食品与发酵工业2024，Vol.50Issue(14)：18-25,8.DOI:10.13995/j.cnki.11-1802/ts.038941
基于热量平衡模型的大曲发酵升温机理研究
The mechanism of heat transfer during Daqu fermentation based on heat balance modeling
摘要
Abstract
Chinese Baijiu industry is undergoing industrial modernization.However,the key processes including Daqu processing are directly modified based on empirical knowledge,and the lack of engineering mechanisms lead to the inability of rational design.Here,this study quantitatively analyzed the heat generation and flow during Daqu solid-state fermentation,tracked and recorded the parameters dur-ing Daqu processing,simplified the biochemical reactions of the fermentation process,and built a Daqu heat balance model.Through the model,the heat generated during the whole fermentation process was transferred outside of the system through three ways:Water evapora-tion(54.22％),conduction of wall and air flow(42.00％),and air temperature rising(＜1％).The remaining heat(3.77％)was the cumulative heat,which was positively correlated with the temperature rise of the Daqu(R2=0.85).It was verified that the average error of the model for the temperature change of dacquoise was 5.05％with R2=0.94.Based on the model,the effect of regulating moisture pa-rameters on the temperature of Daqu was explored,which showed the importance of moisture control for regulating the temperature during Daqu preparation.Through the preliminary exploration of the feasibility of regulating and optimizing the future production of Daqu from the perspective of mathematical modeling,the results of the study can provide theoretical support for the construction of modern fermentation process.关键词
固态发酵/中国白酒/数学建模/发酵热量/大曲温度/热量平衡Key words
solid-state fermentation/Chinese Baijiu/mathematical modeling/fermentation heat/Daqu temperature/heat balance引用本文复制引用
赵玉杰,靳光远,唐群勇,吴建峰,徐岩..基于热量平衡模型的大曲发酵升温机理研究[J].食品与发酵工业,2024,50(14):18-25,8.基金项目
国家自然科学基金项目(22108101) （22108101）
国家重点研发计划(2022YFD2101202) （2022YFD2101202）
中国酒业协会白酒技术创新战略发展委员会课题(202112) （202112）
