CN103952284B - A kind of preparation method of seasoning aromatic vinegar - Google Patents
A kind of preparation method of seasoning aromatic vinegar Download PDFInfo
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- CN103952284B CN103952284B CN201410214598.4A CN201410214598A CN103952284B CN 103952284 B CN103952284 B CN 103952284B CN 201410214598 A CN201410214598 A CN 201410214598A CN 103952284 B CN103952284 B CN 103952284B
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Abstract
The invention discloses the preparation method of a kind of seasoning aromatic vinegar, belong to flavoring agent technical field.Natural plants flavouring agent is freezing, pulverizing, it is aided with after microwave extraction, supersound extraction and high-voltage pulse extract and obtains flavouring agent extract through natural fermentation, remain the fragrance of natural plants flavouring agent and the effective ingredient such as antibacterial to greatest extent, above-mentioned flavouring agent extract is added in the aging process of making vinegar, without food additive such as any essence, pigment, acidic flavoring agent, preservative, prepare a kind of pure color, aromatic flavor, tart flavour is soft, aftertaste is long and easy to use, long shelf-life, flavouring agent utilization rate high, the aromatic vinegar of low cost.The preparation method technique of seasoning aromatic vinegar of the present invention is simple, and the after-ripening aging phase is 25 months, with short production cycle, and efficiency is high, and production cost is low.
Description
Technical field
The invention belongs to flavoring agent technical field, the preparation method of a kind of seasoning aromatic vinegar.
Background technology
Vinegar is the acid condiment that China is traditional, existing more than 2000 year brewage history, ancient times be referred to as " vinegar ", " jealous woman ",
" Bitters " etc..China is vast in territory, working people's industry and intelligence, and the vinegar kind produced in all parts of the country is a lot, and famous has mountain
Western old vinegar, zhenjiang vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang Provinces rose vinegar, Fujian Monas cuspurpureus Went vinegar, northeast white vinegar etc..Vinegar is according to brewing materials
With the difference of technique, the various compositions of finished product vinegar and color also have bigger difference.The commercially available vinegar of China is profit mostly
It is made with fermentation technology, existing traditional handicraft, also there are modern crafts.According to acetic fermentation stage each material state not
With, vinegar brewing technique can be divided into solid fermentation process and the big class of liquid fermentation process two.Solid fermentation process supplementary product consumption
Greatly, the nutrient substance participating in fermentation enriches, and microbe species is many, and fermentation period is long, and the product acidity brewed is high, color
Good but solid fermentation process mechanization degree is low, labor intensity is big, and fermentation period is long, and raw material availability is low, and labor productivity is low.
Liquid fermentation process mechanization degree is high, and yield is big, but local flavor is not as solid fermentation process.Additionally, market also has artificial preparation
Vinegar captures share, because preparation of vinegar is to add acetic acid, food additive, preservative, pigment, tasty agents etc., although Ke Yi great
The food additive such as amount meets market supply, but it is of low nutritive value, a large amount of use flavoring agents, make eater produce misgivings, no
The consumer group can be met well to nutrition and healthy requirement.
The primary raw material of vinegar, is enriched in starch, sugar or the material of ethanol class, is the master generating acetic acid in sweat
Want raw material, such as corn, potato class, wild plant, fruit and vegerable, molasses, drinks etc..Cereal materials is mainly Sorghum vulgare Pers., rice, Oryza glutinosa, jade
Rice, Semen setariae, Semen Tritici aestivi etc..
Vinegar is not only the seasoning good merchantable brand that people like, also has multiple nutrients health care and medicinal efficacy.Vinegar can prevent
And relieving fatigue, pathogen is had the strongest killing effect, multiple infectious disease can be prevented and treated；Often tablet vinegar can prevent body fluid from being acid
Property, reduces blood pressure, prevention of arterial hardening function；Vinegar can strengthen liver function and renal function, prevents treating constipation and kidney, gallbladder, wing
The disease such as Guang and lithangiuria；Vinegar also have pre-anti-aging, improve looks, the effect such as fat-reducing.
Natural edible-plant spice is just favored by more and more culinary art workers.Phase due to domestic and international cooking culture
Infiltration mutually, either at chinese-style cuisine still in the Western-style cooking, we can notice that various food plant is fragrant
Material.Flavorant i.e. eats spice, refers to the perfuming seasoning that can be used in varieties of food items, can give food perfume (or spice) pungent, spicy etc.
