Pretreatment method of caramel color for cooking wine and cooking wine coloring method

Abstract

The invention provides a pretreatment method of caramel color for cooking wine and a cooking wine coloring method.The pretreatment method of the caramel color for the cooking wine comprises the steps that first yellow wine is adopted for conducting pH adjustment on the caramel color, then second yellow wine is added for alcohol precipitation treatment, and a first system is prepared; the acidity of the first yellow wine is greater than that of the second yellow wine; mixing the first system with table salt for salting-out treatment to prepare a second system; and carrying out standing treatment on the second system. The caramel color is consistent with the pH range of cooking wine through pH adjustment, alcohol precipitation treatment is performed after the isoelectric point of the caramel color is changed, substances with negative charges in the caramel color can be combined with proteins with positive charges to form a turbid yellow wine phenomenon, and the proteins in the yellow wine and other substances in the caramel color are gathered into clusters to form large precipitates. Salt is used for salting out caramel color, and strong electrolyte sodium chloride affects the colloidal property of a caramel color system, so that the caramel color system is promoted to precipitate and flocculate in advance, and the content of impurities is reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cooking wine processing, in particular to a caramel color pretreatment method for cooking wine and a cooking wine coloring method. BACKGROUND

[0002] Caramel color, also known as caramel, is commonly known as sauce color. It is the largest edible colorant used in China, with a usage of more than 90% of the total amount of edible colorants. It is widely used in condiments, beverages, medicines and other fields. As a coloring agent, caramel color can not only improve the color of cooking wine and make people feel happy, but also increase appetite and artistic enjoyment, and also enhance the aroma intensity and richness of cooking wine.

[0003] However, since caramel color contains a certain amount of insoluble impurities, it is easy to cause self-settling phenomenon, and when added to cooking wine, it may also cause co-settling of other particles, affecting the quality of cooking wine. SUMMARY

[0004] Therefore, the present application provides a caramel color pretreatment method for cooking wine and a cooking wine coloring method to reduce the content of insoluble impurities in caramel color and reduce the impact on the quality of cooking wine.

[0005] The first aspect of the present application provides a caramel color pretreatment method for cooking wine, comprising the following steps:

[0006] The first yellow wine is used to adjust the pH of the caramel color, and then the second yellow wine is added for alcohol precipitation treatment to prepare a first system; the acidity of the first yellow wine is greater than that of the second yellow wine;

[0007] The first system is mixed with salt for salting-out treatment to prepare a second system;

[0008] The second system is subjected to standing treatment.

[0009] The second aspect of the present application provides a caramel color pretreatment method for cooking wine, comprising the following steps:

[0010] The caramel color is mixed with salt for salting-out treatment of the caramel color to prepare system A;

[0011] The first yellow wine is used to adjust the pH of the system A, and then the second yellow wine is added for alcohol precipitation treatment to prepare system B; the acidity of the first yellow wine is greater than that of the second yellow wine;

[0012] The system B is subjected to standing treatment.

[0013] In some embodiments, the acidity of the first yellow wine is 6g / L-7g / L; and / or

[0014] The acidity of the second yellow rice wine is 4 g / L-5 g / L.

[0015] In some embodiments, the first yellow rice wine is used to adjust the pH value of the caramel color to 4-6; and / or

[0016] When the alcohol precipitation treatment is performed, the mass percentage of the caramel color in the mixture obtained after the second yellow rice wine is added is 40%-80%; and / or

[0017] When the salt precipitation treatment is performed, the mass percentage of sodium chloride in the mixture obtained after the first system and the table salt are mixed is 2%-6%.

[0018] In some embodiments, the first yellow rice wine is used to adjust the pH value of the system A to 4-6; and / or

[0019] When the alcohol precipitation treatment is performed, the mass percentage of the caramel color in the mixture obtained after the second yellow rice wine is added is 40%-80%; and / or

[0020] When the salt precipitation treatment is performed, the mass percentage of sodium chloride in the mixture obtained after the caramel color and the table salt are mixed is 2%-6%.

[0021] In some embodiments, when the salt precipitation treatment is performed, the table salt is added in the form of an aqueous table salt solution.

[0022] Optionally, the mass percentage concentration of the aqueous table salt solution is 25%-32%.

[0023] In some embodiments, the standing treatment is performed for 18 h-36 h.

