CN105623999A - Method for ultrasonic aging acceleration of vinegar - Google Patents
Method for ultrasonic aging acceleration of vinegar Download PDFInfo
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- CN105623999A CN105623999A CN201610113927.5A CN201610113927A CN105623999A CN 105623999 A CN105623999 A CN 105623999A CN 201610113927 A CN201610113927 A CN 201610113927A CN 105623999 A CN105623999 A CN 105623999A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
The invention discloses a method for ultrasonic aging acceleration of vinegar and belongs to the technical field of vinegar aging acceleration and fragrance enhancement. A device adopted in the method is composed of an ultrasonic processor, a temperature control storage tank and a pump. Forced countercurrent continuous circulation of vinegar is achieved through the pump, and the flow direction of a vinegar sample in a processing cavity of an ultrasonic processing generator is opposite to the ultrasonic emission direction so as to form countercurrent circulation. Ultrasonic processing parameters are as below: pump flow is 20-100 ml/min, edible ethyl alcohol adding amount is 0.6-0.8% (v/v), ultrasonic processing temperature is 35-45 DEG C, ultrasonic frequency is 20-28 KHz, ultrasonic power density in a processing cavity of the ultrasonic processor is 2-100 w/100 mL (the volume ratio of ultrasonic power to ultrasonic cavity), and ultrasound time is 2-10 h. Compared with natural aging, the method has the advantages that vinegar aging time is shortened remarkably, efficiency is high, storage space is narrowed, and operation is easy. Compared with a traditional static ultrasonic aging acceleration method, the method has the advantages that external circulation type ultrasonic aging acceleration is adopted, equipment is simple, connection with an existing storage tank is convenient, operation is convenient, cost is saved, and the method is more suitable for industrial production.
Description
Technical field
The invention belongs to food vinegar and urge old aromatizing technology field, be related specifically to a kind of method that ultrasonic wave urges old food vinegar.
Background technology
The tart flavour seasonings that Shi Cushi China is traditional, plays key player in daily life. Food vinegar is except containing, except principal constituent acetic acid, also containing the materials such as abundant carbohydrate, ester class, amino acids, pure taste, pleasant aroma. Show according to the study, food vinegar prevent with relieving fatigue, fall blood pressure, prevent the effect such as arteriosclerosis, sterilization.
China produces the with a long history of food vinegar, and along with growth in the living standard, the enhancing of people ' s health consciousness, starts to recognize the health-care effect of food vinegar. The food vinegar output of China and consumption are all increasing year by year. Although being optimized by traditional making method at present, but still to there is mouthfeel not soft for new vinegar, the shortcoming that pungency is stronger, it is necessary to made up by the method for ageing. The method of the natural aging adopted at present not only condition be difficult to control, also to be taken a large amount of containers, place and fund, limit the development of food vinegar industry.
Now existing report urges old patent less about food vinegar. Chinese patent CN101407755A discloses and a kind of uses ozone that fruit vinegar is carried out the method for ageing promoter, and in this method, metal vessel or non-metallic container are easily produced strong corrosive nature by ozone, urge the old time longer; Chinese patent CN01298589A discloses a kind of method adopting super-high pressure sterilization maturing food vinegar, fruits and vegetable vinegar and vinegar beverage, and the disposable input of ultra-high voltage equipment adopted in this method is relatively big, and power consumption is higher, and operating process is loaded down with trivial details; Chinese patent CN1460707A discloses and a kind of adopts high pressure homogenizer to urge the method for old food vinegar in conjunction with microwave, and the disposable input of the microwave equipment adopted in this method is relatively big, and equipment complexity power consumption is higher, and cost height and later stage have phenomenon of necessarily ging up.
Ultrasonic wave is the sound wave of frequency higher than 20KHz, there is linear oscillation exchange effect, the average viscous force effect of direct current that localized hyperthermia's high pressure effect that large amplitude causes, non-linear vibration cause and cavatition, hyperacoustic cavitation is with mechanical effect, heat effect, chemical effect, biological effect etc. Ultrasonic wave can provide necessary energy for reaction system, increases its molecule activation energy, it is to increase intermolecular effective collision, makes the reaction accelerations such as esterification, oxidation, reduction, polymerization, decomposition.
Ultrasonic wave is adopted to urge the method for old food vinegar to have been reported, Chinese patent CN104232460A discloses a kind of method that ultrasonic wave urges old food vinegar, this method belongs to static supersound process, there is supersound process uneven, adopt special sonication tank, equipment is disposable to have high input, industrialization promotion difficulty.
