Study on processing technology and sensory evaluation of healthy low-sugared Huaiyuan pomegranate juice

Healthy low-sugared juice of Punica granatum was processed using Huaiyuan pomegranate as material, Isomalt as sweetener, NaCl as tannic acid remover, citric acid as colour retention agent and sour agent.The sensory evaluation results of the juice were analyzed by fuzzy mathematics.And then the optimal technology was investigated.The results showed that the dominant influence factor of taste was the amount of sweetener, then the tannic acid remover.The optimum technological conditions were Isomalt 15%, NaCl 0.10%, citric acid 0.20%.By fuzzy mathematics, the sensory evaluation result of the juice was very good.