湖南甜酒产业现状及品控策略研究

Research on the current status and quality control strategies of the Hunan sweet wine industry

中文关键词:  湖南甜酒  传统发酵食品  质量安全  标准化生产

英文关键词:Hunan sweet wine  traditional fermented foods  quality and safety  standardized production

中文摘要:

      目的 探索符合湖南地域特色的差异化品质控制策略。方法 通过线上问卷和线下实地调研与抽样检测相结合的方法, 对湖南省内138家甜酒生产主体的原料来源、工艺参数、生产流程等进行系统调查与分析; 随机抽取了湖南不同产区的26批次原汁甜酒样品, 检测其酒精度、固形物含量和总酸值。结果 湖南甜酒生产企业与小作坊在原料选择、工艺规范、质量安全控制方面存在差异。产品检测发现, 甜酒酒精度主要集中在0.5%vol~5.0%vol, 固形物含量均大于30.0 g/100 g, 总酸值在1.5 g/kg以内。部分企业因技术积累不足或成本控制需求, 对原辅料来源缺乏系统管理, 导致质量波动。同时, 部分小作坊因未配置标准化设备, 仅凭经验操作, 导致微生物污染、发酵失控等问题。结论 本研究揭示了湖南甜酒产业区域化生产格局下的差异化特征与风险隐患, 立足湖南区域特色与标准化生产理念, 从原材料选择、加工工艺标准化及政策支持体系完善3个方面提出系统性防控策略, 旨在为湖南甜酒产品的发展和创新提供参考依据。

英文摘要:

      Objective To explore differentiated quality control strategies that are characteristic of Hunan’s region. Methods Through a combination of online questionnaires and offline field research and sampling inspections, a systematic investigation and analysis were conducted on the raw material sources, process parameters, production processes, and other aspects of 138 sweet wine production entities in Hunan Province; 26 batches of raw-juice sweet wine samples from different production areas in Hunan were randomly selected and tested for their alcohol content, solid content and total acid value. Results There are differences between sweet wine producers and small workshops in terms of raw material selection, process standards, and quality and safety control. Product testing revealed that the alcohol content of sweet wine mainly ranged from 0.5%vol to 5.0%vol, the solid content was all greater than 30.0 g/100 g, and the total acid value was within 1.5 g/kg. Some enterprises, due to insufficient technological accumulation or the need for cost control, lacked systematic management of the sources of raw and auxiliary materials, resulting in quality fluctuations. However, some small workshops, due to the lack of standardized equipment and relying solely on experience, were prone to microbial contamination or loss of control over fermentation. Conclusion This study reveals the differentiated characteristics and risk hazards of the regionalized production pattern of Hunan’s sweet wine industry. Based on the regional characteristics of Hunan and the concept of standardized production, proposes systematic prevention and control strategies from 3 aspects: Raw material selection, standardization of processing techniques and improvement of policy support systems, aiming to provide reference basis for the development and innovation of Hunan sweet wine products.