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Blending edible vinegar and preparation method thereof

A technology for vinegar and summer vinegar, which is applied in the field of vinegar, can solve the problems of single variety of vinegar, weak typical flavor, and insufficient vinegar aroma, and achieves rich aroma components, improved quality instability, and soft and sweet taste. Effect

Active Publication Date: 2011-11-23
山西金龙鱼梁汾醋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to combine the characteristics of various existing vinegars to provide a kind of blended vinegar to solve the problem of single variety in the existing vinegar market, insufficient vinegar aroma, weak typical flavor, and the lack of functionality in vinegar. The problem of low levels of health factors

Method used

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  • Blending edible vinegar and preparation method thereof
  • Blending edible vinegar and preparation method thereof
  • Blending edible vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take 65Kg of raw vinegar, 10Kg of summer vinegar, 15Kg of five-year-aged vinegar and 10Kg of whole-smoked fermented grain vinegar, mix them evenly, fry the obtained mixed vinegar at 80°C for 2.5 hours, sterilize and fill to make mixed vinegar .

[0024] The comparison of sensory indicators before and after blending of raw vinegar is as follows:

[0025]

[0026] The physical and chemical indicators of raw vinegar before and after blending are compared as follows:

[0027]

[0028] The comparison of key control points before and after blending of raw vinegar is as follows:

[0029]

Embodiment 2

[0031] Take 70Kg of raw vinegar, 13Kg of summer vinegar, 10Kg of five-year-aged vinegar and 7Kg of whole-smoked fermented grain vinegar, mix them evenly, fry the obtained mixed vinegar at 90°C for 2 hours, sterilize and fill to make mixed vinegar .

Embodiment 3

[0033] Take 60Kg of raw vinegar, 15Kg of summer vinegar, 5Kg of five-year-aged vinegar and 20Kg of whole-smoked fermented grain vinegar, mix them evenly, fry the obtained mixed vinegar at 80°C for 2.5 hours, sterilize and fill it to make mixed vinegar .

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Abstract

The invention discloses blending edible vinegar, which is prepared by the following steps of: mixing 60 to 70 weight percent of white vinegar, 5 to 15 weight percent of summer vinegar, 10 to 15 weight percent of five-year aged vinegar and 15 to 25 weight percent of fully smoked vinegar; and decocting the vinegar at high temperature of between 80 and 90DEG C. The prepared blending edible vinegar has mild and sweet mouthfeel, rich aromatic components, high functional hygiene factor content, a ratio of total acid to reducing sugar of about 7:3, a ratio of volatile acid to nonvolatile acid of about 6:4, the ligustrazine concentration of more than or equal to 50mg / L and the general flavones concentration of more than or equal to 70mg / 100mL. Substances influencing flavor and functional factors in the edible vinegar are systematically and quantitatively coordinated, problems of unstable quality, difference in different batches and the like in the conventional edible vinegar brewing are improved, and the edible vinegar with typical flavor and functions, which ensures that sensorial taste and instrument analysis results meet the expected design requirement, is prepared, so that high quality edible vinegar is produced.

Description

technical field [0001] The invention relates to a kind of vinegar, in particular to a blended vinegar prepared by blending semi-finished vinegar prepared by various processes as a raw material, and a preparation method of the blended vinegar. Background technique [0002] The brewing of vinegar mainly includes raw material processing, alcoholic fermentation, acetic acid fermentation, smoked unstrained spirits, vinegar drenching and aging and other process links. In actual production, the fresh vinegar is raw vinegar. Because raw vinegar has not undergone any process treatment, the taste is relatively sour, the color is light, the content of amino acids and functional health care factors are small, and the quality is low. Can be used as a simple sour dressing. [0003] Smoked unstrained spirits is a unique process in the brewing process of Shanxi mature vinegar. The mature vinegar grains are smoked for 5-6 days. The color of the obtained vinegar grains is dark brown, and th...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 宋春雪林汲赵红年张茜
Owner 山西金龙鱼梁汾醋业有限公司
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