CN201901668U - Pipeline type ultrasonic treatment device for promoting ageing of wine - Google Patents
Pipeline type ultrasonic treatment device for promoting ageing of wine Download PDFInfo
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- CN201901668U CN201901668U CN2010206391665U CN201020639166U CN201901668U CN 201901668 U CN201901668 U CN 201901668U CN 2010206391665 U CN2010206391665 U CN 2010206391665U CN 201020639166 U CN201020639166 U CN 201020639166U CN 201901668 U CN201901668 U CN 201901668U
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Abstract
The utility model discloses a pipeline type ultrasonic treatment device for promoting ageing of wine. The pipeline type ultrasonic treatment device is characterized by comprising a treatment cavity, ultrasonic transducers and a multilayer flowing pipeline, a water inlet and a water outlet are arranged in the treatment cavity, the flowing pipeline is located in the cavity, and the ultrasonic transducers are mounted on side surfaces and the bottom surface of the treatment cavity to form ultrasonic transmitting surfaces so as to realize ultrasonic treatment for wine in the flowing pipeline. The pipeline type ultrasonic treatment device combines ultrasonic synergetic temperature effect with ultrasonic transmission characteristic, can obviously increase taste and flavor of the wine, is simple in structure, low in production cost and capable of realizing continuous production, is various, brings convenience for CIP (cleaning in place), is safe and sanitary in process, can be flexibly added into original procedures and brings convenience for industrial application.
Description
Technical field
The utility model relates to the ageing equipment and the ageing method field of drinks, specifically is aged duct type ultrasonic processing apparatus of a kind of promotion drinks and method.
Background technology
Generally speaking, the wine of new brew all has the assorted flavor of slight heresy, coarse mouthfeel, insufficient fragrance stimulates, and owes soft, this moment wine in each component molecules instability, therefore fall into disarray between the molecule needs the ageing through after a while, makes materials such as alcohol in the wine, aldehyde, acid, ester that a series of oxidations take place, mutual association between esterification and the molecule, make the strong fragrance of wine liquid fragrance, taste sweet suitable, vinosity is soft, is tending towards between the multiple composition in the wine coordinating, flavor quality is improved.
The traditional natural ageing process of wine is slow, need take a large amount of storage vessels and floor space.At present more domestic disclosed about quickening the aged technology of drinks, as patent CN85103017, CN87101743, CN2116697, CN2379480, CN2637352 etc., it comprised infrared rays urge old, magnetism method urge old, electricity urge old, high-voltage electromagnetic field is urged old and nanometer is urged methods such as old.
Ultrasonic wave is that frequency is 2 * 10
4～10
7The mechanical vibration wave of a series of density interphases of Hz, ultrasonication mainly are to derive from ultransonic cavitation phenomenon in chemical reaction.Cavitation is a distinctive ultrasonic physics phenomenon in the liquid, be in the liquid because eddy current or ultransonic physical action, form local temporary transient negative pressuren zone in a certain zone, produce hole or bubble, when their collapses suddenly, can produce shock wave, produce very big pressure at local tiny area, the sound field energy that gathers together is discharged rapidly in minimum space, form thundering high temperature (can reach more than the 5000K), high pressure (can reach 5 * 10
7Pa) and extreme physical conditions such as strong shock wave and jet.The sonochemistry technology has been widely used in chemistry, chemical industry, medical treatment, medicine at present, numerous areas such as agricultural chemicals, and it also more and more is subject to people's attention in Application in Food Industry.
Ultrasonic wave is in communication process, and when the specific acoustic resistance of incident wave medium during much larger than transmitted wave medium specific acoustic resistance, pressure reflection ratio is tending towards-1, transmissivity is tending towards 0, be almost total reflection of acoustic pressure, no transmission, just reflection wave acoustic pressure and incident wave acoustic pressure have 180 ° of phase change.Therefore incident wave is with the reflection wave similar standing wave that superposes, and synthetic sound pressure amplitudes increases, and wherein the position of sound pressure level maximum is the integral multiple that ultrasonic wave is propagated half-wavelength under the certain frequency in this kind medium, so ultrasonication is the strongest when these positions.
