【摘要】：現(xiàn)代茶葉業(yè)已成為國民經(jīng)濟(jì)的基礎(chǔ)性產(chǎn)業(yè),其茶葉活動(dòng)會(huì)對(duì)我國茶葉產(chǎn)業(yè)的整體布局和優(yōu)化起到促進(jìn)作用。促進(jìn)干燥工藝花茶產(chǎn)業(yè)加快轉(zhuǎn)型升級(jí),轉(zhuǎn)變茶葉發(fā)展模式對(duì)促進(jìn)區(qū)域經(jīng)濟(jì)發(fā)展具有重要意義。評(píng)價(jià)干燥工藝花茶的感官品質(zhì),能夠動(dòng)態(tài)地掌握茶葉感官品質(zhì)的發(fā)展態(tài)勢(shì),了解影響地區(qū)茶葉感官品質(zhì)的因素,從而可以為提高茶葉感官品質(zhì)找到著力點(diǎn)。干燥工藝花茶感官品質(zhì)主要受到花茶主體和品質(zhì)環(huán)境兩個(gè)方面的影響。本文將應(yīng)用模糊數(shù)學(xué)綜合評(píng)價(jià)法從兩個(gè)方面來評(píng)價(jià)干燥工藝花茶的感官品質(zhì)。
[Abstract]:Modern tea has become the basic industry of national economy, and its tea activities will promote the overall layout and optimization of tea industry in China. It is of great significance to promote the development of regional economy by accelerating the transformation and upgrading of flower tea industry of drying process and changing the development mode of tea. To evaluate the sensory quality of scented tea in drying process can dynamically grasp the developing situation of sensory quality of tea and understand the factors that affect the sensory quality of tea in the region so as to find the key point for improving the sensory quality of tea. The sensory quality of scented tea in drying process is mainly affected by the main body and quality environment of scented tea. In this paper, the comprehensive evaluation method of fuzzy mathematics is used to evaluate the sensory quality of dried scented tea from two aspects.
【作者單位】： 黃河交通學(xué)院基礎(chǔ)教學(xué)部;
【基金】：2015年度河南省政府決策研究招標(biāo)課題(2015B151)
【分類號(hào)】：TS272.4

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