CN116004350A - Rice vinegar ageing accelerating method and Chen Weibo treatment device - Google Patents
Rice vinegar ageing accelerating method and Chen Weibo treatment device Download PDFInfo
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a rice vinegar ageing method and a Chen Weibo treatment device, which belong to the technical field of rice vinegar ageing, wherein the rice vinegar ageing method comprises the following steps: the millet vinegar to be matured is irradiated by microwaves, and the microwaves adopt a microwave field of an S section. The frequency of the microwave is 2450MHz; the microwave power is radiated by a controllable series microwave generator according to the weight of the millet vinegar, and the average power of the 500g millet vinegar is not more than 1KW; the microwave time is not more than 10min; the microwave temperature does not exceed 60 ℃. The physical and chemical properties of the millet vinegar can be changed by adopting the thermal effect and the non-thermal effect generated by microwaves for accelerating the ageing, accelerating the complex chemical reaction of the millet vinegar, reducing the content of total acid and amino nitrogen, accelerating the esterification reaction, improving the content of total phenol, total flavone and reducing sugar, and changing the taste and flavor of the fresh millet vinegar. The method for accelerating the aging of the millet vinegar has the advantages of high aging speed and short time consumption, and can greatly save the storage cost of the new vinegar.
Description
Technical Field
The invention belongs to the field of light industry foods, relates to the technical field of millet vinegar aging, and in particular relates to a method and a device for accelerating the aging of millet vinegar.
Background
As an acidic seasoning, the edible vinegar has the characteristics of mild sour taste, mellow taste and rich nutrition. The edible vinegar has the functions of flavoring, relieving fatigue, preventing common cold, diminishing inflammation, sterilizing, and stimulating appetite. The fresh vinegar just fermented has a fresh and hard taste, is stimulated in vinegar taste, has light fragrance and has miscellaneous taste; the flavor of the vinegar is improved, the aroma is increased and the taste is coordinated by ageing the new vinegar for 9-12 months or longer.
The traditional method for ageing is to seal the finished vinegar in a jar or put the finished vinegar in a large jar in an open way, and the ageing process has the problems of more occupied equipment containers, difficult management, low vinegar yield, poor sanitary conditions and working environment and the like, prolongs the production period of the vinegar, influences the economic benefit of vinegar processing, and therefore, the method cannot well meet the supply requirements of the market and is not suitable for strong market competition.
The existing artificial ageing technology with the advantages of shortening ageing time, saving cost and the like is applied to the ageing process of the table vinegar, and the common artificial ageing method mainly comprises the following steps: ultrasonic aging method, microwave aging method, infrared radiation aging method, high-voltage electrostatic field aging method, and ultra-high voltage aging method. The artificial aging method can achieve the purpose of vinegar aging by improving the color, aroma, taste, physical and chemical indexes of the vinegar.
The microwave ageing technology breaks the association of molecular groups in the original system by utilizing the microwave field intensity and the microwave energy determined by the power of a microwave generator and the structure of an energy exchanger, accelerates the brewing process of alkyd esterification, and is one of the achievements of modern technological development. The microwave ageing catalysis mechanism mainly has three aspects: first, the high frequency oscillation generated by the microwaves can cause the vinegar to move with molecules having the same frequency as the microwaves, and the direction of the microwave electromagnetic field changes with the frequency. Therefore, the directions of various polar molecules in the vinegar are changed, the orderly arrangement of the molecules in the vinegar liquid is quickened, the probability of mutual association between the individual molecules is greatly increased, the activity of the molecules after association is reduced, and the irritation of new vinegar is also reduced; secondly, certain chemical bonds in the vinegar are instantaneously broken under the action of microwaves, macromolecules in the vinegar are cut into single or 2-3 molecular small molecular groups, and after the microwave power is removed, the treated vinegar is recombined into a stable association molecular group in a short time, which is equivalent to instantaneously promoting oxidation-reduction and esterification reaction processes in natural aging, namely promoting the aging of the vinegar; thirdly, the heating action of the microwaves can accelerate the movement of molecules in the vinegar, and a large amount of heat is generated to raise the temperature of the vinegar, so that aldehydes and sulfides are promoted to volatilize, and the miscellaneous flavor in the vinegar is reduced. Therefore, the microwave ageing accelerates the esterification reaction of the vinegar and increases the fragrance, thereby improving the components in the vinegar body and ensuring that the vinegar has soft and rich flavor. Meanwhile, the microwaves have the sterilization function, and the microwaves can kill and inhibit miscellaneous bacteria in the millet vinegar in the ageing process, so that stable flavor substances of the millet vinegar are ensured, and the quality of the millet vinegar is improved.
