酿造食醋与配制食醋鉴别方法研究现状  

Research status of identification technology of fermented vinegar and blended vinegar

作　　者：奚宽鹏 赵顺华[1] 李信[1] 姚清[1] 余永建[1] 

机构地区：[1]江苏恒顺醋业股份有限公司,江苏镇江212100

出　　处：《中国酿造》2017年第11期7-10,共4页China Brewing

基　　金：国家重点研发计划资助(2016YFD0400501)

摘　　要：食醋分为酿造食醋和配制食醋,二者在制作工艺、物质组成等多个方面存在很大的差异。酿造食醋中风味物质多样,营养和功能成分突出,市场欢迎度高,但生产成本高于配制食醋。酿造食醋与配制食醋鉴别方法研究经历了从感官评价到理化分析,再到仪器分析的历程,目前仪器分析是研究重点。该文综述了鉴别两种食醋的一些分析方法,进而为两种食醋之间进行区分鉴别提供方法参考。Vinegar is divided into fermented vinegar and blended vinegar, and there are big differences in the production process, material composition and other aspects. The fermented vinegar has diverse flavor substances, outstanding nutritional and functional component and is well received by the market, but the production cost of fermented vinegar in the market is higher than that of blended vinegar. The identification method of fermented vinegar and blended vinegar experienced from the sensory analysis to the physical and chemical analysis, and then to the instrumental analysis, at present, the research is focusing on the instrument analysis. The paper systematically summarized a variety of identification methods on vinegar, and then provided references for distinguishment and identification between the two kinds of vinegar.

关 键 词：酿造食醋 配制食醋 鉴别 方法 现状 

分 类 号：TS264.2[轻工技术与工程—发酵工程]