期刊论文

Optimization of Milu-Gvass Beverage Processing Technology by Fuzzy Mathematics

中文

农产品加工

1671-9646

2023

16

53-56

10.16693/j.cnki.1671-9646(X).2023.08.041

湖南农业大学大学生创新创业训练项目(XCY2021025)。

本校为第一机构

结合传统米露与格瓦斯的加工工艺，通过采用单因素试验和正交试验，以感官评分为指标对加工过程进行优化，运用模糊数学评价法对感官评分进行计算，得到的最佳发酵条件为蔗糖添加量6%，酵母接种量0.1%，发酵温度30℃，发酵时间12 h，并在此发酵条件下进行保藏试验，得最佳杀菌条件为沸水浴20 min。采用此法加工的格瓦斯不仅保留了格瓦斯原有的营养多样性及独特风味，还解决了口感甜腻、营养过剩和不宜日常饮用的问题。

In this article,combined with the processing technology of traditional Milu and Kvass,the processing process was optimized by using single factor test and orthogonal test,and the sensory score was used as an index,and the sensory score was calculated by the fuzzy mathem...MORE In this article,combined with the processing technology of traditional Milu and Kvass,the processing process was optimized by using single factor test and orthogonal test,and the sensory score was used as an index,and the sensory score was calculated by the fuzzy mathemat...