Optimization of the prescription of persimmon vinegar-tea beverage by response surface methodology

摘要

The prescription of persimmon vinegar-tea beverage was optimized to maximize the sensory score in this study. A Box-Behnken design of response surface methodology involving the addition amount of tea juice, addition amount of aspartame, addition amount of honey, was used, and second-order model for the sensory score was employed to generate the response surface. The optimum condition for the clarification process was determined as follows: tea juice 57.5%, aspartame 0.13%, honey 0.16%. The obtained sensory score at the optimum condition was 90.33.