[Objective]To optimize the formula of Dendrobium officinale puree drink and improve its appearance and taste.[Method]The com-bination of fuzzy sensory evaluation and response surface methodology was used to optimize the formula of Dendrobium officinale puree drink.[Result]The optimal formula was based on the quality indicators of Dendrobium officinale puree drink,with an additive amount of 6.00% e-rythritol,0.01% citric acid and 0.03% xanthan gum.Under this formula,a Dendrobium officinale puree drink with a yellow green color,unique fragrance,moderate sweetness and sourness,soft and delicate taste,uniform tissue state,and no sedimentation or layering phenomenon could be obtained,with a sensory score of 84.78 points.[Conclusion]This study provides a scientific basis for the deep development of the health industry of Dendrobium officinale.
维普
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