Rapid artificial aging method for fruit vinegar

A technology for artificial aging and fruit vinegar, 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, etc., and achieve the effects of shortening the aging period, no ozone residue, and significant economic benefits.

Inactive Publication Date: 2012-06-06
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. 1 t of fresh loquat fruit vinegar that has just been fermented has a total ester content of 3.96 g / L, a residual ethanol content of 0.25%, and a fruit vinegar temperature of 30°C. An ozone generator with an ozone output of 2kg / h is used to generate ozone gas, and an air pump is used to directly introduce the ozone gas to the bottom of the vinegar storage tank. A number of small holes are reserved around to allow ozone to escape from the small holes. The concentration of ozone in fruit vinegar is detected by iodometric method every 5 minutes. When the ozone content of vinegar solution reaches 4-5mg / L, the introduction of ozone can be stopped. Note down the ventilation time (20min in this example), and this time can be used for the same treatment in the future. After ozone treatment, the total ester content was 6.21g / L detected in airtightness for 8-10 days, and the color of the fruit vinegar was deepened and the aroma was...

Embodiment 2

[0012] Artificial rapid aging of green plum vinegar. The fresh green plum fruit vinegar 0.5t just finished fermentation has a total ester content of 3.44g / L, a residual ethanol content of 0.20%, and a fruit vinegar temperature of 30°C. An ozone generator with an ozone output of 2kg / h is used to generate ozone gas, and an air pump is used to directly introduce the ozone gas to the bottom of the vinegar storage tank. A number of small holes are reserved around to allow ozone to escape from the small holes. The concentration of ozone in fruit vinegar is detected by iodometric method every 5 minutes. When the ozone content of vinegar solution reaches 4-5mg / L, the introduction of ozone can be stopped. Write down the ventilation time (in this case, 15 minutes), and the same time can be used for the same treatment in the future. After ozone treatment, the total ester content is 6.08g / L detected in airtight 9-10 days, and the color of the fruit vinegar is deepened and the aroma is r...

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PUM

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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 particularly relates to a rapid artificial aging method for fruit vinegar. Background technique [0002] At present, fruit vinegar fermentation is often produced by liquid fermentation method. Fresh fruit vinegar that has just been fermented has a blunt taste, a pungent vinegar taste, and a weak aroma. In order to improve the flavor and aroma of vinegar, 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 a long time. In order to accelerate the aging of vinegar and shorten the aging period, modern processing mostly adopts artificial rapid aging technology. At present, the methods used for vinegar aging mainly include high-voltage electrostatic aging, laser aging, microwave aging, infrared aging, etc. The temperature rises after microwave and infrared act on the body of wine or vinegar, wh...

Claims

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Application Information

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Patent Type & Authority Patents(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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