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

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.

Keywords

• mulberry leaves
• solid tea
• fuzzy mathematics
• sensory evaluation
• response surface