糙米茶固体饮料感官质量的模糊综合评判  

Sensory Analysis of Brown Rice Tea Solid Drink Quality by Fuzzy Comprehensive Evaluation Method

作　　者：何新益[1] 辛莉[1] 曹晓 

机构地区：[1]天津农学院食品科学系,天津300384 [2]天津市傲绿农副产品有限责任公司,天津300284

出　　处：《粮食加工》2011年第2期45-46,74,共3页Grain Processing

基　　金：科技部科技人员服务企业行动项目"傲绿公司有机糙米茶饮料研发项目"(项目编号:2009GJA10032)

摘　　要：采用模糊综合评判法对三种不同工艺制备的糙米茶饮料样品进行了感官评价。评判结果表明样品优劣顺序为:3号样品>1号样品>2号样品。试验结果表明:在温度180℃、时间30 min的条件下,烘烤所得的糙米感官较好,绿茶糙米之比为1:2时,糙米茶感官质量最好。Fuzzy comprehensive sensory evaluation was used to appraise the quality of three brown rice tea solid drink samples,made from different paparation process.Evaluation results showed that the advantages and disadvantages of the following order was samples 3sample 1 sample 2.The results showed that： baked brown rice has good sense at the baked temperature of 180 ℃ for 30 min.And brown rice tea has the best sensory quality when the ratio of green tea to brown rice was 1∶2.

关 键 词：糙米茶 工艺控制 模糊综合评判 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]