CN105685761A - Method for lowering content of organic acid in juice/fruit wine beverage - Google Patents
Method for lowering content of organic acid in juice/fruit wine beverage Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07
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Abstract
The invention provides a method for lowering the content of an organic acid in a juice/fruit wine beverage. The method adopts macro-porous weak-base anion exchange resin and comprises the following steps: firstly, activating the resin so as to expose all active groups of the resin; secondly, carrying out a pre-treatment of the resin so that the activated resin adsorbs substances including the organic acid, nutritional ingredients and the like in juice/fruit wine, and filling a column with the pre-treated resin; thirdly, carrying out a resin regeneration step: eluting the organic acid, adsorbed by the resin, through adopting a regeneration agent, wherein other nutritional ingredients adsorbed by the resin are not eluted; and finally, carrying out a deacidifying step: enabling the juice/fruit wine to pass through the resin column from top to bottom, wherein the resin adsorbs the organic acid, but does not adsorb the other nutritional ingredients, so that the aims of deacidifying and keeping original nutritional ingredients and flavor to the greatest extent are realized. The resin regeneration step and the deacidifying step are alternatively carried out so that the method is suitable for large-scale industrial application. Meanwhile, the deacidifying effect and the flavor and taste of the beverage are influenced through controlling the temperature.
Description
Technical field
The present invention relates to fruit juice/fruit wine food and drink processing technique field, be specifically related to one and can effectively reduce fruit juice/fruit wine beverage organic acid method。
Background technology
The fruit drink of current China/fruit wine develops quickly, various in style, but for significantly high wild of health-care components content or grow fruit such as kinds such as Fructus Crataegi, Fructus Hippophae, blue berry, Prunus humilis, Citrus aurantium Linn., Herba Passiflorae Caeruleae, Fructus Myricae rubrae, Fructus Canarii albis owing to organic acid content is higher, palatability is poor, is difficult to be processed into the single fruit juice/fruit wine of the i.e. original nutritional labeling of more complete maintenance and local flavor。Such as Fructus Crataegi, there is important medical value, since ancient times, just become the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting；Current research display Fructus Crataegi energy vasodilator, reinforcement and adjustment cardiac muscle, increase ventricle and heart motional amplitude and coronary artery blood flow, reduce serum cholesterol and reduce blood pressure, therefore Fructus Crataegi is the desirable health food of anti-angiocardiopathy and the food having good therapeutic effect, other fruit also has the health-care effect of different properties。
The fruit of so excellent wild or plantation is currently without being processed into the beverage and fruit wine that keep original nutritional labeling and local flavor, its main cause is that organic acid content therein is higher, general fruit drink total acid content can not more than 6 ‰ (i.e. 6g/L) with citrometer, fruit wine total acid content can not more than 11 ‰ (i.e. 11g/L), and these wild or plantation fruit in organic acid content up to 20 ‰-40 ‰ (20g/L-40g/L), therefore mouthfeel is very poor, and add the allotment of some food additive or result its health-care effect of all relative reduction being diluted, likely bring the composition of inedibility into simultaneously。In the above wild or fruit of plantation, haw berry is the fruit that a comparison is common, and due to too sour so people are often reluctant edible, and the beverage being processed into will be diluted, and adds sucrose and other sweeting agent。Both keeping healthy consciously, the consumer again with purchasing power is all middle-aged and elderly people, and middle-aged and elderly people all should not eat the food containing sweeting agents such as sucrose。Therefore adopt science advanced technology to reduce organic acid content in clear juice/fruit wine and keep that original nutritional labeling and local flavor seem very urgent。
