CN108624467A - A kind of sugarcane vinegar preparation method improving vinegar fragrance - Google Patents
A kind of sugarcane vinegar preparation method improving vinegar fragrance Download PDFInfo
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- 239000003205 fragrance Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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Classifications
-
- 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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of sugarcane vinegar preparation methods improving vinegar fragrance, include the following steps：(1) sugar cane crushing is handled；(2) it filters；(3) it allocates：Use the mass percentage of the sugar in plant polyose adjustment pulp for 20~30%；(4) it sterilizes；(5) alcoholic fermentation；(6) it filters；(7) acetic fermentation：10~20d of acetic acid bacteria and the fermentation of saccharomycete mixed fermentation bacterium is used again；(8) refined filtration, ageing, allotment, sterilizing：After using acetate fiber refined filtration again, ageing 2~3 months in the exchange flat field environment that electric field treatment dosage is 1.5~4.5kV/cm are placed in, then carry out pasteurization and obtain sugarcane vinegar.Sugarcane vinegar heavy flavour of vinegar fragrance, the tasty and refreshing coordination of pure in mouth feel is prepared in the present invention.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of sugarcane vinegar for improving vinegar fragrance.
Background
The sugarcane juice is called as spleen fruit and has the effects of nourishing heart and spleen, invigorating stomach and moistening lung, and promoting the production of body fluid to quench thirst. The fruit juice is rich in sucrose, fructose and glucose, and also contains various nutritional ingredients such as asparagines, aspartic acid, alanine, citric acid, vitamin A, vitamin C, nicotinic acid, riboflavin, potassium, calcium, phosphorus, iron and the like, wherein the content of iron is 9mg/kg, and the iron is at the head of the fruit and is called as the blood-enriching fruit. Guangxi is the largest sugarcane planting field in China, has abundant sugarcane resources, and the sugarcane sugar production is the traditional sugarcane industry, so that the rich sugar and various nutrient substances of the sugarcane can be utilized to ferment and produce fruit wine and fruit vinegar products with unique and strong sugarcane faint scent at present in order to improve the industrial chain of the sugarcane and increase the industrial value of the sugarcane. It has the functions of fruit and edible vinegar, and is a new type drink ring integrating the functions of nutrition, health-care and dietotherapy. If the sugarcane juice is used as the raw material for brewing vinegar to produce the fruit vinegar, not only can grains be saved and the additional value of the sugarcane be improved, but also the vinegar with unique flavor can be developed, the health-care function of the vinegar can be improved, and the method has promotion significance for the development of sugarcane resources in China. However, the conventional sugarcane vinegar has insufficient flavor, and components such as soluble solids and the like are improved, so that the flavor and the mouthfeel of sugarcane juice are improved.
Disclosure of Invention
The invention overcomes the technical problem of low fragrance of the sugarcane vinegar and provides a preparation method of the sugarcane vinegar for improving the fragrance of the vinegar.
In order to solve the problems, the invention adopts the following technical scheme:
a preparation method of sugarcane vinegar for improving vinegar fragrance comprises the following steps:
(1) sugarcane juicing treatment: cleaning sugarcane, peeling and squeezing the sugarcane into sugarcane juice;
(2) and (3) filtering: filtering the sugarcane juice by a plate-and-frame filter press;
(3) blending: adjusting the mass percentage of sugar in the fruit pulp to be 20-30% by adopting plant polysaccharide;
(4) and (3) sterilization: pasteurizing the fermentation liquor;
(5) alcohol fermentation: adding a brewing yeast into the sugarcane juice, and fermenting for 1-5 days to obtain the sugarcane wine base;
(6) and (3) filtering: coarse filtering with diatomite filter;
(7) acetic acid fermentation: fermenting for 10-20 days by adopting mixed fermentation bacteria of acetic acid bacteria and saccharomycetes;
(8) fine filtering, ageing, blending and sterilizing: and finely filtering with cellulose acetate, placing in an alternating current flat electric field environment with the electric field treatment dosage of 1.5-4.5 kV/cm for aging for 2-3 months, and performing pasteurization to obtain the sugarcane vinegar.
