Analysis of Key Parameters and Optimization of Fermentation Process of Vinegar Solid-State Fermentation Tank
The application of automation equipment for vinegar fermentation production is one of the future development directions in the vinegar industry.Vinegar solid-state fermentation tank equipment is used for vinegar solid-state fermentation,and the correlation between fermentation conditions and core flavor substances is analyzed using co-occurrence network.With the satisfaction degree function comprehensive score(Dv)as the evaluation index,the fermentation process is optimized and a response surface model is established.The results show that the optimal process conditions for fermentation by vinegar solid-state fermentation tank are the mash turning cycle of 24 h,the inoculation amount of 5.20％,and the temperature of 35.00 ℃.Compared with vinegar produced by traditional method,there is no significant difference in the physicochemical indexes(except for volatile acids)of vinegar produced under these process conditions.The taste wheel of core flavor substances of the two basically overlaps,but there is a significant difference in the aroma wheel.As the core factor,temperature is positively correlated with 2,3-butanedione,acetoin,furfural,benzaldehyde,phenethyl alcohol,mannose,lactic acid,pyruvate and amino acid,while negatively correlated with esters,acetic acid and utilization rate of starch raw materials.
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