CN104593213A - Method for ultrasonic wave-pulsed electric field collaborative supercritical production of fruit alcohol - Google Patents
Method for ultrasonic wave-pulsed electric field collaborative supercritical production of fruit alcohol Download PDFInfo
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- CN104593213A CN104593213A CN201410749962.7A CN201410749962A CN104593213A CN 104593213 A CN104593213 A CN 104593213A CN 201410749962 A CN201410749962 A CN 201410749962A CN 104593213 A CN104593213 A CN 104593213A
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Abstract
The invention discloses a method for ultrasonic wave-pulsed electric field collaborative supercritical production of fruit alcohol. The method includes: firstly subjecting fruits to full-juice fermentation to obtain fruit dry wine, employing ultrasonic wave with frequency of 30-50kHz to conduct treatment for 20-50s, then employing a pulsed electric field with frequency of 10-30Hz and electric field intensity of 20-50KV/cm to perform treatment for 200-400 microseconds so as to obtain a fermentation treatment liquid; and then subjecting the fermentation treatment liquid to supercritical CO2 and ethane two-fluid extraction, separating the ethanol obtained by extraction, and then rapidly cooling the ethanol so as to obtain fruit alcohol with alcoholic strength of 90%-96% (V/V). The fruit alcohol produced by the method provided by the invention has typical fruit aroma, and keeps aromatic matters in fermented wine very well, wherein the content of ethyl acetate, ethyl propionate, ethyl lactate, ethyl laurate, phenethyl alcohol and other aromatic matters is enhanced by 50%-70% relative to traditional distillation ways. The fruit alcohol produced by the method provided by the invention has the advantages of high alcoholic strength, no evil or miscellaneous flavor, time saving and labor saving, and low cost.
Description
Technical field
The present invention relates to a kind of production method of fruit alcohol, particularly the method for a kind of ultrasonic synergistic pulsed electrical field overcritical production fruit alcohol, belongs to processing fruits technical field.
Background technology
Liquor is the various alcoholic beverage of alcohol concn higher than former tunning.The white wine of brandy, whisky, Rum and China all belongs to liquor, is the ardent spirits that the number of degrees are higher mostly, its making processes for first through brewageing, after carry out distilling rear cooling, finally obtain the spirituous solution drink of the high number of degrees.Direction emerging in recent years with fruit fermented soy fruit distillate liquor.
Such as, ZL 200810073853.2 discloses a kind of longan fermented distilled liquor, be by longan through comprising making beating, hydrotropy is anticorrosion, pH value controls, ferment and the step such as distillation obtains.ZL201310094283.6 discloses a kind of raisin liquor and preparation method thereof; Patent application 201210165447.5 discloses a kind of production technique of fruit flame liquor, first that fresh fruit is broken, remove branch stalk, squeezing, then adopt aging process fermentation 4 ~ 10 days, period controls leavening temperature 18 ~ 28 DEG C, reaches 6% ~ 13% to alcoholic strength, stop fermentation when fermented juice reaches 4g/L containing residual sugar, obtain fruit raw material wine; Then adopt single flash technology to distill, during distillation, wine degree controls at 60-65%, obtains fruit flame and distills former wine; Former wine is ageing slaking more than 1 year under field conditions (factors).ZL200910039507.7 discloses a kind of production technique of lichee brandy, comprise lichee fresh fruit broken, broken time add acid to 6.0G ~ 7.0G/L, then in fruit juice, add polygalacturonase 30 ~ 120MG/L and enzyme mother 250 ~ 500MG/L, enzymolysis limit, limit starts fermentation, floods enzymolysis 6 ~ 8 hours at 12 DEG C ~ 20 DEG C; Move into fermentor tank low temperature fermentation 7 ~ 10 days at 14 ~ 20 DEG C, when residual sugar stops fermentation lower than during 2G/L; Carry out second distillation, one time simple distillation leaves out the beginning and the end, and then simple distillation liquid is adjusted wine degree to 29%vol, pinches respectively and get foreshot, one-level wine, secondary wine, wine tail, aqua aromatica during secondary fine distillation, according to wine degree.
