食品科学2024，Vol.45Issue(10)：310-319,10.DOI:10.7506/spkx1002-6630-20230529-270
封闭式固态发酵体系及其在食醋酿造中的应用研究进展
Research Progress on Closed Solid-State Fermentation System and Its Application in Vinegar Brewing
摘要
Abstract
The brewing of solid vinegar is traditionally carried out in an open solid-state fermentation system,which is susceptible to environmental factors,leading to unstable flavor quality,low degree of mechanization and low labor productivity.Compared with the traditional open solid-state fermentation system,the closed solid-state fermentation system is not disturbed by external environmental factors,and allows mechanized and automated vinegar brewing,which is beneficial for stabilizing product quality,improving labor productivity,and promoting the modernization of the vinegar industry.In recent years,the closed solid-state fermentation system has been widely used in the field of vinegar brewing,which has brought significant improvement to the production efficiency of solid-state fermented vinegar.This article introduces the structure,characteristics,and regulatory measures of common closed solid-state fermentation systems.Besides,the factors affecting the fermentation performance of the closed solid-state fermentation system are summarized,the application of the closed solid-state fermentation system in vinegar brewing is briefly discussed,and an outlook on future trends in the development of an automatic and intelligent closed solid-state fermentation system is given.We hope that this review can provide a reference for the development of a new closed solid-state vinegar system in the future.关键词
封闭式固态发酵体系/发酵性能/影响因素/优化调控/食醋酿造Key words
closed solid-state fermentation system/fermentation properties/influential factors/optimized regulation/vinegar brewing分类
轻工纺织引用本文复制引用
程思远,余永建,唐瑞骏,刘稼鑫,叶晓婷..封闭式固态发酵体系及其在食醋酿造中的应用研究进展[J].食品科学,2024,45(10):310-319,10.基金项目
国家自然科学基金面上项目(32372293 （）
32072202) （）