Disclosure of Invention
Aims to solve the problems of long ripening Chen Shijian, complicated flow and high ripening cost in the existing millet vinegar ripening technology. In view of the above, the invention provides a microwave field-based millet vinegar aging technology, so that the purposes of sterilizing, reducing cost and improving process reliability and aging effect can be achieved while the aging time of the vinegar is effectively shortened.
The invention adopts the following specific scheme:
a rice vinegar ageing method adopts microwave radiation to treat the ageing millet vinegar, the microwave adopts the microwave field of S section.
Preferably, the rice vinegar is millet vinegar, sorghum vinegar, glutinous rice vinegar or rice vinegar.
Preferably, in the above rice vinegar aging method, the frequency of the microwave is 2450MHz; the microwave power is radiated by a controllable series microwave generator according to the weight of the millet vinegar. Still further, 500g of millet vinegar has an average power of not more than 1KW; the microwave time is not more than 10min; the microwave temperature does not exceed 60 ℃.
A Chen Weibo processing device for rice vinegar catalysis comprises a polytetrafluoroethylene plastic container for bearing rice vinegar to be catalyzed, a serial microwave generator for generating microwaves to the rice vinegar to be catalyzed, which is borne in the container, and a temperature sensor with negative feedback temperature control for detecting the temperature of the rice vinegar;
a stainless steel protective shell is arranged outside the container;
a stirrer is arranged at the inner bottom of the container; a rice vinegar inlet is arranged above the container, and a rice vinegar outlet is arranged below the container; an exhaust hole is arranged at the top of the container;
the rice vinegar outlet is communicated with the temporary vinegar container which is opened, and oak sheets or oak sticks are stored in the temporary vinegar container, so that vinegar flavor substances can be more abundant.
Preferably, the rice vinegar Chen Weibo processing apparatus further includes a transmission assembly and a controller.
The millet vinegar aging method disclosed by the invention adopts microwave radiation to generate a large amount of high-activity free radicals, the free radicals accelerate the oxidation of alcohol into aldehyde and the oxidation of aldehyde into acid, so that the esterification reaction is accelerated, and the fragrance of vinegar is increased. The content and composition of the main active components of the millet vinegar are changed by the microwave ageing technology, and the flavor characteristics of the millet vinegar are changed by the microwave ageing technology. The flavor characteristics of the new vinegar processed by the microwave are consistent with the flavor characteristics of the naturally aged millet vinegar. Meanwhile, millet vinegar flowing out of the microwave radiation device is stored in an open container with oak sheets or oak sticks, an exhaust device is arranged above the container, and volatilized gas is pumped away at a higher temperature, so that the purposes of increasing the content of active ingredients such as millet vinegar polyphenol and rapidly concentrating are achieved.
The millet ageing method has at least the following advantages:
the microwave ageing method is a physical ageing method, is different from a chemical method, has no other substances added and has no harmful substance residues; the taste of the millet vinegar aged by the microwave Chen Bingju for 1-3 months is consistent with that of the millet vinegar aged by the microwave for 9-12 months, and the content of total acid and amino nitrogen is reduced; the contents of total esters, total phenols and reducing sugar are improved.
The microwave ageing speed is high, the consumed time is short, and the storage cost of the new vinegar can be greatly saved; in the microwave ageing treatment process, the temperature of the new vinegar is controlled by using a temperature sensor, so that the new vinegar can be stabilized at a set temperature, thereby avoiding volatilization of acetic acid due to overhigh temperature and avoiding destruction of aromatic substances in the vinegar; the stirring mode is adopted, so that the temperature uniformity of the vinegar is ensured, the phenomena of hot spot and freezing point are avoided, the stability of the vinegar is effectively improved, and the quality of the vinegar is ensured.
The microwave ageing treatment can obviously improve the sensory quality of the vinegar, so that the treated vinegar has dark brown color, harmonious fragrance and harmonious sour taste and obvious fragrance.
