CN104962446A - Method for treating liquors by using ultra-high pressure and ultra-high magnetic technology - Google Patents
Method for treating liquors by using ultra-high pressure and ultra-high magnetic technology Download PDFInfo
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- CN104962446A CN104962446A CN201510412896.9A CN201510412896A CN104962446A CN 104962446 A CN104962446 A CN 104962446A CN 201510412896 A CN201510412896 A CN 201510412896A CN 104962446 A CN104962446 A CN 104962446A
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Abstract
The invention discloses a method for treating liquors by using an ultra-high pressure and ultra-high magnetic technology. The method comprises the following steps of performing ultra-high pressure treatment on newly-brewed liquors or liquors which are naturally-aged for 1 to 4 months; placing the treated liquors in a high-pressure device, applying the pressure of 400 to 800MPa and keeping the pressure for 30 to 120 minutes; after ultra-high pressure treatment, performing ultra-high magnetic treatment: placing the treated liquors into a 7,600GS ultra-high-pressure device, and treating the liquors for 3 to 6 minutes; after ultra-high magnetic treatment, performing four-stage filtering: the first stage: filtering by using mineralizing balls; the second stage: filtering by using tourmaline; the third stage: filtering by using negative potential balls; the fourth stage: filtering by using cocoanut active charcoal. The method disclosed by the invention has the following beneficial effects that by using an ultra-high pressure and ultra-magnetic aging accelerating mode, the content of esters in the liquors is increased, the contents of aldehydes and other stimulating components are reduced, and the proportions of multiple flavouring materials are more reasonable; the aging process is finished within dozens of minutes or several hours, so that the cost is greatly reduced; besides, the retention period of the liquors is prolonged.
Description
Technical field
The present invention relates to a kind of method utilizing ultra-high voltage, superelevation magnetic technology process wine, belong to alcohol product processing technique field.
Background technology
Wine is that raw material forms through fermented soy with grain, dark liking and welcome by China people.The kind of wine comprises white wine, beer, grape wine, yellow rice wine, rice wine, medicinal liquor etc.The rich in nutritive value of wine, containing the multiple nutritive substance useful to human body in wine.
The drinking utensils just spawned has assorted taste, more pungent, and pungency is strong, and mouthfeel is soft not, therefore generally needs half a year by 1 year, and famous brand of wine just can dispatch from the factory after taking the natural aging Chen Xiang of more than 3 years.But the natural aging of wine needs a large amount of liquor storage vessels and floor space, and make turnover of funds slow, economic benefit reduces.Therefore, for many years both at home and abroad all at the artificial aging method actively seeking wine, as methods such as ultrasonic wave, fourth ray, high-intensity magnetic field, microwave, laser, infrared rays, all obtain certain effect, but the application of all unrealized heavy industrialization.Therefore, a kind of technology accelerating the ageing of wine is badly in need of.
Uhp treatment technology, after food material or biomaterial are packed with flexible materials, put into liquid medium (normally the emulsion of edible oil, glycerine, oil and water), then 100MPa is applied with upward pressure by fluid medium, under normal temperature or lesser temps, process certain hour, make food reach sterilization, the novel food product working method of go out enzyme and tissue modification object.The advantage of this technology is the safety that can not only ensure food microorganisms aspect, can also ensure nutritional quality, matter structure, local flavor, color and luster and freshness that food is intrinsic preferably.The sterilization mechanism of uhp treatment: the ultimate principle of ultra-high voltage superelevation magnetic sterilization is that pressure is to the suppression of microorganism and lethal effect.From cell levels, ultra-high voltage is relevant with cell walls with the cyto-architectural cytolemma of lethality mechanisms and impact on the suppression of microorganism.Cytolemma, at cell transport, perviousness and breathing important role, destroys the phospholipid molecule in cytolemma by ultra-high voltage, makes protein denaturation and change perviousness.In addition, uhp treatment also can damage enzyme system in bacterial cell and hereditary material DNA molecule, causes its heredity and metabolic function to get muddled, thus affect the original physiological activity function of microorganism, even makes original function destroy or generation irreversible change.This irreversible change also directly can cause microbial death.From molecule angle, in uhp treatment process, form the non covalent bonds such as the hydrogen bond of biopolymer three-dimensional arrangement, ionic linkage and hydrophobic bond and easily change, change its space structure, make it to occur some irreversible change, to reach the object of sterilization.
