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研究了糖醋汁的成分，并用scheffe3因子单形重心设计方法研究了各成分对感官值和粘度的影响，得出估计值的响应方程。
The composition of sweet and sour sauce was studied. The influence of each component on the sensory value and viscosity was studied by the Scheffe3 factor single center of gravity design, and the response equation of the estimated value was obtained.