摘要
山西老陈醋以其独特的“愈陈愈香”魅力,深受广大消费者的青睐。随着陈化时间的延长,其内部品质成分与生物活性物质经历着微妙而复杂的转变,这一过程不仅赋予了陈醋更为丰富的感官享受,也提升了其市场价值。文章综述了山西老陈醋在陈化过程中主要物质成分及其含量的变化规律,探讨了食醋人工催陈技术的发展现状,旨在为科学合理地贮藏加工陈醋提供理论参考,以促进其品质的持续优化与传承。
Shanxi aged vinegar,with its unique charm of"the older the more fragrant",is favored by the majority of consumers.As the aging time is extended,the internal quality components and bioactive substances undergo a subtle and complex transformation,which not only gives the aged vinegar a richer sensory enjoyment,but also increases its market value.In this paper,the changes of the types and contents of the material components and the development of artificial aging technology of vinegar in the aging process of Shanxi aged vinegar were reviewed,aiming to provide a theoretical reference for the scientific and reasonable storage and processing of aged vinegar,so as to promote the continuous optimization and inheritance of its quality.
作者
王蕾
王渊渊
卢静
赵帅
高宇宸
石亚伟
WANG Lei;WANG Yuanyuan;LU Jing;HAO Shuai;GAO Yuchen;SHI Yawei(Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education,Institute of Biotechnology,Shanxi University,Taiyuan 030006,China;Xinghuacun College of Shanxi University(Shanxi Institute of Brewing Technology and Industry),Taiyuan 030006,China;School of Life Science,Shanxi University,Taiyuan 030006,China)
出处
《食品科技》
北大核心
2025年第6期294-301,共8页
Food Science and Technology
基金
国家自然科学基金项目(31800656)
山西大学杏花村学院(山西酿造产业研究院)开放基金项目(XCSXU-KF-202319和XCSXU-KF-202318)
医药生物技术重点实验室开放课题(02060122070072)。
关键词
山西老陈醋
陈化
风味物质
人工催陈
Shanxi aged vinegar
aging
flavor substances
artificial aging
