固态醋酿造影响因素及其发酵反应器的开发  

Influencing Factors of Solid-State Vinegar Brewing and Development of Its Fermentation Reactors

作　　者：孙浩 郭蕾 郭会明 洪厚胜[2,3] SUN Hao;GUO Lei;GUO Hui-ming;HONG Hou-sheng(College 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10期98-102,共5页China Condiment

基　　金：国家高技术研究发展计划项目(2012AA021201)。

摘　　要：固态发酵法生产食醋有着悠久的历史,相较于液态发酵食醋,固态发酵食醋香醇浓郁、口感酸而不涩,这主要归因于其原料种类多样、营养成分丰富、各类有益菌及分泌酶系共存。然而,固态发酵法生产食醋一直存在着工艺步骤多、生产周期长、人力成本高、发酵条件难控制等缺点,人们对固态发酵制醋工艺优化、设备机械化和自动化的研究还在不断继续。文章阐述了固态发酵制醋工艺及其关键影响因素并介绍了相关领域的特色操作设备和发酵反应器,希望能对固态发酵制醋工艺的优化和新型固态酿醋发酵反应器的研发提供相关依据。The production of vinegar by solid-state fermentation method has a long history.Compared with liquid-state fermented vinegar,solid-state fermented vinegar tastes mellow,rich,sour but not astringent,which is mainly due to its diverse raw materials,rich nutrients,coexistence of various beneficial bacteria and secretases.However,there have been many shortcomings in the production of vinegar by solid-state fermentation method,such as many process steps,long production period,high labor cost and being difficult to control fermentation conditions.People continue to study the optimization of solid-state fermented vinegar production process,equipment mechanization and automation.In this paper,the solid-state fermented vinegar production process and its key influencing factors are elaborated,and characteristic operating equipment and fermentation reactors in related fields are introduced.It is hoped to provide relevant basis for the optimization of solid-state fermented vinegar production and the research and development of new solid-state vinegar fermentation reactors.

关 键 词：食醋 固态发酵工艺 影响因素 专业设备 发酵反应器 

分 类 号：TS264.22[轻工技术与工程—发酵工程]