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

Table 6

Sensory rating scale.

Projects	Standard	Score
Color and lustre (20 points)	Pale red	16-17
	Orange	17–20
Aromas (20 points)	With a rich aroma of chestnut rose	18–20
	Clearly fragrant	16-17
	Light fragrance	14-15
	No aroma or very lightly scented	<14
Taste (40 points)	Compound beverage with chestnut rose jiaosu has a good flavor and is pleasant to the palate	36–40
	Compound beverage has a distinctive flavor and no irritation in the mouth	32–35
	Compound beverage with a pronounced and unpleasant taste in the mouth	28–31
	No distinctive drink characteristics, no sensation in the mouth	<28
Product appearance (20 points)	Uniform and transparent, no precipitation	18–20
	Homogeneous, poor clarity, no sedimentation	16-17
	Splitting occurs, with sedimentation after standing	14-15
	Significant stratification, large amounts of sediment present	<14