食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
16期
62-64
,共3页
付晓萍%巫欣蔓%高斌%李凌飞%范江平
付曉萍%巫訢蔓%高斌%李凌飛%範江平
부효평%무흔만%고빈%리릉비%범강평
苦荞%竹叶%模糊数学
苦蕎%竹葉%模糊數學
고교%죽협%모호수학
tartary buckwheat%bamboo leaves%fuzzy mathematical
以苦荞和竹叶为主要原料，研制风味独特并有一定保健功能的袋泡茶。采用正交试验和模糊数学评价方法，研制的最佳袋泡茶配方是：苦荞1.34 g、竹叶0.17 g、山楂0.35 g、枸杞0.16 g、甘草0.05 g。
以苦蕎和竹葉為主要原料，研製風味獨特併有一定保健功能的袋泡茶。採用正交試驗和模糊數學評價方法，研製的最佳袋泡茶配方是：苦蕎1.34 g、竹葉0.17 g、山楂0.35 g、枸杞0.16 g、甘草0.05 g。
이고교화죽협위주요원료，연제풍미독특병유일정보건공능적대포다。채용정교시험화모호수학평개방법，연제적최가대포다배방시：고교1.34 g、죽협0.17 g、산사0.35 g、구기0.16 g、감초0.05 g。
A functional teabag was prepared using tartary buckwheat and bamboo leaves as raw materials. The best formula was determined by sensory evaluation and fuzzy comprehensive assessment of the product. The formula of teabag was that tartary buckwheat 1.34 g,bamboo leaves 0.17 g,maythorn 0.35 g,medlar 0.16 g and licorice 0.05 g.
