CN113174306A - Zero-additive fresh and fragrant dipping vinegar and preparation method thereof - Google Patents

Zero-additive fresh and fragrant dipping vinegar and preparation method thereof Download PDF

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CN113174306A
CN113174306A CN202110477172.8A CN202110477172A CN113174306A CN 113174306 A CN113174306 A CN 113174306A CN 202110477172 A CN202110477172 A CN 202110477172A CN 113174306 A CN113174306 A CN 113174306A
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juice
vinegar
fresh
dipping
fragrant
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黄德满
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Yangjiang Hexian Food Co ltd
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Yangjiang Hexian Food Co ltd
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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
    • 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
    • C12J1/08—Addition of flavouring ingredients

Abstract

The invention belongs to the technical field of food processing, and discloses a zero-additive fresh and fragrant dipping vinegar and a preparation method thereof. Squeezing fresh ginger into fresh ginger juice, mixing brewed edible vinegar with yellow wine, fresh ginger juice, concentrated apple juice, lemon concentrated juice, hawthorn concentrated juice, blueberry concentrated juice and grape concentrated juice, aging, and filtering to remove precipitate to obtain fresh fragrant vinegar dipping stock solution; and pumping the fresh and fragrant dipping vinegar stock solution into a blending tank, adding the yeast extract, the concentrated apple juice, the concentrated lemon juice and the garlic juice, stirring and mixing uniformly, sterilizing at high temperature, filtering and filling to obtain the zero-additive fresh and fragrant dipping vinegar.

