Maturing method of edible vinegar and its equipment

A technology of vinegar and cooler, which is applied in the field of vinegar processing, can solve the problems of unpopular equipment, high manufacturing requirements, inconvenient continuous production, etc., and achieve the effects of shortening the production cycle, improving quality, and good application value

Inactive Publication Date: 2005-05-04
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although the above methods have a good aging effect, the equipment and manufacturing requirements for high-voltage electrostatic or laser aging are high, and the equipment is not popular, which is not convenient for continuous production.

Method used

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  • Maturing method of edible vinegar and its equipment
  • Maturing method of edible vinegar and its equipment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 After the brewed vinegar with a total ester content of 3.28% is homogenized through a 20MPa high-pressure homogenizer (the pressure of the first-stage homogenizing valve is 12MPa, and the pressure of the second-stage homogenizing valve is 5MPa), it immediately flows into the table with a gauge pressure of Microwave radiation is used in the microwave reactor of 0.02MPa. After the temperature reaches 82°C, it flows into the cooler. After decompression and cooling to 35°C, the product is collected. The total acid content is 4.03%, the total ester content is 4.30%, and the total ester content increases. The rate is 31.10%.

[0024] Embodiment 2--5 method is the same as embodiment 1, and experimental data is shown in Table 1.

[0025]

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Abstract

A method for accelerating the aging of vinegar, which is characterized in that after the vinegar is subjected to high-pressure homogenization above 12MPa, it immediately flows into a microwave reactor and is irradiated with microwaves. After the temperature reaches 55°C-98°C, it flows into a cooler, and after cooling, reducing Press to collect the product. The special device for the aging method is composed of a high-pressure homogenizer (1), a microwave oven (2), a microwave reactor (3), and a cooler (8). The technology can significantly improve the quality of vinegar, greatly shorten the production cycle of brewing mature vinegar, improve production efficiency, reduce the area occupied by production, improve hygiene and safety, and has good application value.

Description

1. Technical field [0001] The invention relates to a processing method of vinegar, in particular to a method and a device for accelerating the aging of vinegar by physical means. 2. Background technology [0002] All high-quality brewed vinegar generally needs to be aged and stored for a long time. For example, Shanxi mature vinegar can be naturally aged for more than half a year before it can achieve a strong fragrance and soft taste. In fact, during the aging process, the ester aroma substances in vinegar continue to increase, and the increase in the molecular association between acetic acid and water makes the taste soft and rich in aroma. In order to improve production efficiency and shorten the aging time, people have developed electrostatic aging method (a preliminary study on the microcosmic mechanism of vinegar composition change in high-voltage electrostatic field, China Brewing, 1993, [2]), laser aging method (laser aging vinegar Technology, Applied Laser, 1993, 1...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00C12J1/10
Inventor 王常青
Owner SHANXI UNIV
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