[0024] The third aspect of the present application provides a method for coloring cooking wine, comprising the following steps:

[0025] The caramel color clear liquid prepared by the pretreatment method of the first aspect and / or the second aspect of the present application is added to the cooking wine, and then a filtration treatment is performed.

[0026] In some embodiments, the mass percentage of the caramel color clear liquid relative to the mass of the cooking wine is 0.4%-1.2%.

[0027] In some embodiments, the filtration treatment is performed by using an ultrafiltration membrane;

[0028] Optionally, the pore size of the ultrafiltration membrane is 30 KD-60 KD.

[0029] The above caramel color pretreatment method for cooking wine uses yellow rice wine with different acidities to adjust the pH of caramel color and perform alcohol precipitation treatment, the pH adjustment makes the caramel color consistent with the pH range of cooking wine, the isoelectric point of caramel color is changed, and then yellow rice wine is added for alcohol precipitation treatment, the negatively charged substances in caramel color can combine with positively charged proteins to form a yellow rice turbidity phenomenon, resulting in the aggregation of proteins in yellow rice and negatively charged substances in caramel color into large precipitates. Salt is used to perform salting-out treatment on caramel color, and the strong electrolyte sodium chloride affects the colloid properties of the caramel color system, thereby promoting the premature precipitation and flocculation of the caramel color system and reducing the content of insoluble impurities. Therefore, the above method can effectively reduce the content of insoluble impurities in caramel color and further reduce the impact on the quality of cooking wine. DETAILED DESCRIPTION

[0030] In order to facilitate the understanding of the present application, the present application will be described more fully below with reference to relevant embodiments. The following describes the preferred embodiments of the present application. However, the present application can be implemented in many different forms, and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of the present application more thorough and comprehensive.

[0031] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present application belongs. The terms used in the specification of the present application herein are only for the purpose of describing the specific embodiments and are not intended to limit the present application.

[0032] The selection range of the terms "and / or", "or / and", "and / or" used herein includes any one of two or more related listed items, and also includes any and all combinations of related listed items, including any two related listed items, any more related listed items, or all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", "and / or", it should be understood that in the present application, the technical solution undoubtedly includes the technical solution connected by "logical and", and also undoubtedly includes the technical solution connected by "logical or".

[0033] In the present application, the technical features described in an open manner include both closed technical solutions consisting of listed features and open technical solutions containing listed features.

[0034] In the present application, if a numerical interval is involved, the numerical interval is considered to be continuous and includes the minimum value and the maximum value of the range and every value between the minimum value and the maximum value, unless otherwise specified. Further, when a range is referred to as an integer, every integer between the minimum value and the maximum value of the range is included. In addition, when multiple ranges are provided to describe a feature or a characteristic, the ranges can be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all sub-ranges subsumed therein.

[0035] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form a range not explicitly recited; and any lower limit can be combined with any other lower limit to form a range not explicitly recited, and likewise any upper limit can be combined with any other upper limit to form a range not explicitly recited. In addition, each individual disclosed point or singular numerical value can be combined with any other point or singular numerical value as a lower limit or an upper limit to form a range not explicitly recited.

[0036] In the present application, a temperature parameter, unless otherwise specified, allows for constant temperature processing and processing within a certain temperature interval. The constant temperature processing allows for fluctuations within the accuracy range controlled by the instrument. Fluctuations within a range such as ±5°C, ±4°C, ±3°C, ±2°C, ±1°C are allowed.

[0037] In the present application, "suitable", "suitable", "any suitable manner", and the like, as described in the present application, are subject to the ability to implement the technical solutions of the present application, solve the technical problems of the present application, and achieve the intended technical effects of the present application.

[0038] In the present application, "further", "further", "in particular" and the like are used to describe the purpose of the content, but should not be construed as limiting the scope of protection of the present application.

[0039] In the present application, "optionally", "optional", "optional" means optional, that is, selected from two parallel schemes of "have" or "have" any one of them. If there are multiple "optional" in a technical solution, unless otherwise specified, and there is no contradiction or mutual restriction, each "optional" is independent of each other.

[0040] In the description of the application, "multiple" means at least two, for example, two, three, and the like, unless otherwise specifically limited.

[0041] If there is no special description, all embodiments and optional embodiments of the present application can be combined to form new technical solutions. If there is no special description, all technical features and optional technical features of the present application can be combined to form new technical solutions.

[0042] If there is no special instruction, all steps of the present application can be carried out in sequence, or randomly, preferably in sequence.

