Optimization of Raw Material Ratio of Composite Fruit and Vegetable Wine by Mixture Design and Its Fuzzy Mathematical Evaluation

In order to make high quality compound fruit and vegetable wine,this experiment used apple,kiwi,tomato and carrot as raw materials,and the effects of different ratios of these four ingredients on the quality of composite fruit and vegetable wine based on mixture design were studied. With sensory evaluation and alcoholicity as responses,the regression models were established and the effects of the materials and their interaction on the response items were analyzed. According to optimized components of the mixture design,the optimal ratio of raw materials was kiwi juice 10%,carrot juice 10.0%,tomato juice 10.0%,and apple juice 70.0%,under this condition,the alcohol degree was 5.0%,the sensory evaluation was 85.0. The results indicated that the product had a good color and aroma,it had the unique flavor of fruit and vegetable wine. Fuzzy comprehensive evaluation showed that the product was acceptable to consumers. The results not only had practical significance for the development of low-grade compound fruit and vegetable wine,rich fruit wine type and market,but also could provide theoretical guidance for the actual production process.