Existing fruit distillate liquor generally adopts traditional kettle formula distillation or tower distillating method, and only consider from the angle of producing height alcohol, traditional way is time-consuming, and efficiency is not high.
In recent years, Chinese scholars has supercritical CO
2the research of ethanol extraction from aqueous ethanolic solution, but have no the method relating to a kind of ultrasonic synergistic pulsed electrical field overcritical production fruit alcohol.
Summary of the invention
The object of this invention is to provide the method for a kind of ultrasonic synergistic pulsed electrical field overcritical production fruit alcohol.
Technical solution of the present invention is as follows: the method for a kind of ultrasonic synergistic pulsed electrical field overcritical production fruit alcohol, is made up of following step:
(1) by fruit through the full juice fermented fruit dry wine obtained, first adopt frequency to be the ultrasonication 20-50s of 30-50kHz, then adopt the pulsed electrical field that frequency is 10-30Hz, strength of electric field is 20-50 KV/cm, process 200-400 μ s, obtains fermentation treatment fluid;
(2) fermentation treatment fluid is carried out supercritical CO
2with the extraction of ethane two-fluid, extracting pressure is 10-12 MPa, and extraction temperature is 40-46 DEG C, extraction time 2-4h; Extracted and rapidly pressure has been dropped to 4-6MPa afterwards, temperature increase is to 52-56 DEG C, and will extract the separation of ethanol that obtains out, then the ethanol separated is cooled to 10-16 DEG C rapidly, can obtain alcoholic strength is 90%-96%(V/V) fruit alcohol.
In technique scheme, described ultrasonication condition optimization is: frequency is 30kHz, and the treatment time is 20s.
In technique scheme, described burst process condition optimization is: frequency is 20Hz, and strength of electric field is 40 kV/cm, treatment time 300 μ s.
In technique scheme, described supercritical CO
2be preferably with ethane two-fluid extraction conditions: extracting pressure is 11 MPa, and extraction temperature is 45 DEG C, extraction time 3h.
In technique scheme, rapidly pressure is dropped to 5MPa after described extraction completes, temperature increase is to 55 DEG C, and the ethanol separated out, then is cooled to rapidly 12 DEG C by separation of ethanol extraction obtained.
The present invention compared with prior art tool has the following advantages and effect: the fruit alcohol that the present invention produces, there is typical fruit aroma, remain the aroma substance in fermented wine well, wherein the relative Conventional espresso mode of content of the aroma substance such as ethyl acetate, ethyl propionate, ethyl lactate, Laurate ethyl and phenylethyl alcohol improves 50%-70%.Alcoholic strength of the present invention is high, and naivete is mixed taste, and time and labour saving, cost is low.
Embodiment
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 adopts following steps to realize the present invention:
(1) lichee being carried out the full juice fermented lichee dry wine obtained through the Lychee juice that cleaning, peeling, de-core, pressure extracting juice obtain adopts frequency to be the ultrasonication 20s of 30kHz, adopt the pulsed electrical field treatment time 200 μ s that frequency is 10Hz, strength of electric field is 20 KV/cm again, obtain fermentation treatment fluid;
(2) fermentation treatment fluid is carried out supercritical CO
2with the extraction of ethane two-fluid, extracting pressure is 10 MPa, and extraction temperature is 40 DEG C, extraction time 2h; Extracted and rapidly pressure has been dropped to 4MPa afterwards, temperature increase is to 52 DEG C, and will extract the separation of ethanol that obtains out, then the ethanol separated is cooled to rapidly 10 DEG C, can obtain alcoholic strength is 90%(V/V) fruit alcohol.
