基于模糊数学综合评判法优化火龙果米酒发酵工艺研究

Optimization of Fermentation Process of Pitaya-Rice Wine based on Fuzzy Mathematics Comprehensive Evaluation

以新鲜红皮红肉的火龙果果实和糯米为原料,利用单因素试验分析,优化甜酒酿发酵工艺,探讨酵母用量、发酵温度、火龙果与甜酒酿添加量之比、发酵时间对火龙果米酒的影响,并以感官评分为评价因素,应用L9(34)正交试验设计方案和模糊数学评判确定出火龙果米酒的最佳工艺。结果表明,火龙果米酒最佳配方为酵母用量0.4%,发酵温度26℃,火龙果与甜酒酿添加量之比1∶3,发酵时间6 d。在此组合下,发酵的火龙果米酒综合感官品质最为理想,制得的产品色泽清亮,香气纯正,口感净爽,典型性好。本研究结果可为火龙果的深加工与开发提供理论依据和技术基础。

In this study,fresh red-skin red-flesh pitaya and glutinous rice were used as the raw materials to produce pitaya-rice wine.Single factor experiments were used to study the effect of yeast amount,fermentation temperature,fermentation time,and the ratio of the raw materials on pitaya-rice wine.Sensory score was used as the evaluation factor,and the best production conditions of pitaya rice wine were determined by using L9(34)orthogonal test and fuzzy mathematics evaluation.The optimum production conditions of pitaya-rice wine were as follows:the yeast amount was 0.4%,the fermentation temperature was 26℃,the ratio of pitaya to rice wine was 1∶3,and the fermentation time was 6 days.Under the above conditions,the comprehensive sensory quality of the produced pita-yarice wine was the most ideal;the wine had clear color,pure aroma,clean taste and good typicality.This study has provided theoret-ical and technical basis for the deep processing and exploitation of pitaya.