A New Evaluation Method for Formula of Compound Functional Beverage Made from Radix notoginseng

doi:10.7506/spkx1002-6630-200924037

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 174-178.doi: 10.7506/spkx1002-6630-200924037

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A New Evaluation Method for Formula of Compound Functional Beverage Made from Radix notoginseng

XIAO Mei1，YUAN Jian2，YANG Xiao-rong1，LI Rui1，HUANG Chen1，GUAN Jie1

1. Engineering College, Nanjing Agricultural University, Nanjing 210031, China；2. College of Food Science and Engineering,
Nanjing University of Finance and Economics, Nanjing 210003, China

Received:2009-06-21 Online:2009-12-15 Published:2010-12-29
Contact: XIAO Mei1， E-mail:yjpxmyq88@sina.com

Abstract

Abstract:

A compound functional beverage was made from Radix notoginseng, kelp, longan and jujube. Its preparation processing was optimized by orthogonal design and fuzzy mathematical evaluation to obtain the best formula. Experimental results indicated that the optimal formula of this compound functional beverage was 40% clear juice of Radix notoginseng-kelplongan- jujube, 2.2% honey, 0.3% potassium citrate, 9.0% sucrose, 0.2% citric acid and 48.3% water. Moreover, the optimal stabilizer was 0.02% CMC-Na.

Key words: Radix notoginseng juice, kelp juice, longan juice, jujube juice, preparation processing, formula, fuzzy mathematical comprehensive evaluation

CLC Number:

TS275.4

XIAO Mei1，YUAN Jian2，YANG Xiao-rong1，LI Rui1，HUANG Chen1，GUAN Jie1. A New Evaluation Method for Formula of Compound Functional Beverage Made from Radix notoginseng[J]. FOOD SCIENCE, 2009, 30(24 ): 174-178 https://doi.org/10.7506/spkx1002-6630-200924037

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A New Evaluation Method for Formula of Compound Functional Beverage Made from Radix notoginseng

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