CN114455758A - 一种酒水生产用固液分离工艺 - Google Patents
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Abstract
本发明涉及酒水生产用固液分离工艺,酒精和其它挥发性物质用过滤的方式从酒醅中提取出来:其制作方法为:首先将生产酒水的原材料粉碎,并按照一定比例混合后蒸煮并置入酒窖里使用中高温大曲进行发酵;进而将发酵65天至75天之间的酒醅取出;进一步将酒醅搅拌后连同侵泡液的固液混合体泵入高效金属纳米过滤器;然后将混合液泵入CMCF系统内;进而将所述CMCF过滤后的产水泵入超频振动超滤系统内;将所述UF产水泵入超频振动纳滤系统内;最后将NF产水泵入RO反渗透系统中过滤掉多余的纯水。本发明提供酒水生产用固液分离工艺,利于质量把控,便于后续生产与勾兑。
Description
技术领域
本发明涉酒水生产领域,具体涉及一种酒水生产用固液分离工艺。
背景技术
在白酒生产过程中现在常用的固液分离方式是:使用甄桶对酒醅进行蒸馏的方式将白酒生产过程中的固体和液体分开。
这种方式设备简陋,操作难度高及对操作经验要求高,在操作过程中容易出现酒度低、酒尾长以及有害杂质不能有效排出等情况,严重影响出酒品质。
发明内容
本发明的目的是:提供一种酒水生产用固液分离工艺,解决以上问题。
为了实现上述目的,本发明提供如下的技术方案:
一种酒水生产用固液分离工艺,其特征在于:酒精和其它挥发性物质用过滤的方式从酒醅中提取出来:其制作方法为:
a)首先将生产酒水的原材料粉碎,并按照一定比例混合后蒸煮并置入酒窖里使用中高温大曲进行发酵;
b)进而将发酵65天至75天之间的酒醅取出,将酒醅取出酒窖后加入两倍纯水搅拌,保持常温3-7天侵泡使酒醅内的有益物质充分的溶于水为止;
c)进一步将酒醅搅拌后连同侵泡液的固液混合体泵入高效金属纳米过滤器,所述高效金属纳米过滤器过滤掉大颗粒物和悬浮物等杂质;
d)然后将混合液泵入CMCF系统内,所述CMCF系统将混合液里的细小颗粒物和发酵过程中粮食未充分糖化而混合于水中的残糖残淀等杂质进行初步过滤;此流程产水称为CMCF产水;
e)进而将所述CMCF过滤后的产水泵入超频振动超滤系统内,所述超频振动超滤系统将溶解于水中的残糖残淀等固形物进一步过滤,此时混合液中剩余水体粘稠度下降,固形物进一步降低,基本完成固液分离工序;此流程产水称为UF产水;
f)将所述UF产水泵入超频振动纳滤系统内,所述超频振动纳滤系统过滤UF产水中的悬浮物和大分子有机物,通过所述超频振动纳滤系统的产物我们称为NF产水;
g)最后将NF产水泵入RO反渗透系统中过滤掉多余的纯水,此工艺流程可大幅浓缩酒水比例,将多余纯水滤出,而香味物质大幅保留。
所述高效金属纳米过滤器的孔径为40微米;所述CMCF系统膜孔径为0.5微米;所述超滤系统的激振器震动频率为45Hz,振幅为5mm;所述超频振动超滤系统过滤膜的孔径为0.1微米;所述超频振动纳滤系统的激振器震动频率为45Hz,振幅为5mm,所述超频振动纳滤系统膜的孔径为0.01微米,所述RO系统的激振器震动频率为45Hz,振幅为5mm。
所述CMCF系统膜具体为陶瓷膜;所述CMCF系统过滤的循环流速为200t/h,温度控制在24C°以下;所述超频振动超滤系统的循环过滤流量为6t/h,过滤压力控制在0.8Mpa至1.2Mpa之间,温度控制在24C°以下,所述超频振动纳滤系统的循环过滤流量为10t/h,过滤压力控制在0.6Mpa至1.8Mpa之间,温度控制在24C°以下;所述RO系统的循环过滤流量为2t/h,过滤压力控制在4Mpa至5.8Mpa之间,温度控制在24C°以下。
所述大颗粒物具体为发酵过程中残留的谷物颗粒,所述悬浮物具体为固态发酵蒸煮前加入原材料中起间隔作用的谷壳辅料,拦截的残渣可截留回用下次发酵。
所述CMCF系统过滤后固形物总量从160g/L-180g/L降低至120g/L-130g/L,残淀从2.5%-3.5%降低至1.5%-1.75%;所述超频振动超滤系统过滤后,固形物总量从120g/L-130g/L降低至100g/L-110g/L,残淀从1.5%-1.75%降低至1.1%-1.3%,残糖对比原料从0.81%降低至0.6%;所述。
所述原材料按照质量比例具体为:高粱36%,大米22%,糯米18%,小麦16%,玉米8%;所述悬浮物和大分子有机物主要为残余淀粉、糖分、蛋白质以及纤维物质。
