不同加工方式镇江香醋不同季节理化指标

试验比较不同季节生产的传统手工和现代工艺镇江香醋主要理化指标的差异,以更好指导实际生产。以不同季节生产的传统手工和现代工业镇江香醋为对象,对还原糖、总酸、氨基酸态氮、有机酸、游离氨基酸等含量的差异进行研究,得到冬季生产的镇江香醋中还原糖、氨基酸态氮和游离氨基酸含量均为最高,而夏季生产的食醋还原糖、总酸、氨基酸态氮、有机酸和游离氨基酸含量均为最低,说明冬季生产的镇江香醋口感更柔和;4个季节生产的手工醋中还原糖含量均比工业醋低,而手工醋中总酸、氨基酸态氮、有机酸和游离氨基酸含量均比工业醋高,说明手工醋的口感更柔和、醇厚。

Physical and Chemical Indicators of Different Processing Methods of Zhenjiang Vinegar in Different Seasons

The main physical and chemical indices of Zhenjiang aromatic vinegar produced by traditional handicraft and modern technology in different seasons were compared,so as to better guide the actual production.The differences of reducing sugar,amino acid nitrogen and free amino acid in Zhenjiang vinegar produced by traditional handicrafts and modern techniques in different season were studied.The contents of reducing sugar,amino acid nitrogen and free amino acid in Zhenjiang vinegar produced in winter were the highest,while the contents of reducing sugar,total acid,amino acid nitrogen,organic acid and free amino acid in vinegar produced in summer were the lowest.It showed that the taste of Zhenjiang vinegar produced in winter was softer.The content of reducing sugar in handmade vinegar produced in four seasons was lower than that in industrial vinegar,while the content of total acid,amino acid nitrogen,organic acid and free amino acid in handmade vinegar was higher than that in industrial vinegar,which indicated that the taste of handmade vinegar was more soft and mellow.