Composition for improving taste of white spirit, preparation method and device

A composition and taste technology, applied in the field of liquor processing, can solve the problems of high preservation cost, high production energy consumption, strong pollution, etc., and achieve the effects of no preservation cost, reduced production energy consumption, and simple operation process

Inactive Publication Date: 2022-02-11
李义成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] 1. The traditional method has a long period and high storage cost;
[0011] 2. The refrigeration equipment of the freeze filtration method has a large investment and high production energy consumption;
[0012] 3. Activated carbon adsorption treatment has disadvantages such as troublesome operation, strong pollution, and relatively high labor intensity during use;
[0013] 4. The effect of starch adsorption treatment is not good, and the dosage is large, and it is troublesome to deal with after use

Method used

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  • Composition for improving taste of white spirit, preparation method and device
  • Composition for improving taste of white spirit, preparation method and device
  • Composition for improving taste of white spirit, preparation method and device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] The embodiment of the present application provides a composition for enhancing the mouthfeel of liquor, which includes the following components by weight in grams:

[0056]

[0057] Its preparation method is as follows:

[0058] 1. Crushing, the raw materials are broken into broken particles with a crusher respectively, and the particle diameter is less than 0.5 cm;

[0059] 2. Grinding, the crushed raw materials are repeatedly ground into powder with a grinder for 4-5 times, and the diameter of the powder is greater than 150 mesh;

[0060] 3. Mixing molding, mixing the powder of raw materials and putting them into pre-prepared molds;

[0061] 4. Casting, the formed powder mixture is calcined at high temperature; the calcining temperature is from 1350 to 1650 degrees, and it is formed by step-by-step calcining.

[0062] 5. Grinding, after cooling the mixture calcined at high temperature, perform grinding.

Embodiment 2

[0064] The embodiment of the present application provides a composition for enhancing the mouthfeel of liquor, which includes the following components by weight in grams:

[0065]

[0066]

[0067] Its preparation method is as follows:

[0068] 1. Crushing, the raw materials are broken into broken particles with a crusher respectively, and the particle diameter is less than 0.5 cm;

[0069] 2. Grinding, the crushed raw materials are repeatedly ground into powder with a grinder for 4-5 times, and the diameter of the powder is greater than 150 mesh;

[0070] 3. Mixing molding, mixing the powder of raw materials and putting them into pre-prepared molds;

[0071] 4. Casting, the formed powder mixture is calcined at high temperature; the calcining temperature is from 1350 to 1650 degrees, and it is formed by step-by-step calcining.

[0072] 5. Grinding, after cooling the mixture calcined at high temperature, perform grinding.

Embodiment 3

[0074] The embodiment of the present application provides a composition for enhancing the mouthfeel of liquor, which includes the following components by weight in grams:

[0075]

[0076]

[0077] Its preparation method is as follows:

[0078] 1. Crushing, the raw materials are broken into broken particles with a crusher respectively, and the particle diameter is less than 0.5 cm;

[0079] 2. Grinding, the crushed raw materials are repeatedly ground into powder with a grinder for 4-5 times, and the diameter of the powder is greater than 150 mesh;

[0080] 3. Mixing molding, mixing the powder of raw materials and putting them into pre-prepared molds;

[0081] 4. Casting, the formed powder mixture is calcined at high temperature; the calcining temperature is from 1350 to 1650 degrees, and it is formed by step-by-step calcining.

[0082] 5. Grinding, after cooling the mixture calcined at high temperature, perform grinding.

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Abstract

The invention provides a composition for improving taste of Baijiu, a preparation method and a device, and relates to the technical field of Baijiu processing. The composition is prepared from the following components in parts by weight: 63 to 67 parts of silicon dioxide, 2 to 20 parts of sodium oxide, 4 to 6 parts of aluminum oxide, 1 to 2 parts of calcium fluoride, 0.5 to 0.8 part of magnesium oxide, 1.3 to 1.9 parts of potassium oxide, 0.4 to 0.9 part of thorium dioxide, 0.4 to 0.7 part of cerium oxide, 0.4 to 0.8 part of zirconium oxide and 0.4 to 0.9 part of ferrous chloride. The components are subjected to crushing, grinding, mixing forming, burning casting and grinding to prepare the composition. The device further comprises a device body, wherein the device body comprises a conveying assembly and a discharging assembly, the conveying assembly is communicated with the discharging assembly, and the composition is located in the conveying assembly. Compared with the existing method for removing peculiar smell, the device and the composition have the advantages that the period is obviously shortened, and the storage cost is not needed; besides, the investment of freezing equipment of a freezing filtration method can be avoided, so that the production energy consumption is reduced; meanwhile, the operation process is simple, convenient and free of pollution, and the labor intensity is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of liquor processing, in particular to a composition, a preparation method and a device for improving the taste of liquor. Background technique [0002] Liquor (Chinese Baijiu), also known as shochu, Laobaigan, Shaodaozi, etc., is one of the six major distilled liquors in the world; Baijiu has a compound aroma mainly composed of esters, and uses koji and distiller's yeast as saccharification and fermentation agents. quality) raw materials, which are made by cooking, saccharifying, fermenting, distilling, aging and blending; strictly speaking, the blended wine made by blending edible alcohol and edible spices cannot be regarded as liquor; liquor is mainly concentrated in the Yangtze River In the upper reaches of the Chishui River Basin and in the triangle area of ​​Renhuai in Guizhou, Yibin in Sichuan, and Luzhou in Sichuan, there are sauce-flavored and Luzhou-flavored types. [0003] However, liquor made fr...

Claims

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Application Information

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IPC IPC(8): C12H1/14B01D19/00
CPCC12H1/14B01D19/0005
Inventor李义成
Owner李义成