Wherein the plant polysaccharide adopted in the step (2) consists of lycium barbarum polysaccharide, bagasse saccharified substance, persimmon peel polysaccharide and wine residue alcohol extract.
The saccharification method of the bagasse saccharified substance comprises the steps of adding ursolic acid and sodium sulfate into bagasse, mixing, reacting for 1h, adding cellulose CMC enzyme, filter paper enzyme and β -glucosidase, and performing enzymolysis to obtain the bagasse saccharified substance.
The grape wine dreg alcohol extract is obtained by extracting the grape wine dreg alcohol extract through the following method, after the grape wine dreg is smashed, adding cellulose, hemicellulase, β -glucosidase and 10-20% of alcohol system solution in percentage by mass into passion fruit seed powder, stirring uniformly, performing ultrasonic irradiation enzymolysis for 1-2 Dd, and performing enzymolysis on the grape wine dreg at the temperature of 65-70 DEG CDrying until the water content of the wine residue is 1-4%; placing the dried wine residues in a supercritical extraction kettle, and extracting for 25min by taking a mixed solution of ethanol and n-butanol with the mass ratio of 1:1 as an entrainer to obtain the wine residue polysaccharide; the supercritical CO2The extraction conditions were: the extraction temperature is 29 ℃, the extraction pressure is 25Mpa, and CO is added2The flow rate of (2) is 15L/min; the mass ratio of the entrainer to the wine lees is 13: 100.
The persimmon peel polysaccharide is extracted by the following method, namely, crushing persimmon peel, adding pectinase, cellulase, β -glucosidase and 20 mass percent ethanol solution into persimmon peel powder, uniformly stirring, performing enzymolysis by ultrasonic irradiation for 4-8 hours, drying the persimmon peel powder subjected to enzymolysis at 55-60 ℃ until the water content of the persimmon peel powder is 10 percent, then placing the dried persimmon peel powder into a supercritical extraction kettle, and extracting for 30-40 min by using absolute ethyl alcohol as an entrainer to obtain the persimmon peel polysaccharide, wherein the supercritical CO is used for extracting2The extraction conditions were: the extraction temperature is 50 ℃, the extraction pressure is 35Mpa, and CO is2The flow rate of (2) is 35L/min; the mass ratio of the entrainer to the persimmon peel is 10-15: 100.
Wherein the alcohol solution is ethanol, n-butanol, methanol, propylene glycol or ethylene glycol.
Wherein the ultrasonic frequency is 30-40 kHz, the power is 500-600W, and the ultrasonic intensity is 15-23W/cm2。
Wherein the ultrasonic frequency is 30-40 kHz, the power is 180-200W, and the ultrasonic intensity is 1-3W/cm2。
The bagasse saccharified substance extracted by the method has the molecular weight of 1000-2000, and the alcohol extract of the wine dregs contains fat-soluble substances such as flavonoid, organic acid and the like, wherein the content of flavonoid impurities is about 56mg/100g, and the content of the organic acid is about 97mg/100 g.
Compared with the prior art, the invention has the following beneficial effects:
(1) the sugarcane vinegar prepared by the invention has aromatic flavor, good taste and good flavor, and has rich fragrance and fruit fragrance.
(2) The invention adopts lycium barbarum polysaccharide, persimmon peel polysaccharide and bagasse saccharified substance to adjust the content of soluble solid matters in sugarcane juice, the plant polysaccharides have low molecular content and are easy to ferment into polyols with different carbon chains by saccharomyces cerevisiae, organic acids in the plant polysaccharides have antibacterial and bacteriostatic effects, and the organic acids are easy to form ester compounds by the polyols in the fruit wine, thereby improving the content of the ester compounds in the sugarcane wine base, improving the fragrance of the sugarcane wine base and improving the fragrance of the sugarcane wine base. When the sugarcane wine base stem saccharomycetes and the acetic acid bacteria are fermented into the acetic acid, ester alcohol aromatic substances in the wine base are mixed with vinegar fragrance, so that the fragrance is coordinated, and the vinegar fragrance is strong.
