A spice extract liquid for brewing cooking wine and a preparation method thereof

Abstract

This application relates to the field of spice extraction technology, specifically disclosing a spice extract for brewing cooking wine and its preparation method. This application simultaneously achieves the decoction of rice wine and flavor enhancement during the spice extraction process, simplifying the cooking wine production process, eliminating the rice wine decoction step, and saving energy. The extract obtained by the preparation method provided in this application does not require the addition of edible alcohol, is suitable for brewing cooking wine, and can achieve continuous and uninterrupted extraction, with an extraction efficiency more than twice that of traditional maceration processes. Under this extraction process, polysaccharides and phenolic substances in the spices undergo a pre-reaction with amino acids in the rice wine under high pressure and high temperature, avoiding further reaction and precipitation in the cooking wine stage, thus improving the shelf life and appearance of the cooking wine product.

Description

Technical Field

[0001] This application relates to the field of spice extraction technology, and in particular to a spice extract for brewing cooking wine and its preparation method. Background Technology

[0002] Currently, the main methods for extracting spices are soaking extraction, reflux extraction, and supercritical fluid extraction. However, soaking extraction has problems such as long extraction time, low extraction efficiency, large equipment footprint, and high production costs. Reflux extraction not only has a significant impact on the flavor of spices but may also extract other unstable components. Furthermore, the reflux extraction process consumes a large amount of steam, ultimately altering the flavor of the extract and resulting in high production costs. Supercritical fluid extraction mainly extracts oils from spices, but oils have low solubility in cooking wine, making their application difficult, and the equipment investment is high.

[0003] Meanwhile, for fermented cooking wine (i.e., brewed cooking wine), its ingredient list should not contain edible alcohol, therefore edible alcohol cannot be used for spice extraction. However, yellow rice wine naturally contains alcohol produced during grain fermentation, making it more suitable for extracting alcohol-soluble components from spices.

[0004] During the production of rice wine, a heating process is required at the end of fermentation. This process involves heat treatment of the rice wine to kill microorganisms, inhibit enzyme activity, promote the stability of the wine, and enhance its flavor and quality. This process often requires a large amount of energy.

[0005] Among the reported methods for spice extraction, patent number CN201811170900.5, "A method for producing spice extract for cooking wine," describes a method where spices are added to an extraction tank, and a solvent of approximately 100 times the spice volume is added. After soaking for more than 3 days, the extract is filtered to obtain the spice extract. Patent number CN201810527122.4, "A method for preparing spice and fresh raw material extract," describes a method where spices are added to an extraction tank, a solvent is added, and the mixture is soaked for about 2 days, then decocted, filtered, and the extract is obtained. Patent number CN202011130349.9, "A process for adding spices in cooking wine brewing," describes a method where garlic, onion, cinnamon, patchouli, cinnamon, nutmeg, cloves, black pepper, and litsea cubeba are pulverized separately using a pulverizer, passed through a 20-mesh sieve to obtain a spice mixture, and then edible alcohol is added for extraction and soaking for 2-6 days to obtain the spice extract. The above methods are time-consuming, inefficient, and difficult to meet the needs of modern enterprise production.

[0006] Patent No. CN201410415934.1, "A Seasoning Wine and Its Preparation Method," describes a method that uses a pulverizer to crush star anise, galangal, cinnamon, cloves, nutmeg, cardamom, amomum tsao-ko, amomum villosum, amomum villosum, black pepper, and fennel seeds into powder. These powders are then soaked in water and directly heated under reflux for 3-6 hours to obtain the spice extract. However, the extract obtained by this method has low yield and is difficult to apply on a large scale. Patent No. CN202211453410.2, "An Ultrasonic-Assisted Low-Temperature Continuous Countercurrent Extraction Process for Natural Tea Extraction Base," describes a process where the tea extract flows from the bottom of the extraction tank and continues into a distillation extraction device, where it is heated until the active ingredients evaporate. The evaporated active ingredients are condensed and collected through a collection tube and cooling sleeve, forming the natural tea extract base. The extractant flows out of the distillation device and returns to the extraction tank. Low-temperature continuous countercurrent extraction results in insufficient aroma extraction, limiting its application scenarios. Furthermore, the polyphenols and polysaccharides in the extract readily react with amino acids in rice wine, leading to a cloudy product. Patent CN202410981698.3, "A Supercritical Carbon Dioxide Extraction Device for Black Garlic Essence Extraction," utilizes the supercritical physical properties of carbon dioxide to extract black garlic, but the extract primarily consists of essential oil components, which are insoluble in water and difficult to directly apply to water-soluble products such as cooking wine.

