智能仿生在食品发酵中的应用及研究进展

食品加工制造从传统手工走向智能化，在食品营养与安全的前提下，进一步提高食品制造效率，提升感官品质。现代智能仿生集仿生传感和机器学习的优势于一体，同时，有单一分析及联合分析等方式，可对目标进行感官定性定量分析，其应用范围和检测阈值大大超过了传统方式可以达到的程度。此外，利用智能仿生对发酵食品的色、香、味、形、发酵过程、分类筛选等方面进行快速定性定量分析，能显著改善发酵食品的质量分级、综合评价的准确性。该文以发酵食品为例，系统阐明了视觉仿生、嗅觉仿生、触觉仿生、味觉仿生等智能仿生传感技术的作用机制及研究现状，同时对未来的研究方向进行了综述，以期为发酵食品的控制、检测和开发等方面提供清晰的理论参考和研究思路。

Application and Research Progress of Intelligent Bionics in Food Fermentation

With the development of science and technology, food processing and manufacturing have become more intelligent. Under the premise of food nutrition and safety, it is necessary to improve food manufacturing efficiency and sensory quality. Modern intelligent bionics integrates the advantages of bionic sensing and machine learning. At the same time, there are methods such as single analysis and joint analysis to perform sensory qualitative and quantitative analysis of the target. Its application range and detection threshold greatly exceed the level that can be achieved by traditional methods. In addition, the use of intelligent bionics can quickly locate and quantitatively analyze fermented foods, including color, aroma, taste, shape, fermentation process, classification and screening, etc. And it can significantly improve the accuracy of fermented food’s quality classification and comprehensive evaluation. This paper takes fermented food as an example. The mechanism and research status of intelligent bionic sensing technologies such as visual bionic, olfactory bionic, tactile bionic and gustatory bionic are systematically expounded. At the same time, the future research direction was summarized, in order to provide a clear theoretical reference and research ideas for the control, detection and development of fermented food.