Efficient purification process for white spirit

Abstract

The invention provides a purification process, belongs to the technical field of white spirit brewing, particularly relates to an efficient purification process for white spirit, and solves the problems of low purification efficiency, incomplete impurity removal, high difficulty in flavor control and the like in traditional white spirit production. According to the process, a plurality of links such as raw material pretreatment, fermentation, distillation, rectification, graded collection, activated carbon filtration, ageing and blending are optimized, and innovative technologies such as compound yeast fermentation, azeotropic rectification, accurate graded collection, efficient activated carbon filtration, ageing environment control, ultrafiltration treatment and ozone disinfection are introduced, so that the refined control of the white spirit production process is realized. According to the process, the purity and the quality stability of the white spirit are improved, the production efficiency is remarkably improved, the energy consumption and the cost are reduced, meanwhile, the unique flavor and the taste of the white spirit are guaranteed, and a new solution is provided for technical progress and product upgrading of the white spirit industry.

Description

Technical Field

[0001] The invention provides a purification process, belongs to the technical field of liquor brewing, and particularly relates to a high-efficiency purification process for liquor. Background Art

[0002] Baijiu is a traditional Chinese distilled liquor, known for its clarity, rich aroma and mellow taste. It is usually made from grains (such as sorghum, wheat, rice, etc.) through fermentation, distillation, aging and other processes. It has a high alcohol content, generally between 40% and 60%. The brewing process includes steps such as material selection, koji making, fermentation, distillation, blending and aging. Through these sophisticated process flows, Baijiu can show its unique flavor and quality.

[0003] Existing liquor faces many challenges in the brewing process, mainly including the single fermentation strain and low efficiency due to imprecise process control and insufficient equipment efficiency, which limits the diversity and output of flavors; the insufficient number of theoretical plates of the equipment during the distillation process makes it difficult to effectively separate the aroma substances, resulting in unstable wine quality; the incomplete removal of harmful substances such as aldehydes during distillation affects the safety and taste of the liquor; the lack of precise control of graded collection causes quality fluctuations; the materials and processes in the filtration process are simple, making it difficult to remove trace impurities; the lax control of aging environmental parameters affects the formation of flavors; the post-processing process is imperfect, lacking key steps such as ultrafiltration and disinfection, affecting product stability and safety; the overall process lacks systematicity and coherence, affecting production efficiency. These problems lead to defects such as low purification efficiency, incomplete impurity removal, and difficulty in flavor control, affecting the quality and production efficiency of liquor. Summary of the invention

[0004] In order to make up for the deficiencies of the prior art, the embodiments of the present application provide an efficient purification process for liquor, which solves the problems of low purification efficiency, incomplete impurity removal, and difficulty in flavor control in traditional liquor production. This process optimizes multiple links such as raw material pretreatment, fermentation, distillation, rectification, graded collection, activated carbon filtration, aging and blending, and introduces innovative technologies such as compound yeast fermentation, constant boiling rectification, precise graded collection, efficient activated carbon filtration, control of aging environment, ultrafiltration treatment and ozone disinfection, thereby achieving refined control of the liquor production process. This process not only improves the purity and quality stability of liquor, but also significantly improves production efficiency, reduces energy consumption and costs, and at the same time ensures the unique flavor and taste of liquor, providing a new solution for technological progress and product upgrades in the liquor industry.

[0005] In order to solve the above technical problems, the present invention provides the following technical solution: an efficient purification process for liquor, characterized in that it comprises the following steps:

[0006] a) Raw material pretreatment: crush the raw material to 3050 mesh, add water and adjust the pH value to 5.06.0;

[0007] b) Fermentation: adding a specific proportion of composite yeast to the pretreated raw materials, and fermenting them in a closed environment at 2832°C for 7296 hours;

[0008] c) Primary distillation: The fermentation broth is subjected to primary distillation, and the fraction with an alcohol concentration of 45-55% vol is collected;

[0009] d) Distillation: The fraction obtained from the initial distillation is distilled using a distillation tower having 3050 theoretical plates and the reflux ratio is controlled between 1.2 and 1.5;

[0010] e) Gradual collection: the distillate in the rectification process is divided into head wine, core wine and tail wine, wherein the alcohol content of the core wine is 6575%vol;

[0011] f) Activated carbon filtration: Use activated carbon with a specific pore size to filter the wine to remove residual aldehydes and esters;

[0012] g) Aging: The filtered wine is aged for 36 months in a constant temperature and humidity environment;

[0013] h) Blending: Mix the aged wine with purified water to the required alcohol content as needed.

