High-temperature coating for accelerating aging of inner bottom of white spirit bottle and preparation method of high-temperature coating

Abstract

The invention belongs to the technical field of wine bottle manufacturing, and provides an aging accelerating white wine bottle inner bottom high-temperature coating and a preparation method thereof, and the aging accelerating white wine bottle inner bottom high-temperature coating mainly comprises 5-10% of magnet, 20-30% of tourmaline, 5-10% of straight-chain diatomite, and 50-70% of lead-cadmium-free low-temperature glass powder. The aging-accelerating white spirit bottle inner bottom high-temperature coating provided by the invention begins to act at the moment of direct contact with wine, so that new white spirit becomes mellow and rich in a short time, meanwhile, the traditional white spirit components are not changed, the alcohol degree and unique taste characteristics of raw wine are not changed, and the aging-accelerating white spirit bottle inner bottom high-temperature coating has the characteristics that the new wine does not need to be cellared in the traditional process; the wine can be directly filled and sold, aging acceleration of the wine is completed in the production, transportation and sales processes, and the technical innovation of bottling of new wine and out-of-bottle aged wine is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of wine bottle manufacturing, and in particular to a high-temperature coating on the inner bottom of a white wine bottle for accelerating aging and a preparation method thereof. Background Art

[0002] At present, there are three main methods for ripening liquor: physical method, chemical method and biological method.

[0003] Physical methods generally include: high temperature aging, microwave aging, ultrasonic aging, magnetic field aging, light aging, etc.

[0004] Chemical methods generally include: oxidation method, metal catalysis method, acid catalysis method and so on.

[0005] Biological methods generally include: biological ripening, lipase aging, etc.

[0006] There are many methods for artificial ripening of liquor, and certain results have been achieved. However, there are also some problems in the research and application process, which are mainly reflected in the following two aspects: First, non-traditional ingredients that should be in liquor are produced. Some aging methods such as ultraviolet light irradiation, ultrasonic treatment, laser irradiation, high-frequency electric field method, and microwave treatment can achieve the effect of aging to a certain extent, but the photosensitive substances in liquor, such as 2,3-butanedione, furfural, cinnamaldehyde, aromatic aldehydes and some heterocyclic compounds, will produce some unpredictable and uncontrollable new products after receiving these high energies. These products are not all the ingredients that should be in traditional liquor. Their production is bound to affect the quality of liquor and change its taste. On the other hand, there is the recovery phenomenon. Some aging methods, such as heating, high pressure, and magnetic field treatment, have low input energy, which is insufficient to stimulate the molecules of relevant active substances in the liquor. The hydrogen bond association between molecules is unstable, and the hydrogen bond association process often shows reversible depolymerization, showing that the aging effect is unstable and long-lasting. It is easy for the polymerized and associated parts to depolymerize and disperse, restoring the dry and spicy characteristics of the new liquor, resulting in serious recovery phenomenon.

[0007] The currently used liquor aging methods almost all require the use of expensive instruments and equipment, and have problems such as complex operation, poor stability, and high cost. They are also restricted by location and cannot be moved.

[0008] Based on the above, we propose a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging and a preparation method thereof. Summary of the invention

[0009] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a high-temperature coating on the inner bottom of a liquor bottle that accelerates aging and a preparation method thereof, which relates to a magnetic material glass film that can excite electric charge and far-infrared materials and generate a magnetic field. The coating accelerates the aging rate of liquor by physical methods, and starts to work instantly through direct contact with the liquor, so that the new liquor becomes mellow and rich in a short time, while not changing the traditional liquor ingredients, the alcohol content and the unique taste characteristics of the original liquor. The characteristic is that the new liquor does not need to go through the traditional cellaring process, and can be directly filled and sold. The aging of the liquor is completed during the production, transportation and sales process, realizing the technical innovation of bottling new liquor and removing aged liquor from bottles.

