传统手工和现代工业化生产镇江香醋成本效益及风味成分比较

Comparison of Cost Benefit and Flavor Composition of Zhenjiang Aromatic Vinegar by Traditional Manual and Modern Industrial Production

镇江香醋是经过发酵而获得的一种调味品,以香、醇和浓等特点闻名,深受国内外消费者的青睐,随着社会的快速发展,镇江香醋的生产工艺在不断地发展和改进。传统手工生产技术和现代工业化生产技术的主要区别是酒精发酵,传统的手工在酒精发酵过程中添加麦曲菌种混合物,现代工业化的发酵技术添加糖化酶、酵母和液化酶。不同的生产工艺,镇江香醋的风味成分差异较大。该研究基于此,对传统手工和现代工艺中镇江香醋的挥发性成分和风味成分进行了比较和分析,同时进行了成本效益分析。研究结果表明传统手工生产的香醋挥发性成分丰富,口感更加纯正,但现代工业生产的香醋成本更低。

Zhenjiang aromatic vinegar is a condiment obtained through fermentation.It is famous for its aromatic,mellow and strong characteristics,and it is deeply favored by consumers at home and abroad.With the rapid development of society,the production process of Zhenjiang aromatic vinegar is developing and improving continuously.The main difference between traditional manual production technology and modern industrial production technology is alcohol fermentation.Traditional manual production technology adds the mixture of wheat koji strains in the process of alcohol fermentation,while modern industrial fermentation technology adds saccharifying enzyme,yeast and liquifying enzyme.The flavor composition of Zhenjiang aromatic vinegar varies greatly with different production technologies.Based on this,the volatile components and flavor components of Zhenjiang aromatic vinegar by traditional and modern technologies are compared and analyzed,and the cost-benefit analysis is also carried out.The results show that the traditional manual production of aromatic vinegar has rich volatile components and more pure taste,while the cost of aromatic vinegar produced by modern industrialization is less.