传统固态发酵虚拟仿真实验项目的建设——以山西老陈醋为例  

Construction of Virtual Simulation Experiment of Traditional Solid-state Fermentation:Taking Shanxi Aged Vinegar as an Example

作　　者：王芳[1] 贾万利[1] 王海宾[1] 郭建峰[1] WANG Fang;JIA Wanli;WANG Haibin;GUO Jianfeng(North University of China,Taiyuan,Shanxi 030051,China)

机构地区：[1]中北大学,山西太原030051

出　　处：《农产品加工》2022年第22期93-95,99,共4页Farm Products Processing

基　　金：2022年山西省高等学校教学改革创新项目(J20220647);2021年山西省一流课程虚拟仿真实验课程项目(晋教高[2021]8号)。

摘　　要：“发酵工程”是工科高校生物工程专业的一门核心课程,发酵方式包括深层液态发酵和固态发酵。具有特别风味的酒、醋等传统酿造食品主要运用固态发酵方式。然而在现实中,由于传统固态发酵生产周期长、易受环境污染等因素,难以在线下实验课上实现。以“山西老陈醋”为例,基于虚拟仿真技术构建固态发酵虚拟仿真实验项目,挖掘其中蕴含的中国传统哲学思想,在“发酵工程”实践课程范围拓展进行了探索与实践。Fermentation Engineering is one of the core courses of bioengineering major in engineering universities.Fermentation methods include deep liquid fermentation and solid fermentation.Traditional brewing food such as wine and vinegar with special flavor mainly uses solid-state fermentation.However,in reality,due to the long production cycle of traditional solid-state fermentation,easy to environmental pollution and other factors,it is difficult to achieve in offline experimental courses.In this paper,taking“Shanxi old vinegar”as an example,a virtual simulation experiment project of solid-state fermentation was constructed based on virtual simulation technology,and the traditional Chinese philosophy contained in it was explored,expected to extend the scope of Fermentation Engineering experiment course.

关 键 词：固态发酵 虚拟仿真 老陈醋 发酵工程 

分 类 号：G642[文化科学—高等教育学]