Description

Zero-additive fresh and fragrant dipping vinegar and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to zero-additive fresh and fragrant dipping vinegar and a preparation method thereof.
Background
Vinegar (Vinegar) is a common product in seasonings, is a liquid sour seasoning commonly used in cooking, is commonly used for boiled dishes, cold dishes and the like, is commonly used for preparing salad dressing sauce or pickled vegetables in western food, and is commonly used for preparing rice for sushi in japanese food.
The famous traditional brewed vinegar in China includes Zhenjiang aromatic vinegar, Shanxi mature vinegar, Baoning vinegar, Tianjin unique aged vinegar, Fujian Yongchun aged vinegar and the like. The traditional brewed vinegar is liquid acidic condiment with special color, fragrance and taste, which is prepared by taking starch-containing or sugar-containing substances such as rice, sorghum, dried melon, wheat, corn, molasses and the like as raw materials and fermenting the raw materials by microorganisms such as yeast, acetic acid bacteria and the like.
At present, in addition to the traditional common table vinegar, a large amount of special flavor vinegar appears in China, such as ginger juice vinegar, seafood vinegar, lemon vinegar, dumpling vinegar, apple vinegar, honey vinegar and the like, wherein the ginger juice vinegar, the seafood vinegar, the dumpling vinegar and the like are used for food and beverage dipping, but the production process is usually formed by simply blending table vinegar with sugar, ginger juice, garlic juice and the like, and the flavor cannot meet the requirements of consumers. At present, few data and reports about deep development of special applications for food dipping vinegar are provided in China.
The lemon can promote the production of body fluid, relieve summer heat, stimulate the appetite, clear away heat and reduce phlegm, is rich in vitamin C, saccharides, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quinic acid, citric acid, malic acid, hesperidin, naringin, coumarins, high-content potassium elements, low-content sodium elements and the like, and is very beneficial to human bodies. Lemon is often used as the seasoning of seafood in western-style meals to remove fishy smell and peculiar smell.
Hawthorn, a Chinese specific tree species used as both medicine and fruit, is a good medicine for strengthening spleen, stimulating appetite, promoting digestion, resolving stagnation, promoting blood circulation and eliminating phlegm.
The apples and the apples are rich in various microelements, vitamins and other nutritional ingredients required by human bodies, and are one of the accepted healthy fruits with the highest nutritional degree.
Yellow wine is warm in nature, pungent in taste, moderate in alcohol content, strong in flavor and rich in flavor development substances such as amino acid, and the like, the rice wine, namely the yellow wine, is an important auxiliary material of traditional Chinese medicines and one of main seasonings indispensable in cooking, and can remove fishy smell and increase freshness when cooking meat dishes.
The ginger is pungent in taste and slightly warm in nature, has the effects of relieving exterior syndrome, dispelling cold, warming middle energizer, arresting vomiting, warming lung, relieving cough and detoxifying, can be matched with fish meat during cooking, can be matched with vegetables, can remove fishy smell, and can alleviate the coolness of seafood such as crabs and the like.
Patent CN 104161288A discloses a litchi ginger vinegar beverage and a preparation method thereof. By utilizing the dietary supplement advantages of litchi, red dates, glutinous rice, ginger, honey and brown sugar and comprehensively applying the technologies of yellow wine fermentation, vinegar beverage preparation and the like, glutinous rice is saccharified, litchi and red dates are subjected to compound fermentation, litchi yellow wine base wine is brewed, wine liquor is subjected to filter pressing, clear water is added, acetic acid bacteria is inoculated for acetic acid fermentation, litchi rice vinegar is prepared after the fermentation is finished, and finally, ginger juice, honey and brown sugar are blended to prepare the litchi ginger vinegar beverage. The patent firstly adopts the compound fermentation of various raw materials and the progressive fermentation of wine and vinegar, and is more excellent in coordination of color, fragrance and taste than fruit vinegar brewed by single raw material. However, the technology of the patent obtains a vinegar beverage, and the preparation process is complicated and tedious. At present, no report about the fact that fresh and fragrant dipping vinegar is obtained by naturally ageing brewed vinegar, yellow wine, ginger juice and fruit juice is available.
Disclosure of Invention
Aiming at the defects and shortcomings of the prior art, the invention mainly aims to provide a preparation method of the fresh and fragrant non-additive dipping vinegar. The preparation method combines lemon juice, hawthorn juice, apple juice, ginger, yellow wine and the like with brewed vinegar, and the prepared fresh and fragrant dipping vinegar can endow the vinegar with unique flavor and enhance the nutrition and health-care functions of the vinegar through a special aging process.
The invention also aims to provide the zero-additive fresh and fragrant dipping vinegar prepared by the method.
The purpose of the invention is realized by the following technical scheme:
a preparation method of zero-additive fresh and fragrant dipping vinegar comprises the following preparation steps:
(1) washing fresh ginger with clear water, and squeezing into fresh ginger juice by using a juicer;
(2) putting brewed edible vinegar into a stirring tank, sequentially adding yellow wine, fresh ginger juice, concentrated apple juice, lemon concentrated juice, hawthorn concentrated juice, blueberry concentrated juice and grape concentrated juice, stirring uniformly, and pumping into a brewing tank for brewing;
(3) after aging, filtering by using a plate-and-frame filter, and removing precipitates to obtain a fresh and fragrant vinegar dipping stock solution;
(4) pumping the fresh and fragrant vinegar dipping stock solution into a blending tank, adding the yeast extract, the concentrated apple juice, the lemon concentrated juice and the garlic juice, and stirring and mixing uniformly to obtain a mixture;
(5) and (5) sterilizing the mixture obtained in the step (4) at high temperature, filtering and filling to obtain the zero-additive fresh and fragrant dipping vinegar.
Furthermore, the total acid of the brewed vinegar in the step (2) is required to be more than or equal to 5.5g/100 ml.
Further, the alcohol content of the yellow wine in the step (2) is more than or equal to 15 degrees.
