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Rapid artificial aging method for fruit vinegar

A technology of artificial aging and fruit vinegar, which is applied in the field of food processing, can solve the problems of limited service life of laser tubes, loss of aroma components, and impact on product quality, and achieve the effects of shortening the aging period, no ozone residue, and significant economic benefits

Inactive Publication Date: 2009-04-15
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the methods used to accelerate the aging of vinegar mainly include high-voltage electrostatic aging, laser aging, microwave aging, infrared aging, etc. The temperature rises after microwave and infrared rays act on the body of wine or vinegar, which is actually "high temperature aging". "Storage, while promoting the volatilization of miscellaneous flavor substances, it will inevitably lose part of the aroma components in wine or vinegar, which affects product quality; the laser method is simple and easy to implement, but due to the limited service life of the laser tube, the processing cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Artificial rapid aging of loquat fruit vinegar. 1t of fresh loquat fruit vinegar that has just been fermented has a total ester content of 3.96g / L, a residual ethanol content of 0.25%, and a fruit vinegar temperature of 30°C. The ozone generator that adopts ozone production to be 2kg / h produces ozone gas, and the bottom that ozone gas is directly imported into the fruit vinegar storage tank with air pump, in order to accelerate the dissolution of ozone, the pipeline that transports ozone needs to be circled at the bottom of the storage tank for a week, and A number of small holes are reserved around to allow ozone to escape from the small holes. Every 5min, detect the concentration of ozone in the fruit vinegar with iodometric method, when detecting that the ozone content of the vinegar solution reaches 4-5mg / L, you can stop feeding the ozone. Write down the ventilation time (in this case, the time is 20 minutes), and this time can be used as the basis for the same tre...

Embodiment 2

[0012] Artificial rapid aging of green plum fruit vinegar. 0.5t of fresh green plum fruit vinegar that has just been fermented has a total ester content of 3.44g / L, a residual ethanol content of 0.20%, and a fruit vinegar temperature of 30°C. Adopt the ozone generator that ozone production is 2kg / h to produce ozone gas, with air pump, ozone gas is directly introduced into the bottom of the fruit vinegar storage tank, in order to accelerate the dissolution of ozone, the pipeline that transports ozone needs to be circled around the bottom of the storage tank, and A number of small holes are reserved around to allow ozone to escape from the small holes. Every 5min, detect the concentration of ozone in the fruit vinegar with iodometric method, when detecting that the ozone content of the vinegar solution reaches 4-5mg / L, you can stop feeding the ozone. Write down the ventilation time (15 minutes in this example), and use this time as the standard for the same treatment in the fut...

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Abstract

The invention provides a quick manual maturation accelerating method of fruit vinegar, uses gassy ozone to oxidize the fruit vinegar, and quickly and manually accelerates the fruit vinegar maturation. The method has simplicity, convenience and low cost, does not use heat treatment, does not have residual ozone, is safe and reliable, can raise the total ester content of the fruit vinegar by about 40 percent, and has little influence to aminonitrogen and total acid of the fruit vinegar; furthermore, the method can enhance the color and flavor of the fruit vinegar, provide the processed fruit vinegar with mature characteristics and greatly shorten the fruit vinegar aging period, is applicable to large-scale popularization and application, and has remarkable economic benefits.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a method for rapid artificial aging of fruit vinegar. Background technique [0002] Fruit vinegar fermentation is often produced by liquid fermentation method. Fresh fruit vinegar that has just been fermented has a harsh taste, a pungent vinegar taste, and a weak aroma. In order to improve the flavor of vinegar and increase its aroma, fresh vinegar must be aged. Traditionally, the natural aging process is mostly used, which lasts for a long time, ranging from a few months to years, takes up a lot of equipment and containers, is difficult to manage, and has poor sanitation conditions, which cannot satisfy the market supply well. In order to speed up the aging of vinegar and shorten the aging period, modern processing often adopts artificial rapid aging technology. At present, the methods used to accelerate the aging of vinegar mainly include high-voltage ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 何志刚李维新林晓姿任香芸
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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