Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology

Table 10

Results of orthogonal experiments on the fermentation dosage of compound juice in scheme I.

Experiment number	Factor
	A	B	C	Average score for sensory evaluation
1	1	1	1	3.5
2	1	2	2	3.9
3	1	3	3	3.8
4	2	1	2	4.0
5	2	2	3	3.8
6	2	3	1	4.6
7	3	1	3	3.9
8	3	2	1	4.5
9	3	3	2	3.7
	11.2	11.4	12.6
	12.4	12.2	11.6
	12.1	12.1	11.5
	3.73	3.80	4.20
	4.13	4.07	3.87
	4.03	4.03	3.83
R	0.30	0.27	0.37