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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- CN108624467A CN108624467A CN201810694468.3A CN201810694468A CN108624467A CN 108624467 A CN108624467 A CN 108624467A CN 201810694468 A CN201810694468 A CN 201810694468A CN 108624467 A CN108624467 A CN 108624467A
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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
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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 present invention relates to food processing technology fields, and in particular to a kind of sugarcane vinegar preparation method improving vinegar fragrance.
Background technology
Sugarcane juice ancients are referred to as " spleen fruit ", have and grow heart spleen, stomach invigorating moistening lung, the effect of promoting the production of body fluid to quench thirst.It contains abundant
Sucrose, fructose, glucose also contain asparagine, asparatate, alanine, citric acid, vitamin A, vitamin C, Ni Ke
The multiple nutritional components such as acid, riboflavin, potassium, calcium, phosphorus, iron, the wherein content of iron are 9mg/kg, occupy first of fruit, are known as and " enrich blood
The laudatory title of fruit ".Guangxi is the maximum cane planting in China, possesses very abundant sugarcane resource, and cane sugar manufacture is that tradition is sweet
Sugarcane industry increases sugarcane industries value, can utilize the abundant sugar of sugarcane and a variety of nutrition currently in order to improving Sugarcane Industry chain
Substance, fermenting and producing have the fruit wine and fruit vinegar product of unique, strong sugarcane faint scent.It has both the nutrition and health care of fruit and vinegar
Function, be collect nutrition, health care, the functions such as dietotherapy are the-Novel beverage circle of one.If being to make vinegar raw material to produce fruit with sugar-cane juice
Vinegar can not only save food, and improve sugarcane added value, and can develop the vinegar product of unique flavor, and improve the guarantor of vinegar product
Health-care function has China's sugarcane development of resources and promotes meaning.But existing sugarcane vinegar insufficient fragrance, soluble solid
Equal ingredients progress etc. is improved, and improves the flavor and taste of sugar-cane juice.
Invention content
The present invention overcomes the low technical problems of sugarcane vinegar fragrance, provide a kind of sugarcane vinegar preparation side for improving vinegar fragrance
Method.
To solve the above problems, the present invention adopts the following technical scheme that：
A kind of sugarcane vinegar preparation method improving vinegar fragrance, includes the following steps：
(1) sugar cane crushing is handled：Peeling squeezing is at sugar-cane juice after sugarcane is cleaned；
(2) it filters：Sugar-cane juice is filtered using plate and frame filter press；
(3) it allocates：Use the mass percentage of the sugar in plant polyose adjustment pulp for 20~30%；
(4) it sterilizes：Zymotic fluid is subjected to pasteurization；
(5) alcoholic fermentation：1~5d of fermentation obtains the sugarcane former wine after adding saccharomyces cerevisiae into sugar-cane juice；
(6) it filters：Using diatomaceous earth filter coarse filtration；
(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：Again use acetate fiber refined filtration after, be placed in electric field treatment dosage be 1.5~
Ageing 2~3 months in the exchange flat field environment of 4.5kV/cm, then carry out pasteurization and obtain sugarcane vinegar.
Wherein, the plant polyose used in step (2) is by polysaccharides, bagasse saccharide, Pericarpium Kaki polysaccharide, grape wine
Slag alcohol extract forms.
Wherein, the method for saccharifying of the bagasse saccharide is：Ursolic acid and sodium sodium sulphate will be added in bagasse
Hybrid reaction 1h afterwards, then digest the obtained bagasse saccharide after adding acid protease, Filter paperlyase, beta-glucosidase.
Wherein, the wine brewer's grains alcohol extracting thing is extracted and is obtained by the following method；To hundred perfume after wine brewer's grains is crushed
It is molten that the alcohol system that cellulase, hemicellulase, beta-glucosidase and mass percentage are 10~20% is added in fruit seed powder
It is stirred evenly after liquid, 1~2Dd is digested using ultrasonic irradiation, the wine brewer's grains after enzymolysis is dried to Portugal at 65~70 DEG C
The percent water 1~4% of grape schlempe；The wine brewer's grains after drying is placed in supercritical extraction reactor again, with mass ratio
It is 1:1 ethyl alcohol and n-butanol mixed liquor is that entrainer extraction 25min obtains the wine brewer's grains polysaccharide；Described is overcritical
CO2Extraction conditions is：29 DEG C of extraction temperature, extracting pressure 25Mpa, CO2Flow velocity be 15L/min；The entrainer and grape
The mass ratio of schlempe is 13:100.
