CN110923110A - Mature vinegar aging device and aging method - Google Patents
Mature vinegar aging device and aging method Download PDFInfo
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- CN110923110A CN110923110A CN201911349803.7A CN201911349803A CN110923110A CN 110923110 A CN110923110 A CN 110923110A CN 201911349803 A CN201911349803 A CN 201911349803A CN 110923110 A CN110923110 A CN 110923110A
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 118
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000004087 circulation Effects 0.000 claims abstract description 35
- 239000000919 ceramic Substances 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 230000004089 microcirculation Effects 0.000 claims abstract description 7
- 230000035800 maturation Effects 0.000 claims description 10
- 229910001220 stainless steel Inorganic materials 0.000 abstract description 22
- 239000010935 stainless steel Substances 0.000 abstract description 22
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- 235000019634 flavors Nutrition 0.000 abstract description 6
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- 230000002431 foraging effect Effects 0.000 abstract description 3
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- 238000006243 chemical reaction Methods 0.000 description 4
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- 150000001413 amino acids Chemical class 0.000 description 2
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- UQSXHKLRYXJYBZ-UHFFFAOYSA-N iron oxide Inorganic materials [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 1
- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical compound O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 description 1
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- NDLPOXTZKUMGOV-UHFFFAOYSA-N oxo(oxoferriooxy)iron hydrate Chemical compound O.O=[Fe]O[Fe]=O NDLPOXTZKUMGOV-UHFFFAOYSA-N 0.000 description 1
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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
- C12J1/10—Apparatus
-
- 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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- 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)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses an aged vinegar aging device, which comprises an aging tank, wherein a grate capable of moving up and down is arranged in a cavity of the aging tank through a rail, and ceramic pieces are placed on the surface of the grate; an inner circulation system for keeping the micro-circulation state of the vinegar liquid is arranged in the cavity of the ageing tank; and a mature vinegar aging method, the ceramic pieces are placed on a grate in an aging tank, the newly sprayed semi-finished mature vinegar is conveyed to the aging tank through a pipeline for aging, the grate can change the position along the pipeline in the aging process, so that the mature vinegar at different positions can contact the ceramic pieces on the grate, and meanwhile, the mature vinegar in the aging tank is in a microcirculation state through an internal circulation system, and the aging of the mature vinegar is promoted. The invention improves the taste of the aged mature vinegar aged in the modern stainless steel aging tank, simultaneously keeps the advantage of high aging efficiency of the stainless steel aging tank, improves the flavor quality of the aged mature vinegar, and improves the aging efficiency.
Description
Technical Field
The invention relates to the technical field of mature vinegar aging processes, in particular to a mature vinegar aging device and an aging method.
Background
The Shanxi mature vinegar is prepared by using sorghum and bran as main raw materials, rice hulls and bran coats as auxiliary materials, using barley and peas as raw materials, using yeast prepared by a traditional process as a saccharification leavening agent, fermenting thick mash with low-temperature long-time alcohol, fermenting with high-temperature solid acetic acid, smoking, pouring vinegar, ageing for more than 12 months and the like.
The pottery jar is made by firing pottery clay, the mineral composition of the pottery jar is complex, the pottery jar mainly comprises hydromica, kaolinite, montmorillonite, quartz, feldspar and the like, and also contains various metal ions, such as ferric oxide, calcium oxide, magnesium oxide and the like, and a plurality of reticular micropores with different sizes are formed in the process of firing the pottery jar by the pottery clay, so that the pottery jar has the oxidation effect and the adsorption effect.