[0010] The above technical objectives of the present invention are achieved through the following technical solutions: A high-temperature coating for accelerating the aging of liquor bottle inner bottom mainly consists of 5-10% magnetite, 20-30% tourmaline, 5-10% linear diatomaceous earth and 50-70% lead-free cadmium low-temperature glass powder.

[0011] A method for preparing a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging, comprising the following steps: S1 raw material crushing, crushing magnetite and tourmaline to 200-1250 mesh, purifying linear diatomite to more than 95%, and lead-free cadmium low-temperature glass powder to 2000-5000 mesh; S2 wine bottle bottom coating process, mix 5-10% magnet powder, 20-30% tourmaline powder, 5-10% linear diatomaceous earth, 50-70% low-temperature lead-free cadmium low-temperature glass powder and 4% glue to the required coating concentration, spray / apply the paste on the bottom of the wine bottle, place a 0.4-0.7 Tesla permanent magnet on the bottom of the wine bottle during coating, the diameter of the permanent magnet disc and the bottom of the wine bottle are equal, keep the SN direction of the magnet poles unified, and let each magnet particle in the coating be in the forward direction until the glue solidifies; S3 Preparation of decals on the bottom of wine bottles: 5-10% magnet powder, 20-30% tourmaline powder, 5-10% linear diatomaceous earth, 50-70% low-temperature lead-free cadmium low-temperature glass powder and 4% glue are mixed to the required decal concentration to prepare the decals. During the drying process of the decals, a 0.4-0.7 Tesla permanent magnet is placed on the decal surface, and the SN direction of the magnet poles is kept uniform, so that each magnet particle in the decal is in the forward direction until the decal glue is cured. The decal is pasted on the bottom of the wine bottle and dried; S4 sends the wine bottle into the kiln for sintering at a temperature of 500-700 degrees; Before filling the bottle with wine, the magnet in the bottle paint needs to be re-magnetized, and the direction of the magnetic pole should be consistent with that of the magnet in S3 to ensure that the magnetic strength of the magnet is maximized.

[0012] In a preferred example, the present invention can be further configured as follows: the magnet in S1 is food grade.

[0013] In a preferred example, the present invention can be further configured as follows: the tourmaline in S1 is magnesian tourmaline or magnesian ferrous tourmaline.

[0014] In a preferred example, the present invention can be further configured as follows: the S1 contains SiO2 26-28%, Al2O3 5-7%, B2O3 32-34%, Na2O 5-7%, K2O 1-3%, Li2O 2-4%, CaO 3-5%, MgO 0-1%, BaO 0-1%, ZnO 20-22%, and other 1-2% (excluding Pb and Cd), with an initial melting point of about 480 degrees, a spherical melting point of about 610 degrees, and a thermal expansion coefficient of about 9.1×10 -6 / O C.

[0015] In a preferred example, the present invention can be further configured as follows: the 4% glue in S2 and S3 is mainly glue prepared from polyvinyl alcohol or methylene cellulose.

[0016] In a preferred example, the present invention can be further configured as follows: the magnetization magnetic induction intensity in S5 is 8000-12000 Gauss, and the magnetization time is 5-10 seconds.

[0017] In summary, the present invention includes at least one of the following beneficial technical effects: 1. The high-temperature coating on the inner bottom of the liquor bottle for accelerating aging provided in the present application starts to work instantly through direct contact with the liquor, making the new liquor become mellow and rich in a short time without changing the traditional liquor ingredients, the alcohol content and the unique taste characteristics of the original liquor. The characteristic is that the new liquor does not need to go through the traditional cellaring process and can be directly filled and sold. The aging of the liquor is completed during the production, transportation and sales process, realizing the technical innovation of bottling new liquor and removing aged liquor from the bottle. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is the chromatogram of the effect of tourmaline on wine of this example by gas chromatography-mass spectrometry.

[0019] Figure 2 is a SEM picture of the linear algae diatomaceous earth of this example.

