CN114098035A

CN114098035A - Cooking wine and preparation method thereof

Info

Publication number: CN114098035A
Application number: CN202010899371.3A
Authority: CN
Inventors: 于丽男
Original assignee: Yantai Xinhe Enterprise Food Co ltd
Current assignee: Yantai Xinhe Enterprise Food Co ltd
Priority date: 2020-08-31
Filing date: 2020-08-31
Publication date: 2022-03-01

Abstract

本发明提供了一种料酒及其制备方法。该制备方法包括：步骤S1，采用第一发酵酒对香辛料进行浸渍提取，得到第一混合物；步骤S2，将第一混合物进行固液分离，得到香辛料提取液；以及步骤S3，将第二发酵酒、香辛料提取液及食盐进行混合调配后，得到料酒。本申请采用第一发酵酒对香辛料进行浸渍提取的方式，使第一发酵酒与香辛料提前反应，浸渍提取完成后进行固液分离，从而将沉淀物提前分离出来，不仅使最终得到的料酒的初始浊度较小，而且经过浸渍提取得到的香辛料提取液再次与第二发酵酒混合后，不易在短时间内产生沉淀，进而使料酒中沉淀产生的时间延长，进一步地解决了料酒在短期内就出现感官品质较差的问题。The invention provides a cooking wine and a preparation method thereof. The preparation method includes: step S1, using the first fermented wine to immerse and extract spices to obtain a first mixture; step S2, performing solid-liquid separation on the first mixture to obtain a spice extract; and step S3, extracting the second fermented wine , spice extract and salt are mixed and prepared to obtain cooking wine. In the present application, the first fermented wine is used to dipping and extracting the spices, so that the first fermented wine and the spices are reacted in advance, and the solid-liquid separation is carried out after the dipping and extraction is completed, so that the sediment is separated in advance, which not only makes the final cooking wine initial The turbidity is small, and after the spice extract obtained by dipping and extraction is mixed with the second fermented wine again, it is not easy to produce precipitation in a short time, which further prolongs the time for precipitation in cooking wine, and further solves the problem of cooking wine in a short time. There is a problem of poor sensory quality.

Description

Cooking wine and preparation method thereof

Technical Field

The invention relates to the technical field of cooking wine preparation, and particularly relates to cooking wine and a preparation method thereof.

Background

The cooking wine sold in the market at present is a liquid seasoning prepared by taking fermented wine, distilled wine or edible alcohol as a main body, adding edible salt or spice (or extract thereof) or adding sodium glutamate, caramel color, disodium inosinate and the like, and performing blending, clarification, sterilization and filling. The cooking wine preparation process mainly comprises the following steps:

extracting spices by using water or edible alcohol, wherein firstly, the water and the spices are adopted according to a ratio of 100: 3-10 and maintained at 60-95 ℃ for 24-48 h to realize extraction of the spices, so as to obtain a spice extracting solution precursor; secondly, 50-60% of edible alcohol and spices are adopted to be maintained for 5-10 days at 25-45 ℃ according to the proportion of 100: 3-10 so as to realize extraction of the spices, and a spice extracting solution precursor is obtained; after extraction, passing the precursor of the spice extracting solution through a 60-mesh screen to obtain the spice extracting solution; and then, mixing the fermented wine: spice extracting solution: mixing and adjusting edible salt according to the mass ratio of 5-10: 1: 0.05-0.12, or adding sodium glutamate or disodium inosinate to increase the content of amino acid nitrogen to obtain a mixed solution, thereby achieving the effect of enhancing the delicate flavor; and finally, clarifying, sterilizing and filling the mixed solution to obtain the cooking wine sold in the market.

In actual life, after the whole cooking wine preparation process is finished, precipitates are often generated in the cooking wine rapidly and are divided into biological precipitates and non-biological precipitates, wherein the biological precipitates are caused by microbial proliferation; the non-biological precipitation is mainly caused by chemical reactions of substances in fermented wine and spices, wherein the cooking wine taking the fermented wine as a main body contains ethanol, sugar, peptides, various amino acids, organic acids, lipids, vitamins and other substances, and the added spices comprise plant polyphenol, protein, polysaccharide and other compounds, and the flocculation precipitation can be generated along with the extension of the interaction time of the two compounds, so that the sensory quality of the cooking wine is influenced.

Disclosure of Invention

The invention mainly aims to provide cooking wine and a preparation method thereof, and aims to solve the problem that the cooking wine in the prior art is poor in sensory quality due to precipitation in a short time.

