中国酿造2024,Vol.43Issue(12) :33-37.DOI:10.11882/j.issn.0254-5071.2024.12.006

基于CO2气体含量的固态发酵在线监测系统应用研究

Application of on-line monitoring system for solid-state fermentation based on CO2 gas content

李慧娟 金元浩 李群庆 张宿义 林锋 秦辉 蔡小波 黄孟阳 刘博
中国酿造2024,Vol.43Issue(12) :33-37.DOI:10.11882/j.issn.0254-5071.2024.12.006

基于CO2气体含量的固态发酵在线监测系统应用研究

Application of on-line monitoring system for solid-state fermentation based on CO2 gas content

李慧娟 1金元浩 1李群庆 1张宿义 2林锋 2秦辉 2蔡小波 2黄孟阳 2刘博2
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作者信息

  • 1. 清华大学-富士康纳米科技研究中心,北京 100084;清华大学-泸州老窖智能检测研究中心,北京 100084
  • 2. 泸州老窖股份有限公司,四川 泸州 646000
  • 折叠

摘要

为了在线检测白酒固态发酵窖池内CO2气体含量以及对泸州老窖黄舣生产中心固态发酵过程进行实时监测的可行性和应用广泛性,该研究对比不同入窖糟条件下窖池内CO2气体含量在发酵过程中的变化趋势.结果表明,在发酵时间50 d内,入窖后窖池内的CO2气体含量先经历急速上升阶段,达到约峰值的90%,而后进入持续近10 d的稳定期,最后窖池内CO2气体含量呈现约每天1%下降速率,直至发酵结束.该参量能够反映固态发酵过程中糟醅的发酵状态是否正常,为固态发酵过程的监控提供了可靠的实时在线监测手段.这种监测方法克服了传统取样送检方法对于固态发酵环境造成破坏的缺点,极大的提高了检测效率和便利性.

Abstract

In order to measure CO2 gas content in Baijiu solid state fermentation pit online,the feasibility and wide application of real-time monitoring of solid-state fermentation process in Huangochre production center of Luzhou Laojiao,the variation trend of CO2 gas content in pit was compared during fermentation process under different loading-pit grains conditions.The results showed that within 50 d of fermentation,the CO2 gas content in the pit first experienced a rapid rise stage,reaching about 90%of the peak value,and then entered a stable period lasting nearly 10 d.Finally,the CO2 gas content in the pit showed a decrease rate of about 1%per day until the end of fermentation.This parameter could reflect the normal state of fer-mented grains in solid-state fermentation process and provide a reliable real-time on-line monitoring method for the monitoring of solid-state fermen-tation process.This monitoring method overcame the shortcomings of the traditional sampling and inspection method which caused damage to the solid-state fermentation environment,and greatly improved the detection efficiency and convenience.

关键词

固态发酵/CO2气体含量/发酵状态/实时监测

Key words

solid-state fermentation/CO2 gas content/fermentation state/real-time monitoring

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出版年

2024
中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
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