A wood fish stone mud health preserving wine bottle and a manufacturing method thereof

Abstract

The application discloses a kind of woodfish stone mud health wine bottles and manufacturing method thereof, belong to ceramic packaging container technical field.The wine bottle is by composite fermentation woodfish stone mud material integrated forming firing is formed;Mud material is by 70% woodfish stone mud, 10% stone, 10% medical stone, 10% Yellow River mud is mixed after closed natural fermentation ≥180 days preparation;Bottle wall thickness 2.5-3.0mm, inner wall is glaze to release mineral and slightly breathable aging, outer wall has anti-permeable glaze layer to ensure sealing.Manufacturing method includes batching, depth fermentation, forming, gradient drying, 1050 DEG C heat preservation 48 hours firing, outer wall glazing solidification and post-processing.The wine bottle can dissolve out lithium, magnesium, calcium, strontium and other beneficial elements in wine, significantly soften wine quality, accelerate aging, while anti-permeable reliable, safe and compliant, and raw material cost is low, process stability is good, suitable for mass industrial production, fill the blank in composite mineral health wine bottle field.

Description

Technical Field

[0001] This invention belongs to the technical field of ceramic packaging containers for food contact and mineral functional materials, specifically relating to a wood fish stone mud health wine bottle and its manufacturing method. Background Technology

[0002] Traditional liquor packaging containers are mainly glass bottles and ordinary ceramic bottles. Glass bottles are chemically stable, but they completely prevent gas exchange, which is not conducive to the long-term storage and aging of liquors such as baijiu that require "breathing" and aging. Although ordinary ceramic bottles have a certain degree of permeability, they have two problems: first, their material is mostly ordinary clay, which lacks the function of actively releasing beneficial trace minerals into the liquor; second, it is difficult to achieve both permeability and impermeability, often resulting in leakage or evaporation of the liquor, causing losses.

[0003] In addition, the industry has attempted to use natural, solid minerals (such as mochi stone and maifan stone) to carve wine bottle containers. However, natural mineral raw materials are expensive, difficult to process, and have poor molding consistency, making it difficult to meet the needs of large-scale industrial production, and the yield rate is low. Currently, there are no domestic or international products or manufacturing methods for health-preserving wine bottles based on mochi stone clay, compounded with multiple functional minerals, and subjected to long-term deep fermentation treatment, followed by firing using a specific process to produce bottles with unglazed inner walls and leak-proof outer walls. Therefore, there is a technological gap in this field, and there is an urgent need for a wine bottle solution that combines mineralization and health preservation, controllable micro-oxygen aging, high sealing and leak-proof properties, and is suitable for industrial production. Summary of the Invention

[0004] To achieve the above objectives, the present invention provides the following technical solution: A type of wooden fish stone clay health wine bottle The bottle body is made of composite fermented wood fish stone clay in one piece and fired at high temperature.

[0005] The composite fermented Muyu stone mud is composed of the following raw materials in the indicated weight percentages: 70% Muyu stone mud, 10% Bian stone, 10% Maifan stone, and 10% Yellow River mud. After mixing and moistening with water, the above raw materials are naturally fermented in a sealed container for no less than 180 days to obtain the composite fermented Muyu stone mud.

[0006] The bottle wall thickness is 2.5 mm to 3.0 mm.

[0007] The inner wall of the bottle is unglazed, forming a mineralization release surface that directly contacts the wine.

[0008] The outer wall of the bottle is provided with a food-grade impermeable glaze layer.

[0009] Furthermore, the bottle body has a micro-permeable structure. This structure consists of an unglazed inner wall and micron-sized pores naturally formed in the clay after firing. Its permeability is set to allow trace amounts of oxygen exchange in the wine inside the bottle to promote aging processes such as esterification. At the same time, it is combined with a continuous and dense impermeable glaze layer on the outer wall to effectively prevent macroscopic leakage and evaporation loss of the liquid wine.

[0010] Furthermore, the bottle opening size is customized according to the predetermined bottle cap size to ensure a tight seal.

[0011] Option 2: A method for manufacturing a wooden fish stone clay health-preserving wine bottle Includes the following steps: Step (1) Ingredient mixing: Weigh out 70% of the following by mass percentage: Muyu stone mud, 10% of Bian stone, 10% of Maifan stone, and 10% of Yellow River mud. Mix them evenly to obtain a mixed dry material.