[0043] The liquor product body state requires clear transparency, and only a small amount of aggregates is allowed at any temperature condition. However, since the caramel color itself contains a certain amount of insoluble impurities, it is easy to cause self-settling phenomenon, and adding it to the liquor may also cause co-settling of other particles, affecting the quality of the liquor.

[0044] Based on the above problems, the caramel color for liquor is subjected to pH adjustment, alcohol precipitation treatment and salting-out treatment, so as to effectively reduce the content of insoluble impurities in the caramel color; then the caramel color clear liquid combined with membrane filtration is added to the liquor, and the obtained colored liquor has less impurity content and high stability.

[0045] One or more embodiments of the present application provide a pretreatment method of caramel color for liquor, comprising the following steps: using a first yellow wine to adjust the pH of the caramel color, then adding a second yellow wine for alcohol precipitation treatment to prepare a first system; the acidity of the first yellow wine is greater than that of the second yellow wine; mixing the first system with salt for salting-out treatment to prepare a second system; and subjecting the second system to standing treatment.

[0046] It should be noted that in the present application, "first yellow wine", "second yellow wine", "first system", "second system" and the like are only for the purpose of description, and cannot be understood as indicating or implying relative importance or quantity, nor can it be understood as implying the importance or quantity of the indicated technical features. Moreover, "first", "second" and the like only serve the purpose of non-exhaustive enumeration description, and should be understood as not constituting a closed limitation on the quantity.

[0047] The acidity in the first yellow wine is mainly used to adjust the pH value, simulating the pH value of the liquor system; the second yellow wine mainly undergoes alcohol precipitation reaction, and high-alcohol-content yellow wine is selected. During the fermentation of yellow wine, too high acidity will inhibit the activity of yeast, so that the fermentation cannot be fully carried out, the sugar cannot be completely converted into alcohol, and the final alcohol content is reduced, so the acidity of the first yellow wine needs to be greater than that of the second yellow wine.

[0048] Understandably, the above caramel color pretreatment method for cooking wine uses yellow rice wine with different acidities to adjust the pH of caramel color and perform alcohol precipitation treatment. The pH adjustment makes the caramel color consistent with the pH range of cooking wine. After the isoelectric point of caramel color is changed, yellow rice wine is added for alcohol precipitation treatment. The negatively charged substances in caramel color can combine with positively charged proteins to form a yellow rice wine turbidity phenomenon, causing the proteins in yellow rice wine to aggregate with the negatively charged substances in caramel color to form large precipitates. Salt is used to perform salting-out treatment on caramel color. The strong electrolyte sodium chloride affects the colloidal properties of the caramel color system, thereby promoting the premature precipitation and flocculation of the caramel color system and reducing the content of insoluble impurities. Therefore, pretreating caramel color using the above method can effectively reduce the content of insoluble impurities in caramel color, thereby reducing the impact on the quality of cooking wine.

[0049] In some embodiments, the acidity of the first yellow rice wine is 6 g / L-7 g / L; for example, it can be but is not limited to 6 g / L, 6.1 g / L, 6.2 g / L, 6.3 g / L, 6.4 g / L, 6.5 g / L, 6.6 g / L, 6.7 g / L, 6.8 g / L, 6.9 g / L, 7 g / L, or a range between any two of the above acidities, etc. Thus, the addition of yellow rice wine with an acidity of 6 g / L-7 g / L can simulate the acidity of the cooking wine system, thereby changing the isoelectric point of the caramel color system added to the cooking wine.

[0050] As a possible implementation, the acidity of the second yellow rice wine is 4 g / L-5 g / L; for example, it can be but is not limited to 4 g / L, 4.1 g / L, 4.2 g / L, 4.3 g / L, 4.4 g / L, 4.5 g / L, 4.6 g / L, 4.7 g / L, 4.8 g / L, 4.9 g / L, 5 g / L, or a range between any two of the above acidities, etc. Thus, the second yellow rice wine mainly provides high alcohol concentration, and at this acidity, the yellow rice wine has less impact on the inhibition of yeast activity.

[0051] In some embodiments, the first yellow rice wine is used to adjust the pH of the caramel color to 4-6. As a non-limiting example, the pH of the caramel color can be adjusted to 4, 4.2, 4.4, 4.6, 4.8, 5, 5.2, 5.4, 5.6, 5.8, 6, or a range between any two of the above pH values, etc.