[0020] Figure 3 It is a schematic diagram of the relationship between the high-temperature coating on the inner bottom of the accelerated aging liquor bottle and the components in the liquor in this embodiment. DETAILED DESCRIPTION

[0021] The present invention is further described in detail below in conjunction with the accompanying drawings.

[0022] In the traditional wine aging process, the sealing time is 15 days to more than 5 years, and the temperature is 15-20 degrees. Ethanol will form many mixed groups with water. Naturally, when drinking, the contact rate between the ethanol functional groups and the oral cavity becomes less. Subsequently, a small amount of sugar acid esters begin to cluster and coat the outside of the wine cluster, and the contact rate between the ethanol functional groups and the oral cavity becomes further reduced.

[0023] The process of the present invention is realized by repeated tests on the composition formula to obtain a high-temperature coating with pyroelectricity and far-infrared. It should be noted that both water and ethanol are polar molecules. As time goes by, the functional material coating the bottom of the wine bottle. The density of water is heavier than that of ethanol. Therefore, when water agglomerates at the bottom, it will be scattered into single molecules by the functional material. When the water molecules diffuse and encounter ethanol molecular clusters, they will continue the coating process, so that the ethanol molecular clusters are inside and the water molecules are coated outside to form a liquid core-shell structure. When drinking, the contact rate of the ethanol functional group with the oral cavity becomes less, so the stimulation to the oral cavity is reduced, and it feels smooth.

[0024] The present invention is further described below in conjunction with specific embodiments. Example 1

[0025] We propose a high-temperature coating for the inner bottom of a liquor bottle for accelerating aging, which is mainly composed of 5-10% magnetite, 20-30% tourmaline, 5-10% linear diatomaceous earth, and 50-70% lead-free and cadmium-free low-temperature glass powder.

[0026] In the present embodiment, a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging is brown in appearance, hard in texture and absorbs water. Liquor is mainly composed of ethanol and water, with a small amount of sugar, acid, and ester organic matter. Since the density of ethanol is slightly lighter than that of water at 0.7893 g / cm³ (20°C), theoretically, the water content in the lower part of the bottle containing wine is higher than that in the upper part. The physical action range of magnetic powder and tourmaline is short-range. The effect of the high-temperature coating film on the inner bottom of the liquor bottle for accelerating aging is as follows: It mainly breaks up the large water molecule clusters at the bottom into water molecules, allowing the water molecules to diffuse to the upper part and polymerize with the ethanol molecule clusters to form a liquid molecule cluster with an inner core mostly of ethanol molecules and an outer shell mostly of water molecules, forming a core-shell structure. Figure 3 shown.

[0027] In this embodiment, the accelerated aging of the liquor bottle will not affect the realization of its function due to changes in the product shape, size, and color.

[0028] In addition, the aging of liquor bottles can be accelerated because the presence of tourmaline powder can adsorb heavy metals such as Pb, Cu, Zn, Cd, Cr, Mn, Ni and radioactive elements such as U and Th, especially cyanide and titanate in liquor.

[0029] Based on the above, the high-temperature coating on the inner bottom of the liquor bottle provided in this embodiment can make the new liquor become mellow and rich, smooth and smooth in the throat, and have a long aftertaste in a short time, while not changing the alcohol content and unique taste characteristics of the original liquor, and there is no reversion phenomenon. The key is that it can reduce harmful substances such as alkanes, aldehydes, and phenols, and basically keep the ethanol content unchanged.

