Porous ceramic dynamic aging device for accelerating aging of white spirit and use method

Abstract

The invention discloses a porous ceramic dynamic aging device for accelerating white spirit aging and a use method thereof.The aging device comprises a wine storage tank and an aging tank, the lower portion of the wine storage tank is connected with the top of the aging tank through a pipeline, and the pipeline is provided with a pump and a valve for controlling the flow speed of white spirit; the upper part of the liquor storage tank is connected with the bottom of the aging tank through a pipeline; a pump is arranged on the pipeline to control the flow rate of liquor; and porous ceramic balls are placed in the aging tank. The porous ceramic balls have a very strong effect of accelerating the aging of the white spirit, the white spirit flows into the aging tank filled with the porous ceramic balls by a further developed dynamic aging device, and the white spirit is in full contact with the porous ceramic balls in the aging tank by controlling the flow rate and is dynamically circulated; trace oxygen can be regularly supplemented into the stainless steel wine storage tank or through sieve plate meshes in the lower part of the ageing tank, so that trace air is continuously dissolved into the wine through a net-shaped gap system of the ceramic material, and the ceramic material is in full contact with the white wine, so that the ageing of the white wine is efficiently promoted.

Description

Technical Field

[0001] The invention relates to the technical field of liquor aging devices, and in particular to a porous ceramic dynamic aging device for accelerating liquor aging and a use method thereof. Background Art

[0002] Liquor is a distilled liquor made from starch or sugar, with saccharifying and fermenting agents added, and then fermented, distilled, stored, and blended in solid, semi-solid, or liquid state. Raw liquor refers to the unblended liquor obtained through fermentation and distillation, also called base liquor. The newly brewed raw liquor is spicy, violent, and has a rough taste. It must be stored for a period of time before the foreign flavor disappears and the taste becomes mellow and soft with a long aftertaste. The storage process of eliminating the new wine taste and increasing the old wine taste is usually called aging (also called maturation or aging).

[0003] Storage is an important step to ensure the quality of raw liquor, which in turn determines the quality of finished liquor. However, traditional storage and aging for several years not only causes the loss of liquor due to evaporation, but also requires a large amount of human, financial, and material resources. It not only fails to meet the growing consumer demand in the market, but also increases the production costs of enterprises. Therefore, the development of aging technology that can make "new liquor" reach the quality of "old liquor" in a short period of time has become a research hotspot in the liquor industry.

[0004] Long-term practice and research have found that the most obvious effect on the storage, aging and quality improvement of new liquor is pottery jar storage. After a period of storage in pottery jars, the spiciness and rough taste of the new liquor become soft and harmonious, and the taste is comfortable. However, pottery jar storage also has obvious defects, such as high loss of storage, large area, low storage capacity utilization, and high labor intensity of handling. Stainless steel tanks for storing liquor have the advantages of small area, large storage, low loss, and accurate measurement, but the aging time of liquor is relatively long, especially in eliminating the new liquor smell and increasing the mellowness of the wine. The effect is not as significant as pottery jar storage. How to combine the advantages of pottery jar storage and stainless steel tank storage, reduce the aging cycle of liquor, and develop new liquor storage and aging technology has become a hot topic of current research and a problem that needs to be solved. Summary of the invention

[0005] After a large number of experiments, the inventor first developed porous ceramic balls that accelerate the aging of liquor, and then further developed a porous ceramic dynamic aging device that accelerates the aging of liquor, in order to solve the technical problem existing in the above-mentioned background technology that it is impossible to take into account the advantages of both pottery jar aging and stainless steel aging at the same time. In addition, dynamic aging further improves the technical effect of static aging in ordinary pottery jars and shortens the aging time.

[0006] To achieve the above object, the present invention first provides a method for preparing porous ceramic balls for accelerating the aging of liquor, which specifically comprises the following steps: crushing clay, adding a porogen, mixing and molding, drying and sintering to obtain the ball.

[0007] The clay is original clay or original clay plus 10%-30% purple clay; purple clay is a special clay with fine texture and high iron content. Adding purple clay to ceramic materials will increase the content of iron, which is beneficial to increase the rate of catalytic reaction and chelating reaction in the aging of liquor, accelerate the aging speed of liquor, and the molecular arrangement of purple clay is different from the particle structure of general ceramic raw materials. After high-temperature sintering, it becomes a flaky structure with ideal fine density and a certain porosity, which increases the porosity of the ceramic material.

