基于多指标权重分析结合正交设计优化紫甘蓝浸制酒工艺

Optimization of Soaking Process for Purple Cabbage Wine Based on Multi index Weight Analysis and Orthogonal Design

目的:以紫甘蓝和白酒基酒为原材料,优化紫甘蓝浸制酒工艺。方法:以感官评价、自由基清除率和铁离子还原能力为评价指标,采用层次分析法(AHP)、CRITIC法及AHP-CRITIC混合加权法确定各指标权重系数,结合正交设计法,考察酒度、原料形状、料液比和浸制天数对紫甘蓝酒浸制工艺的影响,以L9(34)正交设计进行试验,优化紫甘蓝酒浸制工艺参数。结果:最优工艺条件为酒度40%vol,紫甘蓝形状为丝状,材料与酒样的比例为1∶2,浸制天数为3 d;得到的紫甘蓝酒样感官评分为95.2分,自由基清除率为90.3%,铁离子还原能力为1.32 mmol/L铁离子当量。结论:紫甘蓝酒具有较好的抗氧化活性且口感较好。

Objective:Using purple cabbage and baijiu as raw materials to optimize the soaking process for purple cabbage wine.Methods:Taking sensory evaluation,free radical clearance rate,and iron ion reduction ability as evaluation indexes,the weight coefficients of each indicator were determined using Analytic Hierarchy Process(AHP),CRITIC method,and AHP-CRITIC mixed weighting method.Combined with orthogonal experimental design,the effects of alcohol content,raw material shape,material liquid ratio,and soaking days on the soaking process of purple cabbage wine.were tested by the L9(34)orthogonal design to optimize the soaking process parameters of purple cabbage socking process.Result:The optimum soaking process conditions were 40%vol alcohol content,the shape of purple cabbage was filamentous,the ratio of material to wine was 1∶2,and the soaking time was 3 days;The sensory score of the purple cabbage wine was 95.2 points,the free radical scavening rate was 90.3%,and the iron ion reduction ability was 1.32 mmol/L iron ion equivalent.Conclusion:The purple cabbage wine had good antioxidant activity and taste well.