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

Table 9

Effect of different fermentation times on the taste and flavor of the jioasu.

Fermentation time (days)	Taste	Color
7	With a mild scent of chestnut rose, astringent flavor, sweeter and less sour	Pale yellow
9	With a mild scent of chestnut rose, astringent flavor, sweeter and less sour	Pale yellow
11	With a mild scent of chestnut rose, astringent flavor, sweet and less sour	Pale yellow
13	With a mild scent of chestnut rose, less astringent flavor, less sweeter and mild sour	Yellow
15	With a mild scent of chestnut rose, less astringent flavor, less sweeter and mild sour	Yellow
17	With a mild scent of chestnut rose, less astringent flavor, less sweeter and more sour	Yellow
19	With a mild scent of chestnut rose, less astringent flavor, no sweet and more sour	Dark yellow