白酒启动培养基-大曲产业的智能制造挑战与方向:微生物组和工程学视角

IF 15.1 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Trends in Food Science & Technology Pub Date : 2024-09-16 DOI:10.1016/j.tifs.2024.104724
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引用次数: 0

摘要

背景中国白酒是一种广受欢迎的发酵酒,因其在社交、娱乐和收藏方面的文化作用而备受青睐。大曲发酵过程包括原料准备、大曲块成型和培养,传统的发酵方式是通过经验知识和手工技术进行的,导致产品质量不稳定。目前,大曲产业的智能化改造和提升还处于探索阶段,受制于生物因素影响的微生物组机制不明确和非生物因素制约的工程动力学。范围和方法 本综述总结了影响不同类型大曲质量的发酵特性、微生态、非生物和生物因素,讨论了传感器数据采集、机器学习辅助数据分析、比例积分派生(PID)控制系统和智能设备在大曲智能化应用中的进展和挑战,并提出了生态和工程机制相结合的未来研究方向。主要发现和结论生态和工程因素共同决定了大曲的品质。热量和水分的移动和传导是造成大曲空间异质性的主要因素。原材料和工艺的标准化、微生物群的正交化以及非生物影响机制的模块化构成了大曲智能工程的基础。多模式异构算法配置工具等前景广阔的技术有望推动大曲行业的智能控制。
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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Intelligent manufacturing challenges and directions of the baijiu starter culture-daqu industry: Microbiome and engineering perspectives

Background

Chinese Baijiu, a popular fermented alcoholic beverage cherished for its cultural role in socializing, entertaining, and collecting, heavily relies on Daqu as a pivotal starter culture that defines the flavor profile and quality of Baijiu. The process of Daqu fermentation involves raw material preparation, Daqu block molding, and incubation, traditionally fermentation through empirical knowledge and manual techniques, leading to erratic product quality. The intelligent transformation and enhancement of the Daqu industry are currently exploratory, constrained by unclear microbiome mechanisms influenced by biotic factors and engineering dynamics governed by abiotic factors.

Scope and approach

This review summarizes the fermentation characteristics, microecology, and abiotic and biotic factors affecting the quality of different Daqu types, discusses the progress and challenges of sensor data acquisition, machine learning-assisted data analysis, proportional-integral-derivative (PID) control system, and intelligent equipment in the Daqu intelligence application, and proposes future research directions integrating ecological and engineering mechanisms. It aims to provide novel insights into the application of intelligent technologies for Daqu production in Baijiu industry, and improve the current industrial practices in data tracking, process control, and quality assurance of Daqu intelligent transformation.

Key findings and conclusions

Ecological and engineering factors combine to determine the quality of the Daqu. Heat and moisture movement and conduction are the primary factors contributing to the spatial heterogeneity of Daqu. The standardization of raw materials and processes, orthogonalization of microbiomes, along modularization of the abiotic influence mechanisms form the foundation for intelligent engineering of Daqu. Promising technologies such as multi-modal heterogeneous algorithm configuration tools hold potential for advancing intelligent control within the Daqu industry.

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来源期刊
Trends in Food Science & Technology
Trends in Food Science & Technology 工程技术-食品科技
CiteScore
32.50
自引率
2.60%
发文量
322
审稿时长
37 days
期刊介绍: Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
期刊最新文献
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