The newly brewed mature vinegar has outstanding incense and insufficient aging aroma and ester aroma, so the aging is needed, the traditional mature vinegar aging mode is open-air aging in a ceramic jar, macromolecular substances such as starch and the like in the mature vinegar are gradually gathered and settled in the aging process, and the turbidity of the mature vinegar is reduced by the adsorption effect of the ceramic jar; various oxidation, esterification, Maillard reaction and other complex chemical reactions also occur during the aging process, the reticular micropores of the ceramic jar can increase the reaction area, and simultaneously, a plurality of metal ions contained in the ceramic jar can participate in the reactions through dissolution, so that the quality of the aged vinegar after aging is greatly improved. After about 1 year of aging, the characteristic components of the mature vinegar, such as total acid, non-volatile acid, reducing sugar, amino acid nitrogen, total ester, total flavone, ligustrazine and the like, are remarkably improved, and the mature vinegar is red brown in color, uniform in body state, glossy, harmonious in fragrance, soft in taste, aftertasting and unique in flavor characteristic.
However, the traditional pottery jar aging has the defects of large occupied area, low space utilization rate and the like, and cannot meet the requirements of industrial large-scale production.
Therefore, the technical personnel in the field need to solve the problem of how to provide the mature vinegar aging device and the aging method which can not only keep the flavor characteristics of the traditional pottery jar aged mature vinegar, but also meet the requirement of large-scale production.
Disclosure of Invention
In view of the above, the invention provides a mature vinegar aging device and a mature vinegar aging method, which improve the taste of the mature vinegar aged in a modern stainless steel aging tank, maintain the advantage of high aging efficiency of the stainless steel aging tank, improve the flavor quality of the mature vinegar, and improve the aging efficiency.
In order to achieve the purpose, the invention adopts the following technical scheme:
a mature vinegar aging device comprises an aging tank, wherein a grate capable of moving up and down is arranged in a cavity of the aging tank through a rail, and ceramic pieces are placed on the surface of the grate;
and an internal circulation system for maintaining the micro-circulation state of the vinegar liquid is arranged in the cavity of the aging tank.
Preferably, in the mature vinegar aging device, a plurality of beams are fixed on the top of the aging pool, and the rail is vertically and downwards fixedly connected with the beams.
Preferably, in the mature vinegar aging device, at least four rails are vertically downward installed between every two adjacent cross beams.
Preferably, in the mature vinegar aging device, the internal circulation system comprises an internal circulation pipe and a submersible pump, the internal circulation pipe and the submersible pump are both arranged outside the track, and the internal circulation pipe is connected with the submersible pump through a hose.
Preferably, in the mature vinegar aging apparatus, the internal circulation system is located at a central position of the aging tank.
Preferably, in the mature vinegar aging device, a plurality of round holes with the diameter of 2-3mm are drilled on the inner circulation pipe at intervals of 25-30cm and are arranged at equal intervals.
The circular holes are arranged at equal intervals to ensure that the vinegar liquid is uniformly circulated, no fault exists in the middle, and the diameter of the circular holes is 2-3mm to ensure that the vinegar liquid is circulated in a trace manner; and the diameter of all the round holes is not more than the diameter of the output aperture of the submersible pump, so that the problem that the vinegar cannot flow out due to insufficient flow of the round holes at the tail ends is avoided.
Preferably, in the mature vinegar aging device, a support leg is arranged at the bottom of the aging tank, and the aging tank is fixed on the ground through the support leg.
The invention also discloses a mature vinegar aging method, which comprises the following steps:
(1) conveying the newly sprayed semi-finished mature vinegar into a maturation tank through a pipeline for maturation, adjusting the position of a grate every other week during the maturation, and simultaneously starting an internal circulation system of the maturation tank to discharge vinegar liquid from a circular hole of an internal circulation pipe at a constant speed under the drive of a submersible pump;
(2) aging for 12 months to obtain the finished mature vinegar.
Preferably, in one of the mature vinegar aging methods described above, the acidity of the semi-finished mature vinegar in step (1) is 4.8 to 5.2g/100 mL.
The limitation on the acidity of the semi-finished mature vinegar is based on the requirement that the using amount of the Shanxi mature vinegar Daqu is more than 60% and the initial leaching acidity reaches about 5 ℃ in the industry, and if the acidity of the semi-finished mature vinegar does not reach the standard, the ageing process can be polluted by mixed bacteria to influence the ageing quality.