本发明的有益效果为:提供一种酒水生产用固液分离工艺,通过多层膜依次过滤实现固液分离的效果,大多数有机物:如浓香型白酒的主体香己酸乙酯、酒中的正己醇易溶于酒精,而乙醇、乙酸、乳酸易融于水,在控温条件下完成固液分离,可将所有液态物质回收,后续可精准调控温度便于处理不同沸点物质的回收;操作简单降低了对操作者操作经验要求,各项温度、浓度可控性高,利于质量把控,便于后续生产与勾兑。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下对本发明作进一步的详细说明。应当理解,此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明。
一种酒水生产用固液分离工艺:酒精和其它挥发性物质用过滤的方式从酒醅中提取出来,精准控制提取温度:固液分离后,液体中包含所有有益物质,可以将液体加热至不同的所需温度以分别提取不同物质;其制作方法为:
a)首先将生产酒水的原材料粉碎,并按照一定比例混合后蒸煮并置入酒窖里使用中高温大曲进行发酵;
b)进而将发酵65天至75天之间的酒醅取出,将酒醅取出酒窖后加入两倍纯水搅拌,保持常温3-7天侵泡使酒醅内的有益物质充分的溶于水为止;
c)进一步将酒醅搅拌后连同侵泡液的固液混合体泵入高效金属纳米过滤器,所述高效金属纳米过滤器过滤掉大颗粒物和悬浮物等杂质;
d)然后将混合液泵入CMCF系统内,所述CMCF系统将混合液里的细小颗粒物和发酵过程中粮食未充分糖化而混合于水中的残糖残淀等杂质进行初步过滤;此流程产水称为CMCF产水;
e)进而将所述CMCF过滤后的产水泵入超频振动超滤系统内,所述超频振动超滤系统将溶解于水中的残糖残淀等固形物进一步过滤,此时混合液中剩余水体粘稠度下降,固形物进一步降低,基本完成固液分离工序;此流程产水称为UF产水;
f)将所述UF产水泵入超频振动纳滤系统内,所述超频振动纳滤系统过滤UF产水中的悬浮物和大分子有机物,通过所述超频振动纳滤系统的产物我们称为NF产水,大多数有机物如浓香型白酒的主体香己酸乙酯、酒中的正己醇易溶于酒精,而乙醇、乙酸、乳酸易融于水;
g)最后将NF产水泵入RO反渗透系统中过滤掉多余的纯水,此工艺流程可大幅浓缩酒水比例,将多余纯水滤出,而香味物质大幅保留如乳酸、乙酸、丙酸、己酸乙酯等。
所述高效金属纳米过滤器的孔径为40微米;所述CMCF系统膜孔径为0.5微米;所述超滤系统的激振器震动频率为45Hz,振幅为5mm;所述超频振动超滤系统过滤膜的孔径为0.1微米;所述超频振动纳滤系统的激振器震动频率为45Hz,振幅为5mm,所述超频振动纳滤系统膜的孔径为0.01微米,所述RO系统的激振器震动频率为45Hz,振幅为5mm。
所述CMCF系统膜具体为陶瓷膜;所述CMCF系统过滤的循环流速为200t/h,温度控制在24C°以下;所述超频振动超滤系统的循环过滤流量为6t/h,过滤压力控制在0.8Mpa至1.2Mpa之间,温度控制在24C°以下,所述超频振动纳滤系统的循环过滤流量为10t/h,过滤压力控制在0.6Mpa至1.8Mpa之间,温度控制在24C°以下;所述RO系统的循环过滤流量为2t/h,过滤压力控制在4Mpa至5.8Mpa之间,温度控制在24C°以下。
所述大颗粒物具体为发酵过程中残留的谷物颗粒,所述悬浮物具体为固态发酵蒸煮前加入原材料中起间隔作用的谷壳辅料,拦截的残渣可截留回用下次发酵。
所述CMCF系统过滤后固形物总量从160g/L-180g/L降低至120g/L-130g/L,残淀从2.5%-3.5%降低至1.5%-1.75%;所述超频振动超滤系统过滤后,固形物总量从120g/L-130g/L降低至100g/L-110g/L,残淀从1.5%-1.75%降低至1.1%-1.3%,残糖对比原料从0.81%降低至0.6%;所述。
所述原材料按照质量比例具体为:高粱36%,大米22%,糯米18%,小麦16%,玉米8%;所述悬浮物和大分子有机物主要为残余淀粉、糖分、蛋白质以及纤维物质。
