CN103468831A - Intelligent monitoring and supplying method for solid state fermentation of vinegar grains during high-temperature period in summer - Google Patents
Intelligent monitoring and supplying method for solid state fermentation of vinegar grains during high-temperature period in summer Download PDFInfo
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- CN103468831A CN103468831A CN201310406245XA CN201310406245A CN103468831A CN 103468831 A CN103468831 A CN 103468831A CN 201310406245X A CN201310406245X A CN 201310406245XA CN 201310406245 A CN201310406245 A CN 201310406245A CN 103468831 A CN103468831 A CN 103468831A
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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
The present invention relates to the vinegar production field; A kind of Summer High-Temperature Times vinegar unstrained spirits solid state fermentation intellectual monitoring and replenishing method specifically.
Background technology
Zhenjiang vinegar is that the international Condiment Market of China typical traditional characteristics food ， wins a high admiration.In the fermenting process of vinegar, the fermentation of vinegar unstrained spirits is the important step in vinegar technique processed, also determined to a great extent the final local flavor of aromatic vinegar finished product, it is characterized in that material in the acetic fermentation process (vinegar unstrained spirits) is solid-state form, the microorganisms such as acetic bacteria during fermentation in the vinegar unstrained spirits are acetic acid and other flavour substancess by alcohol oxidation.The fermentation of vinegar unstrained spirits is the process of a complexity, and along with the carrying out of fermentation, under the effect of microbial population, in the smell of its generation, volatile component constantly changes, and finally forms the exclusive local flavor of this product.
At Summer High-Temperature Times, because ambient temperature and humidity is high, and the synergy of various miscellaneous bacterias, regular appearance high temperature in vinegar unstrained spirits fermenting process, alcohol and oxygen depletion amount are very large.At traditional 24h, turn in process of unstrained spirits, the regular vinegar unstrained spirits temperature that there will be in part sharply rises, the situation that the quick consumption of alcohol and oxygen even exhausts, affect greatly the quality of vinegar unstrained spirits, cause the amount of volatile acid in summer lower, as adopted the frequency of accelerating to turn over unstrained spirits, further accelerate the consumption of alcohol, in vinegar unstrained spirits situation pockety, may cause the situation of burning unstrained spirits.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of Summer High-Temperature Times vinegar unstrained spirits solid state fermentation intellectual monitoring and replenishing method.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of Summer High-Temperature Times vinegar unstrained spirits solid state fermentation intellectual monitoring and replenishing method, comprise the steps:
(1) test of vinegar unstrained spirits seed basis physics and chemistry and biochemical indicator: in the process of inoculation, to the biological activity of vinegar unstrained spirits, vinegar unstrained spirits basal temperature, envrionment temperature, the alcoholic strength of vinegar unstrained spirits, the moisture of vinegar unstrained spirits is tested, for the foundation of next step model provides basis;
(2) the multi-faceted real-time monitoring of vinegar unstrained spirits humiture in fermenting process; Stages according to fermenting process, arrange thermometric humidity device monitoring vinegar unstrained spirits temperature and humidity in the different levels of vinegar unstrained spirits as required, and by the thermometric psychrometric means, monitored data real-time online is transferred in central processing unit, for next step information of system feedback;
(3) oxygen concentration in different humitures zone, alcoholic strength rapid detection in fermenting process: in the different steps of solid state fermentation, before turning over unstrained spirits, oxygen concentration and the alcoholic strength to different humitures zone vinegar unstrained spirits carries out rapid detection respectively, by the alcoholic strength content of density hydrometer method test vinegar unstrained spirits, by the oxygen concentration in quick oxygen monito test vinegar unstrained spirits;
(4) fermentation different steps temperature-oxygen concentration, temperature-alcoholic strength predictive model is set up: in the different steps (inoculate, put forward heat, cross spoon, show-through) of fermentation, pass through the Changing Pattern of monitored basic data, set up respectively the porosity of temperature, humidity, chaff and wheat bran and the relation of oxygen concentration, and the relation of setting up porosity and the alcoholic strength of temperature, humidity, chaff and wheat bran, infer alcoholic strength during the fermentation of each point of vinegar unstrained spirits and the real-time change situation of oxygen concentration, and feedback data to central processing unit, for next step processing;
(5) humiture exceptions area system supply: when system occurs that humiture is abnormal; can open and control make up system by central processing unit; raw material in make up system enter this zone above the humiture exceptions area; by this regional vinegar unstrained spirits situation of humiture on-line monitoring system Real-Time Monitoring; in real time by result feedback in central processing unit; and determine next step measure by central processing unit; occur that as continued humiture is abnormal; can continue to feed back in central processing unit by result; continue supply, until this zone vinegar unstrained spirits normalizing.
