基于模糊数学感官评价法的陈皮六堡茶饮料的研制  

The Development of the Citrus Liupao Tea Beverage Based on Fuzzy Mathematics Sensory Evaluation Method

作　　者：冯巩[1] 杨兰 蒋菁云 黄桂华 刘政权[1] FENG Gong;YANG Lan;JIANG Jing-yun;HUANG Gui-hua;LIU Zheng-quan(State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agriculture University,Hefei 230036, Chin)

机构地区：[1]安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥230036

出　　处：《饮料工业》2018年第2期31-35,共5页Beverage Industry

基　　金：安徽特色产业发展项目(皖财农[2016]188号);科技推广示范行动-现代农业产业体系(201701425)

摘　　要：为了消除主观因素对陈皮六堡茶饮料配方确定的影响,得到较科学、客观的评价结果,采用感官模糊综合评价法,研究六堡茶、陈皮、维生素C、碳酸氢钠对陈皮六堡茶饮料综合评价的影响。在此基础上,得到陈皮六堡茶饮料的最佳配方:六堡茶质量浓度5g/L,陈皮质量浓度2g/L,维生素C质量浓度0.2g/L,碳酸氢钠质量浓度0.15g/L。该研究结果将为六堡茶饮料的开发提供参考。In order to eliminate the influence of subjective factors on formulation of beverage and obtaining the more scientific evaluation result,fuzzy mathematics method was adopted to investigate the effect of Liupao tea,Pericarpium Citri Reticulatae,VC,NaHCO_3 on the citrus Liupao tea beverage comprehensive evaluation value. The optimal formula was as follows：the concentrations of Liupao tea,Pericarpium Citri Reticulatae,VC,NaHCO_3 are 5,2,0.2 and 0.15g/L respectively. The result of this study will provide reference for the development of Liupao tea beverage.

关 键 词：模糊数学 陈皮 六堡茶 饮料配方 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]