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Method for accelerating ageing of vinegar by cooperation of ultrasonic waves and pulsed magnet field

A pulsed magnetic field and ultrasonic technology, which is applied in the field of ultrasonic and pulsed magnetic field to accelerate vinegar aging, can solve the problems of long aging time, large floor space, increased production cost, etc., and achieve short processing time, good effect and simple operation. Effect

Inactive Publication Date: 2018-07-06
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The object of the present invention is to provide a method suitable for accelerated aging of vinegar by ultrasonic wave and pulsed magnetic field. Through this method, while ensuring the quality of vinegar, it can not only overcome the time-consuming problems of the prior art, but also solve the existing problems. The new vinegar has the problem of increased production cost due to the long aging time in the vinegar jar and the large area occupied

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  • Method for accelerating ageing of vinegar by cooperation of ultrasonic waves and pulsed magnet field

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Embodiment 1. Accurately measure 100mL of new brewed vinegar and add it to a 250mL container, add 0.55% ethanol, extend the horn and the probe into the container and seal the film. Maintain the temperature of the vinegar solution at 30°C, apply ultrasonic frequency of 20kHz, ultrasonic power density of 40W / 100mL, and ultrasonic treatment time of 30min. After the vinegar is treated by ultrasonic, pulse magnetic field treatment is applied, the magnetic field intensity is 2T, and the number of pulses is 10 times. The total acid, total ester, reducing sugar, and amino nitrogen content were determined to be 5.547, 2.685, 3.145, and 0.191g / 100mL, respectively, which were 5.718, 5.611, and 5.540g / 100g / 100mL compared with fresh vinegar and traditional naturally aged 4-5 years old vinegar. , total ester 1.662, 2.670, 2.764g / 100mL, reducing sugar 3.431, 2.824, 2.728g / 100mL, aminopeptide nitrogen 0.252, 0.189, 0.184g / 100mL, the trend of content change is consistent.

Embodiment 2

[0026] Embodiment 2. Accurately measure 100mL of new brewed vinegar and add it to a 250mL container, add 0.60% ethanol, extend the horn and the probe into the container and seal the film. Maintain the temperature of the vinegar solution at 35°C, apply ultrasonic frequency of 24kHz, ultrasonic power density of 50W / 100mL, and ultrasonic treatment time of 40min. After the vinegar is treated with ultrasonic waves, a pulsed magnetic field is applied with a magnetic field intensity of 3T and a pulse frequency of 15 times. The total acid, total ester, reducing sugar, and amino nitrogen content were determined to be 5.486, 2.692, 2.845, and 0.167g / 100mL, respectively, which were 5.718, 5.611, and 5.540g / 100g / 100mL compared with fresh vinegar and traditional naturally aged 4-5 year old vinegar. , total ester 1.662, 2.670, 2.764g / 100mL, reducing sugar 3.431, 2.824, 2.728g / 100mL, aminopeptide nitrogen 0.252, 0.189, 0.184g / 100mL, the trend of content change is consistent.

Embodiment 3

[0027]Embodiment 3. Accurately measure 100mL of new brewed vinegar and add it to a 250mL container, add 0.65% ethanol, extend the horn and the probe into the container and seal the film. Maintain the temperature of the vinegar liquid at 40°C, apply ultrasonic frequency of 28kHz, ultrasonic power density of 60W / 100mL, and ultrasonic treatment time of 50min. After the vinegar is ultrasonically treated, pulse magnetic field treatment is applied, the magnetic field intensity is 4T, and the number of pulses is 20 times. The total acid, total ester, reducing sugar, and amino nitrogen content were determined to be 5.463, 2.724, 2.735, and 0.178g / 100mL, respectively, which were 5.718, 5.611, and 5.540g / 100g / 100mL compared with fresh vinegar and traditional naturally aged 4-5 year old vinegar. , total ester 1.662, 2.670, 2.764g / 100mL, reducing sugar 3.431, 2.824, 2.728g / 100mL, aminopeptide nitrogen 0.252, 0.189, 0.184g / 100mL, the trend of content change is consistent.

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Abstract

The invention discloses a method for accelerating ageing of vinegar by cooperation of ultrasonic waves and a pulsed magnet field, and belongs to the technique of artificial ageing of vinegar. New-brewed vinegar is stored in a container and sealed by using a film after 0.55-0.65% of ethyl alcohol is added, the vinegar liquid temperature is maintained to be at 30-40 DEG C, the ultrasonic waves are applied with the frequency being 20-28kHz and the power density being 40-60W / 100mL for 30-50 minutes, the pulsed magnet field is applied to treat the vinegar liquid after being subjected to ultrasonicwave treatment, the magnet field intensity is 2-4T, and the pulse frequency is 10-20. Compared with traditional natural ageing, the ageing time is sharply shortened, the storage space is narrowed, operation is easy, the efficiency is high, and the ageing effect is outstanding.

Description

technical field [0001] The invention belongs to the technical field of vinegar aging, and in particular relates to a method for speeding up aging of vinegar by means of ultrasonic wave and pulsed magnetic field. Background technique [0002] Vinegar, as an indispensable liquid sour flavoring agent in life, is a favorite brewing product. As we all know, the quality of vinegar depends on its color, aroma, and taste. New vinegar that has just been fermented has disadvantages such as harsh taste, irritating vinegar taste, weak aroma, and miscellaneous smell. High-quality vinegar must be processed for a period of time. The aging period of time ranges from a few months to a few years. However, the traditional natural aging method takes a long time, the process is difficult to control, and takes up a lot of space, which directly affects the economic benefits of vinegar processing. In order to accelerate the aging process of vinegar and improve the aging environment, artificial ag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
CPCC12J1/00
Inventor 李婷婷马海乐吴平任晓锋
Owner JIANGSU UNIV
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