CN106978324A - A kind of yellow rice wine turbidity removal filling process - Google Patents
A kind of yellow rice wine turbidity removal filling process Download PDFInfo
- Publication number
- CN106978324A CN106978324A CN201710254996.2A CN201710254996A CN106978324A CN 106978324 A CN106978324 A CN 106978324A CN 201710254996 A CN201710254996 A CN 201710254996A CN 106978324 A CN106978324 A CN 106978324A
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- CN
- China
- Prior art keywords
- turbidity removal
- yellow rice
- rice wine
- filling
- filling process
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Classifications
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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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
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Abstract
The present invention relates to a kind of yellow rice wine turbidity removal filling process, including inhale wine and blend, bentonite is added after blending and is heated, quiescent setting certain time after heating, it is last filling then by supernatant diatomite heat filtering, then refined filtration.The present invention changes after freezing and stores 36 hours to 48 hours for directly plus bentonite is heated to after 65 80 DEG C static 30 60 minutes, and ginseng heat filters supernatant with diatomite, refined filtration, filling again, eliminates high-temperature sterilization process.Turbidity removal effect is good, and precipitation is postponed, and the shelf time can extend 2 years or so on the basis of original.
Description
Technical field
The present invention relates to a kind of filling process of yellow rice wine, a kind of filling process of yellow rice wine turbidity removal is specifically related to, belongs to yellow
The filling technical field of wine.
Background technology
The quality of filling yellow wine quality directly affects the quality of yellow rice wine, and filling yellow wine technique is in the prior art：Blend
Refrigerated storage 36-48 hours is carried out afterwards, then carries out after filling and capping high temperature sterilization.The filling process turbidity removal effect is not enough managed
Think, and the shelf time needs further raising.It is therefore proposed that of the invention.
The content of the invention
For the above-mentioned technical problem of prior art, it is an object of the invention to provide a kind of yellow rice wine turbidity removal filling process, its
Change freezing after and store 36 hours to 48 hours for directly plus bentonite be heated to it is static 30-60 minute after 65-80 DEG C, join heat will be upper
Clear liquid filters with diatomite, refined filtration, filling again, eliminates high-temperature sterilization process.Turbidity removal effect is good, and precipitation is postponed, shelf
Time can extend 2 years or so on the basis of original.
To reach above-mentioned purpose, the present invention is achieved by the following technical solutions：
A kind of yellow rice wine turbidity removal filling process, including inhale wine and blend, bentonite is added after blending and is heated, quiescent setting one after heating
Fix time, it is last filling then by supernatant diatomite heat filtering, then refined filtration.
Bentonite is added after blending and 65-80 DEG C is heated to.
Quiescent setting 30-60 minutes.
Carry out testing wine, packaging, storage again after filling and capping and transport.
The yellow rice wine turbidity removal filling process of the present invention, has the advantages that：
1st, turbidity removal effect of the present invention is good, and precipitation is postponed, and the shelf time can extend 2 years or so on the basis of original；
2nd, the present invention can reduce equipment investment, effectively save the energy, including electricity consumption, steam, manpower, time etc.；
3rd, the present invention ensure that product quality on the whole, be easy to industrialized production.
Embodiment
With reference to specific embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to
This.
Embodiment 1
The yellow rice wine turbidity removal filling process of the present embodiment 1, including inhale and wine and blend, adds bentonite and is heated to 65-80 DEG C after blending,
It is last filling then by supernatant diatomite heat filtering, then refined filtration quiescent setting 30-60 minutes after heating.After filling and capping
Carry out testing wine, packaging, storage again and transport.
Comparative example 1
It is filling according to art methods progress yellow rice wine turbidity removal, i.e.,：Inhale wine, blend, refrigerated storage 36-48 is carried out after blending small
When, by supernatant diatomite heat filtering, then refined filtration, then filling and capping after bright beer tank storage carries out high temperature sterilization, most laggard
Row is tested wine, packaging, storage and transported.
