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Large tank rice wine aging system design method

A system design, rice wine technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of high labor intensity, high cost, large wine loss, etc., and achieve the effect of solving the shortage of storage and improving food safety.

Inactive Publication Date: 2012-02-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the disadvantages of using pottery jars to store wine, such as high labor intensity, large floor area, high cost, large wine loss, and unfavorable continuous production, it is necessary to design a new storage method and aging system for yellow rice wine.

Method used

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  • Large tank rice wine aging system design method
  • Large tank rice wine aging system design method
  • Large tank rice wine aging system design method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The raw rice wine produced in 2009 was sterilized by a tube-plate combined ultra-high temperature instant sterilizer (model: PT-20C-R), and then tested. Embodiment 1 includes the following:

[0022] 1. Sample: rice wine produced in 2009;

[0023] 2. Treatment temperature: 95°C, 121°C, 130°C.

[0024] 3. Processing time: 5 s.

[0025] 4. The results of rice wine sample processing:

[0026] (1) Total sugar:

[0027] After high temperature treatment at 95, 121, and 130°C, the total sugar content in rice wine samples changed little, without great loss. As shown in Table 1.

[0028] Table 1

[0029] Processing temperature / ℃ Total sugar content / (g / L) 95 25.33±0.15 121 25.07±0.06 130 24.62±0.25

[0030] (2) Free amino acids:

[0031] The content of free amino acids does not decrease with the increase of temperature, but also increases at high temperature, so high temperature does not cause a large loss of amino acids in rice wine, and doe...

Embodiment 2

[0039] Utilize the tube-plate combined ultra-high temperature instant sterilizer (model: PT-20C-R) to sterilize the raw rice wine produced in 2009, and then carry out the detection of indicators such as alcohol content, total sugar, pH, amino acid, color, etc. All indicators of rice wine after high-temperature instant sterilization were in line with production requirements. Embodiment 2 includes the following:

[0040] 1. Sample: rice wine produced in 2009;

[0041] 2. Processing temperature: 90°C, 100°C, 110°C, 120°C, 130°C, 140°C;

[0042] 3. Processing time: 5 s;

[0043] 4. The results of rice wine sample processing:

[0044] (1) Alcohol level:

[0045]Table 4

[0046] Processing temperature 90℃ 100℃ 110℃ 120℃ 130℃ 140℃ Alcohol content 18.43±0.57 17.43±1.15 17.10±1.23 18.55±0.69 17.60±1.48 18.87±0.55

[0047] After the data were analyzed significantly, there was no significant difference among the groups. From the perspective of alcoho...

Embodiment 3

[0064] Utilize the tube-plate combined ultra-high temperature instant sterilizer (model: PT-20C-R) to sterilize the raw rice wine produced in 2005, and then carry out the detection of indicators such as alcohol content, total sugar, pH, amino acid, color, etc. All indicators of rice wine after high-temperature instant sterilization were in line with production requirements. Example 3 includes the following:

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Abstract

A large tank rice wine aging system design method belongs to the technical field of bioengineering. The invention relates to a rice wine sterilization method and the design of a large tank rice wine aging system. Raw rice wine is first sterilized by a high-temperature instant sterilizer; the sterilized rice wine is cooled to the normal temperature by a heat exchanger, and is then conveyed into a large stainless steel tank for storage; probes for monitoring pH, pressure, temperature, liquid level, dissolved oxygen and the like are arranged on the large stainless steel tank, and during aging, a computer is used for on-line monitoring; and the whole system can replace the conventional pottery jar rice wine storage technique, realizes the aging of rice wine, and thereby realizes the continuity from rice wine production to rice wine storage. The method effectively solves the problems in the rice wine industry, such as storage shortage, high cost, unstable quality and the like, plays an active role in guaranteeing the food safety and increasing the production efficiency, creates conditions for the full mechanization of rice wine production, makes possible civilized and sanitary workshops in rice wine factories, and has an important significant in the technical progress of enterprises and the increase of economic benefit.

Description

technical field [0001] The invention relates to the conditions affecting the storage and aging of yellow rice wine, in particular to a system design based on aging yellow rice wine in large tanks. The system can replace the traditional process of storing yellow rice wine in pottery jars and realize the aging of yellow rice wine. It belongs to the technical field of bioengineering. Background technique [0002] The storage of rice wine is called "aging", and some experts call it "aging" or "post-ripening", which refers to the process of storing and aging the newly brewed original wine in pottery jars. Usually, the taste of newly brewed rice wine is relatively rough, the smell is insufficient, it is more irritating, and it is not soft. However, aging can effectively promote the association between alcohol molecules, alcohol molecules and water molecules, and promote the esterification of alcohol and acid. Make the wine fragrant and fragrant, taste sweet and soft. Therefore, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/18C12H1/22
Inventor 毛健韩笑姬中伟艾斯卡尔·艾拉提
Owner JIANGNAN UNIV
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