WO2022140892A1 - 一种黄酒陈酿的方法 - Google Patents

一种黄酒陈酿的方法 Download PDF

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Publication number
WO2022140892A1
WO2022140892A1 PCT/CN2020/139985 CN2020139985W WO2022140892A1 WO 2022140892 A1 WO2022140892 A1 WO 2022140892A1 CN 2020139985 W CN2020139985 W CN 2020139985W WO 2022140892 A1 WO2022140892 A1 WO 2022140892A1
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aging
rice wine
yellow rice
temperature
carbon nanotubes
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PCT/CN2020/139985
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English (en)
French (fr)
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曹东立
刘宏传
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浙江蓝域智能科技有限公司
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Priority to PCT/CN2020/139985 priority Critical patent/WO2022140892A1/zh
Publication of WO2022140892A1 publication Critical patent/WO2022140892A1/zh

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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
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • 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
    • 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
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
    • 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

Definitions

  • the invention relates to the field of rice wine brewing, in particular to a method for ageing rice wine.
  • rice wine is one of the three ancient wines in the world. It is rich in nutrients and has the reputation of "liquid cake”. Southern rice wine is prepared by fermenting wheat, glutinous rice and rice, while northern rice wine is brewed with millet as raw material, adding Chenfu Maiqu and Laoshan (Maifanshi) mineral water. Rice wine is rich in amino acids, bioactive peptides, carbohydrates, minerals, phenols and other substances. Proper drinking can protect the cardiovascular system, promote blood circulation and increase appetite.
  • CN111548883A relates to a yellow rice wine processing method, which comprises the following steps: step (1) soaking rice; step (2) steaming rice; step (3) fermentation; step (4) pressing; step (5) neutralization; step (6) Clarification and filtration; Step (7) decoction wine; Step (8) sealing the altar and ageing: the cooked wine of step (7) gained is sent to the wine tank while still hot to carry out filling the altar, and after the wine jar is filled and sealed, the altar is sealed and aged One year, the finished wine is obtained; the aging is at least two years, and the aged wine is obtained; Step (9) blending: the finished wine obtained in step (8) is mixed and blended with the aged wine to obtain the yellow rice wine; the yellow rice wine processing method of the present invention makes The obtained yellow rice wine is reddish-brown, clear and transparent; the total ester content in the yellow rice wine can reach 483.8-485.9 mg/L, so its fragrance is fragrant; the yellow rice wine processing method of the invention can improve the utilization rate of raw materials and greatly shorten the production cycle
  • CN102925312B discloses a pure raw yellow rice wine aging method, the steps of which are: 1) soaking, cleaning, steaming rice, adding wine and medicine, mixing evenly, and pre-fermenting; 2) adding water and wheat koji during the pre-fermenting process, and adding rice at the same time 3) After the post-fermentation is over, press to obtain the original wine; 4) Adjust the temperature of the original wine to -3°C to -5°C, transfer it to a low-temperature aging device for pure rice wine, and age it for at least 1 year to obtain Pure raw yellow rice wine aged base wine.
  • the present invention is pure raw and aged yellow rice wine, without sterilization process, eliminates the conditions for urethane production, and reduces the content of urethane; maintains a temperature of -3°C to -5°C during the aging process, further reducing carbamate
  • the possibility of ethyl ester production can also fully precipitate and precipitate cold-solidified substances during the aging process, which improves the abiotic stability and quality of rice wine products; pure rice wine aged at low temperature has a fresher and softer taste.
  • CN106967575A discloses an aging method for yellow rice wine, including: new wine jar, temperature-variable aging, soaking and aging, adding and aging, and finished product packaging; the method is simple, the aging time of yellow rice wine is shortened to 95-115 days, the production efficiency of yellow rice wine is improved, and the economy is economical The income increased by 28.7%; the new wine was packed in the Maifan stone wine jar to speed up the removal of harmful components, increase the nutrition and health care components of rice wine, and enhance the body's immunity; rice wine was soaked in edible alkali solution and treated with temperature change, simulating the temperature in summer and winter Change, speed up the molecular changes in rice wine, make the taste soft, mellow and full; after soaking in the aging solution, the nutrients and health care ingredients infiltrate into the rice wine through the wine jar, keep the rice wine clear and transparent, increase health care ingredients, coordinate and promote the function of various organs of the body, Enhance resistance and reduce alcohol harm; adding a very small amount of
  • the aroma of rice wine is stronger and the wine body is more mellow, but the aging time is as little as one year, and as long as 5-10 years, which is a waste of time.
  • the present invention provides a method for aging rice wine.
