摘要
以红酒和茉莉花为主要原料,研制风味独特的红酒茉莉花奶茶。采用单因素和正交试验方法,并通过模糊数学综合评价方法筛选出奶茶的最佳配方。最佳配方为红酒6%、茉莉花15%、黄原胶0.1%、蔗糖5%。
A flavoured milk tea was prepared using red wine and jasmine flower as raw materials. The aim was to study the optimum production formula of milk tea of red wine and jasmine flower. Effects of red wine,jasmine flower, Xanthan gum, sugar dosage on the quality of milk tea were studied by single factor experiment and orthogonal experiment.The best formula was determined by sensory evaluation and fuzzy comprehensive assessment of the product. The scientific and objective experimental result was received to exclude subjective factors ’ influence by the fuzzy mathematical methodology. The formula of flavoured milk tea was that red wine 6%, leach liquor of jasmine flower 15%, Xanthan gum 0.1% and sugar 5%. The results show that the fuzzy comprehensive evaluation method is better for sensory evaluation of the milk tea.
出处
《食品与发酵科技》
CAS
2014年第1期75-77,共3页
Food and Fermentation Science & Technology
关键词
红酒
茉莉花
奶茶
模糊数学
red wine
jasmine flower
milk tea
fuzzy mathematical
