A method for purifying a liquor

Abstract

The present application belongs to the technical field of wine products, and particularly relates to a method for preparing non-distilled pure and clear zha liquor, which comprises the following steps: S1. filtering zha liquor raw liquid through a filter screen to obtain a filtrate; S2. adding white clay to the filtrate, and then taking supernatant after standing; S3. adding polyaluminum chloride to the supernatant, and then sequentially adding modified mesoporous iron-carbon material and polyacrylamide after the polyaluminum chloride is dissolved, and then stirring and standing to obtain second supernatant; and S4. filtering the second supernatant through a multiple filtration system. Through the method, the bitterness, pungent odor, raw material odor and aspergillus odor of the zha liquor are removed, the turbidity is reduced, and the loss of nutritional components and flavor components in the original zha liquor is small, so that the taste is improved and the quality of the zha liquor is improved.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of wine products, and particularly relates to a method for filtering and clarifying the liquid of a zha wine. BACKGROUND

[0002] Zha wine is a low-alcohol zha wine with a history of nearly 3000 years in China, and is one of the best carriers for interpreting the connotation of Chinese culture and conveying cultural confidence. Zha wine, which has been continued for about 4,000 years, is the ancestor of all wines and is the "fossil" of the long history of Chinese wine culture.

[0003] Dianjiang zha wine is a national geographical indication product, which is prepared by using Dianjiang glutinous red sorghum as the main raw material, and other auxiliary materials such as essence Shan Ganle spring water, grains and fruits. Due to the unique process, sufficient fermentation and brewing time, and full conversion of proteins and amino acids, the zha wine is rich in proteins, various amino acids and trace elements, has a strong aroma and a delicious, sweet and refreshing taste. In the early 1990s, in order to avoid confusion with zha wine from other places, it was named "Dianjiang zha wine".

[0004] Dianjiang zha wine, represented by Mei zha wine in Yong'an Town, has a history of more than 1,000 years of brewing, is the earliest zha wine form with written records in Dianjiang County, and is a non-material cultural heritage in Chongqing. Its production process originated from the family workshop of Yong'an Mei family in Meijia Town (now Yong'an Town) in the early 18th century, and is a kind of self-brewed zha wine popular in the Yudong area. It is carefully brewed by using the "double-pit fermentation" process invented by Mei. Since the founder Mei Pu, the traditional brewing process of Mei zha wine has been passed down for 14 generations and more than 400 years. Mei zha wine has participated in large-scale commodity exhibitions in Chongqing, Guangzhou, Guizhou and Shanghai many times. Due to its high quality and good taste, it has received good comments from merchants and consumers. In 2005, "Mei zha wine" was awarded the title of "Consumer Favorite Product" by the Chongqing Municipal Commercial Committee, and in 2007, it won the "Most Popular Product among Consumers" award at the Chongqing China West Agricultural Products Trade Fair. In 2013, it became a "Best-selling Brand" at the Chongqing Commodity Fair.

[0005] However, due to the unique drinking method of zha wine, i.e. without filtering and distillation, but directly using boiling water (90-100℃) to soak for more than 5 minutes and drinking with a straw, the drinkable liquid component of zha wine is too turbid, which seriously affects the visual effect and the market acceptance of zha wine. Therefore, it is extremely necessary to study the process of filtering and clarifying the liquid of zha wine. SUMMARY

[0006] Therefore, the purpose of the present application is to provide a method for filtering and clarifying the liquid of zha wine, which can reduce the turbidity of zha wine, improve the taste and quality.

[0007] The purpose of the present application is achieved by the following technical solutions:

[0008] A method for purifying and clarifying liquor liquid, comprising the following steps:

[0009] S1. filtering the liquor liquid through a filter screen to obtain a filtrate;

[0010] S2. adding white clay to the filtrate, and then taking the supernatant after standing;

[0011] S3. adding polyaluminum chloride to the supernatant, and then adding modified mesoporous iron-carbon material and polyacrylamide in sequence after the polyaluminum chloride is dissolved, stirring, and then standing to obtain a second supernatant;

[0012] S4. filtering the second supernatant through a multiple filtration system.

[0013] Further, in step S1, the liquor liquid is prepared by adding solid liquor to boiling water, and the alcohol content is 9-11%vol.

[0014] Further, in step S1, the filter screen comprises a 60-mesh filter screen, a 120-mesh filter screen, or a 300-mesh filter screen, and preferably, the filter screen is a 300-mesh filter screen.