  • a kind of method for rice wine aging, its concrete scheme is as follows:
  • the yellow rice wine is injected into the aging tank, the aging tank is cleaned and then sterilized, and then cooled to 40-55 ° C in 20-60 minutes, and after completion, the rice wine is added in a mass fraction of 0.5 %-1.2% of the aging aid, control the stirring speed to be 5-10r/min, and stir and mix evenly;
  • Photocatalytic aging when the temperature of the aging cylinder is 35-45 °C, turn on the ultraviolet lamp to irradiate to promote the aging process.
  • the ultraviolet irradiation time is 12-18h per day
  • the stirring speed is controlled at 8-15r/min
  • the temperature in the tank is 38-45°C
  • the rice wine can be aged by filtering after 55-100 days of aging.
  • Described ageing aid is a kind of rice wine photocatalytic ageing aid, and its preparation method is as follows:
  • Described loading agent its preparation method is as follows:
  • the average particle size of the carbon nanotubes is 50-100 microns.
  • the porosity of the carbon nanotubes is 38%-46%.
  • the oxidation treatment adopts nitrogen flow with an oxygen content of 30%-45%.
  • the filtration adopts membrane filtration.
  • the invention provides a method for ageing rice wine, the invention provides a method for catalyzing the ageing of rice wine, the invention controls the ageing temperature, promotes various physical and chemical reactions in the ageing process under the condition of ultraviolet light, and provides a kind of A photocatalytic aging assistant for rice wine with catalytic aging process, the assistant has a microporous nanostructure, and is modified by a silane coupling agent to support metal nanoparticles, and then forms a catalytic metal oxide under oxidizing conditions.
  • the chemical reaction in the aging process can be promoted, the formation of aromatic substances in the rice wine and the reduction of the total acid content can be promoted, the aging process can be accelerated, and the time cost and space cost can be reduced; the method for aging rice wine of the present invention is applicable to various The aging of various types of yellow rice wine can achieve high-quality aging in a short period of time.
  • a kind of method for rice wine aging, its concrete scheme is as follows:
  • the yellow rice wine is injected into the aging tank, the said aging tank is cleaned and sterilized, and then cooled to 40 ° C within 20 minutes, and after completion, the aging aid that accounts for 0.5% of the yellow rice wine mass is added. agent, control the stirring speed to 5r/min, stir and mix evenly;
  • Photocatalytic aging when the temperature of the aging vat is 35°C, turn on the ultraviolet light to promote the aging process, the light intensity of the ultraviolet light is 0.5w/m 2 , the wavelength of the ultraviolet light is 260nm, and the ultraviolet light is illuminated The time is 12h per day, the stirring speed is controlled at 8r/min when illuminated, the temperature in the tank is 38°C, and the rice wine can be aged by filtration after 55 days of aging.
  • Described ageing aid is a kind of rice wine photocatalytic ageing aid, and its preparation method is as follows:
  • the mass fraction 8kg carbon nanotubes were added to 15kg hydrochloric acid with a mass fraction of 5%, the temperature was controlled at 90°C, heat treated for 120min, filtered after completion, washed, dried at 100°C and dispersed into 40kg of absolute ethanol 1.6kg of diethylamino agarose gel was dispersed evenly, the temperature was controlled to 60°C, and the reaction was stirred and refluxed for 10h. The temperature is 50°C, the load reaction is carried out for 24h, and after completion, it is filtered, washed with pure water, and then oxidized at 150°C for 30min to obtain the photocatalytic aging aid for rice wine.
  • the loading agent includes 0.24kg of ferric nitrate, 0.14kg of nickel nitrate and 0.04kg of cobalt nitrate, and the rest is solvent ethylene glycol, and the loading agent can be obtained after stirring and mixing evenly.
  • the average particle size of the carbon nanotubes is 50 microns.
  • the porosity of the carbon nanotubes is 38%.
  • Said oxidation treatment adopts nitrogen flow with an oxygen content of 30%.
  • the filtration adopts membrane filtration.
  • a kind of method for rice wine aging, its concrete scheme is as follows:
  • the yellow rice wine is injected into the aging tank, the aging tank is cleaned and sterilized, and then cooled to 45 ° C within 30 minutes, and after completion, the aging aid that accounts for 0.8% of the yellow rice wine is added. agent, control the stirring speed to 8r/min, and stir and mix evenly;
  • the temperature of the aging vat is 40°C
  • turn on the ultraviolet lamp to irradiate to promote the aging process the light intensity of the ultraviolet lamp is 5w/m 2
  • the wavelength of the ultraviolet light is 320nm
  • the ultraviolet light irradiation time It is 15h per day
  • the stirring speed is controlled at 12r/min when illuminated
  • the temperature in the tank is 42°C
  • the rice wine can be aged by filtration after 80 days of aging.