[0052] In some embodiments, when the alcohol precipitation treatment is performed, the mass percentage of caramel color in the mixture obtained after the second yellow wine is added is 40%-80%; for example, it can be but is not limited to 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78%, 80% or a range between any two of the above mass percentages, etc. When the alcohol precipitation treatment is performed, when the mass percentage of caramel color is controlled in the above range, the other negatively charged substances in the caramel color will fully react with the proteins in the yellow wine, reducing the risk of precipitation in the cooking wine added subsequently.

[0053] As a possible implementation, when the salt precipitation treatment is performed, the mass percentage of sodium chloride in the mixture obtained after the sodium chloride is mixed with the first system and the table salt is 2%-6%; for example, it can be but is not limited to 2%, 2.2%, 2.4%, 2.6%, 2.8%, 3%, 3.2%, 3.4%, 3.6%, 3.8%, 4%, 4.2%, 4.4%, 4.6%, 4.8%, 5%, 5.2%, 5.4%, 5.6%, 5.8%, 6% or a range between any two of the above values, etc. When the salt precipitation treatment is performed, when the mass percentage of sodium chloride is in the above range, the salt precipitation treatment affects the colloid properties of the caramel color system, thereby promoting the caramel color system to precipitate and flocculate in advance, and reducing the content of insoluble impurities.

[0054] As a possible implementation, when the salt precipitation treatment is performed, the table salt is added in the form of a table salt aqueous solution.

[0055] In some optional embodiments, the mass percentage concentration of the table salt aqueous solution is 25%-32%; for example, it can be but is not limited to 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32% or a range between any two of the above mass percentage concentrations, etc.

[0056] In some of the embodiments, the standing treatment time is 18h-36h; for example, it can be but is not limited to 18h, 20h, 22h, 24h, 26h, 28h, 30h, 32h, 34h, 36h or a range between any two of the above times, etc.

[0057] One or more embodiments of the present application provide a caramel color pretreatment method for cooking wine, comprising the following steps: mixing caramel color and table salt to perform salt precipitation treatment on the caramel color, to prepare system A; using a first yellow wine to adjust the pH of system A, and then adding a second yellow wine to perform alcohol precipitation treatment, to prepare system B; the acidity of the first yellow wine is greater than that of the second yellow wine; and performing standing treatment on system B.

[0058] Understandably, the above-mentioned caramel color pretreatment method for cooking wine uses yellow rice wine with different acidities to adjust the pH of caramel color and perform alcohol precipitation treatment in sequence. The pH adjustment makes the caramel color consistent with the pH range of cooking wine. After the isoelectric point of caramel color is changed, yellow rice wine is added for alcohol precipitation treatment. The negatively charged substances in caramel color can combine with positively charged proteins to form a yellow rice wine turbidity phenomenon, resulting in the aggregation of proteins in yellow rice wine and negatively charged substances in caramel color into large precipitates. Salt is used to perform salting-out treatment on caramel color. The strong electrolyte sodium chloride affects the colloidal properties of the caramel color system, thereby promoting the premature precipitation and flocculation of the caramel color system and reducing the content of insoluble impurities. Therefore, the above-mentioned method for pretreating caramel color can effectively reduce the content of insoluble impurities in caramel color, thereby reducing the impact on the quality of cooking wine.

[0059] In some embodiments, the acidity of the first yellow rice wine is 6 g / L-7 g / L; for example, it can be but is not limited to 6 g / L, 6.1 g / L, 6.2 g / L, 6.3 g / L, 6.4 g / L, 6.5 g / L, 6.6 g / L, 6.7 g / L, 6.8 g / L, 6.9 g / L, 7 g / L, or a range between any two of the above acidities, etc. Thus, the addition of yellow rice wine with an acidity of 6 g / L-7 g / L can simulate the acidity of the cooking wine system and change the isoelectric point of the caramel color system added to the cooking wine.

[0060] As a possible embodiment, the acidity of the second yellow rice wine is 4 g / L-5 g / L; for example, it can be but is not limited to 4 g / L, 4.1 g / L, 4.2 g / L, 4.3 g / L, 4.4 g / L, 4.5 g / L, 4.6 g / L, 4.7 g / L, 4.8 g / L, 4.9 g / L, 5 g / L, or a range between any two of the above acidities, etc. Thus, the second yellow rice wine mainly provides high alcohol concentration, and at this acidity, the yellow rice wine has less impact on the inhibition of yeast activity.

