CN105925451A - Method for reducing acidity and removing fusel oil of plum wine - Google Patents
Method for reducing acidity and removing fusel oil of plum wine Download PDFInfo
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- CN105925451A CN105925451A CN201610395491.3A CN201610395491A CN105925451A CN 105925451 A CN105925451 A CN 105925451A CN 201610395491 A CN201610395491 A CN 201610395491A CN 105925451 A CN105925451 A CN 105925451A
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- extraction
- fusel
- green liquor
- alcohols
- deacidification
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
Abstract
The invention provides a method for reducing acidity and removing fusel oil of a plum wine. The method comprises the following steps: S1, supercritical CO2 extraction: putting the plum wine in a supercritical CO2 device, collecting an extract liquid after extraction, wherein the extraction pressure is 8-15MPa, the extraction temperature is 20-35 DEG C, and the extraction time is 20-40 minutes; S2, first desorption: putting the extracted CO2 fluid into a first desorption kettle, collecting a first desorption liquid, and mixing the first desorption liquid into the extract liquid to obtain the plum wine with acidity reduced and fusel oil removed, wherein the desorption pressure is 6-10MPa, and the desorption temperature is 15-22 DEG C. The method belongs to the field of food processing technology. The method provided by the invention is used for reducing the acidity and removing the fusel oil under the condition that the loss of active ingredients is reduced, the acidity and the fusel oil are removed simultaneously, the operation is simple and quick, no pollutant component is introduced, and the obtained plum wine with acidity reduced and fusel oil removed is good in quality and taste.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of green liquor deacidification and the method except Alcohols,fusel.
Background technology
Armeniaca mume Sieb. also known as fruit prunus mume (sieb.) sieb.et zucc., dark plum, Armeniaca mume Sieb. not only rich in nutrition content, comprise citric acid, tannic acid, sitosterol, olive
Acid and flavonoid isoreactivity composition, be typical basic food, has the functions such as regulation the intestines and stomach, promoting the production of body fluid to quench thirst, looks improving and the skin nourishing.
Fresh Armeniaca mume Sieb. has the feature of peracid low sugar, and sugar-acid ratio is about 0.2, and storage endurance should not directly not eaten raw yet, is typical processing type
Fruit.
Green liquor is exactly one of main converted products of Armeniaca mume Sieb., unique flavor, has antioxidation, protection cardiovascular, anti-ageing waits for a long time
Effect.The manufacture method of green liquor includes fermentation method and infusion method.Fermentation method: smashed by fresh Green plum flesh, accesses yeast mixture
Thick wine is made in fermentation, the most again through precipitate, filters, clarifying, the technique such as ageing prepared.Infusion method: use rice wine or yellow wine
Soak fresh Armeniaca mume Sieb., then through precipitating, filter, clarifying, seasoning, the technique such as ageing prepares.Acidity and production by Armeniaca mume Sieb.
The impact of technique etc., often there is acidity and the higher problem of Alcohols,fusel, especially soak type green liquor in prepared green liquor.Leaching
The citric acid content of alveolitoid green liquor is usually about 35g/L, and malic acid content is usually about 5g/L, and therefore acidity is higher,
Mouthfeel is drunk in impact.Alcohols,fusel is carbon atoms 3 or the alcohols material of more than 3, is one of the aroma-producing substance of drinks, including
Normal propyl alcohol, isopropanol, isobutanol, isoamyl alcohol etc., mainly reacted through deamination, decarboxylation etc. by protein, aminoacid in raw material
And obtain, nerve system of human body can be produced harm when content is higher, cause reactions such as " tops ".
The acid reduction method of green liquor specifically includes that chemistry acid lowering method, physics acid lowering method and bio-deacidification method.Chemistry acid lowering method: profit
With in the alkaline salt added and organic acid, thus reduce acidity and improve mouthfeel.Chemistry acid lowering method deacidification speed is fast, and effect shows
Write, but after deacidification, easily have salts substances to remain, quality and the stability of fruit wine may be affected.Physics acid lowering method: mainly include
Freezing processing, electrodialysis, ion exchange etc., but generally require the equipment of specialty, operate cumbersome.Bio-deacidification method: profit
Regulating acid with the own metabolism effect of microorganism, the method often has specificity, and the more difficult control of metabolite.