  • Described ageing aid is a kind of rice wine photocatalytic ageing aid, and its preparation method is as follows:
  • the loading agent includes 0.38kg of ferric nitrate, 0.25kg of nickel nitrate and 0.08kg of cobalt nitrate, and the rest is solvent ethylene glycol, and the loading agent can be obtained after stirring and mixing evenly.
  • the average particle size of the carbon nanotubes is 80 microns.
  • the porosity of the carbon nanotubes is 42%.
  • Said oxidation treatment adopts nitrogen flow with an oxygen content of 35%.
  • the filtration adopts membrane filtration.
  • a kind of method for rice wine aging, its concrete scheme is as follows:
  • the yellow rice wine is injected into the aging tank, the aging tank is cleaned and sterilized, and then cooled to 55 ° C within 60 minutes, and after completion, the aging aid that accounts for 1.2% of the yellow rice wine is added. agent, control the stirring speed to 10r/min, stir and mix evenly;
  • Photocatalytic aging when the temperature of the aging cylinder is 45°C, turn on the ultraviolet lamp to irradiate to promote the aging process, the light intensity of the ultraviolet lamp is 10w/m 2 , the wavelength of the ultraviolet light is 340nm, and the ultraviolet light irradiation time It is 18h per day, the stirring speed is controlled at 15r/min when illuminated, the temperature in the tank is 45°C, and the rice wine can be aged by filtration after 100 days of aging.
  • Described ageing aid is a kind of rice wine photocatalytic ageing aid, and its preparation method is as follows:
  • the loading agent includes 0.52kg of ferric nitrate, 0.38kg of nickel nitrate and 0.12kg of cobalt nitrate, and the rest is solvent ethylene glycol, and the loading agent can be obtained after stirring and mixing evenly.
  • the average particle size of the carbon nanotubes is 100 microns.
  • the porosity of the carbon nanotubes is 46%.
  • Said oxidation treatment adopts nitrogen flow with an oxygen content of 45%.
  • the filtration adopts membrane filtration.
  • the aged yellow rice wine was determined with reference to the method of GB/T13662-2008 National Standard for Yellow Rice Wine to determine the total sugar and total acid value contained in the yellow rice wine.
  • the test results are shown in the following table:
  • a kind of method for rice wine aging, its concrete scheme is as follows:
  • the rice wine is injected into the aging tank, the aging tank is sterilized after fruit cleaning, and then cooled to 40 ° C within 20 minutes;
  • Photocatalytic aging when the temperature of the aging vat is 35°C, turn on the ultraviolet light to promote the aging process, the light intensity of the ultraviolet light is 0.5w/m 2 , the wavelength of the ultraviolet light is 260nm, and the ultraviolet light is illuminated The time is 12h per day, the stirring speed is controlled at 8r/min when illuminated, the temperature in the tank is 38°C, and the rice wine can be aged by filtration after 55 days of aging.
  • the loading agent includes 0.24kg of ferric nitrate, 0.14kg of nickel nitrate and 0.04kg of cobalt nitrate, and the rest is solvent ethylene glycol, and the loading agent can be obtained after stirring and mixing evenly.
  • the average particle size of the carbon nanotubes is 50 microns.
  • the porosity of the carbon nanotubes is 38%.
  • Said oxidation treatment adopts nitrogen flow with an oxygen content of 30%.
  • the filtration adopts membrane filtration.
  • a kind of method for rice wine aging, its concrete scheme is as follows:
  • the yellow rice wine is injected into the aging tank, the said aging tank is cleaned and sterilized, and then cooled to 40 ° C within 20 minutes, and after completion, the aging aid that accounts for 0.5% of the yellow rice wine mass is added. agent, control the stirring speed to 5r/min, stir and mix evenly;
  • Photocatalytic aging when the temperature of the aging vat is 35°C, turn on the ultraviolet light to promote the aging process, the light intensity of the ultraviolet light is 0.5w/m 2 , the wavelength of the ultraviolet light is 260nm, and the ultraviolet light is illuminated The time is 12h per day, the stirring speed is controlled at 8r/min when illuminated, the temperature in the tank is 38°C, and the rice wine can be aged by filtration after 55 days of aging.
  • Described ageing aid is a kind of rice wine photocatalytic ageing aid, and its preparation method is as follows:
  • the mass fraction 8kg carbon nanotubes were added to 15kg hydrochloric acid with a mass fraction of 5%, the temperature was controlled at 90°C, heat treated for 120min, filtered after completion, washed, dried at 100°C and dispersed into 40kg of absolute ethanol 1.6kg of diethylamino agarose gel was dispersed evenly, the temperature was controlled to 60°C, and the reaction was stirred and refluxed for 10h. The temperature is 50°C, the load reaction is carried out for 24h, and after completion, it is filtered, washed with pure water, and then oxidized at 150°C for 30min to obtain the photocatalytic aging aid for rice wine.
