CN104031812A - Method of enhancing quality of strong-flavor tail spirit - Google Patents
Method of enhancing quality of strong-flavor tail spirit Download PDFInfo
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- CN104031812A CN104031812A CN201410230053.2A CN201410230053A CN104031812A CN 104031812 A CN104031812 A CN 104031812A CN 201410230053 A CN201410230053 A CN 201410230053A CN 104031812 A CN104031812 A CN 104031812A
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Abstract
The invention discloses a method of enhancing quality of strong-flavor tail spirit. The method comprises the following steps: pumping tail spirit into a raw material tank from a feeding pump and pumping the tail spirit into a heat exchanger by the raw material pump to be preheated to 45 DEG C; averagely dividing the heated tail spirit into two feed liquids which parallelly enter into membrane separators, and separating effective components and impurities by difference of partial pressure of steam of components in upstream and downstream of the membranes by way of vacuumizing and condensing; vaporizing the product permeating into the downstream side of the membranes in the two membrane separators to steam in a vacuum environment, pumping the permeating steam by a vacuum unit to enter a refrigerator and introducing the steam by way of purified spirit condensed into a product tank. The purified spirit provided by the invention has the characteristics that the alcoholic strength is improved relative to the tail spirit, the content of trace components tends to be reasonable, the hexanediol increase and milk decrease are remarkable, and the tail spirit is pure in aroma, free from grain aroma and clean in spirit body, so that the quality of the tail spirit is enhanced. The method is effectively used for resource utilization of brewing byproducts such as tail spirit and yellow water and has a wide application prospect in white spirit industry.
Description
Technical field
The present invention relates to a kind of method that promotes Luzhou-flavor tail wine quality, be specifically related to the production method of preferential alcohol permselective membrane isolation of purified tail wine.
Technical background
Aromatic Chinese spirit, in distillation posterior segment, along with cut alcoholic strength constantly reduces, is that 50 ° of following cuts are called tail wine by compound sample alcoholic strength.Lower compared with its alcoholic strength of former wine, alcohol soluble substance is as lower in most ester classes, alcohols equal size, and water soluble ingredient is as higher in ethyl lactate, organic acid equal size; Because the problems such as ethyl hexanoate and ethyl lactate serious disproportion, acid content height cause that its taste is assorted, tail is clean, fragrance is vexed, the sour and astringent defect such as highly seasoned, general Liquor-making Enterprises & is all that pot string at the bottom of its time is steamed, in this process, can cause certain alcohol and be perfume (or spice) and be the loss of taste component, how improving tail wine added value, is that much wine is looked forward to problem demanding prompt solution.
Summary of the invention
The object of the invention is to: a kind of method that promotes Luzhou-flavor tail wine quality is provided, preferential alcohol permselective membrane isolation technique is effective to, in the comprehensive utilization of tail wine, promote tail wine quality, reduce the wasting of resources, create good economical, societal benefits.
Technical solution of the present invention comprises the following steps:
(1) heat exchange: tail wine is squeezed into head tank by fresh feed pump, utilize feedstock pump that tail wine is squeezed into first step interchanger from head tank and carry out preheating, then enter second stage interchanger, make it be warming up to 45 DEG C;
(2) membrane sepn: the tail wine after step (1) is heated up is divided into that two stock material liquid are parallel to be entered in two parallel membrane separators, each membrane separator is made up of with series system 16 preferential alcohol permselective membrane assemblies, it is poor that employing vacuumizes the vapor partial pressure that the mode that adds condensation forms component in film upstream and downstream, separating effective ingredient and impurity, vacuum condensation temperature is-20 DEG C;
(3) products pot: be vaporized into steam to the product in film downstream side by membrane permeation under vacuum environment in two membrane separators, infiltration steam enters refrigerator under the suction of vacuum unit, imports in products pot to purify wine form after condensation;
(4) seepage remaining liquid storage tank: the seepage remaining liquid that is trapped within film upstream side in two membrane separators gathers and enters seepage remaining liquid storage tank after lowering the temperature by interchanger, uses it for anything else.