[0007] Traditional soaking extraction takes 2-3 days, resulting in low production capacity and slow efficiency; heating and reflux extraction provides sufficient extraction, but the extraction volume per batch is small, making it difficult to meet the needs of large-scale production; countercurrent extraction extracts phenols and polysaccharides from spices, which readily react with amino acids in rice wine, causing the product to become cloudy; supercritical carbon dioxide extraction mainly yields essential oil components, which are insoluble in water and cannot be directly applied to water-soluble products such as cooking wine.

[0008] In conclusion, it is particularly important to develop a method that uses rice wine as a solvent and combines it with spice formulations to achieve high extraction efficiency, high aroma retention, and simultaneous extraction of spices and decoction of rice wine, so that the final extract contains both spice aroma and the unique aroma of rice wine. Summary of the Invention

[0009] The purpose of this application is to overcome the shortcomings of the prior art and provide a spice extract for brewing cooking wine and its preparation method.

[0010] To achieve the above objectives, the technical solution adopted in this application is as follows: This application provides a method for preparing a spice extract for brewing cooking wine, comprising the following steps: S1. Grind the spices into granules to obtain spice powder; S2. The spice powder and rice wine obtained in step S1 are subjected to continuous countercurrent extraction under ultrasonic conditions. The feed rate of rice wine is 15 to 35 times that of spice powder, and the total ultrasonic power is 120 to 160 times that of spice powder. S3. Extract the rice wine from step S2 under a pressure of 5-15 bar and an extraction temperature of 65-75°C to obtain a spice extract for brewing cooking wine.

[0011] This application aims to develop a spice extract and extraction method for brewed cooking wine, using rice wine as a solvent and combining it with high-pressure countercurrent extraction technology for spices. The extraction process utilizes specific feed rates for the spice powder and rice wine, along with the total ultrasonic power and pressure conditions, to simultaneously enhance the flavor of the rice wine during spice extraction. It also pre-reacts phenols and polysaccharides in the extract with amino acids in the rice wine, further improving the subsequent processing and product application.

[0012] When the feeding speed of rice wine is 15 to 35 times that of spice powder, the spice powder and rice wine can come into full contact, the extraction is complete, and the extraction efficiency is high. When the ratio is too small, the spice powder and rice wine do not come into full contact, the extraction is incomplete, and the efficiency is low. When the ratio is too high, the flavor of the spices in the extract becomes weak, and the reaction between rice wine and extract is incomplete, resulting in a poor appearance after application.

[0013] When the total ultrasonic power is 120 to 160 times the feeding speed of the spice powder, the spice extraction is complete, the aroma of the rice wine is enhanced significantly, the extract has a better state, and the flavor of the rice wine is harmonious. If the total ultrasonic power is too low, the spice extraction is incomplete, and the aroma of the rice wine is less enhanced. If the total ultrasonic power is too high, the state of the extract deteriorates significantly, and the flavor of the rice wine is not harmonious.

[0014] The rice wine after step S2 is extracted under a pressure of 5-15 bar. The reaction is complete and the product has a better appearance after application. When the pressure is lower than 5-15 bar, the extraction is insufficient, resulting in weak flavors of both rice wine and spices. The incomplete reaction also leads to a poorer appearance after application. When the pressure is higher than 5-15 bar, the extract exhibits a distinct aged flavor and the product also has a poorer appearance after application.

