食品科学 ›› 2012, Vol. 33 ›› Issue (12): 32-36.doi: 10.7506/spkx1002-6630-201212007

• 工艺技术 • 上一篇    下一篇

基于QFD 的苦荞麦芽茶饮料质量改进研究

郭元新,张丙全,叶 华,沈德艳   

  1. 安徽科技学院食品药品学院
  • 出版日期:2012-06-25 发布日期:2012-07-27
  • 基金资助:
    安徽省教育厅自然科学项目(KJ2010B056)

Quality Improvement of Bitter Buckwheat Tea Based on QFD

GUO Yuan-xin,ZHANG Bing-quan,YE Hua,SHEN De-yan   

  1. (College of Food and Drug, Anhui Science and Technology University, Fengyang 233100, China)
  • Online:2012-06-25 Published:2012-07-27

摘要: 本文应用质量功能展开(QFD)理论,把消费者对茶饮料的需求转化为产品设计过程的技术要求,进而将质量屋中的信息转化为生产工艺要求。通过对苦荞麦芽茶饮料进行质量改进,为生产提供了切实可行的工艺参数,并为食品新产品的研发提供了一条全新的思路。

关键词: 苦荞麦芽茶饮料, 质量功能展开, 工艺研究, 质量改进

Abstract: Based on the application of quality function deployment (QFD) theory, consumer needs for bitter buckwheat tea was converted into the technological parameters for the product design, thus improving the processing requirements during the preparation. Through quality improvement of bitter buckwheat tea, practical and feasible technological parameters were achieved and a novel thought for the development of other new products was proposed.

Key words: bitter buckwheat tea, quality function deployment (QFD), technological study, quality improvement

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