[0015] Further, in step S2, the mass ratio of the amount of white clay added to the filtrate is 1:10-20, the standing temperature is 4-6℃, and the standing time is greater than 2h.

[0016] Further, in step S3, the amounts of polyaluminum chloride, the modified mesoporous iron-carbon material, and polyacrylamide added are 10-12%, 0.5-1%, and 0.8-1‰, respectively, of the supernatant.

[0017] Further, in step S3, the preparation method of the modified mesoporous iron-carbon material comprises the following steps:

[0018] S5. taking sorghum straw powder, adding 3 times the mass of a template agent, soaking at a constant temperature of 130℃ for 1h, then gradually increasing the temperature to 450-600℃ and maintaining for 1h to obtain mesoporous carbon material;

[0019] S6. taking the mesoporous carbon material, adding water and concentrated sulfuric acid and stirring until the sulfuric acid concentration reaches 1-2%, then reacting at 100℃ for 5h, adding sodium bicarbonate and reacting at 200℃ for 4h, removing suspended particles, and finally drying at 50℃ for 8-10h to obtain a powder-like modified mesoporous carbon material;

[0020] S7. taking the modified mesoporous carbon material and mixing with nano iron oxide, calcining at 600-800℃ for 3h in a nitrogen atmosphere to obtain the modified mesoporous iron-carbon material.

[0021] Further, in step S5, the template agent is polyvinyl alcohol and butanol mixed at a volume ratio of 1:3.

[0022] Further, in step S6, the mass ratio of the mesoporous carbon material, water and sodium bicarbonate is 1:12:0.1.

[0023] Further, in step S7, the mass ratio of the modified mesoporous carbon material and nano iron oxide is 5:1.

[0024] Further, in step S4, the multiple filtration system is in turn 1000 iodine value sintered composite activated carbon CTO, 1200 iodine value sintered composite activated carbon T33, polypropylene melt-blown fiber PP cotton and microporous folded film.

[0025] Among them, through the composite activated carbon CTO and activated carbon T33 twice filtration, the color and odor of the snuff wine can be completely adsorbed, and the taste of the snuff wine can be adjusted, the reproduction of bacteria can be killed and inhibited, and the effect of accelerating the aging of new wine can be achieved; the polypropylene melt-blown fiber PP cotton can filter the colloidal impurities, micro mud, rust, bacteria viruses and organic pollutants in the wine with a size greater than 5 microns; and the microporous folded film can filter the colloidal, micro mud and bacteria in the wine with a size greater than 0.1 microns.

[0026] The beneficial effects of the present application are:

[0027] Through the method of the present application, the bitterness, pungent odor, raw material taste and aspergillus taste of the snuff wine are removed, the turbidity is reduced, and the loss of nutritional ingredients and flavor ingredients in the original snuff wine liquid is small, and finally the effect of improving the taste and improving the quality of the snuff wine is achieved. BRIEF DESCRIPTION OF DRAWINGS

[0028] Figure 1 The pure clear snuff wine liquid before;

[0029] Figure 2 The electron microscope image of the modified mesoporous iron-carbon material prepared in Example 2;

[0030] Figure 3 The supernatant obtained after step S2 in Example 3;

[0031] Figure 4 The second supernatant obtained after step S3 in Example 3;

[0032] Figure 5 The final product obtained after step S4 in Example 3;

[0033] Figure 6 The turbidity and alcohol content of the snuff wine liquid after each step of the snuff wine liquid in Example 3;

[0034] Figure 7The turbidity and alcohol content of the liquor liquid after each step for the original liquor of Example 4 are shown in the following table:

[0035] Figure 8 The turbidity and alcohol content of the liquor liquid after each step for the original liquor of Example 5 are shown in the following table:

[0036] Figure 9 The turbidity and alcohol content of the liquor liquid after each step for the original liquor of Comparative Example 1 are shown in the following table. DETAILED DESCRIPTION

[0037] The technical solutions of the present application are described in further detail below in conjunction with the accompanying drawings, but the scope of protection of the present application is not limited to the following description.

[0038] Example 1

[0039] Preparation of the original liquor:

[0040] Take 450-500g of solid liquor, add 250-300mL of boiling water (90-100℃), shake several times, and stand for 2 hours to obtain a liquor slurry with an alcohol content of about 10%vol, as shown in the following figure: Figure 1 As can be seen, the original slurry liquor is turbid, which greatly affects the visual experience of consumers.

