Method for making low-alcohol or alcohol-less raw juice fermented alcohol drink by low-temperature two-tower rectification method

A double-tower rectification and alcohol fermentation technology, applied in the preparation of alcoholic beverages, food science and other directions, can solve the problems of unsatisfactory proportion of aromatic components and no practical and effective solutions.

Inactive Publication Date: 2006-08-09
NANJING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Previous literature and patent reports on the preparation of dealcoholized alcoholic products by vacuum distillation simply recovered the main aroma components in the original wine (mainly beer and wine, etc.), and if the aroma in the existing original wine was caused by th

Method used

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  • Method for making low-alcohol or alcohol-less raw juice fermented alcohol drink by low-temperature two-tower rectification method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: Two low-temperature separation and rectification towers are adopted, the tower diameters are 200mm and 100mm respectively, and the theoretical plate height is 60 pieces. The SINOPAK-500 wire mesh packing produced by Jiangsu Huaji Tower Industry is used, and the reboiler at the bottom of the tower is uniform. Thin-film evaporator (NB series-12m produced by Hengyang Jinshan Traditional Chinese Medicine Equipment Manufacturing Co., Ltd.) 2 Thin film evaporator with heating area). according to figure 1 According to the process, take dry red wine (Changyu dry red, Yantai Changyu Company, the ethanol concentration of the original wine is about 15.77% (w / w)) from container 1 with a feed rate of 10Kg / h and heat it to 35°C and enter the first rectification tower 4. The operating pressure at the top of the tower is 6665Pa, and the reflux ratio is 20. The mixture of water, ethanol and aromatics produced at the top of the tower is about 2Kg / h, which enters the secon...

Embodiment 2

[0033] Example 2: Take dry red wine from container 1 and heat it to 15°C to enter the first rectification tower 4. The operating pressure at the top of the tower is 2667 Pa, and the reflux ratio is 15. The mixture of water, ethanol and aroma produced at the top of the tower enters the second rectification tower 8 at 15°C. The operating pressure at the top of the second rectification tower is 2667 Pa, and the reflux ratio is 25. The temperature of the first stage partial condenser 9 on the top of the tower is about 17°C, the temperature of the second stage partial condenser 12 is about 5°C, the temperature of the third stage partial condenser 13 is about -13°C, and the temperature of the total condenser 14 is about -19°C. All the other test conditions are exactly the same as in Example 1. The result is consistent with Example 1.

Embodiment 3

[0034] Example 3: Take dry red wine from container 1 and heat it to 50°C to enter the first rectification tower 4. The operating pressure at the top of the tower is 13333 Pa, and the reflux ratio is 25. The mixture of water, ethanol and aroma produced at the top of the tower enters the second rectification tower 8 at 50°C. The operating pressure at the top of the second rectification tower is 13333 Pa, and the reflux ratio is 35. The temperature of the first stage partial condenser 9 on the top of the tower is about 16°C, the temperature of the second stage partial condenser 12 is about 4°C, the temperature of the third stage partial condenser 13 is about -12°C, and the temperature of the total condenser 14 is about -19°C. All the other test conditions are exactly the same as in Example 1. The result is consistent with Example 1.

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Abstract

This invention relates to a method for producing low mellow or mellowless flumet fermented liquor with the low temperature double tower rectify method, which carries out super-short time contact-low temperature decompression distillation to the raw spirit in a first tower, in which, the bottom gets the de-mellow solution, the top gets the mixture of water, alcohol and perfume contents, the top distilled part enters into the middle of the second tower at low temperature, which applies decompression fractionation, the top distilled part is the perfume contents with the constant pressure boiling point lower than alcohol, which are collected directly in the way of controlling temperature of the segregator and controlling refluence ratio and the methyl alcohol in them is removed, alcohol product is collected from the middle of the tower, perfume contents with the boiliong point higher than the alcohol are collected from the lower part of the tower, the residue liquid at the bottom is the perfume compoment with the highest boiling point, the de-mellow liquid at the bottom of the first, the perfume components at the top of the second tower and the the perfume components at the bottom of the second tower are mixed and added with suitable distilled water to get low-mellow or mellowless raw fermented liquor.

Description

1. Technical field [0001] The invention relates to a method for manufacturing low-alcohol or no-alcohol raw juice fermented alcoholic beverages. 2. Background technology [0002] (1) Origin of alcohol-free and low-alcohol raw juice fermented alcoholic beverages [0003] Original juice fermented alcoholic beverages mainly include beer, fruit wine (wine, cider, hawthorn wine, plum wine, kiwi fruit wine and other fruit juice fermented wine, etc.) and rice wine, which occupy a large share in the entire beverage market. The alcohol content of beer produced by ordinary original wort fermentation is between 3-5% (w / w), and the alcohol content of wine produced by fermentation of original grape juice is 9-10% (w / w) or 11-12% ( v / v), and the alcohol content in the yellow rice wine produced by glutinous rice plus distiller's yeast fermentation is between 15~25% (w / w). In recent years, with the improvement of people's living standards and the enhancement of health awareness, as well a...

Claims

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Application Information

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IPC IPC(8): C12G3/12A23L2/38C12H6/02
Inventor 张志炳李磊谭淑娟武法文徐志红
Owner NANJING UNIV
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