Chi-flavor Baijiu is a kind of traditional Chinese spirit in the Pearl River Delta region. It is popular with consumers because of its unique, sweet and mellow taste, and has become a prominent representative of low-alcohol liquor. Therefore, the unique flavor and processes of Chi-flavor Baijiu have become a hot topic of research today. The immersion of aged meat is the key process in making Chi-flavor during fermentation. In contrast with the processes of other liquor varieties, the meat immersion is unique to Chi-flavor Baijiu, and thus it is also receiving more and more scholars' attention. This review summarizes the traditional techniques of Chi-flavor Baijiu in detail, aiming to clarify the relationship between the process and flavor of Chi-flavor Baijiu, as well as provides theoretical reference and research direction for the industry.
HUANG Qingyi
,
LI Xiangluan
,
FEI Yongtao
,
BAI Weidong
,
HE Songgui
,
LI Weigang
,
YU Jianshen
. Advances on the meat immersion and its effect on Chi-flavor Baijiu[J]. Food and Fermentation Industries, 2020
, 46(19)
: 284
-288
.
DOI: 10.13995/j.cnki.11-1802/ts.023949
[1] 陈恩维. 核心技艺传承与传统手工艺类非遗的生产性保护--以佛山石湾酒厂玉冰烧酿制技艺的保护传承为例[J].佛山科学技术学院学报(社会科学版), 2014,32(5):43-49.
[2] 郑衍立. 豉香型白酒的风格特征与市场趋势[J].酿酒科技,2005(7):109-111.
[3] 李大和. 试论豉香型白酒独特风格的成因[J]. 酿酒科技, 2004(1):24-25.
[4] 刘新益. 广东米豉复合型白酒新工艺的研究[J]. 酿酒, 2018,45(1):98-105.
[5] 何松贵,刘幼强,曹荣冰. 豉香型白酒生料发酵技术的研究[J]. 酿酒科技,2017(11):79-86.
[6] 曹荣冰,何松贵,刘幼强,等. 产酸菌提高豉香型白酒总酯量的研究[J]. 酿酒,2018,45(4):89-92.
[7] 张五九,何松贵,韩兴林,等. 豉香型白酒风味成分分析研究[J]. 酿酒科技,2010(12):58-64.
[8] 王民俊. 豉香型白酒生产工艺(一)[J]. 酿酒科技,2004(1):110-112.
[9] 金佩璋,纪江,沈怡方.玉冰烧酒中特征香味成份二元酸乙酯的确认[J]. 酿酒,1990(1):24-28.
[10] 金佩璋. 再论玉冰烧香味特征[J]. 酿酒,1995(3):3-6.
[11] GROSCH W.Evaluation of the key odorants of foods by dilution experiments, aroma models and omission[J]. Chemical Senses, 2001,26(5):533-545.
[12] 曾新安,张本山,于淑娟. 豉香型米酒特征香气成分研究[J]. 华南理工大学学报(自然科学版),2001,29(12):93-95.
[13] 范海燕,范文来,徐岩.应用GC-O和GC-MS研究豉香型白酒挥发性香气成分[J].食品与发酵工业,2015,41(4):147-152.
[14] WANG X, FAN W, XU Y.Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography-olfactometry, chemical quantitative and odor activity values analysis[J].European Food Research and Technology,2014,239(5):1-13.
[15] 范文来,徐岩.应用液液萃取结合正相色谱技术鉴定汾酒与郎酒挥发性成分(下)[J].酿酒科技, 2013.
[16] 王民俊. 豉香型白酒生产工艺(二)[J].酿酒科技,2004(2):105-108.
[17] 谢敏,吴远望.豉香型白酒传统工艺的继承与创新[J].酿酒科技,2012(8):82-83.
[18] 余剑霞. 高效液相色谱法测定豉香型白酒中微量的高级脂肪酸[J].酿酒科技,2006(6):89-90.
[19] 张淑谊,徐学锋,郭梅君,等.香醅蒸馏工艺在豉香型白酒中的应用研究[J].酿酒科技,2016(1):70-73;77.
[20] 贾晓旭. 猪肉的风味及影响因素[J].猪业科学,2007(8):78-80.
[21] RAMARATHNAM N, RUBIN L J, DIOSADY L L.Studies on meat flavor. 3.A novel method for trapping volatile componenta from uncured and cured pork[J].Journal of Agricultural and Food Chemistry, 1993,41(6):933-938.
[22] 黄启超. 猪肉脂肪概念及其测定方法研究[J].食品科技,2006,3(8):134-139.
[23] ROSS C F,SMITH D M.Use of volatiles as indicators of lipid oxidation in muscle foods[J].Comprehensive Reviews in Food Science & Food Safety, 2006, 5(1):18-25.
[24] YANG X,PEPPARD T.Solid-phase microextraction for flavor analysis[J].Journal of Agricultural and Food Chemistry, 1994, 42(9):1 925-1 930.
[25] ZHANG Z Y, PAWLISZYN J.Headspace solid-phase microextraction[J].Analytical Chemistry, 1993,65(14):1 843-1 852.
[26] BRUNTON N P, CRONIN D A, MONAHAN F J, et al.A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey[J].Food Chemistry, 2000, 68(3):339-345.
[27] 王瑞花,陈健初,叶兴乾,等.黄酒对猪肉炖煮过程挥发性风味物质变化的影响[J].现代食品科技,2015,32(12):406-415.
[28] 姜颖,张振华,等.兔肉腥味物质的提取与鉴定[J].分析科学学报,2002(4):300-302.
[29] 曾新安,张本山.豉香型米酒生产中浸泡脂肪的变化[J].酿酒,2002,29(3):54-56.
[30] 李玲芳,陆方菊,余剑霞,等.泡酒肥肉浸制过程中脂肪氧化和脂肪酸组成的变化[J].食品工业科技,2018,39(9):84-87;101.
[31] 冯志强,邱晓红.豉香型白酒香型研究[J].酿酒,1995(4):75-84.
[32] 冯志强,郭新光.豉香型白酒国家标准修订的研究[J].现代食品科技,2007(8):83-85.
[33] 方毅斐. 豉香型白酒中二元酸的形成机制研究[D]. 广州:华南理工大学,2012.
[34] 朱氏黎花. 泡酒肥肉高效浸制工艺及催陈技术[D]. 广州:华南理工大学, 2016.