Summary of the invention
For above-mentioned prior art, the invention provides a kind of method utilizing ultra-high voltage, superelevation magnetic technology process wine, the method can accelerate the ageing of wine, and the method is simple and effective, with low cost.By the wine of this technical finesse, the ageing phase obviously shortens, and integrated quality is significantly improved, and the quality guaranteed period have also been obtained obvious prolongation.
The present invention is achieved by the following technical solutions:
A kind of method utilizing ultra-high voltage, superelevation magnetic technology process wine, comprise the following steps: the wine that new wine is obtained, or the wine naturally displaying 1 ~ 4 month, carry out uhp treatment: be placed in high-tension unit, apply the pressure of 400 ~ 800MPa, and keep 30 ~ 120 minutes; After uhp treatment, then carry out superelevation magnetic treatment: be placed in 7600GS (Gauss) superelevation magnetic device, process 3 ~ 6 minutes; After superelevation magnetic treatment, carry out level Four filtration: the first step: filter with mineralization ball, object is: the mineral substance contained in wine is existed with the state of secondary ion; The second stage: filter with Tourmaline (also known as tourmaline, tourmalinite), object is: make macromolecular mass become 3 ~ 5 subsets; The third stage: filter with negative potential ball, object is: make wine with negative potential, can eliminate the free radical in body after drinking; The fourth stage: filter with cocoanut active charcoal, object is: deep layer removes peculiar smell, improves vinosity and mouthfeel; The concrete mode of described filtration is: by wine by being equipped with the filtration unit of mineralization ball, Tourmaline, negative potential ball or cocoanut active charcoal.
Described wine, comprises white wine, grape wine, pure mellow wine, yellow rice wine, and all kinds of grain wine, fruit wine and tonic wine etc.
The method utilizing ultra-high voltage, superelevation magnetic technology process wine of the present invention, principle is: in wine, water and ethanol account for extreme portions, water and ethanol are all polar molecules, these are intermolecular can form poly hydrogen bond, under natural aging condition, these comparatively stable molecular groups become by hydrogen bond association, limit the carrying out of various aging reaction.Under field conditions (factors), only have by the energy needed for the various aging reaction of spring, summer, autumn and winter various different natural temperature supply.Because high pressure can destroy hydrogen bond, and its energy provided can be absorbed by each group of molecular gene and be converted into the activation energy of molecule participation needed for various aging reaction, and therefore high pressure height magnetic has significant aging effect.Because the wine newly led to have many cause wine cruelly peppery, stimulate volatile component, so carry out ultra-high voltage superelevation magnetic urge old before first allow wine period that natural aging one is shorter in half ventilative situation, undesirable components is volatilized in advance, and then carry out ultra-high voltage superelevation magnetic and urge old, can aging effect be increased.The aging process of wine is the process of many component generation chemical transformation in wine, namely wine plays the chemical reactions such as oxidation, esterification, condensation slowly in storage process, the composition such as alcohol in wine, aldehyde, acid, ester is made constantly to reach new balance, thus change vinosity, main reaction has alcohol to be oxidized to aldehyde, formoxy-turns to acid, and alcohol and aldehyde condensation are acetal.Be that ester class content increases on the whole, aldehyde content reduces.Drinks is under uht conditions, accelerate the ageing reactions such as esterification, oxidizing reaction, condensation reaction, make ester class in drinks (as ethyl acetate > content rises, improve the color of wine, improve the quality of wine, shorten the hotel catering phase, extend the storage life of wine simultaneously.
