人工智能在传统发酵食品生产中的应用

The Application of Artificial Intelligence in Traditional Fermented Food Production

摘要: 人工智能技术正逐步应用于传统发酵食品如酱油、醋、酒类等生产领域，推动传统产业向高效化、智能化转型。在生产工艺优化中，人工智能通过机器学习模型如神经网络、随机森林优化菌种筛选与鉴定、微生物数量动态调控及风味品质监测，显著提升菌株筛选准确率和风味分析效率，克服传统色谱法操作繁琐等局限。在发酵工艺自动化方面，智能配料、灭菌及一键式控制系统降低了人力成本，提高了生产稳定性和标准化水平。此外，人工智能技术还通过能源管理优化和余热回收实现节能减排，促进绿色生产。人工智能的深度融合为传统发酵食品产业提供了精准控制、高效生产和可持续发展的新路径。

Abstract: Artificial intelligence technology is gradually being applied to the production of traditional fermented foods such as soy sauce, vinegar, and alcohol, promoting the transformation of traditional industries towards high efficiency and intelligence. In the optimization of production processes, artificial intelligence significantly improves the accuracy of strain screening and flavor analysis efficiency through machine learning models such as neural networks, random forest optimization for strain screening and identification, dynamic regulation of microbial quantity, and monitoring of flavor quality, overcoming the limitations of traditional chromatographic methods such as cumbersome operation. In terms of fermentation process automation, intelligent batching, sterilization, and one click control systems have reduced labor costs, improved production stability, and standardization levels. In addition, artificial intelligence technology also achieves energy conservation and emission reduction through energy management optimization and waste heat recovery, promoting green production. The deep integration of artificial intelligence provides a new path for precise control, efficient production, and sustainable development in the traditional fermented food industry.