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Method of manufacturing concentration type powder wine

A manufacturing method and technology of powdered wine, applied in the field of manufacturing process of wine products, can solve problems such as mellow feeling and inferior flavor

Inactive Publication Date: 2007-08-08
杨安顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the mellowness and fragrance of the existing wine-made powder wine after adding water-soluble polysaccharides, it is much inferior to the original wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0007] Example 1 Put 10 kg of red wine (alcohol content 9%, solid content 2.5) into a stainless steel container with a capacity of 2 liters, and freeze it in a freezer at -23°C for 48 hours. After taking out, isolate the ice crystals with a mini-centrifuge to obtain 4.4 kilograms of concentrated wine (20.3% alcohol content, 5.6% solids), and isolate 5.6 kilograms of ice crystals (ice crystal rate=5.6 kilograms / 10 kilograms×100=56%). Add 4.4 kg of red wine concentrate to 4.6 kg of enzymatic dextrin (DE=14) and 1 kg of 95% alcohol, mix and dissolve, and then spray dry with a disc spray dryer at 75°C to obtain red wine 6.4 kg of powder (25.5% alcohol, 3.8% solids, 3% water).

example 2

[0008] Example 2 Sake (alcohol 15%, solid content 6%) 15 kilograms, be placed in the stainless steel container of 20 liters, when putting three days in the freezer of -45 ℃, be cooled to ~ 38 ℃, in the shape of slightly hard ice cream, Then remove the ice cubes with a centrifuge to obtain 6.8 kg of concentrated liquid (33% alcohol content, 13% solid matter), which is equal to 2.2 times the concentration of the original wine, 8.2 kg of ice cubes are separated, and the freezing rate is 54.7%. After analysis, the composition of the original wine is lost. 1%. In addition, add 500 kg of cornstarch, add 2 kg of α-amylase and 1200 kg of water, stir evenly, keep the temperature at 80°C for 80 minutes under stirring conditions, then adjust the pH to 3.5 with hydrochloric acid, and then heat to 95°C to kill the enzyme. The starch decomposition liquid with DE value of 18.8 was obtained. Add 0.5 kg of MetSulphate to the decomposition solution, 0.4 kg of dipotassium hydrogen phosphate, 0....

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Abstract

The invention discloses a making method of condensed powder wine, which comprises the following steps: freezing wine into refrigerating room at -10--60 deg.c for 30-80 h; condensing; making condensed wine; adding polysaccharide to proceed spraying drying; transmitting more than 90% alcohol into powder wine; obtaining the product.

Description

Technical field [0001] The invention belongs to the field of manufacturing technology of wine products. Background technique [0002] When existing wine-making powder wine, must add its water-soluble polysaccharide substance of 70% water content, could carry out spray drying. But after adding so many polysaccharides, the viscosity of the wine solution is very large, which brings great difficulties to spray drying, and also brings the disadvantage of reducing the alcohol content. Therefore, it is necessary to add a certain amount of alcohol. The mellowness and aroma are greatly inferior to the original wine. Contents of the invention [0003] In order to overcome the existing wine-made powdered wine, the mellow feeling and fragrance are greatly inferior to the original wine after adding water-soluble polysaccharide substances. The invention provides a method for producing concentrated powdered wine that can preserve the original flavor for a long time. [0004] The metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/00C12G1/00
Inventor 杨安顺周小金
Owner 杨安顺
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