食品与发酵工业2015，Vol.41Issue(9)：74-78,5.DOI:10.13995/j.cnki.11-1802/ts.201509014
醋醅种子温度对食醋品质的影响
Effect of temperature of vinegar substrate seed on the vinegar quality
摘要
Abstract
This research analyzed the relationship between the middle temperature of 44 different vinegar substrate seed tanks and the contents of total acid and non-volatile acid in the corresponding vaccination fermentation tanks.The result showed that, when middle temperature was less than 44℃ , the non-volatile acid content in the corresponding vaccination fermentation tanks was high, which would be suitable for winter production.When middle temperature was controlled between 45 and 46℃ , the total acid content in the corresponding vaccination fermentation tanks was high, which would be suitable for summer production.The model of Least-squares support vector machine (LS-SVM) and Back-propagation artificial neural network (BP-ANN) were established to evaluate the correlation between temperature changes and the contents of total acid and non-volatile acid.The results showed that BP-ANN model was superior to LS-SVM model in calibration, the value of correlation coefficient R of total acid and non-volatile acid were 0.9763 and 0.9041 respectively in the prediction set.This study showed that the contents of total acid or non-volatile acid could be improved by optimization the vinegar substrate seeds through temperature transducer.关键词
醋醅/温度传感器/固态发酵Key words
vinegar substrate/temperature sensor/solid-state fermentation引用本文复制引用
管彬彬,赵杰文,金鸿娟,林颢..醋醅种子温度对食醋品质的影响[J].食品与发酵工业,2015,41(9):74-78,5.基金项目
江苏省自然科学基金资助项目(BK2012286) （BK2012286）
国家博士后基金特别资助(2013T60509) （2013T60509）
