模糊数学评判法在大麦若叶牛奶研制中的应用

为了研究大麦若叶牛奶的最佳配方,本试验以模糊数学评判法对产品感官品质评定的结果为指标,对蛋白质含量、大麦若叶粉的添加量、白砂糖的添加量和稳定剂的添加量四个因素进行正交试验筛选优化。结果表明,大麦若叶牛奶最佳配方为:蛋白含量2.3%,大麦若叶粉添加量1%,白砂糖添加量5%,稳定剂添加量0.3%。以该配方生产的大麦若叶牛奶其感官指标可完全满足预期要求。

The Application of Fuzzy Mathematics Evaluation Method in the Development of Barley Leaves Milk

In order to study the optimal formula of barley leaves milk,the orthogonal test was conducted to screen and optimize the protein content,the content of barley leaves powder,the content of white granulated sugar and the content of stabilizer by using the result of sensory quality evaluation with fuzzy mathematics comprehensive evaluation method as the index.The results showed that the best formula of barley leaves milk was 2.3%protein,1%barley leaves powder,5%white granulated sugar and 0.3%stabilizer,Its sensory index meets the requirement of expectation.