Combined effect of different sugar additives on the nutrition and health vinegar sensory evaluation

In order to promote the sensory evaluation and to optimize sensory indexes, the improved technology of nutrition and health vinegar added different kinds and amounts of additives were investigated. The result showed sensory evaluation scores of gruel added honey (60g/L) , granulated sugar (30g/L) and crystal sugar (22g/L) was easily obtained sensory acceptability. Moreover , the sensory influence of nutrition ( p<0.05 ) and health vinegar was closed relation with honey , granulated sugar and crystal sugar (p<0.01) . The work determined the optimum additional amount of sugar additives in nutrition and health vinegar for improving the comprehensive sensory acceptability, and the results supplied certain references and theoretical supports for food manufacturers.