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Ultrahigh-pressure aroma improving process of apple vinegar

An apple cider vinegar and ultra-high pressure technology, which is applied in the preparation of vinegar, etc., can solve the problems of restricting the development of the fruit vinegar market, and achieve the effects of rich vinegar aroma, reduced production cost, and fast method

Active Publication Date: 2015-12-02
兴化市润海文化旅游发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the influence of traditional flavor culture, the difference between the flavor quality of fruit vinegar and grain vinegar limits the development of fruit vinegar market to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Refreshing semi-dry apple cider vinegar aged for half a year in the pottery altar, filtered and sealed in double-layer polyethylene plastic bags, divided into composite bags, placed in a high-pressure container, pressurized to 200MPa at 10°C for 10 minutes, and then The aroma components of the samples before and after treatment were analyzed by solid-phase microextraction combined with gas chromatography-mass spectrometry.

[0012] Aroma analysis conditions:

[0013] (1) Solid phase microextraction conditions: Accurately measure 9ml of the sample and put it into a 15ml sample bottle, add 2g of sodium chloride to the liquid sample, put it into the stirring bar and cover it with a lid. Stir at a constant temperature of 50°C, and after equilibrating for 10 minutes, insert the extraction head into the sample bottle through the polytetrafluoroethylene septum of the bottle cap, push out the fiber head to expose it to the headspace of the extraction bottle, and keep the extrac...

Embodiment 2

[0018] Refreshing semi-dry apple cider vinegar aged in pottery altar for 1 year, filtered and sealed in double-layer polyethylene plastic bags, divided into composite bags, placed in a high-pressure container, pressurized to 100MPa at 15°C for 15 minutes, Finally, the aroma components of the vinegar samples before and after treatment were analyzed by solid-phase microextraction combined with gas chromatography-mass spectrometry.

[0019] The results showed that 33 kinds of volatile aroma components were detected in vinegar samples after ultra-high pressure treatment. Esters such as ethyl acetate, ethyl lactate, γ-nonanolide and monoethyl succinate increased significantly after ultra-high pressure treatment. Ethyl acetate has a fruity aroma, ethyl lactate has an elegant fruity aroma, and γ-nonalactone has a peachy aroma. The increase in the relative content of these esters endows the vinegar with a strong fruity aroma.

Embodiment 3

[0021] Refreshing semi-dry apple cider vinegar aged for 2 years in Taotan, filtered and sealed in double-layer polyethylene plastic bags, divided into composite bags, placed in a high-pressure container, pressurized to 100MPa at 15°C for 15 minutes, Finally, the aroma components of the vinegar samples before and after treatment were analyzed by solid-phase microextraction combined with gas chromatography-mass spectrometry.

[0022] The results showed that 38 kinds of volatile aroma components were detected in vinegar samples after ultra-high pressure treatment. Alcohols increased by 5, and the relative content of 2,3-butanediol and isobutanol increased significantly, and their relative content was 4.7 times and 5.2 times that of before treatment, respectively. Two types of esters were added, and the content of dimethyl phthalate, ethyl lactate, hexyl salicylate and monoethyl succinate increased the most. Ethyl lactate had a sweet, sour fruity aroma.

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Abstract

The invention provides a novel ultrahigh-pressure process for improving aroma of apple vinegar. The process includes: ageing apple vinegar of over half a year in pottery jars, performing filtering, then sealing the apple vinegar in double-layer polyethylene plastic bags, putting the bags in high-pressure containers, pressurizing the containers at 15-20 DEG C to 100-200Mpa, allowing treatment for 10-15 min, and performing septic filling and selling. Through ultrahigh-pressure treatment, the apple vinegar is imparted more various volatile aromas, increased contents of acid and alcohol substances, especially evidently-increased relative contents of acetic acid and phenethyl alcohol, more reasonable proportion of flavoring substances, tender taste, and strong fruity aroma. The process is simple to operate and feasible, disinfecting action is further provided, a vinegar sample treated can be subjected directly to septic filling and selling, and production cost is greatly lowered.

Description

technical field [0001] The invention relates to a process for increasing the aroma of apple cider vinegar, in particular to a process for increasing the aroma of apple cider vinegar by using ultra-high pressure. Background technique [0002] The problem of fruit processing and transformation has become one of the bottlenecks for the healthy development of the apple industry. Apple is a wide and suitable processing raw material. Apple acetic acid fermentation products have broad market prospects as acidic health care condiments. An important way of product adjustment in the industry, the research on the brewing technology of liquid fruit vinegar has made the fruit vinegar commercial and marketable. Due to the influence of traditional flavor culture, the difference between the flavor quality of fruit vinegar and grain vinegar limits the development of fruit vinegar market to a certain extent. The volatile aroma components in apple cider vinegar are mainly composed of acids, a...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 孟军明
Owner 兴化市润海文化旅游发展有限公司
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