(3) The invention can put the sugarcane vinegar in the AC flat electric field environment for aging, which can shorten the aging time of the sugarcane vinegar.
Detailed Description
The present invention will be further described with reference to examples and tests.
Example 1
A preparation method of sugarcane vinegar for improving vinegar fragrance comprises the following steps:
(1) sugarcane juicing treatment: cleaning sugarcane, peeling and squeezing the sugarcane into sugarcane juice;
(2) and (3) filtering: filtering the sugarcane juice by a plate-and-frame filter press;
(3) blending: regulating the mass percentage of sugar in the fruit pulp to be 30 percent by adopting plant polysaccharide consisting of lycium barbarum polysaccharide, bagasse saccharide, persimmon peel polysaccharide and wine residue alcohol extract;
(4) and (3) sterilization: pasteurizing the fermentation liquor;
(5) alcohol fermentation: adding a brewing yeast into the sugarcane juice, and fermenting for 1d to obtain the sugarcane wine base;
(6) and (3) filtering: coarse filtering with diatomite filter;
(7) acetic acid fermentation: fermenting for 20d by using mixed fermentation bacteria of acetic acid bacteria and saccharomycetes;
(8) fine filtering, ageing, blending and sterilizing: fine filtering with cellulose acetate, aging in an alternating current flat electric field environment with electric field treatment dosage of 1.5kV/cm for 3 months, and pasteurizing to obtain sugarcane vinegar.
The saccharification method of the bagasse saccharified substance comprises the steps of adding ursolic acid and sodium sulfate into bagasse, mixing, reacting for 1h, adding cellulose CMC enzyme, filter paper enzyme and β -glucosidase, and performing enzymolysis to obtain the bagasse saccharified substance.
The grape wine dreg alcohol extract is obtained by extracting the grape wine dreg alcohol extract through the following method that after the grape wine dreg is crushed, cellulase, hemicellulase, β -glucosidase and 10% ethanol solution in percentage by mass are added into passion fruit seed powder and then are evenly stirred, ultrasonic irradiation is adopted for enzymolysis of 2Dd, the grape wine dreg after enzymolysis is dried at 65 ℃ until the water content of the grape wine dreg is 4%, then the dried grape wine dreg is placed in a supercritical extraction kettle, the mixed solution of ethanol and n-butanol with the mass ratio of 1:1 is used as an entrainer for extraction for 25min, and the grape wine dreg polysaccharide is obtained, wherein the supercritical CO is a polysaccharide obtained by using the mixed solution of ethanol and n-butanol as an entrainer2The extraction conditions were: the extraction temperature is 29 ℃, the extraction pressure is 25Mpa, and CO is added2The flow rate of (2) is 15L/min; the mass ratio of the entrainer to the wine lees is 13: 100. The ultrasonic frequency is 30kHz, the power is 600W, and the ultrasonic intensity is 15W/cm2。
Wherein,the persimmon peel polysaccharide is extracted by the following method of crushing persimmon peel, adding pectinase, cellulase, β -glucosidase and 20 mass percent ethanol solution into persimmon peel powder, uniformly stirring, performing enzymolysis by ultrasonic irradiation for 8 hours, drying the persimmon peel powder subjected to enzymolysis at 55 ℃ until the water content of the persimmon peel powder is 10 percent, then placing the dried persimmon peel powder into a supercritical extraction kettle, and extracting for 40min by using absolute ethyl alcohol as an entrainer to obtain the persimmon peel polysaccharide, wherein supercritical CO is used for extracting2The extraction conditions were: the extraction temperature is 50 ℃, the extraction pressure is 35Mpa, and CO is2The flow rate of (2) is 35L/min; the mass ratio of the entrainer to the persimmon peel is 10: 100. The ultrasonic frequency is 40kHz, the power is 180W, and the ultrasonic intensity is 3W/cm2。
