基于模糊数学的酿酒辅料稻壳综合评价方法

Comprehensive Evaluation Method of Liquor-Making Rice Husk Based on Fuzzy Mathematics

本研究将感官、夹杂物、20目筛下物、容重和骨力作为稻壳品质评价的五因素,并建立了五因素检测方法。按照“0~4评分法”确定了感官、夹杂物、20目筛下物、容重、骨力五因素的权重系数分别为0.11、0.17、0.24、0.20和0.28,基于五因素的评定结果构建相应的模糊数学矩阵模型,将稻壳划分为优良、中等、较差3个质量等级。运用该模糊综合评价法对5家白酒生产企业采购的5个稻壳样品进行品质评价,A企业样品品质评价结果为中等,B企业、C企业、D企业、E企业样品品质评价结果为优良,为酿酒企业提供一种相对客观准确、简便实用的稻壳品质评价方法。

In this study,sensory characteristics,impurities,20-mesh sieve undersize,bulk density,and hardness were used as the factors to evaluate the quality of liquor-making rice husk,and the five-factor detection method was established.According to the“0 to 4 scoring system”,the index weight of sensory characteristics,impurities,20-mesh sieve undersize,bulk density,and hardness was determined as 0.11,0.17,0.24,0.20 and 0.28,respectively.Based on the evaluation results of the five factors,fuzzy mathematical matrix model was constructed and the rice husk samples were divided into excellent,medium and poor levels.Then the fuzzy mathematical matrix model was used to evaluate the five rice husk samples from five different distilleries,and the evaluation results of all the rice husk samples were excellent except that from distillery A.This study has provided distilleries with an objective,accurate,simple and practical method to evaluate the quality of liquor-making rice husk.