为提高紫薯莜麦酒的品质,研究了4种原料不同配比对紫薯莜麦酒感官指标的影响。运用模糊数学原理,实现了紫薯莜麦酒感官评价从抽象化到量化的转变。以量化后的模糊数学感官评价总分为指标,通过D-optimal混料试验设计,获得最优紫薯莜麦酒原料配方。优化得到紫薯莜麦酒原料配方为:紫薯32.8%、莜麦32.6%、玉米9.6%和糯米25%。采用高效液相色谱法进行氨基酸分析,结果表明,经最优配方酿造的紫薯莜麦酒氨基酸含量更高,口感更佳。研究结果可为进一步扩大生产提供参考依据。
The quality of purple sweet potato and naked oat wine was improved based on effects of different ratios of raw materials on sensory evaluation indexes of the wine. The fuzzy mathematics sensory evaluation quantified the sensory indexes of the wine. The optimal formula of producing purple sweet potato and naked oats wine was obtained through the D-optimal mixture design with quantified fuzzy mathematics sensory evaluation as response values. The optimal formula was as follows: 32.8% (w/w) purple sweet potato, 32.6% (w/w) naked oats, 9.6% (w/w) corn and 25% (w/w) glutinous rice. The contents of amino acids in the optimized purple sweet potato and naked oats wine were higher, and the wine also had better taste. Overall, the results of this study can provide references for further production expansion and promote the development of naked oats industries in China.
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