Example 2
A preparation method of sugarcane vinegar for improving vinegar fragrance comprises the following steps:
(1) sugarcane juicing treatment: cleaning sugarcane, peeling and squeezing the sugarcane into sugarcane juice;
(2) and (3) filtering: filtering the sugarcane juice by a plate-and-frame filter press;
(3) blending: regulating the mass percentage of sugar in the fruit pulp to be 20% by adopting plant polysaccharide consisting of lycium barbarum polysaccharide, bagasse saccharide, persimmon peel polysaccharide and wine residue alcohol extract;
(4) and (3) sterilization: pasteurizing the fermentation liquor;
(5) alcohol fermentation: adding saccharomyces cerevisiae into sugarcane juice, and fermenting for 5d to obtain the sugarcane wine base;
(6) and (3) filtering: coarse filtering with diatomite filter;
(7) acetic acid fermentation: fermenting for 10 days by adopting mixed fermentation bacteria of acetic acid bacteria and saccharomycetes;
(8) fine filtering, ageing, blending and sterilizing: and finely filtering with cellulose acetate, placing in an alternating current flat electric field environment with the electric field treatment dosage of 1.5-4.5 kV/cm for aging for 2 months, and performing pasteurization to obtain the sugarcane vinegar.
The saccharification method of the bagasse saccharified substance comprises the steps of adding ursolic acid and sodium sulfate into bagasse, mixing, reacting for 1h, adding cellulose CMC enzyme, filter paper enzyme and β -glucosidase, and performing enzymolysis to obtain the bagasse saccharified substance.
The grape wine dreg alcohol extract is obtained by extracting the grape wine dreg alcohol extract through the following method, after the grape wine dreg is crushed, adding cellulase, hemicellulase, β -glucosidase, 20% by mass of ethanol, n-butyl alcohol, methanol, propylene glycol and ethylene glycol solution into passion fruit seed powder, uniformly stirring, performing enzymolysis by ultrasonic irradiation for 1-2 Dd, drying the grape wine dreg after enzymolysis at 65 ℃ until the water content of the grape wine dreg is 4%, then placing the dried grape wine dreg in a supercritical extraction kettle, and extracting for 25min by taking a mixed solution of the ethanol and the n-butyl alcohol as an entrainer, wherein the mass ratio of the mixed solution of the ethanol and the n-butyl alcohol is 1:1, and the supercritical CO is used for obtaining grape wine dreg polysaccharide2The extraction conditions were: the extraction temperature is 29 ℃, the extraction pressure is 25Mpa, and CO is added2The flow rate of (2) is 15L/min; the mass ratio of the entrainer to the wine lees is 13: 100. The ultrasonic frequency is 30-40 kHz, the power is 500-600W, and the ultrasonic intensity is 15W/cm2。
The persimmon peel polysaccharide is extracted by the following method of crushing persimmon peel, adding pectinase, cellulase, β -glucosidase and 20 mass percent ethanol solution into persimmon peel powder, uniformly stirring, performing enzymolysis by ultrasonic irradiation for 8 hours, drying the persimmon peel powder subjected to enzymolysis at 55 ℃ until the water content of the persimmon peel powder is 10 percent, placing the dried persimmon peel powder into a supercritical extraction kettle, and extracting for 40min by using absolute ethyl alcohol as an entrainer to obtain the persimmon peel polysaccharide, wherein the supercritical CO is used for extracting2The extraction conditions were: the extraction temperature is 50 ℃, the extraction pressure is 35Mpa, and CO is2The flow rate of (2) is 35L/min; the mass ratio of the entrainer to the persimmon peel is 15: 100. What is needed isThe ultrasonic frequency is 30kHz, the power is 200W, and the ultrasonic intensity is 1W/cm2。
