Fuzzy Mathematics Method to Optimize the Formula of Oat β-glucan Milk Tea
XU Shu，ZHOU Su-guo，HUANG Yu-xiang，LI Yun-juan
（Qingyuan Jiaduobao Herbs Technology Co.，Ltd.，Qingyuan 511675，China）
Abstract: A nutritious and healthy milk tea with an unique flavor was prepared using Ceylon tea，pure milk and oatβ-glucan as main raw materials. The extraction process of black tea was optimized by single factor and orthogonal test. Theresults showed that the most suitable conditions were as following：temperature 50℃ ，extraction time 15min andsolid-liquid ratio 1∶30（g/mL）. Under these conditions，the extraction rate of black tea was 26.88%. The best formula ofmilk 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 %.
Key words: oat β-glucan；extraction；fuzzy mathematics；orthogonal test；milk tea