摘要
柑桔酒质量好坏的鉴定方法主要是品尝,存在着由品评员引起的不确定性。针对此问题,应用模糊数学法,以色泽、香气、口味、风格为评价因子,对经不同条件发酵后的柑桔发酵酒进行感官综合评定。结果表明,当柑桔果汁中柚苷酶加入量为0.4 g/L,SO2加入量为70mg/L,果汁初酸为4.5 g/L时,发酵后的柑桔酒综合口味最好。本实验说明了模糊数学法在食品感官评价中的可行性。
Tasting is the main method to judge the quality of citrus wine. However, there is a lot of uncertainty during the judgment. In this study, we used fuzzy mathematics in sensory evaluation of citrus wine by different fermenting conditions with color, aroma, taste, and style used as the e-valuating factors. The results showed that, as the adding amount of naringinase in citrus juice was 0.4 g/L, the adding level of SO2 was 70 mg/L, and the initial acidity of citrus juice was 4.5 g/L, citrus wine taste was the best after the fermentation. The experiments proved the feasibility and the reliability of fuzzy mathematics in food sensory evaluation.
出处
《酿酒科技》
北大核心
2014年第9期65-68,共4页
Liquor-Making Science & Technology
关键词
柑桔酒
品评
模糊数学法
果酒
citrus wine evaluation fuzzy mathematic fruit wine
作者简介
黄六斌（1987-），男，瑶族，湖南永州人，硕士，研究方向：现代酿造技术，E-mail：huangliubinhu@163．com。
通讯作者：赵树欣，教授，E-mail：zsx999@tust．edu．cn。
