Study on Hawthorn Jujube Solid Beverage Based on Fuzzy Mathematics Sensory Evaluation Method
Using hawthorn,jujube and licorice as the main materials,the four indexes of color,flavor,taste and texture were selected as the sensory evaluation indexes for solid beverage.The fuzzy mathematical sensory evaluation method was established to obtain the sensory comprehensive score of each sample,and a hawthorn jujube solid beverage was developed.The effects of hawthorn and jujube ratio,sugar and honey addition on the sensory scores of solid beverages were investigated through one-way experiments.Then the effects of three factors,namely,hawthorn and jujube mass ratio,sugar addition and honey addition,on the overall sensory scores were examined by combining Box-Behnken Response Surface Method with sensory scores as a criterion.Finally,the physical and chemical properties as well as the taste and flavor of the beverage were tested,and its antioxidant activity was also evaluated.The results showed that the mass ratio of hawthorn and jujube was 1∶1.03,the amount of sugar was 12.12%,and the amount of honey was 6.85%.The sensory score of the solid beverage obtained was up to 90.14 points.The instant solid beverage prepared has uniform color,suitable sweet and sour,and good solubility.It is a nutritious and healthy instant solid beverage of medicinal anddiet plants.The contents of polysaccharide,total flavonoids,chlorogenic acid and protocatechuic acid were 45.01mg/g,content of 1.605mg/g,0.096mg/g,and 0.0156mg/g,respectively The values of IC50 of scavenging DPPH·and·OH were 18.58 mg/mL and 18.74mg/mL(calculated as total phenols in solid beverages),respectively.
万方数据
维普
