Yellow rice wine heat filling method

A technology of hot filling and rice wine, applied in the field of rice wine production, can solve the problems of long sterilization time, difficult operation, large energy consumption, etc., and achieve the effects of simple operation, energy saving and improved stability

Inactive Publication Date: 2007-08-15
JIANGSU ZHANGJIAGANG BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the shortcomings of the existing yellow rice wine sterilization time, large energy consumption and difficult operation of the existing artificial aging method that cannot be applied to large-scale industrial production, the present invention provides a yellow rice wine hot filling method, which can not only effectively achieve The sterilization effect of rice wine can greatly shorten the sterilization time and save energy, and at the same time, it can be integrated with the production process of rice wine, the operation is simple, and the purpose of artificial aging can be achieved

Method used

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  • Yellow rice wine heat filling method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Freeze the blended rice wine sample 1 from normal temperature to -3°C, and store it in an insulated wine storage tank for 3-5 days; then filter the wine at low temperature with a diatomite filter and fine membrane filter. Filtration; then the wine is heated to 80°C through a thin-plate heat exchanger, and it enters the high-level tank to keep warm for 2 minutes; finally, the sterilized high-temperature wine is put into the sterilized packaging bottle through the filling machine, and the cap is sealed in time.

[0015] Table 1 shows the bactericidal effect of the wine sample 1 after hot-filling. Through the inspection of the number of microorganisms remaining in the wine sample, it was found that the hot-filled wine sample met the hygienic standard.

[0016] Table 1 The number of bacterial colonies in wine sample 1 before and after hot filling

[0017] Before hot filling

after hot filling

Bacterial colony count (unit / ml)

2.3×10 6

...

Embodiment 2

[0022] After the blended rice wine sample 2 was frozen from normal temperature to -2°C, it was stored in an insulated wine storage tank for 4 days; then the wine was filtered with a diatomaceous earth filter and a membrane fine filter at a low temperature; Then the wine is heated to 82°C through a thin-plate heat exchanger, and it enters the high-level tank to keep warm for 3 minutes; finally, the sterilized high-temperature wine is put into the sterilized packaging bottle through the filling machine, and the cap is sealed in time.

[0023] Table 3 shows the number of microbes remaining in the wine sample after the hot filling of the wine sample 2, and it was found that the hot filled wine sample 2 met the hygienic standard.

[0024] Table 3 The number of bacterial colonies in wine sample 2 before and after hot filling

[0025] Before hot filling

after hot filling

Bacterial colony count (unit / ml)

2.4×10 6

4

[0026] The...

Embodiment 3

[0030] After the blended rice wine sample 3 was frozen from normal temperature to 0°C, it was stored in an insulated wine storage tank for 4 days; then the wine was filtered with a diatomaceous earth filter and a membrane fine filter at a low temperature; then The wine is heated to 83°C by a thin-plate heat exchanger, and it is kept in a high-level tank for 2.5 minutes; finally, the sterilized high-temperature wine is put into a sterilized packaging bottle through a filling machine, and the cap is sealed in time.

[0031] Table 5 shows that after the wine sample was hot-filled, the number of microorganisms remaining in wine sample 3 was inspected, and it was found that the wine sample 3 after hot filling met the hygienic standard.

[0032] Table 5 Number of bacterial colonies in wine sample 3 before and after hot filling

[0033] Before hot filling

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PUM

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Abstract

The invention discloses a method of yellow rice wine heat loading in yellow rice wine producing technical domain, which comprises the following steps: cooling yellow rice wine to 0- -3 deg.c; entering into insulating storing wine pot; storing at 3-5 days; filtering under the state of low temperature; heating to 80-83 deg.c through light sheet heat exchanger; entering into high-order pot; keeping the temperature at 2-3 min; sterilizing; loading into packing bottle; capping. The invention can shorten sterilizing time of yellow rice wine, which can reach the purpose of artificial ageing cooker of yellow rice wine.

Description

technical field [0001] The invention relates to a yellow rice wine hot filling method, which belongs to the technical field of yellow rice wine production, and specifically relates to a yellow rice wine sterilization and yellow rice wine artificial aging technology, especially a technology that can greatly shorten the sterilization time and accelerate the yellow rice wine aging. Background technique [0002] Rice wine is a national specialty of our country and a world-famous ancient wine. At present, the annual output of rice wine in the country exceeds 2 million tons, and it has played an active role in the national economy and foreign exchange earnings through export. [0003] At present, the filling and sterilization processes of most domestic rice wine enterprises are independent of each other. The process is to first fill the filtered wine liquid into the bottle for capping, and then use the automatic sterilizer or self-made traditional sterilization equipment to heat th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/07B67C7/00
Inventor 黄庭明
Owner JIANGSU ZHANGJIAGANG BREWING
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