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Easily carried powder white wine and preparation method thereof

A liquor and powder technology, applied in the field of powder liquor and its preparation, can solve the problems of easy gaps in the walls of microcapsules, too large a difference in taste, easy volatilization of alcohol, etc., and achieves good embedding effect, good homogenization effect, and ease of use. The effect of carrying

Active Publication Date: 2013-04-03
天津华易科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent overcomes the various difficulties in fresh-keeping and transportation of thick wine, but because the method is to directly add a water-soluble embedding-absorbent in the wine sample, and then obtain it by spray drying, due to the spray drying temperature High, the alcohol is easy to volatilize, and the prepared microcapsules are easy to have gaps in the wall, the compactness is poor, the days are a little longer, the alcohol and aromatic substances directly wrapped in it volatilize a lot, and the taste of the brewed drink is too different from the original liquid wine , unable to meet people's needs

Method used

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  • Easily carried powder white wine and preparation method thereof
  • Easily carried powder white wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0035] Prepare powdered liquor by following steps:

[0036] (1) In parts by weight, mix 1 part of xanthan gum, 2 parts of carrageenan and 3 parts of konjac gum together, add 100 parts of water, heat and stir at 75 degrees to completely dissolve xanthan gum and carrageenan Stop heating, when temperature drops to 55 degrees, add 80 parts of alcoholic liquors and be 50% liquor, stir in airtight container, temperature is controlled at 55 degrees in the stirring process, stirring speed is controlled at 600rpm, and stirring time is 30 minutes, After the stirring is completed, it is cooled to solidify to obtain a gel containing liquor;

[0037] (2) Homogenize the above-mentioned gel containing liquor at 35 degrees until the gel size is less than 120 microns;

[0038] (3) In parts by weight, add 300 parts of carboxymethyl cellulose and ethanol mass ratio of 1: 10 mixed solution, 10 parts of lauryl sulfuric acid in 55 parts of homogeneous gel containing liquor Sodium, and use a high-...

Embodiment 2

[0041] Prepare powdered liquor by following steps:

[0042] (1) In parts by weight, mix 1 part of xanthan gum, 2 parts of carrageenan and 3 parts of konjac gum together, add 100 parts of water, heat and stir at 75 degrees to completely dissolve xanthan gum and carrageenan Stop heating, when temperature drops to 55 degrees, add 80 parts of alcoholic liquors and be 50% liquor, stir in airtight container, temperature is controlled at 55 degrees in the stirring process, stirring speed is controlled at 600rpm, and stirring time is 25 minutes, After the stirring is completed, it is cooled to solidify to obtain a gel containing liquor;

[0043] (2) Homogenize the above-mentioned gel containing liquor at 35 degrees until the gel size is less than 120 microns;

[0044] (3) In parts by weight, add 300 parts of carboxymethyl cellulose and ethanol mass ratio of 1: 10 mixed solution, 10 parts of lauryl sulfuric acid in 50 parts of homogeneous gel containing liquor Sodium, and use a high-...

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Abstract

The invention provides an easily carried powder white wine and a preparation method thereof. The easily carried powder white wine is prepared by using the method comprising the following steps of: preparing colloid obtained by compounding xanthan gum, carrageenan and konjac glucomannan with white wine of which the alcohol content is not less than 25% into gel with white wine; subsequently homogenizing the gel with the white wine; further homogenizing the gel with the white wine with a mixed solution and lauryl sodium sulfate for 1.5 hours by using a high-pressure homogenizer in 100MPa, wherein the mass ratio of carboxymethyl cellulose to ethanol of the mixed solution is 1:10; and removing the moisture through microwave vacuum drying so as to obtain the powder white wine. According to the powder white wine provided by the invention, the volatilization, oxidation and deterioration of alcohol and aromatic substances in original white wine are avoided to the maximum extent; when the white wine is used, only hot water is added into the powder white wine, and then the alcohol and the aromatic substances in the original white wine are released, so that the original character of the wine is recovered with good taste; and as a result, the powder white wine has the advantages of simple process, high finished product quality, preservation easiness and the like.

Description

technical field [0001] The invention belongs to the field of wine products, in particular to an easy-to-carry powder liquor and a preparation method thereof. Background technique [0002] Liquor has been loved by people since ancient times. It is distilled from fermented mash or fermented mash made of starch or sugary raw materials. The content is relatively high, and after storage and aging, it has a compound fragrance mainly composed of esters. [0003] Present liquor is mainly in liquid state, and it is inconvenient to carry and transport. The Chinese patent application number 94115933.7 discloses a powder thick wine and its production method. It makes the alcohol content as high as possible by first making thick wine mash, adding sweeteners, embedding-adsorbents, etc., and using colloid mill Grind and homogenize with a homogenizer to fully embedding. The homogenized mash is spray-dried to obtain powdery thick wine, which is brewed with hot water when drinking. This p...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 邢海明
Owner 天津华易科技发展有限公司
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