熵权逼近理想解排序法结合响应面设计优选松花粉米酒发酵工艺

Optimization of the fermentation process of pine pollen rice wine based on entropy weight technique for order preference by similarity to an ideal solution method and response surface methodology

中文关键词:  松花粉  米酒  发酵工艺  Box-Behnken响应面设计法  熵权TOPSIS法  自由基清除率

英文关键词:pine pollen  rice wine  fermentation process  Box-Behnken response surface methodology  entropy weight technique for order preference by similarity to an ideal solution method  free radical clearance rate

中文摘要:

      目的 利用Box-Behnken响应面设计法结合熵权逼近理想解排序(technique for order preference by similarity to an ideal solution, TOPSIS)法优选松花粉米酒发酵工艺。方法 以松花粉和糯米为主要原料, 以感官评分、酒精度和抗氧化性为评价指标, 在单因素试验的基础上, 以松花粉添加量、酒曲添加量、发酵时间为考察因素, 依据Box-Benhnken中心组合试验原理, 设计3因素3水平响应面试验, 结合熵权TOPSIS法优选松花粉米酒发酵工艺。结果 松花粉米酒的最佳发酵工艺为松花粉添加量8%、酒曲添加量0.8%、发酵时间72 h。在此条件下, 松花粉米酒质地均一、口感柔和、呈现浅棕黄色。经过3批工艺验证试验测得米酒的感官评分为89.5分, 酒精度为17.2%vol, 1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基清除率为87.43%。结论 熵权TOPSIS法结合响应面设计优选松花粉米酒发酵工艺方法稳定, 预测性较好, 为生产高质量的松花粉米酒奠定了理论基础。

英文摘要:

      Objective To optimize the fermentation process of pine pollen rice wine by Box-Behnken response surface design and entropy weight technique for order preference by similarity to an ideal solution (TOPSIS) method. Methods With pine pollen and glutinous rice as the main raw materials, sensory score, alcohol content and antioxidant capacity as evaluation indexes, a 3-factor and 3-level response surface test was designed based on the single factor test, and the addition of pine pollen, koji and fermentation time as investigation factors, according to the Box-Benhnken central combination test principle. The fermentation process of pine pollen rice wine was optimized by entropy weight TOPSIS method. Results The optimum fermentation process of pine pollen rice wine addition was 8%, koji addition 0.8% and fermentation time 72 h. Under these conditions, the texture of pine pollen rice wine was uniform, the taste was soft, and the color was light brown and yellow. After 3 batches of process verification experiments, the sensory score of rice wine was 89.5 points, the alcohol content was 17.2%vol, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical clearance rate was 87.43%. Conclusion The method of entropy weight TOPSIS combined with response surface design to optimize the fermentation process of pine pollen rice wine is stable and predictable, which lays a theoretical foundation for the production of high quality pine pollen rice wine.