基于正交试验与模糊综合评价优化“薄荷茶咖”配方研究  

The Formulation of'Mint Tea Coffee'was Optimized through the Utilization of Orthogonal Testing and Fuzzy Evaluation Techniques

作　　者：刘淑婧 陈倩 敖鑫慧 梁慧玲[1] LIU Shujing;CHEN Qian;AO Xinhui;LIANG Huiling(College of Tea Science and Culture,Zhejiang Agriculture and Forestry University/Yili'Jun Tu Jia'Novel Tea Beverage Disign Training Centre,Hangzhou 311300,China)

机构地区：[1]浙江农林大学茶学与茶文化学院、意利骏荼家新茶饮实训中心,浙江杭州311300

出　　处：《中国茶叶》2024年第3期32-35,共4页China Tea

基　　金：浙江省农业重大技术协同推广计划(2022XTTGCY02-03)。

摘　　要：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。An appropriate amount of mint syrup was added to white bud Chilan oolong tea,coffee,andmilk to prepare the tea and coffee drink"Mint tea coffee".The formula of"Mint tea coffee"was optimized through orthogonal experiments and fuzzy comprehensive evaluationmethods.The results showthat under the constant ratio of tea towater 1∶30 and coffee towater 1∶15,the optimal formula for"MintTeaCoffee"wasmilk∶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.Amulti factor andmulti-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.

关 键 词：新茶饮 茶咖 正交试验 模糊综合评价 配方优化 调饮茶 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程] TS273[轻工技术与工程—食品科学与工程]