In the present invention; described thermometric psychrometric means comprises sensor, protection against corrosion shell and handle; described handle is arranged on the bottom of described protection against corrosion shell; described protection against corrosion shell is not subject to the corrosion of concentrated acid environment for the protection of sensor conductor; the PT100 temperature sensor is positioned at the top of protection against corrosion shell; carry out antiacid caustic corrosion by tetrafluoroethylene (Teflon) and smear and directly contact with the vinegar unstrained spirits afterwards, detect in real time vinegar unstrained spirits temperature.Design corresponding unit protection sensor and wire and do not corroded, and guarantee that sensor can accurately be deep into the level of each required monitoring.
Step 2) and in step 3), the division in humiture zone, vinegar pond, and in the layout of regional Temperature Humidity Sensor.According to microbial activities metabolism in vinegar unstrained spirits fermenting process, with the oxygen consumption feature, with the bottom raw material and with Shang Cu pond, limit exposure level, the vinegar pond is divided into to 6 levels, be respectively top layer middle part (top layer is apart from 15cm annex zone, vinegar unstrained spirits top), limit, top layer section (limit section apart from vinegar pond 10cm with inner compartment, other zone be middle part), (lower floor is apart from 65cm zone, vinegar unstrained spirits top) and next limit section in the middle part of middle part, middle level (middle level is apart from 45cm zone, vinegar unstrained spirits top), middle level Bian Bu, lower floor.Each zone is due to vinegar unstrained spirits microbial activities environment difference, the vinegar unstrained spirits humiture index that it shows with and all different with the relation of oxygen concn and alcoholic strength.By in the vinegar pond, every 2m, marking off a zone, in regional, each level point is respectively arranged a Temperature Humidity Sensor.
Beneficial effect: compared with prior art; the inventive method can realize the method for vinegar unstrained spirits index on-line monitoring, early warning and supply in real time in the vinegar solid ferment process; the foundation of the method is the real-time change situation of vinegar unstrained spirits physical and chemical index in the Real-Time Monitoring solid ferment process both; to infer microorganism fermentation situation in the vinegar unstrained spirits; and take measures according to the monitoring situation; retained again traditional every 24h and turned over unstrained spirits, and made the normal activity of the microorganism in the vinegar unstrained spirits unaffected.Can also prevent at the Summer High-Temperature Times vinegar unstrained spirits microorganism bed material of breeding rapidly and run out, guarantee the quality in vinegar unstrained spirits fermenting process.
The accompanying drawing explanation
Fig. 1 is fermentation vat humiture distributed areas figure in the present invention.
The structural representation that Fig. 2 is thermometric psychrometric means in the present invention.
Embodiment
According to following embodiment and accompanying drawing, the present invention may be better understood.Yet, those skilled in the art will readily understand, the described concrete content of embodiment is only for the present invention is described, and should also can not limit the present invention described in detail in claims.
The present invention is by the test of the basis physics and chemistry of the vinegar unstrained spirits seed to adopting before Vinegar Fermentation and biochemical indicator, and the changing condition of humiture in the Real-Time Monitoring fermenting process, and abnormal area is carried out to supply, and system after on-line synchronous monitoring supply, maintain the vinegar unstrained spirits and normally ferment, embodiment is as follows:
(1) test of vinegar unstrained spirits seed basis physics and chemistry and biochemical indicator: in the process of inoculation, at first obtain the basic physical and chemical index of vinegar unstrained spirits and the data of biochemical indicator, for the situation that next step vinegar unstrained spirits occurred during the fermentation carries out comprehensively judging basic data being provided, at first monitor the ambient temperature and humidity of vinegar unstrained spirits fermentation, vinegar unstrained spirits basal temperature, the alcoholic strength of vinegar unstrained spirits, the moisture of vinegar unstrained spirits, the basic physical and chemical indexs such as the moisture of wheat bran and chaff and porosity, the biological activity of the vinegar unstrained spirits then inoculation adopted is also carried out corresponding test and analysis, adopt the biomass of optical densitometric method and methylene blue staining method test inoculation vinegar unstrained spirits, and then it is separated and is distinguished, determine initial saccharomyces acidifaciens bacterium and the saccharomycetic biomass of acetic acid and biological activity, for post analysis provides basis, then total protein content in the alcohol dehydrogenase activity in test inoculation vinegar unstrained spirits and vinegar unstrained spirits.
