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Method for removing fusel oil in yellow rice wine

A technology for fusel oil and yellow rice wine, which is applied in the field of removing harmful substances in alcoholic beverages. It can solve problems such as poor specificity, loss of flavor, and taste cracking, and achieve the effects of easy operation, easy solution, and improved taste

Pending Publication Date: 2021-01-01
SHENZHEN ANGEL DRINKING WATER IND GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention adopts the low-temperature ultrafiltration membrane technology, combined with the method of specific resin adsorption, realizes efficient and specific removal of fusel oil, and greatly retains the unique flavor and mouthfeel of yellow rice wine while removing fusel oil efficiently, solving the problem of The existing methods for removing fusel oil have problems such as poor specificity, serious flavor loss, and taste fission

Method used

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  • Method for removing fusel oil in yellow rice wine
  • Method for removing fusel oil in yellow rice wine
  • Method for removing fusel oil in yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1: Preparation of specific macroporous resin by membrane hole drop-suspension polymerization

[0047] Water phase: In 300mL of deionized water, add 0.2% (ie 0.6g) of carrageenan and 0.4% (ie 1.2g) of gelatin, stir to dissolve, then add 0.4% (ie 1.2g) of aluminum hydroxide, and finally Add 0.05% (ie 0.15 g) of sodium dodecylsulfonate.

[0048] Non-aqueous phase: After mixing 30 mL of styrene, 5 mL of divinylbenzene and 30 g of n-hexane evenly, add 0.5 g of dibenzoyl peroxide (BPO), mix and dissolve.

[0049] The non-aqueous phase was added dropwise to the aqueous phase (the volume ratio of the non-aqueous phase and the aqueous phase was 1:8) through a 0.2 μm aluminum oxide ceramic membrane, while stirring and mixing rapidly. After the dropwise addition is completed, the temperature of the feed liquid is raised to 80°C, kept for 2 hours, then raised to 85°C, kept for 1 hour, finally raised to 95°C, kept for 6 hours, cooled to room temperature, and the reaction is c...

Embodiment 2

[0054] Embodiment 2: Using low-temperature ultrafiltration membrane filtration combined with 10% specific resin to adsorb rice wine

[0055] Under the conditions of a pressure of 0.1 MPa and 8°C, a certain amount of rice wine was filtered with an ultrafiltration membrane (PES, polyethersulfone) with a molecular weight cut-off of 10,000 Dalton, and the permeate was collected. Accurately weigh 15 g of the specific macroporous resin prepared in Example 1, add 150 mL of the filtrate (permeate) filtered by the ultrafiltration membrane, and adsorb for 2 h at 25° C. and 150 rpm. The fusel oil in rice wine decreased from 229.8mg / L before treatment to 53.31mg / L, and the removal rate was 76.8%.

Embodiment 3

[0060] Embodiment 3: Effect of specific resin adsorption fusel oil under different contact times

[0061] 10 g of the specific resin prepared in Example 1 was loaded into a PEG glass chromatography column, and 300 mL of rice wine was flowed through the adsorption column from top to bottom, and the adsorption time was recorded. When the contact time with the specific resin was 80min, the removal rate of fusel oil was 56.0%. When the contact time with the specific resin was 50min, the removal rate of fusel oil was 48.1%.

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Abstract

The invention discloses a method for removing fusel oil in yellow rice wine. The method comprises the following steps of: (1) filtering the yellow rice wine by using an ultrafiltration membrane, and collecting filtrate; and (2) adding specific adsorption resin into the filtrate in the step (1), adsorbing for 1-4 hours, and filtering by using a filtering net, thereby removing the fusel oil in the yellow rice wine. By adopting a low-temperature ultrafiltration membrane separation technique and combining the specific resin adsorbing the fusel oil in the yellow rice wine, the problem that people easily get drunk after drinking the yellow rice wine is solved to a great extent, meanwhile the flavor and the taste of the yellow rice wine are maintained, and the method is simple to operate and canbe applied to yellow rice wine production on a large scale.

Description

technical field [0001] The invention belongs to the technical field of removing harmful substances in wine, and in particular relates to a method for removing fusel oil in yellow rice wine. Background technique [0002] Yellow rice wine is a kind of fermented wine, which has a history of more than 5,000 years in China. Because it is rich in carbohydrates, amino acids, vitamins, inorganic salts, trace elements and biologically active ingredients, it is one of the most popular ancient wines. Yellow rice wine has low alcohol content, not only can be used as drinking wine, but also has the functions of accompaniment to food, cooking, and medicine. Regular consumption of rice wine is beneficial to human health, including preventing cancer, reducing cardiovascular diseases, and improving human immunity. Fusel oil is also called higher alcohol. Higher alcohol refers to monohydric alcohols composed of more than three carbon atoms, mainly including n-propanol, sec-butanol, isobutanol...

Claims

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Application Information

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IPC IPC(8): C12H1/07C12H1/056
CPCC12H1/063C12H1/0424
Inventor 肖凯军林蜜彬雷晶赵凯李国平耿予欢
Owner SHENZHEN ANGEL DRINKING WATER IND GRP
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