基于模糊数学感官评定黄芪乳清酒发酵工艺的研究

Fuzzy Mathematical Sensory Assessment of Astragalus Whey Wine for Fermentation Processing

以黄芪和乳清粉为主要原料经发酵制得黄芪乳清酒,为在发酵过程中充分利用乳清中的乳糖,在不经过蒸馏工艺条件下采用两段式的发酵工艺还可以确保黄芪乳清酒的酒精度达到较高值。在单因素试验基础上进行正交试验,并通过模糊数学感官评定获得最佳发酵工艺。结果表明,黄芪汁与乳清液的体积比为1∶5(V∶V),酵母接种量1.0%,发酵温度30℃,发酵时间139 h,此时黄芪乳清酒光泽协调、酒体醇厚、香味协调、口感香醇。该工艺研究对黄芪与乳清的深入研究具有一定的参考价值。

In this experiment,astragalus whey was produced by fermentation with astragalus and whey powder as the main materials.In order to make total usage of the lactose in whey during the fermentation,a two-stage fermentation process was used without distillation to ensure that the alcohol content of astragalus whey reached a high value.Orthogonal tests were based on the single factor test and fuzzy mathematical sensory evaluation to obtain the best fermentation process.The experimental results showed that when the volume ratio of astragalus juice to whey was 1∶5(V∶V),the yeast inoculation amount was 1.0%,the fermentation temperature was 30℃,and the fermentation time was 139 h,the luster of astragalus whey was coordinated,the wine body was mellow,the aroma was harmonious,and the taste was mellow.This process study was expected to be a reference value for future in-depth studies of astragalus and whey.