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投稿时间:2016-03-14
投稿时间:2016-03-14
中文摘要: 为了研制具有独特风味、营养丰富的茶包,本实验以蒲公英为主要原料,辅以茉莉花,杭白菊,以及桂花进行配制,通过单因素试验以及正交试验方法,然后采用模糊数学法进行综合评价,筛选出茶包的最佳配方,并对其理化指标进行测定。研究结果表明,规定每个茶包重量为9g,则蒲公英茶包的最佳配方为蒲公英3.5g,杭白菊1.5 g,茉莉花2.5 g,桂花1.5g。
Abstract:In order to develop a unique flavor,nutrient rich tea bag,the dandelion as the main raw material,supplemented by jasmine,formulated in chrysanthemum,and sweet scented osmanthus,through single factor test and orthogonal test method.Then the fuzzy mathematics method to carry on the synthesis evaluation,screened bags of the best formula,and the physicochemical indexes were studied and measured.The results showed that the provisions of each tea bag weighs 9 g,was the best formula dandelion dandelion tea bags of 3.5 g,chrysanthemum 1.5 g,jasmine 2.5 g,osmanthus 1.5 g.
keywords: dandelion formulation tea fuzzy mathematics
文章编号:201613044 中图分类号: 文献标志码:
基金项目:2015年山西省高等学校大学生创新创业训练项目(2015083)
Author Name | Affiliation |
SUN Ai,LIU Shan-shan,SHEN Lei,XIAO Zhen-dong,YANG Hua | College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi,China |
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