[0015] In the technical solution of this application, when the above extraction temperature range is used, the ester aroma of rice wine in the extract is strong, the flavor of the extract is strong, and the extraction is sufficient; moreover, the physical state of the extract is better. When the temperature is too low, the ester aroma of rice wine is weak, and the flavor of the extract becomes weak, resulting in insufficient extraction; when the temperature is too high, the extract exhibits a distinct aged or even burnt flavor, and the physical state of the extract deteriorates.

[0016] In a preferred embodiment of the method for preparing the spice extract for brewing cooking wine described in this application, the particle size of the spice powder in step S1 is 8-20 mesh.

[0017] This application uses spice powder with the above-mentioned particle size range, which can improve the extraction efficiency and flavor. If the particle size of the spice powder is lower than 8-20 mesh, it is easy to clog the extraction equipment and the extracted liquid state will deteriorate. If the particle size of the spice powder is higher than 8-20 mesh, the spice and rice wine will not be in sufficient contact, which will affect the extraction efficiency and flavor.

[0018] As a preferred embodiment of the method for preparing the spice extract of the brewed cooking wine described in this application, in step S1, the spices include at least one of dried ginger, dried shallots, star anise, cloves, cinnamon, bay leaves, fennel, nutmeg, lemongrass, Sichuan pepper, licorice, amomum villosum, cumin, white cardamom, and dried tangerine peel.

[0019] In a preferred embodiment of the method for preparing the spice extract of the brewed cooking wine described in this application, in step S1, the spices include any one of the following formulation components 1) to 3): 1) Spices include dried ginger and dried shallots; 2) Spices include star anise, cloves, cinnamon, bay leaves, and fennel seeds; 3) Spices include nutmeg, lemongrass, Sichuan pepper, licorice, amomum villosum, cumin, white cardamom, and dried tangerine peel.

[0020] In a preferred embodiment of the method for preparing the spice extract for brewing cooking wine described in this application, in step S2, the feeding rate of the spice powder is 10 kg / h, and the feeding rate of the rice wine is 150~350 L / h.

[0021] This application uses spice powder and rice wine at the above-mentioned feeding speed, which allows the spice powder and rice wine to come into full contact, extract completely, and achieve high extraction efficiency. The spice extract has a better flavor and a better appearance after application.

[0022] In a preferred embodiment of the method for preparing the spice extract for brewing cooking wine described in this application, the total ultrasonic power in step S2 is 1200~1600W.

[0023] This application uses the above-mentioned range of total ultrasonic power, which results in complete extraction of spices, a significant enhancement of the aroma of rice wine, excellent extraction liquid state, and harmonious flavor of rice wine.

[0024] This application also provides the spice extract prepared by the above-mentioned method.

[0025] The spice extract of the brewed cooking wine prepared by the method of this application has excellent properties under various conditions of light, -20℃ and 50℃, and the overall properties are excellent; moreover, the spice flavor and rice wine flavor of the spice extract of the brewed cooking wine are better.

[0026] Compared with the prior art, this application has the following beneficial effects: This application provides a spice extract for brewing cooking wine and its preparation method. During the spice extraction process, the rice wine is simultaneously heated and its flavor is enhanced, simplifying the cooking wine production process, eliminating the rice wine heating step, and saving energy. The extract obtained by the preparation method provided in this application does not require the addition of edible alcohol and is suitable for brewing cooking wine. It can achieve continuous and uninterrupted extraction, and the extraction efficiency is more than twice that of traditional maceration processes. Under this extraction process, polysaccharides and phenolic substances in spices undergo a pre-reaction with amino acids in rice wine under high pressure and high temperature, avoiding further reaction and precipitation in the cooking wine stage, and improving the shelf life and appearance of the cooking wine product. Attached Figure Description

[0027] Figure 1 This is a flowchart illustrating the preparation method of the spice extract for brewing cooking wine according to this application. Detailed Implementation

[0028] To better illustrate the purpose, technical solution, and advantages of this application, the following description will be provided in conjunction with the accompanying drawings and specific embodiments.