Local flavor, and have the general name of the vegetable matter of appetite stimulator effect, because being wherein mostly used for the cooking, it is possible to claim flavoring, letter
Claim flavouring agent.In traditional culinary art industry, the utilization for edible vegetal spice then seems more extensive.In people live
The plant having peat-reek for dish and foodstuff flavouring nearly all belongs to natural perfume plant.China utilizes flavorant to plant
Thing seasoning is of long standing and well established, just has literature record as far back as B.C. 551～79 years.With Fructus Foeniculi, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Flos Caryophylli, Fructus Capsici,
The flavouring agent such as mustard, Semen Armeniacae Amarum is the condiment of main body, is in harmonious proportion dexterously with edible oil and fat, and the characteristic constituting Chinese cooking is combined wind
Taste.It is to cover, with natural flavouring material, the abnormal flavour produced during food storage the earliest, and natural edible-plant spice now
Tax in food is fragrant, it is smelly to rectify, it is smelly to press down and gives the functions such as pungent, not only produces and converts infinite delicious food, and has enhancement
The effect of appetite, makes people have a very good appetite.It addition, a lot of natural flavouring plants also have the merits such as coloring, anticorrosion, antioxidation
Energy.
Flavouring agent mainly has 3 kinds of forms, i.e. complete flavouring agent, pulverizing flavouring agent and flavouring agent extract when using.
Complete flavouring agent refers to that its original shape remains intact, and without any processing, is so possible not only to carry out flavouring with it,
But also its feature in good taste can be utilized, make food have characteristic.Certainly when we use in this case, it is also possible to
With gauze bag, plant perfume is wrapped up, the most just can preferably meet the needs of dish quality.But use complete tune
The defect of taste substance is that the release of its fragrance component is slow, and fragrance can not be uniformly distributed and be released in food completely.
The flavouring agent pulverized refers to that the complete flavouring agent being initially formed, through drying, after the dry run such as drying, then is pulverized
Become graininess or powder, be directly appended in use in food.Using the advantage pulverizing flavouring agent is fragrance rate of release
Hurry up, good taste.Its shortcoming is to affect the sense organ of food sometimes.As coarse in being distributed in food, thus have impact on food
Mouthfeel.Flavouring agent is used alone, and fragrance and taste are more dull, stiff, inharmonious, the most in the more common scenario, is many
Plant flavouring agent to be used together.It is more easy to the advantages such as mixing, easy to use, effect is more preferable owing to the flavouring agent of powder has, so
People have also been invented special composite pungent and fragrant flavorings, also referred to as blend flavouring.Pulverizing flavouring agent is traditional using method, uses
What amount was maximum is black pepper, and particularly American eats more, and European has a preference for Radix orixae japonicae.Fructus Piperis powder has particle shape and granulate
Shapes etc., depending on granular size is with various places food custom.
It is demonstrated experimentally that in traditional cooking method, use flavouring agent extract that dish carries out the seasoning of science, it is adjusted
Taste effect and traditional flavouring agent have significant difference when confidence level 95%, are better than traditional seasoning mode.And, can will carry
Take thing to be combined according to tradition seasoning formula, and carry out powdered by certain technique so that it is have without slag, taste dense, fast
The advantages such as dissolubility is good, easy to use, have a extensive future.
It is known that whether cook, pickle, other field such as beverage or flavoring agent, flavouring agent is all with original form
Or powder product form uses, the particularly cooking and pickling technology field, mainly the materials such as flavouring agent gauze are made
Flavor pack, is then placed on flavor pack in meat soup or in pickling liquid, or with original intact form, flavouring agent is added dish or salts down
In stain liquid, exist utilization rate of active components low in-convenience in use, be difficult to preserve, high in cost of production defect.Chinese patent
CN102450622A discloses a kind of liquid flavouring, and its baste is particularly well-suited to the seasoning of huyashi-chuuka (cold chinese-style noodles) soup.A kind of noodles served with soy sauce, sesame butter, etc. flavoring agent, its
It is characterised by that it is by following raw material: by weight Sal 7-14, white sugar 20-25, soy sauce 10-15, vinegar 35-45, Fructus Capsici
4-6, Rhizoma Zingiberis Recens 3-4, Pericarpium Zanthoxyli 3-4, Bulbus Allii 3-4, water 50-80, by Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, Fructus Capsici are ground slurrying, and by gained serosity
Put in water, and add Sal, white sugar, soy sauce, vinegar, be then stirred, filter, sterilize, pack.Chinese patent
CN100591752C discloses a kind of kudzu root seasoned vinegar and preparation method thereof, is contained in cloth bag Radix puerariae heel piece or powder of Radix Puerariae at pan-fried vinegar
During add, it is possible to technique after pan-fried vinegar adds, and the kudzu root vinegar liquid decocted puts into storage together with Gegen tablets or powder of Radix Puerariae
Deposit storage in tank and i.e. obtain kudzu root seasoned vinegar in more than 6 months.Equally exist that utilization rate of active components is low, high in cost of production defect.