[0030] In order to further reflect the high-temperature coating on the inner bottom of a liquor bottle for accelerating aging provided in this embodiment, this embodiment will conduct chemical analysis from the aspects of alcohols, esters, acids, alkanes, aldehydes, ketones and phenols, as detailed below: (1) Alcohols; Alcohols are an indispensable component of the aroma of liquor. They can present both aroma and flavor in liquor. They are the transition bridge between aroma and flavor, enhancing the sweetness and aroma of liquor. They are also the precursors for the formation of esters. The changes in alcohol components in liquor before and after tourmaline treatment are shown in Table 1:

[0031]

[0032] From Table 1, we can see that: 1. ① The content of higher alcohols decreased from 54.6% to 51%. Function of higher alcohols: flavor substances. The reduced content not only does not affect the flavor of the wine, but also reduces headaches and easy drunkenness of drinkers. After tourmaline treatment, the alcohol content is reduced, which can reduce the discomfort of consumers after drinking. ② Transformation to low-carbon chain alcohols (the content of n-propanol and phenylethanol increases, and tridecanol disappears). Low-carbon chain alcohols (alcohols with less than 6 carbons) are generally more volatile, showing a soft stimulation and a slightly sweet and rich feeling. Sometimes they also give the wine a certain bitterness, making the flavor of the liquor purer.

[0033] 2. The butanol content has dropped significantly from 8.5% to 3%. ① In the flavor of liquor, the irritating smell mainly comes from n-butanol. When the n-butanol content is too high, the liquor has a strong irritating smell and a bitter taste, which affects the flavor of the liquor; when the content is low, it is mellow. After tourmaline treatment, the n-butanol content is significantly reduced, which improves the flavor of the liquor, reduces the bitterness, spiciness, and astringency of the liquor, and improves the taste of the liquor. ② Isobutanol has an alcohol taste, slightly bitter, and unpleasant. ⅰ Quality: High isobutanol content will affect the flavor of the liquor; ⅱ Metabolic health: If the content in liquor is too high, it will be toxic to the human body. Its poisoning and anesthetic effects are stronger than ethanol. It can cause congestion of the nervous system and headaches. Its toxicity increases with the increase of molecular weight, and its oxidation rate in the body is slow and its residence time is long. After tourmaline treatment, the isobutanol content is reduced, which improves the safety of drinking liquor.

[0034] 3. The content of n-propanol increased by 2.5%. The role of n-propanol in wine: n-propanol is not only a good flavor component, showing mellow and fruity aroma, but also has a good solubility effect, which plays a certain role in overcoming water taste, increasing the sweetness of wine, and improving the quality of wine.

[0035] 4. The content of phenylethanol increased by 0.1%. Although the content of aromatic compounds in wine is small, they have a great effect on aroma. It can make people feel a strong aroma when it is one part per million or even one part per ten million. After the tourmaline treatment, the increase of phenylethanol significantly improves the aroma of the wine.

[0036] (2) Esters; Esters are the main aroma components of liquor, mostly volatile substances with aromatic odors. The changes in ester components in liquor before and after tourmaline treatment are shown in Table 2, and the sensory characteristics of various esters are shown in Table 3:

[0037]

[0038]

[0039] Note: +: improves the quality of liquor; -: reduces the quality of liquor.

[0040] Combining the composition change table 2 and the sensory characteristics table 3, it can be seen that the effects of tourmaline on improving the quality of liquor are as follows: 1. After the tourmaline treatment, the content of ester components in the wine increased from the original 19.8% to 24.2%, and the original multiple esters were unified into ethyl esters. Esters are the main aromatic components of wine, and there are many types, especially ethyl esters, which have fruity aroma and taste, making people feel happy.

[0041] 2. Develop towards long carbon chain esters. The number of carbon atoms in the structural formula of the monomer aroma component of esters determines the type and strength of its aroma. The aroma of 6 to 12 carbon atoms is strong and lasts longer; the aroma of even-numbered carbon atoms is better than that of odd-numbered carbon atoms, and the odd-numbered carbon chains have a fat smell; esters with more than 13 carbon atoms have almost no aroma. After tourmaline treatment, odd-numbered carbon chain esters disappear, making the wine aroma purer; the content of 6 to 12 carbon esters increases, making the wine aroma longer and more continuous.

[0042] 3. The content and types of beneficial esters increase, while harmful esters decrease or disappear.

