模糊数学法结合响应面法优化无花果海红果复合果酒工艺  

Optimization of Fermentation Process of Fig and Haihong Wine Using Fuzzy Mathematics Method Combined with Response Surface Method

作　　者：黄丽梅 吕利云 聂小伟 华玉波 蔡风涛 HUANG Limei;Lü Liyun;NIE Xiaowei;HUA Yubo;CAI Fengtao(Weihai Ocean Vocational College,Weihai 264300;Weihai High Value Processing Engineering Technology Research Center for Special Fruits and Vegetable,Weihai 264300;Shandong Taiyihu Wine Co.,Ltd.,Weihai 264300)

机构地区：[1]威海海洋职业学院,威海264300 [2]威海市特色果蔬高值加工工程技术研究中心,威海264300 [3]山东台依湖葡萄酒业股份有限公司,威海264300

出　　处：《食品工业》2022年第3期45-49,共5页The Food Industry

基　　金：威海市特色果蔬高值加工工程技术中心科研开放专项资金项目(GSGC-2020-0002)。

摘　　要：以荣成地区无花果为主要原料,海红果清汁为辅料,研制无花果海红果复合果酒。以感官评分为指标,通过模糊数学法结合响应面法对复合果酒酿造工艺进行优化。结果表明,FC9酿酒酵母接种量0.25 g/L时,在20℃温度下,发酵35 d,酿造出的新型果酒色泽明亮,具有优雅浓郁的品种香,口感柔顺,酒体饱满,感官评分最高,可达90.2分。对无花果海红果复合果酒建立模糊数学综合感官评价法,其感官评分结果与响应面优化结果基本一致,因此,模糊数学法可用于对无花果海红果复合果酒的感官评价。The fig(in Rongcheng region)was used as the main raw material and Haihong fruit juice was used as auxiliary material,to develop the fig and Haihong wine.Using sensory scores as indicators,the composite fruit wine production process was optimized through fuzzy mathematics method combined with response surface method.The results showed that the optional fermentation condition was as follows:the FC9 yeast inoculation amount 0.25 g/L,the fermentation temperature 20℃,and the fermentation time 35 d.Under this condition,the wine had a good quantity(bright color,rich fruit aroma,smooth taste,full body,teal),with the highest score up to 90.2 points.The fuzzy mathematics sensory evaluation method was established for the fig and Haihong wine,and the sensory results were basically consistent with the response surface optimization results.The fuzzy mathematics method could be used as a sensory evaluation method for the fig and haihong wine.

关 键 词：无花果 海红果 果酒 响应面分析 模糊数学法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]