Advantage of the present invention is:
(1) mould material is inorganic ceramic, preferentially sees through the alcohol soluble components such as ethyl hexanoate, and ethyl lactate is had to part retention functions, increases oneself and falls breast effect obviously; (2) preferential alcohol permselective membrane has better selectivity to alcohol soluble component, and the trace ingredientss such as effective enrichment alcohol, ester class, hold back assorted taste material, and service temperature is gentleer, and extraction efficiency is higher, and rate of permeation reaches 60%～70%; (3) membrane sepn is a pure physical process, can not introduce other components, can not produce secondary pollution; (4) membrane separation plant floor space is few, and automatization control is simple to operate, is easy to suitability for industrialized production; (5) the present invention adopts Modern New membrane separation technique to improve Luzhou-flavor tail wine quality, realize assorted taste removing, fragrance enrichment, the own newborn object than coordinating of tail wine, tail wine quality is significantly improved, for the utilization of brewed spirit by-product resource provides a brand-new approach.
Embodiment
Further illustrate technical solution of the present invention below in conjunction with specific embodiment, these embodiment can not be interpreted as it is the restriction to technical scheme.
Embodiment 1:
(1) heat exchange: 10L tail wine is squeezed into head tank by fresh feed pump, utilize feedstock pump that tail wine is squeezed into first step interchanger from head tank and carry out preheating, then enter second stage interchanger, make it be warming up to 45 DEG C; Tail wine detects to be analyzed, sensory evaluation: fragrance is bad, different assorted highly seasoned, sweet sense is poor, posterior segment is more coarse, acerbity is large, physical and chemical index: alcoholic strength 46 ° of (under 20 DEG C of standard conditions, lower same), total acid 1.16g/L, caproic acid 58.15mg/100mL, acetic acid 40.73 mg/100mL, ethyl hexanoate 92.36mg/100mL, ethyl lactate 468.50mg/100mL, ethyl acetate 110.08mg/100mL, ethyl butyrate 18.58 mg/100mL;
(2) membrane sepn: the tail wine after step (1) is heated up is divided into that two stock material liquid are parallel to be entered in two parallel membrane separators, each membrane separator is made up of in the mode of series connection 16 preferential alcohol permselective membrane assemblies, it is poor that employing vacuumizes the vapor partial pressure that the mode that adds condensation forms component in the upstream and downstream of film, separating effective ingredient and impurity, vacuum condensation temperature is-20 DEG C;
(3) products pot: be vaporized into steam to the product in film downstream side by membrane permeation under vacuum environment in two membrane separators, infiltration steam enters refrigerator under the suction of vacuum unit, imports products pot to purify wine form after condensation;
(4) seepage remaining liquid storage tank: the seepage remaining liquid that is trapped within film upstream side in two membrane separators gathers and enters seepage remaining liquid storage tank after lowering the temperature by interchanger, uses it for anything else.
Purification Quality of Liquors detects, sensory evaluation: alcoholic strength improves, it is reasonable that trace ingredients content is tending towards, increase oneself and fall breast significantly, fragrance is purer, fragrant without grain, and wine body is refreshing clean, physical and chemical index: alcoholic strength reaches 72 °, total acid 0.50g/L, caproic acid 26.36mg/100mL, acetic acid 23.68mg/100mL, ethyl hexanoate 138.06mg/100mL, ethyl lactate 133.36mg/100mL, ethyl acetate 168.69mg/100mL, ethyl butyrate 26.18 mg/100mL.
The fragrance of seepage remaining liquid is poor, and mouthfeel is assorted, and the substances content such as higher fatty acid, ethyl lactate are higher, can be in the operations such as esterification, string steaming.