The fruit alcohol that the present embodiment obtains, there is typical lichee fragrance, remain the aroma substance in fermented wine well, wherein the relative Conventional espresso mode of content of the aroma substance such as ethyl acetate, ethyl propionate, ethyl lactate, Laurate ethyl and phenylethyl alcohol improves 50%, and alcoholic strength is high, naivete is mixed taste, and time and labour saving, cost is low.
Embodiment 2 adopts following steps to realize the present invention:
(1) longan being carried out the full juice fermented longan dry wine obtained through the longan juice that cleaning, peeling, de-core, pressure extracting juice obtain first adopts frequency to be the ultrasonication 30s of 40kHz, adopt the pulsed electrical field that frequency is 20Hz, strength of electric field is 30 KV/cm again, treatment time 300 μ s, obtains fermentation treatment fluid;
(2) fermentation treatment fluid is carried out supercritical CO
2with the extraction of ethane two-fluid, extracting pressure is 11 MPa, and extraction temperature is 42 DEG C, extraction time 3h; Extracted and rapidly pressure has been dropped to 5MPa afterwards, temperature increase is to 54 DEG C, and will extract the separation of ethanol that obtains out, then the ethanol separated is cooled to rapidly 13 DEG C, can obtain alcoholic strength is 93%(V/V) fruit alcohol.
The fruit alcohol that the present embodiment obtains, there is typical longan fragrance, remain the aroma substance in fermented wine well, wherein the relative Conventional espresso mode of content of the aroma substance such as ethyl acetate, ethyl propionate, ethyl lactate, Laurate ethyl and phenylethyl alcohol improves 60%, and alcoholic strength is high, naivete is mixed taste, and time and labour saving, cost is low.
Embodiment 3 adopts following steps to realize the present invention:
(1) by pineapple through the full juice fermented pineapple dry wine obtained, first adopt frequency to be the ultrasonication 50s of 50kHz, then adopt the pulsed electrical field that frequency is 30Hz, strength of electric field is 40 KV/cm, treatment time 400 μ s, obtains fermentation treatment fluid;
(2) fermentation treatment fluid is carried out supercritical CO
2with the ethanol in ethane two-fluid extractive fermentation liquid, extracting pressure is 12 MPa, and extraction temperature is 46 DEG C, extraction time 4h; Extracted and rapidly pressure has been dropped to 6MPa afterwards, temperature increase is to 56 DEG C, and will extract the separation of ethanol that obtains out, then the ethanol separated is cooled to rapidly 16 DEG C, can obtain alcoholic strength is 96%(V/V) fruit alcohol.
The fruit alcohol that the present embodiment obtains, there is typical pineapple fragrance, remain the aroma substance in fermented wine well, wherein the relative Conventional espresso mode of content of the aroma substance such as ethyl acetate, ethyl propionate, ethyl lactate, Laurate ethyl and phenylethyl alcohol improves 70%, alcoholic strength is high, naivete is mixed taste, and time and labour saving, cost is low.
Claims (5)
1. a method for ultrasonic synergistic pulsed electrical field overcritical production fruit alcohol, is characterized in that: be made up of following steps:
(1) by fruit through the full juice fermented fruit dry wine obtained, first adopt frequency to be the ultrasonication 20-50s of 30-50kHz, then adopt the pulsed electrical field that frequency is 10-30Hz, strength of electric field is 20-50 KV/cm, process 200-400 μ s, obtains fermentation treatment fluid;
(2) fermentation treatment fluid is carried out supercritical CO
2with the extraction of ethane two-fluid, extracting pressure is 10-12MPa, and extraction temperature is 40-46 DEG C, extraction time 2-4h; Extracted and rapidly pressure has been dropped to 4-6MPa afterwards, ethanol extraction, to 52-56 DEG C, is separated by temperature increase, then the ethanol separated is cooled to 10-16 DEG C rapidly, and can obtain alcoholic strength is 90%-96%(V/V) fruit alcohol.
2. method according to claim 1, is characterized in that: described ultrasonication condition is: frequency is 30kHz, and the treatment time is 20s.
