Optimization of taste on ginger collagen beverage by response surface methodology
Ginger collagen beverage with raw materials of ginger,brown sugar,dried dates,citric acid and collagen was prepared.The sensory evaluation of ginger collagen beverage was optimized by single factor and response surface methodology design.The results showed that,the best flavor was obtained under the conditions of 10.67％ ginger,9.25％ dry dates,0.29％ citric acid,4.49％ brown sugar and 25％ collagen.The sensory evaluation of the beverage boiled for 15 min and the score was 70.14 with best flavor uniformity and clarifies.
国家科技期刊平台
NSTL
万方数据
维普
