模糊数学法优化燕麦β-葡聚糖奶茶配方

Fuzzy Mathematics Method to Optimize the Formula of Oat β-glucan Milk Tea

以锡兰红茶、纯牛奶、燕麦β-葡聚糖为主要原料,研制一款风味独特、营养健康的奶茶。采用单因素实验和正交试验优化红茶提取工艺,最佳提取工艺为温度50℃,提取时间15min,料液比1∶30(g/mL),此条件下得到的红茶提取率为26.88%。采用单因素实验和正交试验与模糊数学综合评价结合的方法,筛选出最佳的燕麦β-葡聚糖奶茶配方。最佳配方为:红茶汁15%、纯牛奶25%,白砂糖5.5%,燕麦β-葡聚糖1.8%。

A nutritious and healthy milk tea with an unique flavor was prepared using Ceylon tea,pure milk and oat β-glucan as main raw materials. The extraction process of black tea was optimized by single factor and orthogonal test. The results showed that the most suitable conditions were as following:temperature 50℃,extraction time 15 min and solid-liquid ratio 1∶30(g/m L). Under these conditions,the extraction rate of black tea was 26.88%. The best formula of milk tea was selected by combining single factor,orthogonal test and fuzzy mathematics comprehensive evaluation method.The best formula of oat β-glucan milk tea was that black tea juice 15%,pure milk 25%,sugar 5.5%,oat β-glucan 1.8 %.