基于模糊数学感官评价和混料设计的低度甜糯玉米酒原料配方优化

Mixture Design of Maize Wine Raw Material Recipe Based on Fuzzy Mathematic Sensory Evaluation

为了优化以鲜食甜糯玉米为主要原料制备甜糯玉米酒的原料配方。试验运用模糊数学原理,将甜糯玉米酒感官品质数学抽象量化,以量化后的感官品质为指标,通过混料试验设计,建立原料配方与感官品质之间的回归模型。结果表明:该模型的拟合程度好(R=0.984 4,P<0.001),可用于预测和分析甜糯玉米酒的感官品质。经模型优化可得,感官品质评价为"好"的甜糯玉米酒原料配方为鲜食糯玉米(66%)、鲜食甜玉米(17%)和糯米(17%)。本研究酿造的甜糯玉米酒的酒精度仅为4.75%,远低于一般低度酒,符合现代人的饮酒需求。

The objective of this work was to optimize the formulation of maize wine. Based on the principle of fuzzy mathematics,a systematic method for sensory evaluation of maize wine was established. Mixture design was used to investigate the effect of different ingredients on its sensory quality. The model-fitting degree was significant（ R =0. 984 4,P 0. 001）,and could forecast and analyze the sensory evaluation value of maize wine. The optimum formula of three raw materials was waxy corn 66%,sweet corn 17% and glutinous rice 17%,respectively. Under this condition,the maize wine mading by the optimum formula can be accepted by consumer as good. The noval rice wine has lower alcoholic degree（ 4. 75%） and better taste.