[0043] ⅰ Improvement of wine flavor: ① After being treated with tourmaline, the beneficial esters in the wine, ethyl lactate, ethyl caprylate, ethyl oleate, ethyl palmitate, ethyl linoleate, and the content increased significantly, which not only improved the aroma of the wine, but also made the taste mellow, reduced the astringency and spiciness, and greatly improved the taste of the wine. New esters also appeared: ethyl caproate 0.1%, ethyl myristic acid 0.1%. Ethyl caproate has a lower odor threshold value, which makes the Luzhou-flavor wine full of "fragrant and rich" feeling and improves the aroma of the wine. ② The components of ethyl 2-hydroxybutyrate, ethyl 2-hydroxy-2-methylbutyrate, ethyl isooctanoate, and phenylethyl isovalerate disappeared, reducing the fat smell and tingling of the wine, making the taste softer and more pleasant.

[0044] ⅱ Metabolism, nutrition and health care: After entering the human body, esters are enzymatically or hydrolyzed into alcohols or acids. The increase in beneficial esters increases the acid produced by their metabolism, thereby improving their nutritional and health care effects. After hydrolysis, ethyl lactate releases lactic acid, which has a strong inhibitory effect on many pathogenic bacteria. It has the functions of cleaning the intestines, promoting digestion, enhancing immunity and preventing cell aging. People in some longevity villages in the world live long because of long-term drinking of lactic acid beverages. Butyric acid is released after multi-step hydrolysis of diethyl succinate. A large number of research results show that butyric acid can inhibit the growth and proliferation of tumor cells and promote the demise of tumor cells. Linoleic acid ethyl ester is hydrolyzed to release linoleic acid. Linoleic acid is an unsaturated fatty acid that is essential to the human body but cannot be synthesized in the human body. It has the reputation of "blood vessel scavenger" and can soften cardiovascular, promote blood circulation, reduce blood pressure, regulate endocrine, and slow down aging.

[0045] (3) Acids; The changes in acid components are shown in Table 4 and the sensory characteristics of the components are shown in Table 5: Table 4 Comparison of acid changes

[0046] Table 5 Sensory characteristics of acids

[0047] As can be seen from Table 4 and Table 5, the acid composition changes very little. Acids are important flavoring substances in liquor and together with other flavor substances constitute the unique aroma of liquor. A proper amount of acid can promote the style of the liquor (sweetness, soft taste, aftertaste, etc.), and can also play a buffering role in the liquor, eliminating the phenomenon of drunkenness and taste incoordination after drinking. Acetic acid is highly irritating, and too high a content will increase the irritation of the liquor. After tourmaline treatment, the acetic acid content in the liquor is reduced, which can reduce the irritation of the liquor and slightly improve its quality.

[0048] (4) Alkanes The changes of alkane substances are shown in Table 6: Table 6 Comparison of changes in alkanes

[0049]

[0050] Table 6 shows that the alkane content in liquor is reduced overall after tourmaline treatment, from the original 2.5% to 1.5%, a decrease of 40%; and low-carbon chain alkanes are reduced or disappeared, and long-chain alkanes are transformed. Alkanes are regarded as impurities in liquor. High-quality liquor rarely detects alkanes, and the content of alkane should be controlled. Low-carbon chain alkanes are volatile and affect the aroma of liquor; a moderate amount of long-chain alkanes are well soluble in liquor and can increase the thickness of liquid liquor. After liquor is treated with tourmaline, the alkane content is reduced, short-chain alkanes are reduced, and long-chain alkanes are increased, and the quality of liquor is improved. (5) Aldehydes, ketones and phenols; The changes in aldehyde, ketone and phenol components are shown in Table 7, Table 8 and Table 9 respectively: Table 7 Comparison of changes in aldehydes

