摘要
利用威布尔危险值分析法(Weibull Hazard Analysis WHA),通过对不同贮存温度下青稞发酵酒跟踪感官评价,最终建立货架期预测数学模型,将预测货架期与实际货架期进行比较,预测数据的误差在-3.33%~4.86%,误差波动相对较小,预测模型应用效果较好。
After sensory evaluation of highland barley wine stored under different temperatures,Weibull hazard analysis(WHA)was used to establish a mathematical model for the prediction of the shelf life of the wine.The predicted shelf life was compared with the actual shelf life,and the error of the predicted value was-3.33%to 4.86%.The error fluctuation was relatively small and the prediction model had good performance.
作者
常少健
刘义会
王超凯
李觅
蔡海燕
张磊
舒林
朱波
杨延康
彭奎
杨天涯
CHANG Shaojian;LIU Yihui;WANG Chaoka;LI Mi;CAI Haiyan;ZHANG Lei;SHU Lin;ZHU Bo;YANG Yankang;PENG Kui;YANG Tianya(Sichuan Food Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130;Liquor Making Bio-technology&Application Key Laboratory,Yibin,Sichuan 611130;Chengdu Ruixin Food Technology Co.Ltd.,Chengdu,Sichuan 611130;Chengdu SNS Biotechnology Co.Ltd.,Chengdu,Sichuan 611130;Key Laboratory of Brewing Engineering and Application of China National Light Industry Council,Chengdu,Sichuan 611130;Liu Nian's Master Studio of Liquor-making Skills,Chengdu,Sichuan 611130;Tiangong Distillery,Chongzhou,Sichuan 611230)
出处
《酿酒科技》
2021年第4期122-124,共3页
Liquor-Making Science & Technology
基金
四川省科技厅重点研发项目(2018NZ0060)。
关键词
威布尔危险值分析法
青稞
发酵酒
感官评价
货架期
Weibull hazard analysis
highland barley
fermented wine
sensory evaluation
shelf life
