Optimization of the Formulation of Three Kinds of Dried Fruit Composite Solid Beverage by Fuzzy Mathematics Sensory Evaluation Method

Abstract

Three kinds of dried fruit composite solid drinks were prepared by high pressure homogenization and spray drying with Lycium barbarum,hwthorn and red jujube as raw materials. The comprehensive evaluation model of principal component was established based on fuzzy sensory score,soluble solid content,total acidity,dissolution time and clarification degree,and the comprehensive score of principal component analysis was used as the index to optimize the formula of three dried fruits prepared by spray drying by L9(34)orthogonal test. The results showed that the optimum formula of the three kinds of dried fruit composite solid drinks was 500 mL drinking water,48% Lycium barbarum juice,14% red jujube juice,18% hawthorn juice,0.20% compound stabilizer and 4% sugar,citric acid 0.02%,maltodextrin 10%. On this condition,the comprehensive score of principal component of the product was 0.53,its color was aurantium and bright,its taste was delicate,and it had complex fragrance of wolfberry,hawthorn and red jujube.