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投稿时间：2020-12-24
投稿时间：2020-12-24
中文摘要: 为丰富果蔬产品种类，提高其经济价值，采用番茄、红葡萄柚、番石榴和西瓜为原料，以感官评分与番茄红素含量为评价指标并利用模糊数学感官评价和D-最优混料设计，优化复合果蔬酒的原料配比。结果表明，将26.7%番茄汁、27.2%红葡萄柚汁、10.0%番石榴汁、36.1%西瓜汁进行混合后，采用复合果酒的酿造工艺，可获得色泽红亮透明、果香与酒香浓郁、滋味醇和，感官评分与番茄红素含量分别为94.1±1.3与（17.45±0.86）μg/mL的复合果蔬酒，其各项理化指标均符合QB/T 5476—2020《果酒通用技术》要求。
Abstract:To enrich the variety of fruit and vegetable products，and improve their economic value，tomato，red grapefruit，guava，and watermelon were used as raw materials，and sensory score and lycopene content were used as evaluation indices.A combination of fuzzy mathematics，sensory evaluation，and D-optimal mixture design were used to optimize the main ingredient ratio of compound fruit and vegetable wine.Compound fruit and vegetable wine with a transparent red color，strong fruit and wine aroma，and mellow taste could be obtained by mixing 26.7% tomato juice，27.2% red grapefruit juice，10.0% guava juice，and 36.1% watermelon juice，and adopting a brewing technology for compound fruit wine.Sensory score and lycopene content were 94.1±1.3 and（17.45±0.86）μg/mL，respectively.All physicochemical indices met“General technical requirements for fruit wines”（QB/T 5476-2020）.
keywords: tomato red grapefruit guava watermelon compound fruit and vegetable wine fuzzy mathematics
文章编号：202202015 中图分类号： 文献标志码：
基金项目:中国轻工业浓香型白酒固态发酵重点实验室开放基金项目（2018JJ020）；香料植物资源开发与利用四川省高校重点实验室开放基金项目（2018XLZ007）；宜宾职业技术学院科研项目（ZRKY21ZD-04）；宜宾职业技术学院科技创新团队项目（ybzy21cxtd-03）
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