[0029] In the following examples and comparative examples, unless otherwise specified, the experimental methods used are conventional methods, and the materials and reagents used are commercially available unless otherwise specified. Furthermore, the raw materials used in each parallel experiment are the same.

[0030] The extraction equipment in the following examples and comparative examples consists of a booster pump and a countercurrent extraction device. The countercurrent extraction device has ultrasonic, temperature control and flow rate adjustment functions, and is available from commercially available sources.

[0031] The method for preparing the spice extract for brewing cooking wine in this application is as follows: Figure 1 As shown, a spice extract and residue were obtained, and then the residue was dried.

[0032] Example 1: A method for preparing a spice extract for brewing cooking wine. This embodiment provides a method for preparing a spice extract for brewing cooking wine, including the following steps: S1. Select 1 part by weight of dried ginger and dried shallots, use a grinder to grind the spices into granules, pass them through a 15-mesh sieve, mix them well and set aside to obtain spice powder. S2. The spice powder and rice wine obtained in step S1 are continuously fed into the extraction equipment through the feed inlet by a booster pump and continuously extracted under ultrasonic conditions in a countercurrent manner. The feed rate of the spice powder is 10 kg / h, the feed rate of the rice wine is 200 L / h, and the total ultrasonic power is 1500 W. S3. Extract the rice wine continuously fed into the extraction device under a pressure of 8 bar and an extraction temperature of 70°C to obtain a spice extract for brewing cooking wine.

[0033] Example 2: A method for preparing a spice extract for brewing cooking wine. This embodiment provides a method for preparing a spice extract for brewing cooking wine, including the following steps: S1. Select 1 part by weight each of star anise, cloves, cinnamon, bay leaves and fennel seeds, grind the spices into granules using a grinder, pass them through an 8-mesh sieve, mix them well and set aside to obtain spice powder. S2. The spice powder and rice wine obtained in step S1 are continuously fed into the extraction equipment through the feed inlet by a booster pump and continuously extracted under ultrasonic conditions in a countercurrent manner. The feed rate of the spice powder is 10 kg / h, the feed rate of the rice wine is 150 L / h, and the total ultrasonic power is 1200 W. S3. Extract the rice wine continuously fed into the extraction device under a pressure of 5 bar and an extraction temperature of 65°C to obtain a spice extract for brewing cooking wine.

[0034] Example 3: A method for preparing a spice extract for brewing cooking wine. This embodiment provides a method for preparing a spice extract for brewing cooking wine, including the following steps: S1. Select 1 part by weight each of nutmeg, lemongrass, Sichuan pepper, licorice, amomum villosum, cumin, white cardamom, and dried tangerine peel. Use a grinder to grind the spices into granules, pass them through a 20-mesh sieve, mix them well and set aside to obtain spice powder. S2. The spice powder and rice wine obtained in step S1 are continuously fed into the extraction equipment through the feed inlet by a booster pump and continuously extracted under ultrasonic conditions in a countercurrent manner. The feed rate of the spice powder is 10 kg / h, the feed rate of the rice wine is 350 L / h, and the total ultrasonic power is 1600 W. S3. Extract the rice wine continuously fed into the extraction device at a pressure of 15 bar and an extraction temperature of 75°C to obtain a spice extract for brewing cooking wine.

[0035] Comparative Example 1 Compared with Example 1, the difference in Comparative Example 1 is that in step S1, the spices are crushed into granules using a pulverizer and passed through a 4-mesh sieve. The remaining parameters are the same as the preparation method in Example 1.

[0036] Comparative Example 2 Compared with Example 1, the difference in Comparative Example 2 is that in step S1, the spices are pulverized into granules using a pulverizer and passed through a 30-mesh sieve. The remaining parameters are the same as the preparation method in Example 1.

