一种固态发酵罐系统生产食醋的探索  

Exploration of a Solid-State Fermentation Tank System for Vinegar Production

作　　者：田冉 李长江 郭会明 洪厚胜[2,3] TIAN Ran;LI Chang-jiang;GUO Hui-ming;HONG Hou-sheng(School of Chemistry and Molecular Engineering,Nanjing Tech University,Nanjing 211816,China;College of Biotechnology and Pharmaceutical Engineering,Nanjing Tech University,Nanjing 211816,China;Nanjing Highke Bioengineering Equipment Co.,Ltd.,Nanjing 210009,China)

机构地区：[1]南京工业大学化学与分子工程学院,南京211816 [2]南京工业大学生物与制药工程学院,南京211816 [3]南京汇科生物工程设备有限公司,南京210009

出　　处：《中国调味品》2022年第2期84-87,103,共5页China Condiment

基　　金：国家高技术研究发展计划项目(2012AA021201)。

摘　　要：针对中国传统酿醋所采用的固态发酵工艺发酵周期长、劳动强度大、生产效率低等缺点,该研究结合固态食醋酿造工艺,探索开发了一种集食醋固态发酵、熏醅、淋醋于一体的卧式滚筒连续发酵罐系统。文章分别对3 m^(3)和40 m^(3)该型发酵罐系统的食醋发酵过程进行了探索总结,对该反应器发酵食醋中的溶氧、温度、湿度、酒度、酸度和还原糖等重要指标进行了在线实时监测。结果表明:该型发酵罐系统具有发酵周期短、主粮转化率高和产品质量稳定等优点,基本理化指标完全符合国标要求。该研究为实现机械化、自动化规模酿造固态食醋提供了理论依据和现实基础。In view of the disadvantages of solid-state fermentation technology used in traditional Chinese vinegar brewing,such as long fermentation period,high labor intensity and low production efficiency,a continuous horizontal roller fermentation tank system integrating solid-state fermentation of vinegar,fermented grains and vinegar pouring is explored and developed in this study.The vinegar fermentation process with 3 m^(3) and 40 m^(3) this type of fermentation tank system is explored and summarized,and the important indexes such as dissolved oxygen,temperature,humidity,alcohol degree,acidity and reducing sugar in the fermented vinegar in the reactor are monitored online.The results show that the fermentation tank system has the advantages of short fermentation period,high conversion rate of staple grains and stable product quality,and the basic physical and chemical indexes completely meet the requirements of national standard.This study has provided theoretical and practical basis for realizing mechanization and automation of large-scale brewing solid-state vinegar.

关 键 词：机械化 自动控温 自动通风供氧 卧式滚筒 食醋固态发酵 发酵罐系统 

分 类 号：TS264.22[轻工技术与工程—发酵工程]