CN102925328A - Powder white spirit and preparation method thereof - Google Patents

Powder white spirit and preparation method thereof Download PDF

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CN102925328A
CN102925328A CN 201210494550 CN201210494550A CN102925328A CN 102925328 A CN102925328 A CN 102925328A CN 201210494550 CN201210494550 CN 201210494550 CN 201210494550 A CN201210494550 A CN 201210494550A CN 102925328 A CN102925328 A CN 102925328A
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parts
liquor
stirring
carrageenan
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CN102925328B (en )
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邢海明
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邢海明
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Abstract

The invention provides powder white spirit and a preparation method thereof. The method comprises the following steps of: preparing gel containing white spirit from a colloid obtained by compounding xanthan gum, carrageenan and konjac glucomannan and the white spirit with alcohol content of not lower than 25%; homogenizing the gel containing white spirit, and homogenizing with the mixed solution of carboxymethyl cellulose and ethanol at a ratio of 1:10 and sodium dodecyl sulfate by a high pressure homogenizer at 100MPa for 1.5 hours; and performing spray freeze drying at -20 DEG C to remove moisture to obtain the powder white spirit. The powder white spirit provided by the invention can avoid the volatilization, oxidation and deterioration of the alcohol and the aromatic substances in the original white spirit to the greatest degree; when in use, only hot water needs to be added into the powder white spirit; the alcohol and the aromatic substances in the original white spirit are released, the original character is recovered, and the soaking taste is good; and moreover, the powder white spirit has the advantages of simple technology, high quality of finished products, easiness in storage and the like.

Description

一种粉末白酒及其制备方法 A powder and its preparation method Liquor

技术领域 FIELD

[0001] 本发明属于酒类制品领域,尤其是涉及一种粉末白酒及其制备方法。 [0001] The present invention belongs to the field of alcoholic products, and particularly to a method for preparing a powder of liquor.

背景技术 Background technique

[0002] 白酒自古以来一直深受人们喜爱,它由淀粉或糖质原料制成酒醅或发酵醪经蒸馏而得,酒质无色(或微黄)透明,气味芳香纯正,入口绵甜爽净,酒精含量较高,经贮存老熟后,具有以酯类为主体的复合香味。 [0002] liquor has long been very popular, which is made of sugar or starch feedstock fermented mash or beer by distillation of wine quality colorless (or yellow) transparent, pure fragrance, mellow cool inlet net, a high alcohol content, the old reservoir cooked, has a complex ester as the main flavor.

[0003]目前的白酒是液态为主,携带和运输并不方便。 [0003] The current liquor is a liquid-based, not convenient to carry and transport. 申请号为94115933. 7的中国专利公开了一种粉末稠酒及其生产方法,它通过先制成稠酒醪,使酒精含量尽可能高,加入甜味剂、包埋-吸附剂等,用胶体磨打磨并用均质机均质,使包埋作用充分。 Application No. of China Patent No. 94115933.7 discloses a method for its production Choujiu powder, which is made by first Choujiu mash, alcohol content as high as possible so that, added sweetener, embedded - adsorbent, with a colloid mill ground and homogenized using a homogenizer, so that sufficient effect of embedding. 将匀质后的醪液喷雾干燥,即可得粉末状稠酒,饮用时用热水冲饮。 The homogenous mash after spray-drying, to obtain a powdery Choujiu, brewed into tea drink when hot water. 该专利克服了稠酒在保鲜和运输方面的各种困难,但由于该方法是直接在酒样中加入易溶于水的包埋-吸附剂,然后通过喷雾干燥的方法得到,由于喷雾干燥温度高,酒精容易挥发,且制备得到的微胶囊囊壁易有缝隙,致密性差,日子稍长,直接包裹在其中的酒精与芳香物质大量挥发,冲制出来的饮品与原液体酒口味相差太大,无法满足人们的需求。 This patent overcomes difficulties in Choujiu preservation and transportation, but since the process is soluble in water was added directly embedded in the wine samples - the adsorbent, and then obtained by spray-drying method, since the spray-drying temperature high, readily volatile alcohol, and microcapsules prepared easily slit wall, less densification, longer life, wrapped directly therein volatilize alcohol and aromatic substances, punched out of the raw liquid drinks and wine tastes much difference can not meet people's needs.

