Preparation method of solid table vinegar extracting solution, solid table vinegar extracting solution, application and method for improving flavor of mature vinegar

Abstract

The invention provides a preparation method of a solid table vinegar extracting solution, the solid table vinegar extracting solution, application and a method for improving the flavor of mature vinegar, the solid table vinegar extracting solution comprises evaporated liquor and leaching liquor, and the preparation method of the solid table vinegar extracting solution comprises the following steps: bagging spice mixed powder to prepare a spice powder bag; placing the spice powder bag in a negative pressure extraction device filled with a vinegar blank subjected to vinegar spraying, carrying out negative pressure extraction by adopting a circulating material coating treatment mode, and collecting material liquid evaporated in the negative pressure extraction process to prepare evaporated liquid; carrying out deoiling treatment and filtering treatment on the residual material liquid after the negative pressure extraction to prepare a leaching solution; wherein the spice mixed powder comprises clove, cinnamon and liquorice; the pressure of the negative pressure extraction is-0.08 MPa to-0.12 MPa, the temperature is 70-80 DEG C, and the time is 6-10 hours. The method can effectively improve the aroma and taste of the mature vinegar product, enrich the use modes of the mature vinegar product in the cooking stage, and improve the value of the mature vinegar product.

Description

Technical Field

[0001] The present application relates to the technical field of vinegar flavor optimization, and in particular to a method for preparing a solid vinegar extract, the solid vinegar extract, and its application and a method for improving the flavor of aged vinegar. Background Art

[0002] Solid vinegar has a broad market due to its unique production process and rich composition of nutrients and flavor substances.

[0003] At present, solid aged vinegar is mostly produced using traditional fermentation technology (for example, the traditional fermentation technology of Shanxi aged vinegar, etc.); however, traditional fermentation technology has the problems of long time consumption, complicated process, insufficient flavor stability between batches, and low content of characteristic aroma components. The improved solid aged vinegar fermentation process on this basis can meet the needs of large-scale and stable production by improving the mechanization degree of the production process; however, compared with traditional solid fermentation aged vinegar, the overall flavor of the produced aged vinegar is relatively bland, and the method and purpose of use in the cooking process are relatively single. Summary of the invention

[0004] Based on this, the present application provides a method for preparing a solid vinegar extract, a solid vinegar extract, and a method for using and improving the flavor of aged vinegar to enrich and improve the flavor of aged vinegar and enhance the cooking effect of aged vinegar.

[0005] The first aspect of the present application provides a method for preparing a solid vinegar extract, wherein the solid vinegar extract comprises an evaporation liquid and an extracting liquid, and the preparation method comprises the following steps:

[0006] Packing the spice mixture into bags to prepare spice powder bags;

[0007] The spice powder bag is placed in a negative pressure extraction device containing vinegar embryos after vinegar pouring, and negative pressure extraction is performed in a circulating material covering treatment mode, and the material liquid evaporated during the negative pressure extraction process is collected to obtain the evaporated liquid;

[0008] Degreasing and filtering the remaining liquid after the negative pressure extraction to obtain the extract;

[0009] The spice mixture powder includes cloves, cinnamon and licorice; the pressure of the negative pressure extraction is -0.08MPa to -0.12MPa, the temperature is 70°C to 80°C, and the time is 6h to 10h.

[0010] In some embodiments, the mass ratio of the cloves to the cassia bark is 1:(0.8-1.2); and / or

[0011] The mass ratio of the clove to the licorice is 1:(0.6-1.2).

[0012] In some embodiments, the spice mix further comprises star anise and tsaoko;

[0013] Optionally, the mass ratio of the cloves to the star anise is 1:(0.1-0.3);

[0014] Optionally, the mass ratio of the cloves to the amomum villosum is 1:(0.1-0.3).

[0015] In some embodiments, the mass volume ratio of the spice mixture to the vinegar embryo after vinegar pouring is (50-100) g:1L.

[0016] In some embodiments, the duration of each coating treatment is 8 min to 16 min; and / or

[0017] The interval between two adjacent coating treatments is 2min-4min.

[0018] In some embodiments, the volume of the evaporated liquid is 30%-50% of the volume of the vinegar embryo after vinegar pouring used at the beginning of the negative pressure extraction.

[0019] The second aspect of the present application provides a solid vinegar extract, which is prepared by the preparation method of the first aspect of the present application.

[0020] The third aspect of the present application provides the use of the solid vinegar extract of the second aspect of the present application in improving the flavor of aged vinegar.

[0021] The fourth aspect of the present application provides a method for improving the flavor of aged vinegar, the method comprising: mixing an evaporated liquid and an extract with different types of aged vinegar respectively; wherein the evaporated liquid and / or the extract are prepared by the preparation method of the first aspect of the present application.