[0037] Comparative Example 3 Compared with Example 1, the difference in Comparative Example 3 is that in step S2, the feeding rate of the rice wine is 80 L / h, while the other parameters are the same as the preparation method of Example 1.

[0038] Comparative Example 4 Compared with Example 1, the difference in Comparative Example 4 is that in step S2, the feeding rate of the rice wine is 450 L / h, while the other parameters are the same as the preparation method of Example 1.

[0039] Comparative Example 5 Compared with Example 1, the difference in Comparative Example 5 is that in step S2, the total ultrasonic power is 1000W, while the other parameters are the same as the preparation method in Example 1.

[0040] Comparative Example 6 Compared with Example 1, the difference in Comparative Example 6 is that in step S2, the total ultrasonic power is 2000W, and the other parameters are the same as the preparation method of Example 1.

[0041] Comparative Example 7 Compared with Example 1, the difference in Comparative Example 7 is that in step S3, the rice wine continuously fed into the extraction device is extracted under a pressure of 3 bar, while the other parameters are the same as the preparation method of Example 1.

[0042] Comparative Example 8 Compared with Example 1, the difference in Comparative Example 8 is that in step S3, the rice wine continuously fed into the extraction device is extracted under a pressure of 20 bar, while the other parameters are the same as the preparation method of Example 1.

[0043] Comparative Example 9 Compared with Example 1, the difference in Comparative Example 9 is that in step S3, the extraction temperature is 50°C, while the other parameters are the same as the preparation method in Example 1.

[0044] Comparative Example 10 Compared with Example 1, the difference of Comparative Example 10 is that in step S3, the extraction temperature is 85°C, while the other parameters are the same as the preparation method of Example 1.

[0045] Experimental Example 1: Sensory Evaluation Sensory evaluation was conducted on the spice extracts of the brewed cooking wines prepared in Examples 1-3 and Comparative Examples 1-10.

[0046] The sensory evaluation team consisted of five professional food R&D engineers with over five years of experience in tasting cooking wine. The samples were evaluated according to the standards in Table 1, with a maximum score of 10. The highest and lowest scores were removed, and the average score of the remaining three engineers was calculated. The results are shown in Table 2.

[0047] Table 1 Sensory Evaluation Scoring Criteria Table 2 Sensory evaluation results The results are shown in Table 2. In Example 1, the spice extract of the brewed cooking wine scored 9.5 points for spice flavor and 9.3 points for rice wine flavor, for a total score of 18.8 points. In Example 2, the spice extract of the brewed cooking wine scored 9.7 points for spice flavor and 9.2 points for rice wine flavor, for a total score of 18.3 points. In Example 3, the spice extract of the brewed cooking wine scored 9.4 points for spice flavor and 9.2 points for rice wine flavor, for a total score of 18.6 points.

[0048] In Comparative Example 1, the spice extract of the brewed cooking wine scored 8.4 points for spice flavor and 8.8 points for rice wine flavor, for a total score of 17.2 points. In Comparative Example 2, the spice extract of the brewed cooking wine scored 8.8 points for spice flavor and 9.2 points for rice wine flavor, for a total score of 18 points. In Comparative Example 3, the spice extract of the brewed cooking wine scored 8.8 points for spice flavor and 8.8 points for rice wine flavor, for a total score of 17.6 points. In Comparative Example 4, the spice extract of the brewed cooking wine scored 7.7 points for spice flavor and 8 points for rice wine flavor, for a total score of 15.7 points. In Comparative Example 5, the spice extract of the brewed cooking wine scored 8.6 points for spice flavor and 8.8 points for rice wine flavor, for a total score of 17.4 points. In Comparative Example 6, the spice extract of the brewed cooking wine scored 8.5 points for spice flavor and 8.7 points for rice wine flavor, for a total score of 17.2 points. In Comparative Example 7, the spice extract of the brewed cooking wine scored 8.6 points for spice flavor and 8.2 points for rice wine flavor, for a total score of 16.8 points. In Comparative Example 8, the spice extract of the brewed cooking wine scored 8.6 points for spice flavor and 8.7 points for rice wine flavor, for a total score of 17.3 points. In Comparative Example 9, the spice extract of the brewed cooking wine scored 8 points for spice flavor and 8.8 points for rice wine flavor, for a total score of 16.8 points. In Comparative Example 10, the spice extract of the brewed cooking wine scored 7.8 points for spice flavor and 7.6 points for rice wine flavor, for a total score of 15.4 points.