Drawings
Fig. 1 is a millet vinegar-catalyzed Chen Weibo treatment apparatus described herein;
FIG. 2 is a schematic view of the temporary vinegar container;
wherein, 1 is a series-connected microwave generator, 2 is a microwave action area, 3 is a polytetrafluoroethylene plastic container, 4 is a temperature sensor, 5 is a stirrer, 6 is a rice vinegar inlet, 7 is a rice vinegar outlet, 8 is a transmission component and a controller, 9 is an exhaust hole, 10 is a stainless steel protective shell, 11 is an oak sheet/stick, and 12 is a temporary vinegar container.
Detailed Description
One of the cores of the invention is to provide a millet vinegar ageing method so as to effectively shorten the ageing time of the millet vinegar and achieve the purposes of reducing the cost, improving the process reliability and the ageing effect.
The millet vinegar to be matured is irradiated by microwaves, and the microwaves are matured by a microwave field with stronger penetrability in S section.
In the millet vinegar aging method, the microwave generator generates microwaves, and the newly brewed millet vinegar generates a series of complex chemical reactions under a microwave field, so that the millet vinegar aging Chen Mude can be realized in a short time.
In the millet vinegar aging method, after microwave radiation is adopted, the time for aging the millet vinegar can be shortened from 9-12 months to 1-3 months.
Another core of the present invention is to provide a millet vinegar aging apparatus, comprising:
a series microwave generator generating microwaves;
a polytetrafluoroethylene plastic container for carrying millet vinegar to be matured, a stainless steel shell with a protective effect outside;
a temperature sensor with negative feedback temperature control for monitoring the temperature of millet vinegar and a platinum resistor which is not interfered by microwaves;
a stirrer with the capability of stirring the millet vinegar, and keeps the temperature of the wine uniform.
In the millet vinegar aging device, the device is provided with a rice vinegar inlet and a rice vinegar outlet.
The device is provided with an exhaust hole.
The millet ageing device further comprises a transmission assembly and a controller.
The millet vinegar flowing out of the outlet of the appliance is stored in an open container with oak chips or oak sticks.
The microwave generated by the microwave generator is radiated on the high-temperature-resistant corrosion-resistant polytetrafluoroethylene plastic container, millet vinegar to be matured is placed in the container, and molecules in the millet vinegar absorb different microwave energy according to the difference of dielectric constants, so that the whole millet vinegar is heated and warmed at the same time.
The following description of the embodiments of the present invention will be made clearly and completely with reference to the embodiments of the present invention and the accompanying drawings, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The millet vinegar aging method disclosed by the invention not only can be used for aging the new vinegar just produced, but also can be used for aging the millet vinegar for a period of time, and the millet vinegar aging method specifically comprises the following steps: the microwave field of S section with strong penetrability is adopted, and the frequency of microwave aging is 2450MHz.
The microwave radiation of the new vinegar can generate a large amount of high-activity free radicals, and the existence of the free radicals promotes complex reactions, so that the esterification reaction is accelerated, and the fragrance of the vinegar is increased. The content and composition of the main active components of the millet vinegar are changed by the microwave ageing technology, and the flavor characteristics of the millet vinegar are changed by the microwave ageing technology. The flavor characteristics of the new vinegar processed by the microwave are consistent with the flavor characteristics of the naturally aged millet vinegar. Meanwhile, the millet vinegar flowing out of the microwave radiation device is stored in an open container with oak sheets or oak sticks, so that the purposes of increasing the content of active ingredients such as millet vinegar polyphenol and the like and rapidly concentrating are achieved.
The microwave can increase the speed of some chemical reactions and accelerate the reaction process. The microwaves are able to increase the chemical reaction rate mainly due to the thermal effect of the microwave radiation. The effect of microwave radiation on chemical reactions is different from that of conventional heating methods, microwaves are non-ionized radiation, and under the action of a microwave field, polar molecules in a material can generate resonance of chemical bonds, but the resonance does not cause the breakage of the chemical bonds. In the microwave electromagnetic field, the movement direction of the polar molecules can be changed along with the direction of the electric field, and dipoles of the polar molecules can be rearranged, so that the absorbed electric field energy is converted into heat energy, the temperature of a medium is increased, and the chemical reaction process is accelerated.