In order to achieve the above object, according to one aspect of the present invention, there is provided a cooking wine preparation method including: step S1, soaking and extracting the spices by using first fermented wine to obtain a first mixture; step S2, carrying out solid-liquid separation on the first mixture to obtain spice extracting solution; and step S3, mixing the second fermented wine, the spice extracting solution and the salt to obtain the cooking wine.

Further, the mass ratio of the first fermented wine to the spices is 100: 3-4.

Further, the step S1 includes mixing the first fermented wine and the spice, and standing the mixture at a first temperature for a first predetermined time to obtain a first mixture, wherein the first temperature is preferably 20 to 30 ℃, the first predetermined time is preferably 1 to 15 days, and the first mixture is more preferably 7 to 10 days.

Further, the step S2 includes: step S21, mixing and stirring the first mixture and a flocculating agent to obtain a second mixture; and step S22, standing the second mixture for a second preset time, and then carrying out solid-liquid separation to obtain the spice extracting solution.

The flocculant is one or more selected from bentonite, diatomite, silica and chitosan, and the preferable addition amount of the bentonite is 2-3% of the mass of the first mixture.

Further, in the step S21, the second predetermined time is 3 to 7d, and the rotation speed of the stirring is preferably 10 to 20 r/min.

Further, the solid-liquid separation is filtration, and preferably filtration is performed using a 40-100 mesh screen.

Further, in the step S3, the mass ratio of the second fermented wine to the spice extract to the salt is 5 to 6:1:0.03 to 0.15, and it is preferable that the first fermented wine and the second fermented wine are the same fermented wine.

Further, the preparation method further comprises the following steps: and clarifying and sterilizing a mixture obtained after mixing and blending to obtain the cooking wine, preferably clarifying by membrane filtration.

According to another aspect of the invention, a cooking wine is provided, which is prepared by the preparation method.

By applying the technical scheme of the invention, the spice is extracted by using the first fermented wine in a manner of dipping and extracting the spice, so that the first fermented wine and the spice react in advance, the spice is extracted by using ethanol in the first fermented wine, substances which are easy to flocculate and precipitate in the dipping and extracting process react with each other to precipitate, solid-liquid separation is performed after the dipping and extracting are completed, and the precipitate is separated out in advance, so that the initial turbidity of the finally obtained cooking wine is smaller, and the spice extracting solution obtained by dipping and extracting is not easy to precipitate in a short time after being mixed with the second fermented wine again, so that the time for generating the precipitate in the cooking wine is prolonged, and the problem of poor sensory quality of the cooking wine in a short time is further solved.

Detailed Description

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail with reference to examples.

As analyzed by the background art, in the prior art, the spice is extracted by using water or edible alcohol, so that the obtained cooking wine is easy to precipitate in a short time, and the problem of poor sensory quality of the cooking wine in a short time is caused.

In an exemplary embodiment of the present application, there is provided a preparation method of cooking wine, including: step S1, soaking and extracting the spices by using first fermented wine to obtain a first mixture; step S2, carrying out solid-liquid separation on the first mixture to obtain spice extracting solution; and step S3, mixing the second fermented wine, the spice extracting solution and the salt to obtain the cooking wine.

The first fermented wine, the second fermented wine and the spices used in the present application may employ corresponding substances commonly used in cooking wine and will not be described herein again.

In order to fully react the first fermented wine with the spices and improve the extraction effect of the first fermented wine on the spices, the mass ratio of the first fermented wine to the spices is preferably 100: 3-4. The first fermented wine can be obtained by adopting a conventional fermentation method, such as crushing, liquefying, saccharifying and alcoholic fermenting by taking rice or glutinous rice as a raw material.

In order to improve the effect of the first fermented wine on the spice soaking and extraction, the step S1 preferably includes mixing the first fermented wine and the spice, and standing the mixture at a first temperature for a first predetermined time to obtain a first mixture, wherein the first temperature is preferably 20 to 30 ℃, the first predetermined time is preferably 1 to 15 days, and the first time is more preferably 7 to 10 days.

In an embodiment of the present application, the step S2 includes: step S21, mixing and stirring the first mixture and a flocculating agent to obtain a second mixture; and step S22, standing the second mixture for a second preset time, and then carrying out solid-liquid separation to obtain the spice extracting solution.

A large amount of precipitates generated by the action of the first fermented wine and spices exist in the first mixture obtained by standing, and preferably, a flocculating agent is added into the first mixture, so that the precipitates and the flocculating agent can be better coagulated into larger floccules, the effect of standing and layering the second mixture is improved, the load of solid-liquid separation is reduced, and the cost is reduced.