[0049] Experimental Example 2: Postural Stability The spice extracts of the brewed cooking wine prepared in Examples 1-3 and Comparative Examples 1-10 were mixed with brewed cooking wine at a ratio of 10%, and placed under light, -20℃, and 50℃ conditions for 1 month, respectively. The turbidity of the wine was then observed to verify its stability under different conditions.

[0050] The turbidity was measured using a turbidimeter. Turbidity ≤ 20 NTU was considered excellent, 20 NTU < turbidity ≤ 50 NTU was considered average, and turbidity > 50 NTU was considered poor. The results are shown in Table 3.

[0051] Table 3. Results of Body Posture Observation The results are shown in Table 3. The spice extracts of the brewed cooking wine prepared in Examples 1-3 showed excellent properties under various conditions of light, -20℃, and 50℃, with an overall excellent result. The spice extracts of the brewed cooking wine prepared in Comparative Examples 1 and 3 also showed excellent properties under various conditions of light, -20℃, and 50℃.

[0052] The spice extracts of the brewed cooking wine prepared in Comparative Examples 2, 4, 6-8, and 10 showed poor condition under various conditions including light, -20℃, and 50℃. The spice extract of the brewed cooking wine prepared in Comparative Example 5 showed moderate condition under various conditions including light, -20℃, and 50℃; the spice extract of the brewed cooking wine prepared in Comparative Example 9 showed good condition under various conditions including light, -20℃, and 50℃.

[0053] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this application and are not intended to limit the scope of protection of this application. Although this application has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this application without departing from the substance and scope of the technical solutions of this application.

Claims

1. A method for preparing a spice extract for brewing cooking wine, characterized in that, Includes the following steps: S1. Grind the spices into granules to obtain spice powder; S2. The spice powder and rice wine obtained in step S1 are subjected to continuous countercurrent extraction under ultrasonic conditions. The feed rate of rice wine is 15 to 35 times that of spice powder, and the total ultrasonic power is 120 to 160 times that of spice powder. S3. Extract the rice wine from step S2 under a pressure of 5-15 bar and an extraction temperature of 65-75°C to obtain a spice extract for brewing cooking wine.

2. The method for preparing the spice extract as described in claim 1, characterized in that, In step S1, the particle size of the spice powder is 8-20 mesh.

3. The method for preparing the spice extract as described in claim 1, characterized in that, In step S1, the spices include at least one of the following: dried ginger, dried shallots, star anise, cloves, cinnamon, bay leaves, fennel seeds, nutmeg, lemongrass, Sichuan pepper, licorice root, amomum villosum, cumin, white cardamom, and dried tangerine peel.

4. The method for preparing the spice extract as described in claim 1, characterized in that, In step S1, the spices include any one of the following formulation components 1) to 3): 1) Spices include dried ginger and dried shallots; 2) Spices include star anise, cloves, cinnamon, bay leaves, and fennel seeds; 3) Spices include nutmeg, lemongrass, Sichuan pepper, licorice, amomum villosum, cumin, white cardamom, and dried tangerine peel.

5. The method for preparing the spice extract as described in claim 1, characterized in that, In step S2, the spice powder is fed at a rate of 10 kg / h.

6. The method for preparing the spice extract as described in claim 1, characterized in that, In step S2, the feeding rate of the rice wine is 150~350L / h.

7. The method for preparing the spice extract as described in claim 1, characterized in that, In step S2, the total ultrasonic power is 1200~1600W.

8. The spice extract prepared by the method of any one of claims 1 to 7.

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