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Method for removing turbidity of liquor base

A technology of base wine and liquor, applied in the preparation of alcoholic beverages, etc., can solve the problems of temperature limitation, volume increase, loss of trace components, etc., and achieve the effects of cost saving, small volume and convenient operation

Active Publication Date: 2016-03-23
COFCO NUTRITION & HEALTH RES INST +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, low-temperature (below -16°C) filtration is mostly used to reduce the turbidity of liquor, but this method is limited by the temperature, and the removal rate is only about 80%.
In addition, the more common method at present is the method of using activated carbon or other media for adsorption. This method has a low removal rate and will lose various trace components produced during the fermentation process.
Moreover, most of the current methods use finished wine as a raw material to remove the substances that cause the liquor to become turbid after the alcohol is reduced. However, most of the finished wines are prepared, the volume increases and the concentration of the target substance is low, which increases the difficulty of removing turbidity.
[0005] It can be seen that the current problem of reducing the turbidity of liquor has not been well resolved, and the method of removing turbidity in liquor still needs further research

Method used

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  • Method for removing turbidity of liquor base

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The experimental materials are: freshly steamed Luzhou-flavor liquor base liquor, which comes from Luzhou Laojiao.

[0041] The experimental instrument is a distillation tower, and the parameters are:

[0042] Maximum operating temperature: 200°C;

[0043] Processing capacity: 500ml / h raw material;

[0044] Tower diameter: 32mm; packing height: 2.5m (the total equipment height is about 4.1m); divided into 3 sections, one section is 0.9m, the second section is 0.8m, and each section has 2 side ports;

[0045] Packing: 2.5×2.5mm (316L stainless steel θ mesh ring);

[0046] Kettle volume: 3000ml, heating power: 1000w;

[0047] Insulation sleeve diameter: 80 ~ 100mm;

[0048] Heating power of heat preservation section (three sections): 500w each;

[0049] Backflow controller: adjustable from 0 to 99 seconds;

[0050] With computer interface and software, it can collect and display the temperature of kettle heating, tower top and tower kettle, and can control the given...

Embodiment 2

[0056] The experimental materials are: freshly steamed Luzhou-flavor liquor base liquor, which comes from Luzhou Laojiao.

[0057] The experimental instrument is a distillation tower, and the parameters are:

[0058] Maximum operating temperature: 200°C;

[0059] Processing capacity: 500ml / h raw material;

[0060] Tower diameter: 32mm; packing height: 2.5m (the total equipment height is about 4.1m); divided into 3 sections, one section is 0.9m, the second section is 0.8m, and each section has 2 side ports;

[0061] Packing: 2.5×2.5mm (316L stainless steel θ mesh ring);

[0062] Kettle volume: 3000ml, heating power: 1000w;

[0063] Insulation sleeve diameter: 80 ~ 100mm;

[0064] Heating power of heat preservation section (three sections): 500w each;

[0065] Backflow controller: adjustable from 0 to 99 seconds;

[0066] With computer interface and software, it can collect and display the temperature of kettle heating, tower top and tower kettle, and can control the given...

Embodiment 3

[0072] Adopt gas chromatography internal standard method to detect the content of higher fatty acid ethyl ester (ethyl palmitate, ethyl oleate, ethyl linoleate) in liquor base liquor and embodiment 1~2 gained fraction 1~5, the result As in Table 1:

[0073] Table 1 Content of higher fatty acid ethyl ester

[0074]

[0075] Except for fraction five, fraction one and fraction three were not detected to contain higher fatty acid ethyl esters, indicating that the method provided by the present invention can effectively remove higher fatty acid ethyl esters, and the removal rate can reach 94.5%. Higher fatty acid ethyl esters are the main substances that cause the liquor base wine to become turbid after the alcohol is reduced. The present invention uses the content of these substances to measure the effect of removing turbidity. The results show that the method provided by the invention has a good effect of removing turbidity and can improve the quality of the finished wi...

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Abstract

The invention relates to the technical field of food, in particular to a method for removing turbidity of liquor base. The method for removing the turbidity of the liquor base comprises steps as follows: firstly, to-be-removed substances resulting in turbidity after liquor alcohol reduction are enriched through two-step distillation, and then the substances are removed through low-temperature filtering. According to the method, the removal rate of the substances resulting in the turbidity after liquor alcohol reduction can be up to 95%, main aroma matters in the base are not reduced obviously, and the sensory attributes of the base are not damaged. Besides, the base is directly taken as a raw material for removing the turbidity, compared with a finished liquor product as a target, the size is smaller, the operation is more convenient, and the cost is reduced.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for removing turbidity from liquor-based liquor. Background technique [0002] In recent years, due to the country's promotion of the development of low-alcohol liquor, as well as the media's publicity and changes in consumer consumption habits, medium and low-alcohol liquor has been greatly developed, while the production and sales of high-alcohol liquor have shrunk. According to the survey, the current low-alcohol liquor with an alcohol content below 40° has accounted for 36% of the total liquor production, the moderate liquor with an alcohol content of 40°-50° has accounted for 50%, and the high-alcohol liquor with an alcohol content above 50° Alcohol accounts for only 14%. [0003] For the quality of liquor, not only the taste and style corresponding to its fragrance type are required, but also the clarity and transparency of the liquor body is required. However, as t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/07C12H1/08
CPCC12H1/063C12H1/08
Inventor 刘劲松刘辉何志远郭福阳宫殿良张圣龙李东军从志会王泽兴金明亮张俊奇邹继明张强宫立辉孙海龙熊强唐堂
Owner COFCO NUTRITION & HEALTH RES INST
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