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Chinese prickly ash cooking wine and preparation method therefor

The technology of cooking wine and Chinese prickly ash is applied to the field of Chinese prickly ash cooking wine and its preparation, which can solve the problems of shortening the shelf life of the cooking wine, the fragrance of prickly ash is light and not strong, and reducing the sensory quality of the cooking wine, and achieves the effect of good storage stability.

Active Publication Date: 2016-01-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing Zanthoxylum bungeanum cooking wine preparation process generally is to soak the dried Zanthoxylum bungeanum in edible alcohol or wine, and the Zanthoxylum bungeanum extract obtained after filtering is mixed with edible alcohol, yellow rice wine and other spices. The active ingredient Zanthoxylum bungeanum has low volatile oil content, and the aroma of Zanthoxylum bungeanum is light but not strong; in addition, due to the interaction between the protein contained in Zanthoxylum bungeanum, plant polyphenols and other substances and rice wine, the prepared Zanthoxylum bungeanum cooking wine is easy to flocculate and precipitate, which reduces the sensory quality of cooking wine and shortens the cooking time. Shelf life of cooking wine

Method used

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  • Chinese prickly ash cooking wine and preparation method therefor
  • Chinese prickly ash cooking wine and preparation method therefor
  • Chinese prickly ash cooking wine and preparation method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment includes the following steps:

[0023] Using natural Zanthoxylum essential oil as raw material, take 20g of Tween 80 (Tween80) and 10g of edible alcohol, mix well to make a mixed emulsifier, add 5g of Zanthoxylum essential oil, and stir for 15min at a temperature of 30°C and a stirring speed of 3000r / min. , then add 65g of water, and stir for 20min at a temperature of 30°C and a stirring speed of 3000r / min to obtain a microemulsion of pepper essential oil. The microemulsion has an average particle size of 77nm, is clear and transparent, and has good stability; %, the light transmittance is 97.3%, and there is no obvious change compared with the beginning of storage. Adjust the pH value of rice wine to 3.8, and the alcohol content of rice wine is 12% (v / v); the amount of edible salt added is 13g / L, and the amount of pepper essential oil microemulsion added is 1‰ of the volume of rice wine, fully stirred; the semi-finished cooking wine is filtered , Steri...

Embodiment 2

[0025] This embodiment includes the following steps:

[0026] Using natural Zanthoxylum essential oil as raw material, take 20g of Tween 80 (Tween80) and 10g of edible alcohol, mix well to make a mixed emulsifier, add 7g of Zanthoxylum essential oil, and stir for 20min at a temperature of 30°C and a stirring speed of 3000r / min. , then add 70g of water, and stir for 20min at a temperature of 30°C and a stirring speed of 3000r / min to obtain a microemulsion of pepper essential oil. The microemulsion has an average particle size of 83nm, is clear and transparent, and has good stability; %, the light transmittance is 96.3%, and there is no obvious change compared with the beginning of storage. Adjust the pH value of rice wine to 3.6, and the alcohol content of rice wine is 11% (v / v); the amount of edible salt added is 10g / L, and the amount of microemulsion of pepper essential oil added is 2‰ of the volume of rice wine, fully stirred; the semi-finished cooking wine is filtered , St...

Embodiment 3

[0028] (1) The volatile oil content of the Chinese prickly ash cooking wine obtained in Example 1 and Example 2 was detected, and compared with the commercially available Chinese prickly ash cooking wine, the results are shown in Table 1 below.

[0029] Table 1 The comparison of the volatile oil content between the Chinese prickly ash cooking wine prepared by the present invention and the commercially available prickly ash cooking wine

[0030]

[0031] It can be seen that the volatile oil content of the prickly ash cooking wine prepared by this technology is about 10 times that of similar commercially available products, and it is a prickly ash cooking wine with a high volatile oil content.

[0032] The storage stability of the Chinese prickly ash cooking wine prepared in embodiment 1 has been detected, and the results are shown in the attached figure 1 And attached figure 2 , it can be seen that the cooking wine prepared by the present invention has good storage stabili...

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Abstract

The invention discloses Chinese prickly ash cooking wine and a preparation method therefor, and belongs to the brewing technology field. A microemulsion formula of Chinese prickly ash essential oil is designed with natural Chinese prickly ash essential oil is employed as a raw material, and a Chinese prickly ash essential oil microemulsion is prepared. The obtained Chinese prickly ash essential oil microemulsion is blended with rice wine and salt, the pH value of rice wine, the rice wine alcohol degree, the edible salt addition and the Chinese prickly ash essential oil microemulsion are adjusted, full stirring is carried out, and Chinese prickly ash cooking with a high essential oil content is prepared after operations of filtering, disinfection, filling and the like. When the produced cooking wine is compared with traditional Chinese prickly ash cooking wine, the essential oil content in the cooking wine is raised by more than 10 times, and the mutton smell removal, fish smell removal and seasoning effects are substantial. In addition, the cooking wine produced through the technology is clear and stable, the essential oil preserving rate is 97.25% after storage for 12 months, the cooking wine light transmittance is 97.18%, and good storage stability is achieved.

Description

technical field [0001] The invention relates to prickly ash cooking wine and a preparation method thereof, belonging to the technical field of brewing. Background technique [0002] Cooking wine is a kind of wine specially used for cooking and seasoning. The function of cooking wine is mainly to remove the fishy smell of fish and meat, increase the aroma of dishes, and help the salty and sweet flavors fully penetrate into the dishes. Existing seasoning wine is mainly to take fermented wine, distilled wine or edible alcohol component as main body, add edible salt (can add plant spices), the liquid condiment that forms. [0003] Zanthoxylum bungeanum is an indispensable condiment in people's life. The main use of Zanthoxylum bungeanum is as a spice, which is used in cooking, processing and seasoning of various foods. The aroma of Zanthoxylum bungeanum is produced by the volatile oil of Zanthoxylum bungeanum. [0004] The existing Zanthoxylum bungeanum cooking wine preparatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23V2002/00A23V2250/08
Inventor 毛健苏蓝田周志磊
Owner JIANGNAN UNIV
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