发明内容 SUMMARY

[0004] 本发明要解决的问题是提供一种酒精不易挥发,冲制口感好,易于携带和运输的粉末白酒及其制备方法。 [0004] The problem of the present invention to provide a less volatile alcohol, punching good taste, easy to carry and transport the powder and a preparation method of the liquor.

[0005] 为解决上述技术问题,本发明采用的技术方案是:一种粉末白酒,由如下方法制备得到: [0005] To solve the above problems, the present invention adopts the technical solution is: A white wine powder, was prepared by the following method:

[0006] (I)以重量份数计,将1-2份黄原胶、2-3份卡拉胶和2-3份魔芋胶混合在一起,加入100-110份水,在75度下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到50-55度时,加入80份酒精含量不低于25% (重量比)的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在50-55度,搅拌转速控制在600-800rpm,搅拌时间为10-30分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; [0006] (I) in parts by weight, 1-2 parts by mixing xanthan gum, carrageenan and 2-3 parts 2-3 parts together konjac gum, 100-110 parts of water was added, heated at 75 degrees stirring xanthan and carrageenan was completely dissolved after heating was stopped when temperature dropped to 50-55 degrees, the liquor was added 80 parts of alcohol content of not less than 25% (by weight ratio), was stirred in a sealed container, the mixing process temperature controlled at 50-55 degrees, stirring speed at 600 to 800 rpm, the stirring time is 10-30 minutes, cooled and solidified after completion of the stirring to obtain a gel containing liquor;

[0007] (2)将上述含有白酒的凝胶在30-35度下均质至凝胶大小小于120微米; [0007] (2) The above gel containing liquor at 30-35 degrees to the gel a homogeneous size of less than 120 microns;

[0008] (3)以重量份数计,在50-55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在30-35度下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20度下喷雾冷冻干燥除去水分,得所述粉末白酒。 [0008] (3) in parts by weight, were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing liquor in the ratio of 50-55 parts by homogeneous I: mixed solution of 10 parts of 10 sodium lauryl sulfate, and homogenized using a high pressure homogenizer I. in IOOMPa at 30-35 ° for 5 hours and then dried to remove moisture in the spray-frozen to minus 20 degrees, to obtain a liquor powder.

[0009] 发明人经过大量试验发现,在液态酒与包埋剂混合进行喷雾干燥前,先将液态酒制成凝胶,均质成大小符合要求的微粒后再进行包埋,能有效降低酒精挥发,最大程度的保留原液态酒的风味。 [0009] The inventors have found through extensive testing, performed prior to spray drying the mixed liquor with liquid embedding medium, a gel liquor first liquid, homogeneous microparticles to meet the size requirements for embedding before, can effectively reduce alcohol volatile, the greatest degree of retention of the original flavor of the liquid wine.

[0010] 在本发明公开的共混比例内,黄原胶、卡拉胶和魔芋胶具有1+1+1>3的协同增强作用,形成的凝胶强度大,能够很好的将白酒包裹其中,得到的含有白酒的凝胶在45度下不会融化,也不会有液态渗透出来,并且均质效果好,均质成小于120微米的微粒后再进行包埋,包埋效果好。 [0010] in the blending ratio of the present disclosure, xanthan gum, carrageenan and konjac gum having a synergistic enhancement of 1 + 1 + 1> 3, forming large gel strength, it can be a good package wherein the liquor , containing liquor resulting gel will not melt at 45 degrees, it will not be liquid permeable, and good homogenizing effect homogenization into particles smaller than 120 microns performed after embedding, embedding effect is good.

