| 孝感米酒感官品评体系的建立 |
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| 引用本文： | 李纪亮.孝感米酒感官品评体系的建立[J].酿酒,2003,30(6):93-96. |
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| 作者姓名： | 李纪亮 |
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| 作者单位： | 孝感学院,生物系,湖北,孝感,432000 |
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| 基金项目： | 湖北省教育厅重点项目 :“孝感米酒全自动生产工艺的研究”子课程 |
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| 摘 要： | 为了提高“中华老字号”孝感米酒的科技含量，实现孝感米酒全自动生产，必须实行质量在线检测，建立色、香、味、形等完整的感官品评体系，使传统地方特产向地域性大众食品转变，从而利于米酒企业指导生产、改进产品质量。
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| 关 键 词： | 孝感米酒 感官品评体系 质量指标 品评人员 培训方法 |
| 文章编号： | 1002-8110(2003)06-0093-04 |
| 修稿时间： | 2003年8月25日 |
On Construction of the System of Seine- organic Evaluation of the Xiaogan Rice- wine |
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| LI Ji-liang.On Construction of the System of Seine- organic Evaluation of the Xiaogan Rice- wine[J].Liquor Making,2003,30(6):93-96. |
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| Authors: | LI Ji-liang |
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| Abstract: | In order to raise the amount of the scientific and technological content of producing the Xiaogan rice-wine as well as to realize the automation of its production,it is necessary to examine its quality in the prucd cing process,to construct a rouned system of sense-organic evaluation of its colour,fragrance,taste and shape,and to change the traditional local speciality into a regional popular food.And this system will be helpful in guiding the production and improving the quality of the product in the rice-wine trade. |
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| Keywords: | quality in the producing process sense-organic evaluation construction |
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