The method that fruit juice/fruit wine carries out deacidification at present has " malo-lactic fermentation method ", " the Soluble tartar. sedimentation method ", " precipitation of calcium carbonate ", " dilute deacidification or blend ", " electroosmose process ", " alkali neutralisation ", " solvent extraction method " and " ion exchange "。Dilute deacidification or blend: adopting the method deacidification to have the drawback that mouthfeel is poor, health-care components content is low。Alkali neutralisation: after adopting sodium hydroxide or potassium hydroxide neutralisation deacidification, the characteristic flavor of its juice or wine disappears, and also produces to make it difficult for local flavor and the astringent taste that people accepts simultaneously。CN201410622174.1 and CN201310219173.8 mainly utilizes the Lactobacillus fermenti of citric acid of degrading that green plum carries out fermentation deacidification。The Soluble tartar. sedimentation method: in the fruit wine such as wine, frequently with the method, the method is applicable to the fruit wine high containing tartaric acid；Its principle is that the Soluble tartar. added forms potassium hydrogen tartrate precipitation in wine and reduces acidity；Reduce 1g total acid, generally need to use Soluble tartar. 2.24g。CN201510096240.0 uses calcium carbonate that sea buckthorn juice carries out deacidification, but after reaching in test required acidity, fruit juice/fruit wine mouthfeel becomes puckery exception。CN201310556666.0 utilizes Bipolar Membrane that fruit wine carries out deacidification treatment, and initial experimental result is also comparatively satisfied, but experiment later is very poor, and anode membrane is poisoning and inactivates。
Patent CN201310564272.X, CN200910020545.8, CN200910020544.3 adopt resin method deacidification, above patent is all without solving deacidification and keeping original nutritional labeling of fruit juice/fruit wine and a difficult problem for local flavor, wherein the deacidification effect of CN201310564272.X only reaches 20%-28%, and belong to static deacidification, it is easily subject to the restriction of sanitary condition, being not suitable with commercial Application, CN200910020545.8, CN200910020544.3 are bigger to the materials such as original nutritional labeling and flavor loss。And by comparison, the present invention can not only better deacidification, and the problem solving maintenance fruit juice/original nutritional labeling of fruit wine and original local flavor, mouthfeel。
Summary of the invention
The present invention is directed to deacidification poor effect in existing fruit juice/fruit wine beverage deacidification technique, affect the technical problem of taste and flavor, one is adopted to reduce fruit juice/fruit wine beverage organic acid method, thus obtaining better deacidification effect, and solve the technical problem of maintenance fruit juice/original nutritional labeling of fruit wine and original local flavor, mouthfeel。
Specifically comprise the following steps that
Step (1) clear juice or fermentation fruit wine:
Choose fruit raw material and be processed into the fruit juice/fruit wine of clarification。
Step (2) weak-base anion-exchange resin activates:
Resin used is macroporous weakly basic anion exchange resin, takes the saturated aqueous common salt that volume is processed resin volume 2-5 times, soaks resin and drain saline solution after 18-24 hour, with pure water rinse to discharging water without yellow；Then, after 3%-6% soak with hydrochloric acid 8-12 hour, drain acid solution, be washed till neutrality with pure water；Then, after soaking 8-12 hour with 0.5-5mol/L sodium hydroxide solution, drain alkali liquor, be washed till neutrality with pure water；Repeat this acid-alkali treatment；During process, the temperature of solution controls below room temperature to 80 DEG C。
The effect of this step is to make all active groups on resin expose, and resin fully expands。
Wherein, macroporous weakly basic anion exchange resin has absorption and ion-exchange effect preferably, its absorption can be passed through and ion exchange reduces the acid content in fruit juice/fruit wine, the impact on material absorption such as fruit juice/fruit wine Middle nutrition compositions of this resin of regulable control on temperature can be passed through simultaneously。
Step (3) resin pretreatment:
Put into fruit juice/fruit wine stirs by the resin after activation and balance to organic acid concentration, then change fruit juice/fruit wine；Fruit juice/the fruit wine of the resin after to be activated and replacing is sufficiently mixed, until when the composition in the fruit juice/fruit wine after processing is held essentially constant with the composition in original fruit juice/fruit wine, pretreatment terminates；The resin of pretreatment is filled post；What in this step, the temperature of solution controlled at fruit juice/fruit wine is above freezing to less than 25 DEG C。
