摘要
简述红茶核桃乳的生产工艺，通过正交试验，探讨了合理的配方和加工技术，并采用模糊数学综合评判法评定产品的感官品质。
The production technology of black tea walnut milk was reported in the paper.The reasonable prescription and processing technology were researched by orthogonal design.At the same time,the sensory quality of the products was evaluated by synthetic assessment method of fuzzy mathematics.
出处
《饮料工业》
1998年第4期9-11,共3页
Beverage Industry
关键词
红茶核桃乳
工艺条件
感官品质
配方
black tea-walnut milk,technological condition,sensory quality.
