Optimization on Production Process of a New Sweet Potato Beverage Based on Response Surface Methodology and Fuzzy Mathematical Evaluation

In this study, a new kind of sweet potato beverage was developed by using sweet potato flesh as a main raw material. The single-factor experiment and response surface experiment were used to optimize the color-keeping technology of sweet potato beverage. The formula of stabilizer and flavor additives were optimized. Then, The beverage flavors were evaluated by fuzzy mathematical method. The flavor was optimized by fuzzy mathematics evaluation and orthogonal experiment. The result showed the optimum composition of different color-keeping reagents was determined as follows:1.85 g/L ascorbic acid, 6.67 g/L citric acid, 1.98 g/L sodium chloride. The color of the sweet potato beverage was very well protected by soaking sweet potato in the above color-keeping reagents for 32.25 minutes at the temperature of 25℃. The sort and dosage of food stabilizers used in this beverage were as follows:1.24 g/L sodium carboxymethyl cellulose, 0.61 g/L xanthan gum, 0.87 g/L sodium alginate and 0.76 g/L glyceryl monostearate. The optimum flavor additives agents were as follows:40 g/L sucrose, 20 g/L honey and 6 g/L apple juice. This beverage had unique taste and good market prospect.