CN114907940B - 一种黄酒降酸工艺 - Google Patents
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
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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
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- 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
- C12H1/0416—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 organic added material
- C12H1/0424—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 organic added material with the aid of a polymer
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- 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
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/061—Separation by centrifugation
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Abstract
本发明公开了一种黄酒降酸工艺，通过错流膜对黄酒进行分离，尽可能地拦截黄酒中的蛋白、多肽、氨基酸等营养成分和芳香物质，主要透过醋酸、水和酒精，然后再采用针对性比较强的树脂吸附透过液中的醋酸，其余成分返回到黄酒中，通过循环处理，直至达到黄酒总酸满足产品感官和理化指标要求，同时在此过程尽量不影响黄酒其余理化指标。
Description
技术领域
本发明涉及黄酒生产工艺技术领域，具体涉及一种黄酒降酸工艺。
背景技术
黄酒发酵过程中会产生部分乳酸、柠檬酸、苹果酸等有机酸，是形成黄酒口感的主要成分。但坛装黄酒在长期贮存过程中由于坛口密封原因，产生醋酸菌繁殖，黄酒中的部分酒精转化成醋酸，导致黄酒总酸偏高，并且醋酸刺激喉咙、影响黄酒的口感。
传统方法是将高酸度黄酒采用碳酸钠等碱性物质中和的方式降低黄酒酸度，由于没有选择性，导致黄酒中必要的乳酸、柠檬酸、苹果酸等被一起无差别中和，进而导致黄酒口感变差。
但若直接采用树脂吸附酸根离子，不仅会存在同样的无差别吸附问题，并且黄酒中存在的蛋白、糊精、脂类成分等会污染树脂或被树脂吸附。
发明内容
本发明的目的在于，提供一种黄酒降酸工艺，旨在解决背景技术中提及的技术问题，针对性地对黄酒进行降酸处理。
为达成上述目的，本发明提供如下技术方案：
一种黄酒降酸工艺，包括如下步骤：采用错流膜对黄酒原液进行分离，将至少含有醋酸、水和酒精的透过液经树脂吸附后再与拦截液混合。错流膜能够尽可能拦截黄酒中的蛋白、多肽、氨基酸等营养成分和芳香物质，主要透过醋酸、水和酒精，通过对透过液采用树脂进行脱酸处理以去除醋酸，能够在降酸的同时尽可能避免黄酒中其它营养成分和芳香物质的流失。
进一步地，将拦截液和经树脂吸附后的透过液均回流至黄酒原液中形成循环降酸系统。通过循环体系的不断循环运行，使酒样中的醋酸逐渐被吸附到树脂上，直至酒样中的总酸符合要求。
进一步地，所述错流膜为截留分子量60-300Da中空纤维膜或卷式膜，优选为截留分子量70-100Da卷式膜。黄酒中醋酸分子量为60Da，乳酸分子量为90Da，其余酸以及其他营养成分和芳香物质的分子量基本在100Da以上，可根据需要及具体过滤情况选择错流膜的大小。例如采用70Da的错流膜时，能够避免乳酸流失，但醋酸的透过效率较低；采用100Da的错流膜时，能够提高醋酸透过效率，需要保留的乳酸和脂类成分仅透过少量，黄酒绝大部分营养成分也能得到拦截。
进一步地，所述树脂采用弱碱性阴离子交换树脂，弱碱性阴离子交换树脂在醋酸吸附中针对性较强。
进一步地，所述黄酒原液进行分离前，预先经过除菌膜过滤，一方面拦截黄酒原液中的醋酸菌，另一方面可澄清酒体，以符合错流膜进料的澄清度要求，防止堵塞流道以及提高效率。
进一步地，所述除菌膜的孔径为0.2μm。
进一步地，所述错流膜的前端、后端以及树脂的后端分别安装pH计或电导率仪，用于检测成品总酸、树脂是否吸附饱和。
进一步地，所述树脂吸附饱和后，采用碱液清洗再生，恢复树脂吸附能力。
