食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
1期
75-77
,共3页
付晓萍%范江平%李凌飞%范珊珊
付曉萍%範江平%李凌飛%範珊珊
부효평%범강평%리릉비%범산산
红酒%茉莉花%奶茶%模糊数学
紅酒%茉莉花%奶茶%模糊數學
홍주%말리화%내다%모호수학
red wine%jasmine flower%milk tea%fuzzy mathematical
以红酒和茉莉花为主要原料，研制风味独特的红酒茉莉花奶茶。采用单因素和正交试验方法，并通过模糊数学综合评价方法筛选出奶茶的最佳配方。最佳配方为红酒6%、茉莉花15%、黄原胶0.1%、蔗糖5%。
以紅酒和茉莉花為主要原料，研製風味獨特的紅酒茉莉花奶茶。採用單因素和正交試驗方法，併通過模糊數學綜閤評價方法篩選齣奶茶的最佳配方。最佳配方為紅酒6%、茉莉花15%、黃原膠0.1%、蔗糖5%。
이홍주화말리화위주요원료，연제풍미독특적홍주말리화내다。채용단인소화정교시험방법，병통과모호수학종합평개방법사선출내다적최가배방。최가배방위홍주6%、말리화15%、황원효0.1%、자당5%。
A flavoured milk tea was prepared using red wine and jasmine flower as raw materials. The aim was to study the optimum production formula of milk tea of red wine and jasmine flower. Effects of red wine,jasmine flower, Xanthan gum, sugar dosage on the quality of milk tea were studied by single factor experiment and orthogonal experiment.The best formula was determined by sensory evaluation and fuzzy comprehensive assessment of the product. The scientific and objective experimental result was received to exclude subjective factors ’ influence by the fuzzy mathematical methodology. The formula of flavoured milk tea was that red wine 6%, leach liquor of jasmine flower 15%, Xanthan gum 0.1% and sugar 5%. The results show that the fuzzy comprehensive evaluation method is better for sensory evaluation of the milk tea.
