Purifying medium for improving flavor of rice-flavor liquor and purifying method thereof

A rice-flavored, medium technology, applied in the field of wine making, can solve problems such as long-term storage, and achieve the effect of reducing oily smell, strong pertinence, and reducing hotness

Inactive Publication Date: 2019-01-18
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that new rice-flavored liquor needs to be stored for a long time to remove evil odors and promote the harmony of the wine body, and to provide a purification medium and purification method for improving the flavor of rice-flavored liquor

Method used

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  • Purifying medium for improving flavor of rice-flavor liquor and purifying method thereof
  • Purifying medium for improving flavor of rice-flavor liquor and purifying method thereof
  • Purifying medium for improving flavor of rice-flavor liquor and purifying method thereof

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Embodiment 1

[0031] A purification medium for improving the flavor of rice-flavored liquor according to this embodiment, the purification medium is composed of purification medium A: peanut shell nanocellulose; purification medium B: activated carbon; purification medium C: weakly basic anion exchange resin , wherein: the mass ratio of the peanut shell nanocellulose to activated carbon and weakly basic anion exchange resin is 2:4:4, wherein:

[0032] The purification medium A: prepared according to the reference (Liu Xiao, Dong Haizhou, Hou Hanxue. Preparation and Characterization of Peanut Shell Nanocellulose [J] Modern Food Science and Technology, 2015, 31(3): 172-176), peanut shell Nanocellulose has a rod-like structure with a length of 150nm and a diameter of 15nm;

[0033] Purification medium B: 201 spherical activated carbon with a particle size of 1.0cm and 203 spherical activated carbon are mixed at a mass ratio of 4:6;

[0034] Purification medium C: D314 weakly basic anion excha...

Embodiment 2

[0050] A purification medium for improving the flavor of rice-flavored liquor according to this embodiment, the purification medium is composed of purification medium A: peanut shell nanocellulose; purification medium B: activated carbon; purification medium C: weakly basic anion exchange resin , wherein: the mass ratio of the peanut shell nanocellulose to activated carbon and weakly basic anion exchange resin is 2:4:4, wherein:

[0051] The purification medium A: prepared according to the reference (Liu Xiao, Dong Haizhou, Hou Hanxue. Preparation and Characterization of Peanut Shell Nanocellulose [J] Modern Food Science and Technology, 2015, 31(3): 172-176), peanut shell Nanocellulose has a rod-like structure with a length of 180nm and a diameter of 20nm;

[0052] Purification medium B: 201 spherical activated carbon with a particle size of 1.3cm and 203 spherical activated carbon are mixed at a mass ratio of 4:6;

[0053] Purification medium C: D314 weakly basic anion excha...

Embodiment 3

[0069] A purification medium for improving the flavor of rice-flavored liquor according to this embodiment, the purification medium is composed of purification medium A: peanut shell nanocellulose; purification medium B: activated carbon; purification medium C: weakly basic anion exchange resin , wherein: the mass ratio of the peanut shell nanocellulose to activated carbon and weakly basic anion exchange resin is 2:4:4, wherein:

[0070] The purification medium A: prepared according to the reference (Liu Xiao, Dong Haizhou, Hou Hanxue. Preparation and Characterization of Peanut Shell Nanocellulose [J] Modern Food Science and Technology, 2015, 31(3): 172-176), peanut shell Nanocellulose has a rod-like structure with a length of 210nm and a diameter of 25nm;

[0071] Purification medium B: 201 spherical activated carbon with a particle size of 1.5cm and 203 spherical activated carbon are mixed at a mass ratio of 4:6;

[0072] Purification medium C: D314 weakly basic anion excha...

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Abstract

The invention relates to a purifying medium for improving flavor of rice-flavor liquor and a purifying method thereof, and belongs to the technical field of liquor brewing. The purification medium forimproving the flavor of rice-flavor liquor is composed of peanut shell nanocellulose, activated carbon and weak alkaline anion exchange resin, wherein the mass ratio of the peanut shell nanocelluloseto the activated carbon and the weak alkaline anion exchange resin is 2: 4: 4. The purifying medium of the invention is sequentially installed at the position of the steam passing cylinder near the distillation kettle, At that middle part of the steam drum and the part of the condense outlet pipe, the liquor quality can be purified efficiently, and the prepare liquor is close to the physical andchemical indexes of the original liquor prepared by the traditional vacuum distillation method, so the purification treatment method of the invention can completely replace the traditional vacuum distillation method and greatly save the production cost. In addition, the proportion of ethyl acetate and ethyl lactate in the research prepared by the purification method of the invention is more coordinated, and the drinking taste is more comfortable. The content of harmful ingredients in the original wine was also significantly reduced.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a purification medium for improving the flavor of rice-flavored liquor and a purification method thereof. Background technique [0002] Rice-flavored liquor is obtained by steaming and cooling rice raw materials, using koji as a saccharification starter, adding water to ferment after semi-solid saccharification, and distilling the mash in a still-type distillation tank with direct steam heating. The distillation temperature is generally 98°C On the left and right, the new rice-flavored liquor is relatively strong, with a mixed taste, and the proportion of aroma components (esters) is not harmonious, and it needs to be stored for a long time to become mellow. [0003] The aging of liquor mainly has two forms, namely natural aging and artificial aging. Liquor is naturally aged and stored for a long time, and it is matched with a large number of workshops, wine storage containers a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/052C12H1/044C12H1/04C12H6/02
CPCC12H1/0408C12H1/0416C12H1/0432
Inventor 朱正军曹敬华陈茂彬方尚玲张玉
Owner HUBEI UNIV OF TECH
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