[0041] Example 2

[0042] Preparation of modified mesoporous iron-carbon material:

[0043] The steps include:

[0044] S5. Take the crushed sorghum straw to 60-70 mesh, add 3 times the mass of the template agent, soak at 130℃ for 1h, then gradually heat to 600℃ and keep for 1h to obtain mesoporous carbon material;

[0045] S6. Take 50g of the mesoporous carbon material, add 600ml of water, and add concentrated sulfuric acid dropwise to stir evenly, so that the concentration of sulfuric acid reaches 2%, after the solution is cooled, react at 100℃ for 5h, then add 5g of sodium bicarbonate and react at 200℃ for 4h, remove the suspended particles, and finally dry at 50℃ for 8h to obtain a powder of modified mesoporous carbon material;

[0046] S7. Take 50g of the modified mesoporous carbon material and mix with 10g of nano iron oxide, calcine at 800℃ for 3h under nitrogen atmosphere to obtain the modified mesoporous iron-carbon material. Figure 2 The electron microscope image of the modified mesoporous iron-carbon material is shown in the following figure.

[0047] The template agent is a mixture of polyvinyl alcohol and butanol in a volume ratio of 1:3.

[0048] Example 3

[0049] A method for purifying wine liquid includes the following steps:

[0050] S1. Take the original liquor prepared in Example 1 and filter it with a 300-mesh filter to remove larger particles to obtain the filtrate;

[0051] S2. Add food-grade white clay to the filtrate, with a mass ratio of white clay to the original liquor of 1:10. After standing at 4°C for 2 hours, take the supernatant. The supernatant is as shown in the attached figure. Figure 3 As shown;

[0052] S3. Add 10% by mass of polyaluminum chloride to the supernatant, stir thoroughly at 150 rpm, and after it dissolves, add 1% by mass of the modified mesoporous iron-carbon material and 1‰ by mass of polyacrylamide sequentially, stir at 120 rpm for 2 minutes, and let stand to obtain a second supernatant, as shown in the attached figure. Figure 4 As shown;

[0053] S4. The second supernatant is filtered using a multi-stage filtration system. The multi-stage filtration system consists of, in sequence, 1000 iodine-value sintered composite activated carbon (CTO), 1200 iodine-value sintered composite activated carbon (T33), polypropylene meltblown fiber (PP) cotton, and a microporous pleated membrane.

[0054] The final product is shown in the attached image. Figure 5 As shown.

[0055] Figure 6 The figure shows the turbidity and alcohol content of the wine after each step in Example 3. As can be seen from the figure, as the turbidity gradually decreases, the alcohol content also decreases slightly, but the alcohol content of the final product is still 9% vol.

[0056] Example 4

[0057] A method for purifying wine liquid includes the following steps:

[0058] S1. Take the original liquor prepared in Example 1 and filter it with a 60-mesh filter membrane to remove larger particles to obtain the filtrate;

[0059] S2. Add food-grade white clay to the filtrate, with the mass ratio of white clay to the original liquor being 1:20. After standing at 5°C for 2 hours, take the supernatant.

[0060] S3. Add 12% by mass of polyaluminum chloride to the supernatant, stir thoroughly at 150 rpm, and after it dissolves, add 0.5% of the modified mesoporous iron-carbon material and 0.5‰ of polyacrylamide in sequence, stir at 120 rpm for 2 minutes, and let stand to obtain the second supernatant.

[0061] S4. The second supernatant is filtered by a multiple filtration system. The multiple filtration system is in turn 1000 iodine value sintered composite activated carbon CTO, 1200 iodine value sintered composite activated carbon T33, polypropylene melt-blown fiber PP cotton and microporous folded membrane.

[0062] Figure 7 The turbidity and alcohol content of the wine liquid after each step of Example 4 are shown.

[0063] Example 5

[0064] A method for purifying a Zao wine liquid, comprising the following steps:

[0065] S1. The Zao wine stock solution prepared in Example 1 is filtered by a 120 mesh filter membrane to remove larger particles to obtain a filtrate;

[0066] S2. Food-grade white clay is added to the filtrate, and the mass ratio of white clay to the Zao wine stock solution is 1:15. After standing at 4°C for 2h, the supernatant is taken;

[0067] S3. 10% by mass of polyaluminum chloride is added to the supernatant, and the solution is stirred at a speed of 150 rpm. After the polyaluminum chloride is dissolved, 0.8% of the modified mesoporous iron-carbon material and 0.5‰ of polyacrylamide are added in turn, and the solution is stirred at a speed of 120 rpm for 2 min and then left to stand to obtain a second supernatant;

[0068] S4. The second supernatant is filtered by a multiple filtration system. The multiple filtration system is in turn 1000 iodine value sintered composite activated carbon CTO, 1200 iodine value sintered composite activated carbon T33, polypropylene melt-blown fiber PP cotton and microporous folded membrane.