  • the loading agent includes 0.24 kg of ferric nitrate and 0.04 kg of cobalt nitrate, and the rest is solvent ethylene glycol, and the loading agent can be obtained after stirring and mixing evenly.
  • the average particle size of the carbon nanotubes is 50 microns.
  • the porosity of the carbon nanotubes is 38%.
  • Said oxidation treatment adopts nitrogen flow with an oxygen content of 30%.
  • the filtration adopts membrane filtration.
  • a kind of method for rice wine aging, its concrete scheme is as follows:
  • the yellow rice wine is injected into the aging tank, the said aging tank is cleaned and sterilized, and then cooled to 40 ° C within 20 minutes, and after completion, the aging aid that accounts for 0.5% of the yellow rice wine mass is added. agent, control the stirring speed to 5r/min, stir and mix evenly;
  • Photocatalytic aging when the temperature of the aging vat is 35°C, turn on the ultraviolet light to promote the aging process, the light intensity of the ultraviolet light is 0.5w/m 2 , the wavelength of the ultraviolet light is 260nm, and the ultraviolet light is illuminated The time is 12h per day, the stirring speed is controlled at 8r/min when illuminated, the temperature in the tank is 38°C, and the rice wine can be aged by filtration after 55 days of aging.
  • Described ageing aid is a kind of rice wine photocatalytic ageing aid, and its preparation method is as follows:
  • the modified carbon nanotubes were added to 60kg of loading agent, and the The temperature is 50°C, the loading reaction is carried out for 24 hours, and after completion, it is filtered, washed with pure water, and then oxidized at 150°C for 30 minutes to obtain the photocatalytic aging aid for rice wine.
  • the loading agent includes 0.24kg of ferric nitrate, 0.14kg of nickel nitrate, and the rest is solvent ethylene glycol, and the loading agent can be obtained after stirring and mixing evenly.
  • the average particle size of the carbon nanotubes is 50 microns.
