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Method for ultrasonic wave assisted debittering of litchi liquor

A technology of ultrasonic wave and lychee, applied in the field of fruit distilled wine production, can solve the problems of heavy bitterness and astringency of lychee spirits, lack of aroma of liquor, affecting the quality of lychee spirits, etc., and achieve the effects of enhancing debittering effect, low cost and content reduction.

Active Publication Date: 2014-03-26
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Distilling lychee spirits after fermenting whole lychee juice is an important way for deep processing of lychees. However, some phenolic substances, aldehydes, and fusel oil will be entrained in the lychee spirits during the distillation process, resulting in the loss of freshly distilled lychee spirits. Most of the wine has a heavy bitter taste, which seriously affects the quality of lychee spirits
[0005] At present, the debittering method of liquor mainly adopts the method of activated carbon adsorption. Due to the poor selectivity of the adsorption of activated carbon, the original aroma of liquor is easily lost. Chinese patent CN 201310197645.4 discloses a method for debittering liquor of Xiaoqu, using resin column and chitosan to treat Xiaoqu Liquor is debittered; Chinese patent 201310162425.8 discloses a method for debittering lemon juice; Chinese patent 201210429618.0 discloses a method for preparing beer yeast puree by debittering carboxymethyl chitosan
None of the above methods involve the use of ultrasound to assist wine debittering

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Add 300mg / L chitosan and 100mg / L polyvinylpyrrolidone to lychee spirits, stir and oscillate fully to make them mix evenly in the liquor for 20 minutes;

[0022] (2) Ultrasonic treatment with a frequency of 30 kHz and a voltage of 50 V for 10 minutes;

[0023] (3) The treated wine sample was left to stand for 8 hours, and cross-flow filtration was performed with a 0.22um membrane, and the clear liquid was debittered lychee spirits.

[0024] Sensory evaluation was carried out on the lychee spirits before and after debitterness, and three national wine evaluation committees were organized to evaluate the color, aroma and taste of the spirits. The results are as follows:

[0025] .

[0026] The components of lychee spirits before and after debittering were detected, and the results are as follows:

[0027] .

[0028] From the results of sensory evaluation and component detection, it can be seen that the lychee spirits after debittering by the above method become ...

Embodiment 2

[0030] (1) Add 400mg / L chitosan and 150mg / L polyvinylpyrrolidone to lychee spirits, stir and oscillate fully to make them mix evenly in the liquor for 25 minutes;

[0031] (2) Ultrasonic treatment with a frequency of 50 kHz and a voltage of 50 V for 20 minutes;

[0032] (3) The treated wine sample was left to stand for 8 hours, and cross-flow filtration was performed with a 0.22um membrane, and the clear liquid was debittered lychee spirits.

[0033] Sensory evaluation was carried out on the lychee spirits before and after debitterness, and three national wine evaluation committees were organized to evaluate the color, aroma and taste of the spirits. The results are as follows:

[0034] .

[0035] The components of lychee spirits before and after debittering were detected, and the results are as follows: .

[0036] From the results of sensory evaluation and component detection, it can be seen that the lychee spirits after debittering by the above method become clear and ...

Embodiment 3

[0038] (1) Add 500mg / L chitosan and 200mg / L polyvinylpyrrolidone to lychee spirits, stir and oscillate fully to make them mix evenly in the liquor for 30 minutes;

[0039] (2) Ultrasonic treatment with a frequency of 60 kHz and a voltage of 50 V for 30 minutes;

[0040] (3) The treated wine sample was left to stand for 8 hours, and cross-flow filtration was performed with a 0.22um membrane, and the clear liquid was debittered lychee spirits.

[0041] Sensory evaluation was carried out on the lychee spirits before and after debitterness, and three national wine evaluation committees were organized to evaluate the color, aroma and taste of the spirits. The results are as follows:

[0042] .

[0043] The components of lychee spirits before and after debittering were detected, and the results are as follows:

[0044] .

[0045] From the results of sensory evaluation and component detection, it can be seen that the lychee spirits after debittering by the above method become ...

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PUM

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Abstract

The invention discloses a method for the ultrasonic wave assisted debittering of a litchi liquor. The method comprises the following steps: adding chitosan and polyvinylpyrrolidone to the litchi liquor for adsorption, and carrying out ultrasonic treatment at a frequency of 30-60kHz under a voltage of 50V, and preferably comprises the following steps: adding 300-500mg / L chitosan and 100-200mg / L polyvinylpyrrolidone to the litchi liquor for adsorption for 20-30min, carrying out ultrasonic treatment at a frequency of 30-60kHz under a voltage of 50V for 10-30min, allowing the above obtained liquor sample to stand for 8h, and carrying out crossflow filtration by adopting a 0.22mum membrane. The debittering method substantially reduces the content of phenol substances, sulfides, fusel oils and aldehyde substances in the litchi liquor, maintains the content of ester substances comprising ethyl acetate and the like unchanged basically, allows the obtained debittered litchi liquor to be mellow, tasty, refreshing, soft and sweet, and substantially improves the quality of the liquor, has a simple technology and a low cost.

Description

technical field [0001] The invention relates to a method for debittering wine, in particular to a method for debittering lychee spirits assisted by ultrasonic waves, and belongs to the technical field of fruit distilled wine production. Background technique [0002] Litchi (Litchi Chinensis Sonn) is a characteristic agricultural product in Fujian, Guangdong, Guangxi, Hainan, Taiwan and other provinces and regions. It has a long history of cultivation and is rich in essential amino acids, vitamins and trace elements. . At present, the total area of ​​litchi in my country is about 600,000 hectares, and the output is 1.3 million tons, accounting for 84.5% of the total area of ​​litchi and 70.5% of the total output of litchi in the world. Litchi trees grow slowly and bear fruit only when they are 10 years old. Fruits that are more than 15 years old are suitable for fresh food and wine making. Due to the increase in planting area, the promotion of fine varieties and the improvem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/056C12H1/06
Inventor 张斌薛子光吴军王春宁李慧
Owner HUIZHOU UNIV
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