[0008] The porogen is a mixture of activated carbon and glutinous rice flour, and the mass ratio of activated carbon to glutinous rice flour is 3:1-1:3; the porogens commonly used in the preparation of porous materials include polyethylene glycol, hydroxypropyl cellulose, wood powder, talcum powder, carbon powder, etc. The porogens used in porous ceramic materials for aging liquor should be non-toxic, harmless and not easy to remain. Activated carbon is a specially treated carbon. The organic raw material is heated and carbonized under air-tight conditions, and then activated by gas reaction, and the surface is eroded to produce a structure with developed micropores. Since the activation process is a microscopic process, that is, the surface erosion of a large number of molecular carbides is point erosion, so the surface of the activated carbon has countless tiny pores; the diameter of the micropores on the surface of the activated carbon is mostly between 2 and 50nm, with a huge surface area and strong adsorption capacity, and the activated carbon will spontaneously combust under high temperature conditions, forming pores during the ceramic sintering process; the glutinous rice flour has viscosity after gelatinization, which is conducive to the formation of ceramic balls, and the glutinous rice flour is carbonized and spontaneously combusted at high temperature to form gases such as carbon dioxide, which is not easy to remain during the ceramic sintering process.

[0009] With the increase of activated carbon porogen, the porosity of ceramics increases, but the problem that comes with it is that the clay is loose and difficult to shape; with the increase of glutinous rice flour porogen, the porosity also increases, but the increase of glutinous rice flour brings the problem of excessive viscosity and easy wall adhesion. In order to solve the above problems, after a large number of experiments, a mixture of activated carbon and glutinous rice flour with a mass ratio of 3:1-1:3 was used as a porogen, which increased the adhesion while also increasing the porosity. By comparing with a single porogen, it was found that under the same conditions, the ceramic ball using a mixed porogen has a higher porosity and a smaller density, which is more suitable for liquor aging.

[0010] The mass ratio of the porogen to the clay is 1:9-1:2.

[0011] The mixing and forming refers to mixing into regular or irregular small balls with a diameter of 5-50 mm.

[0012] The sintering time is 6-10 hours, and the sintering temperature is 600°C-1300°C.

[0013] Placing the porous ceramic balls obtained above into a container and adding new wine for aging can not only shorten the aging time and improve the aging effect, but also overcome the shortcomings of storing liquor in pottery jars, such as high wine loss, large floor space, low storage capacity utilization, and high labor intensity in transportation. Since porous ceramics have a large specific surface area, the aging efficiency is far superior to that of storing liquor in pottery jars.

[0014] The dynamic aging device further developed using porous ceramic balls includes a wine storage tank and an aging tank. The lower part of the wine storage tank is connected to the top of the aging tank through a pipe, and a pump and a valve are provided on the pipe to control the flow rate of the liquor; the upper part of the wine storage tank is connected to the bottom of the aging tank through a pipe, and a pump is provided on the pipe to control the flow rate of the liquor; porous ceramic balls are placed in the aging tank.

[0015] Furthermore, a pipe is arranged on the top of the aging tank to communicate with the atmosphere, and a valve is provided on the pipe to control the switch and flow rate.

[0016] Furthermore, a pipeline is arranged at the bottom of the aging tank to be connected to the air compressor, and an air flow control valve is arranged on the pipeline.

[0017] Furthermore, a screen is arranged in the aging tank, which makes it easy to load the porous ceramic balls while preventing the porous ceramic balls from flowing into the wine storage tank through the pipeline.

[0018] Furthermore, the porous ceramic balls in the aging tank are filled similarly to chromatographic columns and resin columns, which are packed tightly without losing fluidity, ensuring the closest contact between the liquor and the porous ceramic balls, achieving the most ideal aging effect.

[0019] Furthermore, after adjusting various parameters, the dynamic aging device can be connected to an intelligent control system to achieve automated and efficient aging of liquor.

