山西老陈醋熏醅工艺的优化及醋样感官定量描述分析  

Optimization of Fumigation Process of Shanxi Aged Vinegar and Sensory Quantitative Description Analysis of Vinegar Samples

作　　者：郑丹丹 王晓云 李江 王如福[1] ZHENG Dan-dan;WANG Xiao-yun;LI Jiang;WANG Ru-fu(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Aged Vinegar Group Co.,Ltd.,Taiyuan 030013,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西老陈醋集团有限公司,太原030013

出　　处：《中国调味品》2023年第3期18-25,共8页China Condiment

基　　金：山西省重点研发计划重点项目(201903D211006-6,201703D211001-6);山西省重点研发计划项目(201803D221013-1)。

摘　　要：以类黑精提取量和总酸含量为分析指标,通过单因素试验和Box-Behnken试验考察了不同熏醅工艺条件对熏醅中两个指标的影响,进而筛选出最优熏醅工艺参数,同时采用定量描述分析法(QDA)分析了熏醅工艺优化前后醋样的感官风味特性。结果表明,山西老陈醋最优熏醅工艺参数为熏醅温度106℃、熏醅时间3 d、醋醅含水量60 g/100 g,在此熏醅工艺参数下,类黑精提取量为160.731,总酸含量为5.437 g/100 g,与预测值分别相差1.338%和1.145%。与熏醅工艺优化前醋样的感官特性强度相比,熏醅工艺优化后醋样的酸味、甜味和焦香强度相对较高,色泽和苦味强度相对较低,酯香、鲜味和咸味强度相差不大,说明此法可区分醋样的色泽、酯香、酸味、甜味、鲜味、咸味、焦香、苦味8种感官特性强度,能评判山西老陈醋的感官质量,这对改善最终老陈醋的风味品质具有一定的实践意义。Taking the extraction amount of melanoidins and the content of total acids as the analysis indexes,the effects of different fumigation process conditions on the two indexes of fermented grains are investigated by single factor test and Box-Behnken test,and then the optimal fumigation process parameters are selected.Meanwhile,the sensory flavor characteristics of vinegar samples before and after the fumigation process optimization are analyzed by quantitative description analysis(QDA).The results show that the optimal fumigation process parameters of Shanxi aged vinegar are as follows:fumigation temperature is 106℃,fumigation time is 3 d,water content of fermented grains is 60 g/100 g.Under these parameters,the extraction amount of melanoidins is 160.731,and the content of total acids is 5.437 g/100 g,which are 1.338%and 1.145%different from the predicted values respectively.Compared with the sensory characteristics of vinegar samples before the fumigation process optimization,the sourness,sweetness and burnt flavor intensity of vinegar samples after the fumigation process optimization is relatively higher,and the color and bitterness are relatively lower.There's little difference in the intensity of ester flavor,umami and saltiness.The results indicate that this method can distinguish the intensity of eight sensory characteristics such as color,ester flavor,sourness,sweetness,umami,saltiness,burnt flavor and bitterness,and can evaluate the sensory quality of Shanxi aged vinegar,which has certain practical significance for improving the flavor quality of the final aged vinegar.

关 键 词：熏醅工艺 类黑精 总酸 响应面法 定量描述分析法(QDA) 

分 类 号：TS264.22[轻工技术与工程—发酵工程]