Research On Parameter Detection And Analysis Method Of Zhenjiang Vinegar Solid State Fermentation Process

Zhenjiang aromatic vinegar is rich in nutrition and unique taste,which has been recognized by consumers.However,the fermentation process is very complicated and the quality of solid-state fermentation has a significant impact on the quality of finished aromatic vinegar.Reasonable analysis of the changes in key parameters of the fermentation process,and timely adjustment of the fermentation process according to the changes of parameters,so that the microorganisms in the vinegar mash have a suitable growth environment,so as to avoid the occurrence of vinegar mash compaction and even bad mash.This project monitors the entire fermentation process by obtaining near-infrared spectroscopy,temperature and other data,and establishes a corresponding model to provide technical means and scientific basis for guiding the operation of fermenting.The specific research content is as follows:(1)For the problems of complex detection of physicochemical content of vinegar and lagging behind the production process,a rapid non-destructive detection method based on near-infrared spectroscopy is proposed.This method uses physicochemical experiments to detect the key parameters of different fermentation tanks in three cycles,and analyzes the changing laws of the parameters.Then the rapid prediction models of p H value,total acid and non-volatile acid content were established by combining nearinfrared spectroscopy technology with partial least squares algorithm.The results confirm that the near-infrared spectroscopy technology can realize the online monitoring of the main parameters of the solid-state fermentation process.(2)For the problems of unclear division of vinegar mash fermentation stages and excessive reliance on manual experience,a feature pyramid-based convolutional neural network analysis model based on high-dimensional near-infrared spectroscopy data was established and utilized to realize the prediction of vinegar mash fermentation stage in this work.At the same time,the multi-point online temperature monitoring of different fermentation stages during the solid-state layered fermentation is carried out to record the temperature changes,and then the temperature change law of the vinegar in different fermentation stages was analyzed and understood according to the divided fermentation stages,which effectively improves the quality of vinegar fermentation and provides a theoretical basis for guiding the operation of fermented glutinous turning-over.(3)For the problems of single-point sampling and lagging behind production in parameter detection in the solid-state layered fermentation process,a set of real-time remote monitoring mobile monitoring platform based on the Internet of Things,cloud platform and programmable logic controller was developed in this work.First,the spectra and temperature data are collected through near-infrared spectrometer and sensor technology.Then the collected data is transmitted to the cloud through the socket technology of 4G network.The field staff can obtain the cloud data through the mobile client,which provides a powerful information support for on-site production.In this study,combined with near-infrared spectroscopy analysis technology,an analytical model for predicting the key parameters of the solid-state fermentation process of Zhenjiang aromatic vinegar and identifying the fermentation stage was established,which provides key parameter analysis and theoretical basis for the precise adjustment of the fermentation process,and is beneficial to further promote the informatization,intelligence,and automated production of Zhenjiang aromatic vinegar.