| Chishui Sun Vinegar,originated from bran vinegar,has a long history.It is brewed by traditional folk craft craft with excellent quality and unique style and features,and is deeply loved by the public.With the improvement of the national popularity of the chishui sun vinegar,it is urgent to improve the capacity of the chishui sun vinegar.However,this traditional process in vinegar fermented grains insolate stage time-consuming for years,lead to capacity cannot promote quickly in a short time,the existing research on exposure to aging stage and no in-depth discussion,did not reveal more vinegar fermented grains exposure process,exposure and temperature control on sun vinegar quality and style characteristics,the influence of sun altar only in terms of chishui local sun vinegar factory to insolate pottery are different accounts of the size.In order to change this situation,this study used different sizes of pottery jar exposed vinegar vinegar grains to explore the influence of pottery jar size,in order to explore the effect of exposure on the quality and style characteristics of the vinegar,the production process of exposure and heat preservation aging were simultaneously studied.The results are as follows:1.The influence of the size of exposed pottery on chishui sun vinegarThe effects of vinegar fermented grains sun-tanning in three different sizes of pottery jars on chishui sun vinegar were investigated in a one-year experiment.The results showed that the Maillard reaction degree,total acid,polyphenols,flavonoids content,free radical scavenging rate and other indexes of vinegar fermented grains in large,medium and small pottery jars increased continuously during the insolation aging process,while water content decreased in different degrees.The water content of vinegar fermented grains in the upper part of large pottery jars was the smallest at the end of aging.The difference of water content in the lower vinegar grains was small.The indexes of vinegar fermented grains at the upper and lower levels of the three ceramic jars increased with the prolonging of aging time.The Maillard reaction degree,total acid content,amino acid nitrogen content,polyphenols content and flavonoids content of vinegar fermented grains at the upper and lower levels of the large pottery jars were the highest,while most indexes of vinegar fermented grains at the lower levels were lower,and the difference between the upper and lower levels was the largest.The overall difference of the indexes of vinegar fermented grains at the upper and lower levels in the middle pottery jar was second only to that in the large pottery jar,and the soluble salt-free solids,free radical scavenging rate and amino acid content of vinegar fermented grains in the small pottery jars were the highest.The whole quality of vinegar fermented grains was affected by the difference of vinegar fermented grains between upper and lower layers.The difference of vinegar fermented grains in the upper and lower layers of the small pottery jars was the smallest,which was close to that in the middle pottery jars.In terms of the nutritional and functional indexes of drying vinegar,the small pottery jars had the best aging effect.The results of volatile substances detection showed that the total relative contents of alcohols,aldehydes and pyrazines in fermented vinegar from medium size pottery jar were higher than those from large size pottery jar and small size pottery jar,and the total relative contents of three kinds of volatile substances reached 46.98%.The total relative contents of alcohol volatiles were 7.13%,12.27%,8.80%,aldehyde volatiles 25.26%,28.21%,23.96%,pyazine volatiles 5.36%,6.50%,3.18% in large,medium and small POTS,respectively.The total relative content of lipid volatiles in medium size pottery jars was 7.67%,which was less different from that in small size pottery jars,but much higher than that in large size pottery jars.The volatile substances of acid in medium size pottery jar are second only to that of large size pottery jar,and the differences of alkanes,ketones,phenols and other volatile substances between medium size pottery jar and other two kinds of pottery jar are small.According to the above results,the conclusion can be drawn that the medium size pottery jar aging vinegar fermented grains can make the volatile substances of drying vinegar have better performance.In terms of the quality of vinegar fermented grains of drying vinegar in chishui,the medium size pottery jar and the small size pottery jar have their own advantages.2.Influence of vinegar grains aging methods on Chishui sun vinegarThe effects of the aging methods,such as insolation and temperature control,on the drying vinegar were investigated in a one-year experiment period.The results showed that the nutrient index and free radical scavenging rate except amino acid nitrogen were controlled temperature aging,insolation aging and normal temperature aging in order from high to low,and the temperature controlled aging at 37? was higher than that at 25?.Compared with the insolation aging has obvious improvement;In terms of nutritional index and functional index,the effect of vinegar fermented grains exposure aging on vinegar fermented grains at this stage is much lower than that of controlled temperature aging,and short-term controlled temperature aging of vinegar fermented grains can achieve the effect of longer exposure aging.As for the results of controlled temperature aging of vinegar fermented grains at 25?and 37?,the effect of insolation aging of vinegar fermented grains can be replaced by thermal effect in terms of measured indexes,and it has the advantage of short-term high efficiency.To a certain extent,it also indicates that the maturation and quality improvement of vinegar fermented grains in the aging process are mainly caused by thermal effect.The results of volatile substances detection showed that: in the process of temperature-controlled aging,the temperature of 37? would cause partial loss of volatile substances in the baking vinegar,but at the same time,some volatile substances such as iso-valeric acid,furfural,2,3-butanediol would be accumulated and increased.There was no obvious advantage between 25? controlled aging and insolation aging.By comparing the effects of nutritional indexes,functional indexes and volatile substances of vinegar fermented grains aged at 25? and 37?,it can be concluded that temperatures-controlled aging can greatly improve the quality of vinegar fermented grains,but the range of temperature control still needs to be further explored.3.Influence of chishui sun Vinegar Liquid Aging MethodCompare the different aging effects of vinegar in a 3-month experimental period.The results showed that the nutritional and functional indexes of vinegar liquor increased to varying degrees during the aging process,from large to small,followed by exposure aging,temperature-controlled aging,and room temperature aging.Among them,the difference between 25? temperature-controlled aging and room temperature aging Smaller.The changes of various indicators of vinegar liquor before and after exposure and aging were total acid 6.38 g/100 m L?7.25 g/100 m L,amino acid nitrogen 0.57 g/100 m L?0.72 g/100 m L,and soluble salt-free solids 18.06 g/100 m L?24.89 g/100 m L,total phenols 0.47 g/100 m L?0.73 g/100 m L,flavonoids 0.46g/100 m L?0.72 g/100 m L;various nutrients and functional components after vinegar liquor exposure and aging Obtain a greater concentration,and the largest range of changes.The test results of volatile substances before and after 3 months of vinegar exposure and aging show that the content of various volatile substances will increase to varying degrees after vinegar exposure,but the types of volatile substances will decrease.The vinegar exposure process makes the vinegar more difficult.The total relative content of volatile substances of acids,alcohols and aldehydes increased.Among them,the relative content of aldehydes before and after the vinegar was exposed to aging was 17.24% and 25.63% respectively;the vinegar exposure process of the vinegar made the vinegar concentrated At the same time,it also promotes the increase of nutrients and functional ingredients,and the shaping of the main volatile substances,so that the quality and style characteristics of the chishui sun vinegar during the exposure process can be shaped. |
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