In sum, develop a kind of simple to operate, cost is low, supersound process is effective ultrasonic urges old food vinegar technology and equipment to have important meaning. The present invention adopts external adverse current pump circulation cumulative probe formula and disperses horn ultrasonic processor, links conveniently with existing hold-up vessel, cost-saving, easy to operate, effective, is more suitable for the production of industrialization.
Summary of the invention
It is an object of the invention to-provide the method for a kind of ultrasonic wave ageing promoter food vinegar, to be applicable to external adverse current pump circulation energy gathering type probe formula and to disperse formula horn ultrasonic wave ageing promoter food vinegar, and improve the speed of ageing brand-new food vinegar, promote that food vinegar carries out chemistry and answers, it is to increase the ageing efficiency of food vinegar.
In order to solve above technical problem, the concrete technical scheme that the present invention adopts is as follows:
A kind of ultrasonic wave urges the method for old food vinegar, it is characterized in that: use external adverse current forced cyclic type supersound process equipment, contrive equipment is made up of ultrasonic processor, temperature control hold-up vessel, pump, the pressure being realized food vinegar by pump is circulated continuously, make the flow direction of vinegar sample in the treating chamber of ultrasonic processor with ultrasonic wave sender to contrary, form circulated in countercurrent, thus realize the ageing promoter of brand-new food vinegar.
Described supersound process producer has cumulative probe formula and disperses horn two kinds.
In the process of supersound process, the volume ratio of edible ethanol addition and vinegar sample is 0.6~0.8%��
The flow 20 of described pump~100ml/min��
Described ultrasonic frequency successively adopts single-frequency, two frequency, multiple frequency type supersound process, and ultrasonic frequency is 20~Within the scope of 28KHz.
In the treating chamber of described supersound process producer, the volume ratio of the treating chamber of ultrasonic power density supersonic power and ultrasonic generator is 2~100w/100mL namely, the supersound process time 2~10h, supersound process temperature 35~45 grades
The advantage that the present invention compared with prior art has:
(1) ageing of vinegar can effectively be promoted to eat. The present invention is popped one's head in by external adverse current pump circulation cumulative, and horn ultrasonic wave acts on brand-new food vinegar to formula with dispersing, for whole reaction system provides necessary activation energy, facilitate the chemical reaction rate of reaction system, accelerate vinegar ageing, greatly shorten the ageing time. The tradition food vinegar ageing time is 1-6, and Chinese patent CN101407755A discloses the method for a kind of ozone ageing promoter fruit vinegar, and the ageing time is shortened to 8-10 days. The present invention can make vinegar reach the ageing effect of natural aging 3-4 in 2-10h, significantly improves ageing efficiency.
(2) external adverse current pump circulation cumulative probe formula and the method dispersing horn ultrasonic wave ageing promoter food vinegar, economical and effective. Chinese patent CN01298589A discloses a kind of method adopting super-high pressure sterilization maturing food vinegar, fruits and vegetable vinegar and vinegar beverage, and compared with the method that ultrasonic wave ageing promoter of the present invention eats vinegar, the disposable input of ultra-high voltage equipment is relatively big, consumes energy higher. Apparatus of the present invention can be reequiped on the basis of original ultrasonic equipment, and it is low to consume energy, cost-saving. Ultrasonic wave ageing promoter food vinegar, can adjust according to turnout, is applicable to different industrial scale enterprise and urges old process on a large scale, production efficiency height, good in economic efficiency.
(3) external adverse current pump circulation cumulative probe formula and the method dispersing horn ultrasonic wave ageing promoter food vinegar, simple to operate, is more suitable for suitability for industrialized production. Chinese patent CN104232460A discloses a kind of method that ultrasonic wave urges old food vinegar, compared with the method that ultrasonic wave ageing promoter of the present invention eats vinegar, there is supersound process uneven, special sonication tank need to be adopted, a series of problems such as equipment is disposable to have high input, industrialization promotion difficulty. The method of ultrasonic wave ageing promoter of the present invention food vinegar, equipment is simple, links conveniently with existing hold-up vessel, it may be achieved easy to operate, cost-saving, is more suitable for the production of industrialization.
Accompanying drawing explanation
Fig. 1 is the method apparatus structure schematic diagram used realizing external adverse current pump circulation energy-gathered ultrasonic ageing promoter food vinegar. 1 ultrasonic generator; 2 temperature control hold-up vessels; 3 pumps.
Embodiment
As shown in Figure 1, the present invention's external adverse current pump circulation energy-gathered ultrasonic ageing promoter food vinegar method device used, by 1, ultrasonic generator; 2, temperature control hold-up vessel; 3, pump composition.