Further, the raw materials in the step (2) account for the following mass percent of the brewed vinegar: 3-5% of yellow wine, 0.1-0.5% of fresh ginger juice, 0.5-2% of concentrated apple juice, 0.5-2% of lemon concentrated juice, 0.5-2% of hawthorn concentrated juice, 0.5-2% of blueberry concentrated juice and 0.5-2% of grape concentrated juice.
Further, the total acid pumped into the ageing tank for ageing in the step (2) is more than or equal to 4.5g/100 ml.
Further, the aging process in the step (2) is that the air is stirred once a day and the aging process is carried out for 30 days.
Further, the adding percentage of the raw materials in the step (4) is as follows: 98.79-96.35 percent of fresh and fragrant dipping vinegar stock solution, 0.2-0.6 percent of yeast extract, 0.5-1.5 percent of concentrated apple juice, 0.5-1.5 percent of lemon concentrated juice and 0.01-0.05 percent of garlic juice.
Further, the high temperature sterilization in the step (5) means sterilization at 130-135 ℃ for 5-7 s.
Further, the filtration in the step (5) means filtration through a ceramic membrane having a pore size of 0.18 to 0.22. mu.m.
A zero-additive fresh and fragrant dipping vinegar is prepared by the method. The zero-additive fresh and fragrant dipping vinegar has the advantages of prominent delicate flavor, proper sour and sweet taste and unique flavor.
Compared with the prior art, the invention has the beneficial effects that:
(1) the invention relates to a novel vinegar and a preparation process thereof, which combines various fruit juices, ginger, garlic and yellow wine with the vinegar to prepare fresh and fragrant dipping vinegar and is the first creation in China.
(2) The concentrated juice contains abundant nutrients such as various organic acids, vitamins, and trace components beneficial to human body, and can impart complex sour taste and sweet taste to vinegar. The ginger and garlic have natural antibacterial components, play a role in preventing vinegar from being corroded, and can remove fishy smell, refresh and increase flavor in cooking. The ginger, garlic, hawthorn and lemon all have certain medicinal value, and the intentional components in the ginger, the garlic, the hawthorn and the lemon can be extracted into the dipping vinegar through long-time aging and leaching, so that the nutrition of the vinegar is improved.
(3) Haw in China from Chinese medicine dictionary has the functions of promoting digestion, dispelling blood stasis, expelling tapeworm, promoting qi circulation and dissipating blood stasis. Can be used for treating meat stagnation, abdominal distention, dysentery, abdominal pain, blood stasis, amenorrhea, puerperal stagnation, heart and abdomen pricking pain, hernia pain, hyperlipidemia, etc., and has health promoting effect.
(4) When the fresh and fragrant dessert dipping vinegar stock solution is prepared, natural aging and extraction are firstly carried out, so that trace components such as the ginger, the concentrated fruit juice, the yellow wine and the like are slowly combined with the vinegar, the flavor different from that of common blended vinegar is generated, the fragrance is softer and fuller, the effective components of the ginger and the concentrated fruit juice are extracted and reserved to the maximum extent, and the alcohol and esters in the yellow wine are subjected to complex biochemical reaction with the alcohol and esters to generate stronger fragrance.
(5) According to the invention, the garlic is used for juicing, and the garlic juice is used for preparing the fresh and fragrant dipping vinegar, so that the natural fragrance and natural beneficial ingredients of the garlic can be better preserved, the aim of reasonably utilizing resources is fulfilled, and the product flavor is improved.
Drawings
Fig. 1 is a process flow chart of preparation of the zero-additive fresh and fragrant dipping vinegar in the embodiment of the invention.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Example 1
The preparation method of the zero-additive fresh and fragrant dipping vinegar has the process flow chart shown in fig. 1, and comprises the following specific preparation steps:
(1) washing fresh ginger with clear water, squeezing into fresh ginger juice with a juicer, and storing in a refrigerator for later use.
(2) Brewing vinegar brewed by rice, sorghum, wheat, bran and other raw materials is naturally aged for 3 months, the total acid requirement is more than or equal to 5.5g/100ml, then supernatant is pumped into a stirring tank, 5 percent of yellow wine, 0.5 thousandth of fresh ginger juice, 0.5 percent of concentrated apple juice, 0.5 percent of lemon concentrated juice, 0.5 percent of hawthorn concentrated juice, 0.5 percent of blueberry concentrated juice and 0.5 percent of red grape concentrated juice (the ingredients are all brewed by vinegar) are sequentially added according to the ingredients in the table 1, the mixture is uniformly stirred at normal temperature, the total acid requirement is more than or equal to 4.50g/100ml, and then the mixture is pumped into the brewing tank, and the mixture is stirred once by air every day and is naturally aged for 30 days.
TABLE 1
Figure BDA0003047772150000041
Figure BDA0003047772150000051
(3) After aging, filtering by using a plate-and-frame filter, and removing precipitates to obtain a fresh and fragrant dipping vinegar stock solution, wherein the total acid requirement is more than or equal to 4.50g/100 ml.
(4) According to the raw material ingredients described in Table 2, 96.35% of fresh and fragrant vinegar dipping stock solution is pumped into a blending tank, 0.6% of yeast extract, 1.5% of concentrated apple juice, 1.5% of lemon concentrated juice and 0.05% of garlic juice are added and stirred, and the mixture is uniformly mixed, wherein the total acid is required to be more than or equal to 4.50g/100 ml.
TABLE 2
Raw materials Adding amount of Unit of Remarks for note
Fresh and fragrant original vinegar dipping liquid 963.5 kg Total acid is more than or equal to 4.50g/100ml
Yeast extract 6 kg Pure powder
Concentrated apple juice 15 kg Clear juice
Lemon concentrated juice 15 kg Clear juice
Garlic juice 0.5 kg 100% pure garlic juice
Finished product 1000 kg Total acid is more than or equal to 4.50g/1
(5) Sterilizing the prepared fresh and fragrant vinegar dipping vinegar by adopting a high-temperature instantaneous sterilizer at the temperature of 130 ℃ and 135 ℃ for 5s, then quickly cooling to the temperature below 75 ℃, filtering by using a ceramic membrane with the aperture of 0.18-0.22 mu m, and filling to produce the fresh and fragrant vinegar dipping vinegar with outstanding fresh taste, moderate sour and sweet taste and unique flavor.
The physicochemical indexes of the fresh and fragrant dipping vinegar obtained in this example are shown in table 3 below.
TABLE 3
Figure BDA0003047772150000052
Figure BDA0003047772150000061
As can be seen from the results in Table 3, the fresh and fragrant dipping vinegar obtained by the invention has excellent quality.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (10)