[0020] The porous ceramic dynamic aging device makes full use of the advantages of pottery jars and stainless steel tanks in the storage and aging of liquor, and develops a stainless steel tank + macroporous ceramic material dynamic aging technology for liquor aging. According to the porous structural characteristics of the pottery jar, the specially made porous ceramic balls of the present invention are installed in the aging tank, which is connected to the wine storage tank. During use, the liquor in the wine storage tank flows into the aging tank equipped with porous ceramic balls by gravity (or power pump delivery), and the flow rate is controlled by a valve to make the liquor fully contact with the porous ceramic balls in the aging tank and perform dynamic circulation; in addition, the sieve plate mesh at the bottom of the aging tank or in the stainless steel wine storage tank can be used to regularly supplement a small amount of oxygen (clean air or oxygen), so that a small amount of air can be continuously dissolved into the wine through the mesh gap system of the ceramic material, and the ceramic material has sufficient contact with the liquor, thereby efficiently promoting the aging and maturation of the liquor.

[0021] Compared with the prior art, the present invention has the following beneficial effects: Porous ceramic balls are made of clay with porogens (activated carbon, glutinous rice flour) added and fired at high temperature. During the firing process, the activated carbon and glutinous rice flour contained in the clay are burned and gasified, thus forming many small mesh pores of different sizes. Therefore, the porous ceramic balls have a large specific surface area, which can greatly increase the contact area with the wine and absorb more oxygen to produce "micro-oxygen breathing" with the wine, thereby accelerating the esterification, oxidation and reduction reaction of the wine. It is the unique large specific surface area and micro-oxygen environment of the porous ceramic balls that are conducive to the respiration of the wine, which promotes the continuous aging and maturation of the new wine during the storage process, and the older it is, the more fragrant it is. During the aging process, the low-boiling point sulfides and aldehydes that are irritating to the human body are further oxidized and volatilized, and the wine becomes mellow and full.

[0022] By adding a certain proportion of purple clay, the iron content in the porous ceramic balls is increased, which is beneficial to increase the rate of catalytic reaction and chelating reaction in the aging of liquor and accelerate the aging speed of the liquor. The molecular arrangement of purple clay is different from the particle structure of general ceramic raw materials. After high-temperature sintering, it forms a flaky structure with ideal fine density and a certain porosity, which increases the porosity of the ceramic material and improves the aging efficiency of the porous ceramic balls for new liquor.

[0023] Glutinous rice flour is added as a binder and pore-forming agent. Glutinous rice flour is non-toxic and harmless and fully meets the requirements for contact with food. It not only acts as a binder to make the porous ceramic balls easier to shape during firing, but also acts as a pore-forming agent to increase the porosity of the porous ceramic balls, making it particularly suitable for the aging of rich-flavored liquor.

[0024] The porous ceramic dynamic aging device simulates the aging mechanism of traditional pottery jars. Through dynamic circulation, the contact area between liquor and ceramic materials is greatly enhanced, and the aging-promoting effect of porous ceramic materials is fully utilized, which can greatly reduce the aging time of new liquor in pottery jars. This device overcomes the shortcomings of traditional pottery jars, such as easy breakage, transportation difficulties, weak mechanical strength and shock resistance, high permeability and wine loss, small capacity, large floor area, high infrastructure investment, difficult production management, high labor maintenance costs, inability to apply intelligent control systems and fluid delivery systems, and inability to adapt to modern large-scale production; it overcomes the shortcomings of stainless steel tanks, which are slow aging and low aging flavor. It gives full play to the advantages of stainless steel tanks and ceramic materials, improves wine storage efficiency, and ensures the flavor quality of stored wine; at the same time, it also has large capacity, low wine loss, high mechanical strength and shock resistance of stainless steel tanks, which are suitable for large-scale modern production, and realizes intelligent, automated and safe liquor production. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic structural diagram of the porous ceramic dynamic aging device of the present invention.

[0026] Figure 2 It is a schematic diagram of the appearance of the porous ceramic ball of the present invention.

[0027] Figure 3 This is an electron microscope scanning image of the internal structure of the porous ceramic ball of the present invention.

[0028] Figure 4 This is the GC / MS analysis result of aging fragrant liquor with different addition amounts of porous ceramic balls.

[0029] Figure 5 This is the GC / MS analysis result of aging fragrant and aromatic liquor with porous ceramic balls at different temperatures.

[0030] Figure 6 The sensory evaluation and scoring chart of the fragrant and aromatic liquor aged by porous ceramic balls under different conditions.

