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Method for preparing blending liquid by utilizing yellow water, and application of blending liquid

A technology for mixing liquor and edible alcohol, which is applied in the preparation of alcoholic beverages, etc. It can solve the problems that are not conducive to the large-scale treatment of yellow water by enterprises, the poor decolorization effect of activated carbon, and the loss of flavor components, so as to achieve the retention of flavor components, short cycle time, and energy saving. The effect of energy consumption

Active Publication Date: 2015-11-25
LUZHOU GUOZHIRONGYAO LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method consumes a large amount of ethanol, the cost is high, and the decolorization effect of activated carbon is poor, and the long-term treatment causes a lot of loss of flavor components, which is not conducive to the large-scale treatment of yellow water by enterprises.

Method used

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  • Method for preparing blending liquid by utilizing yellow water, and application of blending liquid
  • Method for preparing blending liquid by utilizing yellow water, and application of blending liquid
  • Method for preparing blending liquid by utilizing yellow water, and application of blending liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of method utilizing yellow water to make bartender liquid, comprises the following steps:

[0027] (1) Add attapulgite to 3L of fresh yellow water, the addition of attapulgite is 0.5% of the quality of fresh yellow water, then stir at room temperature for 6h, let stand to clarify and get the clear liquid, and obtain the first-level clear liquid 2.9 L;

[0028] (2) Microfilter the first-stage clear liquid with a 0.2 μm inorganic ceramic membrane to remove residual attapulgite particles, and the operating pressure is 0.3 MPa to obtain 2.88 L of the second-stage clear liquid;

[0029] (3) The second-stage supernatant was nanofiltered with an organic membrane with a molecular weight cut-off of 300, and the membrane pressure was controlled to be 1.5 MPa to finally obtain 2.6 L of colorless and transparent liquor.

Embodiment 2

[0031] (1) Add attapulgite to 6L of fresh yellow water, the addition of attapulgite is 0.6% of the fresh yellow water quality, then stir at room temperature for 6.5h, let stand to clarify and take the clear liquid, and obtain the first-level clear liquid 5.8L;

[0032] (2) Microfilter the first-stage clear liquid with a 0.2 μm inorganic ceramic membrane to remove residual attapulgite particles, and the operating pressure is 0.2 MPa to obtain 5.73 L of the second-stage clear liquid;

[0033] (3) The second-stage clear liquid is nanofiltered with an organic membrane with a molecular weight cut-off of 300, and the membrane pressure is controlled at 1.0 MPa to obtain 5.3 L of colorless and transparent liquor.

Embodiment 3

[0035] A kind of method utilizing yellow water to make bartender liquid, comprises the following steps:

[0036] (1) Add attapulgite to 9L of fresh yellow water, the addition of attapulgite is 0.8% of the fresh yellow water quality, then stir at normal temperature for 8h, let stand to clarify and get the clear liquid, obtain the first-level clear liquid 8.5 L;

[0037] (2) Microfilter the first-stage clear liquid with a 0.2 μm inorganic ceramic membrane to remove residual attapulgite particles, and the operating pressure is 0.5 MPa to obtain 8.32 L of the second-stage clear liquid;

[0038] (3) The second-stage supernatant was nanofiltered with an organic membrane with a molecular weight cut-off of 300, and the membrane pressure was controlled to be 2.0 MPa, and finally 7.6 L of colorless and transparent liquor was obtained.

[0039] The fresh yellow water in Embodiment 1 to Embodiment 3 is taken from the production workshop of Luzhou Laojiao Co., Ltd. Compared with the yell...

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Abstract

The invention belongs to the field of preparation of daqu liquor, and in particular relates to a method for preparing blending liquid by utilizing yellow water, and an application of the blending liquid. The method comprises the following steps: adding a suitable amount of attapulgite into fresh yellow water, stirring under room temperature for 4-8 h, standing, clarifying, centrifuging, intercepting filter residues, and taking the clear liquid, thus obtaining first-grade clear liquid; carrying out microfiltration on the first-grade clear liquid by adopting a 0.2 Mu m inorganic ceramic membrane for removing the residual attapulgite particles, intercepting filter residues, and taking the clear liquid, thus obtaining second-grade clear liquid; and carrying out nanofiltration on the second-grade clear liquid by adopting an organic membrane with the molecular cut off being 300, intercepting filter residues, and taking the clear liquid, and thus obtaining the colorless and transparent blending liquid. The method is simple, convenient and effectively; the attapulgite is mainly used for absorbing macromolecular impurities, the colloid property of yellow water is destroyed, the viscosity is reduced, the blockage for the membrane during the follow-up membrane filtration processes is alleviated, the clarified yellow water is rapidly decolored and concentrated by utilizing the microfiltration using the inorganic ceramic membrane and the nanofiltration using the organic membrane, and finally the colorless and transparent blending liquid with special flavor is obtained.

Description

technical field [0001] The invention belongs to the field of Daqu wine production, and specifically relates to a method for making liquor by using yellow water and an application thereof. Background technique [0002] Yellow water is the main by-product in the brewing process of liquor, accounting for 30% of liquor production. Yellow water contains 1%-2% residual starch, 0.3-0.7% residual sugar, 4%-5% alcohol, and contains long-term domesticated Beneficial to microorganisms; at the same time, rich in alcohols, esters, acids, aldehydes and other aroma and taste substances, sugar substances, fluorine-containing compounds, and a small amount of tannins and pigments. Every 10,000 tons of Daqu wine produces 3000-4000 tons of yellow water. The composition of yellow water is very complex. It has been determined that it contains a large number of aroma and taste substances such as alcohols, aldehydes, acids, and esters, some of which are similar to those in wine. Rich in organic a...

Claims

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Application Information

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IPC IPC(8): C12G3/06
Inventor 卫春会罗惠波黄治国李觅邓杰
Owner LUZHOU GUOZHIRONGYAO LIQUOR IND CO LTD
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