This step utilizes all active groups on resin all to exchange and adsorbs the principle of the amount of substance that can exchange and adsorb, and wherein, organic acid absorption is belonged to ion exchange by resin, and the absorption of the materials such as fruit juice/fruit wine Middle nutrition composition is belonged to physical absorption。The resin absorption-desorption to flavone, in certain limit, temperature is more low, the flavone adsorbed on resin is more not easily desorbed, resin pretreatment can reduce after in step fruit juice/fruit wine process in the flavone amount that is adsorbed onto on resin, namely reduce fruit juice/fruit wine Middle nutrition material damage。When temperature controls below 25 DEG C, resin activity group has good absorbability, it is possible to adsorb the materials such as nutritional labeling in fruit juice/fruit wine in a large number。Therefore, the effect of this step is the materials such as the nutritional labeling in the maximum amount of Adsorption organic acid of the resin after making activation and fruit juice/fruit wine。
Step (4) resin regeneration:
With the pure water of 1-5BV washing resin post from bottom to top, and cleaning mixture；Then, from bottom to top entering resin column with regenerative agent, and have the recovering liquid of 50%-90% to be circulated, flow velocity is 0.5-3BV/h, the organic acid of absorption on eluting resin, and obtains regenerated liquid, and the organic acid of eluting is maximum can reach more than the 80% of institute's Adsorption organic acid；After reaching deacidification requirement, it is neutral with pure water washing resin to pH value, and obtains cleaning mixture；In this step, the temperature of resin and wherein regenerated liquid controls to less than 25 DEG C more than its freezing point of solution, and described regenerative agent is the mixed solution of the sodium hydroxide of 1-5mol/L or the sodium of potassium hydroxide and 0-1mol/L and the carbonate of potassium and bicarbonate。
Owing to being adsorbed on the bioactive ingredients ratio big 2000 times under neutrality or acid condition in the basic conditions on resin, when therefore using described regenerative agent in this step and have the recovering liquid of 50%-90% to be circulated, the loss of bioactive ingredients in fruit juice/fruit wine beverage can be greatly reduced, thus keeping the original local flavor of fruit juice/fruit wine and mouthfeel while deacidification。Therefore the effect of this resin regeneration step is by cocommutative for resin organic acid eluting, but the material such as nutritional labeling being adsorbed on resin column is not eluted, and is maintained with original local flavor and mouthfeel。
Step (5) fruit juice/fruit wine deacidification:
Fruit juice/fruit wine is entered resin column from top to bottom, and flow rate of liquid is 0.5-5BV/h, until the fruit juice/fruit wine flowing out resin column can not meet stopping charging when requiring；In the processing procedure of fruit juice/fruit wine, the temperature of resin and wherein fruit juice/fruit wine controls more than 25 DEG C。
This step utilizes the organic acid in resins exchange fruit juice/fruit wine not adsorb the principle of the materials such as other nutritional labeling。After step (4) resin regeneration, resin to organic acid exchange not up to balance, to the absorption of nutritional labeling still in equilibrium state。Therefore, in this deacidification step when barrel temperatures controls more than 25 DEG C, fruit juice/fruit wine flows through resin column, and resin can quickly exchange organic acid, and the materials such as the nutritional labeling in fruit juice/fruit wine will not be adsorbed, thus completing the resin deacidification to fruit juice/fruit wine。
Step (6) is reused: step (4) and step (5) hocket, so that resin can be reused。
The method of the present invention has the advantages that compared to prior art
Compared to existing patent CN200910020545.8, the resin types that the method uses to lack, and processing step simplifies more, need not add the organic solvents such as ethanol in the method simultaneously；Secondly, this invention deacidification effect compared with other prior art is best, it is possible to deacidification more than 80%。Finally, the method can keep the original nutritional labeling of beverage and local flavor, mouthfeel。
Meanwhile, this invention also has the advantage that (1) adopts deacidification dynamic, continuous, non-static deacidification, is more beneficial for the application of big commercial production；(2) technological process adopted is part circular regeneration, and resin can be reused, and has saved production cost；(3) technological parameter is optimized, and make use of the feature that organic acid and the nutritional labeling ratio of adsorption difference on resin is big under different temperatures and condition of different pH。
