Preliminary Study on Ultrasonic Ageing Zhenjiang Vinegar Mechanism Based on Maillard Simulation System

Xiaoke Ma,Lijing Yin,Min Chen,Tingting Li,Haile Ma,Yuanqing He,Jie Zhou,Quancai Sun

doi:10.1155/2020/1087863

Abstract

In this study, ultrasonic technology was used to treat Zhenjiang vinegar, and the effects on the physicochemical characteristics of Zhenjiang vinegar were investigated. The influences of ultrasound time and power on the number of induced hydroxyl radicals and superoxide radicals were also investigated. Besides, the novel simulation system of the Maillard reaction was built to research the effects of different ultrasonic times and power treatment on Zhenjiang vinegar. The results show that, under the conditions of ultrasonic treatment, the changes of Zhenjiang vinegar physiochemical index, such as color, reducing sugar, and amino acid, are consistent with those of natural ageing. In addition, ultrasound can produce a cavitation effect and cracking water molecules to produce hydroxyl radicals and superoxide radicals, so as to achieve the ageing effect of vinegar.

Highlights

Fermented vinegar has widely been used in China and other Asian countries as a food condiment for hundreds of years [1, 2]
In view of the wide variety of substance in vinegar, Maillard reactions develop complex intermediates and final reaction products, in order to clarify each substance in the ultrasound induced by the specific changes and the mechanisms is very difficult or even almost impossible. erefore, the complex vinegar system was replaced for the simulation system [21, 24, 25], to study the mechanism of ultrasound to accelerate the ageing process. us, the aim of this study was to investigate the relevant physicochemical indicators and the ageing mechanism based on the Zhenjiang vinegar simulation system
The reducing sugar in vinegar declining with the extension of ageing time, combined with the later experimental verification Maillard reaction products, increased after ultrasonic treatment, which is consistent with the results of the color change of vinegar treatment

Summary

Introduction

Fermented vinegar has widely been used in China and other Asian countries as a food condiment for hundreds of years [1, 2]. Zhenjiang Vinegar, which is one of the most famous traditional fermented vinegar types in China, is world-famous for its special elegant and complex aroma [3]. It is widely accepted like wine because of the harsh taste, pungent smell, and some possible harmful side-effects; fresh vinegar needs a specific process known as ageing in which a specific time period was used to produce high-quality vinegar [4]. Present studies showed that there are diverse physical methods displaying considerable potential for accelerating the ageing process, including ultrasonic wave, electric fields, ultra-high pressure, and gamma irradiation [5,6,7,8,9,10]. Better apprehension of each divisor that impacts the quality of vinegar ageing process combined the economic and operational reasons; ultrasonic is a potential physical method to accelerate the vinegar ageing process [13]

Objectives

Methods

Results

Conclusion