[0051] As shown in Table 7, after the tourmaline treatment, the content of 2-furan carboxaldehyde decreased, and 3-(1-ethoxyethoxy)-2-methylbutanal was produced, and the total aldehyde content remained unchanged. Aldehydes in wine have a certain effect on the aroma of wine. 3-(1-ethoxyethoxy)-2-methylbutanal is volatile, which has a significant lowering effect on the threshold of volatile substances in wine, and can improve the aroma of wine. Furfural has a strong aromatic smell, is volatile, and has a very low threshold; a lower content makes the aroma soft and pleasant, and a higher content makes the aroma strong, giving people an unpleasant feeling. It can be seen that the aldehyde substances in the wine are optimized after tourmaline treatment, which improves the quality of the wine.

[0052] Table 8 Comparison of changes in ketones

[0053] As shown in Table 8, ketones can make the various aromas of wine tend to be balanced, integrated and coordinated, but not all ketones are like this. Some ketones have pungent odors, which affect the flavor of wine, such as heterocyclic ketones. A few ketones with aroma, such as 3-hydroxy-2-butanone, have a creamy aroma, and 3-pentene-2-one has a fruity aroma. As shown in Table 5.12, after tourmaline treatment, the content of 3-hydroxy-2-butanone with a creamy aroma increases, and the irritating bad smell of 2-tert-butyl-5-methylethyl-1,3-dioxacyclic-4-one disappears, which greatly improves the flavor of wine.

[0054] Table 9 Comparison of changes in phenols

[0055] As shown in Table 9, after the tourmaline treatment, the phenolic 2-methoxy-5-methylphenol disappeared completely, and the content of 2,4-di-tert-butylphenol increased. 2,4-di-tert-butylphenol has a fragrance and can improve the aroma of wine. Tourmaline optimizes the flavor skeleton composition of liquor and improves its quality: chemically it changes the various chemical components in the liquor; sensoryly it improves the aroma and taste of the liquor; and in terms of health metabolism it promotes the production of beneficial substances, reduces harmful substances, and reduces symptoms such as dizziness and nausea after drinking. Example 2

[0056] Based on Example 1, Example 2 is proposed: In this embodiment, the same 60° original liquor (may be sauce-flavored, strong-flavored or light-flavored, etc.) was taken and respectively poured into 5 ordinary liquor bottles and 5 liquor bottles with the high-temperature coating on the inner bottom of the accelerated aging liquor bottle of this embodiment 1. The taste was compared in 5 days, 15 days, 30 days and three months, respectively reflecting two different effects, as shown in the following table:

[0057]

[0058] Based on the above table, it can be seen that with the passage of time and continuous aging, the liquor bottle with the accelerated aging liquor bottle bottom high-temperature coating provided in this embodiment has a significant improvement in taste compared to ordinary liquor bottles, with obvious mellow fermentation aroma, soft and smooth throat, and non-irritating. Example 3

[0059] A method for preparing a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging, comprising the following steps: S1 raw material crushing, crushing magnetite and tourmaline to 200-1250 mesh, purifying linear diatomite to more than 95%, and lead-free cadmium low-temperature glass powder to 2000-5000 mesh; S2 wine bottle bottom coating process, mix 5-10% magnet powder, 20-30% tourmaline powder, 5-10% linear diatomaceous earth, 50-70% low-temperature lead-free cadmium low-temperature glass powder and 4% glue to the required coating concentration, spray / apply the paste on the bottom of the wine bottle, place a 0.4-0.7 Tesla permanent magnet on the bottom of the wine bottle during coating, the diameter of the permanent magnet disc and the bottom of the wine bottle are equal, keep the SN direction of the magnet poles unified, and let each magnet particle in the coating be in the forward direction until the glue solidifies; S3 Preparation of decals on the bottom of wine bottles: 5-10% magnet powder, 20-30% tourmaline powder, 5-10% linear diatomaceous earth, 50-70% low-temperature lead-free cadmium low-temperature glass powder and 4% glue are mixed to the required decal concentration to prepare the decals. During the drying process of the decals, a 0.4-0.7 Tesla permanent magnet is placed on the decal surface, and the SN direction of the magnet poles is kept uniform, so that each magnet particle in the decal is in the forward direction until the decal glue is cured. The decal is pasted on the bottom of the wine bottle and dried; S4 sends the wine bottle into the kiln for sintering at a temperature of 500-700 degrees; Before filling the bottle with wine, the magnet in the bottle paint needs to be re-magnetized, and the direction of the magnetic pole should be consistent with that of the magnet in S3 to ensure that the magnetic strength of the magnet is maximized.

