梁治军，韩甜甜

（河南省淼雨饮品股份有限公司工程技术中心，河南焦作454191）

摘要：采用正交试验设计和模糊综合评判法对燕麦牛奶复合蛋白饮料的配方进行研究。结果表明，产品的最佳配方为：酶解燕麦浆添加量40%、全脂奶粉添加量2%、白砂糖添加量5%、复配增稠稳定剂添加量0.25%，此配方所制得产品的模糊感官评价最高。

关键词：燕麦牛奶；复合蛋白饮料；正交试验；模糊数学；模糊综合评判

Comprehensive Evaluation of Formula of Compound Protein Beverage with Oat Milk by FuzzyMath

LIANG Zhi-jun，HAN Tian-tian

（Engineering Technology Center，Henan Miaoyu beverage incorporated company，Jiaozuo 454191，China）

Abstract: The formula of compound protein beverage with oat milk was studied by orthogonal test and fuzzycomprehensive evaluation method. The results showed that the best formula of product was as follows: 40% enzymaticoat syrup，2% whole milk powder，5% sugar，and 0.25% complex thickening stabilizer. The highest fuzzy sensoryevaluation of the product was obtained with the above formula.

Key words: oat milk；mixed protein beverage；orthogonal test；fuzzy math；fuzzy comprehensive evaluation

（2015年第18卷第3期）