| 紫苏调和油的黄金比例模型及生产配方 |
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| 引用本文： | 麻作军,胥国斌.紫苏调和油的黄金比例模型及生产配方[J].佳木斯工学院学报,2012(4):631-633. |
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| 作者姓名： | 麻作军 胥国斌 |
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| 作者单位： | 陇东学院,甘肃庆阳745000 |
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| 摘 要： | 以中国营养学会提出的黄金比例为标准,分析国内油脂资源以及居民饮食习惯,建立以紫苏油为主的黄金比例调和油的数学模型,给出以紫苏油为主体的黄金比例调和油的配方,及其成本分析,另外根据不同的消费群体,修改模型参数,就可以得到适合的配方.
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| 关 键 词： | 紫苏油 黄金比例 调和油配方 数学模型 成本分析 |
Mathematical Model for Golden Blend Ratio of Perilla Oil and Formula of Bleed Oil |
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| Affiliation: | MA Zuo -jun, XU Guo - bin ( 1. School of Mathematics and Statistics, 2. School of Life and Technology, Longdong University, Qingyang 745000, China) |
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| Abstract: | On the basis of that Chinese Nutrition Society＇ s put up Golden Ratio, and analysis of local edi- ble oil resources and the eating habits of residents, a mathematical model of golden bleed ratio with the main composition of PeriUa oil was established, and the formula and it＇ s cost analysis were given. Furthermore, ac- cording to different consumer groups, the model parameters was modified, it can give out suitable formula of bleed oil. |
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| Keywords: | perilla oil golden ratio formula of bleed oil mathematical model cost analysis |
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