Chinese patent 201310564272.X discloses a kind of green liquor deacidification and the method except Alcohols,fusel, uses anion exchange tree
Fat D314 deacidification, 28kHz Yu 45kHz ultrasonic continuous alternate treatment remove Alcohols,fusel, green liquor acidity after treatment and miscellaneous
Alcohol oil content has the bigger range of decrease, but operating procedure is more complicated, and the cycle is longer.
Summary of the invention
For solving problems of the prior art, inventor's method to deacidification with except Alcohols,fusel carries out numerous studies, expects not
The discovery arrived: by using supercritical CO2Extraction, and control analysis condition, can be same in the case of retaining effective ingredient
Time deacidification and except Alcohols,fusel.Based on above-mentioned discovery, thus complete the present invention.
The purpose of the present invention will be further described in detail below reflect and description.
The present invention provides a kind of green liquor deacidification and the method except Alcohols,fusel, comprises the steps:
S1 supercritical CO2Extraction: green liquor is sent into supercritical CO2In device, after extraction, collect raffinate；The pressure of extraction is
8～15MPa, temperature be 20～35 DEG C, the time be 20～40min；
S2 resolves for the first time: the CO after extraction2Fluid enters in the first extraction-container, and the pressure of parsing is 6～10MPa, and temperature is
15～22 DEG C, collect the first desorbed solution, and the first desorbed solution is incorporated to described raffinate, obtain deacidification and except the Armeniaca mume Sieb. after Alcohols,fusel
Wine.
Supercritical CO2Extraction utilizes the factors such as pressure and temperature to supercritical CO2The impact of fluid solvent power and carry out material
Separate, there is the advantages such as safe noresidue.Use technique scheme, the CO after extraction2Containing more effective one-tenth in fluid
Point, therefore, after being screened by great many of experiments, by controlling supercritical CO2Extraction and the condition resolved for the first time, have in minimizing
Deacidification and except Alcohols,fusel in the case of effect component damages, energy consumption is low, easy and simple to handle quickly, the deacidification that obtains and except Alcohols,fusel after
Green liquor quality and in good taste, the loss of fragrance component is few.Supercritical CO2The time of extraction is unsuitable long, effectively becomes to reduce
The loss divided.Inventor has surprisingly found that, the supercritical CO after extraction2Fluid is at low pressure and low temperature (6～10MPa, 15～22 DEG C)
Under conditions of resolve and can realize the recovery of effective ingredient, citric acid and the content of Alcohols,fusel in desorbed solution are low, are i.e. realizing fall
Acid and except the loss decreasing effective ingredient while Alcohols,fusel.
Preferably, the pressure of described extraction be 10～15MPa, temperature be 28～32 DEG C, the time be 25～35min.It is highly preferred that
CO2The flow velocity of fluid is 180～240L/h.
It is highly preferred that the pressure of described extraction be 12MPa, temperature be 30 DEG C, the time be 30min.
Preferably, the pressure of described first extraction-container is 7～9MPa, and temperature is 16～20 DEG C.The composition of the first desorbed solution is with esters
Composition and aldoketones composition are main, and the content of citric acid is few.
It is highly preferred that the pressure of described first extraction-container is 8MPa, temperature is 18 DEG C.
Preferably, described green liquor is for soaking green liquor.
Preferably, green liquor deacidification that the present invention provides and except the method for Alcohols,fusel, also comprise the steps:
S3 second time resolves: the CO after resolving for the first time2Fluid enters in the second extraction-container, and pressure is 4～6MPa, temperature
It is 30～40 DEG C, removes the second desorbed solution, reclaim CO2.Resolve the desorbed solution obtained for the second time with citric acid, isopropanol and isobutyl
Alcohol etc. are main component.
Preferably, the pressure of described second extraction-container is 5MPa, and temperature is 38 DEG C.
Preferably, described supercritical CO2Device includes the extraction column equipped with filler.It is highly preferred that filler is stainless steel ring.
