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Aging technology for aging vinegar

An aging and vinegar technology, which is applied in the field of vinegar aging and aging technology, can solve the problems of need for optimization, low production efficiency, long time consumption, etc., to increase the content and ratio of esters and the like, and reduce irritating substances. The effect of content

Active Publication Date: 2019-04-05
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Esterification reaction, condensation reaction, oxidation-reduction reaction, Maillard reaction, etc. will occur in vinegar during the aging process, which will improve the quality of vinegar. However, the traditional aging process takes a long time and the production efficiency is low, which needs to be optimized

Method used

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  • Aging technology for aging vinegar
  • Aging technology for aging vinegar
  • Aging technology for aging vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A combined aging process of vinegar controlled by ultrasonic temperature, the specific method is as follows:

[0021] Pump the vinegar in the vinegar storage tank into the ultrasonic aging tank for ultrasonic aging, control the tank temperature at 30-34°C, ultrasonic frequency 20kHz, power 500w, and control the duration of vinegar flowing through the ultrasonic aging tank at 20 minutes; infrared When aging, the infrared power is 150w, the depth of the infrared irradiation shallow pool is 5cm, and the irradiation height is 15-20cm. The total time for the vinegar to flow through the infrared irradiation area is 30min; The duration of the vinegar flowing through the microwave aging tank is 3 minutes; after the vinegar is artificially aged, it is pumped into the vinegar drying pool for vinegar aging, and the vinegar is kept in the sun for 1 month. aged vinegar.

Embodiment 2

[0031] A vinegar aging and accelerating process carried out according to the sequence of ultrasonic wave, infrared and microwave, the specific method is as follows:

[0032] Pump the vinegar in the vinegar storage tank into the ultrasonic aging tank for ultrasonic aging, control the tank temperature at 34-37°C, ultrasonic frequency 22kHz, power 600w, and control the duration of vinegar flowing through the ultrasonic aging tank at 25 minutes; The vinegar is subjected to infrared aging, the infrared power is 180w, the shallow pool depth of infrared radiation is 8cm, and the irradiation height is 15-20cm. The total time for the vinegar to flow through the infrared irradiation area is 40min; finally, the vinegar is pumped into the microwave aging The device carries out microwave aging, the microwave frequency is 1000MHz, and the microwave power is 720w. The maintenance time of vinegar flowing through the microwave aging tank is controlled to be 4 minutes; after the vinegar is artif...

Embodiment 3

[0042] A process for combining aging and aging of vinegar by using ultrasound, infrared and microwave, the specific method is as follows:

[0043] Pump the vinegar in the vinegar storage tank into the ultrasonic aging tank for ultrasonic aging, control the temperature of the tank body at 37-40°C, the ultrasonic frequency at 25kHz, and the power of 700w, and control the duration of vinegar flowing through the ultrasonic aging tank at 30 minutes; after that The vinegar is subjected to infrared aging, the infrared power is 200w, the depth of the infrared irradiation shallow pool is 10cm, and the irradiation height is 15-20cm. The total time for the vinegar to flow through the infrared irradiation area is 50min; finally, the vinegar is pumped into the microwave aging The device carries out microwave aging, the microwave frequency is 1450MHz, and the microwave power is 750w. The maintenance time of the vinegar flowing through the microwave aging tank is controlled to be 5 minutes; ...

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Abstract

The invention provides an aging and aging accelerating process of table vinegar. The aging and aging accelerating process comprises artificial aging acceleration and drying of vinegar in the sun for aging, wherein the artificial aging acceleration manner adopts an ultrasonic aging acceleration, infrared aging acceleration and microwave aging acceleration combined aging acceleration technology, the aging time of the table vinegar is shortened, and the quality of the aged vinegar is improved; meanwhile, ultrasonic waves, infrared rays and microwaves have a killing effect on microorganisms in the table vinegar, the number of potential contaminant microorganisms in the aged vinegar is decreased, and the stability of the aged vinegar is improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a process for aging and accelerating aging of vinegar. Background technique [0002] Vinegar is an acidic condiment that is deeply loved by consumers. As a food flavoring agent in most people's daily life, people pay great attention to the unique flavor and mouthfeel of vinegar. The flavor and mouthfeel of vinegar has an important influence on the overall quality of vinegar. According to relevant research, the taste of vinegar is closely related to the content of total esters and acetals in vinegar. A relatively high content of total esters in vinegar can make vinegar taste softer and rich in fragrance. [0003] The taste of newly brewed vinegar is slightly sour and irritating, and the flavor of vinegar can be improved by aging. Esterification reaction, condensation reaction, oxidation-reduction reaction, Maillard reaction, etc. will occur in vinegar during the aging process, whi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 郑宇王敏张祥龙张仁宽申雁冰宋佳
Owner TIANJIN UNIV OF SCI & TECH
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