Method and device for treating white spirit by microwave aging acceleration

A microwave treatment and liquor technology, which is applied in the field of liquor aging treatment, can solve the problems of complex artificial comprehensive aging method, bad liquor taste, long time consumption, etc., so as to meet the needs of long-term microwave treatment of liquor and optimize the process. , the effect of uniform effect

Inactive Publication Date: 2020-01-14
SICHUAN UNIV
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Problems solved by technology

[0008] In order to solve the problems that the taste of newly brewed liquor is not good, the aging process of traditional liquor takes too long, and the process of artificial comprehensive aging method is complicated, the present invention uses microwaves to treat liquor, controls the temperature and heating rate, and avoids the problem of high temperature microwave treatment of liquor. The volatilization loss of aroma and taste components realizes the aging of newly brewed liquor under microwave conditions by selecting appropriate conditions

Method used

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  • Method and device for treating white spirit by microwave aging acceleration
  • Method and device for treating white spirit by microwave aging acceleration
  • Method and device for treating white spirit by microwave aging acceleration

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Embodiment 1

[0034] Example 1, such as figure 1 , figure 2 , image 3 As shown, the specific implementation process is as follows:

[0035] Before using liquor aging, first use GC-MS to obtain the composition data of liquor samples, and use support vector machine to process the data according to the composition data of liquor samples. After processing, liquor is divided into two categories, one is composition data and Similar to high-quality white wine, it is not suitable to use microwave-treated white wine, and the rest is suitable for microwave-treated white wine, and then microwave aging is only carried out for microwave-friendly white wine.

[0036] When microwave aging is carried out, the liquor is sampled, and the wine samples are divided into groups. According to the difference in initial power, time, and the highest temperature of liquor, microwave aging treatment is carried out in different process combinations. The processed liquor also needs to obtain component data. Data simi...

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Abstract

The invention provides a method and device for treating white spirit by microwave aging acceleration. The method comprises the steps of sampling; carrying out component analysis; carrying out data processing; and carrying out microwave aging acceleration. The device comprises a microwave aging acceleration device for processing the white spirit analyzed by the method. In the method for treating the white spirit, proper microwave treatment conditions are obtained through experiments, the aging of the white spirit is accelerated, and the negative influence of microwave aging acceleration is reduced.

Description

technical field [0001] The invention relates to the field of liquor aging treatment, in particular to a method and device for microwave aging treatment of liquor. Background technique [0002] Liquor is a traditional distilled liquor in my country, which is very popular in the market due to its unique fragrance and taste. However, the newly brewed liquor is violent and irritating. There are three main reasons: the first is that the newly brewed liquor contains volatile substances such as hydrogen sulfide and mercaptans, which affect the aroma and taste of the liquor; the second is the proportion of various acids, esters, alcohols and other substances in the liquor Inappropriate, resulting in uncoordinated taste of liquor; thirdly, the degree of molecular association in liquor is not high, resulting in the taste of liquor not being long and palatable. In order to solve these three problems, in the traditional liquor production process, there is often a storage process for n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/16G01N30/02
CPCC12H1/16G01N30/02
Inventor 华伟吴昊孙政沈才洪邓波敖灵宋川喻学淳
Owner SICHUAN UNIV
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