首页|基于正交试验与模糊综合评价优化"薄荷茶咖"配方研究

基于正交试验与模糊综合评价优化"薄荷茶咖"配方研究

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以白芽奇兰乌龙茶、咖啡、牛奶为原料添加适量的薄荷糖浆,配制"薄荷茶咖"饮品.通过正交试验和模糊综合评价方法优化其配方,结果表明在茶水比例1∶30、咖啡与水的比例1∶15为常量的情况下,"薄荷茶咖"优化最佳配方为牛奶∶薄荷糖浆∶茶汤∶咖啡=40∶6∶32∶15.模糊综合评价可以将主观评价标准作定量分析,对饮品配方进行综合感官评判;多因素多水平的正交试验设计可以高效、快速、经济地解释各因素对饮品风味的影响.文章所建立的研究模型和评价方法有望为调饮茶产品的设计与配方优化提供借鉴.
The Formulation of'Mint Tea Coffee'was Optimized through the Utilization of Orthogonal Testing and Fuzzy Evaluation Techniques
An appropriate amount of mint syrup was added to white bud Chilan oolong tea,coffee,and milk to prepare the tea and coffee drink"Mint tea coffee".The formula of"Mint tea coffee"was optimized through orthogonal experiments and fuzzy comprehensive evaluation methods.The results show that under the constant ratio of tea to water 1∶30 and coffee to water 1∶15,the optimal formula for"Mint Tea Coffee"was milk∶mint syrup∶tea soup∶coffee=40∶6∶32∶15.Fuzzy comprehensive evaluation could quantitatively analyze subjective evaluation criteria and conduct comprehensive sensory evaluation on beverage formulas.A multi factor and multi-level orthogonal experimental design could efficiently,quickly,and economically explain the impact of various factors on the flavor of beverages.The research model and evaluation method in the article were expected to provide reference for the design and formula optimization of blended tea products.

new tea beveragetea and coffeeorthogonal testfuzzy comprehensive evaluation modelformulation optimizationblended tea

刘淑婧、陈倩、敖鑫慧、梁慧玲

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浙江农林大学茶学与茶文化学院意利骏茶家新茶饮实训中心,浙江杭州 311300

新茶饮 茶咖 正交试验 模糊综合评价 配方优化 调饮茶

浙江省农业重大技术协同推广计划

2022XTTGCY02-03

2024

中国茶叶
中国农业科学院茶叶研究所

中国茶叶

影响因子:0.288
ISSN:1000-3150
年,卷(期):2024.46(3)
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