Development and Formulation Optimization of a Compound Beverage of Brassica rapa L.with Lemon

In order to develop compound beverage of Brassica rapa L. with lemon and optimize its formula,the experimental design selected the addition of the compound Brassica rapa L.,lemon and the fructose syrup as variables. The single factor experiment combined with Box-Behnken design response surface experiments were used to optimize the formula. The comprehensive quality scores of the fuzzy mathematical senses and physical and chemical indicators were the response values. The results showed that the order of influence of each single factors was:The addition of lemon(B) > The addition of fructose syrup(C) > The addition of Brassica rapa L(A).The optimal formula were:The Brassica rapa L. addition 19.49%,lemon 19.26% and fructose syrup 19.34%.Under these conditions,the comprehensive score of compound beverage of Brassica rapa L with lemon was the highest with predicted value 0.8109 score,while the validation value was(0.8132±0.042) score.The beverage was moderately sweet and sour,soft in taste with the best flavor. The prediction model of multiple regression equations by response surface analysis and the weight of corresponding indexes in comprehensive quality evaluation could realize dynamic monitoring of corresponding index items in theory. The experimental results provided some theoretical basis for the industrial production of compound Brassica rapa L.beverage and played a guiding role to some extent.