Optimization of the Prescription of Persimmon Vinegar-Tea Beverage by Response Surface Methodology

摘要：

the prescription of persimmon vinegartea beverage was optimized to maximize the sensory score in this study. A BoxBehnken design of response surface methodology involving the addition amount of tea juice, addition amount of aspartame, addition amount of honey, was used, and secondorder model for the sensory score was employed to generate the response surface. The optimum condition for the clarification process was determined as followstea juice 57.5％, aspartame 0.13％, honey 0.16％. The obtained sensory score at the optimum condition was 90.33.

关键词： persimmon vinegar-tea beverage optimization response surface methodology

作者: Han Gao Benguo Liu Jiguo Yang Sufang Fu

作者单位: School of Food Science,Henan Institute of Science and Technology,Xinxiang, 453003, China College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640, Ch School of Mechanical and Electrical Engineering, Henan Institute of Science and Technology, Xinxiang

会议类型: 国际会议

会议名称: 2010 2nd IEEE International Conference on Information Management and Engineering(2010年IEEE第二届信息管理与工程国际会议 IEEE ICIME 2010)

会议地点: 成都

会议语种:英文

页码: 1-3

在线出版日期: 2010-04-16（万方平台首次上网日期，不代表论文的发表时间）