Applying the less of flavouring agent in vinegar, it is more that vinegar beverage is applied, but the occupation mode that do not breaks traditions, with
There is drawbacks described above in sample, there is presently no and flavouring agent extract is applied to report prepared by vinegar.
Summary of the invention
Solved by the invention technical problem is that overcomes the existing defect preparing vinegar, natural plants flavouring agent is freezing,
Pulverize, be aided with after microwave extraction, supersound extraction and high-voltage pulse extract and obtain flavouring agent extract through natural fermentation, brewageing food
The aging process of vinegar adds above-mentioned flavouring agent extract, without food additives such as any essence, pigment, acidic flavoring agent, preservative
Add agent, prepare a kind of pure color, aromatic flavor, tart flavour is soft, aftertaste is long and easy to use, long shelf-life, flavouring agent
Utilization rate is high, the aromatic vinegar of low cost.
In order to achieve the above object, the present invention is by the following technical solutions:
Described dry product flavouring agent is: Pericarpium Zanthoxyli, Rhizoma Zingiberis, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Foeniculi,
In Folium Citri Limoniae, Herba Menthae, Rhizoma et radix valerianae, Fructus Amomi Rotundus, JIUCENGTA, Herba thymi vulgaris, Radix Glycyrrhizae, Fructus Cumini Cymini at least one or several with arbitrary proportion mixing
Flavouring agent；
The preparation method of a kind of seasoning aromatic vinegar, comprises the steps:
1) flavouring agent is cleaned, drains, add the raw vinegar moistening 3-8h of its quality 0.1-1 times, in-18-22 DEG C of freezings
Pulverize immediately after 1-2h, freezing thickness of feed layer 3-5cm, grinding particle size 0.5-3mm；
Described flavouring agent is complete dry product flavouring agent；
Described complete dry product flavouring agent is: Pericarpium Zanthoxyli, Rhizoma Zingiberis, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Foeniculi
In perfume, Folium Citri Limoniae, Herba Menthae, Rhizoma et radix valerianae, Fructus Amomi Rotundus, JIUCENGTA, Herba thymi vulgaris, Radix Glycyrrhizae, Fructus Cumini Cymini at least one or several with arbitrary proportion mix
The flavouring agent closed；
Described flavouring agent can also be the using fresh herb flavouring agent of above-mentioned flavouring agent；
The flavouring agent that one or more in the described preferred Rhizoma Zingiberis Recens of using fresh herb flavouring agent, Bulbus Allii, Pericarpium Zanthoxyli mix with arbitrary proportion；
Preferably, described flavouring agent is the flavouring agent that Rhizoma Zingiberis Recens, Bulbus Allii and other dry product flavouring agent mix with arbitrary proportion；
Preferably, described flavouring agent is the flavouring agent that Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, Fructus Anisi Stellati mix with arbitrary proportion；
Described using fresh herb flavouring agent, without moistening, directly carries out freezing processing；
Preferably, described Rhizoma Zingiberis Recens and Bulbus Allii carry out freezing processing, slice thickness 0.5-3mm after cutting into slices；
The pH value of described raw vinegar is 2.8-3.5；
2) to step 1) flavouring agent after crushed adds the raw vinegar of its quality 1-3 times, in power 150-300W, frequency
Carry out microwave extraction, wherein, each microwave exposure total time 60-80s under the conditions of 2000Hz, carry out compartment irradiation: irradiation
10s, is spaced 10s, controls temperature 20-35 DEG C, and such irradiation 10 times, simultaneously in power 200-300W, frequency 30-40KHz condition
Under carry out ultrasonic assistant extraction；
3) step 2) extract is in 20-35 DEG C of insulation 1-3h, then, under the conditions of power 200-400W, frequency 2000Hz
Carry out microwave extraction, wherein, each microwave exposure total time 90-105s, carry out compartment irradiation: irradiation 15s, be spaced 10s, control
Temperature 40-60 DEG C processed, such irradiation 10 times, simultaneously at power 300-500W, carry out ultrasound wave under the conditions of frequency 40-50KHz auxiliary
Help extraction, be naturally cooling to room temperature；
4) step 3) extract is in electric field intensity 25-35kV/cm, burst length 400-600 μ s, pulse frequency 200-
Carry out high-pressure pulse electric (PEF) under the conditions of 300Hz and extract 15-20min；
5) step 4) extract is sufficiently stirred for, and seals, and natural fermentation 3-5d i.e. obtains flavouring agent extract；
6) add the flavouring agent extract of quality 1-10% that makes vinegar to vinegar brewing technology after-ripening traditional aging process, uniformly mix
Close, sealed type storage, after-ripening aging 2-5 month, then filter, pack and i.e. obtain seasoning aromatic vinegar；
Described vinegar brewing technology can be solid fermentation, liquid fermentation or semi-solid ferment；
Described making vinegar acidity >=5%；
Described flavouring agent extract can also pan-fried vinegar, dissolve or store arbitrary technical process add, addition is this work
The 1-10% of skill process vinegar quality.
