杨玉冰，王俊亮，查圣华*，郑发春，张 宏

（北京同仁堂健康药业股份有限公司研发中心，北京 100085）

摘 要：以西洋参、石斛、黄精为主要原料，三氯蔗糖为辅料开发一款西洋参石斛黄精植物饮料。以模糊数学感 官评价法为感官评定方法，通过正交试验确定了西洋参石斛黄精植物饮料的最佳配方。结果表明，西洋参、石 斛、黄精、三氯蔗糖的添加量（质量分数）分别为0.2%、1.4%、0.8%、0.005%时，其感官评价分最高，所制饮料香 气浓郁，本草固有味道突出，甜味适中且口感良好，为西洋参、石斛、黄精药食同源原料在饮料领域的应用提供 了参考依据。

关键词：西洋参；饮料；模糊数学；感官评价

Development of American Ginseng，Dendrobium and Polygonatum Sibiricum Botanical Beverage Based on Fuzzy Mathematics Sensory Evaluation Method

YANG Yu-bing，WANG Jun-liang，ZHA Sheng-hua*，ZHENG Fa-chun，ZHANG Hong

（The R&D Center of Beijing TongRenTang Health-Pharmaceutical Co.，Ltd.，Beijing 100085，China）

Abstract: A botanical beverage was developed with American ginseng，dendrobium and Polygonatum Sibiricum as the main raw materials and sucralose as the auxiliary material. The fuzzy mathematical sensory evaluation method was adopted for sensory evaluation，and the optimal formula of the beverage was determined by orthogonal experiments. The results showed that the beverage reached the highest sensory score when the mass fractions of American ginseng，dendrobium，Polygonatum Sibiricum and sucralose were 0.2% ，1.4% ，0.8% and 0.005% ， respectively. The prepared beverage has rich aroma，prominent intrinsic herbal flavor，moderate sweetness and good mouthfeel. This study provides a reference for the application of medicinal and edible homologous American ginseng， dendrobium and Polygonatum Sibiricum in the beverage field.

Key words: american ginseng; beverage; fuzzy mathematics; sensory evaluation

中图分类号：TS27    文献标志码：A      文章编号：1007-7871（2026）04-0014-05

2026，Vol.29，No.4