封闭式固态发酵体系及其在食醋酿造中的应用研究进展

Research Progress on Closed Solid-State Fermentation System and Its Application in Vinegar Brewing

传统固态食醋的酿造是在开放式固态发酵体系中进行的,开放式固态发酵体系易受环境因素影响而导致风味品质不稳定,并且机械化程度低、劳动生产率低。相较于传统的开放式固态发酵体系,封闭式固态发酵体系不受外界环境因素干扰,实现了机械化、自动化的食醋酿造,有利于稳定产品质量、提高劳动生产率,促进食醋行业的现代化发展。近年来,封闭式固态发酵体系在食醋酿造领域的应用日益广泛,为固态食醋的生产效率带来了明显的提升。本文对常见的封闭式固态发酵体系的结构与特性以及调控措施进行了介绍。同时,还总结了影响封闭式固态发酵体系发酵性能的因素,简要探讨了封闭式固态发酵体系在食醋酿造中的应用并对其自动化和智能化的发展趋势进行了展望,可为未来开发研制新型封闭式固态酿醋体系提供参考。

The brewing of solid vinegar is traditionally carried out in an open solid-state fermentation system,which is susceptible to environmental factors,leading to unstable flavor quality,low degree of mechanization and low labor productivity.Compared with the traditional open solid-state fermentation system,the closed solid-state fermentation system is not disturbed by external environmental factors,and allows mechanized and automated vinegar brewing,which is beneficial for stabilizing product quality,improving labor productivity,and promoting the modernization of the vinegar industry.In recent years,the closed solid-state fermentation system has been widely used in the field of vinegar brewing,which has brought significant improvement to the production efficiency of solid-state fermented vinegar.This article introduces the structure,characteristics,and regulatory measures of common closed solid-state fermentation systems.Besides,the factors affecting the fermentation performance of the closed solid-state fermentation system are summarized,the application of the closed solid-state fermentation system in vinegar brewing is briefly discussed,and an outlook on future trends in the development of an automatic and intelligent closed solid-state fermentation system is given.We hope that this review can provide a reference for the development of a new closed solid-state vinegar system in the future.