[0022] In some embodiments, the volume of the evaporated liquid is 2%-10% relative to the volume of the aged vinegar; and / or

[0023] The volume of the extract is in a percentage of 2%-10% relative to the volume of the aged vinegar.

[0024] The method for preparing the solid vinegar extract provided above has at least the following beneficial effects:

[0025] (1) The preparation method provided in the present application adopts different spices for compounding, and obtains two extracts with different quality positioning by applying a set of process flow, thereby enriching and improving the flavor of the aged vinegar product and modifying the quality of the aged vinegar product in a targeted manner.

[0026] (2) The preparation method provided in the present application can efficiently and purposefully extract and apply flavor substances in spices that are beneficial to aged vinegar products, thereby increasing the content of characteristic flavor substances such as eugenol acetate, cinnamaldehyde and furfural. The overall content of flavor substances is significantly increased (by about 23%), enriching the characteristic flavors of aged vinegar such as herbal fragrance and smoky incense, meeting the market demand for aged vinegar with different flavors and improving the quality of aged vinegar products.

[0027] (3) The preparation method provided in the present application can efficiently aggregate and concentrate the taste-improving substances in spices, thereby improving positive indicators such as non-volatile acid and soluble salt-free solids in aged vinegar. At the same time, it enriches the taste of aged vinegar, makes the flavor more harmonious, and realizes the quality differentiation of aged vinegar products.

[0028] (4) The preparation method provided in this application has high production efficiency, high content of flavor substances, good taste, and is more conducive to industrial implementation and application. DETAILED DESCRIPTION

[0029] For ease of understanding of the present application, the present application will be described more fully below with reference to the relevant embodiments. The following provides 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 understanding of the disclosure of the present application more thorough and comprehensive.

[0030] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0031] The terms "and / or", "or / and", and "and / or" used herein include any one of two or more related listed items, and also include any and all combinations of the related listed items, wherein the any and all combinations include any combination of 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 "and / or", it should be understood that in the present application, the technical solution undoubtedly includes technical solutions connected by "logical and", and also undoubtedly includes technical solutions connected by "logical or".

[0032] In the present application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0033] In this application, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are deemed to be continuous and include the minimum and maximum values ​​of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges included therein.

[0034] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, and likewise any upper limit can be combined with any other upper limit to form an unspecified range. In addition, each separately disclosed point or single value can itself be combined as a lower limit or upper limit with any other point or single value or with other lower limits or upper limits to form an unspecified range.

[0035] The temperature parameters in this application, unless otherwise specified, allow both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows the temperature to fluctuate within the accuracy range controlled by the instrument. Fluctuations within the range of ±5°C, ±4°C, ±3°C, ±2°C, and ±1°C are allowed.

[0036] Herein, the “suitable” mentioned in “suitable combination”, “suitable method”, “any suitable method”, etc., shall be based on the ability to implement the technical solution of this application, solve the technical problems of this application, and achieve the expected technical effects of this application.

[0037] In the present application, "further", "further", "particularly" and the like are used for descriptive purposes to indicate differences in content, but should not be construed as limiting the scope of protection of the present application.

[0038] In this application, "optionally", "optional", and "optional" mean optional or dispensable, that is, any one of the two parallel schemes of "yes" or "no". If multiple "options" appear in a technical solution, unless otherwise specified and there is no contradiction or mutual restriction, each "optional" is independent.

[0039] In the description of the application, "plurality" means at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0040] If there is no special description, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution. If there is no special description, all technical features and optional technical features of the present application can be combined with each other to form a new technical solution.

[0041] If there is no special explanation, all the steps of the present application can be performed sequentially or randomly, preferably sequentially.

[0042] Traditional solid-state vinegar fermentation technology has problems such as long time consumption, complicated process, and insufficient flavor stability between batches. The improved solid-state aged vinegar fermentation process can meet the needs of large-scale and stable production by improving the mechanization level of the production process; however, compared with traditional solid-state fermented aged vinegar, the overall flavor of the produced aged vinegar is relatively bland, and the usage and purpose in the cooking process are relatively single.

[0043] Based on the above problems, the present application adopts the vinegar embryo after vinegar pouring to carry out spice coating extraction, and uses the negative pressure extraction process technology to increase the content of flavor substance components in the vinegar embryo after vinegar pouring, so as to achieve the purpose of improving the flavor of the aged vinegar product; supplement the spice flavor in the aged vinegar, enrich the use of the aged vinegar product in the cooking stage, and improve the value of the aged vinegar product.

