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Method for processing Xinhui orange spirit

A processing method and technology of spirits, applied in the processing field of Xinhui citrus spirits, can solve the problems of unseen Xinhui citrus spirits processing methods, overflow and volatilization of aroma substances, loss of aroma substances, etc., and achieve rich ester substances , Refreshing and smooth taste, fruity aroma

Inactive Publication Date: 2018-06-12
HUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Xinhui citrus spirits with high alcohol content can be obtained through distillation technology after the fermentation of Xinhui citrus juice, but a lot of aroma substances will be lost during the distillation process
In order to retain the aroma substances, it is generally used to receive the aroma substances during the distillation process, and then return the aroma substances to the wine after the distillation is over. However, this operation is difficult to perfect during the high-temperature distillation process, and there will still be More aroma substances overflow and volatilize
There is no processing method for producing Xinhuigan spirits through modern extraction technology

Method used

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  • Method for processing Xinhui orange spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) The dry wine obtained by fermenting the whole juice of Xinhuigan is first treated with ultrasonic waves with a frequency of 30kHz and ultraviolet rays with a wavelength of 170nm for 40s at the same time, and then a pulsed electric field with a frequency of 10Hz and an electric field strength of 20kV / cm. 300μs to obtain the fermentation treatment liquid;

[0016] (2) The treatment liquid is subjected to supercritical multi-fluid (CO 2 、H 2 , ethane) to extract the aroma substances, the extraction pressure is 20 MPa, the extraction temperature is 40°C, the fluid flow rate is 30L / h, and the extraction time is 4h; after the extraction is completed, the pressure is quickly reduced to 3 MPa, and the temperature is raised to 54°C. The substances are separated, and the aroma substances are treated with ultrasonic waves with a frequency of 10kHz for 4 minutes, and the temperature is quickly cooled to 2°C, and then kept in a constant temperature airtight storage;

[0017] (...

Embodiment 2

[0024] (1) The dry wine obtained by fermenting the whole juice of Xinhui mandarin oranges is first treated with ultrasonic waves with a frequency of 40kHz and ultraviolet rays with a wavelength of 180nm for 50s at the same time, and then a pulsed electric field with a frequency of 10Hz and an electric field strength of 35kV / cm. 400 μs to obtain the fermentation treatment solution;

[0025] (2) The treatment liquid is subjected to supercritical multi-fluid (CO 2 、H 2 , ethane) to extract aroma substances, the extraction pressure is 30 MPa, the extraction temperature is 42°C, the fluid flow rate is 35L / h, and the extraction time is 5h; after the extraction is completed, the pressure is quickly reduced to 4 MPa, and the temperature is raised to 56°C to release the aroma. The substances are separated, and the aroma substances are treated with ultrasonic waves with a frequency of 15kHz for 5 minutes, and the temperature is quickly cooled to 3°C, and then kept in a constant tempera...

Embodiment 3

[0033] (1) The dry wine obtained by fermenting the whole juice of Xinhuigan is first treated with ultrasonic waves with a frequency of 50kHz and ultraviolet rays with a wavelength of 220nm for 60s at the same time, and then a pulsed electric field with a frequency of 10Hz and an electric field strength of 55kV / cm. 500μs to obtain the fermentation treatment liquid;

[0034] (2) The treatment liquid is subjected to supercritical multi-fluid (CO 2 、H 2 , ethane) to extract the aroma substances, the extraction pressure is 40 MPa, the extraction temperature is 45°C, the fluid flow rate is 40L / h, and the extraction time is 6h; after the extraction is completed, the pressure is quickly reduced to 5 MPa, and the temperature is raised to 58°C. The substances are separated, and the aroma substances are treated with ultrasonic waves with a frequency of 20kHz for 6 minutes, and the temperature is quickly cooled to 5°C, and then kept in a constant temperature airtight storage;

[0035] (...

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Abstract

The invention discloses a method for processing Xinhui orange spirit. The method includes the steps that Xinhui orange full juice is fermented to obtain dry liquor, the dry liquor is treated, aroma substances are extracted in a special mode, aroma substances are further extracted from extraction raffinate, basic liquor is obtained by distilling secondary extraction raffinate, finally, the aroma substances are added into the Xinhui orange spirit basic liquor, and the Xinhui orange spirit which is strong in fruit aroma is obtained after ageing is performed under airtight conditions. The made Xinhui orange spirit is strong in fruit aroma, has rich ester substances, is refreshing and smooth in taste, and will not be drunk if drinking too much because the content of fusel oil is low. The methodis simple in technology and low in cost.

Description

technical field [0001] The invention relates to the field of fruit wine production, in particular to a processing method of Xinhuigan spirit. Background technique [0002] Guang tangerine peel, Xinhui tangerine peel is the best, has the effects of eliminating phlegm, relieving asthma, moistening lung and relieving cough, rich in various trace elements, and is deeply loved by consumers. Xinhui District, Jiangmen City, Guangdong Province is the authentic production area of ​​tangerine peel and the hometown of tangerine peel in China. Xinhui tangerine peel ranks first among the three treasures of Guangdong and has a long history of planting. Xinhui tangerine and Xinhui tangerine peel are both national geographical indication products. The pulp of Xinhuigan has been wasted as waste all the time. It is an effective way to solve the waste of pulp and pollute the environment by using the pulp of Xinhuigan to produce Xinhuigan spirit. [0003] After the fermentation of Xinhui manda...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 张斌
Owner HUIZHOU UNIV
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