Embodiment 2:
(1) heat exchange: 100kg tail wine is squeezed into head tank by fresh feed pump, utilize feedstock pump that tail wine is squeezed into first step interchanger from head tank and carry out preheating, then enter second stage interchanger, make it be warming up to 45 DEG C; Tail wine detects to be analyzed, sensory evaluation: fragrance is bad, different assorted highly seasoned, sweet sense is poor, posterior segment is more coarse, acerbity is large, physical and chemical index: 46 ° of alcoholic strengths, total acid 1.16g/L, caproic acid 58.15mg/100mL, acetic acid 40.73 mg/100mL, ethyl hexanoate 92.36mg/100mL, ethyl lactate 468.50mg/100mL, ethyl acetate 110.08mg/100mL, ethyl butyrate 18.58 mg/100mL;
(2) membrane sepn: the tail wine after step (1) is heated up is divided into that two stock material liquid are parallel to be entered in two parallel membrane separators, each membrane separator is made up of in the mode of series connection 16 preferential alcohol permselective membrane assemblies, it is poor that employing vacuumizes the vapor partial pressure that the mode that adds condensation forms component in the upstream and downstream of film, separating effective ingredient and impurity, vacuum condensation temperature is-20 DEG C;
(3) products pot: be vaporized into steam to the product in film downstream side by membrane permeation under vacuum environment in two membrane separators, infiltration steam enters refrigerator under the suction of vacuum unit, imports products pot to purify wine form after condensation;
(4) seepage remaining liquid storage tank: the seepage remaining liquid that is trapped within film upstream side in two membrane separators gathers and enters seepage remaining liquid storage tank after lowering the temperature by interchanger, uses it for anything else.
Purify wine sensory evaluation: alcoholic strength improves, it is reasonable that trace ingredients content is tending towards, increase oneself and fall breast significantly, fragrance is purer, fragrant without grain, wine body is refreshing clean, physical and chemical index: alcoholic strength reaches 65 °, total acid 0.52g/L, caproic acid 27.08mg/100mL, acetic acid 24.11mg/100mL, ethyl hexanoate 130.63mg/100mL, ethyl lactate 121.93mg/100mL, ethyl acetate 155.09mg/100mL, ethyl butyrate 25.63 mg/100mL.
The fragrance of seepage remaining liquid is poor, and mouthfeel is assorted, and higher fatty acid, ethyl lactate equal size are higher; Can be used in the operation such as esterification, string steaming.
Embodiment 3:
(1) heat exchange: 10t tail wine is squeezed into head tank by fresh feed pump, utilize feedstock pump that tail wine is squeezed into first step interchanger from head tank and carry out preheating, then enter second stage interchanger, make it be warming up to 45 DEG C; Tail wine detects to be analyzed, sensory evaluation: fragrance is bad, different assorted highly seasoned, sweet sense is poor, posterior segment is more coarse, acerbity is large, physical and chemical index: 46 ° of alcoholic strengths, total acid 1.16g/L, caproic acid 58.15mg/100mL, acetic acid 40.73 mg/100mL, ethyl hexanoate 92.36mg/100mL, ethyl lactate 468.50mg/100mL, ethyl acetate 110.08mg/100mL, ethyl butyrate 18.58 mg/100mL;
(2) membrane sepn: the tail wine after step (1) is heated up is divided into that two stock material liquid are parallel to be entered in two parallel membrane separators, each membrane separator is made up of in the mode of series connection 16 preferential alcohol permselective membrane assemblies, it is poor that employing vacuumizes the vapor partial pressure that the mode that adds condensation forms component in the upstream and downstream of film, separating effective ingredient and impurity, vacuum condensation temperature is-20 DEG C;
(3) products pot: be vaporized into steam to the product in film downstream side by membrane permeation under vacuum environment in two membrane separators, infiltration steam enters refrigerator under the suction of vacuum unit, imports products pot to purify wine form after condensation;
(4) seepage remaining liquid storage tank: the seepage remaining liquid that is trapped within film upstream side in two membrane separators gathers and enters seepage remaining liquid storage tank after lowering the temperature by interchanger, uses it for anything else.
Purification Quality of Liquors detects, sensory evaluation: alcoholic strength improves, it is reasonable that trace ingredients content is tending towards, increase oneself and fall breast significantly, fragrance is purer, fragrant without grain, and wine body is refreshing clean, physical and chemical index: alcoholic strength reaches 63 °, total acid 0.53g/L, caproic acid 27.35mg/100mL, acetic acid 24.40mg/100mL, ethyl hexanoate 128.83mg/100mL, ethyl lactate 119.63mg/100mL, ethyl acetate 156.21mg/100mL, ethyl butyrate 23.96 mg/100mL.
The fragrance of seepage remaining liquid is poor, and mouthfeel is assorted, and the substances content such as higher fatty acid, ethyl lactate are higher, for operations such as esterification, string steamings.