Seasoning aromatic vinegar pure color, the flavouring agent aromatic flavor prepared through above-mentioned preparation method, tart flavour is soft, aftertaste is continuous
Long, other quality index complies fully with GB 18187-2000 " making vinegar standard ".
Beneficial effect:
1. the seasoning aromatic vinegar that prepared by the present invention is with natural plants flavouring agent as raw material, by microwave extraction, supersound extraction and height
Pressure DISCHARGE PULSES EXTRACTION technology combine, the flavouring agent extract of preparation remain to greatest extent natural plants flavouring agent fragrance and
The antibacterial effective ingredient that waits, and, aging compounding with making vinegar science, without any essence, pigment, acidic flavoring agent, preservative etc.
Food additive, the aromatic vinegar pure color of preparation, aromatic flavor, tart flavour are soft, aftertaste is long.
2. the seasoning aromatic vinegar that prepared by the present invention is easy to use, when the field such as cooking, pickle and using, it is not necessary to additional seasoning
Material, flavouring agent utilization rate is high, can be greatly saved flavouring agent usage amount, seasoning low cost, flavouring agent compared with tradition seasoning mode
Utilization rate improves about 2 times.
The preparation method of flavouring agent extract the most of the present invention is extracted to greatest extent and remains natural plants flavouring agent
Antipathogenic composition, improves the fungistatic effect of seasoning aromatic vinegar, is 5-6 times of existing aromatic vinegar fungistatic effect, and the shelf-life is longer, the most variable
Matter.
The preparation method technique of seasoning aromatic vinegar the most of the present invention is simple, and the after-ripening aging phase is 2-5 month, with short production cycle, effect
Rate is high, and production cost is low.
Flavouring agent extract the most of the present invention brewages raw vinegar as extractant with self-control, does not introduce any external organic or nothing
Machine solvent, extract mouthfeel is natural pure, not only ensure that the mouthfeel of seasoning aromatic vinegar but also reached high efficiency extraction flavouring agent effectively to become
The purpose divided.
Detailed description of the invention
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.It addition, embodiment is interpreted as illustrative, and the unrestricted present invention
Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
On the premise of invention spirit and scope, the various changes carrying out the material component in these embodiments and consumption or change are also
Belong to protection scope of the present invention.