In the last few years, along with people to the going deep into of ultrasonication research, characteristics such as ultrasonic wave is also because to have penetration power strong, and energy is big, and simple equipments is pollution-free are applied to industry-by-industry widely, this wherein also comprises the artificial promoting ageing of drinks.Some patented technologies about ultrasonication wine are disclosed at present, patent CN1254010 discloses a kind of artificial method and the device of refining liquor fast, it carries out the ultrasonic vibration processing with processor for ultrasonic wave to the wine liquid that is contained in the container, wine liquid inflow filter after ultrasonication filters, and the wine liquid after the filtration flows into the hard magnetization treater and magnetizes processing; Patent CN101502780 discloses a kind of cylinder tube-type sound wave comprehensive function coprocessor, the outer side wall of cylindrical duct container is structured the formation some ultrasonic transducers is set, the ultrasound wave irradiation direction of ultrasonic transducer can be carried out the aged processing of drinks perpendicular to the super outside of containers wall surface of cylinder tube-type.The above patent all can shorten the drinks digestion time to a certain extent, but all can't realize the synergy of ultrasonic wave and temperature.Temperature is very important for the ageing of drinks, its variation to drinks organoleptic quality in the ageing process has very big influence, and the temperature range that different drinks ageings are suited also exists than big-difference, therefore ignore temperature controlling and all processing at room temperature can make ultrasonic wave can't reach optimum level to the treatment effect of wine.Simultaneously, wine liquid is accepted the time weak point of supersound process in the above-mentioned patent, the equipment washing inconvenience, and complex structure can't be realized the continous way processing, joining needs in the factory the original production process of factory is carried out bigger change; In addition,, therefore need add explosion-proof equipment, increase the cost of equipment, be unsuitable for heavy industrialization and use for security consideration because wine liquid directly contacts with ultrasonic transducer in the above-mentioned patent.
Summary of the invention
The purpose of this utility model is exactly in order to solve the existing problem of above-mentioned technology, provide a kind of promotion drinks aged duct type ultrasonic processing apparatus, this device combines the synergy of ultrasonic and temperature and the propagation characteristic of ultrasonic wave self, in controlled temperature, size and riding position according to ultrasonic propagation parameter designing pipeline, intensity of sonification is big, and the efficient height is effective.
The purpose of this utility model realizes that the technical scheme that is adopted is as follows:
The aged duct type ultrasonic processing apparatus of a kind of promotion drinks is characterized in that, comprises process chambers, ultrasonic transducer and multilayer circulation duct; Described process chambers is provided with intake-outlet; Circulation duct is positioned at cavity, and the side and the bottom surface of process chambers are equipped with ultrasonic transducer, forms the ultrasonic emitting face, and the wine liquid in the circulation duct is carried out supersound process.
Preferably, distance between the external diameter of described pipeline, the adjacent two layers pipeline and pipeline are the integral multiple identical or close (30～38mm) that ultrasonic wave is propagated half-wavelength under 20～25HZ in wine with frequency all with the distance of ultrasonic emitting face.The distance of the pipeline that the utility model is involved all is to calculate from pipeline outer wall.
Described multilayer circulation duct adopts coil tube type to arrange, and wherein to arrange be to be formed by the size of diameter suit successively by the coil pipe of different diameter to coil tube type, and fixed by support, and be communicated with by bend pipe between the adjacent two layers coil pipe.
Arrange for coil tube type, preferably, described process chambers is a round tube type.
Described multilayer circulation duct adopts shell and tube to arrange, and it is that the many isometric tubulations that are arranged in parallel up and down are communicated with by bend pipe that shell and tube is arranged, and is fixed by support.
Arrange for shell and tube, preferably, described process chambers is a square.
Preferably, realize between every laminar flow of above-mentioned arrangement mode is threaded a pipe being staggered as far as possible, avoid the near-end pipeline that the ultrasonic wave of far-end pipeline is stopped.
Preferably, temperature regulating device also is equipped with in the water inlet of described inside cavity, simultaneously by external recirculated water, has also in time discharged because the heat that long-time ultrasonication is produced, control water temperature remains on 25～40 ℃, has realized temperature and hyperacoustic synergy.
Preferably, described wine liquid is yellow rice wine, liquor and rice wine, and described water temperature is controlled at 40 ℃.
The sample introduction of the utility model circulation duct and outlet are equipped with the by-pass valve control of control wine flow quantity.