Wherein, the Pericarpium Kaki polysaccharide is extracted and is obtained by the following method：Pericarpium Kaki is crushed, is added into Pericarpium Kaki powder
It is stirred evenly after the ethanol solution that pectase, cellulase and beta-glucosidase and mass percentage are 20%, using super
Pericarpium Kaki powder after enzymolysis, is dried to the percent water of Pericarpium Kaki powder by sound wave irradiation 4~8h of enzymolysis at 55~60 DEG C
10%；The Pericarpium Kaki powder after drying is placed in supercritical extraction reactor again, extracting 30~40min as entrainer using absolute ethyl alcohol obtains
To the Pericarpium Kaki polysaccharide；The supercritical CO2Extraction conditions is：50 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Stream
Speed is 35L/min；The mass ratio of the entrainer and Pericarpium Kaki is 10~15:100.
Wherein, the alcohol system solution is ethyl alcohol, n-butanol, methanol, propylene glycol, ethylene glycol.
Wherein, the ultrasonic frequency is 30~40kHz, and power is 500~600W, and ultrasonic intensity is 15~23W/
cm2。
Wherein, the ultrasonic frequency is 30~40kHz, and power is 180~200W, and ultrasonic intensity is 1~3W/cm2。
Use the molecular weight for the bagasse saccharide that the above method extracts for 1000~2000, wine brewer's grains alcohol extracting
It is about 56mg/100g to contain in object containing liposoluble substances, flavonoids impurity contents such as flavonoids and organic acids, organic acid
Content about 97mg/100g.
The present invention has the advantages that compared with prior art：
(1) addition polysaccharides, bagasse saccharide, Pericarpium Kaki polysaccharide, wine brewer's grains alcohol extracting in sugarcane vinegar of the invention
Object is fermentation substrate, increased zymogenic carbon source, and promotion zymophyte hair is contained in bagasse saccharide, wine brewer's grains alcohol extract
The organic molecule of the production perfume of ferment, sugarcane vinegar vinegar perfume (or spice) is prepared in the present invention and fruital fragrance is strong, in good taste, and flavor is good.
(2) present invention uses polysaccharides and Pericarpium Kaki polysaccharide and bagasse saccharide, adjusts the solvable solid of sugar-cane juice
Shape object content, this several plant polysaccharide molecule content is low, easily by fermentation by saccharomyces cerevisiae at the polyalcohol of different carbon chain, plant polyose
Middle organic acid has antibacterial and bacteriostasis, and organic acid is easy to the polyalcohol in fruit wine and forms ester type compound, improves original sugarcane
The content of ester type compound in wine improves the fragrance of sugarcane former wine, improves the fragrance of sugarcane former wine.Sugarcane former wine stem saccharomycete and
When acetic acid bacteria is fermented into acetic acid, esters alcohols aroma-producing substance is mixed with vinegar perfume (or spice) in former wine, smell coordination, heavy flavour of vinegar fragrance.
(3) sugarcane vinegar is placed in ageing in exchange flat field environment by the present invention, can shorten the ageing time of sugarcane vinegar.
Specific implementation mode
With reference to embodiment and experiment, the invention will be further described.
