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Method for clarifying yellow rice wine

A technology for rice wine and clear liquid, applied in the field of rice wine clarification, can solve the problems of large electric power, need investment, consumption, etc., and achieve the effect of improving capital utilization rate, saving investment and reducing capital occupation.

Inactive Publication Date: 2011-10-12
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main disadvantages of this method are: 1. investment in equipment such as refrigeration and ultrafiltration is required; 2. a large amount of electric energy is consumed; 3. the problem of sedimentation and turbidity of rice wine cannot be fundamentally solved, and the shelf life of rice wine produced by this processing method is generally only 2 years , and there are still quality problems such as precipitation, turbidity and loss of light

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1 is carried out according to the following steps:

[0018] (1) Get 1 ton of 2-year-old rice wine, 0.1Kg chitosan (80% degree of deacetylation, degree of polymerization 5, molecular weight 1000), 0.5Kg attapulgite (100 orders of particle size, 0.01Kg / L bulk density, 1g / 100g The pH of the suspension=4) and 1Kg of food grade diatomaceous earth.

[0019] (2) Dissolve 0.1kg chitosan with 1Kg, 100°C boiling water to obtain chitosan solution, soak attapulgite in 5Kg, 100°C boiling water for 12 hours, then stir evenly to obtain attapulgite suspension, diatomaceous earth with 10Kg, 100 Soak in boiling water at ℃ for 24 hours, and stir evenly to obtain diatomite suspension.

[0020] (3) Add the chitosan solution obtained in step (2) to rice wine, stir continuously for 10 minutes, then add the attapulgite suspension soaked in step (2) and stir for 20 minutes, and finally add step (2) to soak A good diatomaceous earth suspension was stirred for another 20 minutes.

...

Embodiment 2

[0023] Embodiment 2 carries out according to the following steps:

[0024] (1) get 10 tons of yellow rice wine half a year old, 5Kg chitosan (deacetylation degree 100%, polymerization degree 50, molecular weight 10000), 25Kg attapulgite (particle size 250 orders, bulk density 0.80Kg / L, its 1g / 100g suspension pH=6) and 50Kg food grade diatomaceous earth.

[0025] (2) Dissolve 5kg chitosan in 10Kg boiling water at 100°C to obtain chitosan solution, soak attapulgite in 500Kg boiling water at 100°C for 36 hours, then stir evenly to obtain attapulgite suspension, use 750Kg diatomite at 100°C Soak in boiling water for 36 hours, and stir evenly to obtain diatomite suspension.

[0026] (3) Add the chitosan solution obtained in step (2) to rice wine, stir continuously for 15 minutes, then add the attapulgite suspension soaked in step (2) and stir for 40 minutes, and finally add step (2) to soak A good diatomaceous earth suspension was stirred for another 40 minutes.

[0027] (4) Let...

Embodiment 3

[0028] Embodiment 3 carries out according to the following steps:

[0029] (1) 1 ton of 2-year-old rice wine, 0.05Kg chitosan (deacetylation degree 90%, polymerization degree 25, molecular weight 5000), 0.5Kg attapulgite (particle size 200 mesh, bulk density 0.5Kg / L, its 1g / 100g suspension The pH of liquid=5) and 0.75Kg food grade diatomite.

[0030] (2) With 1Kg, 0.05kg of chitosan is dissolved in boiling water at 100°C to obtain a chitosan solution, and 7.5Kg of attapulgite is soaked in boiling water at 100°C for 25 hours, then stirred to obtain attapulgite suspension, and 9Kg of diatomaceous earth is used. Soak in boiling water at 100°C for 30 hours, and stir evenly to obtain diatomite suspension.

[0031] (3) Add the chitosan solution obtained in step (2) to rice wine, stir continuously for 12 minutes, then add the attapulgite suspension soaked in step (2) and stir for 30 minutes, and finally add step (2) to soak A good diatomaceous earth suspension was stirred for anoth...

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Abstract

The invention discloses a method for clarifying yellow rice wine, and the method comprises the following steps: adding 0.005-0.05g of dry achitosan into 100g of yellow rice wine to be treated into chitosan, and evenly stirring; then adding attapulgite the weight of which is 5-10 times dry weight of the chitosan, and evenly stirring; then adding diatomaceous earth the weight of which 10-15 times dry weight of the chitosan, and evenly stirring; filtering to obtain a clear liquid and immediately filling; and if filling is not carried out immediately, first obtaining the clear liquid at the upperlayer through natural deposition, and then filling. By utilizing the method, the nutrient value of the yellow rice wine is not influence, the clarifying effect is good, and low-temperature treatment is not required.

Description

technical field [0001] The invention relates to a clarification method for rice wine, in particular to a technique for obtaining clarified rice wine with a clarifier. Background technique [0002] Yellow rice wine is a unique traditional brewed wine in my country. It has multiple functions such as food, medicine, seasoning, and health care. With the improvement of people's health and health care awareness, the consumption has increased year by year in recent years. [0003] However, since rice wine contains a large amount of unstable components such as active peptides, proteins, and polyphenols, problems such as precipitation, turbidity, and loss of light (bottle wine precipitation) are very prone to occur during the aging, storage, or shelf life of rice wine, which greatly Affected its commodity value and nutritional and health value. [0004] However, the problem of rice wine precipitation and turbidity has not been resolved for a long time. People try to solve it by usi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/048C12H1/056
Inventor 黄雪松
Owner JINAN UNIVERSITY
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