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A filter medium and a filter method for efficiently filtering fresh-flavor liquor

A fragrant liquor and filter medium technology, applied in the field of winemaking, can solve the problems of long-term storage of fusel oil content, etc., and achieve the effects of reducing spicy and bran flavors, high-efficiency filtration, and strong pertinence

Inactive Publication Date: 2019-01-11
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the technical problem that the new Fen-flavor liquor needs to be stored for a long time to remove the evil smell and the fusel oil content is too high, and to provide a filter medium and a filtering method for efficiently filtering Fen-flavor liquor

Method used

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  • A filter medium and a filter method for efficiently filtering fresh-flavor liquor
  • A filter medium and a filter method for efficiently filtering fresh-flavor liquor
  • A filter medium and a filter method for efficiently filtering fresh-flavor liquor

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Embodiment 1

[0030] A filter medium for efficiently filtering fragrance-flavor liquor in this embodiment, the filter medium is composed of peanut shell nanocellulose, activated carbon, and macroporous adsorption resin, wherein: the peanut shell nanocellulose, activated carbon, macroporous adsorption resin The mass ratio of the resin is 1:1:8; where:

[0031] The filter medium A: prepared according to the reference (Liu Xiao, Dong Haizhou, Hou Hanxue. Preparation and Characterization of Peanut Shell Nanocellulose [J] Modern Food Science and Technology, 2015, 31(3): 172-176), peanut shell Nanocellulose has a rod-like structure with a length of 150nm and a diameter of 15nm;

[0032] Filter medium B: Mix 201 spherical activated carbon with a particle size of 1.0cm and 203 spherical activated carbon at a mass ratio of 1.5:1;

[0033] Filter medium C: H-50 macroporous adsorption resin with a porogen-to-monomer mass ratio of 24% (W / W), and a specific surface area of ​​400m 2 / g.

[0034] The a...

Embodiment 2

[0045]A filter medium for efficiently filtering fragrance-flavor liquor in this embodiment, the filter medium is composed of peanut shell nanocellulose, activated carbon, and macroporous adsorption resin, wherein: the peanut shell nanocellulose, activated carbon, macroporous adsorption resin The mass ratio of the resin is 1:1:8; where:

[0046] Filter medium A: Prepared according to the reference (Liu Xiao, Dong Haizhou, Hou Hanxue. Preparation and characterization of peanut shell nanocellulose [J] Modern Food Science and Technology, 2015,31(3):172-176), peanut shell nanofiber The element is a rod-shaped structure with a length of 180nm and a diameter of 20nm;

[0047] Filter medium B: Mix 201 spherical activated carbon with a particle size of 1.2cm and 203 spherical activated carbon at a mass ratio of 1.5:1;

[0048] Filter medium C: H-50 macroporous adsorption resin with a porogen-to-monomer mass ratio of 25% (W / W), and a specific surface area of ​​420m 2 / g.

[0049] The...

Embodiment 3

[0060] A filter medium for efficiently filtering fragrance-flavor liquor in this embodiment, the filter medium is composed of peanut shell nanocellulose, activated carbon, and macroporous adsorption resin, wherein: the peanut shell nanocellulose, activated carbon, macroporous adsorption resin The mass ratio of the resin is 1:1:8; where:

[0061] Filter medium A: Prepared according to the reference (Liu Xiao, Dong Haizhou, Hou Hanxue. Preparation and characterization of peanut shell nanocellulose [J] Modern Food Science and Technology, 2015,31(3):172-176), peanut shell nanofiber The element is a rod-shaped structure with a length of 210nm and a diameter of 25nm;

[0062] Filter medium B: Mix 201 spherical activated carbon with a particle size of 1.5cm and 203 spherical activated carbon at a mass ratio of 1.5:1;

[0063] Filter medium C: H-50 macroporous adsorption resin with a porogen-to-monomer mass ratio of 26% (W / W), and a specific surface area of ​​430m 2 / g.

[0064] Th...

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Abstract

The invention relates to a filter medium and a filter method for efficiently filtering fresh-flavor liquor, and relates to the technical field of liquor brewing. The filter medium of the invention iscomposed of peanut shell nanocellulose (filter medium A), activated carbon (filter medium B) and macroporous adsorption resin (filter medium C), wherein the mass ratio of the peanut shell nanocellulose, activated carbon and macroporous adsorption resin is 1: 1: 8. The three filter mediums of the invention are arranged in the steam drum according to the sequence of C, B and A, and the wine steam isfiltered by the filter mediums in turn and then condensed to obtain purified raw wine. The invention solves the technical problem that the new liquor of the fragrant liquor needs to be stored for a long time to remove the evil smell and the fusel oil content is on the high side, and the three-stage filtration method adopted by the invention has strong pertinence, the ethyl lactate content in theoriginal liquor obtained by filtration treatment decreases obviously, and the fusel oil content (isoamyl alcohol, isobutanol and isopropanol) also decreases obviously.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a filter medium for efficiently filtering Fen-flavor liquor and a filter method thereof. Background technique [0002] The freshly distilled Fen-flavor liquor contains a small amount of low-boiling point irritating substances, which will cause the liquor to be hot and spicy, and also have evil smells such as chaff; based on the process characteristics of Fen-flavor liquor, the fusel oil content in the original liquor is relatively high If the content is too high, it will be toxic to the human body. The larger the molecular weight, the slower the oxidation rate in the body, the longer the residence time, and the greater the toxicity. Higher alcohols can congest the nervous system, leading to adverse symptoms such as dry mouth and headache after drinking. [0003] At present, medium and long-term storage in earthen vats is usually used to remove the spicy and chaffy smell of Fen-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H6/02C12H1/044C12H1/052C12H1/056
CPCC12H1/0408C12H1/0416C12H1/0424
Inventor 曹敬华陈茂彬朱正军方尚玲张玉
Owner HUBEI UNIV OF TECH
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