A liquor quality improving method and applications thereof

A wine quality and wine liquid technology, applied in the preparation of alcoholic beverages, vinegar preparation, food science, etc., can solve the problems of rarely improving wine quality, and achieve the effects of rapid popularization, low cost and easy operation

Inactive Publication Date: 2017-07-14
GUANGZHOU NANENG ENVIRONMENTAL PROTECTION TECHCAL DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, there are few related technical reports on improving wine quality from the perspective of oxidation-reduction potential

Method used

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  • A liquor quality improving method and applications thereof
  • A liquor quality improving method and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 adopts the following steps to realize the present invention:

[0024] (1) Pour 20 grams of pure water into an empty glass wine bottle;

[0025] (2) Take 10 grams of 200-mesh magnesium powder, 20 grams of 200-mesh far-infrared ceramic powder, and 30 grams of 200-mesh food-grade gypsum powder, and stir them evenly to form a composite powder;

[0026] (3) Use a long funnel to pour the composite powder into a glass wine bottle with water, shake it mechanically for 2 minutes, let the water and powder fully mix, and form a layer of composite slurry with a certain thickness at the bottom of the bottle;

[0027] (4) After standing for 3-5 minutes, the surface of the slurry in the bottle begins to solidify;

[0028] (5) After 24 hours of natural air drying, the functional material at the bottom of the bottle is completely solidified and sticks firmly to the bottom of the bottle;

[0029] (6) Pour wine liquid into the bottle that has been processed through the abov...

Embodiment 2

[0036] Embodiment 2 adopts the following steps to realize the present invention:

[0037] (1) First pour 15 grams of pure water into the empty ceramic wine bottle;

[0038] (2) Take 5 grams of 20-mesh magnesium granules, 5 grams of 1 mm diameter far-infrared ceramic balls, 10 grams of 1 mm diameter negative ion ceramic balls (negative ion concentration 200-20,000 / cubic centimeter / second), 200 mesh food-grade gypsum powder 20 grams, stirred evenly to form a composite powder;

[0039] (3) Use a long funnel to pour the composite powder into a ceramic wine bottle with water, shake it mechanically for 2 minutes, let the water and powder fully mix, and form a layer of composite slurry with a certain thickness at the bottom of the bottle;

[0040] (4) After standing for 3-5 minutes, the surface of the slurry in the bottle begins to solidify;

[0041] (5) After 24 hours of natural air drying, the functional material at the bottom of the bottle is completely solidified and sticks fir...

Embodiment 3

[0043] Embodiment 3 adopts the following steps to realize the present invention:

[0044] (1) Take 400-mesh magnesium powder and 400-mesh food-grade gypsum powder as inorganic functional materials, and stir them evenly to form a composite powder according to the mass ratio of 1:3; prepare purified water 0.3 times the total mass of the composite powder;

[0045] (2) First pour pure water into the empty ceramic wine bottle;

[0046] (3) Then use a long funnel to pour the composite powder into a ceramic wine bottle with water, shake it mechanically for 3 minutes, let the water and powder fully mix, and form a layer of composite slurry with a certain thickness at the bottom of the bottle;

[0047] (4) After standing for 3-5 minutes, the surface of the slurry in the bottle begins to solidify;

[0048] (5) After 24 hours of natural air drying, the functional material at the bottom of the bottle is completely solidified and sticks firmly to the bottom of the bottle;

[0049] (6) Pour...

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Abstract

A liquor quality improving method and applications thereof are disclosed. The method includes firstly injecting purified water into a present ceramic or glass bottle, fully mixing an inorganic functional material and food-grade gypsum powder, adding the mixture into the bottle, vibrating the bottle to achieve thorough mixing to form composite slurry, air-drying the composite slurry so that a solidified layer firmly adhered to the bottom is formed at the bottom of the bottle, then adding liquor into the bottle, sealing the bottle, and storing the bottle for 10 days or above. According to the method, the pH value of the liquor can be increased to allow improved liquor to be weakly alkaline; the oxidizing positive-potential original liquor can be improved into reducing and negative-potential liquor having healthcare functions; molecule clusters of the original liquor can be reduced; ageing and mellowing effects are enhanced; and taste of the liquor is improved. Shape or structure changes of the original liquor bottle are not needed, organic glue or liquor bottle sintering is not needed, and addition of a chemical treating agent is not needed, thus avoiding liquor bottle contamination. The method is simple, easy to operate and low in cost, can be widely used in the fields of baijiu, yellow rice wine, wine, and the like, and can also be used for improving soybean sauce, mature vinegar, and other liquids.

Description

technical field [0001] The invention relates to a method for improving wine quality and its application, belonging to the technical field of food processing. Background technique [0002] Baijiu is a beverage fermented and distilled from wheat, sorghum, corn, sweet potato, rice bran and other grains or other fruits. Its liquid is colorless and transparent, so it is called Baijiu. The main components of liquor are ethanol (alcohol) and water (accounting for 98%~99% of the total). As a high-concentration alcoholic beverage, liquor has a relatively high alcohol content, generally 30-65 degrees. Liquor should not be drunk on an empty stomach, before going to bed, when you have a cold or when you are emotional, so as to avoid cardiovascular damage. It is also unfavorable to drink a lot. Excessive drinking can cause acute and chronic alcoholism, which can lead to chronic gastritis, malnutrition, neuritis, cirrhosis, pancreatitis, heart disease, arteriosclerosis, esophageal cance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/10C12J1/00A23L27/50
CPCC12H1/10C12J1/00
Inventor 李彤许国昌李锋林志东李子千李昕晓刘子明雷宇姚昱同
Owner GUANGZHOU NANENG ENVIRONMENTAL PROTECTION TECHCAL DEV CO LTD
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