[0031] Figure 7 This is the GC-MS analysis of aroma components of rich-flavor liquors of different ages. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Example 1

[0033] A method for preparing porous ceramic balls used for liquor aging comprises the following steps: crushing clay, adding a porogen, mixing and forming the mixture, and then drying and sintering the mixture to obtain the porous ceramic balls.

[0034] The pottery clay is raw pottery clay; The porogen is a mixture of activated carbon and glutinous rice flour, wherein the mass ratio of the activated carbon to the glutinous rice flour is 3:1.2; and the mass ratio of the porogen to the clay is 1:8.

[0035] The mixing and forming refers to mixing into regular or irregular small balls with a diameter of 9 mm.

[0036] The sintering time is 6.5 hours and the sintering temperature is 1050°C.

[0037] The porous ceramic balls obtained above are placed in a stainless steel container, and new wine is added for aging. This not only shortens the aging time and improves the aging effect, but also overcomes the shortcomings of storing liquor in pottery jars, such as high wine loss, large floor space, low storage capacity utilization, and high labor intensity in transportation. Since porous ceramics have a large specific surface area, the aging efficiency is far superior to that of storing wine in pottery jars. Example 2

[0038] A method for preparing porous ceramic balls used for liquor aging comprises the following steps: crushing clay, adding a porogen, mixing and forming the mixture, and then drying and sintering the mixture to obtain the porous ceramic balls.

[0039] The pottery clay is original pottery clay or original pottery clay plus 21% purple sand clay; The porogen is a mixture of activated carbon and glutinous rice flour, wherein the mass ratio of the activated carbon to the glutinous rice flour is 3:2.9; and the mass ratio of the porogen to the clay is 1:6.

[0040] The mixing and forming refers to mixing into regular or irregular small balls with a diameter of 20 mm.

[0041] The sintering time is 8 hours and the sintering temperature is 1200°C. Example 3

[0042] A method for preparing porous ceramic balls used for liquor aging comprises the following steps: crushing clay, adding a porogen, mixing and forming the mixture, and then drying and sintering the mixture to obtain the porous ceramic balls.

[0043] The pottery clay is original pottery clay or original pottery clay plus 19% purple sand clay; The porogen is a mixture of activated carbon and glutinous rice flour, and the mass ratio of the activated carbon to the glutinous rice flour is 1:2.7; the mass ratio of the porogen to the clay is 1:3.

[0044] The mixing and forming refers to mixing into regular or irregular small balls with a diameter of 41 mm.

[0045] The sintering time is 9 hours and the sintering temperature is 1280°C.

[0046] Placing the porous ceramic balls obtained above into a glass container and adding new wine for aging not only shortens the aging time and improves the aging effect, but also overcomes the shortcomings of storing liquor in pottery jars, such as high wine loss, large floor space, low storage capacity utilization, and high labor intensity in transportation. Since porous ceramics have a large specific surface area, the aging efficiency is far superior to that of storing liquor in pottery jars. Example 4

[0047] The porous ceramic balls obtained in Example 2 were placed in a stainless steel container, and new wine was added for aging. In this example, the new wine with rich aroma produced by Jiugui Liquor Co., Ltd. was used for aging. Figure 2 This is a schematic diagram of the appearance of the porous ceramic ball of the present invention; Figure 3 This is an electron microscope scanning diagram of the internal structure of the porous ceramic ball of the present invention; Figure 4 This is the GC / MS analysis result of different amounts of porous ceramic balls added to accelerate the aging of fragrant and aromatic liquors at 30℃ for two months; Figure 5The GC / MS analysis results of porous ceramic balls at different temperatures for aging fragrant liquor with 0.3g / ml ceramic addition for two months; Figure 6 The sensory evaluation and scoring chart of fragrant and aromatic liquor aged by porous ceramic balls under different conditions; Figure 7 This is the GC-MS analysis of aroma components of rich-flavor liquors of different ages.

[0048] Judging from the above-mentioned aging effect, the porous ceramic balls of the present invention not only shorten the aging time and improve the aging effect, but also overcome the shortcomings of storing liquor in pottery jars, such as high wine loss, large floor space, low storage capacity utilization, and high labor intensity in transportation. Since porous ceramics have a large specific surface area, the aging efficiency and aging effect are far superior to those of storing liquor in pottery jars. Example 5

[0049] The dynamic aging device further developed using the porous ceramic balls obtained in Example 2 is shown in FIG. Figure 1 , including a wine storage tank and an aging tank. The lower part of the wine storage tank is connected to the top of the aging tank through a pipeline, and a pump and a valve are provided on the pipeline to control the flow rate of the liquor; the upper part of the wine storage tank is connected to the bottom of the aging tank through a pipeline, and a pump is provided on the pipeline to control the flow rate of the liquor; porous ceramic balls are placed in the aging tank.

