混料设计优化复合果蔬酒原料配比及其模糊数学评价

为酿造优质复合果蔬酒,本实验以苹果、猕猴桃、番茄、胡萝卜为原料,采用混料设计(Mixture)研究这四种原料的不同配比对复合果蔬酒品质的影响。以感官评价和酒精度为响应值,建立回归模型,分析研究各原料成分之间的相互作用及成分对响应值的影响。根据混料设计得到的最优原料配比为:猕猴桃汁10.0%,胡萝卜汁10.0%,番茄汁10.0%,苹果汁70.0%时,复合果蔬酒酒精度为5.0%vol,感官评价得分为85.0,所得到的产品色香味俱佳,并具有果蔬酒独特的风格。用模糊数学综合评价产品,结果表明该产品属于消费者能接受的。这对开发低度复合果蔬酒,丰富果酒类型和果酒市场有一定的现实意义,也可为实际生产过程提供理论指导。

Optimization of Raw Material Ratio of Composite Fruit and Vegetable Wine by Mixture Design and Its Fuzzy Mathematical Evaluation

In order to make high quality compound fruit and vegetable wine,this experiment used apple,kiwi,tomato and carrot as raw materials,and the effects of different ratios of these four ingredients on the quality of composite fruit and vegetable wine based on mixture design were studied. With sensory evaluation and alcoholicity as responses,the regression models were established and the effects of the materials and their interaction on the response items were analyzed. According to optimized components of the mixture design,the optimal ratio of raw materials was kiwi juice 10%,carrot juice 10.0%,tomato juice 10.0%,and apple juice 70.0%,under this condition,the alcohol degree was 5.0%,the sensory evaluation was 85.0. The results indicated that the product had a good color and aroma,it had the unique flavor of fruit and vegetable wine. Fuzzy comprehensive evaluation showed that the product was acceptable to consumers. The results not only had practical significance for the development of low-grade compound fruit and vegetable wine,rich fruit wine type and market,but also could provide theoretical guidance for the actual production process.