3. method according to claim 1, is characterized in that: described burst process condition is: frequency is 20Hz, and strength of electric field is 40 KV/cm, treatment time 300 μ s.
4. method according to claim 1, is characterized in that: described supercritical CO
2with ethane two-fluid extraction conditions be: extracting pressure is 11 MPa, extraction temperature is 45 DEG C, extraction time 3h.
5. method according to claim 1, is characterized in that: rapidly pressure is dropped to 5MPa after described extraction completes, and the ethanol separated, to 55 DEG C, by the separation of ethanol of extraction out, then is cooled to rapidly 12 DEG C by temperature increase.
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| CN201410749962.7A CN104593213A (en) | 2014-12-10 | 2014-12-10 | Method for ultrasonic wave-pulsed electric field collaborative supercritical production of fruit alcohol |
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| CN201410749962.7A CN104593213A (en) | 2014-12-10 | 2014-12-10 | Method for ultrasonic wave-pulsed electric field collaborative supercritical production of fruit alcohol |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316158A (en) * | 2015-11-16 | 2016-02-10 | 惠州学院 | Low-alcohol probiotics beverage and processing method thereof |
| CN105319331A (en) * | 2015-11-16 | 2016-02-10 | 惠州学院 | Method and mathematical model for detecting polyphenols in fruit wine |
| WO2024061381A1 (en) * | 2022-09-20 | 2024-03-28 | 华南理工大学 | Soaking-type green plum wine and production method with high-voltage pulse electric field-combined ultrasonic-assisted soaking |
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| FR2505868A1 (en) * | 1981-05-14 | 1982-11-19 | Rhone Poulenc Sa | Reducing the alcohol content of fermented fruit drinks - by extn. with supercritical gas |
| CN101760413A (en) * | 2008-12-18 | 2010-06-30 | 北京玉佳明三态离子科学研究院有限公司 | Wine comprehensive high-efficiency artificial strengthening physical aging method and manufacturing method of aging machine thereof |
| CN102051308A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Fermented red date wine and brewing method thereof |
| CN103931982A (en) * | 2014-04-17 | 2014-07-23 | 华南理工大学 | Method for preparing pollen nutrient solution by ultrasonic and pulse electric field |
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2014
- 2014-12-10 CN CN201410749962.7A patent/CN104593213A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2505868A1 (en) * | 1981-05-14 | 1982-11-19 | Rhone Poulenc Sa | Reducing the alcohol content of fermented fruit drinks - by extn. with supercritical gas |
| CN101760413A (en) * | 2008-12-18 | 2010-06-30 | 北京玉佳明三态离子科学研究院有限公司 | Wine comprehensive high-efficiency artificial strengthening physical aging method and manufacturing method of aging machine thereof |
| CN102051308A (en) * | 2010-09-30 | 2011-05-11 | 太原市汉波食品工业有限公司 | Fermented red date wine and brewing method thereof |
| CN103931982A (en) * | 2014-04-17 | 2014-07-23 | 华南理工大学 | Method for preparing pollen nutrient solution by ultrasonic and pulse electric field |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝菊等: "超临界萃取技术在酿酒生产中的应用进展", 《酿酒》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316158A (en) * | 2015-11-16 | 2016-02-10 | 惠州学院 | Low-alcohol probiotics beverage and processing method thereof |
| CN105319331A (en) * | 2015-11-16 | 2016-02-10 | 惠州学院 | Method and mathematical model for detecting polyphenols in fruit wine |
| CN105319331B (en) * | 2015-11-16 | 2018-11-20 | 惠州学院 | A kind of method of polyphenols in detection Eaux-De-Vie |
| WO2024061381A1 (en) * | 2022-09-20 | 2024-03-28 | 华南理工大学 | Soaking-type green plum wine and production method with high-voltage pulse electric field-combined ultrasonic-assisted soaking |
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Application publication date: 20150506 |