[0061] In some embodiments, the first yellow rice wine is used to adjust the pH of system A to 4-6; as a non-limiting example, the pH of system A can be adjusted to 4, 4.2, 4.4, 4.6, 4.8, 5, 5.2, 5.4, 5.6, 5.8, 6, or a range between any two of the above pH values, etc.

[0062] As a possible implementation, when the alcohol precipitation treatment is performed, the mass percentage of caramel color in the mixture obtained after the second yellow wine is added is 40%-80%; for example, it can be but is not limited to 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78%, 80% or a range between any two of the above mass percentages, etc. When the alcohol precipitation treatment is performed, when the mass percentage of caramel color is controlled in the above range, the other negatively charged substances in the caramel color will fully react with the proteins in the yellow wine, reducing the risk of precipitation in the cooking wine added subsequently.

[0063] In some embodiments, when the salting-out treatment is performed, the mass percentage of sodium chloride in the mixture obtained after the caramel color and the salt are mixed is 2%-6%; for example, it can be but is not limited to 2%, 2.2%, 2.4%, 2.6%, 2.8%, 3%, 3.2%, 3.4%, 3.6%, 3.8%, 4%, 4.2%, 4.4%, 4.6%, 4.8%, 5%, 5.2%, 5.4%, 5.6%, 5.8%, 6% or a range between any two of the above values, etc. When the salting-out treatment is performed, when the mass percentage of sodium chloride is in the above range, the salting-out treatment affects the colloid properties of the caramel color system, thereby promoting the caramel color system to precipitate and flocculate in advance, and reducing the content of insoluble impurities.

[0064] As a possible implementation, when the salting-out treatment is performed, the salt is added in the form of a salt aqueous solution.

[0065] In some optional implementations, the mass percentage concentration of the salt aqueous solution is 25%-32%; for example, it can be but is not limited to 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32% or a range between any two of the above mass percentage concentrations, etc.

[0066] In some of the implementations, the standing treatment is performed for 18h-36h; for example, it can be but is not limited to 18h, 20h, 22h, 24h, 26h, 28h, 30h, 32h, 34h, 36h or a range between any two of the above times, etc.

[0067] One or more embodiments of the present application provide a method for coloring cooking wine, comprising the following steps: adding the caramel color clear liquid prepared by the above pretreatment method into the cooking wine, and then performing a filtration treatment.

[0068] In some embodiments, the percentage of the mass of the caramel color supernatant relative to the mass of the cooking wine is 0.4%-1.2%; for example, it can be but is not limited to 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, or a range between any two of the above percentages, etc.

[0069] As a possible implementation, the filtration treatment is performed using an ultrafiltration membrane; through the filtration treatment, the impurity content in the cooking wine is further reduced, and the stability of the cooking wine is improved.

[0070] In some alternative embodiments, the pore size of the ultrafiltration membrane is 30KD-60KD; for example, it can be but is not limited to 30KD, 35KD, 40KD, 45KD, 50KD, 55KD, 6KD, or a range between any two of the above pore sizes, etc.

[0071] The technical solutions of the present application are described in detail below in conjunction with specific examples. It should be understood that these examples are only used to illustrate the present application and are not used to limit the scope of the present application. If the specific conditions are not indicated in the following examples, the experimental methods are preferred to be referred to the indications given in the present application, and can also be performed according to the experimental manuals or conventional conditions in the art, or according to the conditions suggested by the manufacturers, or by referring to the experimental methods known in the art.

[0072] In the following specific examples, the measurement parameters of the raw material components may, for example, have slight deviations within the weighing accuracy range if not otherwise specified. The temperature and time parameters allow for acceptable deviations caused by the instrument testing accuracy or operation accuracy.

[0073] Example 1

[0074] The pH of the caramel color is adjusted to 4.2 using the first yellow wine with an acidity of 7g / L, and the second yellow wine with an acidity of 5g / L is continuously added until the mass percentage of the caramel color in the mixture is 70% to perform alcohol precipitation treatment; then saturated sodium chloride solution is added until the mass percentage of sodium chloride in the mixture is 3.1% to perform salting-out treatment; after 24h of standing treatment, the supernatant is taken to obtain the caramel color supernatant.

