| 吴起荞麦醋与镇江香醋、山西老陈醋比较研究 |
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| 引用本文： | 李利军,陈江梅,赵文娟,岳淑宁,马齐,贺建超.吴起荞麦醋与镇江香醋、山西老陈醋比较研究[J].中国酿造,2008(21). |
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| 作者姓名： | 李利军 陈江梅 赵文娟 岳淑宁 马齐 贺建超 |
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| 作者单位： | 陕西省微生物研究所;西北大学生命科学学院;陕西省科学院酶工程研究所; |
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| 基金项目： | 中国科学院院地合作计划(2007-01); 陕西省科技厅攻关计划项目(2006K08-G11); 陕西省科学院科研计划(2004K-11); 延安圆方集团公司研发计划(2006YF-03) |
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| 摘 要： | 比较了吴起荞麦醋、镇江香醋及山西老陈醋的生产原料、生产工艺、产品质量和风味等方面的异同。结果表明,镇江香醋以江米为主料,后期添加炒米,制作考究,所以产品风味酯香浓郁而偏甜;山西老陈醋主料为玉米,后期制作有熏制环节,所以熏香浓郁;吴起荞麦醋以荞麦为主料,后熟靠陈酿,长达半年以上,虽然没有浓郁的炒米香和熏香,但陈酿产生的酯香醇香也很绵长。
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| 关 键 词： | 吴起荞麦醋 镇江香醋 山西陈醋 比较研究 |
Comparison of Wuqi buckwheat vinegar with Zhenjiang vinegar and Shanxi vinegar |
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| LI Lijun,CHEN Jiangmei,ZHAO Wenjuan,YUE Shuning,MA Qi,HE Jianchao.Comparison of Wuqi buckwheat vinegar with Zhenjiang vinegar and Shanxi vinegar[J].China Brewing,2008(21). |
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| Authors: | LI Lijun CHEN Jiangmei ZHAO Wenjuan YUE Shuning MA Qi HE Jianchao |
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| Affiliation: | LI Lijun1,CHEN Jiangmei2,ZHAO Wenjuan3,YUE Shuning3,MA Qi3,HE Jianchao1 (1.Shaanxi Institute of Microorganism Xi\'an,710043 China,2. Department of Life Sciences,Northwest University,Xi\'an 710069,China,3. Enzyme Engineering Institute of Shaanxi Province Academy of Sciences,Lintong 710600,China) |
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| Abstract: | The comparisons of Wuqi buckwheat vinegar with Zhenjiang vinegar and Shanxi vinegar were conducted according to raw material,pro-duction process,quality and flavor in this paper. The result showed that Zhenjiang vinegar exhibited a rich fragrance and slight sweet because its raw material was glutinous rice and puffed rice was added in later stage. The flavor of Shanxi vinegar was rich smoke-incense due to corn as its major raw material and applying smoke-dried technology in later stage. Compared with the bo... |
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| Keywords: | Wuqi buckwheat vinegar Zhenjiang vinegar Shanxi vinegar comparison |
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