Preferably, in the mature vinegar aging device, the amount of the ceramic pieces in the step (1) is 0.5-0.7% of the mass of the semi-finished mature vinegar.
If too many ceramic pieces cause waste, the resource input is increased without increasing the output; the best ageing effect cannot be achieved due to too few ceramic pieces, and the addition amount of the ceramic pieces ensures that the best output is obtained with the minimum input.
According to the technical scheme, compared with the prior art, the invention discloses and provides the mature vinegar ageing device and the ageing method, and the device and the method have the following advantages:
(1) according to the invention, the ceramic pieces are added into the stainless steel aging tank, and the vinegar liquid is fully contacted with the ceramic pieces through the up-and-down movement of the internal circulation system and the ceramic pieces on the grate, so that the quality and the flavor of the mature vinegar are improved to the maximum extent, and the aging efficiency of the mature vinegar is improved to a certain extent;
(2) the invention takes the ceramic chip as the aging medium, is applied to the modern aging device, has larger contact area between the vinegar and the ceramic chip than the traditional ceramic cylinder for aging, improves the space utilization rate and the aging efficiency of the aging, and simultaneously improves the aging quality;
(3) the vinegar-cultured pottery and pottery vinegar are characterized in that pottery pieces are soaked in mature vinegar, mineral substances in the pottery pieces can be fully dissolved out, and the vinegar tastes soft; the pottery chips are soaked in the mature vinegar for a long time, absorb the vinegar, have the old fragrance, can be repeatedly used and are brought into new mature vinegar;
(4) the invention uses the broken pottery pieces, improves the quality of the mature vinegar, realizes the recycling of waste resources and has good economic and social benefits.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a top view of the aging tank of the present invention;
FIG. 2 is a right side view of the aging tank of the present invention;
FIG. 3 is a process flow diagram of the aging method of the present invention.
In the context of the figures, it is,
1 is an ageing tank, 2 is a track, 3 is a grate, 4 is a ceramic sheet, 5 is a cross beam, 6 is an internal circulation pipe, 7 is a submersible pump and 8 is a support leg.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Aiming at the defects of the prior mature vinegar aging process and equipment, the invention provides a mature vinegar pottery piece aging device and an aging method. The ceramic pieces are placed on a stainless steel grate in an aging tank, newly-sprayed semi-finished mature vinegar is conveyed to the aging tank through a pipeline for aging, the stainless steel grate can be changed along a track in the aging process, the mature vinegar at different positions can be in contact with the ceramic pieces on the grate, and meanwhile, the mature vinegar in the aging tank is in a microcirculation state through an internal circulation system, so that the oxygen content in the aging tank is increased, the oxidation-reduction reaction in the aging process is facilitated, and the aging of the mature vinegar is promoted. The invention improves the taste of the aged mature vinegar aged in the modern stainless steel aging tank, simultaneously keeps the advantage of high aging efficiency of the stainless steel aging tank, improves the flavor quality of the aged mature vinegar, and improves the aging efficiency.
Specifically, the invention provides an aged vinegar aging device, which comprises an aging tank 1, wherein a grate 3 capable of moving up and down is arranged in a cavity of the aging tank 1 through a rail 2, and ceramic pieces 4 are placed on the surface of the grate 3;
and an inner circulation system for keeping the micro-circulation state of the vinegar liquid is arranged in the cavity of the aging tank 1.
In order to further optimize the technical scheme, a plurality of cross beams 5 are fixed at the top of the ageing pool 1, and the rails 2 are vertically downwards fixedly connected with the cross beams 5.
In order to further optimize the technical scheme, at least four vertically downward tracks 2 are arranged between every two adjacent cross beams 5.
In order to further optimize the technical scheme, the internal circulation system comprises an internal circulation pipe 6 and a submersible pump 7, the internal circulation pipe 6 and the submersible pump 7 are both arranged on the outer side of the track 2, and the internal circulation pipe 6 is connected with the submersible pump 7 through a hose.