In one embodiment of the present application, the flocculant is one or more selected from bentonite, diatomaceous earth, silica and chitosan, and preferably, the amount of bentonite added is 2-3% of the first mixture.

The bentonite crystal generally has negative charges, and can generate precipitates by chemical adsorption of proteins with positive charges and complex reaction with metal ions, flocculent precipitates by physical adsorption of polyphenols such as tannin, and polyphenol-protein complexes and protein-polysaccharide complexes by van der waals force. In addition, it has swelling properties that further facilitate precipitation of the precipitate, thereby facilitating solid-liquid separation to obtain a clear spice extract.

In order to improve the dispersibility of the first mixture and the flocculant and accelerate the flocculation of the flocculant on the precipitate, the second predetermined time is preferably 3 to 7 days in the step S21, and the stirring speed is preferably 10 to 20 r/min. In order to further improve the flocculation effect, the preferable stirring time is 30-120 min.

In order to improve the separation effect of solid-liquid separation on the precipitate, the solid-liquid separation is preferably filtration, and a screen of 40-100 meshes is preferably adopted for filtration.

In one embodiment of the present application, in step S3, the mass ratio of the second fermented wine to the spice extract to the salt is 5-6: 1: 0.03-0.15, and preferably the first fermented wine and the second fermented wine are the same fermented wine.

The spice extracting solution obtained by the method is clear, and due to the flavor characteristics of the fermented wine, other substances such as edible alcohol, caramel color, sodium glutamate, preservatives and the like can be omitted, and the fermented wine, the spice extracting solution and the salt in the proportion can be used as raw materials to prepare the cooking wine. Of course, if it is desired to enhance a specific flavor of the cooking wine, the skilled person can also add corresponding substances as appropriate, preferably the first fermented wine and the second fermented wine are the same fermented wine, and the formation of precipitate when the second fermented wine is mixed with the spice can be further reduced.

In an embodiment of the present application, the above preparation method further comprises clarifying and sterilizing the mixture obtained after mixing and blending to obtain the cooking wine, preferably clarifying by membrane filtration.

The preparation is subjected to membrane filtration again to further remove impurities in the preparation, and the obtained cooking wine is preferably clarified by adopting the membrane filtration method. The membrane filtration method can be performed by a membrane filtration method commonly used in the art, and is not described herein again. The cooking wine prepared by the preparation method of the cooking wine has lower turbidity, and the time for generating precipitates to cause poor sensory quality is prolonged.

In another exemplary embodiment of the present application, there is provided a cooking wine prepared by the aforementioned preparation method.

The cooking wine taking the first fermented wine as a main body contains not only ethanol, but also substances such as sugar, peptides, various amino acids, organic acids, lipids, vitamins and the like, and the added spice comprises compounds such as plant polyphenol (such as tannin) and the like, protein, polysaccharide and the like, and because the interaction of the first fermented wine and the spice can generate flocculation precipitation, the technical scheme is adopted in the application, so that the first fermented wine and the spice react in advance, a large amount of precipitation is separated out, the turbidity of the finally obtained cooking wine is smaller, and the time for generating the precipitation in the cooking wine is prolonged; further solves the problem that the cooking wine has poor sensory quality in a short time. Meanwhile, the cooking wine prepared by the preparation method has lower turbidity.

The advantageous effects of the present application will be described below with reference to specific examples and comparative examples.

Example 1

Mixing the spices (ginger and aniseed) by using glutinous rice fermented wine, and standing for 15d at 20-30 ℃ to obtain a first mixture, wherein the mass ratio of the glutinous rice fermented wine to the spices is 100:3. Mixing and stirring the first mixture and bentonite to obtain a second mixture, standing the second mixture at 20-30 ℃ for 7d, filtering the spice extracting solution by adopting a 60-mesh screen to obtain the spice extracting solution, wherein the stirring speed is 15r/min, the stirring time is 100min, the bentonite is 3% of the mass of the first mixture, mixing and blending the glutinous rice fermented wine, the spice extracting solution and the salt according to the mass ratio of 5.5:1:0.1 to obtain a blend, clarifying and sterilizing the blend by using membrane filtration equipment at the temperature below 30 ℃, and filling to obtain a finished product of the cooking wine.

Example 2

The difference between the embodiment 2 and the embodiment 1 is that the glutinous rice fermented wine and the spices are mixed according to the mass ratio of 100:4, and the finished product of the cooking wine is finally obtained.

Example 3

The difference between the embodiment 3 and the embodiment 1 is that the glutinous rice fermented wine and the spices are mixed according to the mass ratio of 100:3.5, and the finished product of the cooking wine is finally obtained.