[0069] Figure 8 The turbidity and alcohol content of the wine liquid after each step of Example 5 are shown.

[0070] Comparative Example 1

[0071] A method for purifying a Zao wine liquid, which is different from Example 3 in that no modified mesoporous iron-carbon material is added in step S3, and the rest of the operations are the same.

[0072] Figure 9 The turbidity and alcohol content of the wine liquid after each step of Comparative Example 1 are shown.

[0073] The main nutritional components and flavor components of the Zao wine stock solution and the final products of the above examples are tested, and the taste is evaluated, and the results are shown in Table 1 below.

[0074] Table 1

[0075]

[0076] According to Table 1, it can be known by comparison that the modified mesoporous iron-carbon material added in the pure clarification step S3 can effectively remove excessive ethyl acetate and acetic acid in the Zao wine, and is beneficial to improve the quality of the Zao wine.

[0077] The above only describes the preferred embodiments of the present application, and it should be understood that the present application is not limited to the forms disclosed herein, should not be considered as excluding other embodiments, and can be used in various other combinations, modifications and environments, and can be modified within the scope of the concepts described herein by the above teachings or related art or knowledge. The modifications and changes made by those skilled in the art without departing from the spirit and scope of the present application shall be within the protection scope of the claims of the present application.

Claims

1. A method of purifying a liquor solution, characterized by, The method comprises the following steps: S1. filtering the original liquid of the Zha liquor through a filter screen to obtain a filtrate; S2. adding white clay to the filtrate, and then taking the supernatant after standing; S3. adding polyaluminum chloride to the supernatant, and then adding modified mesoporous iron-carbon material and polyacrylamide in sequence after the polyaluminum chloride is dissolved, stirring, and then standing to obtain a second supernatant; S4. filtering the second supernatant by using a multiple filtration system. In S3, the adding amounts of the polyaluminum chloride, the modified mesoporous iron-carbon material and the polyacrylamide are 10-12%, 0.5-1% and 0.8-1‰ of the mass of the supernatant, respectively. The preparation method of the modified mesoporous iron-carbon material comprises the following steps: (1) grinding the corn stalks to 60-70 mesh, adding 3 times the mass of a template agent, soaking at 130°C for 1 h, then gradually increasing the temperature to 450-600°C and keeping for 1 h to obtain mesoporous carbon material; (2) taking the mesoporous carbon material, adding water and concentrated sulfuric acid and stirring until the concentration of sulfuric acid reaches 1-2%, then reacting at 100°C for 5 h, adding sodium bicarbonate and reacting at 200°C for 4 h, removing suspended particles, and finally drying at 50°C for 8-10 h to obtain the modified mesoporous carbon material in powder form; (3) mixing the modified mesoporous carbon material with nano iron oxide, calcining at 600-800°C for 3 h in a nitrogen atmosphere to obtain the modified mesoporous iron-carbon material; The template agent is a mixture of polyvinyl alcohol and butanol in a volume ratio of 1:

3.

2. A method of producing a pure and clear liquor liquid as claimed in claim 1, wherein, In step S1, the original liquid of the Zha liquor is prepared by adding open water to solid Zha liquor, and the alcohol content is 9-11% vol.

3. The method of claim 1, wherein the method is characterized by, In step S1, the filter screen comprises a 60-mesh filter screen, a 120-mesh filter screen or a 300-mesh filter screen.

4. The method of claim 1, wherein the method is characterized by, In step S2, the adding amount of white clay is 1:10-20 of the mass of the filtrate, the standing temperature is 4-6°C, and the standing time is greater than 2 h.

5. The method of claim 1, wherein the method is characterized by, In step (2), the mass ratio of the mesoporous carbon material, water and sodium bicarbonate is 1:12:0.

1.

6. The method of producing a pure and clear liquor as claimed in claim 1, wherein, In step (3), the mass ratio of the modified mesoporous carbon material to nano iron oxide is 5:

1.

7. The method of claim 1, wherein the method is characterized by, In step S4, the multiple filtration system comprises, in sequence, 1000-iodine-value sintered composite activated carbon CT0, 1200-iodine-value sintered composite activated carbon T33, polypropylene melt-blown fiber PP cotton and microporous folding membrane.

Images