In order to further optimize the technical scheme, a plurality of circular holes which are arranged at equal intervals are drilled on the inner circulation pipe 6.
In order to further optimize the technical scheme, the bottom of the ageing pool 1 is provided with a support leg 8, and the ageing pool 1 is fixed on the ground through the support leg 8.
The invention also discloses a mature vinegar aging method, which comprises the following steps:
(1) conveying the newly sprayed semi-finished mature vinegar into a maturation tank through a pipeline for maturation, adjusting the position of a grate at intervals, and simultaneously starting an internal circulation system of the maturation tank to discharge vinegar liquid from a circular hole of an internal circulation pipe at a constant speed under the drive of a submersible pump;
(2) aging for 12 months to obtain the finished mature vinegar.
Preferably, in one of the aging methods of mature vinegar described above, the acidity of the semi-finished mature vinegar in step (1) is 4.8 to 5.2g/100 mL.
Examples
With reference to the attached figures 1-2, the invention provides a mature vinegar pottery piece aging method, which comprises the following steps:
step 1, preparing semi-finished mature vinegar
Preparing semi-finished mature vinegar according to the brewing process flow of Shanxi mature vinegar, wherein the acidity of the semi-finished mature vinegar is 4.80-5.20g/100 mL;
step 2, preparing the special ceramic sheet
Selecting pottery jar fragments to make into square pottery pieces with side length of 10-15 cm (the limitation on the size and shape of the pottery pieces is to unify standard, and other sizes and shapes are also possible, but the size of the pottery pieces is larger than the mesh size of the grate to ensure that the pottery pieces cannot fall off when being placed on the pottery pieces);
(1) The mature vinegar aging pool comprises an aging pool 1, wherein the aging pool 1 is a semi-cylindrical stainless steel aging pool, symmetrical stainless steel support legs 8 are welded on two sides of the outer end of the aging pool at intervals for supporting the placement of the aging pool 1, the aging pool 1 has the surface length of 15-17m, the width of 1.9-2m and the side surface semi-circular radius of 0.95-1 m;
(2) four cross beams 5 are welded on the surface of a ageing pool 1, four vertically downward tracks 2 are arranged between the two cross beams 5, stainless steel grates 3 are arranged between the tracks 2, the grates 3 can be changed in position along the tracks 2, the meshes of the grates 3 are square with the side length of 3-5cm, the side length of the meshes of the grates 3 is ensured to be smaller than that of ceramic pieces, the ceramic pieces are prevented from falling off, the ceramic pieces 4 are arranged above the grates 3, the using amount of the ceramic pieces 4 is 0.5-0.7% of the amount of old vinegar entering the pool, two stainless steel inner circulation pipes 6 are fixedly arranged beside the tracks 2, round holes with the pore diameter of 2-3mm are drilled in the stainless steel inner circulation pipes 6 every 25-30cm, the two stainless steel inner circulation pipes 6 are respectively connected with two submersible pumps 7 through hoses, and the two submersible pumps 7 are respectively fixed;
step 4, aging process of mature vinegar pottery slices
(1) Conveying the newly sprayed semi-finished mature vinegar into the ageing tank 1 through a pipeline for ageing, adjusting the position of the stainless steel grate 3 at intervals during ageing, and also installing an electric control system for automatic control so that vinegar liquid at different positions can be fully contacted with the ceramic pieces 4; meanwhile, an internal circulation system of the aging tank 1 is started, so that the vinegar liquid is discharged from a circular hole of the stainless steel internal circulation pipe 6 at a constant speed under the drive of the submersible pump 7, the microcirculation state of the vinegar liquid in the aging tank 1 is maintained, the oxygen content of the vinegar liquid is increased, and the aging of the aged vinegar is promoted;
(3) aging for 12 months to obtain the finished mature vinegar.
Compared with the mature vinegar produced by ageing in a stainless steel ageing pool without adding ceramic pieces and the traditional pottery jar ageing, the mature vinegar obtained by the embodiment of the invention has the analysis results of sensory and physical and chemical indexes as shown in tables 1 and 2.
