Method for accelerating aging of litchi distilled spirit by virtue of synergistic effects of ozone and ultrasonic waves

An ultrasonic and ozone technology, applied in the processing of lychee liquor, and in the field of ozone and ultrasonic aging lychee liquor, can solve the problems that have not been seen before, and achieve the effect of improving effective collision, reducing spicy taste, and soft taste

Active Publication Date: 2015-04-22
HUIZHOU UNIV +1
View PDF5 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In recent years, scholars at home and abroad have adopted many physical or chemical methods to age the newly distilled liquor, such as cold and heat treatment, ultra-high pressure aging method, ultrasonic agi

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Embodiment 1 The following steps are adopted to realize the present invention:

[0019] (1) Ultrasonic one-time treatment: the litchi liquor distilled from the whole litchi juice fermentation is treated with ultrasonic waves with a frequency of 55kHz for 3min, and the temperature range of the litchi liquor is controlled at 35℃;

[0020] (2) Primary ozone treatment: Put the lychee liquor that has undergone ultrasonic treatment in a closed storage tank, pass ozone to the ozone concentration of 0.5mg / L, and then stop ozone pass;

[0021] (3) Ultrasonic secondary treatment: The lychee liquor that has undergone primary ozone treatment is treated with ultrasonic waves with a frequency of 60kHz for 5 minutes, while the temperature range of the lychee liquor is controlled at 50°C;

[0022] (4) Ozone secondary treatment: Put the lychee liquor after ultrasonic secondary treatment in a closed storage tank, pass ozone to an ozone concentration of 0.5mg / L, stop ozone, and place it in oak bar...

Example Embodiment

[0026] Embodiment 2 The following steps are adopted to realize the present invention:

[0027] (1) Ultrasonic primary treatment: The litchi liquor distilled from the whole litchi juice is fermented with ultrasonic treatment with a frequency of 50kHz for 5min, while the temperature range of the litchi liquor is controlled at 40℃;

[0028] (2) Primary ozone treatment: Put the lychee liquor that has undergone ultrasonic treatment in a closed storage tank, pass ozone to the ozone concentration of 0.5mg / L, and then stop ozone pass;

[0029] (3) Ultrasonic secondary treatment: the lychee liquor that has undergone the primary ozone treatment is treated with ultrasonic waves with a frequency of 55kHz for 8 minutes, while the temperature range of the lychee liquor is controlled at 45°C;

[0030] (4) Ozone secondary treatment: Put the lychee liquor after ultrasonic secondary treatment in a closed storage tank, pass ozone to an ozone concentration of 1mg / L, stop ozone, and place it in oak barrels...

Example Embodiment

[0034] Embodiment 3 The following steps are adopted to realize the present invention:

[0035] (1) Ultrasonic one-time treatment: the litchi liquor distilled from the whole litchi juice fermentation is treated with an ultrasonic wave with a frequency of 50kHz for 5min, and the temperature range of the litchi liquor is controlled at 30℃;

[0036] (2) Primary ozone treatment: Put the lychee liquor that has undergone ultrasonic treatment in an airtight storage tank, pass ozone to the ozone concentration of 1mg / L and then stop ozone pass;

[0037] (3) Ultrasonic secondary treatment: the lychee liquor that has undergone primary ozone treatment is treated with ultrasonic waves with a frequency of 55kHz for 8 minutes, while the temperature range of the lychee liquor is controlled at 55°C;

[0038] (4) Ozone secondary treatment: Put the lychee liquor after ultrasonic secondary treatment in a closed storage tank, pass ozone to an ozone concentration of 1mg / L, stop ozone, and place it in oak bar...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for accelerating aging of a litchi distilled spirit by virtue of synergistic effects of ozone and ultrasonic waves. The method comprises the following step: sequentially performing five steps, namely primary ultrasonic treatment, primary ozone treatment, secondary ultrasonic treatment, secondary ozone treatment and ultra-filtration on a litchi distilled spirit which is obtained by fermenting whole litchi juice and then distilling to obtain the litchi distilled spirit. The litchi distilled spirit treated by using the method disclosed by the invention has typical litchi aroma, and is soft and mellow in taste; and the content of aroma substances such as ethyl acetate, ethyl propionate, ethyl lactate, ethyl laurate, phenylethanol and the like can be increased by more than 50% compared with that of the litchi distilled spirit before treatment so as to ensure that the content of fusel oil components in the litchi distilled spirit can be reduced by more than 40%, indexes of each component are close to that of a litchi distilled spirit subjected to five years of natural aging, and the ozone treatment can also play a certain turbidity removal effect on a wine liquid.

Description

Technical field [0001] The present invention involves a processing method of litchi liquor, which especially involves a method of ozone -collaborative ultrasonic urging cricket litchi liquor, which belongs to the field of fruit wine production technology. Background technique [0002] Fermented fruit distilled wine is a new direction in recent years.The alcohol obtained by the lychee juice after fermentation is then stored and oxidized by the lychee.The existing technologies have been disclosed in the preparation method of Litchi Bilan.For example, CN 100475946B revealed a kind of litchi Bailan land and its preparation method. It is fermented with lychee fruit residue as the raw material and the same volume.The tail method is distilled. The first distilled lychee original Bailan land is 18-20%(V / V).The distilled lychee original white orchids are aged in the oak barrel, and the aged lychee Bailan land is treated cold and stable at -10 ~ -18 ℃, and finally blend and filter. [0003...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12H1/16C12H1/22C12H1/10
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap