Equipment for accelerating aging of liquid fermented products and regulating reaction with gases
A liquid fermentation and product technology, applied in the preparation of vinegar, the preparation of alcoholic beverages, the chemical/physical/physicochemical process of energy application, etc., can solve the problems of unsatisfactory flavor treatment effect and accelerated product oxidation process, etc.
Active Publication Date: 2016-04-06
JIANGSU UNIV
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Problems solved by technology
Some of the above methods use ultrasound alone, and some use ultrasound and other methods to treat fermented liquid food separately. Although such an aging process accelerates the esterification and etherification reactions, the local high temperature and high pressure generated by ultrasonic cavitation will lead to a large amount of fermentation. Generates free radicals, which greatly accelerates the oxidation process of the product
Therefore, although ethers and esters are formed, the flavor treatment effect of the product is still not very satisfactory, mainly because of the generation of some oxidative off-flavors
Method used
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Embodiment 2
[0032] As for the freshly brewed dry red wine in the storage tank 6, the peristaltic pump 7 is pumped into the ultrasonic treatment chamber 5 at a flow rate of 500mL / min. When the overflow pipe 8 has wine flowing out, the ultrasonic generator 1 is turned on to drive the corresponding ultrasonic wave The tool head 2 emits ultrasonic waves with a frequency of 20KHz for low-frequency ultrasonic processing, and simultaneously opens the gas generator 4 and the restrictor valve 9 to inject 50 mL / min of helium gas. After 20 minutes of treatment, close the restrictor valve 9 and the ultrasonic generator 1 . Turn on the ultrasonic generator 1 to drive the tool head to emit 150KHz ultrasonic waves, and simultaneously turn on the gas generator 4 and the restrictor valve 9 to feed in ozone with a flow rate of 5ml / min for 20min. The processed wine is stored in airtight oak barrels. Compared with the original wine, the wine treated by this method has 2.1% lower chroma, 18.3% higher hue, 21...
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Abstract
The invention discloses equipment for accelerating aging of liquid fermented products and regulating reaction with gases, belonging to the technical field of chemical reaction reinforcement devices. The equipment comprises a storage tank, a feed pump, an ultrasonic reactor with a vent pipe, a plurality of energy-gathered ultrasonic transducers and ultrasonic generators thereof, an ozone generator, inert gas cylinders and connecting lines among the equipment, wherein the plurality of energy-gathered ultrasonic transducers can have different frequencies or the same frequency; the ultrasonic transducers with different frequencies can be used in a synchronously and sequentially combined manner. The equipment has the characteristic that the equipment is used in controlled oxidation reactions of liquid fermented products to accelerate the aging processes of the liquid fermented products and ultrasonically reinforcing chemical reactions in which gases participate.
Description
technical field [0001] The invention relates to the technical field of chemical reaction strengthening devices, belonging to the fields of food, medicine and chemical industry, in particular to ultrasonic strengthening equipment for accelerated aging of liquid fermentation products and chemical reactions involving gas. Background technique [0002] Ultrasound, as a physical processing method, has been widely used in food, medicine, chemical and other industries in recent years because of its safe operation and low cost. It can be used in many aspects such as auxiliary extraction, dispersion, emulsification and chemical reaction promotion of active ingredients of biological resources. The main principle of action is the cavitation of ultrasonic waves, which produces local instantaneous high temperature and high pressure, and the high pressure is released quickly to a certain extent, thereby generating a huge mechanical force on the liquid and enhancing the effect of mass tran...
Claims
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Patent Timeline
Login to View More IPC IPC(8): C12J1/10C12H1/12C12H1/16B01J19/10
CPCB01J19/10C12H1/12C12H1/16C12J1/10
Inventor 骆琳任晓峰丁青芝马海乐张庭张志恩陈书蓓
Owner JIANGSU UNIV