野菊花茶饮料的制作及其感官品质的模糊综合评判研究

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。

Production of chrysanthemum indicum tea beverage and fuzzy comprehensive evaluation of its sensory quality

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.