The drinks ageing mechanism that the utility model relates to mainly contains three aspects:
(1) ultrasonic wave can promote the association between the molecule, has strengthened water, alcohol, aldehyde, acid, the intermolecular avidity of ester isopolarity, quickens it and forms big molecular association body, reduces the pungency of wine, makes wine liquid softer, soft.
(2) the ultrasonic synergistic temperature action can provide the reaction energy needed, strengthen the activation energy of each quasi-molecule, improve intermolecular effective collision rate, quicken the carrying out of esterification in the wine liquid, oxidizing reaction, promote the increase of Ester, the minimizing of fusel wet goods pungency composition.
(3) ultrasonic wave has and quickens the effect of low boiling point component evaporable, because the increase of molecular kinetic energy, makes compositions such as the hydrogen sulfide that may exist, acetaldehyde quicken to overflow from wine liquid.
Advantage of the present utility model is:
(1) device of the present utility model adopts the processing mode of water cycle, has avoided wine liquid directly to contact with ultrasonic transducer, need not to add explosion-proof equipment, has reduced the cost of equipment, is suitable for heavy industrialization and uses.
(2) circulation duct of the utility model device comprises that coil tube type is arranged and shell and tube is arranged.Wherein the coil tube type advantage of arranging be its arrange very closely, the distance between every layer of coil pipe can keep as far as possible little, has saved the space, under identical device volume, the wine treatment capacity of coil tube type arrangement mode is big like this; The advantage that shell and tube is arranged is that its spread pattern is various, can decide the number of plies that tubulation is installed according to the needs of self floor space and treatment capacity, thus the height of determination device, the floor space of economizer.
(3) supersound process efficient height.According to hyperacoustic propagation characteristic, distance between the external diameter of pipeline, the distance of pipeline enclosure and pipeline and ultrasonic transducer all with CF under ultrasonic wave to propagate the integral multiple of half-wavelength in wine identical or close, make the residing position of pipeline ultrasonic wave close vibration sound pressure level maximum, act on the stronglyest, improved the processing efficiency of equipment.
(4) with the temperature synergy.Wine liquid flowing heat transfer in pipeline is good, makes by recirculated water and temperature controlling system that wine liquid remains on specified temp in the ultrasonic procedure, gives full play to temperature for the aged effect of drinks.
(5) make things convenient for CIP to clean no dead angle.Contain more nutritive substance in many brewing wines, as can not get timely cleaning and promptly can microbiological contamination pollute, this equipment can realize that as the circulation container CIP commonly used in the industrial production cleans no dead angle, safety and sanitation with stainless steel pipes easily.
(6) equipment cost is low, and treating processes does not have danger.Wine liquid is fed in the pipeline, with water as hyperacoustic transmission medium, ultrasonic transducer does not directly contact wine liquid, when having avoided pollution, also avoided producing the danger of exploding owing to directly contact wine liquid, save the installation of explosion-proof equipment, reduced the cost of equipment and the danger for the treatment of processes.
(7) method flow is simple.New production base wine is directly fed circulation device, regulate the time that the wine sample is accepted supersound process by dominant discharge, the wine sample after the processing directly flows out from the outlet of circulation device, can enter next process or can is dispatched from the factory.
(8) continous way is handled, and is fit to industrial applications.By being installed on pipeline, by-pass valve control can be connected with the original pipeline of factory, join easily in the middle of brewery's original process, can realize industrialized continous way production, both can be positioned over before the sterilization, also can be placed on after the sterilization, need not to change original manufacturing procedure of wine liquid, use flexibly, be fit to industrial applications.
Description of drawings
Fig. 1 is the structural representation of coil tube type circulation duct;
Fig. 2 is the upward view of the circulation duct of Fig. 1;
Fig. 3 is the vertical view of the circulation duct of Fig. 1;
Fig. 4 is the structural representation of shell and tube circulation duct;
Fig. 5 is the right view of Fig. 4.
Embodiment
Below in conjunction with specific embodiment the utility model is done further concrete detailed description the in detail, but embodiment of the present utility model is not limited thereto.
