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Microcapsule Molecular Encapsulation Synergistic Spray Drying Method for Production of Shanxi Mature Vinegar Powder

An old mature vinegar and microcapsule technology is applied in the field of vinegar processing to achieve the effects of rich taste, less irritation to mucous membranes and reasonable design

Active Publication Date: 2019-11-22
SHANXI ZILIN VINEGAR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research on the combination of microencapsulation technology and spray drying method to produce Shanxi mature vinegar powder

Method used

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  • Microcapsule Molecular Encapsulation Synergistic Spray Drying Method for Production of Shanxi Mature Vinegar Powder
  • Microcapsule Molecular Encapsulation Synergistic Spray Drying Method for Production of Shanxi Mature Vinegar Powder
  • Microcapsule Molecular Encapsulation Synergistic Spray Drying Method for Production of Shanxi Mature Vinegar Powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A method for producing Shanxi aged vinegar powder by microcapsule molecular embedding and cooperative spray drying, comprising the following steps:

[0043] (1), the former ingredients

[0044] Mix Shanxi mature vinegar, concentrated hawthorn juice, and concentrated seabuckthorn juice as a batching solution; wherein, Shanxi mature vinegar has a Brix of 14-16°Brix, a total acid of 6-7g / 100mL, and a mass percentage of 85.0% of the batching solution; concentrated The Brix of hawthorn juice is 70~75°Brix, the total acid is 5.0~6.0g / 100mL, and the mass percentage is 10.0% of the ingredient liquid; the Brix of concentrated seabuckthorn juice is 60~65°Brix, and the total acid is 10~ 12g / 100mL, the mass percentage is 5.0% of the batching solution; after complete mixing, the acidity of the batching solution is 6.15~7.00g / 100mL, and the Brix of the batching solution is 22.5~25.3°Brix.

[0045] (2), preheating sterilization

[0046] The UHT instantaneous sterilization method is ...

Embodiment 2

[0063] A method for producing Shanxi aged vinegar powder by microcapsule molecular embedding and cooperative spray drying, comprising the following steps:

[0064] (1), the former ingredients

[0065] Mix Shanxi mature vinegar, concentrated hawthorn juice, and concentrated seabuckthorn juice as a batching liquid; wherein, Shanxi mature vinegar has a Brix of 14-16°Brix, a total acid of 6-7g / 100mL, and a mass percentage of 82.75% of the batching liquid; concentrated The Brix of hawthorn juice is 70~75°Brix, the total acid is 5.0~6.0g / 100mL, and the mass percentage is 11.5% of the ingredient liquid; the Brix of concentrated seabuckthorn juice is 60~65°Brix, and the total acid is 10~ 12g / 100mL, the mass percentage is 5.75% of the batching solution; after complete mixing, the acidity of the batching solution is 6.15~7.00g / 100mL, and the Brix of the batching solution is 22.5~25.3°Brix.

[0066] (2), preheating sterilization

[0067] The UHT instantaneous sterilization method is ad...

Embodiment 3

[0084] A method for producing Shanxi aged vinegar powder by microcapsule molecular embedding and cooperative spray drying, comprising the following steps:

[0085] (1), the former ingredients

[0086] Mix Shanxi mature vinegar, concentrated hawthorn juice, and concentrated seabuckthorn juice as a batching solution; wherein, Shanxi mature vinegar has a Brix of 14-16°Brix, a total acid of 6-7g / 100mL, and a mass percentage of 84.0% of the batching solution; concentrated The Brix of hawthorn juice is 70~75°Brix, the total acid is 5.0~6.0g / 100mL, and the mass percentage is 10.5% of the ingredient liquid; the Brix of concentrated seabuckthorn juice is 60~65°Brix, and the total acid is 10~ 12g / 100mL, the mass percentage is 5.5% of the batching solution; after complete mixing, the acidity of the batching solution is 6.15~7.00g / 100mL, and the Brix of the batching solution is 22.5~25.3°Brix.

[0087] (2), preheating sterilization

[0088] The UHT instantaneous sterilization method is ...

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Abstract

The invention discloses a method for producing a Shanxi mature vinegar powder through cooperation of microcapsule molecular embedding and spray drying. The method comprises the following steps: (1) pre-proportioning; (2) preheating sterilization; (3) post-proportioning; (4) standardization; (5) spray drying; (6) fluidized bed cooling sieving; and (7) packaging. According to the process disclosed by the invention, Shanxi mature vinegar is taken as a raw material and mixed with concentrated haw juice and concentrated hippophae juice into a proportioning solution, the proportioning solution is sterilized, then beta-cyclodextrine and maltodextrin are added, the microcapsule molecular embedding is carried out, then the proportioning solution is scientifically compounded with a composite spice powder and a composite yeast extract, and powder spray is carried out to prepare the Shanxi mature vinegar powder. The product reserves the nutritional ingredients of the Shanxi mature vinegar, improves the flavour thereof and enriches the taste.

Description

technical field [0001] The invention relates to the technical field of vinegar processing, in particular to a method for producing Shanxi mature vinegar powder by utilizing microcapsule molecular embedding technology and pressure spray drying technology. Background technique [0002] Shanxi Mature Vinegar has a soft taste, sour taste, mellow and long-lasting, unique flavor and a long history. It is the first of the four famous vinegars in my country and is known as "the best vinegar in the world". Shanxi old mature vinegar is rich in nutrition, rich in various organic acids, amino acids, peptides and physiologically active substances, which make vinegar have a unique flavor, and has the functions of helping digestion, inhibiting blood sugar rise, lowering blood fat, lowering cholesterol, promoting metabolism, antibacterial, It has nutritional functions such as preventing colds, preventing liver diseases, and beauty and skin care. It is an indispensable condiment for home coo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/08
CPCC12J1/08
Inventor 周景丽田莉武耀文郎繁繁梁楷
Owner SHANXI ZILIN VINEGAR
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