Decoloration and impurity removal process of new Maotai-flavor liquor

A sauce-flavor liquor, decolorization and impurity removal technology, applied in the field of liquor post-treatment, can solve problems such as loss of liquor aroma

Pending Publication Date: 2022-07-01
山东工大食品科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the disadvantage of using activated carbon to treat new wine for a long time is that activated carbon will also absorb the wine aroma components produced during the aging process, resulting in the loss of wine aroma

Method used

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  • Decoloration and impurity removal process of new Maotai-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0032] 1. The preparation method of modified adsorbent, comprising the following steps:

[0033] (i) Cut the white flesh of fresh grapefruit peel with a fruit knife, then cut into blocks, immerse the block white flesh of grapefruit peel in a calcium chloride solution with a mass fraction of 20%, and ultrasonically treat it at a power of 150W For 55 minutes, the white pulp of the grapefruit peel was fully absorbed by calcium ions and the aqueous solution and swelled to obtain the pretreated white pulp of the grapefruit peel.

[0034] (ii) drying the pretreated grapefruit peel pulp in an oven at 70° C. for 2 hours to obtain dry pretreated grapefruit peel pulp, and then placing the grapefruit peel white pulp in a quartz tube, and extracting it from the quartz Carbon dioxide and superheated steam at 120°C are passed through one end of the pipe, so that it can pass through the grapefruit peel and white flesh, so that the pretreated grapefruit peel white flesh can be steamed and cur...

no. 2 example

[0038]1. The preparation method of modified adsorbent, comprising the following steps:

[0039] (i) Cut the white flesh of the fresh grapefruit peel with a fruit knife, then cut it into blocks, immerse the block white flesh of the grapefruit peel into a calcium acetate solution with a mass fraction of 25%, and ultrasonically treat it at a power of 150W for 40min , so that the white flesh of grapefruit peel fully absorbs calcium ions and aqueous solutions and swells, and the white flesh of grapefruit peel is obtained.

[0040] (ii) drying the pretreated grapefruit peel pulp in an oven at 85°C for 2 hours to obtain dry pretreated grapefruit peel pulp, then placing the grapefruit peel white pulp in a quartz tube, and removing the One end of the pipe is fed with carbon dioxide and superheated steam at 110°C, so that it can pass through the pomelo peel and white flesh therein, so that the pretreated grapefruit peel and white flesh can be subjected to steam curing treatment with car...

no. 3 example

[0044] 1. The preparation method of modified adsorbent, comprising the following steps:

[0045] (i) Cut the white flesh of fresh grapefruit peel with a fruit knife, then cut into pieces, immerse the block white flesh of grapefruit peel into a calcium acetate solution with a mass fraction of 30%, and ultrasonically treat it at a power of 150W for 65min , so that the white flesh of grapefruit peel fully absorbs calcium ions and aqueous solutions and swells, and the white flesh of grapefruit peel is obtained.

[0046] (ii) drying the pretreated grapefruit peel pulp in an oven at 60° C. for 2.5 hours to obtain dry pretreated grapefruit peel pulp, then placing the grapefruit peel white pulp in a quartz tube, and extracting it from the quartz Carbon dioxide and superheated steam at 130°C are passed through one end of the tube, so that it can pass through the grapefruit peel and white flesh therein, so that the pretreated grapefruit peel white flesh can be steamed and cured by carbo...

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Abstract

The invention discloses a decoloration and impurity removal process of new Maotai-flavor liquor, which comprises the following steps: adding a modified adsorbent into the new Maotai-flavor liquor, standing, carrying out solid-liquid separation, and collecting a liquid phase to obtain treated new liquor. The preparation method of the modified adsorbent comprises the following steps: (i) soaking white flesh of fresh pomelo peel in a solution containing calcium ions, so that the white flesh of the pomelo peel fully absorbs the calcium ions and the aqueous solution to expand, and obtaining pretreated white flesh of the pomelo peel; and (ii) drying the pretreated pomelo peel white flesh, placing the dried pomelo peel white flesh in a closed container, and then introducing flowing carbon dioxide and superheated steam to steam the pretreated pomelo peel white flesh to obtain the adsorbent precursor. And (iii) carrying out carbonization treatment on the adsorbent precursor, washing a carbonized product to be neutral by using ethanol and water in sequence after the carbonization treatment is completed, and crushing to obtain the modified adsorbent. By means of the modified adsorbent, the new Maotai-flavor liquor can be subjected to efficient decoloration and impurity removal treatment on the premise that the fragrance of the liquor is not affected.

Description

technical field [0001] The invention relates to the technical field of liquor post-treatment, in particular to a decolorization and impurity removal process for new Maotai-flavor liquor. Background technique [0002] The disclosure of information in this Background section is for enhancement of understanding of the general background of the invention and should not necessarily be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person of ordinary skill in the art. [0003] Maotai liquor has the characteristics of prominent sauce aroma, elegant and meticulous, full-bodied, long aftertaste, clear and transparent, and Maotai liquor is the outstanding representative. The national standard for Maotai-flavor liquor clearly stipulates that Maotai-flavor liquor should be made from sorghum, wheat, water, etc., and be fermented by traditional solid-state method. However, the sauce-flavored new wine obtained after ferme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/044B01J20/20B01J20/30
CPCC12H1/0408B01J20/20B01J20/043B01J2220/4825B01J2220/4806
Inventor 周东群李晓杰房海燕管延鹏李鑫刘庆军于春风
Owner 山东工大食品科技有限公司
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