模糊数学感官评价法优化红曲苦荞茶配方  

Optimizing the Formula of Fermentum rubrum Tartary Buckwheat Tea by Fuzzy Mathematics Sensory Evaluation

作　　者：李欣 陈剑成 江正星 黄瑞文 陈红 林一心 卢绍基 LI Xin;CHEN Jian-cheng;JIANG Zheng-xing(Xiamen Tasman Bio-Tech Co.,Ltd.,Xiamen,Fujian 361000)

机构地区：[1]厦门塔斯曼生物工程有限公司,福建厦门361000 [2]厦门塔斯曼生物工程有限公司院士工作站,福建厦门361000 [3]福建省工业原料作物学会,福建福州350000 [4]福建省道地药材生物工程重点实验室成果应用推广基地,福建厦门361000

出　　处：《安徽农业科学》2023年第20期156-159,163,共5页Journal of Anhui Agricultural Sciences

基　　金：厦门市科技局项目“高价值功能性食品和特殊化妆品的研发”(20210706);厦门市科技计划项目(20210910);福建省科技厅STS项目(2023T31020056)。

摘　　要：[目的]探究红曲苦荞茶的配方及冲泡条件。[方法]以红曲、苦荞麦、白茶为原料制成红曲苦荞茶,首先采用单因素试验,以感官评价为指标筛选口感最佳的红曲苦荞茶配方及其冲泡条件;其次在单因素试验的基础上,选用正交试验与模糊数学感官评价法对红曲苦荞茶的配方进一步优化,采用模糊数学法综合评定与感官评价相比较,确定红曲苦荞茶的最佳配方。[结果]红曲与苦荞麦的原料配比为1∶1,白茶添加量为茶袋内容物总质量的6.0%,冲泡热水温度为90℃,冲泡热水量为150 mL,冲泡时间为5 min。[结论]在最佳冲泡条件下,红曲苦荞茶汤色红润澄澈,具有发酵红曲的曲香、苦荞麦的麦香和白茶的清香,滋味醇爽。[Objective]Study on the formula and brewing conditions of compound Fermentum rubrum tartary buckwheat tea.[Method]Fermentum rubrum tartary buckwheat tea is made from Fermentum rubrum tartary buckwheat and white tea.First,single factor test,selection of the best tasting Fermentum rubrum tartary buckwheat tea formula and its brewing conditions by sensory evaluation;secondly,on the basis of single factor test,further optimization of the formula of Fermentum rubrum tartary buckwheat tea by orthogonal test and fuzzy mathematical sensory evaluation.The best formula of Fermentum rubrum tartary buckwheat tea was determined by comparing the comprehensive evaluation of fuzzy mathematics with sensory evaluation.[Result]The raw material ratio of Fermentum rubrum and tartary buckwheat is 1∶1,the amount of white tea added is 6.0%of the total content of the tea bag,the temperature of hot water for brewing is 90℃,the amount of hot water for brewing is 150 mL,and the brewing time is 5 minutes.[Conclusion]Under the best brewing conditions,the Fermentum rubrum tartary buckwheat tea soup is red and clear,with the flavor of fermented Fermentum rubrum tartary buckwheat and white tea,and mellow taste.

关 键 词：红曲 感官评价 模糊数学法 

分 类 号：TS272[农业科学—茶叶生产加工]