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Method for accelerating aging of vinegar with ultrasonic wave

An ultrasonic aging technology, applied in the field of aging vinegar, can solve the problems of large one-time investment in ultra-high pressure equipment, cumbersome operation procedures, and long aging time, so as to shorten the aging time, improve aging efficiency, and promote aging. Effect

Inactive Publication Date: 2014-12-24
JIANGSU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN101407755A discloses a method for rapidly aging fruit vinegar by using ozone. In this method, ozone is likely to have a strong corrosion effect on metal containers or non-metallic containers, and the aging time is relatively long; Chinese patent CN01298589A discloses a The method of ultra-high pressure sterilization and aging vinegar, fruit and vegetable vinegar and vinegar beverage is adopted. The ultra-high pressure equipment used in this method has a large one-time investment, high energy consumption, and cumbersome operation process.
[0006] In summary, there is no method for rapidly catalyzing vinegar by ultrasonic waves in the current related technology

Method used

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  • Method for accelerating aging of vinegar with ultrasonic wave

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1. Accurately measure 100 mL of fresh vinegar and add it to a 200 mL container, add 0.55% ethanol, insert the horn and probe into the container and seal it. Maintain the temperature of the vinegar liquid in the container at 35°C, apply low-frequency high-energy ultrasound with a frequency of 29 KHz and an ultrasound density of 50 W / 100 mL for 70 minutes. Determination of total esters, total acids, liquid amino nitrogen content were 8.288, 5.324, 0.217g / 100mL, alcohols, acids, aldehydes, ketones, esters, heterocycles and phenols in the volatile aroma of total esters The content of the compound reaches 1.48, 22.23, 8.25, 3.55, 7.22, 1.08, 0.96 mg / L, and the total ester of 3-5 year old vinegar is 7.641, 7.836, 8.356 g / 100mL, the total acid is 5.044, 5.540, 6.110 g / 100mL, Liquid amino nitrogen 0.219, 0.206, 0.186 g / 100mL, alcohol content 0.75, 1.68, 1.64 mg / L, acid content 22.46, 22.44, 23.55 mg / L, aldehyde content 7.34, 8.23, 13.10 mg / L, ketones content of 3.17, 2...

Embodiment 2

[0023] Example 2. Accurately measure 100 mL of fresh vinegar and add it to a 200 mL container, add 0.85% ethanol, insert the horn and probe into the container and seal it. Maintain the temperature of the vinegar solution in the container at 30°C, apply low-frequency high-energy ultrasound with a frequency of 24 KHz and an ultrasound density of 60 W / 100 mL for 60 minutes. Determination of total esters, total acids, liquid amino nitrogen content are 8.187, 5.293, 0.221g / 100mL, alcohols, acids, aldehydes, ketones, esters, heterocycles and phenols in the volatile aroma of total esters The content of the compound reaches 1.45, 22.13, 8.23, 3.57, 7.24, 1.09, 0.95 mg / L, and the total ester of 3-5 year old vinegar is 7.641, 7.836, 8.356 g / 100mL, the total acid is 5.044, 5.540, 6.110 g / 100mL, Liquid amino nitrogen 0.219, 0.206, 0.186 g / 100mL, alcohol content 0.75, 1.68, 1.64 mg / L, acid content 22.46, 22.44, 23.55 mg / L, aldehyde content 7.34, 8.23, 13.10 mg / L, ketones content of 3.17, ...

Embodiment 3

[0024] Example 3. Accurately measure 100 mL of fresh vinegar and add it to a 200 mL container, add 0.70% ethanol, extend the horn and the probe into the container and seal it. Maintain the temperature of the vinegar solution in the container at 40°C, apply low-frequency high-energy ultrasound with a frequency of 18 KHz and an ultrasound density of 40 W / 100 mL for 80 minutes. Determination of total esters, total acids, liquid amino nitrogen content are 8.279, 5.298, 0.216g / 100mL, alcohols, acids, aldehydes, ketones, esters, heterocycles and phenols in the volatile aroma of total esters The content of the compound reaches 1.47, 22.21, 8.23, 3.54, 7.27, 1.02, 0.98 mg / L respectively, and the total ester of 3-5 year old vinegar is 7.641, 7.836, 8.356 g / 100mL, the total acid is 5.044, 5.540, 6.110 g / 100mL, Liquid amino nitrogen 0.219, 0.206, 0.186 g / 100mL, alcohol content 0.75, 1.68, 1.64 mg / L, acid content 22.46, 22.44, 23.55 mg / L, aldehyde content 7.34, 8.23, 13.10 mg / L, ketones ...

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Abstract

The invention discloses a method for accelerating aging of vinegar with ultrasonic wave, and belongs to the technical field of vinegar aging acceleration. The method comprises the following steps: storing newly brewed vinegar and ethanol which accounts for 0.55-0.85% of the volume of the vinegar in a container, sealing the mount of the container, keeping the temperature inside the container to be 30-40 DEG C, and applying low-frequency high-intensity ultrasonic wave with the frequency of 18-29 KHz and the ultrasonic density of 40-60 W / 100mL (the volume ratio of the ultrasonic power to the aging accelerated vinegar) to the vinegar in the container for 60-80 minutes. By adoption of the method, the aging effect of 3-5 years of natural aging can be achieved within 60-80 minutes, the aging time is greatly shortened, and the aging acceleration effect is remarkable.

Description

technical field [0001] The invention belongs to the technical field of aging vinegar, and in particular relates to a method for rapidly aging vinegar with ultrasonic waves. Background technique [0002] Vinegar is a traditional fermented sour flavoring agent in my country, which plays an important role in people's daily life. In addition to the main component of acetic acid, vinegar is also rich in sugars, esters, amino acids and other substances. It has a pure taste and a pleasant aroma. According to research, vinegar has the functions of preventing and relieving fatigue, lowering blood pressure, preventing arteriosclerosis, and sterilizing. [0003] my country has a long history of producing vinegar. With the improvement of living standards and the enhancement of people's health awareness, people began to realize the health benefits of vinegar. my country's vinegar production and consumption are increasing year by year. Although the traditional brewing process has been ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 王振斌刘加友邵淑萍马海乐王林张存胜赵帅
Owner JIANGSU UNIV
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