| 茶叶拼配的混料设计研究 |
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| 引用本文： | 童华荣,龚正礼.茶叶拼配的混料设计研究[J].茶叶科学,2004,24(3):207-211. |
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| 作者姓名： | 童华荣 龚正礼 |
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| 作者单位： | 西南农业大学食品科学学院,重庆 400716 |
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| 摘 要： | 采用混料均匀设计研究了7组分花茶的拼配方案。结果表明均匀配方设计可以有效地应用于成品茶叶的拼配中。通过各指标的回归模型,估计各组分间感官性质的互作,结合混料设计分析软件HL40,可以进行茶叶拼配多组分和多目标的参数优化,寻求成本最低的最优配方。
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| 关 键 词： | 拼配 混料设计 茶叶 |
| 文章编号： | 1000-369X(2004)03-207-05 |
| 修稿时间： | 2004年2月17日 |
Study on Blending of Made Tea with Mixture Design |
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| TONG Hua-rong,GONG Zheng-li.Study on Blending of Made Tea with Mixture Design[J].Journal of Tea Science,2004,24(3):207-211. |
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| Authors: | TONG Hua-rong GONG Zheng-li |
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| Institution: | College of Food Science, Southwest Agricultural University, Chongqing 400716,China |
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| Abstract: | Blending program of 7 scented teas using Uniform mixture Design of experiments was studied. Results showed that Uniform mixture design of experiments could be used in blending of made tea effectively. With the model of responses, the interactions of sensory attributes among components could be estimated. With the aid of analysis software HL40, formulations of tea could be optimized for several responses and the best formulation could be gotten. |
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| Keywords: | Blending Design with mixture Made tea |
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