Optimization of Beverage Process of Actinidia arguta Cucumber Jasmine Tea by Fuzzy Mathematical Evaluation and Response Surface Methodology
Actinidia arguta,cucumber and jasmine tea were used as raw materials.On the basis of fuzzy mathematics sensory evaluation and response surface methodology,the indexes such as the mass ratio of Actinidia arguta and cucumber,jasmine tea additive amount and xylitol additive amount,the comprehensive score was obtained to develop a healthy compound fruit and vegetable beverage.The results sho-wed that the best formula of beverage was as follows:Actinidia arguta:cucumber 4:5,jasmine tea additive amount 20％,xylitol additive am-ount 8％,Vc additive amount 0.05％,stabilizer addition amount(sodium alginate,acid resistant CMC-Na and xanthan gum was 1:1:1)0.6％.With the best formula,the beverage was emerald-green,with the fragrance of Actinidia arguta,cucumber and jasmine tea.The ratio of sour and sweet was appropriate,the tissue state was good,and the sensory score was high.This study was of great significance to expand the compound beverage market and promote the development of raw material industry.
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