基于模糊综合评价模型的米酿型猕猴桃果酒工艺优化研究  

Research on process optimization of rice-brewed kiwi wine based on fuzzy comprehensive evaluation model

作　　者：聂伟 郑志勤 郭宾 鲜双 李鋆洋 李沛珈 朱秋荻 李艳兰 陈安均[1] NIE Wei;ZHENG Zhiqin;GUO Bin;XIAN Shuang;LI Junyang;LI Peijia;ZHU Qiudi;LI Yanlan;CHEN Anjun(School of Food Science,Sichuan Agricultural University,Ya'an Sichuan 625007,China;School of Biological Engineering,Sichuan Light Chemical Engineering University,Yibin Sichuan 644000,China;Yibin Wuliangye Xianlin Ecological Wine Co.,Ltd.,Yibin Sichuan 644000,China)

机构地区：[1]四川农业大学食品学院,四川雅安625007 [2]四川轻化工大学生物工程学院,四川宜宾644000 [3]宜宾五粮液仙林生态酒业有限公司,四川宜宾644000

出　　处：《东北农业大学学报》2024年第7期33-50,共18页Journal of Northeast Agricultural University

基　　金：宜宾五粮液产学研合作项目(CXY2022ZR012)。

摘　　要：基于模糊综合评价模型,以感官综合得分、挥发性物质含量及种类为评价指标,通过单因素及正交试验优化米酿型猕猴桃果酒发酵工艺。结果表明:最佳工艺为米酒前发酵时间为20 h、猕猴桃汁前发酵时间为3 d、米酒添加量为10%。在此优化条件下,感官评分为84.20分、酒精含量11.71%,共检出45种挥发性物质,其中酯类31种、醇类5种、酸类2种、醛酮类2种、酚类2种、其他类3种,辛酸乙酯、癸酸乙酯、月桂酸乙酯、己酸乙酯、苯乙醇、异戊醇是主要的挥发性物质。研究结果为米酿型猕猴桃果酒实际生产提供理论依据,也为模糊综合评价模型在食品工艺优化中的应用提供参考。This study combined with the fuzzy comprehensive evaluation model,using sensory composite scores,volatile substance content and types as the main evaluation criteria and optimizes the fermentation process of rice-brewed kiwi wine through single-factor and orthogonal experiments.The results showed that the optimal process was as the following:the pre-fermentation time of kiwi juice was 3 d,pre-fermentation time of rice wine was 20 h,and the addition of rice wine was 10%.Under these optimized conditions,the sensory score was 84.20,the alcohol content was 11.71%vol,and 45 volatile substances were detected,including 31 esters,five alcohols,two acids,two aldehydes,two phenols,and three others.Octanoic acid ethyl ester,decanoic acid ethyl ester,lauric acid ethyl ester,hexanoic acid ethyl ester,phenethyl alcohol,and isoamyl alcohol were the most important volatile substances.The research results provided a theoretical basis for the actual production of rice-brewed kiwi wine and also offered a reference for the application of the fuzzy comprehensive evaluation model in food process optimization.

关 键 词：猕猴桃果酒 模糊综合评价模型 挥发性物质 

分 类 号：S663.4[农业科学—果树学]