Example 3
A preparation method of sugarcane vinegar for improving vinegar fragrance comprises the following steps:
(1) sugarcane juicing treatment: cleaning sugarcane, peeling and squeezing the sugarcane into sugarcane juice;
(2) and (3) filtering: filtering the sugarcane juice by a plate-and-frame filter press;
(3) blending: regulating the mass percentage of sugar in the fruit pulp to be 25 percent by adopting plant polysaccharide consisting of lycium barbarum polysaccharide, bagasse saccharide, persimmon peel polysaccharide and wine residue alcohol extract;
(4) and (3) sterilization: pasteurizing the fermentation liquor;
(5) alcohol fermentation: adding a brewing yeast into the sugarcane juice, and fermenting for 3d to obtain the sugarcane wine base;
(6) and (3) filtering: coarse filtering with diatomite filter;
(7) acetic acid fermentation: fermenting for 14d by adopting mixed fermentation bacteria of acetic acid bacteria and saccharomycetes;
(8) fine filtering, ageing, blending and sterilizing: fine filtering with cellulose acetate, aging in an alternating current flat electric field environment with electric field treatment dosage of 3kV/cm for 3 months, and pasteurizing to obtain sugarcane vinegar.
The saccharification method of the bagasse saccharified substance comprises the steps of adding ursolic acid and sodium sulfate into bagasse, mixing, reacting for 1h, adding cellulose CMC enzyme, filter paper enzyme and β -glucosidase, and performing enzymolysis to obtain the bagasse saccharified substance.
Wherein the alcohol extract of wine lees is obtained by pulverizing wine lees, adding cellulase, hemicellulase, β -glucose into passion fruit seed powderAfter being uniformly stirred, glucosidase and 15% by mass of ethanol, n-butanol, methanol, propylene glycol and ethylene glycol solution are adopted, ultrasonic irradiation is adopted for enzymolysis for 2Dd, and the wine residue after enzymolysis is dried at 68 ℃ until the water content of the wine residue is 1-4%; placing the dried wine residues in a supercritical extraction kettle, and extracting for 25min by taking a mixed solution of ethanol and n-butanol with the mass ratio of 1:1 as an entrainer to obtain the wine residue polysaccharide; the supercritical CO2The extraction conditions were: the extraction temperature is 29 ℃, the extraction pressure is 25Mpa, and CO is added2The flow rate of (2) is 15L/min; the mass ratio of the entrainer to the wine lees is 13: 100. The ultrasonic frequency is 35kHz, the power is 550W, and the ultrasonic intensity is 20W/cm2。
The persimmon peel polysaccharide is extracted by the following method of crushing persimmon peel, adding pectinase, cellulase, β -glucosidase and 20 mass percent ethanol solution into persimmon peel powder, uniformly stirring, performing enzymolysis for 7 hours by ultrasonic irradiation, drying the persimmon peel powder subjected to enzymolysis at 58 ℃ until the water content of the persimmon peel powder is 10 percent, placing the dried persimmon peel powder into a supercritical extraction kettle, and extracting for 35min by using absolute ethyl alcohol as an entrainer to obtain the persimmon peel polysaccharide, wherein the supercritical CO is used for extracting2The extraction conditions were: the extraction temperature is 50 ℃, the extraction pressure is 35Mpa, and CO is2The flow rate of (2) is 35L/min; the mass ratio of the entrainer to the persimmon peel is 12: 100. The ultrasonic frequency is 35kHz, the power is 190W, and the ultrasonic intensity is 2W/cm2。
In order to explain the technical effects of the present invention, the following control groups were provided.
Control group 1
Control 1 was prepared in substantially the same manner as in example 1 except that glucose was used to adjust the sugar content of the sugarcane juice.
