摘要
镇江香醋传统翻醅工艺依赖工人的主观经验来确定翻醅时机和频率,难以根据季节的交替变化进行科学调整,直接导致不同季节醋醅的产酸率有很大差异,尤其是在夏季,醋醅产酸率偏低。本研究利用温度在线监测技术实时跟踪监测发酵过程中醋醅的温度,以温度为依据客观地确定翻醅时间和频率去控制提热阶段的温度,使其最高至45-46℃,以期能改善夏季产酸率低的问题。同时跟踪检测乙醇脱氢酶活性、pH值、总酸含量以及卤水酸度等理化指标,用于研究基于温度在线监测技术的翻醅新方式对醋醅发酵过程的影响。结果表明:与传统的翻醅相比,基于温度在线监测技术的翻醅新方式不仅将醋醅产酸率提高约1%,而且将醋酸菌的代谢活性提高了10%,新的翻醅方式有效的消除了醋醅产酸率随季节波动的现象。
Zhenjiang aromatic vinegar is one of the most famous Chinese traditional vinegar, whose traditional process depends on the subjective experience of workers to determine the time and frequency of stirring culture. It is difficult to make scientific adjustment according to the season changes, resulting in large different of the acid production rate. Especially in summer, the acid production rate is very low. In order to overcome this problem, an intelligent acquisition module based on thermal resistance was build and applied to real-time monitor the temperature of vinegar culture in the fermentation process. The temperature of the heating stage was controlled by continual stirring the vinegar culture without changing traditional process to improve the acid production rate. At the same time, the pH value, total acid content and activity of ethanol dehydrogenase at different stages of fermentation were detected. The results showed that the activity of ethanol dehydrogenase in temperature-adjusted group was higher than that in control group, indicating that suitable fermetnation temperature can enhance the metabolic activity of acetic acid bacteria. And the acid production rate was increased by 1% based on the temperature online monitoring technology. The new method of the stirring culture can eliminate effectively the phenomenon of changes in the acid production rate due to changes in season. This study showed that controlling the temperature of the heating stage was very effective to increase the acid production rate.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第8期1926-1930,1942,共6页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(60901079)
全国优秀博士基金资助项目(200968)
江苏省农业自主创新计划资助项目(CX(11)2028)
江苏大学拔尖人才启动基金资助项目
关键词
固态发酵
产酸率
温度控制
solid-sate fermentation
acid yielded rate
controlled temperature