[0044] One or more embodiments of the present application provide a method for preparing a solid vinegar extract, the solid vinegar extract comprising an evaporation liquid and an extraction liquid, the preparation method comprising the following steps: bagging a spice mixture to prepare a spice powder bag; placing the spice powder bag in a negative pressure extraction device containing vinegar embryos after vinegar pouring, performing negative pressure extraction in a circulating material covering treatment manner, collecting the evaporated material liquid during the negative pressure extraction process, and obtaining an evaporation liquid; performing a degreasing treatment and a filtering treatment on the remaining material liquid after the negative pressure extraction to obtain an extraction liquid;

[0045] The spice mixture powder includes cloves, cinnamon and licorice; the pressure of the negative pressure extraction is -0.08MPa to -0.12MPa, the temperature is 70℃-80℃, and the time is 6h-10h.

[0046] It should be noted that the "cyclic covering treatment" mentioned in the context means that during negative pressure extraction, after the spice powder bag is immersed in the vinegar embryo after pouring vinegar (i.e., covering treatment) for a period of time, the spice powder bag is separated from the vinegar embryo after pouring vinegar for a period of time; and then the spice powder bag is immersed in the vinegar embryo after pouring vinegar to cycle the above process. Among them, the time that the spice powder bag is immersed in the vinegar embryo after pouring vinegar in one covering treatment is the covering time; the time that the spice powder bag is not in contact with the vinegar embryo after pouring vinegar is the interval time between two adjacent covering treatments.

[0047] As a non-limiting example, the pressure of negative pressure extraction is -0.08MPa to -0.12MPa; for example, it can be but not limited to -0.08MPa, -0.085MPa, -0.09MPa, -0.095MPa, -0.1MPa, -0.105MPa, -0.11MPa, -0.115MPa, -0.12MPa or a range between any two of the above pressures. When the pressure of negative pressure extraction is within the above range, it is beneficial to reduce the boiling point temperature of the vinegar embryo after pouring vinegar, and the boiling state of the vinegar embryo after pouring vinegar can be achieved at a lower temperature, which accelerates the precipitation and extraction of effective components of spices and improves the extraction effect.

[0048] The temperature of negative pressure extraction is 70°C-80°C; for example, it can be but not limited to 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C or the range between any two of the above temperatures. When the temperature of negative pressure extraction is within the above range, combined with the pressure range of negative pressure extraction, it is beneficial for the vinegar embryo to reach a slightly boiling state after vinegar pouring, accelerate the precipitation and extraction of effective ingredients of spices, and improve the extraction effect; at the same time, it is avoided that the high temperature causes the vinegar embryo to have a burnt smell and other negative flavors.

[0049] The time of negative pressure extraction is 6h-10h; for example, it can be but not limited to 6h, 6.5h, 7h, 7.5h, 8h, 8.5h, 9h, 9.5h, 10h or a range between any two of the above times. When the time of negative pressure extraction is within the above range, it is beneficial to quickly extract and produce a large amount of target flavor substances in spices; at the same time, it avoids excessive extraction time resulting in negative flavors such as burnt vinegar embryos.

[0050] It should be noted that the pressure, temperature and time of the negative pressure extraction can be combined in any appropriate manner, and the three can be selected from any pressure, temperature and time of the negative pressure extraction described in this article.

[0051] It can be understood that the method for preparing the solid vinegar extract provided above has at least the following beneficial effects:

[0052] (1) The preparation method provided in the present application adopts different spices for compounding, and obtains two extracts with different quality positioning by applying a set of process flow, thereby enriching and improving the flavor of the aged vinegar product and modifying the quality of the aged vinegar product in a targeted manner.

[0053] (2) The preparation method provided in the present application can efficiently and purposefully extract and apply flavor substances in spices that are beneficial to aged vinegar products, thereby increasing the content of characteristic flavor substances such as eugenol acetate, cinnamaldehyde and furfural. The overall content of flavor substances is significantly increased (by about 23%), enriching the characteristic flavors of aged vinegar such as herbal fragrance and smoky incense, meeting the market demand for aged vinegar with different flavors and improving the quality of aged vinegar products.

[0054] (3) The preparation method provided in the present application can efficiently aggregate and concentrate the taste-improving substances in spices, thereby improving positive indicators such as non-volatile acid and soluble salt-free solids in aged vinegar. At the same time, it enriches the taste of aged vinegar, makes the flavor more harmonious, and realizes the quality differentiation of aged vinegar products.

[0055] (4) The preparation method provided in this application has high production efficiency, high content of flavor substances, good taste, and is more conducive to industrial implementation and application.

[0056] In some embodiments, the mass ratio of cloves to cinnamon is 1:(0.8-1.2); for example, it can be but not limited to 1:0.8, 1:0.85, 1:0.9, 1:0.95, 1:1, 1:1.05, 1:1.1, 1:1.15, 1:1.2 or a range between any two of the above ratios. This is conducive to enriching the aroma and flavor variety base of the aged vinegar and reducing the sense of flavor inharmoniousness.

