Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-11-28 DOI:10.1515/ijfe-2022-0200

Wei Cheng, Xuefeng Chen, Duandi Zhou, Feng-kui Xiong

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引用次数: 3

Abstract

Abstract Baijiu, the national liquor of China, is produced using traditional solid-state fermentation (SSF). SSF automation during compound flavor baijiu (CFB) production can considerably reduce labor intensity and required manpower, improve the working environment, decrease costs, and increase efficiency. The approaches for SSF automation in CFB production can provide a reference for the automation of SSF in other industries. Therefore, this review compares the traditional and automated processes for jiuqu starter production, SSF, and solid-state distillation during baijiu brewing. Furthermore, specific applications of automation technology and equipment are summarized for each process. The problems and challenges associated with the automation of the process are then detailed and future development directions are proposed. Thus, this review provides an overall introduction to and insight into the developments and challenges in the automation of the CFB brewing process, helping to promote automation in the brewing of other baijiu flavor classes and SSF products.

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固态发酵复合风味白酒自动化生产的应用与展望

摘要白酒是我国的国酒，采用传统的固态发酵法生产。浓香型白酒生产中的SSF自动化可以显著降低劳动强度和所需人力，改善工作环境，降低成本，提高效率。循环流化床生产中SSF自动化的方法可为其他行业的SSF自动化提供参考。因此，本文对白酒酿造过程中的传统和自动化酒曲生产、固态发酵和固态蒸馏工艺进行了比较。此外，还总结了每种工艺的自动化技术和设备的具体应用。然后详细介绍了与流程自动化相关的问题和挑战，并提出了未来的发展方向。因此，这篇综述全面介绍并深入了解了CFB酿造过程自动化的发展和挑战，有助于促进其他白酒风味类别和SSF产品酿造的自动化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.