Compared with prior art, the invention has the beneficial effects as follows: the present invention provides a kind of green liquor deacidification and the method except Alcohols,fusel,
By controlling supercritical CO2Extraction and the condition resolved for the first time, deacidification and remove impurity alcohol in the case of reducing loss of effective components
Oil, it is achieved that remove while acid and Alcohols,fusel, easy and simple to handle quickly will not introduce pollutant component, the deacidification obtained and remove impurity
Green liquor quality after alcohol oil and in good taste, color and luster is good, and the loss of fragrance component is few.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
In the present invention, the citric acid content of undressed soak type green liquor is 32.8mg/mL, and malic acid content is
5.2mg/mL, Alcohols,fusel content is 364.5mg/mL.
Embodiment one green liquor deacidification and except Alcohols,fusel
Green liquor deacidification and the method except Alcohols,fusel, comprise the steps:
S1 supercritical CO2Extraction: soak type green liquor is sent into supercritical CO2In device, after extraction, collect raffinate；Extraction
Pressure is 12MPa, temperature is 30 DEG C, the time is 30min；CO2The flow velocity of fluid is 200L/h；
S2 resolves for the first time: the CO after extraction2Fluid enters in the first extraction-container, and the pressure of parsing is 8MPa, and temperature is 18 DEG C,
Collect the first desorbed solution, and the first desorbed solution is incorporated to described raffinate, obtain deacidification and except the green liquor after Alcohols,fusel.
Embodiment two green liquor deacidification and except Alcohols,fusel
Green liquor deacidification and the method except Alcohols,fusel, comprise the steps:
S1 supercritical CO2Extraction: soak type green liquor is sent into supercritical CO2In device, after extraction, collect raffinate；Extraction
Pressure is 14MPa, temperature is 28 DEG C, the time is 35min；CO2The flow velocity of fluid is 200L/h；
S2 resolves for the first time: the CO after extraction2Fluid enters in the first extraction-container, and the pressure of parsing is 9MPa, and temperature is 20 DEG C,
Collect the first desorbed solution, and the first desorbed solution is incorporated to described raffinate, obtain deacidification and the green liquor except Alcohols,fusel.
Embodiment three green liquor deacidification and except Alcohols,fusel
Green liquor deacidification and the method except Alcohols,fusel, comprise the steps:
S1 supercritical CO2Extraction: soak type green liquor is sent into supercritical CO2In device, after extraction, collect raffinate；Extraction
Pressure is 12MPa, temperature is 30 DEG C, the time is 30min；CO2The flow velocity of fluid is 200L/h；
S2 resolves for the first time: the CO after extraction2Fluid enters in the first extraction-container, and the pressure of parsing is 8MPa, and temperature is 18 DEG C,
Collect the first desorbed solution, and the first desorbed solution is incorporated to described raffinate, obtain deacidification and the green liquor except Alcohols,fusel；
S3 second time resolves: the CO after resolving for the first time2Fluid enters in the second extraction-container, and pressure is 5MPa, and temperature is 38 DEG C,
Remove the second desorbed solution, reclaim CO2。
After testing, the citric acid content in the first desorbed solution is higher, the deacidification that obtains and except the Fructus Citri Limoniae in the green liquor after Alcohols,fusel
Acid content is 5.7mg/mL, and malic acid content is 0.9mg/mL, and Alcohols,fusel content is 143.0mg/mL, deacidification and except Alcohols,fusel
After green liquor account for process before soak type green liquor volume 97.5%.Ethyl acetate content in second desorbed solution is
32.9mg/mL, fragrance component loss is less.
Comparative example one green liquor deacidification and except Alcohols,fusel
Green liquor deacidification and the method except Alcohols,fusel, comprise the steps:
S1 supercritical CO2Extraction: soak type green liquor is sent into supercritical CO2In device, after extraction, collect raffinate, dropped
Acid and the green liquor except Alcohols,fusel；The pressure of extraction is 12MPa, temperature is 30 DEG C, the time is 30min；CO2The flow velocity of fluid
For 200L/h；
S2 resolves: the CO after extraction2Fluid enters in extraction-container, and the pressure of parsing is 5MPa, and temperature is 38 DEG C, removes desorbed solution,
Reclaim CO2。
This comparative example essentially consists in the difference of embodiment three: lack the step resolved for the first time.After testing, the deacidification that obtains and
Except the citric acid content in the green liquor after Alcohols,fusel is 8.4mg/mL, malic acid content is 1.5mg/mL, and Alcohols,fusel content is
152.9mg/mL, deacidification and except the green liquor after Alcohols,fusel account for process before soak type green liquor volume 93.6%.In desorbed solution
Ethyl acetate content is 172.1mg/mL, and fragrance component loss is more.