[0011] 现有技术中,为了提高包埋率,通常需要将温度提升到40-50度,但随着温度升高,会带来凝胶中酒精的挥发性增强、凝胶易发生热可逆反应的问题。 [0011] In the prior art, in order to improve the embedding rate, is often necessary to raise the temperature to 40-50 degrees, but as the temperature increases, the gel will bring enhanced volatile alcohol, thermoreversible gel prone issues reaction. 发明人发现,以羧甲基纤维素和乙醇质量配比为I : 10的混合溶液为包被,加入10份十二烷基硫酸钠,即使包埋温度低至30-35度,仍不会影响白酒微胶囊化的包埋率,包埋率达到70%以上。 The inventors have found, ethanol and methyl cellulose, carboxymethyl mass ratio of I: 10 mixture solution was coated, was added 10 parts of sodium lauryl sulfate, even when the low temperature embedding 30-35 degrees, will still not Effect liquor microencapsulated embedding rate, the embedding rate of 70% or more.

[0012] 含有白酒的凝胶、羧甲基纤维素和乙醇质量配比为I : 10的混合溶液和十二烷基硫酸钠形成的混合物用高压均质机均质,能够使其混合均匀,包埋充分,并有利于喷雾冷冻干燥时液滴的形成,并且均质过程中,用冷却系统将混合物的温度保持在30-35度下,避免凝胶发生热可逆反应。 [0012] gel, carboxymethyl cellulose and ethanol containing liquor mass ratio of I: a mixed solution of a mixture of sodium dodecyl sulfate and 10 is formed with a high pressure homogenizer homogenization, it can be mixed, fully embedded, and facilitates the formation of droplets during spray freeze drying, and the homogenization process, the cooling system for maintaining the temperature of the mixture at 30-35 degrees, to avoid thermally reversible gelation reaction.

[0013] 本发明采用喷雾冷冻干燥方法(例如使用喷雾冷冻干燥机)对均质包埋后的混合物进行处理,除掉大部分水分,干燥过程温度低,避免了凝胶发生热可逆反应导致凝胶融化,酒精与芳香物质最大程度的被保留在成型后的微胶囊中,干燥后的物料为粉状的固体, 易于携带运输。 [0013] The present invention uses spray-freeze-drying method (e.g., using a spray freeze dryer) embedding the mixture homogenized for processing, remove most of the water, low temperature drying process, to avoid the gelation reaction results in thermally reversible condensate melt glue, with the maximum alcohol level of the fragrance is retained after forming the microcapsules, the dried solid material in powder form, easy to carry transport.

[0014] 优选的,所述粉末白酒,由如下方法制备得到: [0014] Preferably, the white wine powder, was prepared by the following method:

[0015] (I)以重量份数计,将I份黄原胶、2份卡拉胶和3份魔芋胶混合在一起,加入100份水,在75度下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到55度时,力口入80份酒精含量不低于25%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在55度,搅拌转速控制在600rpm,搅拌时间为25分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; [0015] (I) in parts by weight, the I-parts of xanthan gum, carrageenan, and 2 parts 3 parts Konjac gum were mixed together, were added 100 parts of water, heated and stirred at 75 degrees that the xanthan gum and carrageenan after complete dissolution the heating was stopped when the temperature drops 55 degrees, the force mouth 80 parts alcohol content of not less than 25% of the liquor, was stirred in a closed vessel, the temperature during stirring at 55 degrees, the agitation speed at 600rpm , stirring time of 25 minutes, after completion of the stirring cooled and solidified, to obtain a gel containing liquor;

[0016] (2)将上述含有白酒的凝胶在35度下均质至凝胶大小小于120微米; [0016] (2) The above gel containing liquor at 35 degrees to the gel a homogeneous size of less than 120 microns;

[0017] (3)以重量份数计,在55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在35度下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20度下喷雾冷冻干燥除去水分,得所述粉末白酒。 [0017] (3) in parts by weight, were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing liquor in the ratio of 55 parts of the homogeneous I: a mixed solution of 10, 10 parts of dodecyl sodium alkyl sulfate, and homogenized using a high pressure homogenizer I. in IOOMPa at 35 degrees for 5 hours and then dried to remove moisture in the spray-frozen to minus 20 degrees, to obtain a liquor powder.

[0018] 优选的,所述卡拉胶为K-型卡拉胶。 [0018] Preferably, the K- carrageenan is a carrageenan.

