基于响应面法和模糊数学法优化“火焰无核”葡萄果醋发酵工艺

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DOI：10.3969/j.issn.1000-9973.2025.05.020

中图分类号：TS205.5 文献标志码：A 文章编号：1000-9973（2025）05-0144-08

Optimization of Fermentation Process of “Flame Seedless”Grape Fruit Vinegar Based on Response Surface Methodology and Fuzzy Mathematics

CAO Ying1，ZHANG Wen2 ，LIN Jing2 ，LIU Yu1 ，NIAN Qing-yu1，WANG Xin- ⋅xin1 CUI Xiang-long1，ZHANG Zhen-zhen1 * （1.College of Food Science and Pharmacy， Xinjiang Agricultural University， Urumqi ， China；2.Horticultural Crops Research Institute，Xinjiang Academy of Agricultural Science，Urumqi 83oooo，China）

Abstract： In this experiment，with local fresh grape“flame seedless”from Xinjiang as the research object，single factor test is conducted on fermentation temperature，initial pH value and initial alcohol content，response surface optimization test is conducted with fuzzy mathematics sensory score and total acid content as the evaluation indexes，and the optimal combination of parameters in the acetic acid fermentation process of “flame seedless” grape fruit vinegar is determined to be fermentation temperature of 35°C ，initial pH value of 4.6，and initial alcohol content of 7.3% vol. Under these conditions，the sensory score is 87.18 points. After this treatment，the obtained grape fruit vinegar has strong fruit vinegar flavor，presenting clear and transparent light amber hue with a slight dark color，and the aroma is mild.

Key words：“flame seedless"; fruit vinegar; fuzzy mathematics method; response surface

“火焰无核"葡萄果实口感酸甜适中，果肉松脆，果皮易消化，因此深受消费者喜爱[。（剩余9895字）