Example 4

The difference between the embodiment 4 and the embodiment 1 is that the glutinous rice fermented wine and the spices are mixed according to the mass ratio of 100:5, and the finished product of the cooking wine is finally obtained.

Example 5

The difference between the embodiment 5 and the embodiment 1 is that the finished product of the cooking wine is finally obtained by mixing the spices with the glutinous rice fermented wine and then standing the mixture for 10 days at the temperature of 20-30 ℃.

Example 6

The difference between the embodiment 6 and the embodiment 1 is that the finished product of the cooking wine is finally obtained by mixing the spices with the glutinous rice fermented wine and then standing for 7 days at the temperature of 20-30 ℃.

Example 7

The difference between the embodiment 7 and the embodiment 1 is that the finished product of the cooking wine is finally obtained by mixing the spices with the glutinous rice fermented wine and then standing for 1d at the temperature of 20-30 ℃.

Example 8

The difference between the embodiment 8 and the embodiment 1 is that the finished cooking wine is finally obtained by mixing the spices with the glutinous rice fermented wine and then standing for 0.5d at the temperature of 20-30 ℃.

Example 9

The difference between the embodiment 9 and the embodiment 1 is that the glutinous rice fermented wine is adopted to mix the spices and then is kept stand at the temperature of 20-35 ℃, and finally the finished product of the cooking wine is obtained.

Example 10

The difference between the embodiment 10 and the embodiment 1 is that the second mixture is kept standing for 3d at the temperature of 20-30 ℃, and finally the finished product of the cooking wine is obtained.

Example 11

The difference between the embodiment 11 and the embodiment 1 is that the second mixture is kept standing for 5 days at the temperature of 20-30 ℃, and finally the finished product of the cooking wine is obtained.

Example 12

The difference between the embodiment 12 and the embodiment 1 is that the second mixture is kept stand for 2d at the temperature of 20-30 ℃, and finally the finished product of the cooking wine is obtained.

Example 13

Example 13 differs from example 1 in that the spice extract was filtered through a 100 mesh sieve to obtain a final product of cooking wine.

Example 14

Example 14 differs from example 1 in that the spice extract was filtered through a 40 mesh screen to obtain a final product of cooking wine.

Example 15

Example 15 differs from example 1 in that the spice extract was filtered through a 120 mesh sieve to obtain a final product of cooking wine.

Example 16

Example 16 differs from example 1 in that the stirring speed is 10r/min, and the finished cooking wine is finally obtained.

Example 17

Example 17 differs from example 1 in that the stirring speed is 20r/min, and the finished cooking wine is finally obtained.

Example 18

Example 18 differs from example 1 in that the stirring speed is 5r/min, and the finished cooking wine is finally obtained.

Example 19

Example 19 differs from example 1 in that bentonite is 2.5% of the mass of the first mixture, resulting in a finished cooking wine.

Example 20

Example 20 differs from example 1 in that bentonite is 2.0% of the mass of the first mixture, resulting in a finished cooking wine.

Example 21

Example 21 differs from example 1 in that bentonite is 1.5% of the mass of the first mixture, resulting in a finished cooking wine.

Example 22

Example 22 differs from example 1 in that a glutinous rice fermented wine, a spice extract and salt are mixed and blended at a mass ratio of 5:1:0.03 to obtain a blend, and a finished product of the cooking wine is finally obtained.

Example 23

Example 23 differs from example 1 in that a glutinous rice fermented wine, a spice extract and salt are mixed and blended at a mass ratio of 6:1:0.15 to obtain a blend, and a finished product of the cooking wine is finally obtained.

Example 24

Example 24 differs from example 1 in that a glutinous rice fermented wine, a spice extract and salt are mixed and blended at a mass ratio of 3:1:0.16 to obtain a blend, and a finished product of the cooking wine is finally obtained.

Example 25

Example 25 differs from example 1 in that after the first mixture is mixed and stirred with diatomite, a second mixture is obtained, and finally a finished cooking wine is obtained.

Comparative example 1

The difference between the comparative example 1 and the example 1 is that the spice is extracted by soaking with water, and the finished cooking wine is finally obtained.

Comparative example 2

The difference between the comparative example 2 and the example 1 is that the spice is extracted by edible alcohol, and the finished cooking wine is finally obtained.

The initial turbidity of the finished cooking wine prepared in examples 1 to 25 and comparative examples 1 and 2 was measured by a turbidity meter (shanghai xin ri instruments ltd.), and was left at room temperature, respectively, and the time at which each finished cooking wine precipitated was recorded, and the results are shown in table 1.