[0019] 本发明还提供了一种制备上述粉末白酒的方法,包括如下步骤: [0019] The present invention further provides a method of preparing the above-described liquor powder, comprising the steps of:

[0020] (I)以重量份数计,将1-2份黄原胶、2-3份卡拉胶和2-3份魔芋胶混合在一起,力口入100-110份水,在75度下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到50-55度时,加入80份酒精含量不低于25%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在50-55度,搅拌转速控制在600-800rpm,搅拌时间为10-30分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; [0020] (I) in parts by weight, 1-2 parts by mixing xanthan gum, carrageenan and 2-3 parts 2-3 parts konjac gum together, the force mouth 100-110 parts of water, at 75 ° C under heating with stirring xanthan gum and carrageenan was completely dissolved after heating was stopped when temperature dropped to 50-55 degrees, the alcohol was added 80 parts of liquor containing not less than 25%, the mixture was stirred in a closed vessel, the temperature during stirring controlled at 50-55 degrees, stirring speed at 600 to 800 rpm, the stirring time is 10-30 minutes, cooled and solidified after completion of the stirring to obtain a gel containing liquor;

[0021] (2)将上述含有白酒的凝胶在30-35度下均质至凝胶大小小于120微米; [0021] (2) The above gel containing liquor at 30-35 degrees to the gel a homogeneous size of less than 120 microns;

[0022] (3)以重量份数计,在50-55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在30-35度下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20度下喷雾冷冻干燥除去水分,得所述粉末白酒。 [0022] (3) in parts by weight, were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing liquor in the ratio of 50-55 parts by homogeneous I: mixed solution of 10 parts of 10 sodium lauryl sulfate, and homogenized using a high pressure homogenizer I. in IOOMPa at 30-35 ° for 5 hours and then dried to remove moisture in the spray-frozen to minus 20 degrees, to obtain a liquor powder.

[0023] 优选的,所述方法包括如下步骤: [0023] Preferably, the method comprising the steps of:

[0024] (I)以重量份数计,将I份黄原胶、2份卡拉胶和3份魔芋胶混合在一起,加入100份水,在75度下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到55度时,力口入80份酒精含量不低于25%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在55度,搅拌转速控制在600rpm,搅拌时间为25分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; [0024] (I) in parts by weight, the I-parts of xanthan gum, carrageenan, and 2 parts 3 parts Konjac gum were mixed together, were added 100 parts of water, heated and stirred at 75 degrees that the xanthan gum and carrageenan after complete dissolution the heating was stopped when the temperature drops 55 degrees, the force mouth 80 parts alcohol content of not less than 25% of the liquor, was stirred in a closed vessel, the temperature during stirring at 55 degrees, the agitation speed at 600rpm , stirring time of 25 minutes, after completion of the stirring cooled and solidified, to obtain a gel containing liquor;

[0025] (2)将上述含有白酒的凝胶在35度下均质至凝胶大小小于120微米; [0026] (3)以重量份数计,在55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在35度下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20度下喷雾冷冻干燥除去水分,得所述粉末白酒。 [0025] (2) The above gel containing liquor at 35 degrees to the gel a homogeneous size of less than 120 microns; [0026] (3) in parts by weight, homogenized at 55 parts condensate liquor containing 300 parts gum and carboxymethyl cellulose, and the ethanol ratio of I: a mixed solution of 10, 10 parts of sodium lauryl sulfate, and 35 degrees in a homogenizer under high pressure homogenized I. 5 IOOMPa hours, and then dried to remove moisture in the spray-frozen to minus 20 degrees, to obtain a liquor powder.

[0027] 优选的,所述卡拉胶为K-型卡拉胶。 [0027] Preferably, the K- carrageenan is a carrageenan.

