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Method for ultrasonic wave-pulsed electric field collaborative supercritical production of fruit alcohol

A pulsed electric field and ultrasonic technology, applied in the field of fruit processing, can solve the problems of time-consuming and low efficiency, and achieve the effect of high alcohol content and low cost

Inactive Publication Date: 2015-05-06
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing fruit distilled wine generally adopts the traditional pot distillation or tower distillation method. From the perspective of producing high alcohol, the traditional method is labor-intensive and time-consuming, and the efficiency is not high.
[0005] In recent years, scholars at home and abroad have studied supercritical CO 2 Research on the extraction of ethanol from ethanol aqueous solution, but there is no method involving supercritical production of fruit alcohol by ultrasonic and pulsed electric field

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 adopts the following steps to realize the present invention:

[0017] (1) Dry lychee wine obtained by fermenting lychee juice obtained by washing, peeling, denucleating and squeezing the lychee juice is treated with an ultrasonic wave at a frequency of 30kHz for 20s, and then with a frequency of 10Hz and an electric field strength of 20KV. / cm of pulsed electric field treatment time of 200μs, to obtain fermentation treatment liquid;

[0018] (2) Subject the fermentation treatment liquid to supercritical CO 2 and ethane two-fluid extraction, the extraction pressure is 10 MPa, the extraction temperature is 40°C, and the extraction time is 2h; after the extraction is completed, the pressure is quickly reduced to 4MPa, and the temperature is raised to 52°C to separate the extracted ethanol, and then separate The resulting ethanol is rapidly cooled to 10°C, and fruit alcohol with an alcohol content of 90% (V / V) can be obtained.

[0019] The fruit alcohol obtai...

Embodiment 2

[0020] Embodiment 2 adopts the following steps to realize the present invention:

[0021] (1) The longan dry wine obtained by fermenting the longan juice obtained by cleaning, peeling, denucleating and squeezing the longan juice is first treated with ultrasonic waves with a frequency of 40kHz for 30s, and then with a frequency of 20Hz and an electric field strength of 30 KV / cm pulsed electric field, processing time 300μs, to obtain fermentation treatment liquid;

[0022] (2) Subject the fermentation treatment liquid to supercritical CO 2 and ethane two-fluid extraction, the extraction pressure is 11 MPa, the extraction temperature is 42°C, and the extraction time is 3h; after the extraction is completed, the pressure is quickly reduced to 5MPa, and the temperature is raised to 54°C, the extracted ethanol is separated, and then the separated The resulting ethanol is rapidly cooled to 13°C, and fruit alcohol with an alcohol content of 93% (V / V) can be obtained.

[0023] The fr...

Embodiment 3

[0024] Embodiment 3 Adopt the following steps to realize the present invention:

[0025] (1) The pineapple dry wine obtained by fermenting the pineapple juice is first treated with an ultrasonic wave with a frequency of 50kHz for 50s, and then a pulsed electric field with a frequency of 30Hz and an electric field strength of 40 KV / cm for a treatment time of 400μs to obtain a fermentation treatment liquid ;

[0026] (2) Subject the fermentation treatment liquid to supercritical CO 2 The ethanol in the fermentation broth is extracted with ethane two-fluid, the extraction pressure is 12 MPa, the extraction temperature is 46 ° C, 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 56 ° C, and the extracted ethanol is separated out, and then rapidly cool the separated ethanol to 16°C to obtain fruit alcohol with an alcohol content of 96% (V / V).

[0027] The fruit alcohol obtained in thi...

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PUM

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Abstract

The invention discloses a method for ultrasonic wave-pulsed electric field collaborative supercritical production of fruit alcohol. The method includes: firstly subjecting fruits to full-juice fermentation to obtain fruit dry wine, employing ultrasonic wave with frequency of 30-50kHz to conduct treatment for 20-50s, then employing a pulsed electric field with frequency of 10-30Hz and electric field intensity of 20-50KV / cm to perform treatment for 200-400 microseconds so as to obtain a fermentation treatment liquid; and then subjecting the fermentation treatment liquid to supercritical CO2 and ethane two-fluid extraction, separating the ethanol obtained by extraction, and then rapidly cooling the ethanol so as to obtain fruit alcohol with alcoholic strength of 90%-96% (V / V). The fruit alcohol produced by the method provided by the invention has typical fruit aroma, and keeps aromatic matters in fermented wine very well, wherein the content of ethyl acetate, ethyl propionate, ethyl lactate, ethyl laurate, phenethyl alcohol and other aromatic matters is enhanced by 50%-70% relative to traditional distillation ways. The fruit alcohol produced by the method provided by the invention has the advantages of high alcoholic strength, no evil or miscellaneous flavor, time saving and labor saving, and low cost.

Description

technical field [0001] The invention relates to a method for producing fruit alcohol, in particular to a method for supercritically producing fruit alcohol with ultrasonic waves in cooperation with a pulsed electric field, and belongs to the technical field of fruit processing. Background technique [0002] Distilled spirits are various alcoholic beverages that have a higher ethanol concentration than the original fermentation product. Brandy, whiskey, rum and Chinese liquor all belong to distilled liquor, most of which are high-alcohol spirits. The production process is firstly brewed, then distilled and cooled, and finally a high-alcohol solution drink is obtained. Brewing fruit distilled wine with fruit fermentation is an emerging direction in recent years. [0003] For example, ZL 200810073853.2 discloses a longan fermented distilled wine, which is made from longan through steps including beating, solubilization and preservation, pH control, fermentation and distillatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/16C12H1/14
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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