[0057] In some embodiments, the mass ratio of cloves to licorice is 1:(0.6-1.2). As an example, the mass ratio of cloves to licorice can be, but is not limited to, 1:0.6, 1:0.65, 1:0.7, 1:0.75, 1:0.8, 1:0.85, 1:0.9, 1:0.95, 1:1, 1:1.05, 1:1.1, 1:1.15, 1:1.2 or a range between any two of the above mass ratios. When the mass ratio of cloves to licorice is within the above range, it is beneficial to supplement the licorice aroma that is lacking in cloves and cinnamon, and enhance the flavor of aged vinegar.

[0058] In some embodiments, the spice mix further includes star anise and tsaoko.

[0059] In some embodiments, the mass ratio of cloves to star anise is 1:(0.1-0.3); for example, it can be but not limited to 1:0.1, 1:0.12, 1:0.14, 1:0.16, 1:0.18, 1:0.2, 1:0.22, 1:0.24, 1:0.26, 1:0.28, 1:0.3 or a range between any two of the above mass ratios. When the mass ratio of cloves to star anise is within the above range, it is beneficial to enrich the flavor substance composition in the flavor vinegar and improve the uniqueness of the flavor.

[0060] In some exemplary embodiments, the mass ratio of cloves to tsaoko is 1:(0.1-0.3); for example, it can be, but not limited to, 1:0.1, 1:0.12, 1:0.14, 1:0.16, 1:0.18, 1:0.2, 1:0.22, 1:0.24, 1:0.26, 1:0.28, 1:0.3 or a range between any two of the above mass ratios. When the mass ratio of cloves to tsaoko is within the above range, it is beneficial to enrich the flavor substance composition in the flavor vinegar and improve the uniqueness of the flavor.

[0061] In some embodiments, the mass volume ratio of the spice mixture to the vinegar embryo after pouring vinegar is (50-100) g:1L; for example, it can be but not limited to 50g:1L, 55g:1L, 60g:1L, 65g:1L, 70g:1L, 75g:1L, 80g:1L, 85g:1L, 90g:1L, 95g:1L, 100g:1L or a range between any two of the above mass volume ratios. When the mass volume ratio of the spice mixture to the vinegar embryo after pouring vinegar is within the above range, it is beneficial to improve the flavor and sensory quality of the aged vinegar without affecting the flavor of the aged vinegar itself.

[0062] In some embodiments, the time of each coating treatment is 8 min-16 min. For example, it can be but not limited to 8 min, 8.5 min, 9 min, 9.5 min, 10 min, 10.5 min, 11 min, 11.5 min, 12 min, 12.5 min, 13 min, 13.5 min, 14 min, 14.5 min, 15 min, 15.5 min, 16 min or the range between any two of the above time.

[0063] It should be noted that the coating treatment time refers to the soaking time of the spice powder wrapped in the vinegar embryo after vinegar is poured in one coating treatment.

[0064] As a possible implementation, the interval between two adjacent coating treatments is 2 min-4 min, for example, but not limited to, 2 min, 2.5 min, 3 min, 3.5 min, 4 min, or a range between any two of the above times.

[0065] It should be noted that the interval time between two adjacent covering treatments refers to the time between the two adjacent covering treatments during which the spice powder bag is not in contact with the vinegar embryo after vinegar is poured.

[0066] When the time of each covering treatment and the interval between two adjacent covering treatments are respectively within the above ranges, it is beneficial for the spices to be fully extracted while avoiding excessive extraction in local areas and delaying the extraction time.

[0067] In some embodiments, the percentage of the volume of the evaporated liquid relative to the volume of the vinegar embryo after pouring vinegar at the beginning of the negative pressure extraction is 30%-50%; for example, it can be but not limited to 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50% or the range between any two of the above percentages. When the percentage of the volume of the evaporated liquid relative to the volume of the vinegar embryo after pouring vinegar is within the above range, it is conducive to fully extracting volatile effective flavor substances and improving the flavor of the aged vinegar; at the same time, it can avoid the generation of bad odors such as slight burnt smell of the aged vinegar, which affects the overall flavor.

[0068] In some embodiments, the method for preparing the spice mixture comprises: grinding and crushing the spices, and passing the spice mixture through a 20-mesh sieve to obtain the spice mixture.

[0069] As a possible implementation, the spice mixture powder is put into a 100-mesh gauze bag to prepare a spice powder bag.

[0070] In some embodiments, a 300-mesh filter is used for filtering.

[0071] One or more embodiments of the present application provide a solid vinegar extract, which is prepared by the above-mentioned preparation method. The solid vinegar extract includes an evaporation liquid and an extraction liquid.

[0072] One or more embodiments of the present application provide the use of the above-mentioned solid vinegar extract in improving the flavor of aged vinegar. Among them, the evaporated liquid can increase the flavor content of eugenol acetate, cinnamaldehyde and furfural in the aged vinegar, and enhance the herbal aroma (eugenol acetate, cinnamaldehyde) and incense (furfural) of the aged vinegar; the leaching liquid can enhance the taste of the aged vinegar, increase the content of non-volatile acid and soluble salt-free solids, and make the taste richer and more harmonious.

[0073] One or more embodiments of the present application provide a method for improving the flavor of aged vinegar, the method comprising: mixing an evaporated liquid and an extract with different types of aged vinegar respectively; wherein the evaporated liquid and / or the extract are prepared by the above-mentioned method for preparing a solid vinegar extract.

[0074] In some embodiments, the volume percentage of the evaporated liquid relative to the volume of the aged vinegar is 2%-10%; for example, it can be but not limited to 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or a range between any two of the above values.

[0075] As a possible implementation manner, the percentage of the volume of the extract relative to the volume of the aged vinegar is 2%-10%; for example, it can be but not limited to 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or a range between any two of the above values, etc.

[0076] The technical scheme of the present application is described in detail below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present application and are not used to limit the scope of the present application. The experimental methods for which specific conditions are not specified in the following embodiments are preferably referred to the guidance given in the present application, and can also be carried out according to the experimental manual or conventional conditions in the field, or according to the conditions recommended by the manufacturer, or with reference to experimental methods known in the art.

[0077] In the following specific embodiments, the measured parameters of raw material components may have slight deviations within the range of weighing accuracy unless otherwise specified. For temperature and time parameters, acceptable deviations caused by instrument test accuracy or operation accuracy are allowed.

[0078] 1. Preparation of solid vinegar extract

[0079] Example 1

[0080] Step S1, grind and crush the spices cloves, cinnamon, licorice, star anise and tsaoko respectively, pass through a 20-mesh sieve to obtain spice powder, and then mix them evenly in a ratio of 1g:1g:0.6g:0.1g:0.1g to obtain spice mixed powder.

[0081] Step S2, putting the spice mixture powder in step S1 into 100-mesh gauze bags, filling each bag with 200 g of material, and tying the bag mouth to obtain spice powder bags.

[0082] Step S3, placing the spice powder bag in step S2 into a negative pressure extraction tank filled with vinegar embryos after vinegar pouring for negative pressure extraction, the volume ratio of the spice mixed powder to the vinegar embryos after vinegar pouring is 50g:1L, the extraction pressure is -0.08MPa, the extraction temperature is 70°C, and the extraction process maintains a slightly boiling state; adding a cooling device at the front end of the negative pressure pump to collect the evaporated liquid, and the cooling temperature is 20°C; the extraction process adopts a cyclic covering treatment method, the time of each covering treatment is 8min, and the interval time between two adjacent covering treatments is 2min; the negative pressure extraction is 10h; when the volume of the evaporated liquid is 40% of the volume of the vinegar embryos after vinegar pouring adopted at the beginning of the negative pressure extraction, the extraction is stopped.

[0083] Step S4: After the negative pressure extraction is completed, the oil layer on the surface of the material in the negative pressure extraction tank is removed, and the residue is removed through a 300-mesh filter, and the filtered clear liquid is retained to obtain an extract.

[0084] Example 2

[0085] Step S1, grind and crush the spices cloves, cinnamon, licorice, star anise and tsaoko respectively, pass through a 20-mesh sieve to obtain spice powder, and then mix them evenly in a ratio of 1g:1g:1.2g:0.3g:0.3g to obtain spice mixed powder.

[0086] Step S2, putting the spice mixture powder in step S1 into 100-mesh gauze bags, filling each bag with 300 g of material, and tying the bag mouth to obtain spice powder bags.

[0087] Step S3, placing the spice powder bag in step S2 into a negative pressure extraction tank filled with vinegar embryos after vinegar pouring for negative pressure extraction, the volume ratio of the spice mixed powder to the vinegar embryos after vinegar pouring is 100g:1L, the extraction pressure is -0.12MPa, the extraction temperature is 80°C, and the extraction process maintains a slightly boiling state; adding a cooling device at the front end of the negative pressure pump to collect the evaporated liquid, and the cooling temperature is 30°C; the extraction process adopts a cyclic covering treatment method, the time of each covering treatment is 16min, and the interval time between two adjacent covering treatments is 4min; negative pressure extraction is performed for 6h; when the volume of the evaporated liquid is 30% of the volume of the vinegar embryos after vinegar pouring adopted at the beginning of the negative pressure extraction, the extraction is stopped.

[0088] Step S4: After the negative pressure extraction is completed, the oil layer on the surface of the material in the negative pressure extraction tank is removed, and the residue is removed through a 300-mesh filter, and the filtered clear liquid is retained to obtain an extract.

[0089] Example 3

[0090] Step S1, grind and crush the spices cloves, cinnamon, licorice, star anise and tsaoko respectively, pass through a 20-mesh sieve to obtain spice powder, and then mix them evenly in a ratio of 1g:1g:0.9g:0.2g:0.2g to obtain spice mixed powder.

[0091] Step S2, putting the spice mixture powder in step S1 into 100-mesh gauze bags, filling each bag with 250 g of material, and tying the bag mouth to obtain spice powder bags.

[0092] Step S3, placing the spice powder bag in step S2 into a negative pressure extraction tank filled with vinegar embryos after vinegar pouring for negative pressure extraction, the volume ratio of the spice mixed powder to the vinegar embryos after vinegar pouring is 75g:1L, the extraction pressure is -0.1MPa, the extraction temperature is 75°C, and the extraction process maintains a slightly boiling state; adding a cooling device at the front end of the negative pressure pump to collect the evaporated liquid, and the cooling temperature is 25°C; the extraction process adopts a cyclic covering treatment method, the time of each covering treatment is 12min, and the interval time between two adjacent covering treatments is 3min; negative pressure extraction is performed for 8h; when the volume of the evaporated liquid is 35% of the volume of the vinegar embryos after vinegar pouring adopted at the beginning of the negative pressure extraction, the extraction is stopped.

[0093] Step S4: After the negative pressure extraction is completed, the oil layer on the surface of the material in the negative pressure extraction tank is removed, and the residue is removed through a 300-mesh filter, and the filtered clear liquid is retained to obtain an extract.

[0094] Example 4

[0095] The preparation methods of Example 4 and Example 1 are similar, except that in Example 4, cloves, cinnamon and licorice are used to prepare the spice, and are mixed in a ratio of 1g:1g:0.9g, and the rest are the same.

[0096] Comparative Example 1

[0097] The preparation methods of Comparative Example 1 are similar to those of Example 1, except that the spices used in step S1 of Comparative Example 1 do not contain cloves and cinnamon, and the other ingredients are the same. The preparation method of Comparative Example 1 is as follows:

[0098] Step S1, respectively grind and crush the spices licorice, star anise and tsaoko, pass through a 20-mesh sieve to obtain spice powder, and then mix them evenly in a ratio of 0.6g:0.1g:0.1g to obtain spice mixed powder.

[0099] Step S2, putting the spice mixture powder in step S1 into 100-mesh gauze bags, filling each bag with 200 g of material, and tying the bag mouth to obtain spice powder bags.

[0100] Step S3, placing the spice powder bag in step S2 into a negative pressure extraction tank filled with vinegar embryos after vinegar pouring for negative pressure extraction, the volume ratio of the spice mixed powder to the vinegar embryos after vinegar pouring is 50g:1L, the extraction pressure is -0.08MPa, the extraction temperature is 70°C, and the extraction process maintains a slightly boiling state; adding a cooling device at the front end of the negative pressure pump to collect the evaporated liquid, and the cooling temperature is 20°C; the extraction process adopts a cyclic covering treatment method, the time of each covering treatment is 8min, and the interval time between two adjacent covering treatments is 2min; the negative pressure extraction is 10h; when the volume of the evaporated liquid is 40% of the volume of the vinegar embryos after vinegar pouring adopted at the beginning of the negative pressure extraction, the extraction is stopped.

[0101] Step S4: After the negative pressure extraction is completed, the oil layer on the surface of the material in the negative pressure extraction tank is removed, and the residue is removed through a 300-mesh filter, and the filtered clear liquid is retained to obtain an extract.

[0102] Comparative Example 2

[0103] The preparation method of Comparative Example 2 is similar to that of Example 1, except that the negative pressure extraction in step S3 of Comparative Example 2 is performed without using a circulating covering treatment method, and the other methods are the same. The preparation method of Comparative Example 2 is as follows:

[0104] Step S1, grind and crush the spices cloves, cinnamon, licorice, star anise and tsaoko respectively, pass through a 20-mesh sieve to obtain spice powder, and then mix them evenly in a ratio of 1g:1g:0.6g:0.1g:0.1g to obtain spice mixed powder.

[0105] Step S2, putting the spice mixture powder in step S1 into 100-mesh gauze bags, filling each bag with 200 g of material, and tying the bag mouth to obtain spice powder bags.

[0106] Step S3, placing the spice powder bag in step S2 into a negative pressure extraction tank filled with vinegar embryos after vinegar pouring for negative pressure extraction, the volume ratio of the spice mixed powder to the vinegar embryos after vinegar pouring is 50g:1L, the extraction pressure is -0.08MPa, the extraction temperature is 70°C, and the extraction process maintains a slightly boiling state; adding a cooling device at the front end of the negative pressure pump to collect the evaporated liquid, and the cooling temperature is 20°C; negative pressure extraction for 10h; when the volume of the evaporated liquid is 40% of the volume of the vinegar embryos after vinegar pouring adopted at the beginning of the negative pressure extraction, the extraction is stopped.

[0107] Step S4: After the negative pressure extraction is completed, the oil layer on the surface of the material in the negative pressure extraction tank is removed, and the residue is removed through a 300-mesh filter, and the filtered clear liquid is retained to obtain an extract.

[0108] Comparative Example 3

[0109] The preparation methods of Comparative Example 3 and Example 1 are similar, except that the extraction pressure, extraction time, and volume of the evaporating liquid in step S3 of Comparative Example 3 are different relative to the volume of the vinegar embryo after pouring the vinegar at the beginning of the negative pressure extraction. The other aspects are the same. The preparation method of Comparative Example 3 is as follows:

[0110] Step S1, grind and crush the spices cloves, cinnamon, licorice, star anise and tsaoko respectively, pass through a 20-mesh sieve to obtain spice powder, and then mix them evenly in a ratio of 1g:1g:0.6g:0.1g:0.1g to obtain spice mixed powder.

[0111] Step S2, putting the spice mixture powder in step S1 into 100-mesh gauze bags, filling each bag with 200 g of material, and tying the bag mouth to obtain spice powder bags.

[0112] Step S3, placing the spice powder bag in step S2 into a negative pressure extraction tank filled with vinegar embryos after vinegar pouring for negative pressure extraction, the volume ratio of the spice mixed powder to the vinegar embryos after vinegar pouring is 50g:1L, the extraction pressure is -0.05MPa, the extraction temperature is 70°C, and the extraction process maintains a slightly boiling state; adding a cooling device at the front end of the negative pressure pump to collect the evaporated liquid, and the cooling temperature is 20°C; the extraction process adopts a cyclic covering treatment method, the time of each covering treatment is 8min, and the interval time between two adjacent covering treatments is 2min; negative pressure extraction is performed for 5h; when the volume of the evaporated liquid is 30% of the volume of the vinegar embryos after vinegar pouring adopted at the beginning of the negative pressure extraction, the extraction is stopped.

[0113] Step S4: After the negative pressure extraction is completed, the oil layer on the surface of the material in the negative pressure extraction tank is removed, and the residue is removed through a 300-mesh filter, and the filtered clear liquid is retained to obtain an extract.

[0114] Comparative Example 4

[0115] The preparation method of Comparative Example 4 is similar to that of Example 1, except that no spices are used in Comparative Example 4, and no negative pressure extraction is performed by circulating material treatment, and the rest are the same. The preparation method of Comparative Example 4 is as follows:

[0116] Step S1, putting the vinegar embryo after pouring vinegar into a negative pressure extraction tank for negative pressure extraction, the extraction pressure is -0.08MPa, the extraction temperature is 70°C, and the extraction process is maintained in a slightly boiling state; adding a cooling device at the front end of the negative pressure pump to collect the evaporated liquid, and the cooling temperature is 20°C; the negative pressure extraction is performed for 10 hours; when the volume of the evaporated liquid is 40% of the volume of the vinegar embryo after pouring vinegar used at the beginning of the negative pressure extraction, the extraction is stopped.

[0117] Step S2: After the negative pressure extraction is completed, the material in the extraction tank is filtered through a 300-mesh filter to remove the residue, and the filtered clear liquid is retained to obtain an extract.

[0118] Comparative Example 5

[0119] The preparation methods of Comparative Example 5 are similar to those of Example 1, except that the extraction pressure, extraction time, and percentage of the volume of the evaporating liquid relative to the volume of the vinegar embryo after pouring vinegar at the beginning of the negative pressure extraction in step S3 of Comparative Example 5 are different, and the others are the same. The preparation method of Comparative Example 5 is specifically as follows:

[0120] Step S1, grind and crush the spices cloves, cinnamon, licorice, star anise and tsaoko respectively, pass through a 20-mesh sieve to obtain spice powder, and then mix them evenly in a ratio of 1g:1g:0.6g:0.1g:0.1g to obtain spice mixed powder.

[0121] Step S2, putting the spice mixture powder in step S1 into 100-mesh gauze bags, filling each bag with 200 g of material, and tying the bag mouth to obtain spice powder bags.

[0122] Step S3, placing the spice powder bag in step S2 into a negative pressure extraction tank filled with vinegar embryos after vinegar pouring for negative pressure extraction, the volume ratio of the spice mixed powder to the vinegar embryos after vinegar pouring is 50g:1L, the extraction pressure is -0.15MPa, the extraction temperature is 60°C, and the extraction process maintains a slightly boiling state; adding a cooling device at the front end of the negative pressure pump to collect the evaporated liquid, and the cooling temperature is 20°C; the extraction process is carried out in a cyclic covering treatment mode, the time for each covering treatment is 8min, and the interval time between two adjacent covering treatments is 2min; negative pressure extraction is performed for 5h; when the volume of the evaporated liquid is 30% of the volume of the vinegar embryos after vinegar pouring adopted at the beginning of the negative pressure extraction, the extraction is stopped.

