Application of mixture design to optimizing orange and strawberry flavored beverages

Taking orange and strawberry juice as raw material to develop the fruit flavored beverages by application of mixture design of Data Processing System ( DPS) software.The effect of sugar, citric acid, fruit juice and salt on sensory characteristics of the products had been studied and the regression mathematical model between constituents and organoleptic quality of fruit flavored beverages was established.The data of variance analysis and demonstration test indicated that the established regression mathematical model had a high level of significance.Based on optimizing components by mixture design for the flavored beverage, the further research on the improvement of the color, odor and taste of the flavored beverage had been done. The results showed that the optimum formulas of orange and strawberry flavored beverages were as following: sugar 22.80%, citric acid0.50%, fruit juice 5%, salt 0.04%, sunset yellow 0.0012%, lemon yellow 0.006%, food flavour0.07%, xanthan gum0.1%, guar gum 0.25%, sense evaluation value 95 and sugar 22.09%, citric acid 0.50%, fruit juice 5%, salt 0.04%, allura red 0.00008%, cochineal 0.0003%, food flavour0.06%, xanthan gum 0.1%, guar gum 0.25%, sense evaluation value 94.