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Vinegar paste and preparation method thereof

A production method and technology of vinegar ointment, applied in climate change adaptation, food science, etc., can solve problems such as resource waste, ineffective development and utilization, bitter taste, etc., and achieve comprehensive utilization, good health care function, and improved fragrance.

Active Publication Date: 2019-12-20
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since vinegar precipitation often contains more salts such as potassium salts and sodium salts, the taste is bitter, and it has not been effectively developed and utilized, resulting in a waste of resources

Method used

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  • Vinegar paste and preparation method thereof
  • Vinegar paste and preparation method thereof
  • Vinegar paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Embodiment 1 A kind of vinegar ointment and preparation method thereof

[0056] A kind of vinegar ointment, preparation method is as follows:

[0057] (1) Pretreatment of vinegar precipitation

[0058] Select vinegar that has been aged for more than 3 months, remove the vinegar liquid that is more than 2-3cm away from the vinegar sediment, collect the vinegar sediment at the bottom and a small amount of vinegar liquid in the storage tank, and heat-treat the vinegar liquid at 80°C for 10 minutes in advance. Stirring; after cooling to 30°C, grind through a colloid mill, the speed of the colloid mill is 8000r / min, and then pressurize for homogeneous crushing, the homogeneous pressure is 0.1MPa, the homogeneous temperature is 40°C, and the processing capacity is 10m 3 / h, the particle size of the precipitate after homogenization is about 1-30μm.

[0059] (2) Desalination and deastringency of vinegar precipitation

[0060] Take the homogenized raw material and let it pass...

Embodiment 2

[0072] Embodiment 2 A kind of vinegar ointment and its preparation

[0073] A kind of vinegar ointment, preparation method is as follows:

[0074] (1) Pretreatment of vinegar precipitation

[0075] Select aged vinegar to remove the vinegar liquid that is more than 2-3cm away from the vinegar sediment, collect the vinegar sediment at the bottom and a small amount of vinegar liquid in the storage tank, heat-treat the vinegar liquid at 80°C for 10 minutes in advance, and stir during the process; wait to cool to After 40°C, it is ground by a colloid mill. The speed of the colloid mill is 8000r / min, and then pressurized for homogeneous crushing. The homogeneous pressure is 0.1MPa, the homogeneous temperature is 40°C, and the processing capacity is 10m 3 / h.

[0076] (2) Desalination and deastringency of vinegar precipitation

[0077] Take the homogenized raw material and let it pass through figure 2 The shown external electric field desalination equipment performs two desalina...

Embodiment 3

[0078] Embodiment 3 A kind of vinegar ointment and its preparation

[0079] A kind of vinegar ointment, preparation method is as follows:

[0080] (1) Pretreatment of vinegar precipitation

[0081] Select aged vinegar to remove the vinegar liquid that is more than 2-3cm away from the vinegar sediment, collect the vinegar sediment at the bottom and a small amount of vinegar liquid in the storage tank, heat-treat the vinegar liquid at 80°C for 10 minutes in advance, and stir during the process; wait to cool to After 40°C, it is ground by a colloid mill. The speed of the colloid mill is 8000r / min, and then pressurized for homogeneous crushing. The homogeneous pressure is 0.1MPa, the homogeneous temperature is 40°C, and the processing capacity is 10m 3 / h.

[0082] (2) Desalination and deastringency of vinegar precipitation

[0083] Take the homogenized raw material and make it go through the desalination equipment with external electric field for two desalination treatments. T...

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Abstract

The invention relates to the technical field of food, in particular to vinegar paste prepared from table vinegar precipitate and a preparation method thereof. The method comprises the following steps:selecting aged table vinegar, removing vinegar liquid which is 2-3cm away from a table vinegar precipitate, collecting a sample, carrying out heat treatment, carrying out colloid mill treatment afterthe sample is cooled to 20-40 DEG C, and then performing homogenizing; and finally, performing desalting by adopting plate-and-frame filtering equipment with an external electric field to obtain thevinegar paste. According to the method, the vinegar precipitate is desalted to realize comprehensive utilization of resources, charged impurities are removed by using a secondary electric field-assisted method, and secondary desalination is carried out by adjusting the pH value of the raw materials, so that the optimal desalination effect is achieved, the loss of charged compounds such as amino acid is reduced, and the nutritional ingredients of the vinegar paste are reserved to the maximum extent.

Description

Technical field: [0001] The invention relates to the technical field of food, in particular to a vinegar cream made from vinegar deposits and a making method thereof. Background technique: [0002] As a common liquid acid seasoning, vinegar not only has a certain seasoning function, but also has multiple nutritional and health functions. Brewing vinegar is mainly made of grains such as sorghum, glutinous rice, and rice, and is obtained through microbial fermentation. In addition to water, the main components include organic acids, sugars, alcohols, various amino acids, polyphenols, flavonoids, vitamins, and trace elements. . In addition, it also contains polysaccharides, proteins, polypeptides, melanoidins and other substances. Because vinegar often contains salts such as more potassium salts and sodium salts in the precipitation of vinegar, the taste is bitter and astringent, so it has not been effectively developed and utilized, resulting in a waste of resources. [000...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L5/20A23L5/30A23L33/10
CPCA23L27/00A23L5/20A23L5/30A23L33/10Y02A40/90
Inventor 王敏郑宇徐迎刘静胡涛赵翠梅夏婷贾雯纪维丛
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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