Optimization of taste on sugar-free healthy drink of burdock root by response surface methodology

ZHU Dan-shi; LIANG Jie-yu; LI Hui; CAO Xue-hui; ZHAO Li-hong; FENG Xu-qiao

doi:10.13386/j.issn1002-0306.2013.21.073

ZHU Dan-shi, LIANG Jie-yu, LI Hui, CAO Xue-hui, ZHAO Li-hong, FENG Xu-qiao. Optimization of taste on sugar-free healthy drink of burdock root by response surface methodology[J]. Science and Technology of Food Industry, 2013, (21): 231-235. DOI: 10.13386/j.issn1002-0306.2013.21.073

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Optimization of taste on sugar-free healthy drink of burdock root by response surface methodology

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The Sugar-free healthy drink of burdock was prepared and processed in this study.The best recipe was optimized by response surface methodology ( RSM) , and the indicators of product such as, sensory indexes, soluble solid, acidity, viscosity, total sugar, content of V C and the colony count were also detected.Results showed that, the better taste was obtained with the recipe as followed: 15.25% burdock- juice, 0.32‰ sodium cyclamate, 0.32% flavoring lemon essence and 0.42% citric acid. The beverage provided a special aroma of burdock, fresh and soft, agreeable taste, oyster white, uniform and with no precipitation.

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Science and Technology of Food Industry

Optimization of taste on sugar-free healthy drink of burdock root by response surface methodology

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