Increasing the Acid Yield Rate of Solid-state Vinegar Fermentation Based on Temperature Online Monitoring Technology
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Abstract:
Zhenjiang aromatic vinegar is one of the most famous Chinese traditional vinegar, whose traditional process depends on the subjective experience of workers to determine the time and frequency of stirring culture. It is difficult to make scientific adjustment according to the season changes, resulting in large different of the acid production rate. Especially in summer, the acid production rate is very low. In order to overcome this problem, an intelligent acquisition module based on thermal resistance was build and applied to real-time monitor the temperature of vinegar culture in the fermentation process. The temperature of the heating stage was controlled by continual stirring the vinegar culture without changing traditional process to improve the acid production rate. At the same time, the pH value, total acid content and activity of ethanol dehydrogenase at different stages of fermentation were detected. The results showed that the activity of ethanol dehydrogenase in temperature-adjusted group was higher than that in control group, indicating that suitable fermetnation temperature can enhance the metabolic activity of acetic acid bacteria. And the acid production rate was increased by 1% based on the temperature online monitoring technology. The new method of the stirring culture can eliminate effectively the phenomenon of changes in the acid production rate due to changes in season. This study showed that controlling the temperature of the heating stage was very effective to increase the acid production rate.
