed. In addition，theorthogonal experiment was adopted to determine the best formula of compound solid beverage according to the sensoryevaluation results. The results showed that the content of rose extract was 15%；the amount of ginger juice was 65%；theamount of brown sugar was 13%；the amount of xanthan gum was 0.4%；and the amount of ferrous gluconate was 0.1%.When the amount of added is 6.5%，the obtained solid beverage has moderate sweetness, harmonious aroma and gooddissolving ability.
Key words: rose；brown sugar；ginger；solid beverage