Sugarcane vinegar preparation method capable of improving vinegar aroma

A technology of sugarcane vinegar and aroma, which is applied in the field of food processing, can solve problems such as insufficient aroma, and achieve the effect of improving aroma, good taste, and low molecular content

Inactive Publication Date: 2018-10-09
GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing sugarcane vinegar flavor is not enough, and the components such as so

Method used

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  • Sugarcane vinegar preparation method capable of improving vinegar aroma

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Example Embodiment

[0027] Example 1

[0028] A preparation method of sugarcane vinegar for enhancing the aroma of vinegar includes the following steps:

[0029] (1) Sugarcane squeezing process: Wash the sugarcane, peel it and squeeze it into sugarcane juice;

[0030] (2) Filtration: filter the sugarcane juice with a plate and frame filter press;

[0031] (3) Blending: using plant polysaccharides composed of wolfberry polysaccharide, bagasse saccharide, persimmon peel polysaccharide, and wine residue alcohol extract to adjust the mass percentage of sugar in the fruit pulp to 30%;

[0032] (4) Sterilization: pasteurize the fermentation broth;

[0033] (5) Alcohol fermentation: adding Saccharomyces cerevisiae to sugarcane juice and fermenting for 1d to obtain the sugarcane raw wine;

[0034] (6) Filtration: coarse filtration with diatomaceous earth filter;

[0035] (7) Acetic acid fermentation: use acetic acid bacteria and yeast mixed fermentation bacteria to ferment for 20 days;

[0036] (8) Fine filtration, ag...

Example Embodiment

[0040] Example 2

[0041] A preparation method of sugarcane vinegar for enhancing the aroma of vinegar includes the following steps:

[0042] (1) Sugarcane squeezing process: Wash the sugarcane, peel it and squeeze it into sugarcane juice;

[0043] (2) Filtration: filter the sugarcane juice with a plate and frame filter press;

[0044] (3) Blending: using plant polysaccharides composed of wolfberry polysaccharide, bagasse saccharide, persimmon peel polysaccharide, and wine residue alcohol extract to adjust the mass percentage of sugar in the fruit pulp to 20%;

[0045] (4) Sterilization: pasteurize the fermentation broth;

[0046] (5) Alcohol fermentation: adding Saccharomyces cerevisiae to sugarcane juice and fermenting for 5 days to obtain the sugarcane raw wine;

[0047] (6) Filtration: coarse filtration with diatomaceous earth filter;

[0048] (7) Acetic acid fermentation: use acetic acid bacteria and yeast mixed fermentation bacteria to ferment for 10 days;

[0049] (8) Fine filtration...

Example Embodiment

[0053] Example 3

[0054] A preparation method of sugarcane vinegar for enhancing the aroma of vinegar includes the following steps:

[0055] (1) Sugarcane squeezing process: Wash the sugarcane, peel it and squeeze it into sugarcane juice;

[0056] (2) Filtration: filter the sugarcane juice with a plate and frame filter press;

[0057] (3) Blending: using plant polysaccharides composed of wolfberry polysaccharide, bagasse saccharide, persimmon peel polysaccharide, and wine residue alcohol extract to adjust the mass percentage of sugar in the fruit pulp to 25%;

[0058] (4) Sterilization: pasteurize the fermentation broth;

[0059] (5) Alcohol fermentation: adding Saccharomyces cerevisiae to sugarcane juice and fermenting for 3d to obtain the sugarcane raw wine;

[0060] (6) Filtration: coarse filtration with diatomaceous earth filter;

[0061] (7) Acetic acid fermentation: then use acetic acid bacteria and yeast mixed fermentation bacteria to ferment for 14 days;

[0062] (8) Fine filtratio...

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Abstract

The invention discloses a sugarcane vinegar preparation method capable of improving vinegar aroma. The sugarcane vinegar preparation method comprises the following steps: (1) carrying out squeezing treatment on sugarcanes; (2) filtering; (3) blending: adjusting the mass percent content of sugar in fruit pulp to 20 to 30 percent by utilizing plant polysaccharides; (4) sterilizing; (5) carrying outalcohol fermentation; (6) filtering; (7) carrying out acetic acid fermentation: fermenting for 10 to 20 days by utilizing mixed fermentation bacteria of acetic acid bacteria and saccharomycetes; (8) carrying out fine filtering, ageing, blending and sterilizing: after carrying out the fine filtering by adopting acetate fibers, placing a mixture into an alternating-current tablet electric field environment with the electric field treatment dosage of 1.5 to 4.5kV/cm and ageing for 2 to 3 months; carrying out pasteurization to obtain sugarcane vinegar. The sugarcane vinegar prepared by the preparation method has the rich vinegar aroma and a pure, tasty and coordinated mouthfeel.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sugarcane vinegar for improving the aroma of vinegar. Background technique [0002] The ancients called sugarcane juice "spleen fruit", which has the effects of nourishing the heart and spleen, invigorating the stomach and nourishing the lungs, producing body fluid and quenching thirst. It is rich in sucrose, fructose, glucose, aspartic acid, aspartic acid, alanine, citric acid, vitamin A, vitamin C, niacin, riboflavin, potassium, calcium, phosphorus, iron, etc. A variety of nutrients, including iron content of 9mg / kg, ranking first among fruits, known as "blood-tonifying fruit". Guangxi is the largest sugarcane planting area in my country and has very rich sugarcane resources. Sugarcane sugar is a traditional sugarcane industry. At present, in order to improve the sugarcane industry chain and increase the value of sugarcane industry, the rich sugar an...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 韩佳琪谢剑玲
Owner GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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