基于消费者偏好的复合茶饮料配方优化研究  

Study on Formula Optimization of Compound Tea Beverage Based on Consumer Preference

作　　者：韩文梅 刘晓慧 HAN Wenmei;LIU Xiaohui(Zhengzhou Institute of Science and Technology,Zhengzhou 450000,China)

机构地区：[1]郑州科技学院,河南郑州450000

出　　处：《现代食品》2025年第2期96-99,共4页Modern Food

摘　　要：随着现代生活节奏的加快和健康意识的提升,复合茶饮料因其独特的风味、健康功效以及便捷性受到了越来越多消费者的青睐。为了更好地满足市场的需求,本文运用科学方法对复合茶饮料的配方进行优化,旨在开发出既满足目标消费群体口味偏好又具有特定健康益处的产品。通过研究基于消费者偏好的复合茶饮料配方优化方法,结合市场调研、消费者偏好分析以及实验研究,构建了一个综合的配方优化模型。该模型被应用于实际的复合茶饮料配方开发中,为后续产品研发提供了理论支持和技术指导。With the accelerated pace of modern life and the improvement of health awareness,compound tea drinks are favored by more and more consumers because of their unique flavor,health efficacy and convenience.In order to better meet the needs of the market,this paper uses scientific methods to optimize the formulation of composite tea drinks,aiming to develop products that not only meet the taste preferences of target consumer groups but also have specific health benefits.By discussing the formula optimization method of compound tea beverage based on consumer preference,a comprehensive formula optimization model is constructed by means of market research,consumer preference analysis and experimental research,and applied to the actual formula development of compound tea beverage,providing theoretical support and technical guidance for subsequent product development.

关 键 词：复合茶饮料 消费者偏好 配方优化 市场调研 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]