Comparative example two green liquor deacidification and except Alcohols,fusel
Green liquor deacidification and the method except Alcohols,fusel, comprise the steps:
S1 supercritical CO2Extraction: soak type green liquor is sent into supercritical CO2In device, after extraction, collect raffinate；Extraction
Pressure is 12MPa, temperature is 30 DEG C, the time is 30min；CO2The flow velocity of fluid is 200L/h；
S2 resolves for the first time: the CO after extraction2Fluid enters in the first extraction-container, and the pressure of parsing is 8MPa, and temperature is 25 DEG C,
Collect the first desorbed solution, and the first desorbed solution is incorporated to described raffinate, obtain deacidification and the green liquor except Alcohols,fusel；
S3 second time resolves: the CO after resolving for the first time2Fluid enters in the second extraction-container, and pressure is 5MPa, and temperature is 38 DEG C,
Remove the second desorbed solution, reclaim CO2。
This comparative example essentially consists in the difference of embodiment three: the temperature resolved for the first time is become 25 DEG C from 18 DEG C.After testing,
Citric acid content in one desorbed solution is higher, the deacidification that obtains and except the citric acid content in the green liquor after Alcohols,fusel is
12.4mg/mL, malic acid content is 1.9mg/mL, and Alcohols,fusel content is 171.3mg/mL, deacidification and except the Armeniaca mume Sieb. after Alcohols,fusel
Wine accounts for and processes the 97.8% of front soak type green liquor volume.Ethyl acetate content in second desorbed solution is 57.1mg/mL, fragrance
Component damages is less.
The evaluation of test example green liquor
Inviting and have fruit wine evaluation expert 15 people of experience, ordinary consumer 45 people as evaluation personnel, evaluation personnel divide at random
Becoming 3 groups (embodiment three groups, comparative example one group and comparative examples two groups), often group includes expert 5 people and ordinary consumer 15 people,
The deacidification obtained embodiment three, comparative example one and comparative example two respectively and the green liquor removing Alcohols,fusel are evaluated and give a mark, and comment
Not exchanging between valency personnel, evaluation index includes color and luster, mouthfeel, fragrance, total satisfactory grade, expiring of each evaluation index
Being divided into 100 points, evaluation result is as shown in table 1 to table 3.
Deacidification that table 1 embodiment three obtains and the green liquor evaluation result table except Alcohols,fusel
| Evaluation index | Average |
| Color and luster | 92 |
| Mouthfeel | 91 |
| Fragrance | 95 |
| Total satisfactory grade | 94 |
Deacidification that table 2 comparative example one obtains and the green liquor evaluation result table except Alcohols,fusel
| Evaluation index | Average |
| Color and luster | 93 |
| Mouthfeel | 81 |
| Fragrance | 76 |
| Total satisfactory grade | 79 |
Deacidification that table 3 comparative example two obtains and the green liquor evaluation result table except Alcohols,fusel
| Evaluation index | Average |
| Color and luster | 91 |
| Mouthfeel | 84 |
| Fragrance | 87 |
| Total satisfactory grade | 85 |
Knowable to table 1 to table 3, deacidification that the embodiment of the present invention obtains and except Alcohols,fusel green liquor color and luster, mouthfeel, fragrance,
Total satisfactory grade aspect all obtains higher evaluation, is substantially better than comparative example one and right in terms of mouthfeel, fragrance and total satisfactory grade
Deacidification that ratio two obtains and the green liquor except Alcohols,fusel.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert the present invention
Be embodied as be confined to these explanations.For general technical staff of the technical field of the invention, without departing from this
On the premise of inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (9)
1. a green liquor deacidification and the method except Alcohols,fusel, it is characterised in that: comprise the steps
S1 supercritical CO2Extraction: green liquor is sent into supercritical CO2In device, after extraction, collect raffinate；The pressure of extraction is
8～15MPa, temperature be 20～35 DEG C, the time be 20～40min；
S2 resolves for the first time: the CO after extraction2Fluid enters in the first extraction-container, and the pressure of parsing is 6～10MPa, and temperature is
15～22 DEG C, collect the first desorbed solution, and the first desorbed solution is incorporated to described raffinate, obtain deacidification and except the Armeniaca mume Sieb. after Alcohols,fusel
Wine.