本发明与现有技术相对比，其有益效果在于：本发明通过错流膜对黄酒进行分离，尽可能地拦截黄酒中的蛋白、多肽、氨基酸等营养成分和芳香物质，主要透过醋酸、水和酒精，然后再采用针对性比较强的树脂吸附透过液中的醋酸，其余成分返回到黄酒中，通过循环处理，直至达到黄酒总酸满足产品感官和理化指标要求，同时在此过程尽量不影响黄酒其余理化指标。
附图说明
图1是本发明的工艺流程图。
图2是本发明中循环降酸系统的结构示意图。
图中：1、黄酒原液桶；2、错流膜；3、树脂；4、离心泵；5、pH计。
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，下面通过实施例对本发明作进一步具体的说明。
参照图1、2，本实施例的黄酒降酸工艺基于下述的黄酒循环降酸系统进行，该循环降酸系统包括黄酒原液桶、100Da错流膜以及弱碱性阴离子交换树脂，黄酒原液桶的出液口经管道和离心泵与错流膜的进液口连接，错流膜的拦截液出口与黄酒原液桶的进液口连接，透过液出口连接树脂的进液口，树脂的出液口与黄酒原液桶的进液口连接。
上述结构中，黄酒原液经0.2um除菌膜过滤预处理后添加至黄酒原液桶，然后被泵送至100Da错流膜进行分离，本实施例中错流膜采用绍兴海纳膜技术有限公司生产并市售的卷式膜，过滤压力为1.5MPa左右，过滤面积0.4m2，流速为10L/h左右；分离后的透过液主要含有醋酸、水、酒精以及少量乳酸和脂类成分，以损失少量乳酸和脂类成分为代价换取相对客观的透过效率，绝大部分营养成分依然能够被拦截，拦截液直接回流黄酒原液桶，而透过液经弱碱性阴离子交换树脂吸附后回流至黄酒原液桶，并形成循环体系，通过不断循环运行，使酒样中的醋酸逐渐被吸附到树脂上，直至酒样中的总酸符合要求后停机，收集该酒样即为合格品。
本实施例中，在黄酒原液桶中以及树脂的出液口处分别设置有pH计，分别用于检测黄酒原液桶中酒液的实时pH值以及树脂流经液的实时pH值，前者可监测酒液的总酸，后者可监测树脂的吸附状态是否饱和，若树脂吸附饱和后，可采用碱液清洗再生，恢复树脂吸附能力。
本实施例以浙江古越龙山绍兴酒股份有限公司提供的黄酒原样进行了降酸工艺测试，测得黄酒原样、以上述降酸工艺分别进行脱酸10min和15min的各项数据指标如下表所示：
由上述结果可知，脱酸一定时间后，黄酒中总酸呈稳步下降的趋势，而其它成分的下降速率相对较低。
上述实施例只为说明本发明的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本发明的内容并据以实施，并不能以此限制本发明的保护范围。凡根据本发明精神实质所作的等效变化或修饰，都应涵盖在本发明的保护范围之内。
Claims (3)
1.一种黄酒降酸工艺，其特征在于，包括如下步骤：采用错流膜对黄酒原液进行分离，将至少含有醋酸、水和酒精的透过液经树脂吸附后再与拦截液混合，将拦截液和经树脂吸附后的透过液均回流至黄酒原液中形成循环降酸系统，所述错流膜采用截留分子量70-100Da卷式膜，所述树脂采用能吸附醋酸的弱碱性阴离子交换树脂，所述黄酒原液进行分离前，预先经过除菌膜过滤，所述除菌膜的孔径为0.2μm。
2.根据权利要求1所述的一种黄酒降酸工艺，其特征在于，所述错流膜的前端和/或后端、和/或树脂的后端分别安装pH计或电导率仪。
3.根据权利要求2所述的一种黄酒降酸工艺，其特征在于，所述树脂吸附饱和后，采用碱液清洗再生。
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| JP2014212763A (ja) * | 2013-04-26 | 2014-11-17 | マルボシ酢株式会社 | 脱酸原料加工技術を応用した新感覚リキュールの製造方法 |
| CN105685761A (zh) * | 2016-01-30 | 2016-06-22 | 烟台大学 | 一种降低果汁/果酒饮品有机酸的方法 |
| CN107596932A (zh) * | 2017-10-16 | 2018-01-19 | 黑龙江青谷酒庄有限公司 | 一种阳离子交换膜及其制备方法和应用 |
| CN109628266A (zh) * | 2019-01-24 | 2019-04-16 | 贵州国台酒业有限公司 | 一种白酒的降酸工艺 |
| JP2020141597A (ja) * | 2019-03-06 | 2020-09-10 | 旭化成株式会社 | 果実酒のろ過・清澄化方法 |
| CN112159747A (zh) * | 2020-10-14 | 2021-01-01 | 深圳安吉尔饮水产业集团有限公司 | 一种去除黄酒中杂醇油的方法 |
| CN217628305U (zh) * | 2022-05-23 | 2022-10-21 | 绍兴海纳膜技术有限公司 | 一种黄酒循环降酸系统 |
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