Optimization of the suspension and organoleptic properties of loquat leaf drink

Based on rheological principle, the drink formulation was optimized through orthogonal experiment. Results show that the stability of the multi-phase dispersed system of loquat drink was affected by the particle size of dispersed solid phase, the viscosity of dispersing liquid phase and density difference between the two phases. Thus, the suspension could be marked by maintained through the manipulation of these factors. Loquat leaf drink consisting of 70% leaf's water-extract, 6% sugar, 2.4% honey, 0.4% citric acid, and 0.15% composite thickener is most acceptable as judged by a sensory part. The concentration of flavonoids in the drink is 0.858～0.987 mg/L, amino acid is 108～115 mg/L, and soluble sugar is 210～230 mg/L.