[0014] Preferably, the composite yeast in step b) comprises saccharomyces cerevisiae and lactic acid bacteria in a mass ratio of 3:1 to 5:1; and stirring is performed intermittently during the fermentation process, stirring once every 12 hours, and each stirring time is 5-10 minutes.

[0015] Preferably: the distillation process in step d) further comprises setting an aldehyde remover at the top of the distillation tower, and removing aldehyde substances in the distillate by spraying 0.51% alkali solution into the aldehyde remover; the distillation process adopts constant boiling distillation technology, and adds 510% cyclohexane as an azeotropic agent.

[0016] Preferably, the hierarchical collection in step e) is specifically:

[0017] Head wine: collect the first 23% of distillate after the start of distillation;

[0018] Heart wine: the distillate collected after the first wine until the alcohol content drops to 65%vol;

[0019] Tail wine: collect the distillate after the core wine until the alcohol content drops to 40% vol.

[0020] Preferably, the activated carbon used in step f) is coconut shell activated carbon with a specific surface area of ​​900-1200 m 2 / g, and the filtration rate was controlled at 23 column volumes / hour.

[0021] Preferably, the aging environment temperature in step g) is controlled at 18-22° C., and the relative humidity is controlled at 60-70%; and oak barrels that have undergone specific baking treatment are used for aging.

[0022] Preferably: in step i), ultrafiltration treatment is performed after step h), using a ceramic membrane with a pore size of 0.010.1 μm for filtration; in step j), ozone disinfection is performed after ultrafiltration treatment, with an ozone concentration of 35 mg / L and a treatment time of 1015 minutes.

[0023] Preferably, the step a) includes adding 0.10.3% α-amylase and keeping the temperature at 50-55° C. for 23 hours to improve the conversion rate of starch.

[0024] Preferably: the step f) is followed by a molecular sieve dehydration step to reduce the water content of the wine to below 0.5%; the step h) is followed by a low-temperature freezing filtration step at 5°C to 10°C.

[0025] One or more technical solutions provided in the embodiments of the present application have at least the following technical effects or advantages:

[0026] The invention effectively removes impurities and harmful substances and significantly improves the purity of liquor through precisely controlled multi-stage distillation, graded collection, activated carbon filtration and ultrafiltration treatment.

[0027] The invention uses compound yeast fermentation and precise classification and collection technology to make the flavor of liquor richer and more controllable, and improve the taste and aroma quality of the product.

[0028] The optimized process flow and equipment parameter settings of the present invention, such as high-efficiency distillation tower and constant boiling distillation technology, greatly improve production efficiency and product yield.

[0029] The present invention reduces unnecessary energy consumption and reduces production costs by precisely controlling various process links, such as fermentation temperature, distillation reflux ratio, etc.

[0030] The present invention introduces post-treatment processes such as ultrafiltration treatment and ozone disinfection, which significantly improves the stability and shelf life of the product.

[0031] The present invention effectively removes aldehydes and other substances harmful to the human body through technologies such as formaldehyde removers and activated carbon filtration, thereby improving the safety of the product.

[0032] The present invention improves the aging effect and makes the flavor of the liquor more mellow by controlling the temperature and humidity of the aging environment and using specially treated oak barrels.

[0033] The invention has precise parameter control in each link from raw material pretreatment to final preparation, thus ensuring the consistency and traceability of product quality.

[0034] The present invention significantly enhances the competitiveness of the product in the market by comprehensively improving the quality, taste and safety of liquor.

[0035] The innovation and systematicness of the process of the present invention provide a new technical solution for the liquor industry and promote technological progress and product upgrades in the entire industry.

[0036] Other advantages, objectives and features of the present invention will be set forth in part in the following description and, in part, will be apparent to those skilled in the art based on an examination of the following or may be taught from the practice of the present invention. DETAILED DESCRIPTION

[0037] The following will be combined with 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 making creative work are within the scope of protection of the present invention.

[0038] It should be noted that the terms “vertical”, “horizontal”, “up”, “down”, “left”, “right” and similar expressions used in this document are only for illustrative purposes and do not represent the only implementation method.

