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Method for removing turbidity of base liquor

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

Inactive Publication Date: 2019-07-16
刘大兴
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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 base liquor

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 height of the equipment 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 th...

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 height of the equipment 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 th...

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] ethyl palmitate ethyl oleate ethyl linoleate total Removal rate Liquor base wine 1581mg / L 2135mg / L 2197mg / L 5913mg / L -- Example 1 Fraction 5 126mg / L 142mg / L 156mg / L 368mg / L 94.0％ Example 2 Fraction 5 111mg / L 125mg / L 132mg / L 368mg / L 94.5％

[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 ...

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Abstract

The invention relates to the technical field of food, in particular to a method for removing turbidity of base liquor. The method for removing turbidity of the base liquor comprises the steps as follows: firstly, enriching to-be-removed substances causing turbidity of liquor after degree reduction by two-step distillation, and then, removing these substances in a low-temperature filtration manner.By use of the method, the removal rate of the substances causing turbidity of the liquor after degree reduction can reach 95%, main aroma substances in the base liquor are not obviously reduced, andthe sensory quality of the base liquor cannot be damaged. Besides, the base liquor is taken as a raw material of turbidity removal directly, compared with finished liquor, the size is smaller, operation is more convenient, and the cost is saved.

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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IPC IPC(8): C12H6/02
CPCC12H6/02
Inventor 刘大兴
Owner 刘大兴
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