Optimization of Red Date Ginger Tea Beverage Formula Process by Mixture-optimal Method
Objective:Optimizing the formula of jujube ginger tea beverages,providing theoretical basis and technical guidance for improving the quality of herbal tea beverages.Method:Optimizing the formulation process of jujube ginger tea beverage using Mixture-optimal,the reasonableness of the model was verified through variance analysis and significance test methods,and a regression equation was obtained to predict the optimal proportion of jujube and ginger in tea.Result:The optimal component formula is 6 g of dried ginger,40 g of jujube,4 g of cardamom,3.557 4 g of cinnamon,28.442 5 g of yam,24 g of lily bulb,and 30 g of brown sugar.Conclusion:Reducing the amount of ginger and nutmeg added,increasing the amount of red dates,lilies,and brown sugar added will improve the taste of red date ginger tea.
jujubedried gingerred date ginger teagroup optimizationpalate
NETL
NSTL
万方数据