Embodiment 1
The preparation method of a kind of seasoning aromatic vinegar, comprises the steps:
1) Pericarpium Zanthoxyli, Fructus Anisi Stellati are cleaned, drain, uniformly mix, add Pericarpium Zanthoxyli, the life of Fructus Anisi Stellati gross mass 0.5 times
Vinegar moistening 5h, cleans Rhizoma Zingiberis Recens, Bulbus Allii, drains simultaneously, cut into slices, slice thickness 2mm, by the Pericarpium Zanthoxyli after moistening, anistree fennel
Fragrant and ginger slice, Bulbus Allii piece uniformly mix, and pulverize immediately after-20 DEG C of freezing 2h, freezing thickness of feed layer 4cm, pulverize grain
Degree 2mm；
Described Pericarpium Zanthoxyli, Fructus Anisi Stellati moisture ＜ 10%；
Described Pericarpium Zanthoxyli, Fructus Anisi Stellati, Rhizoma Zingiberis Recens, the mass ratio of Bulbus Allii are 3:2:2:1.5；
The pH value of described raw vinegar is 3.0；
2) to step 1) flavouring agent after crushed adds the raw vinegar of its quality 2 times, at power 200W, frequency 2000Hz bar
Carry out microwave extraction, wherein, each microwave exposure total time 70s under part, carry out compartment irradiation: irradiation 10s, be spaced 10s, control
Temperature processed 30 DEG C, such irradiation 10 times, simultaneously at power 250W, under the conditions of frequency 35KHz, carry out ultrasonic assistant extraction；
3) step 2) extract in 30 DEG C be incubated 2h, then, under the conditions of power 300W, frequency 2000Hz, carry out microwave carry
Take, wherein, each microwave exposure total time 105s, carry out compartment irradiation: irradiation 15s, be spaced 10s, control temperature 50 C, as
This irradiation 10 times, simultaneously at power 400W, carries out ultrasonic assistant extraction, is naturally cooling to room temperature under the conditions of frequency 45KHz；
4) step 3) extract in electric field intensity 30kV/cm, burst length 500 μ s, carry out under the conditions of pulse frequency 250Hz
High-pressure pulse electric (PEF) extracts 18min；
5) step 4) extract is sufficiently stirred for, and seals, and natural fermentation 4d i.e. obtains flavouring agent extract；
6) add the flavouring agent extract of the quality 5% that makes vinegar to vinegar brewing technology after-ripening traditional aging process, uniformly mix,
Sealed type storage, after-ripening aging 3 months, then filter, pack and i.e. obtain seasoning aromatic vinegar；
Described vinegar brewing technology is tradition zhenjiang vinegar brewage process.
Embodiment 2
The preparation method of a kind of seasoning aromatic vinegar, comprises the steps:
1) Pericarpium Zanthoxyli, Rhizoma Zingiberis, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, Herba thymi vulgaris, Radix Glycyrrhizae are uniformly mixed
Close, clean, drain, add the raw vinegar moistening 8h of its gross mass 1 times, pulverize immediately after-22 DEG C of freezing 2h, the freezing bed of material
Thickness 5cm, grinding particle size 3mm；
Above-mentioned flavouring agent moisture ＜ 10%；
Described Pericarpium Zanthoxyli, Rhizoma Zingiberis, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, Herba thymi vulgaris, the mass ratio of Radix Glycyrrhizae
For 4:3:3:2:2:1:1:1:0.8:0.5；
The pH value of described raw vinegar is 2.8；
2) to step 1) flavouring agent after crushed adds the raw vinegar of its quality 3 times, at power 300W, frequency 2000Hz bar
Carry out microwave extraction, wherein, each microwave exposure total time 80s under part, carry out compartment irradiation: irradiation 10s, be spaced 10s, control
Temperature processed 35 DEG C, such irradiation 10 times, simultaneously at power 300W, under the conditions of frequency 40KHz, carry out ultrasonic assistant extraction；
3) step 2) extract in 35 DEG C be incubated 3h, then, under the conditions of power 400W, frequency 2000Hz, carry out microwave carry
Take, wherein, each microwave exposure total time 105s, carry out compartment irradiation: irradiation 15s, be spaced 10s, control temperature 60 C, as
This irradiation 10 times, simultaneously at power 500W, carries out ultrasonic assistant extraction, is naturally cooling to room temperature under the conditions of frequency 50KHz；
4) step 3) extract in electric field intensity 35kV/cm, burst length 600 μ s, carry out under the conditions of pulse frequency 300Hz
High-pressure pulse electric (PEF) extracts 20min；
5) step 4) extract is sufficiently stirred for, and seals, and natural fermentation 5d i.e. obtains flavouring agent extract；
6) add the flavouring agent extract of the quality 10% that makes vinegar to vinegar brewing technology after-ripening traditional aging process, uniformly mix
Close, sealed type storage, after-ripening aging 5 months, then filter, pack and i.e. obtain seasoning aromatic vinegar；
Described vinegar brewing technology is tradition zhenjiang vinegar brewage process.