Performance test
1st, with spectrophotometer under wavelength 430nm colour examining degree, testing result is：
Embodiment 1 is 1650, and comparative example 1 is 2100.
2nd, turbidity is surveyed under wavelength 660nm, testing result is：
Embodiment 1 is 55, is 73 to comparative example 1.
Above-described embodiment is only used for illustrating the inventive concept of the present invention, rather than the restriction to rights protection of the present invention,
All changes for carrying out unsubstantiality to the present invention using this design, all should fall into protection scope of the present invention.
Claims (4)
1. a kind of yellow rice wine turbidity removal filling process, including inhale wine and blend, it is characterised in that：Bentonite is added after blending and is heated, plus
It is quiescent setting certain time after heat, last filling then by supernatant diatomite heat filtering, then refined filtration.
2. yellow rice wine turbidity removal filling process as claimed in claim 1, it is characterised in that：Bentonite is added after blending and 65- is heated to
80℃。
3. yellow rice wine turbidity removal filling process as claimed in claim 1, it is characterised in that：Quiescent setting 30-60 minutes.
4. yellow rice wine turbidity removal filling process as claimed in claim 1, it is characterised in that：Carry out testing again after filling and capping wine, packaging,
Storage and transport.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710254996.2A CN106978324A (en) | 2017-04-19 | 2017-04-19 | A kind of yellow rice wine turbidity removal filling process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710254996.2A CN106978324A (en) | 2017-04-19 | 2017-04-19 | A kind of yellow rice wine turbidity removal filling process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106978324A true CN106978324A (en) | 2017-07-25 |
Family
ID=59345832
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710254996.2A Pending CN106978324A (en) | 2017-04-19 | 2017-04-19 | A kind of yellow rice wine turbidity removal filling process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106978324A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111826257A (en) * | 2020-07-27 | 2020-10-27 | 会稽山绍兴酒股份有限公司 | Filling process for reducing upper substances in yellow rice wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1435475A (en) * | 2002-12-19 | 2003-08-13 | 云南香格里拉酒业股份有限公司 | Process for preparing barley dry wine |
| CN101016508A (en) * | 2007-02-13 | 2007-08-15 | 江苏张家港酿酒有限公司 | Yellow rice wine heat filling method |
| CN102344865A (en) * | 2011-09-05 | 2012-02-08 | 宁波阿拉酿酒有限公司 | Production method of red date yellow wine |
| CN105002050A (en) * | 2015-07-27 | 2015-10-28 | 合肥众月健康科技有限公司 | Low-alcohol low-sugar poria cocos health-preserving rice wine with anti-fatigue effect and preparing method |
-
2017
- 2017-04-19 CN CN201710254996.2A patent/CN106978324A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1435475A (en) * | 2002-12-19 | 2003-08-13 | 云南香格里拉酒业股份有限公司 | Process for preparing barley dry wine |
| CN101016508A (en) * | 2007-02-13 | 2007-08-15 | 江苏张家港酿酒有限公司 | Yellow rice wine heat filling method |
| CN102344865A (en) * | 2011-09-05 | 2012-02-08 | 宁波阿拉酿酒有限公司 | Production method of red date yellow wine |
| CN105002050A (en) * | 2015-07-27 | 2015-10-28 | 合肥众月健康科技有限公司 | Low-alcohol low-sugar poria cocos health-preserving rice wine with anti-fatigue effect and preparing method |
Non-Patent Citations (3)
| Title |
|---|
| （法）卑诺: "《葡萄酒科学与工艺》", 28 February 1992, 中国轻工业出版社 * |
| 权美平: "民间传统保健黄酒的澄清方法", 《湖北农业科学》 * |
| 谢广发主编: "《黄酒酿造技术》", 30 September 2016, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111826257A (en) * | 2020-07-27 | 2020-10-27 | 会稽山绍兴酒股份有限公司 | Filling process for reducing upper substances in yellow rice wine |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170725 |
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| RJ01 | Rejection of invention patent application after publication |