山西老陈醋新醋催陈工艺优化研究

为加速山西老陈醋新醋（OSAV）的陈酿，提高其品质，以总酸、还原糖、总酯含量及感官评价为考察指标，通过单因素分析及正交试验确定最佳催陈工艺参数。结果表明，最佳催陈工艺为催陈温度40 ℃，光照强度35 000 lx，催陈时间10 d，装液量90%。在此优化条件下，所得催陈食醋呈深红棕色、澄清透亮、香气和谐、口感醇厚绵长，感官评分95.68分，总酸、还原糖、总酯、总黄酮和川芎嗪含量分别为（6.26±0.16）g/100 mL、（2.44±0.28） g/100 mL、（2.83±0.33） g/100 mL、（186.16±4.38） g/100 g、（46.73±2.02） mg/L，达到市售三年陈酿老陈醋的标准。

Optimization of accelerated aging technology of original Shanxi aged vinegar

In order to accelerate aging, improve the maturity and quality of original Shanxi aged vinegar (OSAV), using total acid, reducing sugar, total ester contents and sensory evaluation as evaluation indexes, the optimum parameters of accelerated aging technology were determined by single factor analysis and orthogonal experiments. The results showed that the optimal accelerated aging technology was accelerating aging temperature 40 ℃, light intensity 35 000 lx, time 10 d, and loading volume 90%. Under this optimization condition, the accelerated aging vinegar was dark red brown, clear and limpid, with pleasant aroma, a lasting mellow flavor, and sensory score of 95.68. The contents of total acid, reducing sugar, total ester, total flavonoids and ligustrazine in the accelerated aging vinegar were (6.26±0.16) g/100 ml, (2.44±0.28) g/100 ml, (2.83±0.33) g/100 ml, (186.16±4.38) g/100 g and (46.73±2.02) mg/L, respectively. All the indexes reached the standards of commercial three-year aged vinegar.