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

Table 3

Orthogonal experiments on temperature and heating time of deastringency.

Level	Factors
	Temperature (°C)	Time (min)
1	74	2
2	76	3
3	78	4
4	80	5
5	82	6
6	84	7