[0028] 本发明具有的优点和积极效果是:由于采用上述技术方案,含有白酒的凝胶被包裹在以羧甲基纤维素为包被的微胶囊中,相当于酒精具有凝胶和羧甲基纤维素囊壁双重保护,最大程度的避免了酒精和原白酒中芳香物质的挥发、氧化和变质,保存时间长,携带和运输方便。 [0028] The present invention has advantages and positive effects: Because the above technical solution, the gel was wrapped in a liquor containing carboxymethyl cellulose coated microcapsules having equivalent alcohol and carboxymethylcellulose gel cellulose wall double protection to avoid the greatest degree of evaporation, oxidation and deterioration of alcohol and liquor in the original fragrance, save for a long time, easy to carry and transport. 使用时只需要在粉末白酒中加入热水,凝胶和羧甲基纤维素遇热水融化,酒精和原白酒中芳香物质被释放出来,恢复其原有性状,冲制口感好,具有工艺简单、成品质量高、易于保存等优点。 When using only water was added in the powder liquor, gelatin and carboxymethylcellulose encounters hot melt, alcohol and fragrance raw liquor is released to restore its original properties, good taste punching, having a simple process It can produce high quality, easy to store and so on.

具体实施方式 detailed description

[0029] 下面结合具体实施例对本发明作进一步说明,但不限定本发明的保护范围。 [0029] The following embodiments in conjunction with the specific embodiments of the present invention is further illustrated, but not limit the scope of the invention. 下述实施例1、2和对比例1、2中所述卡拉胶均为K-型卡拉胶。 Examples 1, 2 and carrageenan are the K- carrageenan Comparative Example 1, the following embodiment.

[0030] 实施例I [0030] Example I

[0031] 通过如下步骤制备粉末白酒: [0031] The white wine powder was prepared by the following steps:

[0032] (I)以重量份数计,将I份黄原胶、2份卡拉胶和3份魔芋胶混合在一起,加入100份水,在75度下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到55度时,加入80份酒精含量为45%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在55度,搅拌转速控制在600rpm,搅拌时间为30分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; [0032] (I) in parts by weight, the I-parts of xanthan gum, carrageenan, and 2 parts 3 parts Konjac gum were mixed together, were added 100 parts of water, heated and stirred at 75 degrees that the xanthan gum and carrageenan after complete dissolution the heating was stopped when the temperature drops 55 degrees, was added 80 parts of 45% alcohol content of liquor, was stirred in a closed vessel, the temperature during stirring at 55 degrees, at the agitation speed 600rpm, mixing time is 30 minutes after completion of the stirring cooled and solidified, to obtain a gel containing liquor;

[0033] (2)将上述含有白酒的凝胶在35度下均质至凝胶大小小于120微米; [0033] (2) The above gel containing liquor at 35 degrees to the gel a homogeneous size of less than 120 microns;

[0034] (3)以重量份数计,在55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在35度下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20度下喷雾冷冻干燥除去水分,得所述粉末白酒。 [0034] (3) in parts by weight, were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing liquor in the ratio of 55 parts of the homogeneous I: a mixed solution of 10, 10 parts of dodecyl sodium alkyl sulfate, and homogenized using a high pressure homogenizer I. in IOOMPa at 35 degrees for 5 hours and then dried to remove moisture in the spray-frozen to minus 20 degrees, to obtain a liquor powder.

[0035] 实施例2 [0035] Example 2

[0036] 通过如下步骤制备粉末白酒: [0036] The white wine powder was prepared by the following steps:

[0037] (I)以重量份数计,将I份黄原胶、2份卡拉胶和3份魔芋胶混合在一起,加入100份水,在75度下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到55度时,加入80份酒精含量为45%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在55度,搅拌转速控制在600rpm,搅拌时间为25分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; [0037] (I) in parts by weight, the I-parts of xanthan gum, carrageenan, and 2 parts 3 parts Konjac gum were mixed together, were added 100 parts of water, heated and stirred at 75 degrees that the xanthan gum and carrageenan after complete dissolution the heating was stopped when the temperature drops 55 degrees, was added 80 parts of 45% alcohol content of liquor, was stirred in a closed vessel, the temperature during stirring at 55 degrees, at the agitation speed 600rpm, mixing time is 25 minutes after completion of the stirring cooled and solidified, to obtain a gel containing liquor;

[0038] (2)将上述含有白酒的凝胶在35度下均质至凝胶大小小于120微米; [0038] (2) The above gel containing liquor at 35 degrees to the gel a homogeneous size of less than 120 microns;

[0039] (3)以重量份数计,在55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在35度下用高压均质机在 [0039] (3) in parts by weight, were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing liquor in the ratio of 55 parts of the homogeneous I: a mixed solution of 10, 10 parts of dodecyl sodium alkyl sulfate, and 35 degrees under a high pressure homogenizer

6IOOMPa下均质I. 5小时,然后在零下20度下喷雾冷冻干燥除去水分,得所述粉末白酒。 6IOOMPa homogenized I. 5 hours and then dried to remove moisture in the spray-frozen to minus 20 degrees, to obtain a liquor powder.