The aged duct type ultrasonic processing apparatus of a kind of promotion drinks comprises that round tube type process chambers 1, ultrasonic transducer 2 and four laminar flows thread a pipe; Described circulation duct is positioned at cavity 1, circulation duct adopts coil tube type to arrange, its arrangement mode is shown in Fig. 1,2 and 3, described four laminar flows thread a pipe be respectively by diameter be 736mm, 612mm, 488mm and 364mm coil pipe 4 successively suit form, and fixing, and be communicated with by bend pipe 6 between adjacent two coil pipes 4 by support 5; Coil size is φ 32 * 2mm, distance between the adjacent coil pipe 4 is 30mm, the side of process chambers 1 reaches with the bottom surface ultrasonic transducer 2 all is housed, form circular ultrasonic emitting face, the ultrasonic wave applied field is more even like this, coil pipe 4 is 31mm with the distance of ultrasonic emitting face, this device process chambers 1 is provided with water-in 7 and water outlet 8, external recirculated water, inside cavity water-in 7 places are provided with temperature regulating device 3, remain on 40 ℃ by the temperature in this device control process chambers 1, wine liquid is flowed into by the injection port 9 at outermost layer coil pipe 4 tops, circulates to the bottom in the outermost layer coil pipe, and the bridge piece 6 by the bottom enters time outer coil pipe 4, and circulation enters the top of time outer coil pipe 4, bridge piece 6 by the top enters the top of descending one deck coil pipe 4 again, after circulation enters the bottom of this layer coil pipe 4, enters innermost layer coil pipe 4 by bridge piece 6 again, circulation enters the top in innermost layer coil pipe 4, flows out by the outlet 10 of bend pipe 6 by circulation duct at last; The sample introduction of circulation duct and outlet all are equipped with the by-pass valve control of control wine flow quantity.
Reflect the heavy aged degree of cylinder yellow rice wine by total ester, total aldehyde, total acid, potato spirit and 5 indexs of amino-acid nitrogen, and carry out sensory evaluation.The inspection method of sensory evaluation is according to " GB/T 13662-2008 yellow rice wine "; The detection of total ester is by the potentiometric titration of " GB/T 10345-2007 liquor analytical procedure "; The detection of potato spirit by in " analytical procedure of GB/T 5009.48-2003 liquor and liqueur hygiene standard " with method to Dimethylaminobenzene formaldehyde reaction chromogenic assay; The detection of total aldehyde is measured by the iodometry that " GB/T 11857-2008 whisky " provided; The detection of total acid and amino-acid nitrogen is measured by the titrating method of sodium hydroxide that " GB/T 13662-2008 yellow rice wine " provided.
Laboratory sample: 1. brewery produces without ageing base wine; 2. basic wine is the obtained wine thereby sample after the utility model device is handled; Treatment condition are frequency 25kHz, power density 40W/L, treatment time 0.5h; 3. will under same ultrasound condition, handle the obtained wine thereby sample after the basic wine can.To 1. 2. 3. the wine sample carry out respectively that physics and chemistry detects and sensory evaluation, and the result is compared, find that the composition of yellow rice wine and mouthfeel all have significant change after supersound process.On composition changed, the potato spirit content in the wine after the supersound process reduced, and wherein 2. more 1. content has reduced by 30.5%, so the pungency of wine is also with regard to corresponding remarkable reduction, and dash reduces; Total ester content increases substantially, and maximum rises to 29.6%, and the increase of ester class can make the fragrance of wine stronger, mellow, and organoleptic quality is significantly improved.The carrying out that above-mentioned variation explanation ultrasonic synergistic temperature action can significantly quicken esterification in the wine increases substantially the organoleptic quality of wine; Simultaneously, the content of total aldehyde and total acid also has certain rising, and 2. 16.1% and 6.3% amplification wherein arranged more respectively, illustrate that the supersonic synergic Temperature Treatment accelerated the oxidizing reaction of alcohol, aldehyde, and in the promotion wine each composition accelerates to the ageing direction.Also can find out from the detected result of amino-acid nitrogen, handle not only not minimizing of amino acid nitrogen content in the wine of back, rise to some extent on the contrary, illustrate that supersound process does not produce remarkably influenced to the total amino acid content in the wine.
2. and 3. contrast can find to adopt the wine sample of the more bottled processing of wine sample potato spirit after the utility model is handled to reduce by 11.5%, total ester content has increased by 12.6%, total aldehyde and total acid have 6.6% and 4.2% reduction respectively, above-mentioned variation show after the utility model is handled the wine sample wherein oxidizing reaction and esterification all carry out more abundant, ultrasonication is to the better processing effect of wine.Significant difference does not take place in the content that two kinds of methods are handled the amino-acid nitrogen in the gained yellow rice wine.