(2) the multi-faceted real-time monitoring of vinegar unstrained spirits humiture in fermenting process, stages (i.e. inoculation according to fermenting process, put forward heat, cross spoon, show-through), from top layer Dao Zhong lower floor, constantly expand vinegar unstrained spirits humiture Real-Time Monitoring scope from the middle part to the surrounding, as shown in Figure 1: from top layer middle part (top layer is apart from 15cm annex zone, vinegar unstrained spirits top) to limit, top layer section (limit section apart from vinegar pond 10cm with inner compartment, other zone is middle part), diffuse to again middle part, middle level (middle level is apart from 45cm zone, vinegar unstrained spirits top) and limit section, arrive again lower floor middle part (lower floor is apart from 65cm zone, vinegar unstrained spirits top) and limit section, layout thermometric humidity device monitoring vinegar unstrained spirits temperature and humidity at all levels at the vinegar unstrained spirits.In the process of temperature-humidity monitoring, and make the thermometric psychrometric means can accurately be deep into the level of each required monitoring, and monitored data real-time online is transferred in central processing unit, for central processing unit, feed back next step information.The structure of thermometric psychrometric means wherein: as shown in Figure 2: comprise sensor 1, protection against corrosion shell 2 and handle 3; described handle 3 is arranged on the bottom of described protection against corrosion shell 2; described protection against corrosion shell 2 is not subject to the corrosion of concentrated acid environment for the protection of sensor 1 wire; PT100 sensor 1 is located at protection against corrosion shell 2 inside and is positioned at the top of protection against corrosion shell 2; carry out antiacid caustic corrosion by tetrafluoroethylene (Teflon) and smear and directly contact with the vinegar unstrained spirits afterwards, detect in real time vinegar unstrained spirits temperature.Design corresponding unit protection sensor and wire and do not corroded, and guarantee that sensor can accurately be deep into the level of each required monitoring.By in the vinegar pond, every 2m, marking off a zone, in regional, each level point is respectively arranged a thermometric psychrometric means.
(3) oxygen concentration in different humitures zone, alcoholic strength rapid detection in fermenting process: at the four-stage of solid state fermentation, before turning over unstrained spirits, oxygen concentration and the alcoholic strength to different humitures zone vinegar unstrained spirits carries out rapid detection respectively, alcoholic strength content by density hydrometer method test vinegar unstrained spirits, take a certain amount of vinegar unstrained spirits, cross wherein residue of elimination, adopt the alcoholic strength of pycnometric method test vinegar unstrained spirits in different steps, by the oxygen concentration of each position in quick oxygen monito test vinegar unstrained spirits, microbial consumption oxygen situation in monitoring vinegar unstrained spirits; The same step of division (2) in the different humitures zone in step (3).
(4) fermentation different steps temperature-oxygen concentration, temperature-alcoholic strength predictive model is set up: in (the inoculation of four same stages of fermentation, put forward heat, cross spoon, show-through), pass through the Changing Pattern of monitored basic data, set up respectively temperature, humidity, the porosity of chaff and wheat bran and the relation of oxygen concentration, test in the fermentation starting stage chaff and the wheat bran porosity that adds fermenting process, in each stage of fermentation, detect in real time the vinegar unstrained spirits humiture situation of regional by sensor, detect this regional oxygen concn situation by portable oxygen concentration determination instrument, then set up porosity, temperature, the multivariate regression model of humidity and oxygen concentration, by multiple batches of experiment accumulation and correction, can be during the fermentation, Real-Time Monitoring regional oxygen concentration, equally, set up the relation of porosity and the alcoholic strength of temperature, humidity, chaff and wheat bran, the real-time change situation of each point of prediction vinegar unstrained spirits alcoholic strength during the fermentation, and feedback data to central processing unit, for next step processing,
(5) humiture exceptions area system supply: when system occurs that humiture is abnormal, can open and control make up system by central processing unit, raw material in make up system enter this zone above the humiture exceptions area, according to the humiture abnormal conditions, and oxygen concentration and the alcoholic strength content inferred, feel the amount of system supply raw material, and by this regional vinegar unstrained spirits situation of humiture on-line monitoring system Real-Time Monitoring, in real time by result feedback in central system, quantity not sufficient as supply, central processing unit is opened make up system again, carry out again supply, until this zone vinegar unstrained spirits normalizing.