The mechanism of influence of microwaves on organic reactions is relatively complex, and besides the thermal effect of microwaves, there is a non-thermal effect, which is not due to temperature. Microwaves change the reaction kinetics of the organic reaction, so that the activation energy of the reaction is reduced, and the reaction is accelerated. When the energy level of the microwaves is consistent with the rotational energy level of the polar molecules, the microwaves can be easily absorbed by the molecules, thereby inducing the rotation of the molecules and causing the breaking of chemical bonds. According to the principle of chemical reaction kinetics, the molecules can transition to a metastable state after being subjected to energy, and at the stage, the molecules are very active, and the effective collision times among the molecules can be greatly improved. So that the microwave can greatly improve the chemical reaction speed.
The microwave ageing technology is one kind of physical ageing technology, and is to artificially microwave treat millet vinegar to convert various matters in millet vinegar mutually, so as to speed up ageing of millet vinegar and shorten its storage period. In recent years, microwave aging technology has also been widely used in the aging of vinegar. In the ageing process of the microwave radiation vinegar, polar molecules in the new vinegar can be polarized in a high-frequency electromagnetic field, so that the recombination of insoluble substances is facilitated, and the ageing process is accelerated. The new vinegar is rich in polar molecules and functional groups, can absorb microwave energy and convert the microwave energy into volume heat, and is beneficial to the ageing process. In addition, microwaves may also initiate some of the necessary chemical reactions during the acceleration of vinegar ageing. Meanwhile, the sterilization effect of the microwaves can reduce harmful microorganisms in the vinegar.
The microwave ageing process has high energy utilizing efficiency, and is simple, long in service life, high in efficiency, safe and environment friendly. Therefore, the microwave can be used as a novel technology for efficiently, quickly and economically promoting Chen Xiao rice vinegar manually.
In the millet vinegar aging method, the microwave aging frequency is 2450MHz, the microwave power is regulated according to the weight of the millet vinegar to be aged, generally 500g of millet vinegar needs no more than 1KW of microwave power, the microwave time is no more than 10min, and the microwave temperature is no more than 60 ℃.
The physical and chemical parameters in the millet vinegar are measured, and the specific steps are as follows:
1. determination of pH: the pH value of the millet vinegar was measured by using the pH.
2. Acid substance content determination
The total acid content is calculated by using tartaric acid as an equivalent and adopting an acid-base titration method.
3. Determination of the content of esters
The total ester content was calculated by acid-base titration with ethyl acetate as equivalent.
4. Determination of total phenol Compound content
The millet vinegar was diluted 30-fold with distilled water, mixed with 0.2mL of Folin-Ciocalteu reagent and left to stand for 1min. Then 6mL of 5% sodium carbonate solution was added to the above mixture. The resulting mixture was left to stand at room temperature in the absence of light for 20min, and then absorbance was measured at 765 nm. The results are expressed as gallic acid equivalent per liter of millet vinegar.
5. Determination of total flavone content
Taking 0.2mL of each millet vinegar sample after microwave treatment, respectively transferring into 0.8mL of distilled water for uniform mixing, then respectively transferring into 0.3mL of 50g/L sodium nitrite solution, transferring into 0.3mL of distilled water from a control pipe, oscillating for uniform mixing, and standing for 5min. Then, each tube was added with 0.3mL of 100g/L aluminum nitrate solution, after 6min, each tube was transferred into 1mL of 5mol/L NaOH solution and 1mL of distilled water, mixed well, leveled with an electronic balance, centrifuged at 8000rpm for 10min, and the supernatant was taken out into a cuvette. And then measuring an absorbance value A510 nm at a wavelength of 510nm, and calculating the total flavone content value under different microwave treatment conditions.
6. Determination of reducing sugar content
Respectively transferring the millet vinegar samples subjected to microwave treatment into distilled water for dilution by 30 times, shaking and mixing, then respectively transferring each tube into 0.5mL of DNS reagent, mixing, performing constant-temperature boiling water bath heating on the other tubes for 5min without water bath heating, transferring each tube into 4.3mL of distilled water after cooling, shaking and mixing, and transferring into a cuvette. And (3) taking the control tube solution as a reagent blank to regulate zero point, then measuring an absorbance value at a wavelength of 520nm, wherein the content unit of reducing sugar is mg/mL, and taking glucose as a standard substance to carry out the content of reducing sugar in the millet vinegar.
7. Amino acid nitrogen content
The measurement was carried out by the method of GB/T5009.39-2003 analytical methods for sanitary standards for Soy sauce.
