Optimization of Process of Rhizoma Zingiberis and Jujube Coconut Milk Beverage Based on Subjective and Objective Weighting-Fuzzy Mathematics Method
A kind of beverage is developed using Rhizoma Zingiberis and jujube as the raw materials,and the effects of pure coconut powder,white granulated sugar and citric acid on its sensory quality are investigated.Through single factor analysis and response surface test,a fuzzy mathematics sensory evaluation system is established for sensory evaluation.With fuzzy mathematics sensory score and centrifugal sedimentation rate as the indexes,by combining subjective and objective weighting method,the comprehensive score is finally obtained,and the optimal process conditions for Rhizoma Zingiberis and jujube coconut milk beverage are selected.Based on the total mass of the beverage,the optimal formula for the product is the mixed solution of Rhizoma Zingiberis and jujube(with the mass ratio of 1∶2)of 30％,the addition amount of pure coconut powder of 3.1％,the addition amount of white granulated sugar of 3.1％and the addition amount of citric acid of 0.023％.The Rhizoma Zingiberis and jujube coconut milk beverage prepared under these conditions has a milky coffee color,uniform luster,good tissue fluidity,and no layering.Jujube and pure coconut powder neutralize the bitterness of Rhizoma Zingiberis itself,giving it a taste similar to coffee.
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NSTL
万方数据
维普