[0040] 优选的,所述卡拉胶为K-型卡拉胶。 [0040] Preferably, the K- carrageenan is a carrageenan. [0041] 对比例I [0041] Comparative Example I

[0042] 通过如下步骤制备粉末白酒: [0042] The white wine powder was prepared by the following steps:

[0043] 以重量份数计,在55份酒精含量为45 %的白酒中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在35度下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20度下喷雾冷冻干燥除去水分,得所述粉末白酒。 [0043] in parts by weight, 45% of the liquor was added 300 parts by mass of carboxymethyl cellulose and ethanol in the ratio of I 55 parts alcohol content: a mixed solution of 10, 10 parts of sodium lauryl sulfate, at 35 degrees and a high-pressure homogenizer at IOOMPa homogenized I. 5 hours and then dried to remove moisture in the spray-frozen to minus 20 degrees, to obtain a liquor powder.

[0044] 对比例2 [0044] Comparative Example 2

[0045] 通过如下步骤制备粉末白酒: [0045] The white wine powder was prepared by the following steps:

[0046] (I)以重量份数计,将I份黄原胶、2份卡拉胶和3份魔芋胶混合在一起,加入100份水,在75度下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到55度时,加入80份酒精含量为45%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在55度,搅拌转速控制在600rpm,搅拌时间为25分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; [0046] (I) in parts by weight, the I-parts of xanthan gum, carrageenan, and 2 parts 3 parts Konjac gum were mixed together, were added 100 parts of water, heated and stirred at 75 degrees that the xanthan gum and carrageenan after complete dissolution the heating was stopped when the temperature drops 55 degrees, was added 80 parts of 45% alcohol content of liquor, was stirred in a closed vessel, the temperature during stirring at 55 degrees, at the agitation speed 600rpm, mixing time is 25 minutes after completion of the stirring cooled and solidified, to obtain a gel containing liquor;

[0047] (2)将上述含有白酒的凝胶在35度下均质至凝胶大小小于120微米; [0047] (2) The above gel containing liquor at 35 degrees to the gel a homogeneous size of less than 120 microns;

[0048] (3)以重量份数计,在55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在35度下用高压均质机在IOOMPa下均质I. 5小时,然后在65度下喷雾干燥,得所述粉末白酒。 [0048] (3) in parts by weight, were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing liquor in the ratio of 55 parts of the homogeneous I: a mixed solution of 10, 10 parts of dodecyl sodium alkyl sulfate, and at 35 ° under high pressure homogenizer in homogenization IOOMPa I. 5 hours and then spray-dried at 65 ° to give the powder liquor.

[0049]表 I [0049] TABLE I

[0050] [0051] 从表I可以看出,与对比例相比,通过本发明制备得到的粉末白酒,O天时粉末白酒中的酒精含量能达到原液酒的88%,长时间放置后,其酒精含量也基本没有损失,六个月后其酒精保留率仍在98%以上,酒精保留效果显著。 [0050] [0051] As can be seen from Table I, in comparison with Comparative Example, the present invention is prepared by powder liquor obtained alcohol content on day O powder liquor can reach 88% of the stock liquor, place a long time after that alcohol content is substantially no loss after six months of alcohol retention rate is still 98%, the effect is significant retention alcohol.