The different ultrasonication modes of table 1. are to the influence of yellow rice wine composition
Annotate: 1. data results is: mean value S.D (n=3); 2. have different subscript person significant differences (p＜0.05) in the same row.
From also as can be seen to the sensory evaluation aspect of yellow rice wine, yellow rice wine wine sample after the utility model is handled does not have difference with contrast wine sample in appearance, but all significantly be better than contrasting the wine sample aspect fragrance, taste and the style, total points is 4.0 minutes, is higher than in the same old way 3.6 minutes.2. and 3. contrast can find also that aspect fragrance, taste and style, the utility model is handled back wine sample and also all is better than 3. number wine sample, and 3.8 minutes of also being higher than 3. number of total points are consistent with above-mentioned physical and chemical inspection.
The sensory evaluation result of table 2. different modes ultrasonication gained yellow rice wine
The aged duct type ultrasonic processing apparatus of a kind of promotion drinks comprises that round tube type process chambers 1, ultrasonic transducer 2 and four laminar flows thread a pipe; Described circulation duct is positioned at cavity 1, circulation duct adopts coil tube type to arrange, its arrangement mode is shown in Fig. 1,2 and 3, described four laminar flows thread a pipe be respectively by diameter be 876mm, 724mm, 572mm and 420mm coil pipe 4 successively suit form, and fixing, and be communicated with by bend pipe 6 between adjacent two coil pipes 4 by support 5; Coil size is φ 38 * 3mm, distance between the adjacent coil pipe 4 is 36mm, ultrasonic transducer 2 all is equipped with in cavity 1 side and bottom surface, form circular ultrasonic emitting face, the ultrasonic wave applied field is more even like this, coil pipe 4 is 38mm with the distance of ultrasonic emitting face, this device process chambers 1 is provided with water-in 7 and water outlet 8, external recirculated water, inside cavity water-in 7 places are provided with temperature regulating device 3, remain on 40 ℃ by the temperature in this device control process chambers 1, wine liquid is flowed into by the injection port 9 at outermost layer coil pipe 4 tops, circulates to the bottom in the outermost layer coil pipe, and the bridge piece 6 by the bottom enters time outer coil pipe 4, and circulation enters the top of time outer coil pipe 4, bridge piece 6 by the top enters the top of descending one deck coil pipe 4 again, after circulation enters the bottom of this layer coil pipe 4, enters innermost layer coil pipe 4 by bridge piece 6 again, circulation enters the top in innermost layer coil pipe 4, flows out by the outlet 10 of bend pipe 6 by circulation duct at last; The sample introduction of circulation duct and outlet all are equipped with the by-pass valve control of control wine flow quantity.
The ageing degree that reflects aromatic Chinese spirit by total ester, total aldehyde, 3 indexs of total acid.The detection of total ester and total acid is by the potentiometric titration of " GB/T 10345-2007 liquor analytical procedure "; The detection of potato spirit by in " analytical procedure of GB/T 5009.48-2003 liquor and liqueur hygiene standard " with method to Dimethylaminobenzene formaldehyde reaction chromogenic assay.
Laboratory sample is: 1. brewery produces without ageing base wine; 2. basic wine is the obtained wine thereby sample after the utility model method is handled, and wherein handling frequency is 20kHz, power density 40W/L, treatment time 1.0h; 3. will under same ultrasound condition, handle the obtained wine thereby sample after the basic wine can.To 1. 2. 3. the wine sample carry out physics and chemistry respectively and detect, and the result is compared, find that the composition of liquor has significant change after supersound process.Wherein, the content of potato spirit all has significant decline through after the ultrasonication in the liquor, wherein handles wine sample potato spirit to reduced 12.7% in the same old way through the utility model, and the minimizing of potato spirit content has reduced the pungent and bitterness sense of liquor; Total ester content has significant increase after the utility model is handled, it is to there is 13.9% amplification in the same old way, and the increase of total ester content can increase the ester perfume (or spice) of aromatic Chinese spirit, makes wine become strong more mellow; Total acid content has remarkable increase, and the utility model is handled the wine sample to 9.4% increase is arranged in the same old way on total acid content.The variation of above composition explanation the utility model method can be accelerated the carrying out of oxidizing reaction and esterification in the liquor significantly, makes total ester content increase, and fusel wet goods pungency composition reduces, and organoleptic quality is improved.
