Process Optimization of Sea Buckthorn Fruit Powder Effervescent Tablets by Random Centroid Methodology Combined with Fuzzy Mathematical Sensory Evaluation

Solid beverages of effervescent tablets have good taste and portable features are favored by consumers, but product quality nutrition cannot meet the need increasing nutritional requirements. Sea buckthorn fruit has a special flavor nutrient-rich characteristics, related products not been developed. In this paper, different additive contents (sea powder, erythritol, disintegrant, maltodextrin, polyvinylpyrrolidone (PVP)) were optimized using random centroid method; obtained effect sensory evaluation characteristics (appearance, beverage, appearance, taste, solubility) used to establish fuzzy mathematic model for method process optimizing; components sea powder compared ones commercial product. The results show that optimal conditions (47.7% 1.3% 1:1 disintegrant ratio, 2% maltodextrin 2.9% PVP) according highest comprehensive score (87.76). Moreover, one contains higher content vitamin C (50.36 mg/100 g), carotenoids (10.18 total phenols (11.52 GAE/g), flavonoids (28.46 mg RE/100 as well shorter disintegration time (10 s). indicate RCO, combined with mathematical evaluation, is preferably suitable tablet optimization, indicators met requirements tablet.