Green liquor deacidification the most according to claim 1 and except the method for Alcohols,fusel, it is characterised in that: the pressure of described extraction be 10～
15MPa, temperature are 28～32 DEG C, the time is 25～35min.
Green liquor deacidification the most according to claim 2 and the method except Alcohols,fusel, it is characterised in that: the pressure of described extraction is
12MPa, temperature are 30 DEG C, the time is 30min.
Green liquor deacidification the most according to claim 1 and the method except Alcohols,fusel, it is characterised in that: the pressure of described first extraction-container
Power is 7～9MPa, and temperature is 16～20 DEG C.
Green liquor deacidification the most according to claim 4 and the method except Alcohols,fusel, it is characterised in that: the pressure of described first extraction-container
Power is 8MPa, and temperature is 18 DEG C.
Green liquor deacidification the most according to claim 1 and the method except Alcohols,fusel, it is characterised in that: described green liquor is for soaking green grass or young crops
Plum wine.
Green liquor deacidification the most according to any one of claim 1 to 5 and except the method for Alcohols,fusel, it is characterised in that: also include as
Lower step:
S3 second time resolves: the CO after resolving for the first time2Fluid enters in the second extraction-container, and pressure is 4～6MPa, and temperature is
30～40 DEG C, remove the second desorbed solution, reclaim CO2。
Green liquor deacidification the most according to claim 7 and the method except Alcohols,fusel, it is characterised in that: the pressure of described second extraction-container
Power is 5MPa, and temperature is 38 DEG C.
Green liquor deacidification the most according to any one of claim 1 to 8 and the method except Alcohols,fusel, it is characterised in that: described super
Critical CO2Device includes the extraction column equipped with filler.
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| CN201610395491.3A CN105925451B (en) | 2016-06-06 | 2016-06-06 | A kind of green liquor deacidification and the method except fusel oil |
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| CN201610395491.3A CN105925451B (en) | 2016-06-06 | 2016-06-06 | A kind of green liquor deacidification and the method except fusel oil |
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| CN105925451A true CN105925451A (en) | 2016-09-07 |
| CN105925451B CN105925451B (en) | 2017-08-25 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1900262A (en) * | 2006-07-12 | 2007-01-24 | 四川省宜宾五粮液集团有限公司 | Method for extracting wine flavour and fragrance substance from wine tail by super critical CO2 extracting technology |
| CN1970722A (en) * | 2006-11-28 | 2007-05-30 | 李家民 | Supercritical CO2 extraction method for aromatic matter in brewed spirit solid |
| CN103571729A (en) * | 2013-11-14 | 2014-02-12 | 广东嘉豪食品股份有限公司 | Method for reducing acid and removing fusel oil of plum wine |
| CN104531433A (en) * | 2014-12-10 | 2015-04-22 | 惠州学院 | Method for increasing aroma of litchi liquor with help of supercritical CO2 fluid |
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2016
- 2016-06-06 CN CN201610395491.3A patent/CN105925451B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1900262A (en) * | 2006-07-12 | 2007-01-24 | 四川省宜宾五粮液集团有限公司 | Method for extracting wine flavour and fragrance substance from wine tail by super critical CO2 extracting technology |
| CN1970722A (en) * | 2006-11-28 | 2007-05-30 | 李家民 | Supercritical CO2 extraction method for aromatic matter in brewed spirit solid |
| CN103571729A (en) * | 2013-11-14 | 2014-02-12 | 广东嘉豪食品股份有限公司 | Method for reducing acid and removing fusel oil of plum wine |
| CN104531433A (en) * | 2014-12-10 | 2015-04-22 | 惠州学院 | Method for increasing aroma of litchi liquor with help of supercritical CO2 fluid |
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