Evaluation of jujube beverage prescriptions with fuzzy mathematics

The effects of different prescriptions on the sensory evaluation of jujube beverages were investigated with the method of fuzzy comprehensive evaluation, in which taste, color, flavor, and body were taken as the evaluation factors with proper weights. The results showed that the fuzzy comprehensive evaluation method could differentiate the grades of different products objectively and accurately. The optimum prescription was found as follows: fermented jujube puree of 90%, sugar of 8%, honey of 0.5%, citric acid of 0.15% as well as proper compound stabilizer.