摘要
根据老白干香型发酵酒醅中水分、酸度、淀粉、还原糖和酒精度指标的数值范围,按照工艺类型和发酵阶段进行分类,建立近红外光谱定量检测模型。通过验证发现模型的准确度和精密度良好,均满足模型建立要求。
According to the numerical ranges of moisture, acidity, starch, reducing sugar and alcohol content in the fermented grains of Laobaigan Baijiu, the fermented grains were classified by technology type and fermentation stage, and the quantitative detection models by near-infrared spectroscopy were established. Through verification, it was found that the accuracy and precision of the models were good, and met the requirements for model construction.
作者
胡铁功
周慧
杨丽晔
于帅华
李泽霞
HU Tiegong;ZHOU Hui;YANG Liye;YU Shuaihua;LI Zexia(Hengshui Laobaigan Distillery Co.Ltd.,Hengshui,Hebei 053000;Hebei Provincial Baijiu-making Technology Innovation Center,Hengshui,Hebei 053000;Hebei Institute of Solid-State Fermentation Technology,Hengshui,Hebei 053000,China)
出处
《酿酒科技》
2022年第10期111-115,共5页
Liquor-Making Science & Technology
基金
河北省省级科技计划资助S&T Program of Hebei(河北省重点研发计划项目No.20327107D)。
关键词
老白干香型
发酵酒醅
近红外光谱
Laobaigan Baijiu
fermented grains
near-infrared spectroscopy
