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In this study, concoction technology of a functional beverage developed from Calligonum Linnaeus was investigated. The sensory evaluation, orthogonal test and variance analysis were used to study the processing technology. The result showed the best additive amounts were as follows: 0.08% malic acid and citric acid (1:1), 0.10% sodium cyclamate, 2.8% sucrose. Under aforementioned additive amounts, the obtained Calligonum Linnaeus beverage showed the best flavor and good palatability.

Concoction Optimization of a Functional Beverage Developed From Calligonum Linnaeus