J4 ›› 2014, Vol. 13 ›› Issue (6): 74-77.

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A Sensory Comprehensive Evaluation Method for Jelly with Red Wine and Honey
Based on Fuzzy Mathematics


  1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201,China
  • Received:2013-06-07 Online:2014-06-15 Published:2014-06-15


A flavored jelly was prepared by using red wine and honey as raw materials. The aim was to study the optimum production formula of jelly. The jelly developed with beautiful color, unique flavor and health function. The best formula was determined by sensory evaluation and fuzzy comprehensive assessment of the product. The formula of flavored jelly was that red wine 2%, honey 3%, sugar 3%, carrageenan 1.4% and citric acid 0.2%.

Key words: red wine, honey, fuzzy mathematics, jelly

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