  • the porosity of the carbon nanotubes is 38%.
  • Said oxidation treatment adopts nitrogen flow with an oxygen content of 30%.
  • the filtration adopts membrane filtration.

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Abstract

本发明涉及黄酒酿造领域，具体关于一种黄酒陈酿的方法；包括：消毒杀菌，降温陈酿，光照催化陈酿等步骤；本发明提供一种催化黄酒陈酿的方法，本发明控制陈酿温度，在紫外光照条件下促进陈酿过程中的各种物理化学反应的进行，而且提供了一种具有催化陈酿过程的黄酒光催化陈酿助剂，该种助剂具有微孔纳米结构，在经过硅烷偶联剂改性后负载金属纳米粒，然后在氧化条件下形成具有催化作用的金属氧化物，能在紫外光的作用下促进陈酿过程中的化学反应，促进黄酒中芳香物质的形成和总酸含量的降低，加快陈酿过程，减少时间成本和空间成本；本发明的陈酿黄酒的方法适用于各种类型的黄酒原酒的陈酿，能在短时间内达到高质量的陈酿效果。

Description

一种黄酒陈酿的方法 技术领域
本发明涉及黄酒酿造领域，尤其是一种黄酒陈酿的方法。
背景技术
黄酒作为我国独有的酒种，是世界三大古酒之一，它营养丰富，有“液体蛋糕”的美称。南方黄酒是由小麦、糯米、稻米经发酵配制而成，而北方黄酒则以黍米为原料，加陈伏麦曲、崂山(麦饭石)矿泉水酿造而成。黄酒中富含氨基酸、生物活性肽、碳水化合物、矿物质、酚类等物质。适当的饮酒具有保护心血管，促进血液循环，增加食欲的作用。
CN111548883A涉及一种黄酒加工方法，它包括以下步骤：步骤(1)浸米；步骤(2)蒸饭；步骤(3)发酵；步骤(4)压榨；步骤(5)中和；步骤(6)澄清过滤；步骤(7)煎酒；步骤(8)封坛陈化：将步骤(7)所得的熟酒趁热送到酒罐中进行灌坛，酒坛灌满、密封之后，封坛陈酿一年，得成品酒；陈酿至少两年，得陈酿酒；步骤(9)勾兑：将步骤(8)所得的成品酒与陈酿酒进行混合勾兑，得所述黄酒；本发明的黄酒加工方法制得的黄酒呈红褐色，清亮透明；黄酒中总酯含量可达483.8-485.9mg/L，所以其香味馥郁；本发明的黄酒加工方法能提高原料的利用率，极大缩短了黄酒的生产周期。
CN102925312B公开了一种纯生黄酒陈酿方法，其步骤为：1)大米浸泡、清洗、蒸饭，加入酒药，混合均匀，前酵；2)前酵过程中需加水、麦曲，同时加入米饭进行合饭，合饭后进行后酵；3)后酵结束后，压榨得原酒；4)调整原酒温度-3℃～-5℃，转移入纯生黄酒低温陈酿装置，陈酿至少1年，得到纯生黄酒陈酿基酒。本发明为纯生陈黄酒酿，未有杀菌工序，消除了氨基甲酸乙酯产生的条件，降低了氨基甲酸乙酯含量；陈酿过程中保持温度-3℃～-5℃，进一步降低了氨基甲酸乙酯产生的可能，同时能使冷凝固物质在陈酿过程中充分沉淀析出，提高黄酒产品非生物稳定性、品质；经低温陈酿的纯生黄酒，口感更加清爽柔和。
CN106967575A公开了一种黄酒的陈酿方法，包括：新酒装坛、变温陈酿、 浸泡陈酿、添加陈酿、成品包装；方法简单，使黄酒的陈酿时间缩短为95～115天，提高黄酒的生产效率，经济收入提高28.7％；将新酒装于麦饭石酒坛中，加快去除有害成分，增加黄酒的营养和保健成分，增强机体免疫力；黄酒经食用碱溶液浸泡及变温处理，模拟夏冬季节的温度变化，加快黄酒内分子变化，使口感柔和，醇厚丰满；经陈酿溶液浸泡，使营养和保健成分经酒坛渗入黄酒中，保持黄酒澄清透明，增加保健成分，协调和促进机体各器官的功能，增强抵抗力，降低酒精危害；黄酒中加入极少量的烟酰胺，能够保持黄酒的澄清和香醇，延长货架期，长达6年。
黄酒经过陈酿后的香味更加浓郁，酒体更加醇厚，但是陈酿的时间少则一年，多则5-10年，非常浪费时间。
发明内容
为了解决上述问题，本发明提供了一种黄酒陈酿的方法。
一种黄酒陈酿的方法，其具体方案如下：
消毒杀菌，首先将酿造的黄酒加热升温到86-92℃，保温处理5-20min，进行杀菌处理，然后过滤处理；
降温陈酿，过滤处理完成后将黄酒注入到陈酿缸中，所述的陈酿缸经果清洁后杀菌处理，然后在20-60min内降温到40-55℃，完成后加入占黄酒质量份数为0.5％-1.2％的陈酿助剂，控制搅拌速度为5-10r/min，搅拌混合均匀；
