Research Article
Optimization of the Quality of Chestnut Rose Jiaosu Compound Beverage Based on Probiotic Strains and Fermentation Technology
Table 11
Results of orthogonal experiments on the dosage of compound juice ratios in scheme II.
| | Experiment number | Factor | | A | B | C | Average score for sensory evaluation |
| | 1 | 1 | 1 | 1 | 3.6 | | 2 | 1 | 2 | 2 | 3.9 | | 3 | 1 | 3 | 3 | 4.0 | | 4 | 2 | 1 | 2 | 4.3 | | 5 | 2 | 2 | 3 | 3.5 | | 6 | 2 | 3 | 1 | 4.1 | | 7 | 3 | 1 | 3 | 3.9 | | 8 | 3 | 2 | 1 | 4.2 | | 9 | 3 | 3 | 2 | 3.8 | | 11.5 | 11.8 | 11.9 | | | 11.9 | 11.6 | 12.0 | | | 11.9 | 11.9 | 11.4 | | | 3.83 | 3.93 | 3.97 | | | 3.97 | 3.87 | 4.00 | | | 3.97 | 3.97 | 3.80 | | | R | 0.14 | 0.10 | 0.20 | |
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