Using ginseng stem and leaf extract as main raw material , selecting other raw material and dosage , combining with sugar, fructose syrup and other accessories, and then making the ginseng beverage according to the technological process. The best formula of the beverage was determined by the orthogonal test and sensory evaluation :the fructose syrup was 8%, the edible essence was 0.4%, and the amounts of sugar and lemon citric acid were 4 % and 1 %. After 3 months acceleration experiment, the hygiene,stability and function evaluation of the product had been evaluated. The sensory , physicochemical and microbial index accorded with standard.%以人参茎叶提取物为原料,筛选其他原料以及用量,配以白砂糖、果葡糖浆等辅料,根据工艺流程配制人参饮料.通过正交试验和感官评价研究确定最佳配方:果葡糖浆8%、食用香精0.4%、白砂糖4%、柠檬酸1%.采用三个月恒温加速试验法,对产品进行卫生学、稳定性和功能评价.结果表明本产品的感官指标、理化指标和微生物指标符合质量要求.
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