模糊数学法优化米露-格瓦斯饮品加工工艺  

Optimization of Milu-Gvass Beverage Processing Technology by Fuzzy Mathematics

作　　者：欧阳思瑞 周玥[1] 刘金 OUYANG Sirui;ZHOU Yue;LIU Jin(College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128;Yiyang Vocational and Technical College,Yiyang,Hu'nan 413055,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]益阳职业技术学院,湖南益阳413055

出　　处：《农产品加工》2023年第16期53-56,共4页Farm Products Processing

基　　金：湖南农业大学大学生创新创业训练项目(XCY2021025)。

摘　　要：结合传统米露与格瓦斯的加工工艺,通过采用单因素试验和正交试验,以感官评分为指标对加工过程进行优化,运用模糊数学评价法对感官评分进行计算,得到的最佳发酵条件为蔗糖添加量6%,酵母接种量0.1%,发酵温度30℃,发酵时间12 h,并在此发酵条件下进行保藏试验,得最佳杀菌条件为沸水浴20 min。采用此法加工的格瓦斯不仅保留了格瓦斯原有的营养多样性及独特风味,还解决了口感甜腻、营养过剩和不宜日常饮用的问题。In this article,combined with the processing technology of traditional Milu and Kvass,the processing process was optimized by using single factor test and orthogonal test,and the sensory score was used as an index,and the sensory score was calculated by the fuzzy mathematical evaluation method.The sucrose addition amount was 6%,the yeast inoculum amount was 0.1%,the fermentation temperature was 30℃,and the fermentation time was 12 h.The kvass processed by this method not only retains the original nutritional diversity and unique flavor of kvass,but also solves the problems of its sweetness and excess nutrition,which were not suitable for daily drinking.

关 键 词：模糊数学法 米露 格瓦斯 加工 研究 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]