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A method for improving the quality of edible alcohol by applying activated carbon

A technology of edible alcohol and activated carbon, applied in the food field, can solve the problems of peculiar smell, poor physical and chemical indicators of edible alcohol, and poor purity.

Active Publication Date: 2021-04-09
COFCO NUTRITION & HEALTH RES INST +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the treatment of activated carbon, the purity, smell and taste of edible alcohol and the wine prepared therefrom will be significantly improved, which solves the defects of poor physical and chemical indicators, impure taste and irritating smell of edible alcohol in the prior art
[0005] Therefore, the purpose of the present invention is to provide a new method for using activated carbon to improve the quality of edible alcohol, so as to overcome the defects of low purity, poor purity, and peculiar smell of edible alcohol in the prior art.

Method used

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  • A method for improving the quality of edible alcohol by applying activated carbon
  • A method for improving the quality of edible alcohol by applying activated carbon

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] At a temperature of 20°C, the rectified edible alcohol (alcohol content is 95.5° (v / v)) is successively adsorbed through a chromatographic column filled with activated carbon A and a chromatographic column filled with activated carbon B. The diameter-to-height ratio of the two chromatography columns is 1:3, and the adsorption flow rate of the chromatography column is 60ml / min; among them, the pore diameter of activated carbon A is 40 mesh, the iodine adsorption value is 1022, and the specific surface area is 2000m 2 / g, the pore size of activated carbon B is 40 mesh, the iodine adsorption value is 1022, and the specific surface area is 1200m 2 / g. For the adsorption treatment of 1kg of edible alcohol, the consumption of activated carbon A and activated carbon B is 100g. Edible alcohol 1 with improved quality is thus obtained.

Embodiment 2

[0031] At a temperature of 25°C, the rectified edible alcohol (alcohol content is 95.9° (v / v)) is adsorbed successively through a chromatographic column filled with activated carbon A and a chromatographic column filled with activated carbon B. The diameter-to-height ratio of the two chromatography columns is 1:5, and the adsorption flow rate of the chromatography columns is 100ml / min; among them, the pore diameter of activated carbon A is 20 mesh, the iodine adsorption value is 1022, and the specific surface area is 2000m 2 / g, the pore size of activated carbon B is 20 mesh, the iodine adsorption value is 1000, and the specific surface area is 1200m 2 / g. For the adsorption treatment of 1.5kg edible alcohol, the consumption of activated carbon A and activated carbon B is 100g. Edible alcohol 2 with improved quality is thus obtained.

Embodiment 3

[0033]At a temperature of 23°C, the rectified edible alcohol (alcohol content is 95.7° (v / v)) is successively adsorbed through a chromatographic column filled with activated carbon A and a chromatographic column filled with activated carbon B. The diameter-to-height ratio of the two chromatography columns is 1:4, and the adsorption flow rate of the chromatography column is 75ml / min; among them, the pore diameter of activated carbon A is 20 mesh, the iodine adsorption value is 1022, and the specific surface area is 2000m 2 / g, the pore size of activated carbon B is 20 mesh, the iodine adsorption value is 1000, and the specific surface area is 1200m 2 / g. For the adsorption treatment of 1.3kg of edible alcohol, the consumption of activated carbon A and activated carbon B is 100g. Edible alcohol 3 with improved quality is thus obtained.

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Abstract

The purpose of this invention is to provide a method for improving the quality of edible alcohol using activated carbon, which method includes adopting two activated carbon chromatography columns with a specific diameter-to-height ratio to continuously adsorb edible alcohol, so that the obtained edible alcohol has better smell and taste with higher purity and fewer impurities.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a method for improving the quality of edible alcohol by using activated carbon. Background technique [0002] my country is a big liquor consumption country. Good-quality liquor has the characteristics of pure and elegant aroma, mellow sweetness and softness in the mouth, and clean and refreshing aftertaste, so it is very popular among consumers. Usually, edible alcohol as the main raw material of liquor is produced through fermentation of raw materials such as starch or molasses. Due to the different raw materials used, different special sensory characteristics and flavor substances will remain in the distilled alcohol, and these substances will further affect the flavor of the finished drinking wine. Therefore, the quality of edible alcohol is more and more valued by people. [0003] Studies have shown that the quality of edible alcohol directly affects the quality ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/044
CPCC12H1/0408
Inventor 刘劲松刘辉何志远姜开荣金明亮宫殿良郭福阳从志会张志凌刘岩陈晓红熊强沈乃东唐堂张宏嘉
Owner COFCO NUTRITION & HEALTH RES INST