摘要
以野菊花、蛋白糖、柠檬酸等为主要原料,制作野菊花茶饮料。采用模糊综合评判法对野菊花茶饮料进行感官品质的综合评定,并在此基础上通过正交实验优化野菊花茶饮料的配方。结果表明:制作野菊花茶饮料的最佳配料组合条件为料水比为1∶90,柠檬酸为0.07%,蛋白糖为0.4%,维生素C0.01%,蜂蜜0.25%,精盐0.02%。所制野菊花茶饮料的综合评分为91.2,质量为优,饮料清澈透明,具有野菊花的主体香味,并且味道甘甜。
Chrysanthemum indicum tea beverage was produced by using wild chrysanthemum flower, protein sugar, citric acid, and so on. The fuzzy comprehensive evaluation method was adopted to evaluate the tea beverage＇ s sensory quality, and then the formula of the beverage was optimized by the orthogonal test. The results showed that to make Chrysanthemum indicum tea bev- erage the best ingredient combination conditions should be as follows ： the ratio of material to water is 1 ： 90 ; protein sugar accounts for 0.4% , citric acid for 0.07% , Vitamin C for 0.01% , honey for 0.25% , refined salt for 0.02%. The comprehensive score of the beverage is 92.1 and the quality of the beverage is high-class. Being crystal and clear, the beverage has the fragrance of wild chrysanthemum and it tastes sweet.
出处
《阜阳师范学院学报（自然科学版）》
2014年第1期49-53,共5页
Journal of Fuyang Normal University(Natural Science)
关键词
野菊花
模糊综合评判
正交试验
wild Chrysanthemum
fuzzy comprehensive evaluation
orthogonal test
作者简介
作者简介：夏珂（1990-），女，硕士研究生。研究方向：天然产物特殊因子的测试技术。
通讯作者：周小理，教授。E—mail：zhouxlsit@163．com