Control group 2
The control group 2 was prepared in substantially the same manner as the method of example 1 for preparing sugarcane vinegar with improved vinegar flavor, except that the control group 2 was prepared by directly adding saccharomyces cerevisiae to sugarcane juice without adjusting the sugar content of the sugarcane juice.
Control group 3
The control group 3 was substantially the same as the method for preparing the sugarcane vinegar having improved vinegar flavor of example 1, except that the alcohol extract of wine lees was added to the control group 3.
Control group 4
The control group 4 was prepared in substantially the same manner as the method of preparing the sugarcane vinegar having improved vinegar flavor of example 1, except that the vegetable polysaccharide added in the control group 4 was persimmon exocarp polysaccharide.
Control group 5
Control group 5 was prepared in substantially the same manner as in example 1 except that the plant polysaccharide added in control group 5 was bagasse saccharide.
Experimental detection
Sensory tests were conducted on the sugarcane vinegar prepared in examples 1 to 3 and control groups 1 to 5, and the results are shown in table 1 below.
TABLE 1
As can be seen from table 1, example 1 of the present invention has better sensory evaluation than the control groups 1 to 5, which shows that the sugar cane vinegar prepared by blending the sugar content of the sugar cane juice with the lycium barbarum polysaccharide, the bagasse saccharide, the persimmon peel polysaccharide and the alcohol extract of the wine lees and then fermenting the mixture is fragrant, and has a refreshing and harmonious taste.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (8)
1. A preparation method of sugarcane vinegar for improving vinegar fragrance is characterized by comprising the following steps:
(1) sugarcane juicing treatment: cleaning sugarcane, peeling and squeezing the sugarcane into sugarcane juice;
(2) and (3) filtering: filtering the sugarcane juice by a plate-and-frame filter press;
(3) blending: adjusting the mass percentage of sugar in the fruit pulp to be 20-30% by adopting plant polysaccharide;
(4) and (3) sterilization: pasteurizing the fermentation liquor;
(5) alcohol fermentation: adding a brewing yeast into the sugarcane juice, and fermenting for 1-5 days to obtain the sugarcane wine base;
(6) and (3) filtering: coarse filtering with diatomite filter;
(7) acetic acid fermentation: fermenting for 10-20 days by adopting mixed fermentation bacteria of acetic acid bacteria and saccharomycetes;
(8) fine filtering, ageing, blending and sterilizing: and finely filtering with cellulose acetate, placing in an alternating current flat electric field environment with the electric field treatment dosage of 1.5-4.5 kV/cm for aging for 2-3 months, and performing pasteurization to obtain the sugarcane vinegar.
2. The method for preparing sugarcane vinegar with improved vinegar flavor as claimed in claim 1, wherein the plant polysaccharide used in step (2) is composed of lycium barbarum polysaccharide, bagasse saccharide, persimmon exocarp polysaccharide, and alcohol extract of wine lees.
3. The method for preparing sugarcane vinegar with improved vinegar flavor according to claim 2, wherein the bagasse saccharified substance is prepared by adding ursolic acid and sodium sulfate to bagasse, mixing, reacting for 1h, adding cellulose CMC enzyme, filter paper enzyme, and β -glucosidase, and performing enzymolysis.
4. The preparation method of the sugarcane vinegar with the vinegar fragrance improved according to claim 2, wherein the grape wine dreg alcohol extract is obtained by extracting grape wine dreg through the following steps of crushing the grape wine dreg, adding cellulase, hemicellulase, β -glucosidase and 10-20% by mass of alcohol solution into passion fruit seed powder, uniformly stirring, performing enzymolysis through ultrasonic irradiation for 1-2 Dd, drying the grape wine dreg after the enzymolysis at 65-70 ℃ until the water content of the grape wine dreg is 1-4%, placing the dried grape wine dreg into a supercritical extraction kettle, and extracting for 25min by using a mixed solution of ethanol and n-butanol with the mass ratio of 1:1 as an entrainer to obtain the grape wine dreg polysaccharide, wherein the supercritical CO is used for extracting2The extraction conditions were: the extraction temperature is 29 ℃, the extraction pressure is 25Mpa, and CO is added2The flow rate of (2) is 15L/min; the mass ratio of the entrainer to the wine lees is 13: 100.
