Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation
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Wei Cheng
,
Duan Zhou
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.
Funding source: The Science and Technology Program in Fuyang city of Anhui
Award Identifier / Grant number: No. FK2020-81136
Funding source: Province Science and Technology Major Special Program Project of Anhui
Award Identifier / Grant number: No. 201903a06020054
Funding source: The fourth batch of high-level innovation and entrepreneurship leading talent research grant support project in Fuyang city of Anhui
Award Identifier / Grant number: No. FZB [2019]-17-jky2020-w01
Acknowledgments
The authors are grateful to the Province Science and Technology Major Special Program Project of Anhui (Grant No. 201903a06020054), the fourth batch of high-level innovation and entrepreneurship leading talent research grant support project in Fuyang city of Anhui (Grant No. FZB [2019]-17-jky2020-w01), and the Science and Technology Program in Fuyang city of Anhui (Grant No. FK2020-81136) for providing financial assistance to conduct this work.
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Author contributions: Wei Cheng: methodology, investigation and writing – original draft. Xuefeng Chen: writing – review and editing, supervision, project administration and funding acquisition. Fengkui Xiong and Duan Zhou: writing – review and editing. All authors read and approved the final manuscript.
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Research funding: This work was supported by the Province Science and Technology Major Special Program Project of Anhui (Grant No. 201903a06020054), the fourth batch of high-level innovation and entrepreneurship leading talent research grant support project in Fuyang city of Anhui (Grant No. FZB [2019]-17-jky2020-w01), and the Science and Technology Program in Fuyang city of Anhui (Grant No. FK2020-81136).
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Declaration of competing interests: The authors declare that they have no known competing financial interests or personal relationships that could appear to have influenced the work reported in this paper.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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© 2022 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Critical Reviews
- Continuous flow microwave heating and sterilization for liquid food
- Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation
- Articles
- Efficient removal of dextran in sugar juice by immobilized α-dextranase from Chaetomium gracile
- Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems
- CFD simulating of air moisture distribution inside the dryer and investigating its effect on the shrinkage rate of dried apples
Articles in the same Issue
- Frontmatter
- Critical Reviews
- Continuous flow microwave heating and sterilization for liquid food
- Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation
- Articles
- Efficient removal of dextran in sugar juice by immobilized α-dextranase from Chaetomium gracile
- Determination of the best interaction of inulin with different proteins by using interfacial rheology: the relationship with the emulsion activity and stability in emulsion systems
- CFD simulating of air moisture distribution inside the dryer and investigating its effect on the shrinkage rate of dried apples