TABLE 1 sensory analysis results
TABLE 2 analysis structure of physical and chemical indexes
| Item | Traditional aging | Aging in stainless steel tank | Examples |
| Total acid (in terms of acetic acid)/(g/100 mL) | 6.20 | 6.15 | 6.19 |
| Non-volatile acid (as lactic acid)/(g/100 mL) | 2.53 | 2.48 | 2.50 |
| Reducing sugar (calculated as glucose)/(g/100 mL) | 2.65 | 2.61 | 2.64 |
| Soluble salt-free solid/(g/100 mL) | 11.85 | 11.79 | 11.82 |
| Total esters (calculated as ethyl acetate)/(g/100 mL) | 3.59 | 3.54 | 3.56 |
| Amino acid nitrogen (in terms of nitrogen)/(g/100 mL) | 0.29 | 0.24 | 0.28 |
| Salt/(g/100 mL) | 1.08 | 1.05 | 1.06 |
| pH | 3.65 | 3.63 | 3.65 |
| Ligustrazine (tetramethylpyrazine)/(mg/L) | 56 | 42 | 51 |
| Total flavone/(mg/100 g) | 139 | 135 | 138 |
As can be seen from Table 1, the mature vinegar aged by the method of the invention has consistent taste with the mature vinegar aged by the traditional pottery jar, and is superior to the mature vinegar aged by a stainless steel aging tank without a ceramic piece; the physical and chemical index analysis results in Table 2 show that the indexes of the mature vinegar aged by the method are superior to those of the mature vinegar aged by a stainless steel ageing pool without a ceramic chip, and the stainless steel ageing pool for the mature vinegar can improve the ageing efficiency of the mature vinegar to a certain extent.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (9)
1. A mature vinegar aging device comprises an aging tank and is characterized in that a grate capable of moving up and down is arranged in a cavity of the aging tank through a rail, and ceramic pieces are placed on the surface of the grate;
and an internal circulation system for maintaining the micro-circulation state of the vinegar liquid is arranged in the cavity of the aging tank.
2. The mature vinegar aging device according to claim 1, wherein a plurality of beams are fixed on the top of the aging tank, and the rails are vertically downwards fixedly connected with the beams.
3. The mature vinegar aging device according to claim 2, wherein at least four vertically downward rails are installed between every two adjacent cross beams.
4. The mature vinegar aging device according to claim 1, wherein the internal circulation system comprises an internal circulation pipe and a submersible pump, the internal circulation pipe and the submersible pump are both arranged outside the track, and the internal circulation pipe is connected with the submersible pump through a hose.
5. An aged vinegar aging device according to claim 4, wherein a plurality of round holes with a diameter of 2-3mm are drilled on the internal circulation pipe at intervals of 25-30cm and are arranged at equal intervals.
6. The mature vinegar aging device according to claim 1, wherein a support leg is provided at the bottom of the aging tank, and the aging tank is fixed to the ground through the support leg.
7. A method of aging in the mature vinegar aging apparatus according to any one of claims 1 to 6, comprising the steps of:
(1) conveying the newly sprayed semi-finished mature vinegar into a maturation pool for maturation through a pipeline, adjusting the position of a grate with ceramic pieces at intervals of a week, and simultaneously starting an internal circulation system of the maturation pool to discharge vinegar liquid from a circular hole of the internal circulation pipe at a constant speed under the drive of a submersible pump;
(2) aging for 12 months to obtain the finished mature vinegar.
8. The mature vinegar aging method according to claim 7, wherein the acidity of the semi-finished mature vinegar in the step (1) is 4.8-5.2g/100 mL.
9. The mature vinegar aging method according to claim 7, wherein the amount of the ceramic pieces in the step (1) is 0.5-0.7% of the mass of the semi-finished mature vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911349803.7A CN110923110B (en) | 2019-12-24 | 2019-12-24 | Mature vinegar ageing device and ageing method |
Applications Claiming Priority (1)
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