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Aged aging method based on liquor aging agent

A technology for accelerating aging and liquor, applied in the preparation of alcoholic beverages, etc., can solve problems such as accelerating liquor aging, and achieve the effects of wine body coordination, less investment, and good application and promotion value.

Inactive Publication Date: 2018-08-07
庞全岭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Attapulgite is a natural additive that can be used in food processing. It is safe. Attapulgite is used as a carrier to load a certain amount of iron to prepare a safe and non-toxic nanofibrous liquor aging agent, which is used for aging liquor Aging, optimizing the amount ratio of flavor substances in liquor, and accelerating the aging process of liquor have not been reported yet

Method used

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  • Aged aging method based on liquor aging agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Add 10 g of anhydrous FeCl 3 Add to 30 ml, 2 mol / L HCl solution, stir to dissolve, then add 8 g of urea, and stir to obtain a clear liquid; add 30 g of attapulgite to 30 ml, 2 mol / L HCl solution, and stir for 4 h; FeCl 3 -Mix the urea solution with acid-treated attapulgite, stir for 2 hours, adjust the pH to 3.5 with 8% ammonia water by mass concentration; stir and crystallize for 18 hours, filter by suction, wash with water until chlorine-free, dry at 120°C, and calcinate at 450°C After 6 h, the red fibrous attapulgite-based liquor aging aid was obtained.

Embodiment 2

[0019] Example 2: Add 10 g of anhydrous FeCl 3 Add to 40 ml, 3 mol / L HCl solution, stir to dissolve, then add 10 g of urea, and stir to obtain a clear solution; add 50 g of attapulgite to 40 ml, 3 mol / L HCl solution, and stir for 5 h; FeCl 3 -Mix the urea solution with acid-treated attapulgite and stir for 3 hours; adjust the pH to 4 with 10% ammonia water by mass concentration; stir and crystallize for 48 hours, filter by suction, wash with water until chlorine-free, dry at 125°C, and calcined at 500°C After 5 h, the red fibrous attapulgite-based liquor aging aid was obtained.

Embodiment 3

[0020] Example 3: Add 10 g of anhydrous FeCl 3 Add to 50 ml, 4 mol / L HCl solution, stir to dissolve, then add 12g of urea, and stir to obtain a clear solution; add 60 g of attapulgite to 50 ml, 4 mol / L HCl solution, and stir for 6 h; add FeCl 3 -Mix the urea solution and acid-treated attapulgite, stir for 4 hours; adjust the pH to 5.0 with mass concentration of 12% ammonia water; stir and crystallize for 72 hours, filter by suction, wash with water until there is no chloride ion, dry at 130°C, calcined at 550°C After 4 h, the aging aid for red fibrous attapulgite-based liquor was obtained.

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Abstract

The invention discloses an aging accelerating method on the basis of baijiu aging accelerating agents. The aging accelerating method includes arranging the aging accelerating agents and baijiu liquid in an aging tank with a jacket according to certain mass and volume ratios, filling the jacket with hot water to guarantee the aging temperatures and intermittently carrying out stirring, gas filling and aging on the baijiu liquid for a certain period of time; mixing fibrous iron-loaded attapulgite-based aging accelerating auxiliaries and attapulgite with one another to obtain mixtures, and granulating and calcining the mixtures to obtain granules with the sizes of 10-20 meshes. The granules are used as the baijiu aging accelerating agents applied to industrial production. The aging accelerating method has the advantages that the baijiu aging accelerating agents are safe, are free of toxic and side effects and can be reused; aging accelerating processes are simple, and conditions are easy to control; the level of strong-flavor baijiu treated by the aid of the aging accelerating method for 20 d is equivalent to the level of baijiu which is stored under usual production conditions for approximately 1 year, and chromatography framework ingredients of the strong-flavor baijiu are obviously different from chromatography framework ingredients of untreated comparison baijiu; as shown by sensory evaluation of baijiu tasters, obvious age flavor effects can be realized by the treated baijiu, a baijiu body of the baijiu is harmonious, and the baijiu is soft, sweet and mellow and has clean and cool aftertaste.

Description

Technical field [0001] The invention belongs to the technical field of liquor aging, and specifically relates to a method for accelerating the aging of liquor based on a liquor aging agent. Background technique [0002] The new wine that is fermented and distilled has a pungent and irritating sensation. It must be stored for a period of time before the taste of the wine becomes mellow and soft, and the aroma and flavor are improved. This is called mature. At present, the mature period of liquor production generally takes one to three years, or longer, which greatly affects liquor production costs and corporate economic benefits. Therefore, for many years, people have been searching for artificial aging methods that can promote the aging of wine to shorten the storage time, and have researched and invented many artificial aging techniques, such as: invention patent "CN202558850U, a microwave high frequency oscillation white wine aging device ", "CN101168714B A physical field wine...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 陈晓明李松林蒋长兴陈静金叶玲
Owner 庞全岭
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