光照催化陈酿，当陈酿缸温度为35-45℃时，打开紫外灯照射促进陈酿过程，所述的紫外灯的光幅照强度为0.5-10w/m 2，紫外光波长为260-340nm，所述的紫外光光照时间为每天12-18h，光照时搅拌速度控制在8-15r/min，缸内温度为38-45℃，陈酿55-100天后过滤，即可完成黄酒的陈酿。
所述的陈酿助剂为一种黄酒光催化陈酿助剂，其制备方法如下：
按照质量份数，将8-12份的碳纳米管加入到15-28份的质量份数为5％-15％的盐酸中，控温90-100℃，加热处理120-180min，完成后过滤，洗涤，在100-120℃下干燥后分散到40-60份的无水乙醇中，分散均匀后将碳碳纳米管加入到60-80份的负载剂中，控温50-70℃，负载反应24-48h，完成后过滤，纯水洗涤 后在150-180℃氧化处理30-60min，即可得到所述的一种黄酒光催化陈酿助剂。
所述的负载剂，其制备方法如下：
按照质量份数，将50-80份的栗子壳加入200-220份的质量百分比浓度为10-20％的次氯酸钠水溶液中，加入10-16份的柠檬酸，控温60-75℃，搅拌2-5h，过滤，水洗，烘干后研磨成50-70目的粉末，得到含羧基的栗子壳。
按照质量份数，将80-130份含羧基的栗子壳和1000-2000份的水，1.5-3.3份乙醇钠混合均匀，控温60-75℃，搅拌3-7h，过滤，烘干，得到负载剂。
所述的碳纳米管的平均粒径为50-100微米。
所述的碳纳米管的孔隙率为38％-46％。
所述的氧化处理采用氧含量为30％-45％的氮气流。
所述的过滤采用滤膜过滤。
本发明的一种黄酒陈酿的方法，本发明提供一种催化黄酒陈酿的方法，本发明控制陈酿温度，在紫外光照条件下促进陈酿过程中的各种物理化学反应的进行，而且提供了一种具有催化陈酿过程的黄酒光催化陈酿助剂，该种助剂具有微孔纳米结构，在经过硅烷偶联剂改性后负载金属纳米粒，然后在氧化条件下形成具有催化作用的金属氧化物，能在紫外光的作用下促进陈酿过程中的化学反应，促进黄酒中芳香物质的形成和总酸含量的降低，加快陈酿过程，减少时间成本和空间成本；本发明的陈酿黄酒的方法适用于各种类型的黄酒原酒的陈酿，能在短时间内达到高质量的陈酿效果。
具体实施方式
下面通过具体实施例对该发明作进一步说明：
实施例1
一种黄酒陈酿的方法，其具体方案如下：
消毒杀菌，首先将酿造的黄酒加热升温到86℃，保温处理5min，进行杀菌处理，然后过滤处理；
降温陈酿，过滤处理完成后将黄酒注入到陈酿缸中，所述的陈酿缸经果清洁 后杀菌处理，然后在20min内降温到40℃，完成后加入占黄酒质量份数为0.5％的陈酿助剂，控制搅拌速度为5r/min，搅拌混合均匀；
光照催化陈酿，当陈酿缸温度为35℃时，打开紫外灯照射促进陈酿过程，所述的紫外灯的光幅照强度为0.5w/m 2，紫外光波长为260nm，所述的紫外光光照时间为每天12h，光照时搅拌速度控制在8r/min，缸内温度为38℃，陈酿55天后过滤，即可完成黄酒的陈酿。
所述的陈酿助剂为一种黄酒光催化陈酿助剂，其制备方法如下：
按照质量份数，将8kg碳纳米管加入到15kg质量份数为5％的盐酸中，控温90℃，加热处理120min，完成后过滤，洗涤，在100℃下干燥后分散到40kg无水乙醇中，分散均匀后将1.6kg二乙氨基琼脂糖凝胶，控温到60℃，搅拌回流反应10h，完成后过滤，洗涤后将改性后的碳碳纳米管加入到60kg负载剂中，控温50℃，负载反应24h，完成后过滤，纯水洗涤后在150℃氧化处理30min，即可得到所述的一种黄酒光催化陈酿助剂。
所述的负载剂包括0.24kg硝酸铁，0.14kg硝酸镍和0.04kg硝酸钴，其余为溶剂乙二醇，搅拌混合均匀后即可得到负载剂。
所述的碳纳米管的平均粒径为50微米。
所述的碳纳米管的孔隙率为38％。
所述的氧化处理采用氧含量为30％的氮气流。
所述的过滤采用滤膜过滤。
实施例2
一种黄酒陈酿的方法，其具体方案如下：
消毒杀菌，首先将酿造的黄酒加热升温到89℃，保温处理15min，进行杀菌处理，然后过滤处理；
降温陈酿，过滤处理完成后将黄酒注入到陈酿缸中，所述的陈酿缸经果清洁后杀菌处理，然后在30min内降温到45℃，完成后加入占黄酒质量份数为0.8％的陈酿助剂，控制搅拌速度为8r/min，搅拌混合均匀；
光照催化陈酿，当陈酿缸温度为40℃时，打开紫外灯照射促进陈酿过程， 所述的紫外灯的光幅照强度为5w/m 2，紫外光波长为320nm，所述的紫外光光照时间为每天15h，光照时搅拌速度控制在12r/min，缸内温度为42℃，陈酿80天后过滤，即可完成黄酒的陈酿。
所述的陈酿助剂为一种黄酒光催化陈酿助剂，其制备方法如下：
