模糊数学综合评价法优化苦荞茶新配方

Application of fuzzy mathematical comprehensive evaluation in optimization of new formula of buckwheat tea

针对当前苦荞茶产品种类单一,风味营养功能成分缺失的技术难题,优选风味保健功能俱佳的紫鹃茶、苦丁茶、明日叶提取物配制成混合溶液,以喷雾方式对热苦荞粒进行强化,采用模糊数学感官评价方法筛选出三种新型苦荞茶最优配方。结果表明:1号苦荞茶新产品的最优配方为紫鹃茶、苦丁茶和明日叶提取物三者混合比例4∶1∶2,混合液浓度1%,喷雾量与物料比0.5∶1;2号苦荞茶新产品的最优配方为紫鹃茶和苦丁茶提取物的混合比例3∶2,混合液浓度0.5%,喷雾量与物料比2∶1;3号苦荞茶新产品的最优配方为明日叶和苦丁茶提取物的混合比例2∶1,混合液浓度0.5%,喷雾量与物料比1∶1。

Because the existing buckwheat tea products was single and its flavor or function nutrition ingredient was poor,Zi Juan tea, Ilex kudingcha and Angelica keiskei extract were choosed to intensify the buckwheat tea products by spray and used fuzzy mathematical comprehensive evaluation to screen three new formulation of buckwheat tea. Results showed that the optimal formula of No.1 buckwheat tea was Zi juan tea,llex kudigcha and Angelica keiskei extract ratio 4：1：2,the concentration of the mixture was 1% ,spray volume and material ratio 0.5：1. The optimal formula of No.2 buckwheat tea was Zi juan tea and Ilex kudigcha extract mixing ratio 3：2, the concentration of the mixture was 0.5% ,spray volume and material ratio 2：1. The optimal formula of No.3 buckwheat tea was Ilex kudigcha and Angefica keiskei extract ratio 2：1 ,the concentration of the mixture was 0.5%,spray volume and material ratio1：1.