Claims (1)
1. the method that promotes Luzhou-flavor tail wine quality, is characterized in that the method comprises the following steps:
(1) heat exchange: tail wine is squeezed into head tank by fresh feed pump, utilize feedstock pump that tail wine is squeezed into first step interchanger from head tank and carry out preheating, then enter second stage interchanger, make it be warming up to 45 DEG C;
(2) membrane sepn: the tail wine after step (1) is heated up is divided into that two stock material liquid are parallel to be entered in two parallel membrane separators, each membrane separator is made up of in the mode of series connection 16 preferential alcohol permselective membrane assemblies, the mode that employing vacuumizes forms pressure reduction in the upstream and downstream side of film, then by condensation separation active principle and unhelpful composition, vacuum condensation temperature is-20 DEG C;
(3) products pot: be vaporized into steam to the product in film downstream side by membrane permeation under vacuum environment in two membrane separators, infiltration steam enters refrigerator under the suction of vacuum unit, imports products pot to purify wine form after condensation;
(4) seepage remaining liquid storage tank: the seepage remaining liquid that is trapped within film upstream side in two membrane separators gathers and enters seepage remaining liquid storage tank after lowering the temperature by interchanger, uses it for anything else.
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| CN201410230053.2A CN104031812A (en) | 2014-05-28 | 2014-05-28 | Method of enhancing quality of strong-flavor tail spirit |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110607209A (en) * | 2019-09-25 | 2019-12-24 | 遵义市永胜金属设备有限公司 | Tail wine recovery processing system |
Citations (6)
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|---|---|---|---|---|
| DE4137572C1 (en) * | 1991-11-15 | 1992-08-20 | Deinhard & Co Kgaa, 5400 Koblenz, De | Reducing alcohol content of alcoholic drinks, esp. wine - by sepn. of drink in reverse osmosis plant with water- and alcohol-permeable membrane |
| CN1373181A (en) * | 2002-03-14 | 2002-10-09 | 南京大学 | Process for preparing low-alcohol or non-alcohol beverage from raw juice fermented wine |
| CN101186872A (en) * | 2007-12-26 | 2008-05-28 | 四川大学 | Osmosis evaporation separation recombination white spirit |
| CN103305391A (en) * | 2013-07-04 | 2013-09-18 | 南京九思高科技有限公司 | Method for improving quality grade of white spirit |
| CN103409303A (en) * | 2013-08-27 | 2013-11-27 | 宜宾金喜来酒业有限公司 | Membrane distillation quality-improved base liquor of strong-flavor distilled liquor and membrane distillation method thereof |
| CN103421663A (en) * | 2013-08-27 | 2013-12-04 | 宜宾金喜来酒业有限公司 | Membrane distillation apparatus used for improving base liquor quality |
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- 2014-05-28 CN CN201410230053.2A patent/CN104031812A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4137572C1 (en) * | 1991-11-15 | 1992-08-20 | Deinhard & Co Kgaa, 5400 Koblenz, De | Reducing alcohol content of alcoholic drinks, esp. wine - by sepn. of drink in reverse osmosis plant with water- and alcohol-permeable membrane |
| CN1373181A (en) * | 2002-03-14 | 2002-10-09 | 南京大学 | Process for preparing low-alcohol or non-alcohol beverage from raw juice fermented wine |
| CN101186872A (en) * | 2007-12-26 | 2008-05-28 | 四川大学 | Osmosis evaporation separation recombination white spirit |
| CN103305391A (en) * | 2013-07-04 | 2013-09-18 | 南京九思高科技有限公司 | Method for improving quality grade of white spirit |
| CN103409303A (en) * | 2013-08-27 | 2013-11-27 | 宜宾金喜来酒业有限公司 | Membrane distillation quality-improved base liquor of strong-flavor distilled liquor and membrane distillation method thereof |
| CN103421663A (en) * | 2013-08-27 | 2013-12-04 | 宜宾金喜来酒业有限公司 | Membrane distillation apparatus used for improving base liquor quality |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110607209A (en) * | 2019-09-25 | 2019-12-24 | 遵义市永胜金属设备有限公司 | Tail wine recovery processing system |
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Application publication date: 20140910 |