Embodiment 1
A kind of sugarcane vinegar preparation method improving vinegar fragrance, includes the following steps：
(1) sugar cane crushing is handled：Peeling squeezing is at sugar-cane juice after sugarcane is cleaned；
(2) it filters：Sugar-cane juice is filtered using plate and frame filter press；
(3) it allocates：Using polysaccharides, the plant of bagasse saccharide, Pericarpium Kaki polysaccharide, wine brewer's grains alcohol extract composition
The mass percentage that polysaccharide adjusts the sugar in pulp is 30%；
(4) it sterilizes：Zymotic fluid is subjected to pasteurization；
(5) alcoholic fermentation：Fermentation 1d obtains the sugarcane former wine after adding saccharomyces cerevisiae into sugar-cane juice；
(6) it filters：Using diatomaceous earth filter coarse filtration；
(7) acetic fermentation：Acetic acid bacteria and saccharomycete mixed fermentation bacterium fermentation 20d are used again；
(8) refined filtration, ageing, allotment, sterilizing：After using acetate fiber refined filtration again, it is 1.5kV/ to be placed in electric field treatment dosage
Ageing 3 months in the exchange flat field environment of cm, then carry out pasteurization and obtain sugarcane vinegar.
Wherein, the method for saccharifying of the bagasse saccharide is：Ursolic acid and sodium sodium sulphate will be added in bagasse
Hybrid reaction 1h afterwards, then digest the obtained bagasse saccharide after adding acid protease, Filter paperlyase, beta-glucosidase.
Wherein, the wine brewer's grains alcohol extracting thing is extracted and is obtained by the following method；To hundred perfume after wine brewer's grains is crushed
After the ethanol solution that cellulase, hemicellulase, beta-glucosidase and mass percentage are 10% being added in fruit seed powder
It stirs evenly, 2Dd is digested using ultrasonic irradiation, the wine brewer's grains after enzymolysis is dried to the moisture of wine brewer's grains at 65 DEG C
Percentage composition 4%；The wine brewer's grains after drying is placed in supercritical extraction reactor again, with mass ratio for 1:1 ethyl alcohol and just
Butanol mixed liquid is that entrainer extraction 25min obtains the wine brewer's grains polysaccharide；The supercritical CO2Extraction conditions is：Extraction
Take 29 DEG C of temperature, extracting pressure 25Mpa, CO2Flow velocity be 15L/min；The mass ratio of the entrainer and wine brewer's grains
It is 13:100.The ultrasonic frequency is 30kHz, power 600W, ultrasonic intensity 15W/cm2。
Wherein, the Pericarpium Kaki polysaccharide is extracted and is obtained by the following method：Pericarpium Kaki is crushed, is added into Pericarpium Kaki powder
It is stirred evenly after the ethanol solution that pectase, cellulase and beta-glucosidase and mass percentage are 20%, using super
Pericarpium Kaki powder after enzymolysis, is dried to the percent water 10% of Pericarpium Kaki powder by sound wave irradiation enzymolysis 8h at 55 DEG C；Again
Pericarpium Kaki powder after drying is placed in supercritical extraction reactor, extracting 40min as entrainer using absolute ethyl alcohol obtains the persimmon
Skin polysaccharide；The supercritical CO2Extraction conditions is：50 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Flow velocity be 35L/
min；The mass ratio of the entrainer and Pericarpium Kaki is 10:100.The ultrasonic frequency be 40kHz, power 180W,
Ultrasonic intensity is 3W/cm2。
Embodiment 2
A kind of sugarcane vinegar preparation method improving vinegar fragrance, includes the following steps：
(1) sugar cane crushing is handled：Peeling squeezing is at sugar-cane juice after sugarcane is cleaned；
(2) it filters：Sugar-cane juice is filtered using plate and frame filter press；
(3) it allocates：Using polysaccharides, the plant of bagasse saccharide, Pericarpium Kaki polysaccharide, wine brewer's grains alcohol extract composition
The mass percentage that polysaccharide adjusts the sugar in pulp is 20%；
(4) it sterilizes：Zymotic fluid is subjected to pasteurization；
(5) alcoholic fermentation：Fermentation 5d obtains the sugarcane former wine after adding saccharomyces cerevisiae into sugar-cane juice；
(6) it filters：Using diatomaceous earth filter coarse filtration；
(7) acetic fermentation：Acetic acid bacteria and saccharomycete mixed fermentation bacterium fermentation 10d are used again；
(8) refined filtration, ageing, allotment, sterilizing：Again use acetate fiber refined filtration after, be placed in electric field treatment dosage be 1.5~
Ageing 2 months in the exchange flat field environment of 4.5kV/cm, then carry out pasteurization and obtain sugarcane vinegar.
