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Process for accelerating ageing of yellow rice wine by X rays

An X-ray and yellow rice wine technology, which is applied in the field of X-ray aging yellow rice wine, can solve the problems of peracetic acid instability, colloid destruction, and unfavorable health preservation, so as to promote aging, sweet and refreshing taste, and improve The effect of wine taste

Inactive Publication Date: 2018-11-13
枣阳市灵鹿酒业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese Patent No. CN201510986142.4 discloses a Maotai-flavored liquor brewing method and its device. The aging process is accelerated through infrared rays, additives, magnetic fields, and temperature control. The operation is complicated. Secondly, peracetic acid is used as an additive. It is extremely unstable and can explode at -20°C. It is more likely to cause an explosion when it is exposed to heat, light, vibration, or the presence of metal ions. Therefore, the safety of this solution needs to be considered. Secondly, peracetic acid decomposes to produce acetic acid, which reduces the alcohol consumption. The pH value is not conducive to health
[0004] Chinese Patent No. CN201510014431.8 discloses an accelerated aging ceramic liquor bottle, which accelerates the aging of liquor by emitting negative oxygen ions and far infrared rays. Stone, medical stone, etc., will inevitably introduce a variety of metal ions during the aging process, such as iron, copper, strontium, manganese, and chromium ions, which will significantly increase the content of metal ions and destroy the previously formed colloid. Oligopeptides and oligosaccharides (such as tannins) form co-polymerized precipitates, which affect wine quality
[0005] Another Chinese Patent No. CN201010507374.4 discloses a wine quality purification method, by mixing oxygen or ozone in the wine body, and then using TiO 2 The photocatalyst catalyzes the occurrence of redox reactions, but the photocatalyst has no selectivity in decomposing organic matter. It will decompose various organic matters in rice wine liquid, including ethanol, acetic acid, ethyl acetate, etc., and the material supporting the catalyst itself will also be decomposed. Once When the catalytic particles fall off, the material will fail; secondly, the agglomeration of the catalyst particles is serious, resulting in too small a specific surface area and a weak catalytic effect, resulting in an incomplete oxidation reaction and easily producing other unknown harmful substances

Method used

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  • Process for accelerating ageing of yellow rice wine by X rays

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preparation example Construction

[0044] The preparation method of described catalyst is:

[0045] S1, soak the ceramic carrier with hydrochloric acid solution, then wash with deionized water until neutral and dry;

[0046] S2. Grinding the non-metallic oxide through a 200-mesh sieve to obtain the undersieve, adding water, and mixing to obtain mud;

[0047] S3, mixing the mud material with the ceramic carrier, pressing and forming, drying, and then cooling naturally;

[0048] S4. High-temperature calcination, the temperature of the high-temperature calcination is 450-500° C., the firing time is 12-24 hours, and it is cooled for later use. The internal organic matter of non-metal oxides is removed by high-temperature calcination. In addition, calcination is also conducive to the growth of non-metal oxide grains and improves the adhesion effect.

Embodiment 1

[0050] A kind of technology of X-ray aging rice wine, the process steps are as follows: the new wine is sent into an aging device, zinc hypochlorite is used as an oxidant, zinc hypochlorite solution is added to the yellow rice wine to be treated, in every liter of yellow rice wine to be treated, The mass fraction of the corresponding available chlorine is 100mg / L, irradiated with X-rays under normal temperature and pressure conditions, the irradiation dose is 3kGy, irradiated once every 6h, and lasts for 18 times to carry out oxidation-reduction reaction, and the treated Rice wine should be stored in airtight storage at room temperature for 2 months.

Embodiment 2

[0052] A kind of technology of X-ray aging rice wine, the process steps are as follows: the new wine is sent into an aging device, zinc hypochlorite is used as an oxidant, zinc hypochlorite solution is added to the yellow rice wine to be treated, in every liter of yellow rice wine to be treated, The mass fraction of corresponding available chlorine is 80mg / L, under the condition of normal temperature and pressure, it is irradiated with X-rays, the irradiation dose is 1kGy, and it is irradiated once every 6h for 24 times, and redox reaction is carried out, and the treated Rice wine should be stored in airtight storage at room temperature for 2 months.

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Abstract

The invention discloses a process for accelerating ageing of yellow rice wine by X rays, and relates to the technical field of yellow rice wine ageing. The process comprises the following steps: feeding new wine into an ageing device, taking zinc hypocholoride as an oxidizing agent, adding a zinc hypocholoride solution into to-be-treated yellow rice wine, performing redox reaction under the illumination condition, and sealing and storing the treated yellow rice wine at room temperature for 2 months. The zinc hypocholoride serves as the oxidizing agent, acceleration of the redox reaction and esterification reaction is promoted under the synergistic effect of the X rays and a catalyst silicon dioxide, the ageing speed is high and the efficiency is high.

Description

technical field [0001] The invention relates to the technical field of rice wine aging, in particular to a process for accelerating the aging of rice wine with X-rays. Background technique [0002] Newly brewed yellow rice wine, usually newly brewed yellow rice wine, the molecular arrangement of the new wine is disordered, the alcohol molecular activity is large, unstable, and contains volatile substances such as hydrogen sulfide, mercaptan, and sulfide, as well as a small amount of acrolein, crotonaldehyde, Methanol, free ammonia and other low-boiling point substances are the main components of new wine, so the taste is rough, the smell is not enough, and it is more irritating; after the rice wine is decocted and poured into the altar, it needs to be aged for a certain period of time to oxidize the molecules in the wine Complex physical and chemical changes such as oxidization, association, aldehyde removal, acidification, fusion, and orderly arrangement between molecules m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/044C12H1/14C12H1/16
CPCC12H1/0408C12H1/14C12H1/165
Inventor 魏兆合
Owner 枣阳市灵鹿酒业有限公司
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