TABLE 1

The specific detection method of the turbidity comprises the following steps:

1. preparing and cleaning a reagent bottle, and wiping water marks and fingerprints on the reagent bottle by using a non-hair-falling paper towel or soft cloth with good water absorption (if the reagent bottle is not easy to wipe off, the reagent bottle can be soaked for two hours by using dilute hydrochloric acid, and finally, the reagent bottle is repeatedly rinsed by using distilled water). Note that the top half of the vial body is held while the vial is being taken to avoid fingerprints entering the light path.

2. Preparing zero turbidity water for zero calibration (adopting pure water of qualified brands such as Hengguang, Lebushi or Wahaha with the date of delivery within 2 months, and the turbidity value is about 0.10 NTU).

3. Preparing a turbidity standard solution for calibration in the following table 2 according to the type of the turbidimeter;

TABLE 2

Product type	Preparing a standard solution for calibration
		WGZ-2 type	10NTU、100NTU、400NTU

4. A representative sample was taken with a clean container.

5. Pouring the zero turbidity water into the sample bottle to the cross scale horizontal line, then screwing the bottle cap, and wiping off the water mark and the finger print of the bottle body.

6. And (3) placing the filled zero-turbidity water sample bottle into the sample seat, ensuring that the cross scale vertical lines of the sample bottle are aligned with the white positioning lines on the sample seat, and then covering a shading cover.

Note: for low turbidity measurement and higher precision measurement, the measurement difference between sample bottles should be considered, and the same sample bottle must be used for calibration and sample detection.

Entering a measurement state

After the correction is finished according to the specification, the setting state is exited by pressing a storage/printing key, and the measurement state is entered. And taking out the standard solution, replacing the standard solution with a sample bottle, and obtaining the actual turbidity value of the sample after the displayed value is stable. The range can be switched automatically or manually according to the size of the measured value of the instrument.

From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects:

the method adopts the first fermented wine to dip and extract the spices, so that the first fermented wine and the spices react in advance, ethanol in the first fermented wine is used for extracting the spices, substances which are easy to flocculate and precipitate in the dipping and extracting process react with each other to precipitate in a precipitation form, and solid-liquid separation is carried out after the dipping and extracting are finished, so that precipitates are separated in advance, the initial turbidity of the finally obtained cooking wine is smaller, and after the spice extracting solution obtained by dipping and extracting is mixed with the second fermented wine again, the precipitates are not easy to generate in a short time, the time for generating the precipitates in the cooking wine is prolonged, and the problem that the cooking wine is poor in sensory quality in a short time is further solved.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. The preparation method of cooking wine is characterized by comprising the following steps:

step S1, soaking and extracting the spices by using first fermented wine to obtain a first mixture;

step S2, carrying out solid-liquid separation on the first mixture to obtain spice extracting solution; and

and step S3, mixing and blending the second fermented wine, the spice extracting solution and the salt to obtain the cooking wine.

2. The preparation method according to claim 1, wherein the mass ratio of the first fermented wine to the spice is 100: 3-4.

3. The method according to claim 1 or 2, wherein the step S1 includes mixing the first fermented wine and the spice, and standing the mixture at a first temperature for a first predetermined time to obtain the first mixture, wherein the first temperature is preferably 20 to 30 ℃, the first predetermined time is preferably 1 to 15 days, and more preferably 7 to 10 days.

4. The production method according to claim 1 or 2, wherein the step S2 includes:

step S21, mixing and stirring the first mixture and a flocculating agent to obtain a second mixture;

and step S22, standing the second mixture for a second preset time, and then carrying out solid-liquid separation to obtain the spice extracting solution.

5. The preparation method according to claim 4, wherein the flocculating agent is selected from one or more of bentonite, diatomite, silica and chitosan, and preferably the bentonite is added in an amount of 2-3% of the mass of the first mixture.

6. The method according to claim 4, wherein in the step S21, the second predetermined time is 3-7 d, and the rotation speed of the stirring is preferably 10-20 r/min.

7. The method according to claim 4, wherein the solid-liquid separation is filtration, and preferably the filtration is performed by using a 40-100 mesh screen.

8. The method according to claim 1, wherein in step S3, the mass ratio of the second fermented wine to the spice extract to the salt is 5-6: 1: 0.03-0.15, and preferably the first fermented wine and the second fermented wine are the same fermented wine.

9. The method of manufacturing according to claim 1, further comprising: and clarifying and sterilizing a mixture obtained after mixing and blending to obtain the cooking wine, and preferably, clarifying is membrane filtration.

10. A cooking wine, which is prepared by the preparation method of any one of claims 1 to 9.