[0052] 以上对本发明的较佳实施例进行了详细说明,但所述内容仅为本发明的较佳实施例,不能被认为用于限定本发明的实施范围。 Preferred [0052] The above embodiments have been described in detail embodiments of the present invention is preferred, but only for the embodiment of the present invention can not be considered to define the scope of the present invention. 凡依本发明申请范围所作的均等变化与改进等,均应仍归属于本发明的专利涵盖范围之内。 Where alterations of improvement under this scope of application of the invention made by the patent shall yet fall within the scope of the present invention.

Claims (6)

  1. 1. 一种粉末白酒,其特征在于:由如下方法制备得到: (1)以重量份数计,将1-2份黄原胶、2-3份卡拉胶和2-3份魔芋胶混合在一起,加入100-110份水,在75°C下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到50-55°C时,加入80份酒精含量不低于25%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在50-55°C,搅拌转速控制在600-800rpm,搅拌时间为10-30分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶。 A white wine powder, which is characterized in that: the following method was prepared by the: (1) in parts by weight, 1-2 parts of xanthan gum, carrageenan parts 2-3 and 2-3 were mixed in parts konjac gum together with 100-110 parts of water was added, heating at 75 ° C for xanthan gum with stirring and heating was stopped after the complete dissolution of carrageenan, when the temperature dropped to 50-55 ° C, was added 80 parts of the alcohol content of not less than 25% liquor, was stirred in a sealed container, the temperature control during stirring 50-55 ° C, stirring speed at 600 to 800 rpm, the stirring time is 10-30 minutes, cooled and solidified after completion of the stirring, resulting liquor containing gel. (2)将上述含有白酒的凝胶在30-35°C下均质至凝胶大小小于120微米。 (2) The above gel containing liquor at 30-35 ° C until a homogeneous gel size of less than 120 microns. (3)以重量份数计,在50-55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在30-35°C下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20°C下喷雾冷冻干燥除去水分,得所述粉末白酒。 (3) in parts by weight, were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing liquor in the ratio of 50-55 parts by homogeneous I: a mixed solution of 10, 10 parts of dodecane sulfate groups, and at 30-35 ° C under a high-pressure homogenizer in homogenization IOOMPa I. 5 hours and then spray-freeze-dried to remove moisture at minus 20 ° C, to obtain a liquor powder.
  2. 2.根据权利要求I所述的粉末白酒,其特征在于:由如下方法制备得到: (1)以重量份数计,将I份黄原胶、2份卡拉胶和3份魔芋胶混合在一起,加入100份水,在75°C下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到55°C时,加入80份酒精含量不低于25%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在55°C,搅拌转速控制在600rpm,搅拌时间为25分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; (2)将上述含有白酒的凝胶在35°C下均质至凝胶大小小于120微米; (3)以重量份数计,在55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在35°C下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20°C下喷雾冷冻干燥除去水分,得所述粉末白酒。 2. A powder according to claim I of the liquor, characterized in that: prepared by the following methods: (1) in parts by weight, the I-parts of xanthan gum, carrageenan, and 2 parts 3 parts Konjac gum were mixed together , were added 100 parts of water, was heated at 75 ° C for xanthan gum with stirring and heating was stopped after the complete dissolution of carrageenan, when the temperature dropped to 55 ° C, was added 80 parts of the alcohol content of not less than 25% of the liquor, in a closed the vessel was stirred, the temperature control during stirring at 55 ° C, the agitation speed 600rpm, mixing time of 25 minutes, after completion of the stirring cooled and solidified, to obtain a liquor containing the gel; (2) the above-containing liquor gel at 35 ° C to the gel homogeneous size of less than 120 microns; (3) in parts by weight, were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing 55 parts of the liquor in the homogeneous ratio of I: a mixed solution of 10, 10 parts of sodium lauryl sulfate, and dried in a high pressure homogenizer IOOMPa homogenized I. 5 hours and then spray-frozen at minus 20 ° C and dried at 35 ° C removing water to give a liquor powder.
