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排序法在米酒感官评价中的应用

王琼波

(漯河医学高等专科学校食品营养系,河南 漯河 462002)

摘 要:以糯米为原料,采用不同地区的8种甜酒曲,在同一实验条件下发酵制备得到米酒样品;通过对米酒样品 的感官品质进行排序分析,考察了甜酒曲对米酒感官品质的影响。结果表明:来自贵州的甜酒曲D和来自广西、湖 北、湖南的甜酒曲酿造出的4种米酒感官品质较好。本文为米酒的制作加工及其新产品开发提供参考。

关键词:排序法;甜酒曲;米酒;感官评价

Application of Ranking in Sensory Evaluation of Rice Wine

WANG Qiong-bo

(Department of Food and Nutrition,Luohe Medical College,Luohe 462002,China)

Abstract: With glutinous rice as the raw material,rice wines were fermented under the same condition by eight kinds of sweet rice wine starters collected from different regions. The effects of eight kinds of sweet rice wine starters on the sensory quality of sweet rice wine was investigated by ranking. The results showed that the sensory quality of four kinds of rice wine made from sweet rice wine starter D from Guizhou and sweet rice wine starter from Guangxi, Hubei and Hunan were better,which provided reference for the manufacture processing of rice wine and the development of new products.

Key words: ranking;sweet rice wine starter;rice wine;sensory evaluation

中图分类号:TS275.4 文献标志码:A 文章编号:1007-7871(2020)04-0020-03

(2020年 第23卷 第4期)

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