Method for increasing aroma of litchi liquor with help of supercritical CO2 fluid

A supercritical and lychee technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as difficult to perfect, overflow and volatilization of aroma substances, loss of aroma substances, etc., and achieve the effect of simple process, refreshing and smooth taste, and low cost

Active Publication Date: 2015-04-22
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After the lychee juice is fermented, the lychee spirit with high alcohol content can be obtained through distillation technology, but a lot of aroma substances will be lost during the distillation process
In order to retain the aroma substances, it is generally used to receive the aroma substances during the distillation process, and then return the aroma substances to the wine after the distillation is over. However, this operation is difficult to perfect during the high-temperature distillation process, and there will still be More aroma substances overflow and volatilize
There is no known supercritical CO 2 Report on the Method of Fluid-Assisted Litchi Liquor Enhancement

Method used

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  • Method for increasing aroma of litchi liquor with help of supercritical CO2 fluid
  • Method for increasing aroma of litchi liquor with help of supercritical CO2 fluid
  • Method for increasing aroma of litchi liquor with help of supercritical CO2 fluid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Dry lychee wine obtained by fermenting whole lychee juice, first use a pulsed electric field with a frequency of 10 Hz and an electric field strength of 25 kV / cm for a treatment time of 400 μs, and then use ultraviolet light with a wavelength of 180 nm to irradiate and sterilize for 3 minutes to obtain a treatment solution ;

[0033] (2) Apply supercritical CO to the treatment liquid 2 Fluid extraction, extraction pressure is 18MPa, extraction temperature is 35°C, CO 2 The flow rate is 22L / h, and the extraction time is 3 hours. After the extraction is completed, the pressure is quickly reduced to 5 MPa, and the temperature is raised to 50°C to separate the extract, and then the extract is quickly cooled to 5°C and then kept in a constant temperature airtight storage;

[0034] (3) The remaining raffinate after extraction is first treated with ultrasonic waves with a frequency of 15kHz for 5 minutes;

[0035] (4) The raffinate after ultrasonic treatment is distilled...

Embodiment 2

[0041] (1) Dry lychee wine obtained by fermenting whole lychee juice, first use a pulsed electric field with a frequency of 10 Hz and an electric field strength of 30 kV / cm for a treatment time of 500 μs, and then use ultraviolet rays with a wavelength of 190 nm to sterilize for 4 minutes to obtain a treatment solution ;

[0042] (2) Apply supercritical CO to the treatment liquid 2 Fluid extraction, extraction pressure is 22 MPa, extraction temperature is 38°C, CO 2 The flow rate is 24L / h, and the extraction time is 4 hours. After the extraction is completed, the pressure is quickly reduced to 6 MPa, and the temperature is raised to 52°C to separate the extract, and then the extract is quickly cooled to 8°C and then kept in a constant temperature airtight storage;

[0043] (3) The remaining raffinate after extraction is first treated with ultrasonic waves with a frequency of 18kHz for 6 minutes;

[0044] (4) The raffinate after ultrasonic treatment is distilled three times by ...

Embodiment 3

[0050] (1) Dry lychee wine obtained by fermenting whole lychee juice, first use a pulsed electric field with a frequency of 10 Hz and an electric field strength of 50 kV / cm for a treatment time of 600 μs, and then use ultraviolet rays with a wavelength of 210 nm to sterilize for 6 minutes to obtain a treatment solution ;

[0051] (2) Apply supercritical CO to the treatment liquid 2 Fluid extraction, the extraction pressure is 32 MPa, the extraction temperature is 42 °C, CO 2 The flow rate is 28L / h, and the extraction time is 5h. After the extraction is completed, the pressure is quickly reduced to 8 MPa, and the temperature is raised to 55°C to separate the extract, and then the extract is quickly cooled to 10°C and then kept in a constant temperature airtight storage;

[0052] (3) The remaining raffinate after extraction is first treated with ultrasonic waves with a frequency of 20kHz for 8 minutes;

[0053] (4) The raffinate after ultrasonic treatment is distilled three ti...

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Abstract

The invention discloses a method for increasing the aroma of litchi liquor with the help of supercritical CO2 fluid. The method comprises the following steps: fermenting whole litchi juice to obtain litchi dry wine; processing by a pulsed electric field and carrying out ultraviolet irradiation sterilization; then, carrying out supercritical CO2 fluid extraction to obtain extract; separating out the extract, and rapidly cooling; sealing and storing at a constant temperature; carrying out ultrasonic treatment and distillation on raffinate; taking a fraction with the middle alcoholic strength being 60%-75% (v/v) as litchi liquor basic wine; and adding the extract into the litchi liquor basic wine, and commonly ageing to obtain the litchi liquor. The litchi liquor disclosed by the invention has a rich litchi fruit aroma and is enriched with esters substances and amino acids; the mouth feel is cool and smooth and the content of fusel oil is low; and people do not get drunk after drinking much litchi liquor. The process is simple and the cost is low.

Description

technical field [0001] The invention relates to a processing method of lychee spirits, in particular to a supercritical CO 2 The invention discloses a method for adding flavor to lychee spirits assisted by fluid, which belongs to the field of fruit wine production. Background technique [0002] Litchi is a kind of fruit with both medicine and food. Litchi tastes sweet, sour, and warm in nature, and enters the heart, spleen, and liver channels; It has the effects of regulating qi, dispelling stagnation, and relieving pain; it can stop hiccups and diarrhea. It is a good food therapy product for intractable hiccups and diarrhea at dawn. The rich sugar contained in lychee can replenish energy and relieve symptoms such as mental fatigue; lychee meat is rich in vitamin C and protein; lychee is rich in vitamins, which can promote the blood circulation of fine blood vessels, prevent the occurrence of freckles, and make the skin smoother. [0003] Fresh lychees are washed, drained,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12G3/04C12H1/16C12H6/02
CPCC12G3/04C12H1/16C12H6/02
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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