小米醋的制作工艺及理化指标分析  

Production Process and Analysis of Physical and Chemical Indicators of Millet Vinegar

作　　者：于迪[1] 乔羽[1] 李江涌[1] 张怀敏[1] 邢晓莹[2] 王如福[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学园艺学院,山西太谷030801

出　　处：《中国调味品》2018年第2期48-51,57,共5页China Condiment

基　　金：山西省重点研发项目(2015-TN-10)

摘　　要：根据山西老陈醋酿造工艺酿成小米醋,在发酵过程中,对总酸、氨基酸态氮、总酯、不挥发酸、还原糖等理化指标进行测定并分析其变化趋势;同时通过顶空固相微萃取和气质联用技术分析了小米醋的挥发性香气成分。结果表明:各理化指标的含量变化在整个发酵过程中各不相同,总酸、氨基酸态氮、不挥发酸的含量总体呈上升趋势;小米醋的主要香气成分有48种,包括酸类、醇类、酯类等,这些香气物质共同赋予了小米醋特有的色、香、味。According to the brewing process of Shanxi aged vinegar,millet vinegar is brewed,the total acid, amino acid nitrogen, total ester, non-volatile acid, reducing sugar and other physical and chemical indicators are measured and analyzed in the fermentation process. At the same time, volatile aroma components of millet vinegar are analyzed by headspace solid-phase microextraction and GC-MS. The results show that the changes of physical and chemical indicators are different during the whole fermentation process, and the content of total acid, amino acid nitrogen and non-volatile acid shows an overall upward trend. There are 48 main aroma components of millet vinegar, including acids, alcohols, esters, etc., and these aroma substances give the millet vinegar specific color, flavor and taste.

关 键 词：小米醋 酿造工艺 理化指标 动态变化 香气成分 

分 类 号：TS264.22[轻工技术与工程—发酵工程]