Claims (4)
1. a Summer High-Temperature Times vinegar unstrained spirits solid state fermentation intellectual monitoring and replenishing method, is characterized in that, comprises the steps:
(1) test of vinegar unstrained spirits seed basis physics and chemistry and biochemical indicator: in the process of inoculation, to the biological activity of vinegar unstrained spirits, vinegar unstrained spirits basal temperature, envrionment temperature, the alcoholic strength of vinegar unstrained spirits, the moisture of vinegar unstrained spirits is tested, for the foundation of next step model provides basis;
(2) the multi-faceted real-time monitoring of vinegar unstrained spirits humiture in fermenting process; Stages according to fermenting process, arrange thermometric humidity device monitoring vinegar unstrained spirits temperature and humidity in the different levels of vinegar unstrained spirits as required, and by the thermometric psychrometric means, monitored data real-time online is transferred in central processing unit, for next step information of system feedback;
(3) oxygen concentration in different humitures zone, alcoholic strength rapid detection in fermenting process: in the different steps of solid state fermentation, before turning over unstrained spirits, oxygen concentration and the alcoholic strength to different humitures zone vinegar unstrained spirits carries out rapid detection respectively, by the alcoholic strength content of density hydrometer method test vinegar unstrained spirits, by the oxygen concentration in quick oxygen monito test vinegar unstrained spirits;
(4) fermentation different steps temperature-oxygen concentration, temperature-alcoholic strength predictive model is set up: in the different steps of fermentation, pass through the Changing Pattern of monitored basic data, set up respectively the porosity of temperature, humidity, chaff and wheat bran and the relation of oxygen concentration, and the relation of setting up porosity and the alcoholic strength of temperature, humidity, chaff and wheat bran, detect alcoholic strength during the fermentation of each point of vinegar unstrained spirits and the real-time change situation of oxygen concentration, and feedback data to central processing unit, for next step processing;
(5) humiture exceptions area system supply: when system occurs that humiture is abnormal; can open and control make up system by central processing unit; raw material in make up system enter this zone above the humiture exceptions area; by this regional vinegar unstrained spirits situation of humiture on-line monitoring system Real-Time Monitoring; in real time by result feedback in central processing unit; and determine next step measure by central processing unit; occur that as continued humiture is abnormal; can continue to feed back in central processing unit by result; continue supply, until this zone vinegar unstrained spirits normalizing.
2. Summer High-Temperature Times vinegar unstrained spirits solid state fermentation intellectual monitoring according to claim 1 and replenishing method, it is characterized in that, step 2) and in step 3), the division in humiture zone, vinegar pond, and in the layout of regional Temperature Humidity Sensor: according to microbial activities metabolism in vinegar unstrained spirits fermenting process, with the oxygen consumption feature, with the bottom raw material and with Shang Cu pond, limit exposure level, the vinegar pond is divided into to 6 levels, is respectively top layer middle part, middle part, Bian Bu, middle level, top layer, middle level Bian Bu, lower floor middle part and next limit section; Each zone is due to vinegar unstrained spirits microbial activities environment difference, the vinegar unstrained spirits humiture index that it shows with and all different with the relation of oxygen concn and alcoholic strength; In each humiture zone, every 2m, arrange a Temperature Humidity Sensor.
3. Summer High-Temperature Times vinegar unstrained spirits solid state fermentation intellectual monitoring according to claim 1 and 2 and replenishing method, it is characterized in that, described thermometric psychrometric means comprises sensor, protection against corrosion shell and handle, described handle is arranged on the bottom of described protection against corrosion shell, and described temperature sensor is located at the protection against corrosion enclosure and is positioned at the top of protection against corrosion shell.
4. Summer High-Temperature Times vinegar unstrained spirits solid state fermentation intellectual monitoring according to claim 1 and replenishing method, is characterized in that, in step 4), the different steps of fermentation refers to inoculation step, carries the hot stage, spends the spoon stage, the show-through stage.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109781299A (en) * | 2018-12-21 | 2019-05-21 | 北京航天易联科技发展有限公司 | A kind of white wine pit optical fiber temperature humidity detection topological system and method |
| CN114617278A (en) * | 2022-03-21 | 2022-06-14 | 黑龙江天予肽禾生物科技有限公司 | Intelligent processing system of straw fermentation animal feed |
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| CN102816681A (en) * | 2012-09-05 | 2012-12-12 | 江苏恒顺醋业股份有限公司 | Digital monitoring and intelligent culture overturning method in edible vinegar solid-state fermentation process |
Non-Patent Citations (2)
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| 沈志远: ""自动化液态深层发酵酿造米醋新技术"", 《中国调味品》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109781299A (en) * | 2018-12-21 | 2019-05-21 | 北京航天易联科技发展有限公司 | A kind of white wine pit optical fiber temperature humidity detection topological system and method |
| CN114617278A (en) * | 2022-03-21 | 2022-06-14 | 黑龙江天予肽禾生物科技有限公司 | Intelligent processing system of straw fermentation animal feed |
| CN114617278B (en) * | 2022-03-21 | 2024-01-30 | 湖南良平农牧发展有限公司 | Intelligent processing system of straw fermentation animal feed |
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Application publication date: 20131225 |