镇江香醋固态发酵过程中温度的监控与分析  

Monitoring and Analysis Temperature in Four Seasons Solid-state Fermentation of Aromatic Vinegar of Zhenjiang Based on the Intelligent Temperature System

作　　者：朱瑶迪[1] 邹小波[1] 徐艺伟 林颢[1] 石吉勇[1] 赵杰文[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212000

出　　处：《中国食品学报》2016年第2期124-129,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(60901079);全国优秀博士基金项目(200968);国家科技支撑项目(2015BAD17B04);江苏省研究生创新项目(KYLX_1070)

摘　　要：四季环境温度差异较大,镇江香醋固态发酵过程仅按同样操作翻醅,不太合理。本研究使用自制的智能温控系统,实时监控四季醋醅发酵温度的变化,比较不同季节、批次间温度的差异,为制定不同季节操作标准,提供科学依据。提热期,春夏季节醋醅温度持续上升,出现50℃高温,随后自降,可分离出醋酸菌,且杂菌基本被消灭;秋冬醋醅温度变化差异较大,最高温约为45℃;过杓期,春秋温度37~46℃,受环境温度影响,夏季维持在42~48℃,冬季为36~45℃;露底,不同层的温度均有显著差别,翻醅前从上到下温度依次降低,翻后出现相反状况。使用该温度系统有利于监控食醋不同发酵阶段温度的变化,可作为不同季节发酵操作的参考指标,为优化发酵条件,提高发酵质量奠定基础。The problem of the same operation in the solid-state fermentation process in the different seasons was raised. Temperature intelligent measurement system was used for real-time monitoring the solid-state fermentation process substrate of vinegar all the day in all year in this study. In the first stage, the temperature continue increasing, the highest temperature of 50 ℃ could be achieved, and then the temperature gradually reduced in the spring and autumn.Acetic bacteria could be obtained in the temperature of 50 ℃ in the microorganism analysis and the other infectious microbes died. In second stage, the temperature keep from 37 to 46 ℃ could be obtained in the spring and autumn, but the temperature had great changes in the summer and winter. In third stage, the temperature gradually reduced from top to bottom at all seasons. The temperature measurement system will be useful to monitor the biological activity of substrate of vinegar, and maintain the quality of vinegars.

关 键 词：固态发酵 醋醅 温度 实时监测 

分 类 号：TS264.22[轻工技术与工程—发酵工程]