不同类型高粱与山西陈醋酿造关系的研究  

Relationship Between Shanxi Aged Vinegar Brewing and Different Types of Sorghum

作　　者：郭旭凯[1] 杨玲[1] 段冰[1] 郭睿[1] 邵强[1] 柳青山[1] GUO Xu-kai;YANG Ling;DUAN Bing;GUO Rui;SHAO Qiang;LIU Qing-shan(Sorghum Research Institute of Shanxi Academy of Agriculture Sciences,Jinzhong 030600,China)

机构地区：[1]山西省农业科学院高粱研究所,山西晋中030600

出　　处：《中国调味品》2018年第10期70-73,101,共5页China Condiment

基　　金：国家谷子高粱产业技术体系项目(CARS-06-13.5-A30)

摘　　要：为了揭示高粱品质与酿造山西陈醋之间的关系,试验选用粳质高粱晋杂22号和糯质高粱晋糯4号进行了山西陈醋的酿造试验,并进行相关理化指标的测定。结果表明:熏醅醋相比白醅醋,可以显著提高醋的可溶性无盐固形物、总酯、总黄酮和多酚含量约65%,40%,65%,55%,而对总酸、氨基酸态氮、还原糖和不挥发酸的含量影响较小。糯质高粱晋糯4号能达到传统粳质高粱晋杂22号高粱酿造山西陈醋的品质,并且口感绵甜突出,比传统出醋量高出3%。In order to reveal the relationship between sorghum quality and Shanxi vinegar brewing,non-glutinous sorghum（Jinza 22）and glutinous sorghum（Jinnuo 4）are selected for brewing test of aged vinegar.The physicochemical indexes of aged vinegar products are researched.Compared to the aged vinegar obtained from fumigating solid-substrate and the aged vinegar obtained from non-smoking solid-substrate,the results show that the content of soluble saltless solid,total ester,total flavonoids and polyphenol is 65%,40%,65%,55% respectively,it has less effect on total acid content,amino acid nitrogen,reducing sugars and non-volatile acids.Glutinous sorghum（Jinnuo 4）can reach the brewing quality of traditional non-glutinous sorghum（Jinza 22）.It has a prominent soft and sweet taste,and the rate of vinegar is 3% higher than before.

关 键 词：高粱 山西陈醋 熏醅 品质 出醋率 

分 类 号：TS264.22[轻工技术与工程—发酵工程]