Food and Fermentation Industries >

2023 , Vol. 49 >Issue 3: 68 - 74

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031605

Physical and chemical indicators in vinegar production with uncooked materials in a horizontal drum solid-state vinegar fermentation reactor

  • SUN Hao ,
  • GUO Lei ,
  • SONG Laisheng ,
  • HONG Housheng ,
  • GUO Huiming
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  • 1(College of Chemistry and Molecular Engineering, Nanjing Tech University, Nanjing 211816, China)
    2(College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China)
    3(Nanjing Highke Bioengineering Equipment Co.Ltd., Nanjing 210009, China)

Received date: 2022-03-18

  Revised date: 2022-04-14

  Online published: 2023-03-03

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Abstract

In order to explore the dynamic changes of main components during vinegar fermentation in a bioreactor, the newly developed 18 m3 horizontal drum solid-state vinegar fermentation reactor and traditional fermentation tank were comparatively analyzed for the changes of physicochemical indexes during vinegar production with uncooked materials. The result showed that vinegar production with uncooked materials using the reactor increased the total acid content, with the total acid mass concentration increasing from 59.8 and 61.8 g/L to 67.4 and 68.2 g/L at the end of fermentation. The rate of ethanol conversion was accelerated and the acetic acid fermentation cycle was reduced from 28 and 30 d to 20 and 22 d. The starch utilization was improved, and the reducing sugar mass concentrations increased from 28.6 and 28.9 g/L to 33.6 and 35.8 g/L. The volume fraction of oxygen was maintained from 4%-7% to 11%-15%, indicating that there was more oxygen in the reactor, which was conducive to a faster rate of fermentation and acid production. The reactor was able to control the temperature of vinegar fermented grains at 36-39 ℃, which was lower than that of fermentation tank and more conducive to the growth of acetic acid bacteria. At the end of fermentation, the amino acid content in vinegar solution was essentially the same, with no significant reduction. The yields increased from 11.08 and 11.42 to 13.01 and 13.34. The results showed that the horizontal drum solid-state vinegar fermentation reactor was more efficient than the traditional fermentation tank in producing vinegar with uncooked materials and had the prospect of industrial application.

Key words： vinegar production with uncooked materials; solid-state fermentation; horizontal drum fermentation reactor; professional equipment; physical and chemical indicators

Cite this article

SUN Hao , GUO Lei , SONG Laisheng , HONG Housheng , GUO Huiming . Physical and chemical indicators in vinegar production with uncooked materials in a horizontal drum solid-state vinegar fermentation reactor[J]. Food and Fermentation Industries, 2023 , 49(3) : 68 -74 . DOI: 10.13995/j.cnki.11-1802/ts.031605

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