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A pulsed electric field assisted supercritical CO 2 Method for fluid production of fortified fruit wine

A pulsed electric field and supercritical technology is applied in the processing of fruit wine. The pulsed electric field assists supercritical CO2 fluid to produce enhanced fruit wine, and achieves the effect of simple process, rich in esters and low content of fusel oil.

Active Publication Date: 2017-08-08
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, no pulsed electric field-assisted supercritical CO 2 Processing method of fluid production enhanced fruit wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 adopts the following steps to realize the present invention:

[0019] (1) After washing, peeling, pitting and squeezing the lychees, the whole juice is fermented. When the fermentation alcohol content reaches 6% (V / V), the fermentation is stopped, and the pulse frequency is 10Hz and the electric field strength is 15kV / cm. Electric field, the treatment time is 600μs, and the treatment solution is obtained;

[0020] (2) Subject the treatment liquid to supercritical CO 2 Fluid extraction, the extraction pressure is 20 MPa, the extraction temperature is 35 °C, CO 2 The flow rate is 20L / h, and the extraction time is 4 hours; after the extraction is completed, the pressure is quickly reduced to 4MPa, the temperature is raised to 50°C, the extract is separated, and then the extract is cooled to 5°C and kept in a constant temperature airtight place;

[0021] (3) Vacuumize the remaining raffinate after extraction and freeze and concentrate at 0-4°C for 2 days to o...

Embodiment 2

[0024] Embodiment 2 adopts the following steps to realize the present invention:

[0025] (1) After cleaning, peeling, removing pits and squeezing the longan, ferment the whole juice. Stop the fermentation when the fermented wine reaches 6% (V / V), and use a pulse with a frequency of 10Hz and an electric field strength of 25kV / cm Electric field, the treatment time is 700μs, and the treatment solution is obtained;

[0026] (2) Subject the treatment liquid to supercritical CO 2 Fluid extraction, the extraction pressure is 26 MPa, the extraction temperature is 40°C, CO 2 The flow rate is 22L / h, and the extraction time is 5h; after the extraction is completed, the pressure is quickly reduced to 5MPa, the temperature is raised to 55°C, the extracted substance is separated, and then the extracted substance is cooled to 6°C and then kept in a constant temperature airtight storage;

[0027] (3) Vacuumize the remaining raffinate after extraction and then freeze and concentrate at 2°C ...

Embodiment 3

[0030] Embodiment 3 Adopt the following steps to realize the present invention:

[0031] (1) Peel the pineapple, cut into pieces, squeeze the juice and then ferment the whole juice. Stop the fermentation when the fermented wine reaches 6% (V / V). Use a pulse electric field with a frequency of 10Hz and an electric field strength of 35kV / cm. The processing time is 800μs, and the processing solution is obtained;

[0032] (2) Subject the treatment liquid to supercritical CO 2 Fluid extraction, the extraction pressure is 36 MPa, the extraction temperature is 45 °C, CO 2 The flow rate is 26L / h, and the extraction time is 6h; after the extraction is completed, the pressure is quickly lowered to 6MPa, the temperature is raised to 60°C, the extracted substance is separated, and then the extracted substance is cooled to 8°C and then stored in a constant temperature airtight seal;

[0033] (3) Vacuumize the remaining raffinate after extraction and freeze and concentrate at 4°C for 4 day...

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Abstract

The invention discloses a method for producing a fortified fruit wine by using a pulsed electric field assisted supercritical CO2 fluid. The method is implemented through juicing litchi, longans and pineapples and the like with low sugar content, carrying out full-juice fermentation, when the fermented alcohol content reaches 6% (V / V), stopping fermenting, treating the obtained object by using a pulsed electric field, carrying out supercritical CO2 fluid extraction, then quickly reducing the pressure to 4-6 MPa, raising the temperature to 50-60 DEG C, separating the extracted substance, cooling to 5-8 DEG C, and carrying out constant-temperature airtight preservation; vacuumizing residual raffinate after extraction so as to obtain a concentrated liquid; and finally, adding abstract into the concentrated liquid, and carrying out ultrafiltration, so that the fortified fruit wine is obtained. The fortified fruit wine brewed according to the invention is full-bodied in fruit flavor, rich in ester substances, fresh and smooth in taste, and low in fusel oil content, therefore, the wine does not go to the head after being drunk more. The method is suitable for brewing a fortified fruit wine by using fruits with low sugar content, simple in process and low in cost.

Description

technical field [0001] The invention relates to a processing method of fruit wine, in particular to a pulse electric field assisted supercritical CO 2 The invention discloses a method for fluid production of enhanced fruit wine, which belongs to the technical field of fruit wine production. Background technique [0002] Guangdong area is rich in fruits such as lychee, longan and pineapple. Except some fruits are used as fresh fruits, fermenting fruit wine to brew fruit wine is an emerging processing direction in recent years. [0003] Compared with wine-making grapes, fruits such as lychee, longan, and pineapple have low sugar content. If no exogenous sugar is added during the fermentation process, generally only 8-10.5% (V / V) alcohol can be reached after complete fermentation There is a gap between the alcohol content of 12-14% (V / V) of fruit wine, so general fruit wine companies use artificial sugar sources to increase the alcohol content of fermentation. [0004] ZL2013...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/10C12H6/00
CPCC12G3/02C12H6/00
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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