Embodiment 3
The preparation method of a kind of seasoning aromatic vinegar, comprises the steps:
1) Pericarpium Zanthoxyli, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, Herba thymi vulgaris, Radix Glycyrrhizae are uniformly mixed addition
The raw vinegar moistening 3h of its gross mass 0.1 times, cleans Rhizoma Zingiberis Recens, Bulbus Allii, drains simultaneously, cut into slices, and slice thickness 3mm will profit
Pericarpium Zanthoxyli, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, Herba thymi vulgaris, Radix Glycyrrhizae and ginger slice after wet, Bulbus Allii piece are uniform
Mixing, pulverizes after-18 DEG C of freezing 1h immediately, freezing thickness of feed layer 3cm, grinding particle size 0.5mm；
Described Pericarpium Zanthoxyli, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, Herba thymi vulgaris, Radix Glycyrrhizae moisture ＜
10%；
Described Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, Herba thymi vulgaris, Radix Glycyrrhizae
Mass ratio is 1.5:1:2:2:1:1:0.5:1:1:1:0.5；
The pH value of described raw vinegar is 3.5；
2) to step 1) flavouring agent after crushed adds the raw vinegar of its quality 3 times, at power 150W, frequency 2000Hz bar
Carry out microwave extraction, wherein, each microwave exposure total time 60s under part, carry out compartment irradiation: irradiation 10s, be spaced 10s, control
Temperature processed 20 DEG C, such irradiation 10 times, simultaneously at power 200W, under the conditions of frequency 30KHz, carry out ultrasonic assistant extraction；
3) step 2) extract in 20 DEG C be incubated 1h, then, under the conditions of power 200W, frequency 2000Hz, carry out microwave carry
Take, wherein, each microwave exposure total time 90s, carry out compartment irradiation: irradiation 15s, be spaced 10s, control temperature 40 DEG C, as
This irradiation 10 times, simultaneously at power 300W, carries out ultrasonic assistant extraction, is naturally cooling to room temperature under the conditions of frequency 40KHz；
4) step 3) extract in electric field intensity 25kV/cm, burst length 400 μ s, carry out under the conditions of pulse frequency 200Hz
High-pressure pulse electric (PEF) extracts 15min；
5) step 4) extract is sufficiently stirred for, and seals, and natural fermentation 3d i.e. obtains flavouring agent extract；
6) add the flavouring agent extract of the quality 1% that makes vinegar to vinegar brewing technology after-ripening traditional aging process, uniformly mix,
Sealed type storage, after-ripening aging 2 months, then filter, pack and i.e. obtain seasoning aromatic vinegar；
Described vinegar brewing technology is tradition zhenjiang vinegar brewage process.
Embodiment 4 seasoning aromatic vinegar sensory evaluation is tested
The seasoning mixture of the Pericarpium Zanthoxyli of making vinegar quality 5%, Fructus Anisi Stellati, Rhizoma Zingiberis Recens, Bulbus Allii in Example 1, its
Middle Pericarpium Zanthoxyli, Fructus Anisi Stellati, Rhizoma Zingiberis Recens, Bulbus Allii mass ratio same as in Example 1 for 3:2:2:1.5, enter according to following several schemes
Row processes (wherein Rhizoma Zingiberis Recens, Bulbus Allii are cut into slices, slice thickness 2mm), then adds at vinegar brewing technology after-ripening traditional aging process, its
Its technique is identical with embodiment 1, obtains the aromatic vinegar of three kinds of technical schemes；
Option A: keep original intact form, be directly added into；
Option b: make several flavor pack, each flavor pack quality 30g with gauze；
Scheme C: being ground into powder, granularity 0.1-0.5mm, wherein, Rhizoma Zingiberis Recens, Bulbus Allii are pulled an oar；
Invite 10 have the engineers' seasoning aromatic vinegar to prepared by embodiment 1 making vinegar experience for more than 10 years and option A,
Aromatic vinegar and commercially available zhenjiang vinegar prepared by option b, scheme C carry out integrated sensory and judge, and use hundred-mark system from color and luster, fragrance, taste
Taste, four aspects of figure are judged, result such as table 1
Table 1
| Project | Embodiment 1 | Option A | Option b | Scheme C | Commercially available zhenjiang vinegar |
| Color and luster (25 points) | 23 | 20 | 19 | 21 | 20 |
| Fragrance (25 points) | 24 | 18 | 15 | 19 | 20 |
| Flavour (25 points) | 24 | 19 | 17 | 20 | 22 |
| Figure's (25 points) | 22 | 19 | 20 | 16 | 24 |
| Total score | 93 | 76 | 71 | 76 | 86 |
More than judge result to show: aromatic vinegar of the present invention is far superior to other aromatic vinegar on organoleptic indicator, particularly color and luster,
On fragrance and flavour index, effect is preferable.