Embodiment 1. gets 5L vinegar sample in temperature control hold-up vessel, add the ethanol sealing of 40.5ml, keep temperature to be 35 DEG C, undertaken forcing circulated in countercurrent by pump, draw the treating chamber of vinegar sample to ultra-sonic generator, enter sample speed 20ml/min, horn and probe are stretched in container and seal, apply cumulative probe type ultrasonic, ultrasonic power density 2w/100mL, ultrasonic frequency 28KHz, supersound process time 4h, the vinegar sample sealing of taking-up preserves. Measure total ester, total acid, total reducing sugar, amino nitrogen content be respectively 1.893,5.731,3.550,0.112g/100mL, with total ester 1.892 of 3-5 mature vinegar, 1.967,2.240g/100mL, total acid 5.715,5.745,6.525g/100mL, total reducing sugar 3.555,3.480,2.955g/100mL, total amino nitrogen 0.112,0.108, the concentration of 0.101g/100mL consistent. The sensory evaluation result of supersound process vinegar sample is consistent with the result of 3-5 mature vinegar.
Embodiment 2. gets 5L vinegar sample in temperature control hold-up vessel, add the ethanol sealing of 37.5ml, keep temperature to be 40 DEG C, undertaken forcing circulated in countercurrent by pump, draw the treating chamber of vinegar sample to ultra-sonic generator, enter sample speed 100ml/min, horn and probe are stretched in container and seal, apply cumulative probe type ultrasonic, ultrasonic power density 50w/100mL, ultrasonic frequency 20KHz, supersound process time 6h, the vinegar sample sealing of taking-up preserves. Measure total ester, total acid, total reducing sugar, amino nitrogen content be respectively 1.943,5.592,3.552,0.110g/100mL, with total ester 1.892 of 3-5 mature vinegar, 1.967,2.240g/100mL, total acid 5.715,5.745,6.525g/100mL, total reducing sugar 3.555,3.480,2.955g/100mL, total amino nitrogen 0.112,0.108, the concentration of 0.101g/100mL consistent. The sensory evaluation result of supersound process vinegar sample is consistent with the result of 3-5 mature vinegar.
Embodiment 3. gets 5L vinegar sample in temperature control hold-up vessel, add the ethanol sealing of 35ml, keep temperature to be 45 DEG C, undertaken forcing circulated in countercurrent by pump, draw the treating chamber of vinegar sample to ultra-sonic generator, entering sample speed is 100ml/min, horn and probe are stretched in container and seal, apply cumulative probe type ultrasonic, ultrasonic power density 100w/100mL, ultrasonic frequency 24KHz, in treatment time 10h, the vinegar sample sealing of taking-up preserves. Measure total ester, total acid, total reducing sugar, total amino nitrogen content be respectively 1.729,5.603,3.367,0.108g/100mL, with total ester 1.892 of 3-5 mature vinegar, 1.967,2.240g/100mL, total acid 5.715,5.745,6.525g/100mL, total reducing sugar 3.555,3.480,2.955g/100mL, total amino nitrogen 0.112,0.108, the concentration of 0.101g/100mL consistent. The sensory evaluation result of supersound process vinegar sample is consistent with the result of 3-5 mature vinegar.
Embodiment 4. is got 20L vinegar sample and is positioned in the temperature control hold-up vessel of stainless steel, adds the ethanol of 120mL, ensures that hold-up vessel stopping property is good, temperature is kept to be 35 DEG C, being undertaken forcing circulated in countercurrent by pump, draw the treating chamber of vinegar sample to ultrasonic generator, entering sample speed is 4m3/ 1h, applies to disperse horn double frequency ultrasonic wave, adopts frequency to be that 20KHz and 28KHz is ultrasonic to plate, ultrasonic density 2w/100mL, treatment time 6h, and the vinegar sample sealing of taking-up preserves. Measure total ester, total acid, total reducing sugar, total amino nitrogen content be respectively 2.029,5.603,3.567,0.118g/100mL, with total ester 2.169 of 3-5 mature vinegar, 1.980,1.914g/100mL, total acid 5.571,5.687,5.673g/100mL, total reducing sugar 3.580,3.563,3.540g/100mL, amino nitrogen 0.124,0.120, the concentration of 0.115g/100mL consistent. The sensory evaluation result of supersound process vinegar sample is consistent with the result of 3-5 mature vinegar.
