響應(yīng)面法結(jié)合主成分分析優(yōu)化蘋果醋制作工藝

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中圖分類號(hào)：TS275.4 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0159-06

DOI：10.3969/j.issn.1000-9973.2025.07.023

Optimization of Apple Vinegar Production Process by Response Surface Method Combined with Principal Component Analysis

LIAN Wen-qi1，F(xiàn)ENG Ya-rong2 （1.School of Food and Environment， Jinzhong College of Information，Jinzhong O308oo，China; 2. Department of Biological Science and Technology，Jinzhong University， Jinzhong O30619，China）

Abstract： In order to optimize the production process of apple vinegar and obtain apple vinegar product with better taste and nutritional value，fresh apples are used as the raw materials to produce apple vinegar through alcohol fermentation and acetic acid fermentation. Response surface method combined with principal component analysis is used to optimize the fermentation processof apple vinegar. The effects of addition methods of two diffrent bacterial strains，fermentation temperature （30，32，34，36， 38°C ）and fermentation time （8，9，10，11，12d） on the physicochemical indexes（pH value，total flavonoid content， total polyphenol content and total acid content）and sensory score of apple vinegar during fermentation are evaluated by response surface method， so as to optimize the production process of apple vinegar. The results show that the optimal fermentation process of apple vinegar is as folows： the mixture of strains A and B is added in equal proportions，the acetic acid fermentation time is 10d ，and the acetic acid fermentation temperature is 34°C .Under these conditions，the pH value of apple vinegar is 4. O1，the total acid content is （4.59±0.02 ） g/100mL ，the total polyphenol content is （0，24±0.06）mg/mL ，and the total flavonoid content is （0，21±0，07 ） mg/mL . Meanwhile，the equation obtained by fitting with addition methods of bacterial strains，acetic acid fermentation time and acetic acid fermentation temperature as the factors is Y=37.511+41. 751A+15 .992B+32.531C-2.185AB -6.182AC+0.182BC-19.421A2-12.593B2- 18.423C2 . This equation can predict the experimental results well and has certain guiding significance for the optimization of apple vinegar fermentation process.

Key Words： apple vinegar; response surface method; principal component analysis; optimization of production process

據(jù)統(tǒng)計(jì)，我國的蘋果種植面積和產(chǎn)量占世界總產(chǎn)量的 45% 以上。（剩余9124字）