实验号

A酱油

B黄酒

C增稠剂(%)

D淀粉糖/蔗糖

粘度(mp*s)

1

1 (50)

1 (20)

1 (2)

1 (50/20)

45.51

2

1 (50)

2 (40)

2 (4)

2 (100/40)

70.66

3

1 (50)

3 (60)

3 (6)

3 (150/60)

181.51

4

2 (100)

1 (20)

2 (4)

3 (150/60)

143.04

5

2 (100)

2 (40)

3 (6)

1 (50/20)

57.76

6

2 (100)

3 (60)

1 (2)

2 (100/40)

44.00

7

3 (150)

1 (20)

3 (6)

2 (100/40)

103.82

8

3 (150)

2 (40)

1 (2)

3 (150/60)

51.41

9

3 (150)

3 (60)

2 (4)

1 (50/20)

50.77

K1

297.68

292.37

140.92

154.05

K2

244.80

179.83

264.47

218.48

K3

206.00

276.28

343.09

375.96

k1

99.23

97.46

46.97

51.35

k2

81.60

59.94

88.16

72.83

k3

68.67

92.09

114.36

125.32

R

30.56

37.51

67.39

73.97

优水平

A1

B1

C3

D3

主次顺序

D > C > B > A