[0075] The caramel color supernatant is added to the cooking wine, and the filtration treatment is performed using an ultrafiltration membrane with a pore size of 50KD to obtain the colored cooking wine; the percentage of the mass of the caramel color supernatant relative to the mass of the cooking wine is 0.6%. The obtained sample is subjected to product shelf life physical stability test, and the product is placed at 50°C, -18°C, light and room temperature respectively for 7d, and the turbidity is measured.

[0076] Example 2

[0077] The caramel color is subjected to pH adjustment using a first yellow rice wine with an acidity of 6 g / L to adjust the pH value of the caramel color to 6, and a second yellow rice wine with an acidity of 4 g / L is continuously added until the mass percentage of the caramel color in the mixture is 40%, so as to perform alcohol precipitation treatment; then saturated saline solution is added until the mass percentage of sodium chloride in the mixture is 2%, so as to perform salting-out treatment; after 36 h of standing treatment, the supernatant is taken to obtain the caramel color supernatant.

[0078] The caramel color supernatant is added to cooking wine, and filtration treatment is performed using an ultrafiltration membrane with a pore size of 50 KD to obtain colored cooking wine; wherein the mass percentage of the caramel color supernatant relative to the mass of the cooking wine is 0.6%. The obtained sample is subjected to product shelf-life physical state stability test, and the product is placed under conditions of 50℃, -18℃, light and room temperature respectively for 7 d, and the turbidity is measured.

[0079] Example 3

[0080] The caramel color is subjected to pH adjustment using a first yellow rice wine with an acidity of 6.5 g / L to adjust the pH value of the caramel color to 4, and a second yellow rice wine with an acidity of 4.5 g / L is continuously added until the mass percentage of the caramel color in the mixture is 80%, so as to perform alcohol precipitation treatment; then saturated saline solution is added until the mass percentage of sodium chloride in the mixture is 6%, so as to perform salting-out treatment; after 18 h of standing treatment, the supernatant is taken to obtain the caramel color supernatant.

[0081] The caramel color supernatant is added to cooking wine, and filtration treatment is performed using an ultrafiltration membrane with a pore size of 50 KD to obtain colored cooking wine; wherein the mass percentage of the caramel color supernatant relative to the mass of the cooking wine is 0.6%. The obtained sample is subjected to product shelf-life physical state stability test, and the product is placed under conditions of 50℃, -18℃, light and room temperature respectively for 7 d, and the turbidity is measured.

[0082] Example 4

[0083] Saturated saline solution is added to the caramel color until the mass percentage of sodium chloride in the mixture is 3.1%, so as to perform salting-out treatment; then the caramel color is subjected to pH adjustment using a first yellow rice wine with an acidity of 7 g / L to adjust the pH value of the caramel color to 4.2, and a second yellow rice wine with an acidity of 5 g / L is continuously added until the mass percentage of the caramel color in the mixture is 70%, so as to perform alcohol precipitation treatment; after 24 h of standing treatment, the supernatant is taken to obtain the caramel color supernatant.

[0084] The caramel color supernatant is added to cooking wine, and filtration treatment is performed using an ultrafiltration membrane with a pore size of 50 KD to obtain colored cooking wine; wherein the mass percentage of the caramel color supernatant relative to the mass of the cooking wine is 0.6%. The obtained sample is subjected to product shelf-life physical state stability test, and the product is placed under conditions of 50℃, -18℃, light and room temperature respectively for 7 d, and the turbidity is measured.

[0085] Comparative Example 1

[0086] The untreated caramel color was directly added into the cooking wine to obtain the colored cooking wine; wherein the mass percentage of the caramel color relative to the mass of the cooking wine was 0.6%. The product shelf life physical stability test was carried out on the obtained sample, and the products were respectively placed at 50°C, -18°C, light and room temperature for 7 days, and the turbidity was measured.

[0087] Comparative Example 2

[0088] Comparative Example 2 and Example 1 were similar in process, except that no saturated aqueous sodium chloride solution was added for salting-out treatment in Comparative Example 2. Comparative Example 2 was specifically as follows:

[0089] The pH of the caramel color was adjusted to 4.2 using the first yellow wine with an acidity of 7 g / L, and the second yellow wine with an acidity of 5 g / L was continuously added until the mass percentage of the caramel color in the mixture was 70%, for alcohol precipitation treatment; the supernatant was obtained after standing for 24 h to obtain the caramel color supernatant.