Of the present inventionly utilize ultra-high voltage, the method of superelevation magnetic technology process wine, have employed superelevation magnetic technology, former wine after superelevation magnetic treatment, change water molecules, fat molecule, the molecular structure of alcohol molecular grouping, the generation series of physical chemical property that polymolecular is rolled into a ball, concluded by original 15 ~ 20 molecular groupings and form polymolecular group, formation 3 ~ 6 molecular molecular groupings under magnetic force and cutting and under the pressure of ultra-high voltage 500MPA, add polymolecular activity and oxygen level, the pH value (7 ~ 9) that simultaneously have adjusted wine makes wine be weakly alkaline, automatically the acid base equilibrium of human body can be regulated after drinking, prophylactic generation.
Method of the present invention, has following positively effect: ultra-high voltage superelevation magnetic aging method is effectively fast and convenient, and urge the old ester class content that to make in drinks to increase by ultra-high voltage superelevation magnetic, the stimulating components such as aldehydes reduce, and the ratio of multiple taste compound is more rational.Needing the natural aging process of the wine of several years under normal circumstances, can several ten points of kinds to complete in several hours in ultra-high voltage superelevation magnetic device, have again germicidal action simultaneously, thus greatly reduce costs, and extend the preservation period of drinks.The present invention is also applicable to various fruit wine, tonic wine, and when extracting effective components, after adopting superhighpressure technology process, the extraction yield of effective constituent is high, and the tonic wine mouthfeel made is soft.Through the wine that method process of the present invention obtains, there is following change:
1, after two super (ultra-high voltage, superelevation magnetic) process, again synthesize greasiness, make wine body sweet-smelling lasting taste, empty cup lasting.
2, contain trace mineral in wine, and exist with ionic condition, benefit absorption of human body.
3, become subset by original macromolecular mass, diameter, within 2 nanometers, enters human body cell and enhances metabolism.
4, after two super process, there is negative potential, free radical unnecessary in body can be eliminated.
5, improve the mouthfeel of wine, make its sweet-smelling sweetness pure and sweet, remove peculiar smell.
6, improve the acid-basicity pH value (7 ~ 9) of wine, improve anti-oxidant activity, regulating blood sugar blood fat.
Embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
Instrument, reagent, material etc. involved in following embodiment, unless otherwise noted, be existing conventional instrument, reagent, material etc. in prior art, obtain by regular commercial sources.Experimental technique involved in following embodiment, detection method etc., unless otherwise noted, are existing normal experiment method in prior art, detection method etc.
Embodiment 1 utilizes ultra-high voltage, superelevation magnetic technology process wine
Step is as follows: by naturally displaying the white wine of 2 months after new brew, carry out uhp treatment: be placed in high-tension unit, applies the pressure of 600MPa, and keeps 90 minutes; After uhp treatment, then carry out superelevation magnetic treatment: be placed in 7600GS (Gauss) superelevation magnetic device, process 5 minutes; After superelevation magnetic treatment, carry out level Four filtration: the first step: filter with mineralization ball; The second stage: filter with Tourmaline; The third stage: filter with negative potential ball; The fourth stage: filter with cocoanut active charcoal; The concrete mode of filtering is: by wine by being equipped with the filtration unit of mineralization ball, Tourmaline, negative potential ball or cocoanut active charcoal.
Investigate through above-mentioned two super process forward and backward wine lactone, alcohol constituents, as shown in table 1.
Table 1
| Mg/100ML before process | Mg/100ML after process | |
| Ethyl acetate | 0 | 48.0％ |
| Ethyl butyrate | 25.30％ | 10.25％ |
| Ethyl lactate | 125.20％ | 231.6％ |
| N-propyl alcohol | 1.27％ | 5.8％ |
| Isopropylcarbinol | 3.24％ | 11.8％ |
| Propyl carbinol | 1.28％ | 5.40％ |
Known by table 1, after above-mentioned two super process, the content of the dulcet materials of tool such as the ethyl acetate in wine, ethyl lactate, propyl carbinol, isopropylcarbinol, n-propyl alcohol obtains obvious increase.
Embodiment 2 utilizes ultra-high voltage, superelevation magnetic technology process wine
Handled wine is grape wine, and naturally display 3 ~ 6 months laggard row relax, pressure is 400MPa, and keeps 60 minutes.The other the same as in Example 1.