[0123] Step S4: After the negative pressure extraction is completed, the oil layer on the surface of the material in the negative pressure extraction tank is removed, and the residue is removed through a 300-mesh filter, and the filtered clear liquid is retained to obtain an extract.

[0124] The volatile flavor substances content of the evaporated liquids prepared in the above-mentioned embodiments and comparative examples was measured, and the results are shown in Table 1. The physical and chemical indexes of the extracts prepared in the above-mentioned embodiments and comparative examples were measured, and the results are shown in Table 2.

[0125] Table 1

[0126]

[0127] Table 2

[0128]

[0129] It can be seen from the results in Table 1 and Table 2 that the preparation method of the solid vinegar extract provided by the present application can significantly increase the content of flavor substances such as eugenol acetate, cinnamaldehyde and furfural without affecting the content of furfural, a key flavor substance in aged vinegar, and maintaining the positive quality indicators such as non-volatile acid and soluble salt-free solids in aged vinegar. It is beneficial to enrich and improve the flavor of aged vinegar.

[0130] 2. Improvement of the flavor of aged vinegar

[0131] The evaporated liquid in the solid vinegar extract prepared in Example 1 was added to the aged vinegar to improve the flavor of the aged vinegar, as Application Example 1; wherein the volume of the evaporated liquid was 4% relative to the volume of the aged vinegar. The aged vinegar without the evaporated liquid before improvement was used as Application Comparative Example 1.

[0132] The extract in the solid vinegar extract prepared in Example 1 was added to the aged vinegar to improve the flavor of the aged vinegar, as Application Example 2; wherein the volume of the extract relative to the volume of the aged vinegar was 4%. The aged vinegar without the extract before improvement was used as Application Comparative Example 2.

[0133] The aged vinegar with improved flavor in Example 1-2 was tested, and the results are shown in Tables 3 and 4.

[0134] Table 3

[0135]

[0136] Table 4

[0137]

[0138] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0139] The above-mentioned embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the protection scope of the present application. Therefore, the protection scope of the patent of the present application shall be subject to the attached claims.

Claims

1. A method for preparing a solid vinegar extract, characterized in that: The solid vinegar extract comprises an evaporation liquid and an extracting liquid, and the preparation method comprises the following steps: Packing the spice mixture into bags to prepare spice powder bags; The spice powder bag is placed in a negative pressure extraction device containing vinegar embryos after vinegar pouring, and negative pressure extraction is performed in a circulating material covering treatment mode, and the material liquid evaporated during the negative pressure extraction process is collected to obtain the evaporated liquid; Degreasing and filtering the remaining liquid after the negative pressure extraction to obtain the extract; The spice mixture powder includes cloves, cinnamon and licorice; the pressure of the negative pressure extraction is -0.08MPa to -0.12MPa, the temperature is 70°C to 80°C, and the time is 6h to 10h.

2. The preparation method according to claim 1, characterized in that The mass ratio of the cloves to the cassia bark is 1:(0.8-1.2); and / or The mass ratio of the clove to the licorice is 1:(0.6-1.2).

3. The preparation method according to claim 1, characterized in that: The spice mixture powder also includes star anise and tsaoko; Optionally, the mass ratio of the cloves to the star anise is 1:(0.1-0.3); Optionally, the mass ratio of the cloves to the amomum villosum is 1:(0.1-0.3).

4. The preparation method according to claim 1, characterized in that: The mass volume ratio of the spice mixture powder to the vinegar embryo after vinegar pouring is (50-100) g:1L.

5. The preparation method according to claim 1, characterized in that: Each coating treatment lasts 8-16 minutes; and / or The interval between two adjacent coating treatments is 2min-4min.

6. The preparation method according to any one of claims 1 to 5, characterized in that: The volume of the evaporating liquid is 30%-50% of the volume of the vinegar embryo after vinegar pouring adopted at the beginning of the negative pressure extraction.

7. Solid vinegar extract, characterized in that The method is described in any one of claims 1 to 6.

8. Use of the solid vinegar extract as claimed in claim 7 in improving the flavor of aged vinegar.

9. A method for improving the flavor of aged vinegar, characterized in that: The method comprises: The evaporated liquid and the leaching liquid are mixed with different types of aged vinegar respectively; wherein the evaporated liquid and / or the leaching liquid are prepared by the preparation method according to any one of claims 1 to 6.

10. The method according to claim 9, characterized in that The volume of the evaporated liquid is 2%-10% relative to the volume of the aged vinegar; and / or The volume of the extract is in a percentage of 2%-10% relative to the volume of the aged vinegar.

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