Wherein, the method for saccharifying of the bagasse saccharide is：Ursolic acid and sodium sodium sulphate will be added in bagasse
Hybrid reaction 1h afterwards, then digest the obtained bagasse saccharide after adding acid protease, Filter paperlyase, beta-glucosidase.
Wherein, the wine brewer's grains alcohol extracting thing is extracted and is obtained by the following method；To hundred perfume after wine brewer's grains is crushed
Ethyl alcohol, the positive fourth that cellulase, hemicellulase, beta-glucosidase and mass percentage are 20% are added in fruit seed powder
It is stirred evenly after alcohol, methanol, propylene glycol, ethylene glycol solution, 1~2Dd is digested using ultrasonic irradiation, by the grape wine after enzymolysis
Slag is dried to the percent water 4% of wine brewer's grains at 65 DEG C；The wine brewer's grains after drying is placed in supercritical extract again
In kettle, with mass ratio for 1:1 ethyl alcohol and n-butanol mixed liquor is that entrainer extracts 25min to obtain the wine brewer's grains more
Sugar；The supercritical CO2Extraction conditions is：29 DEG C of extraction temperature, extracting pressure 25Mpa, CO2Flow velocity be 15L/min；Institute
The mass ratio of the entrainer and wine brewer's grains stated is 13:100.The ultrasonic frequency be 30~40kHz, power be 500~
600W, ultrasonic intensity 15W/cm2。
Wherein, the Pericarpium Kaki polysaccharide is extracted and is obtained by the following method：Pericarpium Kaki is crushed, is added into Pericarpium Kaki powder
It is stirred evenly after the ethanol solution that pectase, cellulase and beta-glucosidase and mass percentage are 20%, using super
Pericarpium Kaki powder after enzymolysis, is dried to the percent water 10% of Pericarpium Kaki powder by sound wave irradiation enzymolysis 8h at 55 DEG C；Again
Pericarpium Kaki powder after drying is placed in supercritical extraction reactor, extracting 40min as entrainer using absolute ethyl alcohol obtains the persimmon
Skin polysaccharide；The supercritical CO2Extraction conditions is：50 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Flow velocity be 35L/
min；The mass ratio of the entrainer and Pericarpium Kaki is 15:100.The ultrasonic frequency be 30kHz, power 200W,
Ultrasonic intensity is 1W/cm2。
Embodiment 3
A kind of sugarcane vinegar preparation method improving vinegar fragrance, includes the following steps：
(1) sugar cane crushing is handled：Peeling squeezing is at sugar-cane juice after sugarcane is cleaned；
(2) it filters：Sugar-cane juice is filtered using plate and frame filter press；
(3) it allocates：Using polysaccharides, the plant of bagasse saccharide, Pericarpium Kaki polysaccharide, wine brewer's grains alcohol extract composition
The mass percentage that polysaccharide adjusts the sugar in pulp is 25%；
(4) it sterilizes：Zymotic fluid is subjected to pasteurization；
(5) alcoholic fermentation：Fermentation 3d obtains the sugarcane former wine after adding saccharomyces cerevisiae into sugar-cane juice；
(6) it filters：Using diatomaceous earth filter coarse filtration；
(7) acetic fermentation：Acetic acid bacteria and saccharomycete mixed fermentation bacterium fermentation 14d are used again；
(8) refined filtration, ageing, allotment, sterilizing：After using acetate fiber refined filtration again, it is 3kV/cm to be placed in electric field treatment dosage
Exchange flat field environment in ageing 3 months, then carry out pasteurization and obtain sugarcane vinegar.
Wherein, the method for saccharifying of the bagasse saccharide is：Ursolic acid and sodium sodium sulphate will be added in bagasse
Hybrid reaction 1h afterwards, then digest the obtained bagasse saccharide after adding acid protease, Filter paperlyase, beta-glucosidase.
