柿子粮谷固态发酵蒸馏酒配方

Raw Materials Ratio of Persimmon and Grain Distilled Liquor by Solid-State Fermentation

为提高柿子粮谷蒸馏酒的品质,此次试验研究了以柿子、糯米、玉米和高粱为固态发酵原料,不同配比对酒的感官指标和出酒率的影响。运用模糊数学综合评价法结合层次分析法,寻找柿子粮谷酒感官评价的评价模型。以量化的感官指标和出酒率为响应值,通过D-optimal混料试验设计,建立各原料配比与2个响应值之间的回归模型,分析研究配方中各成分对指标的影响及成分间的相互效应。结果表明:最优原料配比为柿子62.28%、糯米12.17%、玉米8.96%、高粱16.59%。在此配方下,柿子粮谷酒的感官评价为84.3分,出酒率为24.9%。此次试验为柿子的深加工提供了新的途径,推动了柿子加工产业的发展。

To improve the quality of persimmon and grain distilled liquor,persimmon,glutinous rice,corn and sorghum as raw materials were used by the solid-state fermentation,and the effect of the different ratios on the sensory evaluation and liquor yield indexes of liquor were studied.The fuzzy mathematics synthetic evaluation and analytic hierarchy process were used to find the model for sensory evaluation of persimmon grain liquor.With sensory evaluation and liquor yield as two response values,the regression models between the raw materials ratio and two response values was obtained through the D-optimal mixture,and the effects of materials and their interaction on the response values were analyzed.The results showed that the optimization analysis was persimmon 62.28%,glutinous rice 12.17%,corn 8.96%and sorghum 16.59%.Under this formulation,sensory evaluation was 84.3 point,and the liquor yield was 24.9%.The result could provide a new way for further process and promote the development of persimmon industry.