[0050] A pipe is arranged on the top of the aging tank to connect to the atmosphere, and a valve is provided on the pipe to control the switch and flow rate.

[0051] A pipeline is arranged at the bottom of the aging tank and connected to the air compressor, and an air flow control valve is arranged on the pipeline.

[0052] A screen is arranged in the aging tank, which makes it easy to load the porous ceramic balls while preventing the porous ceramic balls from flowing into the wine storage tank through the pipeline.

[0053] The porous ceramic balls in the aging tank are filled similarly to chromatographic columns and resin columns. They are packed tightly without losing fluidity, ensuring the closest contact between the liquor and the porous ceramic balls to achieve the most ideal aging effect.

[0054] After adjusting various parameters, the dynamic aging device is connected to the intelligent control system to achieve automated and efficient aging of liquor.

[0055] The porous ceramic dynamic aging device makes full use of the advantages of pottery jars and stainless steel tanks in the storage and aging of liquor, and develops a stainless steel tank + macroporous ceramic material dynamic aging technology for liquor aging. According to the porous structural characteristics of the pottery jar, the specially made porous ceramic balls of the present invention are installed in the aging tank, which is connected to the wine storage tank. During use, the liquor in the wine storage tank flows into the aging tank equipped with porous ceramic balls by gravity (or power pump delivery), and the flow rate is controlled by a valve to make the liquor fully contact with the porous ceramic balls in the aging tank and perform dynamic circulation; in addition, the sieve plate mesh at the bottom of the aging tank or in the stainless steel wine storage tank can be used to regularly supplement a small amount of oxygen (clean air or oxygen), so that a small amount of air can be continuously dissolved into the wine through the mesh gap system of the ceramic material, and the ceramic material has sufficient contact with the liquor, thereby efficiently promoting the aging and maturation of the liquor.

[0056] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

Claims

1. A porous ceramic dynamic aging device for accelerating the aging of liquor, comprising a liquor storage tank and an aging tank, characterized in that: The lower part of the wine storage tank is connected to the top of the aging tank through a pipeline, and a pump and a valve are provided on the pipeline to control the flow rate of the liquor; the upper part of the wine storage tank is connected to the bottom of the aging tank through a pipeline, and a pump is provided on the pipeline to control the flow rate of the liquor; porous ceramic balls are placed in the aging tank; the porous ceramic balls are obtained by crushing clay, adding a pore-forming agent, mixing and molding, and then sintering after drying.

2. The porous ceramic dynamic aging device according to claim 1, characterized in that: The pottery clay is original pottery clay or original pottery clay plus 10%-30% of purple sand.

3. The porous ceramic dynamic aging device according to claim 2, characterized in that: The porogen is a mixture of activated carbon and glutinous rice flour, and the mass ratio of the activated carbon to the glutinous rice flour is 3:1-1:

3.

4. The porous ceramic dynamic aging device according to claim 3, characterized in that: The mass ratio of the porogen to the clay is 1:9-1:

2.

5. The porous ceramic dynamic aging device according to claim 4, characterized in that: The mixed molding refers to mixing into regular or irregular small balls with a diameter of 5-50 mm.

6. The porous ceramic dynamic aging device according to claim 5, characterized in that: The sintering time is 6-10 hours.

7. The porous ceramic dynamic aging device according to claim 6, characterized in that: The sintering temperature is 600°C-1300°C.

8. The porous ceramic dynamic aging device according to claim 7, characterized in that: A pipe is arranged on the top of the aging tank to connect to the atmosphere, and a valve is provided on the pipe to control the switch and flow rate.

9. The porous ceramic dynamic aging device according to claim 8, characterized in that: A pipeline is arranged at the bottom of the aging tank and connected to the air compressor, and an air flow control valve is arranged on the pipeline.

10. The porous ceramic dynamic aging device according to claim 9, characterized in that: A screen is installed inside the aging tank, and the porous ceramic balls are packed tightly without losing fluidity.

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