中高温大曲多层曲坯立体培菌发酵过程的温度演变趋势探讨

Discussion on the Change of Temperature During Three-dimensional Microbial Cultivation and Fermentation in Multi-layer Koji Bricks at Medium-high Temperature

在解析中高温大曲培菌发酵原理基础上,提出了多层曲坯立体培菌发酵工艺,并对培菌发酵前10天的温度演变趋势进行了探讨,培菌发酵过程温度演变规律表现为:无论是发酵房温度还是曲坯温度,均呈现上层高于中层高于下层;各批次各层次对应温度均呈现曲坯温度高于空气温度;各批次对应各层次空气温度受发酵房起始温度影响较大,有一定的正相关性;各批次对应各层次曲坯温度受发酵房起始温度影响较小,基本保持一致性。

In this paper, based on the analysis of the fermentation principle of the medium-high temperature koji making, a fermentation technology of microbial cultivation in multi-layer koji bricks was put forward, and the temperature change during the first ten days was discussed. The results were： the temperature was higher in upper layer than in the middle and under layers in both koji bricks and fermentation room; the temperature in koji bricks of each batch and layer was higher than the corresponding air temperature; the initial temperature of fermentation room had a great influence on the air temperature of corresponding batches and layers, and positively correlated with the air temperature; the initial temperature of fermentation room had little influence on the koji brick temperature of corresponding batches and layers, and was basically consistent with the koji brick temperature.