1. A preparation method of zero-additive fresh and fragrant dipping vinegar is characterized by comprising the following preparation steps:
(1) washing fresh ginger with clear water, and squeezing into fresh ginger juice by using a juicer;
(2) putting brewed edible vinegar into a stirring tank, sequentially adding yellow wine, fresh ginger juice, concentrated apple juice, lemon concentrated juice, hawthorn concentrated juice, blueberry concentrated juice and grape concentrated juice, stirring uniformly, and pumping into a brewing tank for brewing;
(3) after aging, filtering by using a plate-and-frame filter, and removing precipitates to obtain a fresh and fragrant vinegar dipping stock solution;
(4) pumping the fresh and fragrant vinegar dipping stock solution into a blending tank, adding the yeast extract, the concentrated apple juice, the lemon concentrated juice and the garlic juice, and stirring and mixing uniformly to obtain a mixture;
(5) and (5) sterilizing the mixture obtained in the step (4) at high temperature, filtering and filling to obtain the zero-additive fresh and fragrant dipping vinegar.
2. The preparation method of the zero-additive fresh and fragrant dipping vinegar according to claim 1, which is characterized in that: the total acid of the brewed vinegar in the step (2) is required to be more than or equal to 5.5g/100 ml.
3. The preparation method of the zero-additive fresh and fragrant dipping vinegar according to claim 1, which is characterized in that: the alcohol content of the yellow wine in the step (2) is more than or equal to 15 degrees.
4. The preparation method of the zero-additive fresh-scent dipping vinegar according to any one of claims 1 to 3, which is characterized in that: the adding amount of the raw materials in the step (2) accounts for the mass percentage of the brewed vinegar: 3-5% of yellow wine, 0.1-0.5% of fresh ginger juice, 0.5-2% of concentrated apple juice, 0.5-2% of lemon concentrated juice, 0.5-2% of hawthorn concentrated juice, 0.5-2% of blueberry concentrated juice and 0.5-2% of grape concentrated juice.
5. The preparation method of the zero-additive fresh-scent dipping vinegar according to claim 4, which is characterized in that: the total acid pumped into the ageing tank for ageing the material in the step (2) is more than or equal to 4.5g/100 ml.
6. The preparation method of the zero-additive fresh-scent dipping vinegar according to claim 4, which is characterized in that: the ageing process in the step (2) is to stir air once a day and age for 30 days.
7. The preparation method of the zero-additive fresh-scent dipping vinegar according to any one of claims 1 to 3, which is characterized in that: the adding percentage of the raw materials in the step (4) is as follows: 98.79-96.35 percent of fresh and fragrant dipping vinegar stock solution, 0.2-0.6 percent of yeast extract, 0.5-1.5 percent of concentrated apple juice, 0.5-1.5 percent of lemon concentrated juice and 0.01-0.05 percent of garlic juice.
8. The preparation method of the zero-additive fresh-scent dipping vinegar according to claim 7, which is characterized in that: the high-temperature sterilization in the step (5) refers to sterilization at the temperature of 130 ℃ and 135 ℃ for 5-7 s.
9. The preparation method of the zero-additive fresh-scent dipping vinegar according to claim 7, which is characterized in that: the filtration in the step (5) is the filtration through a ceramic membrane with the pore diameter of 0.18-0.22 μm.
10. The zero-additive fresh and fragrant dipping vinegar is characterized in that: prepared by the method of any one of claims 1 to 9.
CN202110477172.8A 2021-04-30 2021-04-30 Zero-additive fresh and fragrant dipping vinegar and preparation method thereof Pending CN113174306A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1471844A (en) * 2003-06-23 2004-02-04 关荣平 Multiple flavour liquid crab flavouring
CN102943026A (en) * 2012-10-25 2013-02-27 董志萍 Composite vinegar and production method thereof
CN105462804A (en) * 2014-09-28 2016-04-06 颜裕逸 Preparing method for child dipping vinegar
CN105475948A (en) * 2015-11-26 2016-04-13 佛山市海天(高明)调味食品有限公司 Local flavor seasoning juice and production method thereof
CN105505729A (en) * 2014-09-22 2016-04-20 王学香 Health fruit vinegar preparation method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1471844A (en) * 2003-06-23 2004-02-04 关荣平 Multiple flavour liquid crab flavouring
CN102943026A (en) * 2012-10-25 2013-02-27 董志萍 Composite vinegar and production method thereof
CN105505729A (en) * 2014-09-22 2016-04-20 王学香 Health fruit vinegar preparation method
CN105462804A (en) * 2014-09-28 2016-04-06 颜裕逸 Preparing method for child dipping vinegar
CN105475948A (en) * 2015-11-26 2016-04-13 佛山市海天(高明)调味食品有限公司 Local flavor seasoning juice and production method thereof

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