[0060] The preparation method of a high-temperature coating for the inner bottom of a liquor bottle provided in this embodiment is basically similar to that of a ceramic product. The glaze has two major characteristics. One is that it has a covering ability to cover the color of the body; the other is that the glaze has a glassy texture after sintering, which can reduce the water absorption rate of the ceramic. The glass powder only melts on the glassy surface. The glass powder has no adhesiveness before melting. Since the material is only coated on the inner bottom of the bottle in this embodiment, there is no need to consider the glass powder mixture falling off during heating until the glass powder melts and fixes the functional material on the inner bottom of the bottle.

[0061] In the present embodiment, the magnet is food grade, and due to its own special structure and physical properties, the magnet can generate a permanent magnetic field. Water and ethanol are both polar molecules and will form a certain degree of agglomeration. The water molecule clusters are magnetized, and the large molecule clusters of water are activated to form small molecule clusters of water. It will also act on the wine molecule clusters, and the large molecule clusters of ethanol are activated to form small molecule clusters of ethanol. The Curie point of magnetite is 578°C. If the temperature exceeds the Curie point, the magnet will gradually demagnetize. In the prior art, magnet raw materials are added, and the temperature far exceeds the Curie point in the process. However, there is no external magnetization process after cooling, and the value of the magnet is not reflected at all. In the present invention, the direction of the magnetic poles of the magnetic powder is fixed by an external magnetic field in the early stage. After high-temperature cooling, a magnetic field in the same direction is applied to restore the magnetic field strength of the magnetic powder.

[0062] Tourmaline is a large family. In this embodiment, the tourmaline is magnesium tourmaline or magnesium-iron tourmaline. This type of tourmaline can withstand high temperatures of 750 degrees without decomposing, while iron tourmaline or sodium tourmaline have lower decomposition temperatures, and some even decompose at 500 degrees. In this regard, many tourmaline patents have heating temperatures far exceeding 800 degrees, and some even have 1300 degrees, which does not meet the thermal properties of tourmaline. Tourmaline is a pyroelectric material. When the temperature changes, a certain amount of charge will be generated at the extremes of tourmaline, which can act on water molecules, and large water molecules will be activated to form small water molecules. It can also act on wine molecules, and large ethanol molecules will be activated to form small ethanol molecules. See Figure 1 .

[0063] Straight chain diatomaceous earth: light tap density, higher water absorption rate than disc algae, good water permeability, see Figure 2 .

[0064] Lead-free cadmium low-temperature glass powder: Glass powder has certain similarities with ceramic glaze, but their structures and uses are significantly different. Lead-free cadmium low-temperature glass powder in this embodiment: chemical composition is SiO2 26-28%, Al2O3 5-7%, B2O3 32-34%, Na2O 5-7%, K2O 1-3%, Li2O 2-4%, CaO 3-5%, MgO 0-1%, BaO 0-1%, ZnO 20-22%, and other 1-2% (excluding Pb and Cd). The initial melting point is about 480 degrees, and the spherical melting point is about 610 degrees. The thermal expansion coefficient at 25-300 degrees is about 9.1×10 -6 / O C.

[0065] The 4% glue in S2 and S3 is mainly glue prepared from polyvinyl alcohol or methylene cellulose, and the purpose of placing the permanent magnet at the bottom of the wine bottle is to allow the magnetic powder to move forward before the coating is cured until the glue is cured.