The antibacterial contrast test of embodiment 5 seasoning aromatic vinegar
Compareing with blank, with the vinegar liquid of 5 kinds of technical schemes in embodiment 4 as object of study, acidity is 5%, adopts
With the filter paper enzyme above-mentioned 5 kinds of vinegar liquid of mensuration to escherichia coli and the fungistatic effect of staphylococcus aureus, concretely comprise the following steps:
1) Carnis Bovis seu Bubali cream, peptone flat board are prepared, line, inoculation escherichia coli and staphylococcus aureus, make and put down containing bacterium
Plate；
2) aseptic filter paper of cut-off footpath 6mm is respectively put into embodiment 1, option A, option b, scheme C, commercially available zhenjiang vinegar 5
Plant and vinegar liquid soaks 5min, take out the filter paper soaked with aseptic nipper, and on container inner wall, filter off unnecessary vinegar liquid, patch
Containing on bacterium flat board, every ware pastes 3, and every kind of bacterium is cooked 2 repetitions；
3) flat-plate inverted posting filter paper is placed in 37 DEG C and cultivates 24h, take out and measure antibacterial circle diameter, result such as table 2
Table 2
Result above shows: in the case of same acidity, and compared with other aromatic vinegar, seasoning aromatic vinegar of the present invention has the strongest
Bacteriostasis, be wherein 6 times of common aromatic vinegar to colibacillary fungistatic effect, the fungistatic effect to staphylococcus aureus
It is 5 times of common aromatic vinegar, illustrates that seasoning aromatic vinegar of the present invention shelf-life compared with common aromatic vinegar is longer, be unlikely to deteriorate.
Result above again shows that: flavouring agent extract of the present invention is compared with traditional flavouring agent occupation mode, to large intestine
The fungistatic effect of bacillus is 1.8-2.2 times of tradition occupation mode, and the fungistatic effect to staphylococcus aureus is that tradition uses
1.7-2.3 times of mode, illustrates that flavouring agent extract of the present invention utilization rate compared with traditional flavouring agent occupation mode improves 2
About times.
Claims (7)
1. the preparation method of a seasoning aromatic vinegar, it is characterised in that comprise the steps: flavouring agent is cleaned, drained, add it
The raw vinegar moistening 3-8h of quality 0.1-1 times, pulverizes after-18-22 DEG C of freezing 1-2h immediately, freezing thickness of feed layer 3-
5cm, grinding particle size 0.5-3mm, be subsequently added into the raw vinegar of flavouring agent quality 1-3 times, at power 150-300W, frequency 2000Hz bar
Carry out microwave extraction, wherein, each microwave exposure total time 60-80s under part, carry out compartment irradiation: irradiation 10s, interval
10s, controls temperature 20-35 DEG C, such irradiation 10 times, simultaneously at power 200-300W, surpasses under the conditions of frequency 30-40KHz
Sound wave assisted extraction；Insulation 1-3h, then, carries out microwave extraction under the conditions of power 200-400W, frequency 2000Hz, wherein,
Every time microwave exposure total time 90-105s, carry out compartment irradiation: irradiation 15s, be spaced 10s, control temperature 40-60 DEG C, so
Irradiation 10 times, simultaneously at power 300-500W, carries out ultrasonic assistant extraction, last Temperature fall under the conditions of frequency 40-50KHz
To room temperature, in electric field intensity 25-35kV/cm, burst length 400-600 μ s, under the conditions of pulse frequency 200-300Hz, carry out high pressure
Impulse electric field extracts 15-20min；Being sufficiently stirred for extracting solution, seal, natural fermentation 3-5d obtains flavouring agent extract；To brewageing
Vinegar craft after-ripening traditional aging process adds the above-mentioned flavouring agent extract of quality 1-10% that makes vinegar, and uniformly mixes, sealed type storage,
After-ripening aging 2-5 month, then filter, pack and i.e. obtain seasoning aromatic vinegar；
Described flavouring agent is complete dry product flavouring agent or complete dry product flavouring agent mixes with any mass ratio with using fresh herb flavouring agent；
Described complete dry product flavouring agent is by Pericarpium Zanthoxyli, Rhizoma Zingiberis, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Foeniculi, lemon
In lemon leaf, Herba Menthae, Rhizoma et radix valerianae, Fructus Amomi Rotundus, JIUCENGTA, Herba thymi vulgaris, Radix Glycyrrhizae, Fructus Cumini Cymini at least one or several with arbitrary proportion mix；
By in Rhizoma Zingiberis Recens, Bulbus Allii, at least one or two mixes described using fresh herb flavouring agent with arbitrary proportion.
