摘要
为改善生产工艺,提高老陈醋品质,该研究以醋醅为研究对象,分别考察了传统、机械醋酸发酵过程中酒精度、总酸、乙偶姻、川芎嗪的变化及传统、机械熏醅方式对乙偶姻和川芎嗪含量的影响.结果表明,在传统醋酸发酵工艺条件下,发酵结束时,醋醅酒精度、总酸、乙偶姻、川芎嗪含量分别为0.37％vol、4.85 g/100 mL、706.67 mg/L、0.38 mg/L;在机械醋酸发酵工艺条件下,发酵结束时,酒精度、总酸、乙偶姻、川芎嗪含量分别为0.75％vol、4.25 g/100 mL、2 933.33 mg/L、1.33 mg/L.在传统醋酸发酵工艺条件下,发酵结束时,传统、机械熏醅工艺醋醅乙偶姻、川芎嗪的含量分别为200.23 mg/L、3.15 mg/L,10.45 mg/L、11.18 mg/L;在机械醋酸发酵工艺条件下,发酵结束时,传统、机械熏醅工艺醋醅乙偶姻、川芎嗪的含量分别为1 666.63 mg/L、4.73 mg/L,137 mg/L、17.63 mg/L.综合考虑,选用机械醋酸发酵、机械熏醅工艺方式酿造食醋.
Abstract
In order to improve the production process and enhance the quality of aged vinegar,using Cupei as the research object,the changes in alcohol content,total acid,acetoin and ligustrazine were examined during traditional and mechanical acetic acid fermentation processes,and the effects of traditional and mechanical fumigation methods on acetoin and ligustrazine contents were studied.The results showed that under the traditional acetic acid fermentation process,the alcohol content,total acid,acetoin and ligustrazine contents in the Cupei were 0.37％vol,4.85 g/100 ml,706.67 mg/L and 0.38 mg/L at the end of fermentation,respectively.Under the mechanical acetic acid fermentation process,the alcohol content,total acid,acetoin and ligustrazine contents were 0.75％vol,4.25 g/100 ml,2 933.33 mg/L and 1.33 mg/L at the end of fermentation,respectively.Under the traditional acetic acid fermentation process,the contents of acetoin and ligustrazine in the Cupei with traditional and mechanical fumigation process were 200.23 mg/L,3.15 mg/L,and 10.45 mg/L,11.18 mg/L at the end of fermentation,respectively.Under the mechanical acetic acid fermentation process,the acetoin and ligustrazine in the Cupei with traditional and mechanical fumigation process were 1 666.63 mg/L,4.73 mg/L,and 137 mg/L,17.63 mg/L at the end of fermentation,respectively.Therefore,mechanical acetic acid fermentation and mechanical fumigation process were selected.
基金项目
山西省重点研发计划(202202140601018)
山西省重点研发计划(202102130501008)
山西省科技厅山西省重点实验室建设项目(202204010931002)
NETL
NSTL
万方数据