食品工业科技2012，Vol.33Issue(11)：226-229,234,5.
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
摘要
Abstract
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.关键词
模糊评价/苦荞茶/配方/筛选Key words
fuzzy evaluation/buckwheat tea formula screen分类
轻工纺织引用本文复制引用
隋秀芳,李祥,秦礼康,赵宇,林敏..模糊数学综合评价法优化苦荞茶新配方[J].食品工业科技,2012,33(11):226-229,234,5.基金项目
贵阳市生物重大专项 （）
贵州省科技厅农业攻关项目 （）