5. The preparation method of the sugarcane vinegar with the vinegar fragrance improved according to claim 2, wherein the persimmon peel polysaccharide is obtained by the steps of crushing persimmon peels, adding pectinase, cellulase, β -glucosidase and 20% by mass of ethanol solution into the persimmon peel powder, uniformly stirring, performing enzymolysis by ultrasonic irradiation for 4-8 hours, drying the persimmon peel powder subjected to enzymolysis at 55-60 ℃ until the water content of the persimmon peel powder is 10%, placing the dried persimmon peel powder into a supercritical extraction kettle, and extracting for 30-40 min by using absolute ethyl alcohol as an entrainer to obtain the persimmon peel polysaccharide, wherein the supercritical CO is used for extracting2The extraction conditions were: the extraction temperature is 50 ℃, the extraction pressure is 35Mpa, and CO is2The flow rate of (2) is 35L/min; the mass ratio of the entrainer to the persimmon peel is 10-15: 100.
6. The method of claim 4, wherein the alcohol-based solution is selected from the group consisting of ethanol, n-butanol, methanol, propylene glycol, and ethylene glycol.
7. The method for preparing sugarcane vinegar with improved vinegar flavor according to claim 4, wherein the ultrasonic frequency is 30-40 kHz, the power is 500-600W, and the ultrasonic intensity is 15-23W/cm2。
8. The method for preparing sugarcane vinegar with improved vinegar flavor according to claim 5, wherein the ultrasonic frequency is 30-40 kHz, the power is 180-200W, and the ultrasonic intensity is 1-3W/cm2。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110269927A (en) * | 2019-07-26 | 2019-09-24 | 广西壮族自治区农业科学院 | A kind of sugarcane vinegar patch and preparation method thereof enough |
| CN110305764A (en) * | 2019-07-29 | 2019-10-08 | 广西壮族自治区农业科学院 | A kind of sugarcane vinegar concentrated essence liquid and preparation method thereof |
| CN114177253A (en) * | 2021-12-10 | 2022-03-15 | 江苏恒顺醋业股份有限公司 | Mixed seed and fruit pulp beautifying vinegar and vinegar paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955879A (en) * | 2010-09-17 | 2011-01-26 | 邓毛程 | Method for preparing sugarcane juice flavor vinegar |
| CN107805576A (en) * | 2017-12-15 | 2018-03-16 | 柳州飞升鹏科技有限公司 | A kind of preparation method of flavored type fig wine |
| CN107904081A (en) * | 2017-12-15 | 2018-04-13 | 柳州飞升鹏科技有限公司 | A kind of preparation method for exempting to filter fig fruit wine |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955879A (en) * | 2010-09-17 | 2011-01-26 | 邓毛程 | Method for preparing sugarcane juice flavor vinegar |
| CN107805576A (en) * | 2017-12-15 | 2018-03-16 | 柳州飞升鹏科技有限公司 | A kind of preparation method of flavored type fig wine |
| CN107904081A (en) * | 2017-12-15 | 2018-04-13 | 柳州飞升鹏科技有限公司 | A kind of preparation method for exempting to filter fig fruit wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269927A (en) * | 2019-07-26 | 2019-09-24 | 广西壮族自治区农业科学院 | A kind of sugarcane vinegar patch and preparation method thereof enough |
| CN110305764A (en) * | 2019-07-29 | 2019-10-08 | 广西壮族自治区农业科学院 | A kind of sugarcane vinegar concentrated essence liquid and preparation method thereof |
| CN114177253A (en) * | 2021-12-10 | 2022-03-15 | 江苏恒顺醋业股份有限公司 | Mixed seed and fruit pulp beautifying vinegar and vinegar paste and preparation method thereof |
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