[0012] Step (2) Deep fermentation: Add water to the mixed dry material from step (1) to adjust the humidity to a suitable level (such as when it can be formed into a ball by hand but crumbles easily when touched), place it in a sealed container, and allow it to ferment under natural conditions for no less than 180 days to obtain fermented mud. This step allows the various mineral components in the mud to fully integrate, organic matter to decompose, and the mud properties to be improved.

[0013] Step (3) Molding: The fermented mud from step (2) is molded into a bottle preform through molding, spinning or injection processes. The wall thickness of the preform is precisely controlled to be 2.5 mm to 3.0 mm, and the bottle mouth size and shape are customized according to the customer's sample.

[0014] Step (4) Gradient drying: The preform from step (3) is heated from room temperature to 80°C in a stepwise manner to remove moisture slowly and evenly, eliminate internal stress during molding, and prevent the preform from cracking or deforming.

[0015] Step (5) High-temperature firing: The dried bottle blank is heated to 1050℃ in a kiln and kept at this temperature for 48 hours. Then it is naturally cooled to room temperature to obtain a first-fired bottle body with a dense structure, high strength and micropores.

[0016] Step (6) Glazing and curing of the outer wall: Food-grade anti-seepage glaze is uniformly sprayed onto the outer wall of the pre-fired flask obtained in step (5), and then low-temperature curing is performed to form a continuous and dense outer glaze layer; the inner wall remains unglazed.

[0017] Step (7) Post-processing: After curing, the bottle mouth is finely ground and trimmed, the airtightness is tested, and the bottle is cleaned and disinfected to obtain the finished product.

[0018] The natural conditions described further are a temperature of 15℃-35℃ and a relative humidity of 40%-80%; the heating rate of the gradient drying in step (4) is 5-10℃ / hour.

[0019] 6. The manufacturing method according to claim 4, characterized in that the heating process in step (5) from room temperature to 1050°C includes: heating from room temperature to 200°C at a rate of 50°C / hour and holding for 1 hour; then heating to 600°C at a rate of 80°C / hour and holding for 2 hours; and finally heating to 1050°C at a rate of 100°C / hour and entering the holding stage.

[0020] 7. The manufacturing method according to claim 4, characterized in that the low-temperature curing temperature in step (6) is 150℃-200℃, and the curing time is 30-60 minutes. The technical solution provided by this invention has the following advantages compared with the known prior art: Compared with the prior art, the wooden fish stone clay health-preserving wine bottle and its manufacturing method provided by the present invention have the following beneficial effects: Significant mineralization and health benefits: Testing showed that storing baijiu (Chinese white liquor) in the bottles of this invention significantly increased the magnesium (Mg) and calcium (Ca) content, and also resulted in the release of beneficial trace elements such as lithium (Li), potassium (K), and strontium (Sr). Compared to ordinary porcelain bottles, the magnesium content increased from 0.15 mg / L to 24.9 mg / L, and a new lithium content of 171 μg / L was detected.

[0021] Significantly improved quality: The unique mineral complex system and micro-permeable structure work synergistically to effectively reduce the spiciness and irritation of new wine, making the wine smoother, more mellow, and sweeter, resulting in a significant improvement in taste and quality.

[0022] Accelerates aging and maturation: The unglazed inner wall creates a micro-permeable structure that allows trace amounts of oxygen to enter, promoting the oxidation and esterification reactions of the wine. At the same time, it helps to evaporate and remove low-boiling-point and irritating substances, thus effectively shortening the natural aging cycle.

[0023] Reliable leak prevention and safe wine storage: The food-grade leak-proof glaze layer on the outer wall forms a highly efficient sealing barrier. Tests have shown no wine leakage, and the evaporation loss is far lower than that of ordinary ceramic bottles, ensuring the stability of long-term storage.

[0024] Safety and Compliance: The product has been tested and the indicators such as heavy metal migration fully comply with the requirements of GB 4806.4 "National Food Safety Standard for Ceramic Products", making it safe to use.

[0025] Suitable for industrial mass production: It uses composite mineral clay for molding, and the raw material cost is much lower than that of natural whole minerals; the deep fermentation process improves the molding performance and firing stability of the clay, effectively reducing defects such as cracking and deformation, improving the yield rate, and enabling stable industrial mass production.

[0026] It fills a gap in the Chinese and global wine industry's production of instruments and has significant value. Detailed Implementation

[0027] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0028] The present invention will be further described below with reference to embodiments.