[0090] The caramel color supernatant was added into the cooking wine, and filtration treatment was carried out using an ultrafiltration membrane with a pore size of 50KD to obtain the colored cooking wine; wherein the mass percentage of the caramel color supernatant relative to the mass of the cooking wine was 0.6%. The product shelf life physical stability test was carried out on the obtained sample, and the products were respectively placed at 50°C, -18°C, light and room temperature for 7 days, and the turbidity was measured.

[0091] Comparative Example 3

[0092] Comparative Example 3 and Example 1 were similar in process, except that no second yellow wine was used for alcohol precipitation treatment in Comparative Example 3. Comparative Example 3 was specifically as follows:

[0093] The pH of the caramel color was adjusted to 4.2 using the first yellow wine with an acidity of 7 g / L; then saturated aqueous sodium chloride solution was added until the mass percentage of sodium chloride in the mixture was 3.1%, for salting-out treatment; the supernatant was obtained after standing for 24 h to obtain the caramel color supernatant.

[0094] The caramel color supernatant was added into the cooking wine, and filtration treatment was carried out using an ultrafiltration membrane with a pore size of 50KD to obtain the colored cooking wine; wherein the mass percentage of the caramel color supernatant relative to the mass of the cooking wine was 0.6%. The product shelf life physical stability test was carried out on the obtained sample, and the products were respectively placed at 50°C, -18°C, light and room temperature for 7 days, and the turbidity was measured.

[0095] Comparative Example 4

[0096] The process of Comparative Example 4 and Example 1 is similar, except that in Comparative Example 4, the first yellow rice wine is not used for pH adjustment, and the others are the same. Comparative Example 4 is as follows:

[0097] The second yellow rice wine with an acidity of 5 g / L is added to the caramel color to a mass ratio of 70% of the caramel color in the mixture for alcohol precipitation treatment; then saturated sodium chloride aqueous solution is added to a mass ratio of 3.1% of sodium chloride in the mixture for salting-out treatment; after standing for 24 h, the supernatant is taken to obtain the caramel color supernatant.

[0098] The caramel color supernatant is added to the cooking wine, and a filtration treatment is performed using an ultrafiltration membrane with a pore size of 50 KD to obtain the colored cooking wine; wherein the mass percentage of the caramel color supernatant relative to the mass of the cooking wine is 0.6%. The obtained sample is subjected to product shelf-life physical state stability test, and the product is placed at 50°C, -18°C, light and room temperature respectively for 7d, and the turbidity is measured.

[0099] Comparative Example 5

[0100] The process of Comparative Example 5 and Example 1 is similar, except that in Comparative Example 5, the caramel color supernatant is added to the cooking wine without filtration treatment, and the others are the same. Comparative Example 5 is as follows:

[0101] The first yellow rice wine with an acidity of 7 g / L is used to adjust the pH of the caramel color to 4.2, and the second yellow rice wine with an acidity of 5 g / L is continuously added to a mass ratio of 70% of the caramel color in the mixture for alcohol precipitation treatment; then saturated sodium chloride aqueous solution is added to a mass ratio of 3.1% of sodium chloride in the mixture for salting-out treatment; after standing for 24 h, the supernatant is taken to obtain the caramel color supernatant.

[0102] The caramel color supernatant is added to the cooking wine to obtain the colored cooking wine; wherein the mass percentage of the caramel color supernatant relative to the mass of the cooking wine is 0.6%. The obtained sample is subjected to product shelf-life physical state stability test, and the product is placed at 50°C, -18°C, light and room temperature respectively for 7d, and the turbidity is measured.

[0103] Comparative Example 6

[0104] The process of Comparative Example 6 and Example 1 is similar, except that in Comparative Example 6, the second yellow rice wine with an acidity of 5 g / L is used for pH adjustment, and the first yellow rice wine with an acidity of 7 g / L is used for alcohol precipitation treatment, and the others are the same. Comparative Example 6 is as follows:

[0105] The caramel color is pH-adjusted using the second yellow rice wine with an acidity of 5 g / L, the pH value of the caramel color is adjusted to 4.2, and the first yellow rice wine with an acidity of 7 g / L is continuously added until the mass ratio of the caramel color in the mixture is 70%, so as to perform alcohol precipitation treatment; then saturated sodium chloride solution is added until the mass ratio of sodium chloride in the mixture is 3.1%, so as to perform salting-out treatment; after standing for 24 h, the supernatant is taken to obtain the caramel color supernatant.

