多种果蔬复合汁饮料配方设计的研究

Study on the Design of the Recipe of Mixed Fruit-Vegetables Juice

本研究使用正交设计和模糊数学的感官评定方法进行复合果蔬汁的配方初选,同时获得SAS设计参数,并应用SAS程序进行混合设计,确定果蔬复合汁饮料的最佳配方。

Orthogonal design and fuzzy math are applied together to obtain the initial recipe and SAS design parameters. SAS mixture design is applied to get the best recipe of mixed fruit-vegetable juice.