Optimization of Liquid Suspension Fermented Black Tea Soup by Using Fuzzy Sensory Evaluation

On the basis of using the response surface method and the neural network to optimize the optimal fermentation conditions of liquid suspension fermented black tea soup, the four liquid suspension fermented black tea soup were prepared under the conditions of different pH, temperatures and time. By taking the four samples of liquid suspension fermented black tea soup as the samples, the aroma, color, taste and turbidity were selected as the evaluation factors to evaluate the quality of liquid suspension fermented black tea soup by using the method of fuzzy mathematical sensory evaluation. Meanwhile, the content of the chemical components such as TRs/TFs, caffeine, amino acid, polysaccharide, protein, and reducing sugar in liquid suspension fermented black tea soup was determined, and the correlation between each chemical component and the sensory indexes was analyzed. The results showed that the processing conditions for selecting the most acceptable black tea soup through the fuzzy sensory evaluation system were pH of 5.8, reaction temperature of 30℃ and fermentation time of 30 min. The fuzzy sensory comprehensive score of the liquid suspension fermented black tea soup prepared under these conditions was 3.66. And the tea soup was characterized by uniform color and mild taste. The aroma and taste of tea soup were greatly affected by the chemical components such as caffeine, free amino acid and reducing sugar in the black tea soup.