李岩,王爱霞,李晓伟,郑宇,夏梦雷,佟立涛,王凤忠

• 1:中国农业科学院农产品加工研究所
• 2:天津市微生物代谢与发酵过程控制技术工程中心
• 3:天津科技大学生物工程学院

摘要(Abstract)：

采用自动化装备进行食醋发酵生产是食醋行业未来发展的方向之一。采用食醋固态发酵罐设备进行食醋固态发酵，利用共现网络分析发酵条件与核心风味物质的相关性，以满意度函数综合评分(D_v)为考察指标，优化发酵工艺并建立响应面模型。结果表明，利用食醋固态发酵罐发酵的最佳工艺条件为翻醅周期24 h、接种量5.20%、温度35.00℃。与传统手工生产的食醋相比，该工艺条件生产的食醋的理化指标(除挥发酸外)基本无显著性差异，两者核心风味物质滋味轮基本重合，但香气轮存在较大差异。温度作为主要影响因素，与2,3-丁二酮、乙偶姻、糠醛、苯甲醛、苯乙醇、甘露糖、乳酸、丙酮酸、氨基酸呈正相关，与酯类、乙酸、原料淀粉利用率呈显著负相关。

关键词(KeyWords)： 固态发酵罐;共现网络;满意度函数;风味物质

Abstract:

Keywords:

基金项目(Foundation): “十四五”国家重点研发计划(2021YFD1600101)

作者(Author): 李岩,王爱霞,李晓伟,郑宇,夏梦雷,佟立涛,王凤忠

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