  3. 3.根据权利要求I或2所述的粉末白酒,其特征在于:所述卡拉胶为K-型卡拉胶。 3. A powder according to claim I or claim 2 liquor, wherein: the K- carrageenan is a carrageenan.
  4. 4. 一种制备权利要求1-3任一项所述的粉末白酒的方法,其特征在于:包括如下步骤: (1)以重量份数计,将1-2份黄原胶、2-3份卡拉胶和2-3份魔芋胶混合在一起,加入100-110份水,在75°C下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到50-55°C时,加入80份酒精含量不低于25%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在50-55°C,搅拌转速控制在600-800rpm,搅拌时间为10-30分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; (2)将上述含有白酒的凝胶在30-35°C下均质至凝胶大小小于120微米; (3)以重量份数计,在50-55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在30-35°C下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20°C下喷雾冷冻干燥除去水分,得所述粉末白酒。 The method according to any of claims 1-3 liquor powder 4. A preparation as claimed in claim, characterized in that: comprising the steps of: (1) in parts by weight, 1-2 parts of xanthan gum, 2-3 2-3 parts of carrageenan and konjac gum parts are mixed together, 100-110 parts of water was added, heating at 75 ° C for xanthan gum with stirring and completely dissolved carrageenan stops heating when the temperature dropped to 50-55 ° C when the liquor was added 80 parts of alcohol content of not less than 25%, the mixture was stirred in a sealed container, the temperature control during stirring 50-55 ° C, stirring speed at 600 to 800 rpm, the stirring time is 10-30 minutes, after completion of the stirring cooled and solidified, to obtain a liquor containing the gel; (2) the above gel containing liquor at 30-35 ° C until a homogeneous gel size of less than 120 microns; (3) in parts by weight , were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing liquor in the ratio of 50-55 parts by homogeneous I: a mixed solution of 10, 10 parts of sodium lauryl sulfate, and 30- high pressure homogenizer at IOOMPa homogenized I. 5 hours at 35 ° C, and then spray-freeze dried to remove moisture at minus 20 ° C, to obtain a liquor powder.
  5. 5.根据权利要求4所述的方法,其特征在于:包括如下步骤: (1)以重量份数计,将I份黄原胶、2份卡拉胶和3份魔芋胶混合在一起,加入100份水,在75°C下加热搅拌使黄原胶和卡拉胶完全溶解后停止加热,当温度降到55°C时,加入80份酒精含量不低于25%的白酒,在密闭容器内进行搅拌,搅拌过程中温度控制在55°C,搅拌转速控制在600rpm,搅拌时间为25分钟,搅拌完成后冷却使其凝固,得到含有白酒的凝胶; (2)将上述含有白酒的凝胶在35°C下均质至凝胶大小小于120微米; (3)以重量份数计,在55份均质后的含有白酒的凝胶中加入300份羧甲基纤维素和乙醇质量配比为I : 10的混合溶液、10份十二烷基硫酸钠,并在35°C下用高压均质机在IOOMPa下均质I. 5小时,然后在零下20°C下喷雾冷冻干燥除去水分,得所述粉末白酒。 The method according to claim 4, characterized in that: comprising the steps of: (1) in parts by weight, the I-parts of xanthan gum, carrageenan, and 2 parts 3 parts Konjac gum were mixed together, 100 parts of water, was heated at 75 ° C for xanthan gum with stirring and heating was stopped after the complete dissolution of carrageenan, when the temperature dropped to 55 ° C, was added 80 parts of the alcohol content of not less than 25% of the liquor, in a sealed container stirring, temperature control during stirring at 55 ° C, the agitation speed 600rpm, mixing time of 25 minutes, after completion of the stirring cooled and solidified, to obtain a gel containing liquor; and (2) above in gels containing liquor at 35 ° C until a homogeneous gel size of less than 120 microns; (3) in parts by weight, were added 300 parts by mass of carboxymethyl cellulose and ethanol in a gel containing liquor in the ratio of 55 parts of the homogeneous I: a mixed solution of 10, 10 parts of sodium lauryl sulfate, and homogenized using a high pressure homogenizer I. 5 hours at 35 ° C in IOOMPa, and then at minus 20 ° C at spray-freeze drying to remove water, the powder obtained liquor.
  6. 6.根据权利要求4或5所述方法,其特征在于:所述卡拉胶为K-型卡拉胶。 Or 6.4 A method according to claim 5, wherein: the K- carrageenan is a carrageenan.
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