[0066] The magnetic powder at the bottom of the wine bottle is magnetized. Because the magnetic field strength of the magnet is weakened after sintering, it is necessary to re-magnetize the magnetic induction intensity of the magnetization in S5 to 8000-12000 Gauss, and the magnetization time is 5-10 seconds.

[0067] The embodiments of this specific implementation method are all preferred embodiments of the present invention, and are not intended to limit the protection scope of the present invention. Therefore, any equivalent changes made based on the structure, shape, and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A high-temperature coating for the inner bottom of a liquor bottle for accelerating aging, characterized in that: The invention mainly consists of 5-10% of magnetite, 20-30% of tourmaline, 5-10% of linear diatomaceous earth and 50-70% of lead-free cadmium low-temperature glass powder.

2. A method for preparing a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging, according to the high-temperature coating on the inner bottom of a liquor bottle for accelerating aging as claimed in claim 1, characterized in that: The following steps are involved: S1 raw material crushing, crushing magnetite and tourmaline to 200-1250 mesh, purifying linear diatomite to more than 95%, and lead-free cadmium low-temperature glass powder to 2000-5000 mesh; S2 wine bottle bottom coating process, mix 5-10% magnet powder, 20-30% tourmaline powder, 5-10% linear diatomaceous earth, 50-70% low-temperature lead-free cadmium low-temperature glass powder and 4% glue to the required coating concentration, spray / apply the paste on the bottom of the wine bottle, place a 0.4-0.7 Tesla permanent magnet on the bottom of the wine bottle during coating, the diameter of the permanent magnet disc and the bottom of the wine bottle are equal, keep the SN direction of the magnet poles unified, and let each magnet particle in the coating be in the forward direction until the glue solidifies; S3 Preparation of decals on the bottom of wine bottles: 5-10% magnet powder, 20-30% tourmaline powder, 5-10% linear diatomaceous earth, 50-70% low-temperature lead-free cadmium low-temperature glass powder and 4% glue are mixed to the required decal concentration to prepare the decals. During the drying process of the decals, a 0.4-0.7 Tesla permanent magnet is placed on the decal surface, and the SN direction of the magnet poles is kept uniform, so that each magnet particle in the decal is in the forward direction until the decal glue is cured. The decal is pasted on the bottom of the wine bottle and dried; S4 sends the wine bottles into the kiln for sintering at a temperature of 500-700 degrees; Before filling the bottle with wine, the magnet in the bottle paint needs to be re-magnetized, and the direction of the magnetic pole should be consistent with that of the magnet in S3 to ensure that the magnetic strength of the magnet is maximized.

3. The method for preparing a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging according to claim 2, characterized in that: The magnet in S1 is food grade.

4. The method for preparing a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging according to claim 2, characterized in that: The tourmaline in S1 is magnesian tourmaline or ferrous tourmaline.

5. The method for preparing a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging according to claim 2, characterized in that: The S1 contains 26-28% SiO2, 5-7% Al2O3, 32-34% B2O3, 5-7% Na2O, 1-3% K2O, 2-4% Li2O, 3-5% CaO, 0-1% MgO, 0-1% BaO, 20-22% ZnO, and 1-2% others (excluding Pb and Cd). The initial melting point is about 480 degrees, the spherical melting point is about 610 degrees, and the thermal expansion coefficient at 25-300 degrees is about 9.1×10 -6 / O C.

6. The method for preparing a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging according to claim 2, characterized in that: The 4% glue in S2 and S3 is mainly glue prepared from polyvinyl alcohol or methylene cellulose.

7. The method for preparing a high-temperature coating on the inner bottom of a liquor bottle for accelerating aging according to claim 2, characterized in that: The magnetization magnetic induction intensity in S5 is 8000-12000 Gauss, and the magnetization time is 5-10 seconds.

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