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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
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  • 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 aging method, electromagnetic field aging method, infrared aging method , microwave aging method, X-ray aging method, laser aging method, etc., but there is no method involving ozone and ultrasonic aging litchi liquor

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) One-time ultrasonic treatment: the lychee liquor distilled from the whole litchi juice was treated with an ultrasonic wave at a frequency of 55 kHz for 3 minutes, and the temperature range of the lychee liquor was controlled at 35°C;

[0020] (2) Ozone primary treatment: put the ultrasonically treated lychee liquor in a closed storage tank, and then stop the ozone after the ozone concentration reaches 0.5mg / L;

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

[0022] (4) Ozone secondary treatment: Put the lychee liquor that has undergone ultrasonic secondary treatment in a closed storage tank, pass through ozone until the ozone concentration is 0.5 mg / L, stop the ozone, and place it in oa...

Embodiment 2

[0026] Embodiment 2 adopts the following steps to realize the present invention:

[0027] (1) One-time ultrasonic treatment: the lychee liquor distilled from the whole lychee juice was treated with an ultrasonic wave at a frequency of 50 kHz for 5 minutes, and the temperature range of the lychee liquor was controlled at 40°C;

[0028] (2) Ozone primary treatment: put the ultrasonically treated lychee liquor in a closed storage tank, and then stop the ozone after the ozone concentration reaches 0.5mg / L;

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

[0030] (4) Ozone secondary treatment: put the lychee liquor that has undergone ultrasonic secondary treatment in a closed storage tank, and then pass through the ozone until the ozone concentration is 1 mg / L, then stop the ozone, and...

Embodiment 3

[0034] Embodiment 3 Adopt the following steps to realize the present invention:

[0035] (1) One-time ultrasonic treatment: the lychee liquor distilled from the whole lychee juice was treated with an ultrasonic wave at a frequency of 50 kHz for 5 minutes, and the temperature range of the lychee liquor was controlled at 30°C;

[0036] (2) One-time ozone treatment: put the ultrasonically treated lychee liquor in an airtight storage tank, inject ozone until the ozone concentration is 1 mg / L, and then stop the ozone;

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

[0038] (4) Ozone secondary treatment: Put the lychee liquor that has undergone ultrasonic secondary treatment in a closed storage tank, pass through ozone until the ozone concentration is 1 mg / L, stop the ozone, and place ...

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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

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Application Information

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IPC IPC(8): C12H1/16C12H1/22C12H1/10
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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