Method for quantitatively judging yellow water quality

A quality and quality evaluation technology, applied in the field of brewing, can solve the problems of inability to quantify, lack of scientific evaluation results, and no quantitative evaluation method for sensory quality of yellow water, etc., to achieve reasonable results, broad promotion and application prospects

Inactive Publication Date: 2014-03-19
LUZHOU PINCHUANG TECH CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sensory evaluation varies from person to person, is highly subjective, and cannot be quantified, making the evaluation results lack of scientificity
[0003] There are no relevant reports on the quantitative evaluation method of sensory quality of yellow water

Method used

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  • Method for quantitatively judging yellow water quality
  • Method for quantitatively judging yellow water quality
  • Method for quantitatively judging yellow water quality

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The method of the present invention is used to quantitatively evaluate the yellow water produced by fermentation of four different cellar ages of A, B, C and D.

[0019] First, set the quality evaluation factors for judging the quality of yellow water as taste, color, suspense and aroma, and determine the weight coefficients of the quality evaluation factors in four steps: determine the hierarchical structure, construct a pairwise comparison judgment matrix, solve the judgment matrix and Carry out consistency check and calculate the weight of each index.

[0020] Step 1: Determine the hierarchical structure, such as figure 1 shown.

[0021] The second step: Construct the judgment matrix: use the 1-9 ratio scale proposed by Saaty to compare the relative importance of Ai and Aj between two elements of a certain layer and the factors of the previous layer, and assign a certain value for quantification into a matrix form. The numerical value of each element in the matrix...

Embodiment 2

[0063] Adopt method of the present invention to quantitatively evaluate the yellow water of four kinds of different production workshops of E, F, G, H.

[0064] First set and determine the weight coefficients of quality evaluation factors: X={taste (0.2633), color (0.0568), suspension (0.1219), aroma (0.5579)}.

[0065] Then 10 experienced technicians evaluated the indicators of the four different types of yellow water, and scored them according to the sensory indicators of each yellow water. The scoring results of four different types of yellow water are shown in Tables 9-12.

[0066] Table 9 Comprehensive score results of sensory indicators in E yellow water (unit: person)

[0067]

[0068] Table 10 Comprehensive scoring results of sensory indicators of F yellow water (unit: person)

[0069]

[0070] Table 11 Comprehensive scoring results of sensory indicators in G yellow water (unit: person)

[0071]

[0072] Table 12 Comprehensive scoring results of sensory ind...

Embodiment 3

[0080] The method of the present invention is used to quantitatively judge the yellow water in three different cellars X, Y and Z of the same production workshop.

[0081] First set and determine the weight coefficients of yellow water quality evaluation factors: X={taste (0.2633), color (0.0568), suspension (0.1219), aroma (0.5579)}.

[0082] Then 10 experienced technicians evaluated the indicators of the three different types of yellow water, and scored them according to the sensory indicators of each yellow water. The scoring results of three different types of yellow water are shown in Tables 14-16.

[0083] Table 14 X yellow water sensory index comprehensive scoring results (unit: person)

[0084]

[0085] Table 15 Comprehensive scoring results of sensory indicators in Y yellow water (unit: person)

[0086]

[0087] Table 16 Comprehensive scoring results of sensory indicators in Z yellow water (unit: person)

[0088]

[0089] Then the scores of the three types...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a method for quantitatively judging yellow water quality. According to the scheme for solving the technical problems, the method for quantitatively judging the yellow water quality comprises the following steps: (1) determining quality evaluation factors for judging the yellow water quality, and determining weighing coefficients of the quality evaluation factors; (2) setting yellow water quality grade coefficients, grading each quality evaluation factor of the yellow water quality to be tested according to the standards of the quality grade coefficients, establishing a fuzzy mathematic matrix of the quality evaluation factors, and multiplying the matrix by the corresponding weighing coefficients determined in the step (1) to obtain a composite matrix; (3) conducting the weighted average on the composite matrix and the yellow water quality grade coefficients, and then obtaining the value of comprehensive yellow water judgment. The method can quantitatively judging the yellow water quality, the result is more reasonable and accurate, and the method is a new choice for quantitatively judging the yellow water quality.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method for quantitatively evaluating the quality of yellow water. technical background [0002] In the production process of Luzhou-flavor liquor, sensory quality evaluation is an important means to analyze the quality of yellow water. Sensory inspection is to evaluate or judge product quality by relying on the sensory organs of inspectors or with the help of simple tools. Qualitatively judge the quality characteristics of the product through its color, taste, shape, sound, hand feeling, vision and other sensations, so as to judge whether the yellow water fermentation is normal, whether the ingredients are uniform and reasonable, and whether the operation is fine and so on. However, sensory evaluation varies from person to person, is highly subjective, and cannot be quantified, making the evaluation results lack of scientificity. [0003] At present, there is no re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06F19/00
Inventor 韩永胜刘兴平敖宗华杨平蔡小波钱志伟凃荣坤
Owner LUZHOU PINCHUANG TECH CO LTD
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