以苹果-沙棘汁为原料，运用两水平分式析因设计法(25)筛选关键影响因素，并结合响应面法优化益生菌发酵条件，以期改善苹果-沙棘汁口感，提升饮品营养功能。通过分析料液比、接种量、菌浓度、发酵温度及发酵时间对苹果-沙棘汁中活菌数和可滴定酸含量的影响，确定显著影响因素料液比、发酵温度和发酵时间。在此基础上，运用响应面中心组合试验设计法，以活菌数和感官评分为衡量指标优化最佳发酵工艺。结果表明，最优条件为料液比1∶1(V/V)、接种量6%、菌浓度8.00 lg(CFU/mL)、发酵温度34 ℃、发酵时间24 h，在此条件下，发酵苹果-沙棘汁的活菌数达到8.78 lg(CFU/mL)，感官评分为33.91。研究表明，苹果-沙棘汁可以作为益生菌发酵的良好载体，与发酵前比，发酵显著改善了苹果-沙棘汁的口感。

In order to improve the taste of apple-seabuckthorn juice, and enhance the nutritional function of the beverage, this study used apple-seabuckthorn juice as raw materials, based on two horizontal fraction factorial design method(25) to screen for the significant influencing factors, and then response surface methodology was used to optimize the process conditions for probiotic fermentation of apple-seabuckthorn juice. Through analyzing the impact of material-liquid ratio, inoculation volume, bacterial density, fermentation temperature, and duration on viable bacterial counts and titratable acidity in apple-seabuckthorn juice, the key factors identified were material-liquid ratio, fermentation temperature, and time. On this basis, a central composite design was employed, with viablebacterial counts and sensory score as evaluation indices, to determine the optimal fermentation parameters. The optimal conditions were determined as follows: a material-to-liquid ratio of 1∶1(V/V), 6% inoculation, bacterial concentration of 8.00 lg(CFU/mL), fermentation temperature of 34 ℃, and fermentation time of 24 h. Under these parameters, the probiotic-fermented apple-seabuckthorn juice achieved a viable bacterial count of 8.78 lg(CFU/mL) and a sensory score of 33.91. The study demonstrates that apple-seabuckthorn juice serves as an excellent substrate for probiotic fermentation, and fermentation significantly improved the flavor profile of the juice compared to its unfermented counterpart.

TS275.4

甘肃省农业农村厅科技项目(GNKJ-2024-42)；国家苹果产业技术体系(CARS-27-2025)；庆阳市科技计划项目(QY-STK-2023A-005)；甘肃省农业科学院科研结余资金项目(2024JGS05)。