摘要
饮料配方的设计一般采用正交式验法，因素和水平的确定根据所模仿对象的不同而不同；饮料的风味是所设计配方的根本。此外，还要充分考虑到人们的饮用习惯、生理需要和饮料的发展趋势；所设计的饮料配方的可行性运用模糊数学矩阵来评定。
The formulation of beverages is a multi-fact decision,which has much to do at many levels.In this paper,by judging method of Fuzzy-methematics,combining physiological requirement and production cost,quantity analysis was described.
出处
《饮料工业》
1998年第2期44-46,48,共4页
Beverage Industry
关键词
饮料
配方
感官评定
Beverage,Formulation,Organoleptic evaluation
