不同类型高粱与山西陈醋酿造关系的研究
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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.
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.
引文
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[15]陈树俊,苏静,刘诚,等.老陈醋生产过程中总多酚、总黄酮含量及清除DPPH自由基能力的分析[J].食品科学,2009(17):158-162.
[16]陈树俊,冯斌,刘诚,等.山西老陈醋多酚提取物抗氧化活性研究[J].食品科学,2012(1):31-34.
[2]朱宏,王爱莉,仇菊,等.动态顶空结合气质联用法测定山西老陈醋发酵过程中挥发性物质的变化[J].中国食品学报,2016(1):264-271.
[3]吕艳歌,马海乐,张志燕,等.山西老陈醋醋酸发酵过程中有机酸的变化分析[J].中国酿造,2013(5):55-58.
[4]陈涛,桂青,郭俊陆,等.传统工艺山西老陈醋发酵及熏蒸过程中风味与功能成分的变化分析[J].中国酿造,2017(2):15-20.
[5]王进龙.山西老陈醋大曲中芽孢杆菌的分离鉴定及特性研究[D].晋中:山西农业大学,2016.
[6]李江涌,王如福,张怀敏,等.山西老陈醋大曲中优良乳酸菌高密度培养条件优化的研究[J].中国酿造,2016(11):83-87.
[7]乔羽,于迪,邢晓莹,等.山西老陈醋发酵阶段高产淀粉酶芽孢杆菌的筛选与鉴定[J].中国酿造,2018(1):30-34.
[8]赵红年,曹晋宜,平俊爱,等.不同高粱品种对老陈醋品质的影响研究[J].中国酿造,2016(6):46-49.
[9]GB/T 19777-2013,地理标志产品山西老陈醋[S].
[10]朱宏,张彩,任长忠,等.山西老陈醋生产过程中挥发性提取物的抗氧化活性分析[J].现代食品科技,2016(10):131-137.
[11]NY/T 1295-2007,荞麦及其制品中总黄酮含量的测定[S].
[12]吴鸣.食醋质量与微量成分分析[J].江苏调味副食品,2003(1):1-4.
[13]余宁华,陆震鸣,许伟,等.基于主成分分析的中国发酵食醋有机酸含量差异性分析[J].食品与发酵工业,2010(10):144-148.
[14]彭晓光,杨林娥,李婷,等.山西老陈醋中总黄酮含量的测定[J].中国酿造,2012(8):151-153.
[15]陈树俊,苏静,刘诚,等.老陈醋生产过程中总多酚、总黄酮含量及清除DPPH自由基能力的分析[J].食品科学,2009(17):158-162.
[16]陈树俊,冯斌,刘诚,等.山西老陈醋多酚提取物抗氧化活性研究[J].食品科学,2012(1):31-34.