基于热量平衡模型的大曲发酵升温机理研究

The mechanism of heat transfer during Daqu fermentation based on heat balance modeling

中国白酒产业正面临产业转型升级,包括制曲在内的关键工艺采用基于经验式的直接改造,关键工程学机理的缺乏导致无法进行理性设计。该研究从大曲升温机理角度,对曲房固态发酵热量的产生与流动进行了定量分析,跟踪记录大曲发酵过程参数,简化大曲发酵过程生化反应,构建大曲热量平衡模型。通过模型计算,整个曲房发酵过程产生的热量,经水分蒸发途径散热占比54.22%,墙壁和微弱气体流动散热占比42.00%,由室内空气升温引起的热量变化可以忽略,剩余3.77%为累积热量部分,其与大曲升温呈正相关(R^(2)=0.85)。经验证,大曲温度变化模型的平均误差为5.05%,R^(2)=0.94。基于模型探讨了调控水分参数对大曲温度产生的影响,表明了水分控制对于调控大曲温度的重要性。初步探讨从数学建模的角度为未来大曲生产的调控与优化的可行性,研究结果可为智能曲房的构建提供理论支撑。

Chinese Baijiu industry is undergoing industrial modernization.However,the key processes including Daqu processing are directly modified based on empirical knowledge,and the lack of engineering mechanisms lead to the inability of rational design.Here,this study quantitatively analyzed the heat generation and flow during Daqu solid-state fermentation,tracked and recorded the parameters during Daqu processing,simplified the biochemical reactions of the fermentation process,and built a Daqu heat balance model.Through the model,the heat generated during the whole fermentation process was transferred outside of the system through three ways:Water evaporation(54.22%),conduction of wall and air flow(42.00%),and air temperature rising(<1%).The remaining heat(3.77%)was the cumulative heat,which was positively correlated with the temperature rise of the Daqu(R^(2)=0.85).It was verified that the average error of the model for the temperature change of dacquoise was 5.05%with R^(2)=0.94.Based on the model,the effect of regulating moisture parameters on the temperature of Daqu was explored,which showed the importance of moisture control for regulating the temperature during Daqu preparation.Through the preliminary exploration of the feasibility of regulating and optimizing the future production of Daqu from the perspective of mathematical modeling,the results of the study can provide theoretical support for the construction of modern fermentation process.