Embodiment 3 utilizes ultra-high voltage, superelevation magnetic technology process wine
Handled wine is pure mellow wine, and naturally display 20 ~ 25 days laggard row relax, pressure is 500MPa, and keeps 40 minutes.The other the same as in Example 1.
Embodiment 4 utilizes ultra-high voltage, superelevation magnetic technology process wine
Handled wine is yellow rice wine, and naturally display 2 ~ 4 months laggard row relax, pressure is 800MPa, and keeps 75 minutes.The other the same as in Example 1.
Claims (3)
1. one kind utilizes the method for ultra-high voltage, superelevation magnetic technology process wine, it is characterized in that: comprise the following steps: the wine that new wine is obtained, or the wine naturally displaying 1 ~ 4 month, carry out uhp treatment: be placed in high-tension unit, apply the pressure of 400 ~ 800MPa, and keep 30 ~ 120 minutes; After uhp treatment, then carry out superelevation magnetic treatment: be placed in 7600GS (Gauss) superelevation magnetic device, process 3 ~ 6 minutes; After superelevation magnetic treatment, carry out level Four filtration: the first step: filter with mineralization ball; The second stage: filter with Tourmaline; The third stage: filter with negative potential ball; The fourth stage: filter with cocoanut active charcoal.
2. the method utilizing ultra-high voltage, superelevation magnetic technology process wine according to claim 1, is characterized in that: the concrete mode of described filtration is: by wine by being equipped with the filtration unit of mineralization ball, Tourmaline, negative potential ball or cocoanut active charcoal.
3. the method utilizing ultra-high voltage, superelevation magnetic technology process wine according to claim 1 and 2, is characterized in that: described wine, comprises white wine, grape wine, pure mellow wine, yellow rice wine, and all kinds of grain wine, fruit wine and tonic wine etc.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105754713A (en) * | 2016-04-09 | 2016-07-13 | 江西阁皂山天然食品有限公司 | Preparation method of tea oil |
| CN105795005A (en) * | 2016-04-09 | 2016-07-27 | 江西阁皂山天然食品有限公司 | Preparation method of edible oil |
| CN114921310A (en) * | 2022-06-30 | 2022-08-19 | 广东天科食品研究院 | Processing method for increasing PH value of wine |
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| KR0134197B1 (en) * | 1987-08-31 | 1998-04-18 | 뀌하이 유 | Method and apparatus for interface ripening in alcohol |
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
| CN102212453A (en) * | 2010-04-01 | 2011-10-12 | 天津市万峰净化设备有限公司 | Multifunctional combined type white spirit filtering machine |
| CN103131620A (en) * | 2013-02-28 | 2013-06-05 | 华南理工大学 | Fruit wine ageing accelerating method |
| CN104312885A (en) * | 2014-10-29 | 2015-01-28 | 王钦寿 | Wine ageing method |
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2015
- 2015-07-14 CN CN201510412896.9A patent/CN104962446A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0134197B1 (en) * | 1987-08-31 | 1998-04-18 | 뀌하이 유 | Method and apparatus for interface ripening in alcohol |
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
| CN102212453A (en) * | 2010-04-01 | 2011-10-12 | 天津市万峰净化设备有限公司 | Multifunctional combined type white spirit filtering machine |
| CN103131620A (en) * | 2013-02-28 | 2013-06-05 | 华南理工大学 | Fruit wine ageing accelerating method |
| CN104312885A (en) * | 2014-10-29 | 2015-01-28 | 王钦寿 | Wine ageing method |
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| 庄名扬: "中国白酒的溶胶特性及其应用原理与方法", 《酿酒》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105754713A (en) * | 2016-04-09 | 2016-07-13 | 江西阁皂山天然食品有限公司 | Preparation method of tea oil |
| CN105795005A (en) * | 2016-04-09 | 2016-07-27 | 江西阁皂山天然食品有限公司 | Preparation method of edible oil |
| CN114921310A (en) * | 2022-06-30 | 2022-08-19 | 广东天科食品研究院 | Processing method for increasing PH value of wine |
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