浓香型入池饭醅感官性状评价模型的构建研究  

Establishment of Sensory Property Evaluation Modelof Nongxiang Fermented Grains

作　　者：陈景宜 王青松[1] 赵琦 王卫东[1] 牛力 陈琪 CHEN Jingyi;WANG Qingsong;ZHAO Qi;WANG Weidong;NIU Li;CHEN Qi(Yanghe Distillery Co.Ltd.,Suqian,Jiangsu 223700,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223700

出　　处：《酿酒科技》2023年第11期30-34,41,共6页Liquor-Making Science & Technology

摘　　要：利用质构仪与SVM-PCA算法相结合的方式,通过感官盲评挑选出性状为好和差两种极端样品质构数据,初步建立入池饭醅等级分类模型,模型准确率为0.6719。为提升模型准确率,引入入池饭醅理化指标(水分、酸度、淀粉、溶氧量)结合TPA指标(硬度、粘性、黏聚性、回复性)综合评价的方法,并结合感官评定从四个维度采用相关性分析和逐步回归分析,从海量入池饭醅样品信息中提取关键影响因子,细化浓香型入池饭醅感官性状综合评价预测模型。结果表明:入池饭醅中水分含量与柔熟度(r=0.783)、淀粉与黏聚性(r=0.713)、肉实度(r=0.708)、溶氧量与疏松度(r=0.872)、TPA指标之间均具有显著相关性。经逐步回归分析,建立浓香型入池饭醅感官性状评价模型:Y=30.8+1.69X1-0.56X3+0.0004X5-96.2X7+57X8,并对模型进行了验证。Adopting the texture analyzer and the SVM-PCA algorithm,the pit-entry fermented grains samples with good and bad sen-sory properties were selected,and the pit-entry fermented grains classification model was developed,the accuracy of which was 0.6719.In order to improve the accuracy of the model,the physicochemical indexes(moisture,acidity,starch,dissolved oxygen)and TPA indexes(hardness,viscosity,cohesiveness,resilience)of the pit-entry fermented grains were introduced.Combined with sensory evaluation,correlation analysis and stepwise regression analysis from four dimensions,the key influencing factors were extracted from massive sample information,and the model was refined.The results showed that the moisture of the fermented grains had signif-icant correlation with the maturity(r=0.783),the starch content had significant correlation with the cohesiveness(r=0.713)and the re-silience(r=0.708),the dissolved oxygen had significant correlation with the porosity(r=0.872),and the TPA indexes were significant-ly correlated among themselves.According to the results of regression analysis,the sensory property evaluation model of Nongxiang fermented grains was established:Y=30.8+1.69X1-0.56X3+0.0004X5-96.2X7+57X8,and the model was verified.

关 键 词：入池饭醅 感官性状 评价模型 回归分析 

分 类 号：TS262.3[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]