Wherein, the wine brewer's grains alcohol extracting thing is extracted and is obtained by the following method；To hundred perfume after wine brewer's grains is crushed
Ethyl alcohol, the positive fourth that cellulase, hemicellulase, beta-glucosidase and mass percentage are 15% are added in fruit seed powder
It is stirred evenly after alcohol, methanol, propylene glycol, ethylene glycol solution, 2Dd is digested using ultrasonic irradiation, by the wine brewer's grains after enzymolysis
The percent water 1~4% of wine brewer's grains is dried at 68 DEG C；The wine brewer's grains after drying is placed in supercritical extract again
In kettle, with mass ratio for 1:1 ethyl alcohol and n-butanol mixed liquor is that entrainer extracts 25min to obtain the wine brewer's grains more
Sugar；The supercritical CO2Extraction conditions is：29 DEG C of extraction temperature, extracting pressure 25Mpa, CO2Flow velocity be 15L/min；Institute
The mass ratio of the entrainer and wine brewer's grains stated is 13:100.The ultrasonic frequency is 35kHz, power 550W, ultrasound
Intensity of wave is 20W/cm2。
Wherein, the Pericarpium Kaki polysaccharide is extracted and is obtained by the following method：Pericarpium Kaki is crushed, is added into Pericarpium Kaki powder
It is stirred evenly after the ethanol solution that pectase, cellulase and beta-glucosidase and mass percentage are 20%, using super
Pericarpium Kaki powder after enzymolysis, is dried to the percent water 10% of Pericarpium Kaki powder by sound wave irradiation enzymolysis 7h at 58 DEG C；Again
Pericarpium Kaki powder after drying is placed in supercritical extraction reactor, extracting 35min as entrainer using absolute ethyl alcohol obtains the persimmon
Skin polysaccharide；The supercritical CO2Extraction conditions is：50 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Flow velocity be 35L/
min；The mass ratio of the entrainer and Pericarpium Kaki is 12:100.The ultrasonic frequency be 35kHz, power 190W,
Ultrasonic intensity is 2W/cm2。
In order to illustrate the technique effect of the present invention, following control group is set.
Control group 1
Control group 1 and a kind of sugarcane vinegar preparation method of raising vinegar fragrance of embodiment 1 are essentially identical, and difference lies in right
The sugar content of sugar-cane juice is adjusted using glucose according to group 1.
Control group 2
Control group 2 and a kind of sugarcane vinegar preparation method of raising vinegar fragrance of embodiment 1 are essentially identical, and difference lies in right
The sugar content for not adjusting sugar-cane juice according to group 2 is brewed after adding saccharomyces cerevisiae directly into sugar-cane juice.
Control group 3
Control group 3 and a kind of sugarcane vinegar preparation method of raising vinegar fragrance of embodiment 1 are essentially identical, and difference lies in right
According to the wine brewer's grains alcohol extract of 3 addition of group.
Control group 4
Control group 4 and a kind of sugarcane vinegar preparation method of raising vinegar fragrance of embodiment 1 are essentially identical, and difference lies in right
Plant polyose according to 4 addition of group is Pericarpium Kaki polysaccharide.
Control group 5
Control group 5 and a kind of sugarcane vinegar preparation method of raising vinegar fragrance of embodiment 1 are essentially identical, and difference lies in right
Plant polyose according to 5 addition of group is bagasse saccharide.
Experiment detection
Organoleptic detection is carried out to sugarcane vinegar made of 1~embodiment of embodiment 3 and 1~control group of control group 5, as a result such as
The following table 1.
Table 1
As shown in Table 1, the embodiment of the present invention 1 has more preferably sensory evaluation, explanation compared to 1~control group of control group 5
The present invention allocates the sugar of sugar-cane juice using polysaccharides, bagasse saccharide, Pericarpium Kaki polysaccharide, wine brewer's grains alcohol extract jointly
It ferments again after content, manufactured sugarcane vinegar aromatic flavour, the tasty and refreshing coordination of mouthfeel.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to
In the covered the scope of the claims of the present invention.
