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Method for increasing content of tetramethylpyrazine in edible vinegar

A technology of tetramethylpyrazine and vinegar, which is applied in the field of food processing, can solve the problems of limited production due to storage time and low content of tetramethylpyrazine, and achieve the effects of shortening aging time, short processing time and low energy consumption

Inactive Publication Date: 2017-11-24
FUJIAN AGRI & FORESTRY UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the content of tetramethylpyrazine in traditional fermented vinegar is generally low, and it has to be naturally accumulated after long-term aging. After several years of aging, the content of tetramethylpyrazine will increase to 0.1mg / mL. Such a long storage time greatly limited the output

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  • Method for increasing content of tetramethylpyrazine in edible vinegar
  • Method for increasing content of tetramethylpyrazine in edible vinegar
  • Method for increasing content of tetramethylpyrazine in edible vinegar

Examples

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Embodiment 1

[0029] Embodiment 1 of the present invention is: a method for increasing the content of tetramethylpyrazine in vinegar, which can greatly increase the content of tetraalkylpyrazine in vinegar within a short aging time.

[0030] First, high-quality sorghum and glutinous rice and other starchy raw materials are selected through liquefaction, saccharification, alcoholic fermentation, and acetic acid fermentation to obtain freshly fermented smoked vinegar, and then a mixture of acetoin and ammonium salt is added to the vinegar. The salt is at least one of ammonium acetate, ammonium chloride, ammonium sulfate, ammonium nitrate, ammonium phosphate and ammonium citrate. In this embodiment, ammonium acetate is preferred. The molar ratio of acetoin and ammonium acetate is 1:2-1:4, and the content of the mixture of acetoin and ammonium acetate is 0.5-1.5% by weight of vinegar. Then add acetoin and ammonium salt to the vinegar to carry out high-voltage pulse electric field treatment, the...

Embodiment 2

[0033] Embodiment 2 of the present invention differs from Embodiment 1 in that:

[0034] The content of the mixture of the acetoin and ammonium acetate is 0.5% of the vinegar weight, the mol ratio of the acetoin and ammonium acetate is 1:2, the voltage is 5kV, and the electric field strength is 20kV / cm, the pulse frequency is 100 Hz, and the pulse width is 2 μs. The vinegar treated by the high-voltage pulse electric field is kept at 35° C. for 3 hours, and the cooled vinegar is aged for 3 months.

[0035] In this example, the content of tetramethylpyrazine in the vinegar treated with the high-voltage pulse electric field is 5 times that in the vinegar without the high-voltage pulse electric field treatment.

Embodiment 3

[0037] Embodiment 3 of the present invention differs from the foregoing embodiments in that:

[0038] Select high-quality sorghum, barley, pea and other starchy raw materials to obtain freshly fermented mature vinegar through liquefaction, saccharification, alcohol fermentation, acetic acid fermentation and other processes.

[0039] The content of the mixture of the acetoin and ammonium acetate is 1.5% of the vinegar weight, the mol ratio of the acetoin and ammonium acetate is 1:3, the voltage is 10kV, and the electric field strength is 40kV / cm, the pulse frequency is 250 Hz, and the pulse width is 20 μs. The vinegar treated by the high-voltage pulse electric field is kept at 45° C. for 15 hours, and the cooled vinegar is aged for 6 months.

[0040] In this example, the content of tetramethylpyrazine in the vinegar treated with the high-voltage pulse electric field was 13.5 times that of the vinegar without the high-voltage pulse electric field treatment.

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Abstract

The invention relates to a method for increasing content of tetramethylpyrazine in edible vinegar. The method comprises the following steps: adding a mixture of acetoin and ammonium salt in the edible vinegar, performing high-voltage pulse electric field treatment on the edible vinegar added with acetoin and ammonium salt, insulating the edible vinegar processed with high-voltage pulse electric field treatment for 3-15 h at the temperature of 35-55 DEG C, cooling the edible vinegar; and ageing the cooled edible vinegar for 3-12 months at the temperature of 20-30 DEG C. By adding a certain amount of acetoin and ammonium salt, acetoin and ammonium salt content in the edible vinegar can be increased, the intermolecular collision probability is increased; the energy consumption during a high-voltage pulse electric field treatment process is little, the high-voltage pulse electric field treatment can be carried out under normal temperature, the reaction rate is increased, the nutrition component of the edible vinegar cannot be destroyed, the processing efficiency is high, the processing time is short which is generally short than 3 min, and the method is suitable for large-scale production usage by enterprises. The method can greatly shortens the ageing time of the edible vinegar and increases the content of tetramethylpyrazine in the edible vinegar in short time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for increasing the content of tetramethylpyrazine in vinegar. Background technique [0002] Vinegar is brewed from grains and other starchy substances through microbial koji saccharification, alcohol fermentation and acetic acid fermentation. Vinegar is not only a condiment, but also a health food. In addition to a large amount of acetic acid, vinegar also contains substances such as calcium, iron, grape acid, lactic acid, glycerin, fatty acids and salts. In terms of consumption, vinegar can dissolve calcium and iron in food, making it easy for the body to absorb, and it can also protect the nutrients in food from being destroyed. "Compendium of Materia Medica" records that "vinegar can reduce swelling, dissipate water vapor, kill evil poison, and treat various medicines." Modern medical research also shows that vinegar not only has the functions of relieving fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 陈继承田晶晶葛慧芳陈亚珍梁孝锋
Owner FUJIAN AGRI & FORESTRY UNIV
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