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Sterile cold-filling method of dry type goji berry fruit wine

A technology of aseptic cold filling and wolfberry fruit wine, which is applied in packaging, bottling machines, bottle filling and other directions, can solve the problems of wine body, aroma, color, taste and taste, long time consumption, and large energy consumption.

Active Publication Date: 2013-03-27
宁夏红枸杞产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the process of hot filling or pasteurization will consume a lot of energy, resulting in high production costs, and the process is complicated and time-consuming; on the other hand, high temperature has a great impact on the heat-sensitive nutrients in wine liquid. The destructive effect of alcohol, and have adverse effects on the aroma, color and taste of the wine body

Method used

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  • Sterile cold-filling method of dry type goji berry fruit wine
  • Sterile cold-filling method of dry type goji berry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The aseptic filling room adopts 100-level purification. Turn on the ultraviolet lamp, turn on the air purification system and run it at a constant temperature of 18°C ​​for 1h. Sterile air enters the filling chamber with a dense streamline diffuser and top air supply mode. After the sterile air passes through the spoiler, the air pressure is kept even in balance.

[0020] The ultraviolet lamp is turned off, and the operator wears clean clothes and enters the sterile area after being air showered for 30 seconds under the conditions of a filtration efficiency of 95% and a spray wind speed of 20m / s. Enter the empty bottle into the chlorine dioxide disinfectant with a concentration of 300PPM and fill the whole bottle with the disinfectant to drive out the air in the bottle. The inner and outer surfaces of the bottle must also be completely immersed in the disinfectant and stay for 10 seconds to ensure that the bacteria are completely killed , then pour the disinfectant in ...

Embodiment 2

[0022] The aseptic filling room adopts 100-level purification. Turn on the ultraviolet lamp, turn on the air purification system and run it at a constant temperature of 22°C for 1h. Sterile air enters the filling chamber with a dense streamline diffuser and top air supply mode. After the sterile air passes through the spoiler, the air pressure is kept even in balance.

[0023] The ultraviolet lamp is turned off, and the operator wears clean clothes and enters the sterile area after being air showered for 30 seconds under the conditions of a filtration efficiency of 95% and a spray wind speed of 20m / s. Enter the empty bottle into the chlorine dioxide disinfectant with a concentration of 200PPM and fill the whole bottle with the disinfectant to drive out the air in the bottle. The inner and outer surfaces of the bottle must also be completely immersed in the disinfectant and stay for 15 seconds to ensure that the bacteria are completely killed , Then pour the disinfectant in th...

Embodiment 3

[0025] The aseptic filling room adopts 100-level purification. Turn on the ultraviolet lamp, turn on the air purification system and run it at a constant temperature of 18°C ​​for 30min. Sterile air enters the filling chamber with a dense streamline diffuser and top air supply mode. After the sterile air passes through the spoiler, the air pressure is kept even in balance.

[0026] The ultraviolet lamp is turned off, and the operator wears clean clothes and enters the sterile area after being air-drenched for 30 seconds under the conditions of a filtration efficiency of 99.99% and a spray wind speed of 15m / s. Enter the empty bottle into the chlorine dioxide disinfectant with a concentration of 300PPM and fill the whole bottle with the disinfectant to drive out the air in the bottle. The inner and outer surfaces of the bottle must also be completely immersed in the disinfectant and stay for 10 seconds to ensure that the bacteria are completely killed , Then pour the disinfecta...

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Abstract

The invention relates to a sterile cold-filling method of dry type goji berry fruit wine. The method is characterized by comprising the following steps: disinfecting and sterilizing all the devices and apparatuses contacted by dry type goji berry fruit wine in the process of filling firstly, then degerming and filtering the dry type goji berry fruit wine and finally completing processes of filling, corking and sealing of the wine liquid in a sterile and clean space, and thus completing sterile cold-filling. The invention provides a sterile cold-filling method of dry type goji berry fruit wine; the quality of the product is ensured by the sterile cold-filling; the wine is filled under a normal-temperature aseptic condition in cold-filling, so that the intrinsic colour and luster, fruity flavor, taste and nutritional ingredient are maintained at a maximum extent; the requirement on the bottle in the cold filling is low, so that the bottle body is prevented from bearing hot and cold shock; and consumption a great amount of steam is not needed in the cold filling, and only the normal-temperature filling is needed.

Description

technical field [0001] The invention relates to an aseptic cold filling method of dry wolfberry fruit wine. Background technique [0002] Generally, dry wines contain a certain amount of alcohol and sugar content lower than 4g / L, so cold filling under relatively strict hygienic conditions can achieve the purpose of biological stability during the shelf life. Other dry and sweet fruit wines must be hot-filled or pasteurized after filling to kill the microorganisms on the wine liquid and the container to achieve the purpose of biological stability. On the one hand, the process of hot filling or pasteurization will consume a lot of energy, resulting in high production costs, and the process is complicated and time-consuming; on the other hand, high temperature has a great impact on the heat-sensitive nutrients in wine liquid. The destructive effect of the wine body, and cause adverse effects on the aroma, color and taste of the wine body. [0003] Because the dry type wolfber...

Claims

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Application Information

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IPC IPC(8): B67C7/00
Inventor 张金山余昆李勇陈玲赵智慧徐桂花杨文娇赫晓梅王娥
Owner 宁夏红枸杞产业有限公司
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