按照质量份数，将10kg碳纳米管加入到24kg质量份数为10％的盐酸中，控温95℃，加热处理150min，完成后过滤，洗涤，在110℃下干燥后分散到50kg无水乙醇中，分散均匀后将3.6kg二乙氨基琼脂糖凝胶，控温到70℃，搅拌回流反应15h，完成后过滤，洗涤后将改性后的碳碳纳米管加入到70kg负载剂中，控温60℃，负载反应36h，完成后过滤，纯水洗涤后在160℃氧化处理40min，即可得到所述的一种黄酒光催化陈酿助剂。
所述的负载剂包括0.38kg硝酸铁，0.25kg硝酸镍和0.08kg硝酸钴，其余为溶剂乙二醇，搅拌混合均匀后即可得到负载剂。
所述的碳纳米管的平均粒径为80微米。
所述的碳纳米管的孔隙率为42％。
所述的氧化处理采用氧含量为35％的氮气流。
所述的过滤采用滤膜过滤。
实施例3
一种黄酒陈酿的方法，其具体方案如下：
消毒杀菌，首先将酿造的黄酒加热升温到92℃，保温处理20min，进行杀菌处理，然后过滤处理；
降温陈酿，过滤处理完成后将黄酒注入到陈酿缸中，所述的陈酿缸经果清洁后杀菌处理，然后在60min内降温到55℃，完成后加入占黄酒质量份数为1.2％的陈酿助剂，控制搅拌速度为10r/min，搅拌混合均匀；
光照催化陈酿，当陈酿缸温度为45℃时，打开紫外灯照射促进陈酿过程，所述的紫外灯的光幅照强度为10w/m 2，紫外光波长为340nm，所述的紫外光光照时间为每天18h，光照时搅拌速度控制在15r/min，缸内温度为45℃，陈酿100天后过滤，即可完成黄酒的陈酿。
所述的陈酿助剂为一种黄酒光催化陈酿助剂，其制备方法如下：
按照质量份数，将12kg碳纳米管加入到28kg质量份数为15％的盐酸中，控温100℃，加热处理180min，完成后过滤，洗涤，在120℃下干燥后分散到60kg无水乙醇中，分散均匀后将6.8kg二乙氨基琼脂糖凝胶，控温到80℃，搅拌回流反应20h，完成后过滤，洗涤后将改性后的碳碳纳米管加入到80kg负载剂中，控温70℃，负载反应48h，完成后过滤，纯水洗涤后在180℃氧化处理60min，即可得到所述的一种黄酒光催化陈酿助剂。
所述的负载剂包括0.52kg硝酸铁，0.38kg硝酸镍和0.12kg硝酸钴，其余为溶剂乙二醇，搅拌混合均匀后即可得到负载剂。
所述的碳纳米管的平均粒径为100微米。
所述的碳纳米管的孔隙率为46％。
所述的氧化处理采用氧含量为45％的氮气流。
所述的过滤采用滤膜过滤。
以上实施例中陈酿黄酒参照GB/T13662-2008黄酒国家标准的方法测定黄酒中含有的总糖和总酸值。其检测结果如下表所示：
  总糖(g/L) 总酸(g/L)
实施例1 11.24 5.72
实施例2 10.86 4.27
实施例3 10.78 3.86
对比例1
一种黄酒陈酿的方法，其具体方案如下：
消毒杀菌，首先将酿造的黄酒加热升温到86℃，保温处理5min，进行杀菌处理，然后过滤处理；
降温陈酿，过滤处理完成后将黄酒注入到陈酿缸中，所述的陈酿缸经果清洁后杀菌处理，然后在20min内降温到40℃；
光照催化陈酿，当陈酿缸温度为35℃时，打开紫外灯照射促进陈酿过程， 所述的紫外灯的光幅照强度为0.5w/m 2，紫外光波长为260nm，所述的紫外光光照时间为每天12h，光照时搅拌速度控制在8r/min，缸内温度为38℃，陈酿55天后过滤，即可完成黄酒的陈酿。
所述的负载剂包括0.24kg硝酸铁，0.14kg硝酸镍和0.04kg硝酸钴，其余为溶剂乙二醇，搅拌混合均匀后即可得到负载剂。
所述的碳纳米管的平均粒径为50微米。
所述的碳纳米管的孔隙率为38％。
所述的氧化处理采用氧含量为30％的氮气流。
所述的过滤采用滤膜过滤。
对比例2
一种黄酒陈酿的方法，其具体方案如下：
消毒杀菌，首先将酿造的黄酒加热升温到86℃，保温处理5min，进行杀菌处理，然后过滤处理；
降温陈酿，过滤处理完成后将黄酒注入到陈酿缸中，所述的陈酿缸经果清洁后杀菌处理，然后在20min内降温到40℃，完成后加入占黄酒质量份数为0.5％的陈酿助剂，控制搅拌速度为5r/min，搅拌混合均匀；
光照催化陈酿，当陈酿缸温度为35℃时，打开紫外灯照射促进陈酿过程，所述的紫外灯的光幅照强度为0.5w/m 2，紫外光波长为260nm，所述的紫外光光照时间为每天12h，光照时搅拌速度控制在8r/min，缸内温度为38℃，陈酿55天后过滤，即可完成黄酒的陈酿。
所述的陈酿助剂为一种黄酒光催化陈酿助剂，其制备方法如下：
按照质量份数，将8kg碳纳米管加入到15kg质量份数为5％的盐酸中，控温90℃，加热处理120min，完成后过滤，洗涤，在100℃下干燥后分散到40kg无水乙醇中，分散均匀后将1.6kg二乙氨基琼脂糖凝胶，控温到60℃，搅拌回流反应10h，完成后过滤，洗涤后将改性后的碳碳纳米管加入到60kg负载剂中，控温50℃，负载反应24h，完成后过滤，纯水洗涤后在150℃氧化处理30min，即可得到所述的一种黄酒光催化陈酿助剂。
