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Method for rapid ageing of fruit type baijiu

A liquor and fruit technology, which is applied to the field of fast-ripening fruit-type liquor, can solve the problems of insufficient effect and low curing efficiency, and achieve the effects of shortening the curing time, soft taste and lowering production cost.

Inactive Publication Date: 2018-08-31
镇江虎瑞生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In recent years, scholars at home and abroad have adopted many physical or chemical methods to quickly mature the newly distilled liquor, such as cold and heat treatment, ultra-high pressure aging method, ultrasonic aging method, electromagnetic field aging method, infrared aging method , microwave aging method, X-ray aging method, laser aging method, etc., but a single curing method often does not achieve good results, and the curing efficiency is also low

Method used

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  • Method for rapid ageing of fruit type baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A method for rapidly ripening fruit-type liquor is characterized in that it comprises the following steps:

[0039] (1) The fruit-type liquor obtained by distillation after fermentation of the whole fruit juice is treated with an ultrasonic wave with a frequency of 35 kHz for 10 minutes, and the temperature range of the liquor is controlled at 38° C.;

[0040] (2) Discontinuous microwave treatment of aged liquor:

[0041] a. The first heating and aging: output power 120kw, control the temperature of liquor to rise to 32 ℃, keep for 60s;

[0042] b. The first interval: control the temperature of the liquor to drop to 27°C and keep it for 30s;

[0043] c. The second heating and aging: the output power is 180kw, control the temperature of the liquor to rise to 48°C, and keep it for 60s;

[0044] d. The second interval: control the temperature of the liquor to drop to 32°C and keep it for 30s;

[0045] e. The third heating and aging: the output power is 220kw, control th...

Embodiment 2

[0058] A method for rapidly ripening fruit-type liquor is characterized in that it comprises the following steps:

[0059] (1) The fruit-type liquor obtained by distillation after fermentation of the whole fruit juice is treated with an ultrasonic wave with a frequency of 38 kHz for 5 minutes, and the temperature range of the liquor is controlled at 32° C.;

[0060] (2) Discontinuous microwave treatment of aged liquor:

[0061] a. The first heating and aging: the output power is 100kw, control the temperature of the liquor to rise to 30°C, and keep it for 60s;

[0062] b. The first interval: control the temperature of the liquor to drop to 25°C and keep it for 30s;

[0063] c. The second heating and aging: the output power is 150kw, control the temperature of the liquor to rise to 45°C, and keep it for 60s;

[0064] d. The second interval: control the temperature of the liquor to drop to 30°C and keep it for 30s;

[0065]e. The third heating and aging: the output power is 2...

Embodiment 3

[0076] A method for rapidly ripening fruit-type liquor is characterized in that it comprises the following steps:

[0077] (1) The fruit-type liquor obtained by distillation after fermentation of the whole fruit juice is treated with an ultrasonic wave with a frequency of 32 kHz for 8 minutes, and the temperature range of the liquor is controlled at 35° C.;

[0078] (2) Discontinuous microwave treatment of aged liquor:

[0079] a. The first heating and aging: output power 150kw, control the temperature of liquor to rise to 35°C, and keep it for 60s;

[0080] b. The first interval: control the temperature of the liquor to drop to 29°C and keep it for 30s;

[0081] c. The second heating and aging: the output power is 200kw, control the temperature of the liquor to rise to 50°C, and keep it for 60s;

[0082] d. The second interval: control the temperature of the liquor to drop to 355°C and keep it for 30s;

[0083] e. The third heating and aging: the output power is 250kw, con...

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Abstract

The invention discloses a method for rapid ageing of fruit type baijiu. The method includes the following steps of firstly, conducting ultrasonic treatment; secondly, conducting intermittent temperature-control microwave treatment for ageing of baijiu; thirdly, conducting ultrafiltration on the baijiu processed in the second step through an ultrafiltration film to obtain ultrafiltration liquor; fourthly, conducting microwave sterilizing after the liquor is cooled to 20 DEG C; fifthly, conducting pulse electric field treatment for 2-5 min to obtain liquor; sixthly, conducting electric field treatment, and raising the temperature to the normal temperature to obtain the fruit type baijiu soft in taste. The ageing of the fruit type baijiu is conducted by means of the mode of innovatively integrating and combining ultrasonic treatment, intermittent temperature-control microwave treatment and electric field treatment, the ageing time is greatly shortened, production cost is reduced, conditions are milder compared with the ageing treatment at high temperature, the extraction of special fruit aroma substances is promoted, the taste is soft and mellow, the content of fatty aroma substancesis improved, the content of higher alcohols in distilled ethyl alcohol is reduced, and the quality of the brewed liquor is improved.

Description

technical field [0001] The invention relates to a processing method of fruit-type liquor, in particular to a method for rapidly ripening fruit-type liquor. Background technique [0002] Distilled liquor is a variety of alcoholic beverages with ethanol concentration higher than that of the original fermentation product. Most of them are high-alcohol spirits. The production process is firstly brewed, then distilled and cooled, and finally a high-alcohol solution drink is obtained. [0003] Fruit wine is a wine that uses the sugar of the fruit itself to be fermented into alcohol by yeast, and contains the flavor and alcohol of the fruit. Also called fruit wine, more and more fruit wines have appeared in recent years. Nutritionists point out that compared with white wine and beer, fruit wine has higher nutritional value and better health benefits. Therefore, brewing fruit distilled wine with fruit fermentation is an emerging direction in recent years. [0004] The newly disti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/16C12H1/18C12H1/07
CPCC12H1/063C12H1/16C12H1/18
Inventor 王俗新王月阳
Owner 镇江虎瑞生物科技有限公司
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