基于模糊数学法优化百香果果酒带壳发酵工艺研究  

Optimization of Fermentation Technology of Passion Fruit Wine with Shells Based on Fuzzy Mathematics Method

作　　者：沈冰[1,2] 钟璇 马婷婷 梁艳玲[3] SHEN Bing;ZHONG Xuan;MA Tingting;LIANG Yanling(College of Agricultural Engineering/College of Food Industry,Guangxi Vocational and Technical College,530226 Nanning,China;Guangxi State Farms Engineering Technology Research(Service)Center-Engineering Technology Research Center for High-Value Agricultural Products,530226 Nanning,China;Key Laboratory of Food and Agricultural Products Integrated Processing of Guangxi,Guangxi Light Industry Science and Technology Research Institute,530000 Nanning,China;不详)

机构地区：[1]广西职业技术学院农业工程学院/食品产业学院,南宁530226 [2]广西农垦工程技术研究(服务)中心-农产品高值化工程技术研究中心,南宁530226 [3]广西轻工业科学技术研究院广西食品与农产品综合加工技术重点实验室,南宁530000

出　　处：《粮食加工》2023年第4期68-73,114,共7页Grain Processing

基　　金：广西高校中青年教师科研基础能力提升项目(2020KY29019);广西高校中青年教师科研基础能力提升项目(2021KY0979);广西职业技术学院自然科学类重点课题(201102)。

摘　　要：以新鲜紫色百香果为原料,以模糊数学综合评价法为研究方法,选取果壳添加量、酵母接种量、发酵温度和初始糖度四个影响因素,研究优化百香果果酒的带壳发酵工艺。结果表明,最优发酵参数为:果壳添加量5%,酵母接种量0.25%,发酵温度21℃,初始糖度25°Brix。该条件下,酒样色泽诱人、清亮透明、果香四溢、口感协调,感官评分为90.33分。In order to optimize the fermentation process of passion fruit wine with shells,fresh purple passion fruits were used as raw material,fuzzy mathematics comprehensive evaluation method was used as the researching means,and four factors were selected:added amount of shells,yeast inoculation quantity,fermentation temperature and initial sugar content.The results showed that the optimal fermentation process was as follows:added amount of shells was 5%,yeast inoculation quantity was 0.25%,fermentation temperature was 21℃and initial sugar content was 25°Brix.Under these fermentation conditions,the wine sample was attractive in color,clear and transparent,fruity and harmonious in taste,and the sensory score was 90.33.

关 键 词：百香果果酒 发酵 工艺 感官评定 矩阵 

分 类 号：TS262.7[轻工技术与工程—发酵工程]