摘要
熏醅工艺是山西老陈醋传统技艺精华之一。通过阐述熏醅工艺的主要作用及原理,分析影响熏醅工艺的主要因素,指出熏醅过程主要产生的风味物质,加深对熏醅工艺的理解以及熏醅过程及熏醅设备对食醋质量的影响,从而利用现代工艺和设备对传统熏醅工艺进行传承和创新。提出应利用精密检测仪器对熏醅前后风味物质变化进行研究,建立熏醅的质量评价标准,在模拟传统熏醅原理的基础上进行工业化、标准化熏醅设备的研发。
Fuming solid-substrate processing was one of the essences about traditional skills of Shanxi matured vinegar.By representing the main effect and principle of fuming solid-substrate processing,analyzing the main factors influencing the fuming solid-substrate processing,flavor substrates produced in the process was pointed out.In order to deepen the understanding of fuming solid-substrate fermentation processing and the factors affecting the quality of vinegar about smoking solid-substrate fermentation process and equipments,so that the modern technology and equipments were used to inherit and innovate the fuming solid-substrate fermentation processing.The study raired the opinion that precision testing instrument should be used to study the flavor changes before and after the fuming solid-substrate processing; evaluation standard of quality should be established,so that industrialized and standardized equipments should be developed based on simulation traditional fuming solid-substrate processing theory.
出处
《中国酿造》
CAS
2013年第12期125-127,共3页
China Brewing
关键词
熏醅工艺
美拉德反应
山西老陈醋
熏醅设备
工业化
fuming solid-substrate fermentation processing
Maillard reaction
shanxi matured vinegar
fuming solid-substrate equipment
industrial
