Abstract:The aim of this study is to optimize the formula of oil soup, which was one of traditional food of Guangxi province, south China. Tea leaves, bone soup, beans and other minor ingredients in the formula of oil tea soup are selected as the research objects. The sensory evaluation factors such as flavor, taste, color, aroma were selected to optimize the formula of oil tea soup based on orthogonal test and fuzzy mathematics comprehensive evaluation. The results showed the most important factor that affected the quality of the oil tea soup was tea leaves content, followed by the proportion of bone soup, minor ingredient and beans content. The study indicated that the optimal recipe of oil tea soup was as follow: 0.6% tea, 0.4% beans, and 0.5% other ingredients. The ratio of material to solution of bone soup was 1:5.

In recent years, agricultural product processing industry in Guangxi has tremendous opportunities with structure adjustment of national agricultural industry and rapid development of agricultural technology. In this review, current situations and main problems of fruit and vegetable processing industry in Guangxi were comprehensively elaborated on the basis of abundant statistical data and field research. Associated factors on fruits and vegetable processing industry were analyzed. Countermeasures for solving main problems of this industry development in Guangxi were also reviewed.