中国茶叶2026，Vol.48Issue(9)：61-65,74,6.
龙井奶绿基底配方优化及感官评价方法探讨
Optimization of Longjing Milk Green Tea Base Formula and Discussion on Sensory Evaluation Method
摘要
Abstract
To identify the main sensory factors affecting the formulation of a Longjing milk green tea and to evaluate the applicability of sensory evaluation indicators during product development,this study used Longjing tea infusion,milk,and cream as the experimental materials,conducting formulation screening using an L9(34)orthogonal design.A blank column was included as a reference for background variation to assist in interpreting factor effects.The results show that,under the present experimental conditions,the formulation containing 110 g tea infusion,40 g milk,and 9 g cream was identified as the optimal formulation.The amount of tea infusion had the greatest effect on sensory performance.Increasing the tea infusion enhanced tea aroma but also reduced the palatability of astringency and bitterness,making it the key factor in formulation control.Milk amount showed limited influence within the range of 40～50 g,while 9 g cream was more favorable for overall sensory balance.Sensory evaluation results indicate that astringency scores and bitterness scores were more effective in distinguishing formulation differences,whereas the milk-body mouthfeel in-dicator showed greater scoring variation due to its complex sensory meaning.Overall sensory score had independent evaluative value.This study identified key control points in the development of Longjing milk green tea from the perspectives of formulation effects and sensory indicator applicability,providing a reference for the development of Longjing tea-based milk beverages and the optimization of sensory evaluation methods during formulated tea beverage development.关键词
龙井茶/奶绿/新式茶饮/正交试验/感官评价Key words
Longjing tea/milk green tea/novel-tea beverage/orthogonal experiment/sensory evaluation分类
农业科技引用本文复制引用
陈梓灵,季子淏,张海峰,黄芸莉,陈省濡,唐德松,梁慧玲..龙井奶绿基底配方优化及感官评价方法探讨[J].中国茶叶,2026,48(9):61-65,74,6.基金项目
国家级大学生创新创业训练计划(202510341093S)、嘉兴市科技计划项目(2024CTX5014) （202510341093S）
