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Method for recovering aroma components from solution containing aroma components

A technology for aroma components and solutions, applied in the directions of essential oils/spices, fat production, etc., can solve the problems of loss of aroma components, poor wine aroma and palatability, etc., and achieve the effects of simple method, improved aroma and taste, and low cost

Active Publication Date: 2013-12-25
YANTAI CHANGYU PIONEER WINE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a method for recovering aroma components from a solution containing aroma components, which mainly solves the problem of the loss of aroma components in existing fruit distilled wines, which makes the wine aroma and palatability poor The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0013] Example 1, take the recovery of aroma components in the first distillation residue of brandy as an example, including the following process steps:

[0014] (1) Treatment of the residue from the first distillation: the residue from the first distillation is clarified to obtain a clear solution;

[0015] (2) Activation of the resin: Soak the macroporous adsorption resin in food-grade ethanol with a volume percentage of 60%-95% for 8-48h, pour off the ethanol, clean the resin with the above-mentioned ethanol at a speed of 1-6BV / h, and then use deionized Wash the resin with water until the ethanol content in the resin is below 10% (v / v);

[0016] (3) The macroporous adsorption resin adsorbs the aroma components in the residual liquid of the first distillation: (1) The solution clarified in step (2) passes through the macroporous adsorption resin activated in (2), and the solution flows through the macroporous adsorption resin at a speed of 1- 10 BV / h, until the effluent fr...

Embodiment 2

[0020] Embodiment 2, take the recovery of aroma components in the second distillation residue of brandy as an example, it includes the following process steps:

[0021] (1) Treatment of the residue from the second distillation: the residue from the second distillation is filtered or not filtered according to the specific situation to obtain a clear solution;

[0022] (2) Resin activation: Soak the macroporous adsorption resin in 60%-95% by volume food-grade ethanol for 8-48 hours, pour off the ethanol, and wash the resin with the above-mentioned ethanol at a rate of 1-6 BV / h until no odor and meet the specified requirements, then wash the resin with deionized water until the ethanol content in the resin is below 10%;

[0023] (3) The macroporous adsorption resin adsorbs the aroma components in the residual liquid of the second distillation: Step (1) The clarified solution with low ethanol passes through the macroporous adsorption resin, and the residual liquid flows through th...

Embodiment 3

[0027] Embodiment 3, take the recovery of aroma components in the head of brandy as an example, it comprises the following process steps:

[0028] (1) Brandy head treatment: The brandy head is clarified according to the specific conditions to obtain a clarified liquid, which is diluted with deionized water until the ethanol content is below 10%, or it can be diluted first and then clarified;

[0029] (2) Resin activation: Soak the macroporous adsorption resin in 60%-95% food-grade ethanol by volume for 8-48 hours, pour off the ethanol, and wash the resin with ethanol at a speed of 1-6 BV / h until there is no peculiar smell and Meet the specified requirements, and then wash the resin with deionized water until the ethanol content in the resin is below 10% (v / v);

[0030] (3) Adsorption of aroma components in the diluted brandy head by macroporous adsorption resin: (1) The clarified liquid with low ethanol in step (2) passes through the macroporous adsorbed resin activated in ste...

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PUM

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Abstract

The invention discloses a method for recovering aroma components from solution containing the aroma components, which is characterized in that: aqueous solution of low ethanol or aqueous solution containing the aroma components is adopted as a raw material; macroporous adsorption resin is used for adsorbing the aroma components in the aqueous solution of the low ethanol or the aqueous solution; edible grade ethanol with high concentration is used for eluting; and eluent is high-concentration ethanol solution containing high-concentration aroma components. The method is effective to recover the aroma components, and the aroma components recovered by adopting the method can be directly used for wine or drinks.

Description

Technical field: [0001] The invention relates to the technical field of fruit distilled wine brewing, in particular to a method for recovering aroma components from a solution containing aroma components. Background technique: [0002] At present, fruit distilled wines are developing rapidly and there are many varieties, but the aroma and palatability of the brewed fruit distilled wines are poor. The key lies in the lack of aroma components. These aroma components are not only the source of the overall aroma of the wine, but also the source of the overall taste. [0003] At present, fruit distilled wine mostly adopts the method of double distillation. The first distillation has about 30% of the total aroma components lost, and the second distillation process has about 35% of the total aroma components lost. These components exist In low ethanol aqueous solution or aqueous solution, thus affecting the overall aroma and taste of wine. Invention content: [0004] The purpos...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00
Inventor 赵玉平李记明张葆春于英沈志毅申春华于丽娜
Owner YANTAI CHANGYU PIONEER WINE CO LTD