2. the preparation method of seasoning aromatic vinegar as claimed in claim 1, it is characterised in that described using fresh herb flavouring agent without moistening,
Directly carry out freezing processing.
3. the preparation method of seasoning aromatic vinegar as claimed in claim 1, it is characterised in that after described using fresh herb flavouring agent is cut into slices
Carry out freezing processing, slice thickness 0.5-3mm.
4. the preparation method of seasoning aromatic vinegar as claimed in claim 1, it is characterised in that described flavouring agent by Pericarpium Zanthoxyli, Rhizoma Zingiberis, eight
Radix Hypecol Erecti, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, Herba thymi vulgaris, Radix Glycyrrhizae 4:3:3:2:2:1:1:1:0.8:0.5 in mass ratio
Mixing.
5. the preparation method of seasoning aromatic vinegar as claimed in claim 1, it is characterised in that described flavouring agent is by Rhizoma Zingiberis Recens, Bulbus Allii, flower
Green pepper, Fructus Anisi Stellati, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex Cinnamomi, Fructus Foeniculi, Fructus Amomi Rotundus, Herba thymi vulgaris, Radix Glycyrrhizae 1.5:1:2:2:1:1:0.5 in mass ratio:
1:1:1:0.5 mixing.
6. the preparation method of seasoning aromatic vinegar as claimed in claim 1, it is characterised in that the pH value of described raw vinegar is 2.8-3.5.
7. the preparation method of seasoning aromatic vinegar as claimed in claim 1, it is characterised in that comprise the steps:
1) Pericarpium Zanthoxyli, Fructus Anisi Stellati are cleaned, drain, uniformly mix, add the raw vinegar profit of Pericarpium Zanthoxyli, Fructus Anisi Stellati gross mass 0.5 times
Wet 5h, simultaneously by Rhizoma Zingiberis Recens, Bulbus Allii clean, drain, cut into slices, slice thickness 2mm, by the Pericarpium Zanthoxyli after moistening, Fructus Anisi Stellati and
Ginger slice, Bulbus Allii piece uniformly mix, and pulverize immediately after-20 DEG C of freezing 2h, freezing thickness of feed layer 4cm, grinding particle size
2mm；
Described Pericarpium Zanthoxyli, Fructus Anisi Stellati moisture ＜ 10%；
Described Pericarpium Zanthoxyli, Fructus Anisi Stellati, Rhizoma Zingiberis Recens, the mass ratio of Bulbus Allii are 3:2:2:1.5；
The pH value of described raw vinegar is 3.0；
2) to step 1) flavouring agent after crushed adds the raw vinegar of its quality 2 times, under the conditions of power 200W, frequency 2000Hz
Carry out microwave extraction, wherein, each microwave exposure total time 70s, carry out compartment irradiation: irradiation 10s, interval 10s, control is warm
Spend 30 DEG C, such irradiation 10 times, simultaneously at power 250W, under the conditions of frequency 35KHz, carry out ultrasonic assistant extraction；
3) step 2) extract in 30 DEG C be incubated 2h, then, under the conditions of power 300W, frequency 2000Hz, carry out microwave extraction,
Wherein, each microwave exposure total time 105s, carry out compartment irradiation: irradiation 15s, be spaced 10s, control temperature 50 C, so
Irradiation 10 times, simultaneously at power 400W, carries out ultrasonic assistant extraction, is naturally cooling to room temperature under the conditions of frequency 45KHz；
4) step 3) extract in electric field intensity 30kV/cm, burst length 500 μ s, carry out high pressure under the conditions of pulse frequency 250Hz
Impulse electric field (PEF) extracts 18min；
5) step 4) extract is sufficiently stirred for, and seals, and natural fermentation 4d i.e. obtains flavouring agent extract；
6) add the flavouring agent extract of the quality 5% that makes vinegar to vinegar brewing technology after-ripening traditional aging process, uniformly mix, seal
Storage, after-ripening aging 3 months, then filter, pack and i.e. obtain seasoning aromatic vinegar；
Described vinegar brewing technology is tradition zhenjiang vinegar brewage process.
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