[0039] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by technicians in the technical field to which the present invention belongs; the terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention; the term "and / or" used herein includes any and all combinations of one or more related listed items.

[0040] The present invention discloses a high-efficiency purification process for liquor, comprising the following steps:

[0041] a) Raw material pretreatment: crush the raw material to 3050 mesh, add water and adjust the pH value to 5.06.0;

[0042] b) Fermentation: adding a specific proportion of composite yeast to the pretreated raw materials, and fermenting them in a closed environment at 2832°C for 7296 hours;

[0043] c) Primary distillation: The fermentation broth is subjected to primary distillation, and the fraction with an alcohol concentration of 45-55% vol is collected;

[0044] d) Distillation: The fraction obtained from the initial distillation is distilled using a distillation tower having 3050 theoretical plates and the reflux ratio is controlled between 1.2 and 1.5;

[0045] e) Gradual collection: the distillate in the distillation process is divided into head wine, core wine and tail wine, of which the alcohol content of the core wine is 6575% vol; f) Activated carbon filtration: the core wine is filtered using activated carbon with a specific pore size to remove residual aldehydes and esters;

[0046] g) Aging: The filtered wine is aged for 36 months in a constant temperature and humidity environment;

[0047] h) Blending: Mix the aged wine with purified water to the required alcohol content as needed.

[0048] The composite yeast in step b) comprises brewer's yeast and lactic acid bacteria in a mass ratio of 3:1 to 5:1; stirring is performed intermittently during the fermentation process, stirring once every 12 hours, and each stirring time is 5-10 minutes.

[0049] The distillation process in step d) also includes setting an aldehyde remover at the top of the distillation tower, and removing aldehyde substances in the distillate by spraying 0.51% alkali solution into the aldehyde remover; the distillation process adopts constant boiling distillation technology and adds 510% cyclohexane as an azeotropic agent.

[0050] The hierarchical collection in step e) is specifically as follows:

[0051] Head wine: collect the first 23% of distillate after the start of distillation;

[0052] Heart wine: the distillate collected after the first wine until the alcohol content drops to 65%vol;

[0053] Tail wine: collect the distillate after the core wine until the alcohol content drops to 40% vol.

[0054] The activated carbon used in step f) is coconut shell activated carbon with a specific surface area of ​​900-1200 m 2 / g, and the filtration rate was controlled at 23 column volumes / hour.

[0055] In the step g), the aging environment temperature is controlled at 18-22° C., and the relative humidity is controlled at 60-70%. Oak barrels that have undergone specific baking treatment are used for aging.

[0056] The step i) is to perform ultrafiltration after step h), using a ceramic membrane with a pore size of 0.010.1 μm for filtration; and the step j) is to perform ozone disinfection after ultrafiltration, with an ozone concentration of 35 mg / L and a treatment time of 1015 minutes.

[0057] The step a) includes adding 0.10.3% α-amylase and keeping the temperature at 5055°C for 23 hours to improve the conversion rate of starch. The step f) is followed by a molecular sieve dehydration step to reduce the water content of the wine to below 0.5%; the step h) is followed by a low-temperature freezing filtration step at 5°C to 10°C.

[0058] In the present invention:

[0059] Raw material pretreatment step

[0060] Crushing the raw materials to 3050 mesh increases the surface area, which is beneficial for subsequent fermentation.

[0061] Adjusting the pH value to 5.0-6.0 creates a suitable environment for fermentation.

[0062] Adding α-amylase and keeping warm can improve starch conversion rate and increase fermentation efficiency.

[0063] During the fermentation step

[0064] Using a combination of yeast (Saccharomyces cerevisiae and lactic acid bacteria) can produce richer flavor substances.

[0065] Controlling the fermentation temperature and time ensures the adequacy and stability of the fermentation.

[0066] Intermittent stirring helps even fermentation and releases the gases produced.

[0067] In the first distillation step

[0068] The fraction of 4555% vol was collected, the alcohol was initially concentrated and some impurities were removed.

[0069] In the distillation step

[0070] The separation efficiency was improved by using a distillation column with 3050 theoretical plates.

[0071] Controlling the reflux ratio ensures adequate material exchange and separation.

[0072] The aldehyde remover removes harmful aldehydes.

[0073] Constant boiling distillation technology improves separation efficiency and product purity.

