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Cordyceps flower is a new resource as a food and drug, which has a broad market prospect. The paper using Cordyceps flower sporocarp as raw material and adopting sensory results as evaluation criteria, through single factor and orthogonal experiments optimize cordyceps flower beverage formula. The results show that Cordyceps powder should be first leached in a water bath at 80℃ for 15 min at a feed-liquid ratio of 1:30. After centrifugation and filtration, cordyceps flower liquid was obtained. Then the liquid should be reconstitute into 30% diluent. Third, adding 0.04% aspartame, 0.06% citric acid and 0.1% sodium carboxyl methyl cellulose (CMC), a tasty and nutritious cordyceps flower beverage was developed ultimately.

Formula optimization of Cordyceps Flower beverage based on sensory analysis experiments