Intelligent monitoring and supplying method for solid state fermentation of vinegar grains during high-temperature period in summer

Abstract

The invention discloses an intelligent monitoring and supplying method for solid state fermentation of vinegar grains during a high-temperature period in summer. The method aims at online monitoring, early warning and real-time supplying of vinegar grains indexes in a vinegar solid state fermentation process. According to the method, basic physicochemical and biochemical indexes of the vinegar grains adopted before vinegar fermentation are tested, the change of temperature and humidity in the fermentation process is monitored in real time, and an abnormal region is supplemented, so that quick breeding of microorganisms of vinegar grains during the high-temperature period in summer and sufficient consumption of bottom materials can be prevented and the quality of the vinegar grains fermentation process is guaranteed.

Description

technical field [0001] The invention relates to the field of vinegar production; in particular, it relates to an intelligent monitoring and supply method for solid-state fermentation of vinegar fermented grains during the high temperature period in summer. Background technique [0002] Zhenjiang balsamic vinegar is a typical traditional specialty food in my country and enjoys a good reputation in the international condiment market. In the fermentation process of vinegar, the fermentation of vinegar grains is an important link in the vinegar production process, and it also largely determines the final flavor of the finished product of balsamic vinegar. , Microbes such as acetic acid bacteria in the vinegar grains oxidize alcohol into acetic acid and other flavor substances during fermentation. Fermentation of vinegar fermented grains is a complex process. As the fermentation progresses, under the action of microbial populations, the volatile components in the odor produc...

AI Technical Summary

Problems solved by technology

In the traditional 24-hour turning process, the temperature of the vinegar grains often rises sharply locally, and the alcohol and oxygen are quickly consumed or even exhausted, which greatly affects the quality of the vinegar grains, resulting in a lower amount of volatile acids in summer If the frequency of turning the fermented grains is accelerated, the consumption of alcohol will be further accelerated. In the case of uneven distribution of the fermented grains of vinegar, it may cause burning of the fermented grains

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