所述的负载剂包括0.24kg硝酸铁和0.04kg硝酸钴，其余为溶剂乙二醇，搅拌混合均匀后即可得到负载剂。
所述的碳纳米管的平均粒径为50微米。
所述的碳纳米管的孔隙率为38％。
所述的氧化处理采用氧含量为30％的氮气流。
所述的过滤采用滤膜过滤。
对比例3
一种黄酒陈酿的方法，其具体方案如下：
消毒杀菌，首先将酿造的黄酒加热升温到86℃，保温处理5min，进行杀菌处理，然后过滤处理；
降温陈酿，过滤处理完成后将黄酒注入到陈酿缸中，所述的陈酿缸经果清洁后杀菌处理，然后在20min内降温到40℃，完成后加入占黄酒质量份数为0.5％的陈酿助剂，控制搅拌速度为5r/min，搅拌混合均匀；
光照催化陈酿，当陈酿缸温度为35℃时，打开紫外灯照射促进陈酿过程，所述的紫外灯的光幅照强度为0.5w/m 2，紫外光波长为260nm，所述的紫外光光照时间为每天12h，光照时搅拌速度控制在8r/min，缸内温度为38℃，陈酿55天后过滤，即可完成黄酒的陈酿。
所述的陈酿助剂为一种黄酒光催化陈酿助剂，其制备方法如下：
按照质量份数，将8kg碳纳米管加入到15kg质量份数为5％的盐酸中，控温90℃，加热处理120min，完成后过滤，洗涤，在100℃下干燥后分散到40kg无水乙醇中，分散均匀后将1.6kg二乙氨基琼脂糖凝胶，控温到60℃，搅拌回流反应10h，完成后过滤，洗涤后将改性后的碳碳纳米管加入到60kg负载剂中，控温50℃，负载反应24h，完成后过滤，纯水洗涤后在150℃氧化处理30min，即可得到所述的一种黄酒光催化陈酿助剂。
所述的负载剂包括0.24kg硝酸铁，0.14kg硝酸镍，其余为溶剂乙二醇，搅拌混合均匀后即可得到负载剂。
所述的碳纳米管的平均粒径为50微米。
所述的碳纳米管的孔隙率为38％。
所述的氧化处理采用氧含量为30％的氮气流。
所述的过滤采用滤膜过滤。
以上对比例的陈酿黄酒中的总糖和总酸值。其检测结果如下表所示：
  总糖(g/L) 总酸(g/L)
对比例1 10.04 6.78
对比例2 10.50 6.01
对比例3 10.23 6.27

Claims (7)

  1. 一种黄酒陈酿的方法，其具体方案如下：
    消毒杀菌，首先将酿造的黄酒加热升温到86-92℃，保温处理5-20min，进行杀菌处理，然后过滤处理；
    降温陈酿，过滤处理完成后将黄酒注入到陈酿缸中，所述的陈酿缸经果清洁后杀菌处理，然后在20-60min内降温到40-55℃，完成后加入占黄酒质量份数为0.5％-1.2％的陈酿助剂，控制搅拌速度为5-10r/min，搅拌混合均匀；
    光照催化陈酿，当陈酿缸温度为35-45℃时，打开紫外灯照射促进陈酿过程，所述的紫外灯的光幅照强度为0.5-10w/m 2，紫外光波长为260-340nm，所述的紫外光光照时间为每天12-18h，光照时搅拌速度控制在8-15r/min，缸内温度为38-45℃，陈酿55-100天后过滤，即可完成黄酒的陈酿。
  2. 根据权利要求1所述的一种黄酒陈酿的方法，其特征在于：所述的陈酿助剂为一种黄酒光催化陈酿助剂，其制备方法如下：
    按照质量份数，将8-12份的碳纳米管加入到15-28份的质量份数为5％-15％的盐酸中，控温90-100℃，加热处理120-180min，完成后过滤，洗涤，在100-120℃下干燥后分散到40-60份的无水乙醇中，分散均匀后将1.6-6.8份的二乙氨基琼脂糖凝胶，控温到60-80℃，搅拌回流反应10-20h，完成后过滤，洗涤后将改性后的碳碳纳米管加入到60-80份的负载剂中，控温50-70℃，负载反应24-48h，完成后过滤，纯水洗涤后在150-180℃氧化处理30-60min，即可得到所述的一种黄酒光催化陈酿助剂。
  3. 根据权利要求2所述的一种黄酒陈酿的方法，其特征在于：所述的负载剂包括0.24-0.52份的硝酸铁，0.14-0.38份的硝酸镍和0.04-0.12份的硝酸钴，其余为溶剂乙二醇，搅拌混合均匀后即可得到负载剂。
  4. 根据权利要求2所述的一种黄酒陈酿的方法，其特征在于：所述的碳纳米管的平均粒径为50-100微米。
  5. 根据权利要求2所述的一种黄酒陈酿的方法，其特征在于：所述的碳纳米管的孔隙率为38％-46％。
  6. 根据权利要求2所述的一种黄酒陈酿的方法，其特征在于：所述的氧化 处理采用氧含量为30％-45％的氮气流。
  7. 根据权利要求1所述的一种黄酒陈酿的方法，其特征在于：所述的过滤采用滤膜过滤。
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