8. Determination of color characteristics
The color characteristics of the samples were determined by measuring the color characteristics of red wine according to the standard OIV-MA-AS2-07A method and by measuring the absorbance of the 10-fold diluted millet vinegar at 420nm (yellow), 520nm (red) and 620nm (blue), respectively. Chromaticity (CD) was calculated by the sum of absorbance at 420nm,520nm and 620 nm; the Color Hue (CH) is the ratio of the absorbance at 420nm to the absorbance at 520 nm. Color space CIELab coordinates, including luminance (L), red/green coordinates (a) and yellow/blue coordinates (b), were determined by an SC-80C automatic colorimeter. The color difference (ΔE) between the microwave treated sample and untreated red wine (CK) is calculated as follows:
ΔE＝[(ΔL*)2+(Δa*)2+(Δb*)2]1/2
wherein: Δl, Δa and Δb are the differences between the microwave irradiated samples and untreated red wine.
The method for accelerating the aging of the millet vinegar is further described below by microwave acceleration Chen Shili:
example 1
The newly brewed millet vinegar is injected through the inlet of the container, and the millet vinegar is subjected to microwave treatment at 300W/500g, 40 ℃ and 5min, and simultaneously the stirrer is rotated to ensure that the temperature of the wine is uniform. The millet vinegar after microwave treatment and ageing treatment flows out from the outlet of the Ming container and flows into an open container filled with oak chips or oak sticks. The control group was treated with freshly brewed millet vinegar at 1000W/500g, 60℃and 10 min. The physicochemical index pairs of the new vinegar and the mature millet vinegar are shown in table 1.
Table 1: example 1 physical and chemical properties index.
The color aspect is as follows: by detecting the color parameters of the millet vinegar, the transmittance of the new vinegar is obviously lower than that of the millet vinegar aged for 6 months, the transmittance and the brightness of the millet vinegar aged for 6 months are closer to each other, and the color difference between the millet vinegar and the new vinegar can be discerned by naked eyes;
fragrance aspect: the millet vinegar prepared by the method and the millet vinegar prepared by ageing for 6 months have the characteristic of harmonious aroma, but the aroma of the millet vinegar prepared by ageing for 6 months is stronger;
taste and flavor aspects: the new vinegar contains higher acid and amino nitrogen, the millet vinegar which is catalyzed and aged by microwaves contains higher total esters, total phenols, total flavonoids and reducing sugar, the taste and flavor of the millet vinegar which is aged for 6 months are very similar, and the content of active ingredients is higher.
In summary, the millet vinegar processed by the method is more similar to the millet vinegar aged for 6 months, and the rapid aging of the new vinegar is realized.
Example 2
The newly brewed millet vinegar is injected through the inlet of the container, and is subjected to microwave treatment at 500W/500g, 45 ℃ and 5min, and simultaneously the stirrer is rotated to ensure that the temperature of the wine is uniform. The millet vinegar after ageing flows out from the outlet of the Ming container and flows into an open container filled with oak chips or oak sticks. The control group was treated with freshly brewed millet vinegar at 1200W/500g, 70℃and 10 min. The physicochemical index pairs of the new vinegar and the mature millet vinegar are shown in table 2.
Table 2: example 2 physical and chemical properties index.
The color aspect is as follows: by detecting the color parameters of the millet vinegar, the transmittance of the new vinegar is obviously lower than that of the millet vinegar aged for 6 months, the transmittance and the brightness of the millet vinegar aged for 6 months are closer to each other, and the color difference between the millet vinegar and the new vinegar can be discerned by naked eyes;
fragrance aspect: the millet vinegar prepared by the method and the millet vinegar prepared by ageing for 6 months have the characteristic of harmonious aroma, but the aroma of the millet vinegar prepared by ageing for 6 months is stronger;
taste and flavor aspects: the new vinegar contains higher acid and amino nitrogen, the millet vinegar which is catalyzed and aged by microwaves contains higher total esters, total phenols, total flavonoids and reducing sugar, the taste and flavor of the millet vinegar which is aged for 6 months are very similar, and the content of active ingredients is higher.
In summary, the millet vinegar processed by the method is more similar to the millet vinegar aged for 6 months, and the rapid aging of the new vinegar is realized.