本发明的工作原理为:将发酵后的酒醅加入纯水侵泡后进入系统过滤:首先使用高效金属纳米过滤器将固液混合体中的大谷物、其他颗粒物、漂浮于水中的谷壳过滤掉,然后进入CMCF系统过滤掉肉眼可见的小颗粒物及悬浮残留淀粉以及残糖,然后泵入超滤系统进一步过滤颗粒物及悬浮残留淀粉以及残糖,超滤产水进入纳滤系统可过滤掉更小的悬浮物和大分子有机物;例如将10吨发酵后的酒醅与20吨纯水侵泡后的固液混合体泵入高效金属纳米过滤器,过滤速度会随着不锈钢膜的堵塞而降速,可通过反冲洗来恢复过滤效果,大颗粒物可回收用于下次发酵使用,进入CMCF循环水箱的固液混合体约26吨;然后进入CMCF系统过滤,CMCF系统循环水量为200t/h,陶瓷膜孔径0.5微米,过滤温度控制在24C°以下,CMCF产水量约20吨;进而进入UF超滤系统过滤,UF系统循环速度为6t/h,膜孔径为0.1微米,温度控制在24C°以下,进水压力在1.0Mpa,UF产水量约18吨;在然后进入NF纳滤系统过滤,系统循环速度为10t/h,膜孔径为0.01微米,温度控制在24C°以下,进水压力在1.0Mpa,UF产水量约16吨;最后进入RO反渗透系统过滤,系统循环速度为2t/h,膜孔径为0.0001微米,温度控制在24C°以下,进水压力在5.0Mpa,RO浓水量约2吨,RO产水为纯水可下次生产回用以提高提取效率。
上述实施例用于对本发明作进一步的说明,但并不将本发明局限于这些具体实施方式。凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应理解为在本发明的保护范围之内。
Claims (6)
1.一种酒水生产用固液分离工艺,其特征在于:酒精和其它挥发性物质用过滤的方式从酒醅中提取出来:其制作方法为:
a)首先将生产酒水的原材料粉碎,并按照一定比例混合后蒸煮并置入酒窖里使用中高温大曲进行发酵;
b)进而将发酵65天至75天之间的酒醅取出,将酒醅取出酒窖后加入两倍纯水搅拌,保持常温3-7天侵泡使酒醅内的有益物质充分的溶于水为止;
c)进一步将酒醅搅拌后连同侵泡液的固液混合体泵入高效金属纳米过滤器,所述高效金属纳米过滤器过滤掉大颗粒物和悬浮物等杂质;
d)然后将混合液泵入CMCF系统内,所述CMCF系统将混合液里的细小颗粒物和发酵过程中粮食未充分糖化而混合于水中的残糖残淀等杂质进行初步过滤;此流程产水称为CMCF产水;
e)进而将所述CMCF过滤后的产水泵入超频振动超滤系统内,所述超频振动超滤系统将溶解于水中的残糖残淀等固形物进一步过滤,此时混合液中剩余水体粘稠度下降,固形物进一步降低,基本完成固液分离工序;此流程产水称为UF产水;
f)将所述UF产水泵入超频振动纳滤系统内,所述超频振动纳滤系统过滤UF产水中的悬浮物和大分子有机物,通过所述超频振动纳滤系统的产物我们称为NF产水;
g)最后将NF产水泵入RO反渗透系统中过滤掉多余的纯水,此工艺流程可大幅浓缩酒水比例,将多余纯水滤出,而香味物质大幅保留。
2.根据权利要求1所述的一种酒水生产用固液分离工艺,其特征在于:所述高效金属纳米过滤器的孔径为40微米;所述CMCF系统膜孔径为0.5微米;所述超滤系统的激振器震动频率为45Hz,振幅为5mm;所述超频振动超滤系统过滤膜的孔径为0.1微米;所述超频振动纳滤系统的激振器震动频率为45Hz,振幅为5mm,所述超频振动纳滤系统膜的孔径为0.01微米,所述RO系统的激振器震动频率为45Hz,振幅为5mm。
3.根据权利要求1所述的一种酒水生产用固液分离工艺,其特征在于:所述CMCF系统膜具体为陶瓷膜;所述CMCF系统过滤的循环流速为200t/h,温度控制在24C°以下;所述超频振动超滤系统的循环过滤流量为6t/h,过滤压力控制在0.8Mpa至1.2Mpa之间,温度控制在24C°以下,所述超频振动纳滤系统的循环过滤流量为10t/h,过滤压力控制在0.6Mpa至1.8Mpa之间,温度控制在24C°以下;所述RO系统的循环过滤流量为2t/h,过滤压力控制在4Mpa至5.8Mpa之间,温度控制在24C°以下。
4.根据权利要求2所述的一种酒水生产用固液分离工艺,其特征在于:所述大颗粒物具体为发酵过程中残留的谷物颗粒,所述悬浮物具体为固态发酵蒸煮前加入原材料中起间隔作用的谷壳辅料,拦截的残渣可截留回用下次发酵。
5.根据权利要求1所述的一种酒水生产用固液分离工艺,其特征在于:所述CMCF系统过滤后固形物总量从160g/L-180g/L降低至120g/L-130g/L,残淀从2.5%-3.5%降低至1.5%-1.75%;所述超频振动超滤系统过滤后,固形物总量从120g/L-130g/L降低至100g/L-110g/L,残淀从1.5%-1.75%降低至1.1%-1.3%,残糖对比原料从0.81%降低至0.6%;所述。
6.根据权利要求1所述的一种酒水生产用固液分离工艺,其特征在于:所述原材料按照质量比例具体为:高粱36%,大米22%,糯米18%,小麦16%,玉米8%;所述悬浮物和大分子有机物主要为残余淀粉、糖分、蛋白质以及纤维物质。
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