2. and 3. contrast can be found, adopts the wine sample of the more bottled processing of wine sample potato spirit after the utility model is handled to reduce by 4.0%, and total ester content has increased by 6.4%, and total acid content has 1.3% reduction.Above-mentioned variation show after the utility model is handled the wine sample wherein oxidizing reaction and esterification all carry out more abundant, ultrasonication is to the better processing effect of wine.
The different ultrasonication modes of table 3. are to the influence of liquor composition
Annotate: 1. data results is: mean value S.D (n=3); 2. have different subscript person significant differences (p＜0.05) in the same row.
The aged duct type ultrasonic processing apparatus of a kind of promotion drinks comprises rectangular build process chambers 1, ultrasonic transducer 2 and Floor 12 circulation duct; Circulation duct is positioned at cavity 1, circulation duct adopts shell and tube to arrange, its arrangement mode such as Fig. 4, shown in 5, tubulation 4 upper-lower positions that 12 parallel length is 250mm are staggered, and fix with support, interconnect the composition circulation duct by bend pipe 6 between the adjacent tubulation 4, a plurality of ultrasonic transducers 2 (according to the many as far as possible dresses of installation requirement) all are housed on four sides of process chambers 1 and the bottom surface, form 5 ultrasonic emitting faces, tubulation 4 is 31mm with the distance of ultrasonic emitting face, tubulation is of a size of φ 32 * 2mm, distance between the adjacent tubulation 4 is 30mm, this device process chambers 1 is provided with water-in 7 water outlets 8, external recirculated water, process chambers 1 inner inlet mouth place 7 is provided with temperature regulating device 3, remain on 40 ℃ by the temperature in this device control process chambers 1, wine liquid is flowed into by circulation duct injection port 9, entering orlop tubulation 4 circulates in pipeline, after accepting the supersound process of ultrasonic transducer generation, flow into the superiors' tubulation 4, the outlet 10 by circulation duct flows out then; The sample introduction of circulation duct and outlet all are equipped with the by-pass valve control of control wine flow quantity.
The ageing degree that reflects rice wine by total ester, total aldehyde, 3 indexs of total acid.The detection of total acid is measured by the titrating method of the sodium hydroxide of " GB/T10345-2007 liquor analytical procedure "; The detection of total ester is according to the potentiometric titration in " GB/T13662-2008 yellow rice wine "; The detection of potato spirit by in " analytical procedure of GB/T 5009.48-2003 liquor and liqueur hygiene standard " with method to Dimethylaminobenzene formaldehyde reaction chromogenic assay;
Laboratory sample is: 1. without ageing base wine; 2. basic wine is the obtained wine thereby sample after the utility model method is handled, and treatment condition are frequency 25kHz, power density 40W/L, treatment time 0.5h; 3. will under same ultrasound condition, handle the obtained wine thereby sample after the basic wine can.To 1. 2. 3. the wine sample carry out physics and chemistry respectively and detect, and the result is compared, find that the composition of rice wine changes a lot after supersound process.Wherein, the content of potato spirit has significant decline through after the ultrasonication in the rice wine, wherein handles wine sample potato spirit to reduced 9.5% in the same old way through the utility model, and the minimizing of potato spirit content has reduced the pungent and bitterness sense of rice wine; Total ester content has remarkable increase after the utility model is handled, it is to there is 12.8% amplification in the same old way, and the increase of total ester content can increase the ester perfume (or spice) of rice wine, makes wine become strong more mellow; Total acid content has remarkable increase, and the utility model is handled the wine sample to 10.2% increase is arranged in the same old way on total acid content.The variation of above composition explanation the utility model method can be accelerated the carrying out of oxidizing reaction and esterification in the rice wine significantly, makes total ester content increase, and fusel wet goods pungency composition reduces, and organoleptic quality is improved.
The different ultrasonication modes of table 4. are to the influence of rice wine composition
Annotate: 1. data results is: mean value S.D (n=3); 2. have different subscript person significant differences (p＜0.05) in the same row.
2. and 3. contrast can be found, adopts the wine sample of the more bottled processing of wine sample potato spirit after the utility model is handled to reduce by 4.3%, and total ester content has increased by 2.7%, and total acid content has 1.1% reduction.It is more abundant that above-mentioned variation shows that oxidizing reaction in the rice wine after the utility model is handled and esterification are all carried out, and ultrasonication is to the better processing effect of wine.