Further, in step, the temperature of resin described in (4) and wherein regenerated liquid controls more than 5 DEG C to less than 15 DEG C, the temperature of resin described in step (5) and wherein fruit juice/fruit wine controls to less than 45 DEG C more than 25 DEG C, now deacidification best results, and is maintained with original local flavor and mouthfeel。
Further, may be used for making organic acid production or the cleaning mixture mixing manufacture fertilizer of described regenerated liquid and step (4) regeneration front and back gained through the regenerated liquid of step (4) gained。Regenerative agent be sodium hydroxide, carbonate sodium or and sodium bicarbonate mixed solution, its regenerated liquid is organic acid sodium salt, it is possible to for process organic acid and other kind containing sodium product；Regenerative agent be potassium hydroxide, carbonate potassium or and potassium bicarbonate mixed solution, its regenerated liquid is organic acid potassium salt, can be not only used for processing organic acid and other kind containing potassium product, more can mix with cleaning mixture, by adjusting pH value, adjust the content of potassium and salt, use as potash fertilizer etc.。
Further, selected fruit juice/fruit wine is the mixing of a kind of of Fructus Crataegi/Fructus Myricae rubrae/Fructus Schisandrae Chinensis/blue berry or its any several fruit, and this invention can to multiple fruit juice/fruit wine beverage deacidification。
Detailed description of the invention
In order to be best understood from and enforcement, describe the present invention in detail below in conjunction with embodiment, but protection scope of the present invention is not limited to these embodiments, every change without departing substantially from present inventive concept or equivalent replacement to be included within protection scope of the present invention。
Embodiment 1, wine deacidification, step is as follows:
(1) clarification wine production: Fructus Vitis viniferae → crush → add suitable culture propagation, skin slag separates and obtains wine。
(2) weak-base anion-exchange resin activation:
Resin used is macroporous weakly basic anion exchange resin, takes the saturated aqueous common salt that volume is processed resin volume 2-5 times, soaks resin and drain saline solution after 18-24 hour, with pure water rinse to discharging water without yellow；Then, after 3%-6% soak with hydrochloric acid 8-12 hour, drain acid solution, be washed till neutrality with pure water；Then, after soaking 8-12 hour with 0.5-5mol/L sodium hydroxide solution, drain alkali liquor, be washed till neutrality with pure water；Repeat this acid-alkali treatment；During process, the temperature of solution controls below room temperature to 80 DEG C。
(3) resin pretreatment:
Putting into the resin after activation to stir in wine and balance to organic acid concentration, then organic acid concentration changes wine when remaining unchanged；The wine of the resin after to be activated and replacing is sufficiently mixed, until when the composition in the wine after processing is held essentially constant with the composition in former wine, pretreatment terminates；The resin of pretreatment is filled post；In this step, the temperature of solution controls vinous above freezing to less than 25 DEG C。
(4) resin regeneration:
With the pure water of 1-5BV washing resin post from bottom to top, and cleaning mixture；Then, from bottom to top entering resin column with regenerative agent, and have the recovering liquid of 50%-90% to be circulated, flow velocity is 0.5-3BV/h, the organic acid of absorption on eluting resin, and obtains regenerated liquid, and the organic acid of eluting can reach the 85% of institute's Adsorption organic acid；Reaching deacidification requirement, namely on resin, Adsorption organic acid is eluted 85%, and the bioactive ingredients etc. being adsorbed on resin does not significantly lose, and is neutral with pure water washing resin post to pH value, and obtains cleaning mixture；Described regenerative agent is the sodium hydroxide mixed solution with the sodium carbonate of 0-1mol/L of 1-5mol/L；In this step, the temperature of resin and wherein regenerated liquid controls more than its freezing point of solution to less than 25 DEG C。
(5) wine deacidification:
Wine enters resin column from top to bottom, and flow rate of liquid is 0.5-5BV/h, until the wine flowing out resin column can not meet stopping charging when requiring；In processing procedure vinous resin and wherein temperature vinous control more than 25 DEG C。