Example 3
The newly brewed millet vinegar is injected through the inlet of the container, and the millet vinegar is subjected to microwave treatment at 700W/500g, 50 ℃ and 7min, and simultaneously the stirrer is rotated to ensure that the temperature of the wine is uniform. The millet vinegar after ageing flows out from the outlet of the Ming container and flows into an open container filled with oak chips or oak sticks. The control group was treated with freshly brewed millet vinegar at 1200W/500g, 80℃and 15 min. The physicochemical index pairs of the new vinegar and the mature millet vinegar are shown in table 3.
Table 3: example 3 physical and chemical properties index.
The color aspect is as follows: by detecting the color parameters of the millet vinegar, the transmittance of the new vinegar is obviously lower than that of the millet vinegar aged for 6 months, the transmittance and the brightness of the millet vinegar aged for 6 months are closer to each other, and the color difference between the millet vinegar and the new vinegar can be discerned by naked eyes;
fragrance aspect: the millet vinegar prepared by the method and the millet vinegar prepared by ageing for 6 months have the characteristic of harmonious aroma, but the aroma of the millet vinegar prepared by ageing for 6 months is stronger;
taste and flavor aspects: the new vinegar contains higher acid and amino nitrogen, the millet vinegar which is catalyzed and aged by microwaves contains higher total esters, total phenols, total flavonoids and reducing sugar, the taste and flavor of the millet vinegar which is aged for 6 months are very similar, and the content of active ingredients is higher.
In summary, the millet vinegar processed by the method is more similar to the millet vinegar aged for 6 months, and the rapid aging of the new vinegar is realized.
Comparative example
This control example is also exemplified by naturally maturing millet vinegar for 6 months. To further verify the effect of this technique on the catalytic ageing effect of the present application, a control experiment was performed:
the control experiment is different from the example in that the example adopts a new vinegar ageing treatment and then carries out the evaluation of the sensory quality; the control experiment directly uses the millet vinegar aged for 6 months to evaluate the sensory quality; the catalysis Chen Xiaoguo of this technique was measured by the comparison of the example data to the number of control experiments.
For the measurement of the ageing index of the millet vinegar for 6 months in natural ageing, the important physical and chemical parameters and sensory evaluation in the millet vinegar are selected as the basis, the obtained physical and chemical parameters and sensory evaluation results are shown in tables 1, 2 and 3, the result is mainly the ageing accelerating effect of the application, and the physical and chemical parameters and sensory indexes of the new vinegar treated by the application are found to be substantially consistent with those of the new vinegar for 6 months in natural ageing, which also shows that the application realizes quick ageing of the new vinegar and has obvious effect, and the ageing index of the millet vinegar after ageing is similar to that of the millet vinegar for 6 months in natural ageing, so that the ageing time of the millet vinegar is greatly shortened.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (6)
1. A rice vinegar ageing method is characterized in that: the method comprises the step of radiating millet vinegar to be matured by microwaves, wherein the microwaves adopt a microwave field of an S section.
2. A method for the accelerated ageing of rice vinegar according to claim 1, characterized in that: the rice vinegar is millet vinegar, sorghum vinegar, glutinous rice vinegar or rice vinegar.
3. A method for the accelerated ageing of rice vinegar according to claim 1, characterized in that: the frequency of the microwave is 2450MHz; the microwave power is radiated by a controllable series microwave generator according to the weight of the millet vinegar.
4. A method for the accelerated ageing of rice vinegar according to claim 3, characterized in that: the microwave power is as follows: 500 The average power of the g millet vinegar is not more than 1KW; the microwave time is not more than 10min; the microwave temperature does not exceed 60 ℃.
5. Chen Weibo processing apparatus is urged to rice vinegar, its characterized in that: the rice vinegar aging device comprises a polytetrafluoroethylene plastic container for bearing rice vinegar to be aged, a serial microwave generator for generating microwaves to the rice vinegar to be aged borne in the container, and a temperature sensor with negative feedback temperature control for detecting the temperature of the rice vinegar;
a stainless steel protective shell is arranged outside the container;
a stirrer is arranged at the inner bottom of the container; a rice vinegar inlet is arranged above the container, and a rice vinegar outlet is arranged below the container; an exhaust hole is arranged at the top of the container;
the rice vinegar outlet is communicated with the temporary vinegar container which is opened, and oak sheets or oak sticks are stored in the temporary vinegar container, so that vinegar flavor substances can be more abundant.
6. The rice vinegar apparatus Chen Weibo according to claim 5, wherein: the rice vinegar Chen Weibo treatment device also comprises a transmission assembly and a controller.
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