威布尔分析法在青稞发酵酒货架期预测中的应用  

Application of Weibull Hazard Analysis in Predicting the Shelf Life of Highland Barley Wine

作　　者：常少健[1,5,6] 刘义会 王超凯[1,2,5,6] 李觅 蔡海燕[1,5,6] 张磊 舒林 朱波[3] 杨延康 彭奎[1,5,6] 杨天涯 CHANG Shaojian;LIU Yihui;WANG Chaoka;LI Mi;CAI Haiyan;ZHANG Lei;SHU Lin;ZHU Bo;YANG Yankang;PENG Kui;YANG Tianya(Sichuan Food Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130;Liquor Making Bio-technology&Application Key Laboratory,Yibin,Sichuan 611130;Chengdu Ruixin Food Technology Co.Ltd.,Chengdu,Sichuan 611130;Chengdu SNS Biotechnology Co.Ltd.,Chengdu,Sichuan 611130;Key Laboratory of Brewing Engineering and Application of China National Light Industry Council,Chengdu,Sichuan 611130;Liu Nian's Master Studio of Liquor-making Skills,Chengdu,Sichuan 611130;Tiangong Distillery,Chongzhou,Sichuan 611230)

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]酿酒生物技术及应用四川省重点实验室,四川成都611130 [3]成都锐新食品技术有限责任公司,四川成都611130 [4]成都圣恩生物科技股份有限公司,四川成都611130 [5]中国轻工业酿酒工程及应用重点实验室,四川成都611130 [6]刘念酿酒师技能大师工作室,四川成都611130 [7]崇州市天宫酒厂,四川崇州611230

出　　处：《酿酒科技》2021年第4期122-124,共3页Liquor-Making Science & Technology

基　　金：四川省科技厅重点研发项目(2018NZ0060)。

摘　　要：利用威布尔危险值分析法(Weibull Hazard Analysis WHA),通过对不同贮存温度下青稞发酵酒跟踪感官评价,最终建立货架期预测数学模型,将预测货架期与实际货架期进行比较,预测数据的误差在-3.33%~4.86%,误差波动相对较小,预测模型应用效果较好。After sensory evaluation of highland barley wine stored under different temperatures,Weibull hazard analysis(WHA)was used to establish a mathematical model for the prediction of the shelf life of the wine.The predicted shelf life was compared with the actual shelf life,and the error of the predicted value was-3.33%to 4.86%.The error fluctuation was relatively small and the prediction model had good performance.

关 键 词：威布尔危险值分析法 青稞 发酵酒 感官评价 货架期 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]