(6) reuse: step (4) and step (5) hocket, so that resin can be reused。
Deacidification vinous can reaching in this embodiment the 85% of institute's Adsorption organic acid, do not cause again the notable loss of the materials such as nutritional labeling simultaneously, bioactive ingredients is not significantly different from, and does not therefore affect the original local flavor of wine and mouthfeel。
Embodiment 2, Sucus Vitis viniferae deacidification
In this embodiment, Sucus Vitis viniferae clarification steps, by after Fructus Vitis viniferae → crush → squeeze the juice → filter → clarify, obtains Sucus Vitis viniferae；Then weak-base anion-exchange resin activation step, resin pre-treatment step, resin regeneration step, Sucus Vitis viniferae deacidification step and to reuse step and embodiment 1 identical。
In this embodiment, the deacidification of Sucus Vitis viniferae is maximum can reach the 85% of institute's Adsorption organic acid, and bioactive ingredients is not significantly different from, and drinks local flavor better。
Embodiment 3, wine deacidification
In this embodiment, wine deacidification front 3 steps clarification wine production step, weak-base anion-exchange resin activation step, resin pre-treatment step and embodiment 1 are identical；In resin regeneration step, the temperature of resin and wherein regenerated liquid controls to less than 15 DEG C more than 5 DEG C, and in this step, other flow process is all identical with embodiment 1 with technique；In wine deacidification step resin and wherein temperature vinous control to less than 45 DEG C more than 25 DEG C, in this step, other flow process is all identical with embodiment 1 with technique；Reuse step identical with embodiment 1。
When in this embodiment, in resin regeneration step, the temperature of resin and wherein regenerated liquid controls more than 5 DEG C to less than 15 DEG C, it is possible to obtain better organic acid eluting effect；Resin and when wherein temperature vinous controls more than 25 DEG C to less than 45 DEG C in wine deacidification step, what make while can obtaining better organic acid adsorption effect that the materials such as the nutritional labeling in wine run off is less。In this embodiment, deacidification is maximum can reach the 90% of institute's Adsorption organic acid, and bioactive ingredients is not significantly different from, and drinks local flavor better。
The method of embodiment 1,2,3 is equally applicable to the mixing of a kind of of Fructus Crataegi/Fructus Myricae rubrae/Fructus Schisandrae Chinensis/blue berry or its any several fruit juices or the mixing of a kind of or its any several fruit fruit wine of Fructus Crataegi/Fructus Myricae rubrae/Fructus Schisandrae Chinensis/blue berry。
Deacidification in above example requires can also according to the different crowd different requirements to fruit juice/fruit wine local flavor and mouthfeel, artificial control organic acid eluting degree, thereby through adjusting organic acid concentration, it is thus achieved that the fruit juice/fruit wine of different acidity。
Claims (7)
1. reduce fruit juice/fruit wine beverage organic acid method, including step:
Step (1) clear juice or fermentation fruit wine:
Choose fruit raw material and be processed into the fruit juice/fruit wine of clarification；
Step (2) macroporous weakly basic anion exchange resin activates:
Take the saturated aqueous common salt that volume is processed resin volume 2-5 times, soak resin and drain saline solution after 18-24 hour, with pure water rinse to discharging water without yellow；
Then, after 3%-6% soak with hydrochloric acid 8-12 hour, drain acid solution, be washed till neutrality with pure water；
Then, after soaking 8-12 hour with 0.5-5mol/L sodium hydroxide solution, drain alkali liquor, be washed till neutrality with pure water；
Repeat this acid-alkali treatment；During process, the temperature of solution controls below room temperature to 80 DEG C；
It is characterized in that, resin used is macroporous weakly basic anion exchange resin, and comprises the following steps,
Step (3) resin pretreatment:
Put into fruit juice/fruit wine stirs by the resin after activation and balance to organic acid concentration, then change fruit juice/fruit wine；Fruit juice/the fruit wine of the resin after to be activated and replacing is sufficiently mixed, until when the composition in the fruit juice/fruit wine after processing is held essentially constant with the composition in original fruit juice/fruit wine, pretreatment terminates；
The resin of pretreatment is filled post；
What in this step, the temperature of solution controlled at fruit juice/fruit wine is above freezing to less than 25 DEG C；
Step (4) resin regeneration:
With the pure water of 1-5BV washing resin post from bottom to top, and cleaning mixture；Then, from bottom to top entering resin column with regenerative agent, and have the recovering liquid of 50%-90% to be circulated, flow velocity is 0.5-3BV/h, the organic acid of absorption on eluting resin, and obtains regenerated liquid；After reaching deacidification requirement, it is neutral with pure water washing resin post to pH value, and obtains cleaning mixture；Described regenerative agent is the mixed solution of the sodium hydroxide of 1-5mol/L or the sodium of potassium hydroxide and 0-1mol/L and the carbonate of potassium and bicarbonate；
In this step, the temperature of resin and wherein regenerated liquid controls more than its freezing point of solution to less than 25 DEG C；
Step (5) fruit juice/fruit wine deacidification:
Fruit juice/fruit wine is entered resin column from top to bottom, and flow rate of liquid is 0.5-5BV/h, until the fruit juice/fruit wine flowing out resin column can not meet stopping charging when requiring；
In the processing procedure of fruit juice/fruit wine, the temperature of resin and wherein fruit juice/fruit wine controls more than 25 DEG C；
Step (6) is reused: step (4) and step (5) hocket。
2. a kind of reduction fruit juice/fruit wine beverage organic acid method according to claim 1, it is characterized in that, in step, the temperature of resin described in (4) and wherein regenerated liquid controls to less than 15 DEG C more than 5 DEG C, and the temperature of resin described in step (5) and wherein fruit juice/fruit wine controls more than 25 DEG C to less than 45 DEG C。
3. according to claim 1 and 2 a kind of reduce fruit juice/fruit wine beverage organic acid method, it is characterised in that the sodium hydroxide that resin regeneration agent is 1-5mol/L described in step (4) and the mixed solution of the sodium carbonate of 0-1mol/L。
4. a kind of reduction fruit juice/fruit wine beverage organic acid method according to claim 1 and 2, it is characterised in that selected fruit juice/fruit wine is the mixing of a kind of or its any several fruit of Fructus Crataegi/Fructus Myricae rubrae/Fructus Schisandrae Chinensis/blue berry/Fructus Vitis viniferae。
5. a kind of reduction fruit juice/fruit wine beverage organic acid method according to claim 1, it is characterized in that, may be used for making organic acid production through the regenerated liquid of step (4) gained, or the cleaning mixture mixing manufacture fertilizer of gained before and after described regenerated liquid and step (4) regeneration。
6. a kind of reduction fruit juice/fruit wine beverage organic acid method according to claim 5, it is characterized in that, described regenerative agent be sodium hydroxide, carbonate sodium or and during sodium bicarbonate mixed solution, its regenerated liquid be processed to organic acid and other kind containing sodium product。
7. a kind of reduction fruit juice/fruit wine beverage organic acid method according to claim 5, it is characterized in that, described regenerative agent be potassium hydroxide, carbonate potassium or and during potassium bicarbonate mixed solution, its regenerated liquid be processed to organic acid and other kind containing potassium product；Or described regenerated liquid with after the cleaning mixture of gained mix before and after step (4) regeneration, adjust the content of potassium and salt, making potash fertilizer by adjusting pH value。
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| CN106754007A (en) * | 2016-12-05 | 2017-05-31 | 青岛农业大学 | A kind of deacidification treatment method of blueberry wine |
| CN107136380A (en) * | 2017-03-28 | 2017-09-08 | 河北农业大学 | A kind of method for reducing grape inspissated juice mesotartaric acid |
| CN108244427A (en) * | 2017-12-20 | 2018-07-06 | 烟台大学 | A kind of method for improving fruit juice or fruit wine quality |
| CN109105704A (en) * | 2018-09-30 | 2019-01-01 | 长春中医药大学 | A kind of biological acid reduction method of natural fructus schisandrae fruit juice |
| CN109234131A (en) * | 2018-11-09 | 2019-01-18 | 湖北工业大学 | It is a kind of for improving the purification medium and its purification method of rice spirit flavor |
| CN109355148A (en) * | 2018-12-13 | 2019-02-19 | 广西颐生园生态农业有限公司 | A kind of mulberry fruit wine and preparation method thereof |
| CN109803541A (en) * | 2016-09-20 | 2019-05-24 | 西方投资公司 | Depickling Cranberry fruit juice and preparation method thereof |
| CN110506882A (en) * | 2019-09-27 | 2019-11-29 | 中国农业大学 | A kind of method of raspberry juice deacidification |
| CN114907940A (en) * | 2022-05-23 | 2022-08-16 | 绍兴海纳膜技术有限公司 | Yellow wine deacidification process |
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