[0106] The caramel color supernatant is added into the cooking wine, and an ultrafiltration membrane with a pore size of 50KD is used for filtration treatment to obtain the colored cooking wine; wherein the mass percentage of the caramel color supernatant relative to the mass of the cooking wine is 0.6%. The obtained sample is subjected to product shelf life stability test, and the product is placed at 50℃, -18℃, light and room temperature respectively for 7d, and the turbidity is measured.

[0107] The turbidity index test results of the above embodiments are shown in Table 1, and the turbidity index test results of the comparative examples are shown in Table 2.

[0108] Table 1 Turbidity index comparison

[0109]

[0110] Table 2 Turbidity index comparison

[0111]

[0112] From the comparison of the results in Table 1 and Table 2, it can be seen that the caramel color is pretreated by the caramel color pretreatment method of the present application, which can effectively reduce the content of insoluble impurities in the caramel color; when the pretreated caramel color supernatant is used in the cooking liquid and combined with ultrafiltration membrane filtration treatment, the content of insoluble impurities in the colored cooking wine can be effectively reduced, and the quality of the cooking wine can be improved.

[0113] The technical features of the above-described embodiments can be combined in any manner. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described, but as long as the combinations of the technical features do not exist contradictions, they should be considered as the scope of the present application.

[0114] The above-described embodiments only express several implementation manners of the present application, and the description is more specific and detailed, but it should not be understood as a limitation on the scope of the patent. It should be pointed out that for ordinary skilled in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are all within the scope of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims.

Claims

1. A pretreatment method of caramel color for cooking wine, characterized by, The method comprises the following steps: pH of the caramel color is adjusted by using a first yellow rice wine, and then a second yellow rice wine is added for alcohol precipitation treatment to prepare a first system; acidity of the first yellow rice wine is greater than that of the second yellow rice wine; the first system is mixed with salt for salt precipitation treatment to prepare a second system; the second system is subjected to standing treatment.

2. A pretreatment method of caramel color for cooking wine, characterized by, The method comprises the following steps: a caramel color is mixed with salt for salt precipitation treatment of the caramel color to prepare a system A; pH of the system A is adjusted by using a first yellow rice wine, and then a second yellow rice wine is added for alcohol precipitation treatment to prepare a system B; acidity of the first yellow rice wine is greater than that of the second yellow rice wine; the system B is subjected to standing treatment.

3. The pretreatment method according to claim 1 or 2, characterized in that, The acidity of the first yellow rice wine is 6g / L-7g / L; and / or The acidity of the second yellow rice wine is 4g / L-5g / L.

4. The pre-treatment method of claim 1, wherein, pH of the caramel color is adjusted to 4-6 by using the first yellow rice wine; and / or When the alcohol precipitation treatment is performed, the caramel color accounts for 40%-80% in mass in the mixture obtained after the second yellow rice wine is added; and / or When the salt precipitation treatment is performed, sodium chloride accounts for 2%-6% in mass in the mixture obtained after the first system and the salt are mixed.

5. The pre-treatment method of claim 2, wherein, pH of the system A is adjusted to 4-6 by using the first yellow rice wine; and / or When the alcohol precipitation treatment is performed, the caramel color accounts for 40%-80% in mass in the mixture obtained after the second yellow rice wine is added; and / or When the salt precipitation treatment is performed, sodium chloride accounts for 2%-6% in mass in the mixture obtained after the caramel color and the salt are mixed.

6. The pretreatment method according to any one of claims 1 to 5, characterized in that, When the salt precipitation treatment is performed, the salt is added in the form of a salt aqueous solution; Optionally, the mass percentage concentration of the salt aqueous solution is 25%-32%.

7. The pretreatment method according to any one of claims 1 to 5, characterized in that, The standing treatment is performed for 18h-36h.

8. A method of coloring cooking wine, characterized by, The method comprises the following steps: The caramel color clear liquor prepared by using the pretreatment method according to any one of claims 1 to 7 is added into cooking wine, and then filtration treatment is performed.

9. The method of claim 8, wherein, The mass percentage of the caramel color clear liquor relative to the mass of the cooking wine is 0.4%-1.2%.

10. The method of claim 8 or 9, wherein, The filtration treatment is performed by using an ultrafiltration membrane; Optionally, the pore size of the ultrafiltration membrane is 30KD-60KD.

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