[0074] In the classification collection step

[0075] Precise classification and collection ensures the quality and flavor of the wine.

[0076] Activated carbon filtration step

[0077] The use of coconut shell activated carbon effectively removed residual aldehydes and esters.

[0078] Controlling the filtration speed ensures sufficient adsorption effect.

[0079] During the aging process

[0080] Controlling temperature and humidity and using specific oak barrels help develop complex flavors.

[0081] In the deployment step

[0082] Mix to the required alcohol content to meet the needs of different products.

[0083] Ultrafiltration step

[0084] Ceramic membranes are used to further remove tiny impurities and improve purity.

[0085] Ozone disinfection step

[0086] Ensure the microbiological safety of products.

[0087] Molecular sieve dehydration step

[0088] Reduce the water content to below 0.5% to improve the purity and stability of the wine.

[0089] Low temperature freezing filtration step

[0090] Remove substances that may precipitate at low temperatures to improve the clarity and stability of the wine.

[0091] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. An efficient purification process for liquor, characterized in that: The following steps are involved: a) Raw material pretreatment: crush the raw material to 3050 mesh, add water and adjust the pH value to 5.0-6.0; b) Fermentation: adding a specific proportion of composite yeast to the pretreated raw materials, and fermenting them in a closed environment at 2832°C for 7296 hours; c) Primary distillation: The fermentation broth is subjected to primary distillation, and the fraction with an alcohol concentration of 45-55% vol is collected; d) Distillation: The fraction obtained from the primary distillation is distilled using a distillation tower having 3050 theoretical plates and the reflux ratio is controlled between 1.2 and 1.5; e) Gradual collection: the distillate in the rectification process is divided into head wine, core wine and tail wine, wherein the alcohol content of the core wine is 6575%vol; f) Activated carbon filtration: Use activated carbon with a specific pore size to filter the wine to remove residual aldehydes and esters; g) Aging: The filtered wine is aged for 36 months in a constant temperature and humidity environment; h) Blending: Mix the aged wine with purified water to the required alcohol content as needed.

2. The efficient purification process for liquor according to claim 1, characterized in that: The composite yeast in step b) comprises brewer's yeast and lactic acid bacteria in a mass ratio of 3:1 to 5:1; stirring is performed intermittently during the fermentation process, stirring once every 12 hours, and each stirring time is 5-10 minutes.

3. The efficient purification process for liquor according to claim 1, characterized in that: The distillation process in step d) also includes setting an aldehyde remover at the top of the distillation tower, and removing aldehyde substances in the distillate by spraying 0.51% alkali solution into the aldehyde remover; the distillation process adopts constant boiling distillation technology and adds 510% cyclohexane as an azeotropic agent.

4. The efficient purification process for liquor according to claim 1, characterized in that: The hierarchical collection in step e) is specifically as follows: Head wine: collect the first 23% of distillate after the start of distillation; Heart wine: the distillate collected after the first wine until the alcohol content drops to 65%vol; Tail wine: collect the distillate after the core wine until the alcohol content drops to 40% vol.

5. The efficient purification process for liquor according to claim 1, characterized in that: The activated carbon used in step f) is coconut shell activated carbon with a specific surface area of ​​900-1200 m 2 / g, and the filtration rate was controlled at 23 column volumes / hour.

6. The efficient purification process for liquor according to claim 1, characterized in that: In the step g), the aging environment temperature is controlled at 18-22° C., and the relative humidity is controlled at 60-70%. Oak barrels that have undergone specific baking treatment are used for aging.

7. The efficient purification process for liquor according to claim 1, characterized in that: The step i) is to perform ultrafiltration after the step h), using a ceramic membrane with a pore size of 0.010.1 μm for filtration; and the step j) is to perform ozone disinfection after the ultrafiltration, with an ozone concentration of 35 mg / L and a treatment time of 10-15 minutes.

8. The efficient purification process for liquor according to claim 1, characterized in that: The step a) includes adding 0.10.3% alpha amylase and keeping the temperature at 50-55° C. for 23 hours to improve the conversion rate of starch.

9. The efficient purification process for liquor according to claim 1, characterized in that: The step f) is followed by a molecular sieve dehydration step to reduce the water content of the wine to below 0.5%; the step h) is followed by a low-temperature freezing filtration step at 5°C to 10°C.