Embodiment 5. is got 20L vinegar sample and is positioned in the temperature control hold-up vessel of stainless steel, adds the ethanol of 160mL, ensures that hold-up vessel stopping property is good, temperature is kept to be 40 DEG C, being undertaken forcing circulated in countercurrent by pump, draw the treating chamber of vinegar sample to ultrasonic generator, entering sample speed is 10m3/ 1h, applies to disperse the many frequency ultrasonic waves of horn, and ultrasonic frequency is that 20KHz, 24KHz and 28KHz three-plate type is ultrasonic, ultrasonic density 20w/100mL, treatment time 8h, and the vinegar sample sealing of taking-up preserves. Measure total ester, total acid, total reducing sugar, total amino nitrogen content be respectively 2.129,5.593,3.537,0.121g/100mL, with total ester 2.169 of 3-5 mature vinegar, 1.980,1.914g/100mL, total acid 5.571,5.687,5.673g/100mL, total reducing sugar 3.580,3.563,3.540g/100mL, total amino nitrogen 0.124,0.120,0.115g/100mL consistent. The sensory evaluation result of supersound process vinegar sample is consistent with the result of 3-5 mature vinegar.
Claims (6)
1. a ultrasonic wave urges the method for old food vinegar, it is characterized in that: use external adverse current forced cyclic type supersound process equipment, contrive equipment is made up of ultrasonic processor, temperature control hold-up vessel, pump, the pressure being realized food vinegar by pump is circulated continuously, make the flow direction of vinegar sample in the treating chamber of ultrasonic processor with ultrasonic wave sender to contrary, form circulated in countercurrent, thus realize the ageing promoter of brand-new food vinegar.
2. a kind of ultrasonic wave according to claim 1 urges the method for old aromatic vinegar, it is characterised in that: described supersound process producer has cumulative probe formula and disperses horn two kinds.
3. a kind of ultrasonic wave according to claim 1 urges the method for old aromatic vinegar, it is characterised in that: in the process of supersound process, the volume ratio of edible ethanol addition and vinegar sample is 0.6~0.8%��
4. a kind of ultrasonic wave according to claim 1 urges the method for old aromatic vinegar, it is characterised in that: the flow 20 of described pump~100ml/min��
5. a kind of ultrasonic wave according to claim 1 urges the method for old aromatic vinegar, it is characterised in that: described ultrasonic frequency successively adopts single-frequency, two frequency, multiple frequency type supersound process, and ultrasonic frequency is 20~Within the scope of 28KHz.
6. a kind of ultrasonic wave according to claim 1 urges the method for old aromatic vinegar, it is characterised in that: in the treating chamber of described supersound process producer, the volume ratio of the treating chamber of ultrasonic power density supersonic power and ultrasonic generator is 2~100w/100mL namely, the supersound process time 2~10h, supersound process temperature 35~45 grades
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| CN201610113927.5A CN105623999A (en) | 2016-03-01 | 2016-03-01 | Method for ultrasonic aging acceleration of vinegar |
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| CN201610113927.5A CN105623999A (en) | 2016-03-01 | 2016-03-01 | Method for ultrasonic aging acceleration of vinegar |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107739701A (en) * | 2017-11-17 | 2018-02-27 | 永春县岵山津源酱醋厂有限公司 | A kind of aromatic vinegar urges old technique |
| CN112553035A (en) * | 2020-12-08 | 2021-03-26 | 江南大学 | Method for accelerating aging of table vinegar |
| CN114181777A (en) * | 2021-12-22 | 2022-03-15 | 山东省食品发酵工业研究设计院 | Essential oil aging and quality improvement system and manufacturing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1879687A (en) * | 2006-05-15 | 2006-12-20 | 李世红 | An anti-tumor pharmaceutical composition and preparation method thereof |
| CN104232460A (en) * | 2014-09-29 | 2014-12-24 | 江苏大学 | Method for accelerating aging of vinegar with ultrasonic wave |
-
2016
- 2016-03-01 CN CN201610113927.5A patent/CN105623999A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1879687A (en) * | 2006-05-15 | 2006-12-20 | 李世红 | An anti-tumor pharmaceutical composition and preparation method thereof |
| CN104232460A (en) * | 2014-09-29 | 2014-12-24 | 江苏大学 | Method for accelerating aging of vinegar with ultrasonic wave |
Non-Patent Citations (2)
| Title |
|---|
| 蔡津生等: "《中国食药用菌工程学》", 31 January 2015 * |
| 赵兵等: "循环超声技术及其在中药研发和生产中的应用", 《中草药》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107739701A (en) * | 2017-11-17 | 2018-02-27 | 永春县岵山津源酱醋厂有限公司 | A kind of aromatic vinegar urges old technique |
| CN112553035A (en) * | 2020-12-08 | 2021-03-26 | 江南大学 | Method for accelerating aging of table vinegar |
| CN114181777A (en) * | 2021-12-22 | 2022-03-15 | 山东省食品发酵工业研究设计院 | Essential oil aging and quality improvement system and manufacturing method |
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