食醋固态发酵罐关键参数解析与发酵工艺优化

Analysis of Key Parameters and Optimization of Fermentation Process of Vinegar Solid-State Fermentation Tank

采用自动化装备进行食醋发酵生产是食醋行业未来发展的方向之一。采用食醋固态发酵罐设备进行食醋固态发酵,利用共现网络分析发酵条件与核心风味物质的相关性,以满意度函数综合评分(D_(v))为考察指标,优化发酵工艺并建立响应面模型。结果表明,利用食醋固态发酵罐发酵的最佳工艺条件为翻醅周期24 h、接种量5.20%、温度35.00℃。与传统手工生产的食醋相比,该工艺条件生产的食醋的理化指标(除挥发酸外)基本无显著性差异,两者核心风味物质滋味轮基本重合,但香气轮存在较大差异。温度作为主要影响因素,与2,3-丁二酮、乙偶姻、糠醛、苯甲醛、苯乙醇、甘露糖、乳酸、丙酮酸、氨基酸呈正相关,与酯类、乙酸、原料淀粉利用率呈显著负相关。

The application of automation equipment for vinegar fermentation production is one of the future development directions in the vinegar industry.Vinegar solid-state fermentation tank equipment is used for vinegar solid-state fermentation,and the correlation between fermentation conditions and core flavor substances is analyzed using co-occurrence network.With the satisfaction degree function comprehensive score(D_(v))as the evaluation index,the fermentation process is optimized and a response surface model is established.The results show that the optimal process conditions for fermentation by vinegar solid-state fermentation tank are the mash turning cycle of 24 h,the inoculation amount of 5.20%,and the temperature of 35.00℃.Compared with vinegar produced by traditional method,there is no significant difference in the physicochemical indexes(except for volatile acids)of vinegar produced under these process conditions.The taste wheel of core flavor substances of the two basically overlaps,but there is a significant difference in the aroma wheel.As the core factor,temperature is positively correlated with 2,3-butanedione,acetoin,furfural,benzaldehyde,phenethyl alcohol,mannose,lactic acid,pyruvate and amino acid,while negatively correlated with esters,acetic acid and utilization rate of starch raw materials.