Claims (8)
1. a kind of sugarcane vinegar preparation method improving vinegar fragrance, which is characterized in that include the following steps：
(1) sugar cane crushing is handled：Peeling squeezing is at sugar-cane juice after sugarcane is cleaned；
(2) it filters：Sugar-cane juice is filtered using plate and frame filter press；
(3) it allocates：Use the mass percentage of the sugar in plant polyose adjustment pulp for 20~30%；
(4) it sterilizes：Zymotic fluid is subjected to pasteurization；
(5) alcoholic fermentation：1~5d of fermentation obtains the sugarcane former wine after adding saccharomyces cerevisiae into sugar-cane juice；
(6) it filters：Using diatomaceous earth filter coarse filtration；
(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, it is 1.5~4.5kV/ to be placed in electric field treatment dosage
Ageing 2~3 months in the exchange flat field environment of cm, then carry out pasteurization and obtain sugarcane vinegar.
2. a kind of sugarcane vinegar preparation method improving vinegar fragrance according to claim 1, which is characterized in that in step (2)
The plant polyose of use is made of polysaccharides, bagasse saccharide, Pericarpium Kaki polysaccharide, wine brewer's grains alcohol extract.
3. a kind of sugarcane vinegar preparation method improving vinegar fragrance according to claim 2, which is characterized in that the sugarcane
The method for saccharifying of slag sugar compound is：Hybrid reaction 1h after ursolic acid and sodium sodium sulphate will be added in bagasse, then add fiber
It is digested after plain CMC enzymes, Filter paperlyase, beta-glucosidase and the bagasse saccharide is made.
4. a kind of sugarcane vinegar preparation method improving vinegar fragrance according to claim 2, which is characterized in that the grape
Schlempe alcohol extracting thing is extracted and is obtained by the following method；Cellulase, half are added after wine brewer's grains is crushed into passion fruit seed powder
It is stirred evenly after the alcohol system solution that cellulase, beta-glucosidase and mass percentage are 10~20%, using ultrasonic wave
Irradiation 1~2Dd of enzymolysis, the wine brewer's grains after enzymolysis is dried at 65~70 DEG C the percent water 1 of wine brewer's grains~
4%；The wine brewer's grains after drying is placed in supercritical extraction reactor again, with mass ratio for 1:1 ethyl alcohol and n-butanol mixing
Liquid is that entrainer extraction 25min obtains the wine brewer's grains polysaccharide；The supercritical CO2Extraction conditions is：Extraction temperature 29
DEG C, extracting pressure 25Mpa, CO2Flow velocity be 15L/min；The mass ratio of the entrainer and wine brewer's grains is 13:100.
5. a kind of sugarcane vinegar preparation method improving vinegar fragrance according to claim 2, which is characterized in that the persimmon
Skin polysaccharide is extracted and is obtained by the following method：Pericarpium Kaki is crushed, pectase, cellulase and β-grape are added into Pericarpium Kaki powder
It is stirred evenly after the ethanol solution that glycosidase and mass percentage are 20%, 4~8h is digested using ultrasonic irradiation, will be digested
Pericarpium Kaki powder afterwards is dried to the percent water 10% of Pericarpium Kaki powder at 55~60 DEG C；Again by the Pericarpium Kaki powder after drying
It is placed in supercritical extraction reactor, extracting 30~40min as entrainer using absolute ethyl alcohol obtains the Pericarpium Kaki polysaccharide；Described is super
Critical CO2Extraction conditions is：50 DEG C of extraction temperature, extracting pressure 35Mpa, CO2Flow velocity be 35L/min；The entrainer with
The mass ratio of Pericarpium Kaki is 10~15:100.
6. a kind of sugarcane vinegar preparation method improving vinegar fragrance according to claim 4, which is characterized in that described is described
Alcohol system solution be ethyl alcohol, n-butanol, methanol, propylene glycol, ethylene glycol.
7. a kind of sugarcane vinegar preparation method improving vinegar fragrance according to claim 4, which is characterized in that the ultrasonic wave
Frequency is 30~40kHz, and power is 500~600W, and ultrasonic intensity is 15~23W/cm2。
8. a kind of sugarcane vinegar preparation method improving vinegar fragrance according to claim 5, which is characterized in that the ultrasonic wave
Frequency is 30~40kHz, and power is 180~200W, and ultrasonic intensity is 1~3W/cm2。
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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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| 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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2018
- 2018-06-29 CN CN201810694468.3A patent/CN108624467A/en not_active Withdrawn
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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Application publication date: 20181009 |
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