[0029] Example 1 1. Raw material preparation and proportioning Accurately weigh the following raw materials according to their mass percentage (total 100 kg): Mokuyu stone mud: 70 kg (Origin: Jinan, Shandong, particle size 200 mesh) Bian stone: 10 kg (Origin: Sishui, Shandong, particle size 200 mesh) Maifan stone: 10 kg (Origin: Inner Mongolia, particle size 200 mesh) Yellow River mud: 10 kg (Origin: Dongying, Shandong, particle size 200 mesh) 2. Deep fermentation Mix the four powders in a mixer until homogeneous. Add approximately 15-20 kg of purified water and stir until the moisture content is uniform (approximately 25%-30%). Pack the wet mixture into a sealed plastic bucket or stainless steel tank and seal it. Place it in a naturally ventilated indoor environment with an average temperature of approximately 25°C and a relative humidity of approximately 60%, and allow it to ferment for 180 days. No stirring is required during this period.

[0030] 3. Molding After fermentation, the mud is removed and put into a vacuum mud kneading machine to knead and remove air bubbles. Using a spinning machine, the mud is spun into a bottle preform with a wall thickness of 2.8 mm according to the custom size of the bottle neck (e.g., a bottle neck mold that fits a 28mm aluminum cap).

[0031] 4. Gradient drying The preforms are placed on a drying kiln car and sent into a tunnel drying chamber. The drying program is set as follows: place at room temperature for 12 hours → increase the temperature to 40°C at 8°C / hour and hold for 6 hours → increase the temperature to 80°C at 10°C / hour and hold until the moisture content is below 2%.

[0032] 5. High-temperature firing The dried preforms are loaded into a shuttle kiln. The firing profile is then set. Room temperature → 200℃: heating rate 50℃ / hour, hold at 200℃ for 1 hour.

[0033] 200℃→600℃: heating rate 80℃ / hour, hold at 600℃ for 2 hours.

[0034] 600℃→1050℃: Heating rate 100℃ / hour.

[0035] Keep warm at 1050℃ for 48 hours.

[0036] Turn off the fire and allow it to cool naturally to room temperature (about 24-30 hours) to obtain a grayish-white initial-fired flask.

[0037] 6. Glazing and curing of the outer wall Prepare a food-grade impermeable glaze (commercially available transparent glaze conforming to GB 4806.4 standard, specific gravity 1.4-1.5). Use an automatic glazing machine to evenly spray the glaze onto the outer wall of the bottle, and use a masking device to protect the inner wall from glaze adhesion. After spraying, place the bottle in a low-temperature curing oven and cure at 150℃ for 45 minutes.

[0038] 7. Post-processing The bottle neck is precision-polished using a diamond grinding wheel to ensure a smooth fit with the cap. Each bottle undergoes an airtightness test using a negative pressure method (pressure -80 kPa, pressure held for 30 seconds, no pressure drop). The inner walls are cleaned and disinfected with ozone water, then dried to obtain the finished bottle.

[0039] Product performance testing and effect verification The above-prepared wooden fish stone clay health-preserving wine bottle (No. A) was compared with a commercially available ordinary white porcelain wine bottle (No. B, with glazed inner wall). 500mL of freshly distilled strong-aroma baijiu (base liquor) of the same batch and alcohol content was poured into each bottle and stored in the same sealed environment (room temperature, protected from light) for 30 days.

[0040] 1. Sensory evaluation Ten professional wine tasters conducted a blind tasting. Results: Nine tasters believed that the wine in bottle A had significantly reduced spiciness, a smoother palate, a pronounced aftertaste, and a purer, more harmonious grain and cellar aroma; bottle B, on the other hand, still had a harsher, spicier taste. Overall, bottle A was considered to be of significantly higher quality than bottle B.

[0041] 2. Trace element detection Wine samples stored for 30 days were analyzed using inductively coupled plasma mass spectrometry (ICP-MS). The results are shown in the table below:

[0042] The results confirmed that the wine bottle of this invention can significantly release a variety of beneficial trace elements into the wine.

[0043] 3. Sealing and safety testing Sealing performance: After inverting and placing the bottle on its side for 72 hours, there were no signs of leakage. Using a weighing method, the weight loss of the wine within 30 days was less than 0.5%, far lower than the 2-5% of ordinary ceramic bottles.

[0044] Safety testing: Tested according to GB 4806.4 standard, lead (Pb) migration amount <0.1 mg / L, cadmium (Cd) migration amount <0.01 mg / L, far below the national standard limit.

