Optimization of Mulberry Leaf Instant Solid Tea Formula by Fuzzy Mathematics Sensory Evaluation Method

SHA Rui; DING Jie; CHEN Jing; NIU Ben

doi:10.13386/j.issn1002-0306.2021090235

Volume 43 Issue 11

May 2022

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Science and Technology of Food Industry > 2022 > 43(11): 200-207. > DOI: 10.13386/j.issn1002-0306.2021090235

SHA Rui, DING Jie, CHEN Jing, et al. Optimization of Mulberry Leaf Instant Solid Tea Formula by Fuzzy Mathematics Sensory Evaluation Method[J]. Science and Technology of Food Industry, 2022, 43(11): 200−207. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090235.

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Optimization of Mulberry Leaf Instant Solid Tea Formula by Fuzzy Mathematics Sensory Evaluation Method

Gansu Institute of Business & Technology Co., Ltd., Lanzhou 730010, China

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Received Date: September 21, 2021
Available Online: April 04, 2022

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Abstract

Abstract

Objective: Mulberry leaves were used as raw materials. The instant solid tea with hypoglycemic effect was obtained by extraction, concentration, drying and granulation. Methods: Through the weight analysis of particle size, color, taste and solubility of granules, the sensory evaluation method of fuzzy mathematics was established, and the fuzzy comprehensive sensory score was taken as the index. The formula of mulberry leaf instant solid tea prepared by mulberry leaf extract dry powder was optimized by single factor and response surface test. Results: The optimal formula of mulberry leaf instant solid tea was 34% dry powder of extract, 29% mannitol, 35% maltodextrin, 1.8% stevioside and 0.2% menthol, the fuzzy comprehensive sensory score was 90.43, which was basically the same as the predicted value of the model. Conclusion: The granule prepared by this formula has uniform particles, brown color, good solubility, bright brown solution and sweet taste, which can effectively improve the bitter taste of mulberry leaves.
- mulberry leaves,
- solid tea,
- fuzzy mathematics,
- sensory evaluation,
- response surface

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