The foregoing description is the utility model preferred implementation; but embodiment of the present utility model is not restricted to the described embodiments; other any do not deviate from change, the modification done under spirit of the present utility model and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within the protection domain of the present utility model.
Claims (9)
1. one kind promotes the aged duct type ultrasonic processing apparatus of drinks, it is characterized in that, comprises process chambers, ultrasonic transducer and multilayer circulation duct; Described process chambers is provided with intake-outlet; Circulation duct is positioned at cavity, and the side and the bottom surface of process chambers are equipped with ultrasonic transducer, forms the ultrasonic emitting face, and the wine liquid in the circulation duct is carried out supersound process.
2. ultrasonic processing apparatus according to claim 1, it is characterized in that, the distance of distance between the external diameter of described pipeline, the adjacent two layers pipeline and pipeline and ultrasonic emitting face all with frequency be under 20～25Hz ultrasonic wave to propagate the integral multiple of half-wavelength in wine identical or close.
3. ultrasonic processing apparatus according to claim 2, it is characterized in that described multilayer circulation duct adopts coil tube type to arrange, wherein to arrange be to be formed by the size of diameter suit successively by the coil pipe of different diameter to coil tube type, and fix, and be communicated with by bend pipe between the adjacent two layers coil pipe by support.
4. ultrasonic processing apparatus according to claim 3 is characterized in that, described process chambers is a round tube type.
5. ultrasonic processing apparatus according to claim 2 is characterized in that, described multilayer circulation duct adopts shell and tube to arrange, and it is that the many isometric tubulations that are arranged in parallel up and down are communicated with by bend pipe that shell and tube is arranged, and is fixed by support.
6. ultrasonic processing apparatus according to claim 5 is characterized in that, described process chambers is a square.
7. according to any described ultrasonic processing apparatus of claim 1 to 6, it is characterized in that, be staggered between described every layer of pipeline.
8. ultrasonic processing apparatus according to claim 7 is characterized in that temperature regulating device also is equipped with in the water inlet of described inside cavity.
9. ultrasonic processing apparatus according to claim 8 is characterized in that, the sample introduction of described circulation duct and outlet all are equipped with the by-pass valve control of control wine flow quantity.
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| CN2010206391665U CN201901668U (en) | 2010-11-30 | 2010-11-30 | Pipeline type ultrasonic treatment device for promoting ageing of wine |
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| CN2010206391665U CN201901668U (en) | 2010-11-30 | 2010-11-30 | Pipeline type ultrasonic treatment device for promoting ageing of wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102093947A (en) * | 2010-11-30 | 2011-06-15 | 华南理工大学 | Pipeline type ultrasonic treatment device for promoting aging of liquor |
| CN105238660A (en) * | 2015-08-19 | 2016-01-13 | 欧永强 | Frequency conversion ultrasonic wine aging device |
| CN109777706A (en) * | 2018-12-29 | 2019-05-21 | 陕西师范大学 | A kind of dynamic circulation ultrasound ageing promoter and the method for on-line monitoring grape wine curing |
| WO2022017281A1 (en) * | 2020-07-18 | 2022-01-27 | 深圳市康得森电器有限公司 | Alcoholic liquid processing device |
-
2010
- 2010-11-30 CN CN2010206391665U patent/CN201901668U/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102093947A (en) * | 2010-11-30 | 2011-06-15 | 华南理工大学 | Pipeline type ultrasonic treatment device for promoting aging of liquor |
| CN102093947B (en) * | 2010-11-30 | 2013-05-15 | 华南理工大学 | Pipeline type ultrasonic treatment device for promoting aging of liquor |
| CN105238660A (en) * | 2015-08-19 | 2016-01-13 | 欧永强 | Frequency conversion ultrasonic wine aging device |
| CN109777706A (en) * | 2018-12-29 | 2019-05-21 | 陕西师范大学 | A kind of dynamic circulation ultrasound ageing promoter and the method for on-line monitoring grape wine curing |
| CN109777706B (en) * | 2018-12-29 | 2022-06-03 | 陕西师范大学 | Method for dynamic circulation ultrasonic rapid aging acceleration and online monitoring of wine aging |
| WO2022017281A1 (en) * | 2020-07-18 | 2022-01-27 | 深圳市康得森电器有限公司 | Alcoholic liquid processing device |
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