Key quality attributes of Maren-Zhizhu emulsion molding based on fuzzy mathematical evaluation method and electronic tongue technology: An optimization study

• We developed Maren-Zhizhu emulsion (MZE). • We then investigated the process factors affecting the stability of MZE. • The optimal taste-masking process was screened • Our findings provide a reference for the study of emulsion processes. • This study aids development of products based on Chinese medicine as raw materials. We developed Maren-Zhizhu emulsion (MZE) according to the principle of “medicine and food come from the same source.” This study aimed to investigate the process factors affecting the stability of MZE using one-way and orthogonal tests, combined with the Box–Behnken response surface method. The molding process was optimized using the particle size, polydispersity index (PDI), potential, surface tension, and static delamination conditions as indicators. Based on human sensory and electronic tongue collection of MZE taste data, the optimal taste-masking process was screened by combining the fuzzy mathematical evaluation method and principal component analysis. The key quality attributes were screened as phospholipid volume percentages, 5%; xanthan gum volume percentages, 2.4%; oil-phase ratio volume percentages, 50%; emulsification temperature 60°C; homogenization three times; and pressure 400 bar. The flavor-masking agent volume percentages were 5% crystalline fructose, 3.2% fructose syrup, and 0.4% chocolate. In this study, the molding and flavor-masking processes of MZE were investigated to provide research references for the study of the oral emulsion process of Chinese medicine and the development of health products based on homologous Chinese medicine as raw materials.