摘要
镇江香醋是我国典型的调味品,深受国内外消费者的喜爱。随着科学技术的发展,镇江香醋的加工工艺也不断改进,逐渐实现以工业化代替传统手工,但是传统手工和工业化生产的镇江香醋风味存在一定的差异,这主要是由于传统手工和工业化生产的镇江香醋中的挥发性成分存在差异。基于此,通过DNS法、酸碱滴定法和氨基酸测定法研究不同醋龄的镇江香醋手工醋和工业醋中的还原糖、总酸、有机酸、游离氨基酸、氨基酸态氮含量的差异,以期为将来高效生产出风味更佳的镇江香醋提供理论依据。
Zhenjiang aromatic vinegar is a typical seasoning in China and is deeply loved by consumers at home and abroad.With the development of science and technology,Zhenjiang vinegar processing technology has been continuously improved,gradually realizing the development of replacing the traditional handwork with industrialization.However,there are certain differences in the flavor of traditional handmade and industrialized Zhenjiang aromatic vinegar,which is mainly due to the differences of volatile components in traditional handmade and industrialized Zhenjiang aromatic vinegar.Based on this,the differences of content of reducing sugar,total acid,organic acid,free amino acid and amino acid nitrogen in handmade vinegar and industrialzed vinegar of Zhenjiang aromatic vinegar with different ages are studied by DNS method,acid-base titration method and amino acid determination method,in order to provide theoretical basis for efficient production of Zhenjiang aromatic vinegar with better flavor in the future.
作者
胡冬梅
薛朕钰
HU Dong-mei;XUE Zhen-yu(Tiangong University,Tianjin 300387)
出处
《中国调味品》
CAS
北大核心
2023年第5期167-169,174,共4页
China Condiment
基金
天津市社会科学规划课题(TJTYQN10-003)。
关键词
镇江香醋
传统手工
工业化
挥发性成分
Zhenjiang aromatic vinegar
traditional handwork
industrialization
volatile components