[0045] 4. Strength Test Ten finished products were randomly selected for impact and compression tests. The results showed that the breakage rate was less than 5% when the bottles were dropped freely from a height of 50cm onto a cement floor; the stacking pressure test (6 layers high) showed no damage or deformation, indicating that the mechanical strength meets the packaging and transportation requirements.

[0046] In summary, this embodiment successfully prepared a Mokuyushi clay health-preserving wine bottle that combines mineralization and health benefits, improves wine quality, accelerates aging, and has excellent sealing performance, verifying the feasibility and outstanding effects of the technical solution of this invention.

[0047] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

[0048] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions will not cause the essence of the corresponding technical solutions to deviate from the protection scope of the technical solutions of the embodiments of the present invention.

Claims

1. A type of wooden fish stone clay health-preserving wine bottle, characterized in that, The bottle body is made of composite fermented wood fish stone clay in one piece and fired at high temperature; The composite fermented bonito flake mud is composed of the following raw materials in the indicated mass percentages: Mokuyu stone mud 70%, Bian stone 10%, Maifan stone 10%, Yellow River mud 10%; After the raw materials are mixed and moistened with water, they are sealed and naturally fermented for no less than 180 days to obtain the composite fermented wood fish stone mud. The bottle wall thickness is 2.5 mm to 3.0 mm; The inner wall of the bottle is unglazed, forming a mineral release surface that directly contacts the wine. The outer wall of the bottle is provided with a food-grade impermeable glaze layer.

2. The wooden fish stone clay health-preserving wine bottle according to claim 1, characterized in that, The bottle body has a micro-permeable structure, which consists of an unglazed inner wall and pores in the fired clay. The permeability is set to allow for a small amount of gas exchange in the wine inside the bottle to promote aging and maturation. At the same time, it is combined with a food-grade impermeable glaze layer on the outer wall to prevent the liquid wine from leaking out.

3. The wooden fish stone clay health-preserving wine bottle according to claim 1 or 2, characterized in that, The bottle opening size is based on the customized size of the pre-determined bottle cap; the food-grade impermeable glaze layer is a continuous and dense layer formed by spraying onto the outer wall of the bottle and curing at low temperature.

4. A method for manufacturing a wooden fish stone clay health-preserving wine bottle according to any one of claims 1 to 3, characterized in that, Includes the following steps: Step (1) Ingredient mixing: Weigh out 70% of the following by mass percentage: Muyu stone mud, 10% of Bian stone, 10% of Maifan stone, and 10% of Yellow River mud. Mix them evenly to obtain a mixed dry material. Step (2) Deep fermentation: Add water to the mixed dry material in step (1) to adjust the humidity, place it in a sealed container, and let it stand for fermentation for no less than 180 days under natural conditions to obtain fermented mud. Step (3) Molding: The fermented mud from step (2) is molded into a bottle preform through molding, spinning or injection molding processes. The wall thickness of the preform is controlled to be 2.5 mm to 3.0 mm, and the bottle mouth size is customized according to the customer's sample. Step (4) Gradient drying: The preform from step (3) is heated from room temperature to 80°C in a stepwise manner to dry it in order to eliminate internal stress and prevent cracking and deformation. Step (5) High-temperature firing: The dried bottle preform is heated to 1050℃ and kept at this temperature for 48 hours, and then naturally cooled to room temperature to obtain the first fired bottle body; Step (6) Glazing and curing of the outer wall: The outer wall of the pre-fired flask obtained in step (5) is sprayed with food-grade anti-seepage glaze and then subjected to low-temperature curing treatment, while the inner wall remains unglazed; Step (7) Post-processing: After the bottle body has been cured, the bottle mouth is trimmed, the airtightness is tested, and it is cleaned and disinfected to obtain the finished product of the Muyu Shini health wine bottle.

5. The manufacturing method according to claim 4, characterized in that, The natural conditions described in step (2) are a temperature of 15℃-35℃ and a relative humidity of 40%-80%; the heating rate of the gradient drying in step (4) is 5-10℃ / hour.

6. The manufacturing method according to claim 4, characterized in that, The heating process in step (5) from room temperature to 1050°C includes: heating from room temperature to 200°C at a rate of 50°C / hour and holding for 1 hour; then heating to 600°C at a rate of 80°C / hour and holding for 2 hours; and finally heating to 1050°C at a rate of 100°C / hour and entering the holding stage.

7. The manufacturing method according to claim 4, characterized in that, The low-temperature curing temperature in step (6) is 150℃-200℃, and the curing time is 30-60 minutes.

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