摘要
以辣椒素、食用白酒为基料,添加蛋白糖、柠檬酸、薄荷脑、食用色素等辅料制备新型酒类饮品。运用模糊数学法对3种不同配方产品进行评价,确定最佳配方。
The pepper wine was made from Capsaicin and alcohol, added with aspartame, citric acid, menthol, food coloring and other accessories. The best formula of the peper wine was obtained through fuzzy mathematics method.
出处
《酿酒科技》
2009年第11期101-103,共3页
Liquor-Making Science & Technology
关键词
配制酒
辣椒素
感官评价
模糊数学法
lqiuor
Capsaicin
fuzzy mathematics method
sensory evaluation
