老陈醋醋酸发酵不同翻醅方式醋醅特性的动态变化分析  

Dynamic change of Cupei characteristics in acetic acid fermentation of aged vinegar with different methods of turning fermented grains

作　　者：申瑾 夏瑶瑶 梁楷 周景丽 闫裕峰 赵慧姿 李杰 SHEN Jin;XIA Yaoyao;LIANG Kai;ZHOU Jingli;YAN Yufeng;ZHAO huizi;LI Jie(Key Laboratory of Vinegar Fermentation Science and Engineering of Shanxi Province,Taiyuan 030400,China;Shanxi Zilin Vinegar Co.,Ltd.,Taiyuan 030400,China)

机构地区：[1]食醋发酵科学与工程山西省重点实验室,山西太原030400 [2]山西紫林醋业股份有限公司,山西太原030400

出　　处：《中国酿造》2023年第11期134-139,共6页China Brewing

基　　金：山西省重点研发计划(2022ZDYF124);山西省科技厅(202204010931002)。

摘　　要：采用手工和机械翻醅方式,对老陈醋醋酸发酵过程中理化指标、有机酸及香气成分进行跟踪测定,比较醋酸发酵两种翻醅方式对老陈醋品质的影响。结果表明,在醋酸发酵过程中,手工和机械翻醅方式下总酸、不挥发酸、氨基酸态氮含量呈上升趋势,还原糖含量呈先上升后下降趋势;乳酸和乙酸为醋酸发酵过程中的主体有机酸,二者占有机酸总量的85%以上。手工翻醅醋酸发酵阶段共检出33种香气成分,包括8种酯类、4种醇类、4种酸类、6种醛类、4种杂环类和7种其他类;机械翻醅醋酸发酵阶段共检出35种香气成分,包括8种酯类、7种醇类、4种酸类、1种酮类、5种醛类、2种杂环类和8种其他类。两种醋酸发酵阶段翻醅方式香气成分的组成均以酸类、醇类、酯类为主,机械翻醅醋醅风味较优于手工翻醅。The physical and chemical indicators,organic acids and aroma components were tracked and determined during the acetic acid fermentation process of aged vinegar with different methods of manual and mechanical turning fermented grains,and the effects of two methods on the quality of aged vinegar were compared.The results showed that during the acetic acid fermentation process,the total acid,non-volatile acid and amino acid nitrogen content showed an increasing trend under manual and mechanical turning fermented grains methods,while the reducing sugar content showed a first increasing and then decreasing trend.Lactic acid and acetic acid were the main organic acids in the acetic acid fermentation process,accounting for over 85%of the total organic acid content.During the acetic acid fermentation process with manual turning fermented grains method,a total of 33 aroma components were detected,including 8 esters,4 alcohols,4 acids,6 aldehydes,4 heterocyclic compounds and 7 other components.During the acetic acid fermentation process with mechanical turning fermented grains method,a total of 35 aroma components were detected,including 8 esters,7 alcohols,4 acids,1 ketone,5 aldehydes,2 heterocyclic compounds and 8 other components.The aroma components during the acetic acid fermentation process with two turning fermented grains methods were mainly acids,alcohols and esters,and the flavor of Cupei with mechanical turning fermented grains method was better than that of Cupei with manual turning method of fermented grains.

关 键 词：老陈醋 醋酸发酵 翻醅方式 理化指标 有机酸 香气成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]