基于模糊数学综合评价法优化猕猴桃果酒工艺  

Optimization of Kiwi Fruit Wine Technology Based on Fuzzy Mathematical Comprehensive Evaluation Method

作　　者：李素岳 江爱莲 胡先望 张鸣明 广忠勇 何海宁 LI Suyue;JIANG Ailian;HU Xianwang;ZHANG Mingming;GUANG Zhongyong;HE Haining(Gansu Institute of Business and Technology Co.,Ltd,Lanzhou 730010,China;Gansu Zhongshang Food Quality Test and Detection Co.,Ltd,Lanzhou 730010,China;Gansu Provincial Key Laboratory of Animal Products Safety Analysis and Detection Technology,Lanzhou 730010,China)

机构地区：[1]甘肃省商业科技研究所有限公司,甘肃兰州730010 [2]甘肃中商食品质量检验检测有限公司,甘肃兰州730010 [3]甘肃省动物源制品安全分析与检测技术重点实验室,甘肃兰州730010

出　　处：《中国果菜》2024年第2期26-34,共9页China Fruit & Vegetable

基　　金：甘肃省民生科技计划(21CX10NK001);甘肃省民生科技专项-乡村振兴专题-科技特派员创新创业示范基地(21CX6NA025);甘肃省科技专员(22CX8GA089)。

摘　　要：本试验以康县野生猕猴桃为主要原料,制备猕猴桃果酒,以色泽、香气、口味、风格为评价指标,确定因素合理的权重,建立感官综合评分体系,并用模糊数学评定法对其进行感官评价,在单因素试验的基础上,通过BoxBenhnken中心组合试验设计,对猕猴桃果酒的工艺参数进行优化。结果表明,最优参数为初始糖度20 Brix、酵母添加量0.02%、发酵温度26.5℃、发酵时间8 d,在此条件下制备的猕猴桃果酒综合评分为95.61分,果酒黄绿色,澄清透明,酒体柔顺、柔和爽口、典型明确、风格良好。In this experiment,wild kiwifruit from Kangxian county was used as the main raw material to prepare kiwi fruit wine,determine the reasonable weights of factors,establish a comprehensive sensory evaluation system,and use fuzzy mathematics evaluation method to conduct sensory evaluation with color,aroma,taste,and style as evaluation indicators.On the basis of single factor test,the process parameters of kiwi fruit wine were optimized through Box-Benhnken central combination experiment design.The results showed that the optimal parameters were20 Brix initial sugar,0.02% yeast addition,26.5 ℃ fermentation temperature and 8 d fermentation time.The kiwifruit wine prepared under these conditions had a comprehensive score of 95.61 points.The kiwifruit wine obtained was yellow green,clear and transparent,with a soft and refreshing body,a clear and typical taste,and a good style.

关 键 词：猕猴桃 果酒 响应面法 模糊数学综合评价法 

分 类 号：TS262.7[轻工技术与工程—发酵工程]