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Method for reducing acidity and removing fusel oil of plum wine

Active Publication Date: 2016-09-07
HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chemical acid reduction method is fast and effective, but there are likely to be salt residues after acid reduction, which may affect the quality and stability of fruit wine
Physical acid reduction method: mainly includes freezing treatment, electrodialysis, ion exchange method, etc., but often requires professional equipment, and the operation is cumbersome
Biological acid reduction method: use the metabolism of microorganisms to regulate acid substances, this method is often specific, and the metabolites are difficult to control
[0005] Chinese patent 201310564272.X discloses a method for reducing acidity and removing fusel oil in green plum wine. Anion exchange resin D314 is used to reduce acid and 28kHz and 45kHz ultrasonic waves are used to continuously and alternately remove fusel oil. The content of alcohol and oil has a large decrease, but the operation steps are more complicated and the cycle is longer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1 Plum wine for reducing acidity and removing fusel oil

[0025] The method for plum wine to reduce acidity and remove fusel oil comprises the following steps:

[0026] S1 Supercritical CO 2 Extraction: The soaked plum wine is sent to supercritical CO 2 In the device, the raffinate is collected after extraction; the extraction pressure is 12MPa, the temperature is 30°C, and the time is 30min; CO 2 The flow rate of the fluid is 200L / h;

[0027] S2 first analysis: extracted CO 2 The fluid enters the first analysis kettle, the pressure of the analysis is 8MPa, and the temperature is 18°C. The first analysis solution is collected, and the first analysis solution is merged into the raffinate to obtain the greengage after acid reduction and fusel oil removal. liquor.

Embodiment 2

[0028] Example 2 Plum wine for reducing acidity and removing fusel oil

[0029] The method for plum wine to reduce acidity and remove fusel oil comprises the following steps:

[0030] S1 Supercritical CO 2 Extraction: The soaked plum wine is sent to supercritical CO 2 In the device, the raffinate is collected after extraction; the extraction pressure is 14MPa, the temperature is 28°C, and the time is 35min; CO 2 The flow rate of the fluid is 200L / h;

[0031] S2 first analysis: extracted CO 2 The fluid enters the first analysis tank, the pressure of the analysis is 9MPa, and the temperature is 20°C. The first analysis solution is collected, and the first analysis solution is merged into the raffinate to obtain the green plum wine with acid reduction and fuser oil removal. .

Embodiment 3

[0032] Example 3 Plum wine for reducing acidity and removing fusel oil

[0033] The method for plum wine to reduce acidity and remove fusel oil comprises the following steps:

[0034] S1 Supercritical CO 2 Extraction: The soaked plum wine is sent to supercritical CO 2 In the device, the raffinate is collected after extraction; the extraction pressure is 12MPa, the temperature is 30°C, and the time is 30min; CO 2 The flow rate of the fluid is 200L / h;

[0035] S2 first analysis: extracted CO 2 The fluid enters the first analysis kettle, the pressure of analysis is 8MPa, and the temperature is 18°C. The first analysis solution is collected and merged into the raffinate to obtain green plum wine with acid reduction and fuser oil removal. ;

[0036] The second analysis of S3: CO after the first analysis 2 The fluid enters the second desorption tank with a pressure of 5MPa and a temperature of 38°C to remove the second desorption solution and recover CO 2 .

[0037] After te...

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PUM

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Abstract

The invention provides a method for reducing acidity and removing fusel oil of a plum wine. The method comprises the following steps: S1, supercritical CO2 extraction: putting the plum wine in a supercritical CO2 device, collecting an extract liquid after extraction, wherein the extraction pressure is 8-15MPa, the extraction temperature is 20-35 DEG C, and the extraction time is 20-40 minutes; S2, first desorption: putting the extracted CO2 fluid into a first desorption kettle, collecting a first desorption liquid, and mixing the first desorption liquid into the extract liquid to obtain the plum wine with acidity reduced and fusel oil removed, wherein the desorption pressure is 6-10MPa, and the desorption temperature is 15-22 DEG C. The method belongs to the field of food processing technology. The method provided by the invention is used for reducing the acidity and removing the fusel oil under the condition that the loss of active ingredients is reduced, the acidity and the fusel oil are removed simultaneously, the operation is simple and quick, no pollutant component is introduced, and the obtained plum wine with acidity reduced and fusel oil removed is good in quality and taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for reducing acid and removing fusel oil in green plum wine. Background technique [0002] Green plums are also called fruit plums and sour plums. Green plums are not only rich in nutrients, but also contain active ingredients such as citric acid, tannic acid, sitosterol, oleanolic acid and flavonoids. Thirst, beauty and beauty and other functions. Fresh greengage has the characteristics of high acid and low sugar. The sugar-acid ratio is about 0.2. It is not suitable for storage and should not be eaten directly. It is a typical processed fruit. [0003] Greengage wine is one of the main processed products of greengage. It has a unique flavor and has the functions of anti-oxidation, cardiovascular protection, and anti-aging. The production methods of green plum wine include fermentation method and soaking method. Fermentation method: crush fresh gr...

Claims

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Application Information

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IPC IPC(8): C12G3/08C12H1/16
CPCC12G3/08C12H1/16
Inventor 钱书元邹伟权缪来耿
Owner HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD