CN103571729B - Method for reducing acid and removing fusel oil of plum wine - Google Patents

Abstract

The invention discloses a method for reducing acid and removing fusel oil in plum wine, which belongs to the field of improving the quality of fruit wine. The invention uses soaked green plum wine as raw material, adopts anion exchange resin to reduce acidity and ultrasonic treatment to remove fusel oil, so as to improve the problem of high acidity and easy scabbing of soaked green plum wine. The acid reduction process of green plum wine in the present invention is: resin pretreatment, green plum wine and resin mixed adsorption acid reduction, filtration, and resin regeneration; Under the treatment of 10-50min, take out and place for 15 days. The maximum reduction rate of acid is 28%, and the maximum reduction rate of fusel oil is 20%. The invention adopts the anion exchange resin to reduce the acidity, has good effect of reducing the acidity, no impurities are introduced, and the flavor of the wine body is well preserved; the continuous and alternating treatment of low and medium frequency ultrasonic waves can reduce the content of fusel oil and accelerate the maturation of the wine body. The acid-reducing and fusel oil-removing processes of green plum wine are beneficial to the rapid maturation of newly soaked green plum wine.

Description

Method for reducing acid and removing fusel oil in green plum wine

technical field

A method for reducing acid and removing fusel oil in green plum wine. The method is to use anion exchange resin to reduce acid and remove fusel oil with low-medium frequency ultrasonic waves, which can improve the quality of green plum wine, and involves resin adsorption and ultrasonic wave to promote wine body maturation The technology belongs to the field of fruit wine quality improvement.

Background technique

Green plums are rich in nutrients and have a clear sour taste. They contain a variety of vitamins, amino acids, citric acid, tartaric acid, potassium, calcium, iron and other mineral elements. They are strong alkaline physiological fruits. Greengage wine is one of the products developed and utilized by greengage. There are two production methods of fermentation and soaking. The soaked greengage wine can better maintain the fruity fragrance of greengage. Regular drinking of plum wine has many health effects on the human body, including promoting metabolism, eliminating fatigue, improving alkaline physique, and sterilizing the intestinal tract. With the development of modern biotechnology, the brewing process of green plum wine has been continuously improved, but there are still relatively few studies on the quality improvement of new green plum wine, especially the problem of high acidity and easy to burn.

The titrated acidity of soaked plum wine can be as high as 40g/L (calculated by citric acid), and the drinking taste is not good. Ion exchange resin is a functional polymer material with a network structure and ion exchange groups on the polymer skeleton. The exchangeable ions carried by these functional groups dissociate in aqueous solution and can exchange with peripheral ions. . Ion exchange resins have been widely used in water treatment, pharmaceuticals, food, synthetic chemistry and petrochemical industries, environmental protection and other fields, and the technology is becoming more and more mature. Ion exchange resin is widely used in the food industry, and its consumption is second only to water treatment. It can be used in industrial devices such as sugar refining, monosodium glutamate, refined wine, and biological products. The use of anion exchange resin can effectively reduce the acidity of plum wine without introducing impurities. It is a relatively good method for reducing acidity. At present, there have been some studies on the use of ion exchange resins for acid reduction in fruit juices and fruit wines.

Ultrasound is a sound wave with a frequency higher than 20kHz. It has the characteristics of good directionality, strong penetrating ability, and easy to obtain concentrated sound energy. It has many applications in medicine, military, industry, and agriculture. When the ultrasonic wave propagates in the medium, due to the interaction between the ultrasonic wave and the medium, mechanical effects, cavitation, thermal effects and chemical effects will be produced. Based on the multiple effects of ultrasound, there are research reports on promoting maturation in wine, white wine, rice wine and other wines, mainly involving the acceleration of esterification, redox and other reactions.

Shi Jiayi, Wu Xiaoqin, and Zhang Ying (2008) studied the components of different parts of green plums. Green plum fruits include a variety of organic acids, polyphenols, glycosides, terpenes, sterols, alkaloids and other volatile substances. The unique taste of greengage. The total acid content in green plum is high, it is a kind of strong alkaline food, and contains potassium, calcium, iron and other minerals, which can neutralize the alkalinity of blood, maintain the weak alkaline balance of body fluids, and prevent many diseases. It has anti-tumor, cardiovascular system protection, hormone regulation and antibacterial effects. Greengage is not only a delicious snack food, but also a health food. There has long been a habit of "eclipsing one or two plums in a solar eclipse" in Japan.

Muruishen (2007) studied the aging effect of low-frequency ultrasonic waves on rice wine. The new yellow rice wine was treated with 23kHz frequency and 100W ultrasonic wave for 10-50 minutes. After standing for 7 days, it was found that the fusel oil content decreased most obviously when the ultrasonic treatment was performed for 30 minutes, but the reduction rate was only 11.43%, and the fusel oil content was still relatively high. The technical route and research object of the present invention are different from it. The present invention adopts the method of alternating 28kHz low-frequency and 45kHz medium-frequency ultrasonic waves to treat the soaked green plum wine under the condition of 360W power, and the decrease of fusel oil reaches a maximum of 20% in 30 minutes. .

Guo Zhengzhong, Kou Zhaomin, Huang Xingyuan, etc. (Patent No. 201110155168.6) disclosed a production method of fermented green plum wine and its products. The method uses fresh green plum fruit as raw material, after selection, cleaning, crushing, enzymatic hydrolysis, resin Acid reduction, fermentation and clarification steps, from the effect point of view, the acid content of fermented plum wine is reduced to 15g/L after being adsorbed by anion exchange resin for 15-30h. The type and adsorption time of the acid-reducing resin of the present invention are different from it. The present invention adopts the D314 type anion-exchange resin, and the optimum acid-reducing effect is achieved for only 4 hours of adsorption treatment for the soaked green plum wine, and the acidity is reduced to 9g/L, and the drop rate reaches 28 %.

Zhao Yuping (Patent No. 200910020545.8) disclosed a process for reducing the content of organic acids in fruit juice, including steps such as juice clarification, resin activation, active ingredient adsorption, acid reduction, resin regeneration, ethanol eluent acquisition, and juice component mixing. Zhang Lin (Patent No. 200410065199.2) discloses a method and device for debittering and deacidifying fruit juice. The key devices are debittering resin tank and deacidifying resin tank, including tank body, resin inlet hole, resin outlet hole, and juice inlet hole , Juice outlet, acid and alkali solution outlet and other components. The above are some researches related to the application of resin to fruit juice acid reduction in recent years. The present invention is different in that resin acid reduction and resin regeneration rate have been studied simultaneously. The optimal acid reduction range of D314 anion exchange resin to soaked plum wine is up to 28%, and its regeneration rate reached 75% after being eluted with 4% NaOH solution.

Li Shuquan (Patent No. 200810027752.1) discloses an ultrasonic wine aging device, which mainly consists of a lower base, an upper aging container, an ultrasonic generator and a control circuit. Wang Kaiqing and Han Zhong (Patent No. 200910061458.7) disclosed a device for promoting the aging of liquor by using ultrasonic waves. Using the "cavitation" effect of ultrasonic waves in liquid, ultrasonic waves of different frequencies and powers are used to accelerate the aging of liquor. Du Peng, Du Shuiyuan, Yu Licheng, etc. (Patent No. 201020276110.8) disclosed a structure of a utility model wine aging device, which is a combination of ultrasonic wave and magnetic field. on the walls of the tank. The above is a wine aging device designed according to the principle of low-frequency ultrasonic waves. The difference of the present invention is that it uses 28kHz low-frequency and 45kHz medium-frequency ultrasonic waves to process alternately, and the technical route is more novel.

The invention takes the soaked plum wine as the research object, adopts anion exchange resin D314 to absorb and reduce acid, and can reduce the amount of white sugar added to adjust the sugar-acid ratio in the traditional method. Using 28kHz low-frequency and 45kHz medium-frequency ultrasound to alternately treat green plum wine can reduce the content of fusel oil and relieve dizziness, drunkenness and other discomforts. In the present invention, the use of resin to reduce acid and ultrasonic wave to remove fusel oil has important significance for improving the production efficiency and quality of plum wine.

Contents of the invention

The purpose of this invention is to provide a method for reducing acid and removing fusel oil in green plum wine. Taking the newly soaked plum wine as the research object, anion exchange resin is used to reduce acid and remove fusel oil by ultrasonic technology, so as to improve the quality of green plum wine. It involves anion exchange resin acid reduction and ultrasonic removal of fusel oil technology, which can reduce the acidity and fusel oil content of green plum wine, improve the production efficiency and quality of green plum wine, and provide application reference for the quality improvement of green plum wine and other fruit wines.

Technical scheme of the present invention: a method for acid reduction and fusel oil removal applied to soaked plum wine, taking the newly prepared soaked plum wine as the research object, using anion exchange resin D314 to perform acid reduction, 28kHz and 45kHz ultrasonic waves on green plum wine Continuous alternate treatment of fusel oil to improve the quality of green plum wine; after anion exchange resin pretreatment, green plum wine adsorption and acid reduction, anion exchange resin regeneration, ultrasonic treatment, standing and ripening, etc., the specific steps are:

(1) Anion exchange resin D314 pretreatment: Soak the resin with 100g/L NaCl solution for 18-20h, rinse with distilled water until the liquid is bright and clear without impurities, and then use 1mol/L HCl and NaOH solution 3-5 times the volume of the resin Soak for 4 hours alternately, rinse with distilled water until neutral, and cycle like this for 3 times. After pretreatment, the anion exchange resin D314 is OH type.

(2) Green plum wine adsorption and acid reduction: mix green plum wine with pretreated resin at a resin:green plum wine volume ratio of 1:30-1:50, carry out acid reduction at 15-35°C, keep stirring, and detect The acidity of plum wine changes, and the adsorption time is 4h.

(3) Filtration: According to the effect of adsorption and acid reduction, after the green plum wine reaches the adsorption equilibrium, the processed green plum wine and resin are collected separately by means of filter screen filtration.

(4) Regeneration of anion exchange resin: first rinse the resin collected in step (3) with distilled water until the liquid is bright and transparent, then select NaOH solution with a mass concentration of 2%-6% for elution, and compare the NaOH solution at different concentrations. Elution peak.

(5) Resin regeneration rate: The resin eluted in step (4) was first rinsed with distilled water, and then pretreated and plum wine was adsorbed to reduce acidity, and the regeneration rate of the regenerated resin was measured.

(6) Ultrasonic treatment: put 300mL of green plum wine collected after filtering in step (3) into a stoppered glass vessel, put it into an ultrasonic generator, and process it alternately every 10s at a low frequency of 28kHz and an intermediate frequency of 45kHz, with a power of 240-360W , take out 60mL plum wine samples every 10min and transfer them into a sealed container, and continue to process for 50min.

(7) Standing for maturation: Put the green plum wine that has been ultrasonically treated and packaged in step (6) in a dark place away from light for 15 days.

After D314 resin acid reduction, 28kHz and 45kHz ultrasonic continuous alternate treatment to remove fusel oil, the acidity of green plum wine decreased by 20%-28%, and the content of fusel oil decreased by 15%-20%.

Beneficial effects of the present invention: the use of anion exchange resin D314 to reduce acidity can effectively reduce the acidity of plum wine, has little influence on flavor, and is convenient, efficient and safe to use. Using 28kHz low-frequency and 45kHz medium-frequency ultrasonic waves to remove fusel oil alternately can effectively reduce the content of fusel oil and alleviate the problems of being easy to drink and easy to get drunk. The flavor of green plum wine has been improved after 15 days of aging.

The optimal conditions for acid reduction are: D314 resin, volume ratio 1:40 (resin: plum wine), temperature 15°C, adsorption time 4h. The best conditions for removing fusel oil are: 28kHz low frequency and 45kHz medium frequency ultrasonic treatment alternately every 10s, power 360W, treatment time 30min in total.

Description of drawings

Figure 1 Diagram of the ultrasonic generator.

detailed description

Embodiment 1: Adopt anion exchange resin D314 to carry out acid reduction and first 28kHz and then 45kHz ultrasonic wave to remove fusel oil

Anion exchange resin D314 is first soaked in 100g/L NaCl solution for 18-20 hours, rinsed with distilled water until the liquid is clear and free of impurities, then alternately soaked in 1mol/L HCl and NaOH solution 3-5 times the volume of the resin for 4 hours, and rinsed with distilled water in the middle To neutral, so cycle 3 times, the anion exchange resin is OH type after pretreatment. Accurately measure 5mL of pretreated resin into a conical flask, add 200mL plum wine, the total acid of untreated plum wine is 12.81g/L, absorb at 15°C, keep stirring and measure the acidity of green plum wine. When the adsorption time reached 4 hours, the adsorption of plum wine by D314 resin reached equilibrium, and the total acidity decreased to 9.14g/L, and the acid reduction range reached 28.65%. The elution effect of the used D314 resin by 4% NaOH solution is better. Take 5mL regenerated resin and 200mL wine sample for adsorption at 15°C, the adsorption equilibrium point is advanced, and the apparent adsorption amount at 3.5h Compared with the apparent adsorption capacity of 16.52g/L before resin regeneration, the regeneration rate reached 74.82%. Measure 300mL green plum wine into a stoppered glass container, fix it with an iron stand and put it into the ultrasonic field, 28kHz and 45kHz are alternately processed every 10s, the power is 240, 300, 360W, and the continuous treatment is 50min, every 10min Take out 60mL green plum wine and put it into a sealed bottle, and put it in a dark place away from light for 15 days. Under the conditions of 28kHz and 45kHz alternating frequency and 360W for 30 minutes, the content of fusel oil decreased from 0.445g/L before treatment to 0.356g/L, a decrease of 20%.

Technical parameters: D314 resin adsorbed plum wine at 1:40 volume ratio and 15°C for 4 hours to reach adsorption equilibrium. At this time, the total acid decreased from 12.81g/L before treatment to 9.14g/L, and the acid reduction rate reached 28.65%. The resin was regenerated by NaOH solution with a mass concentration of 4%, and the regeneration efficiency was 74.82%. Ultrasonic treatment was 28kHz and 45kHz alternately every 10s, with a power of 360W. When the treatment time reached 30min, the content of fusel oil decreased from 0.445g/L before treatment to 0.356g/L, a decrease of 20%.

Embodiment 2: adopt anion exchange resin D314 to carry out acid reduction and first 45kHz and then 28kHz ultrasonic wave to remove fusel oil

Anion exchange resin D314 is first soaked in 100g/L NaCl solution for 18-20 hours, rinsed with distilled water until the liquid is clear and free of impurities, then alternately soaked in 1mol/L HCl and NaOH solution 3-5 times the volume of the resin for 4 hours, and rinsed with distilled water in the middle To neutral, so cycle 3 times, the anion exchange resin is OH type after pretreatment. Accurately measure 5mL of pretreated resin into a conical flask, add 200mL plum wine, the total acid of untreated plum wine is 12.81g/L, absorb at 15°C, keep stirring and measure the acidity of green plum wine. When the adsorption time reached 4 hours, the adsorption of plum wine by D314 resin reached equilibrium state. At this time, the total acid of green plum wine dropped to 9.14g/L, and the acid reduction range reached 28.65%. The elution effect of the used D314 resin by 4% NaOH solution is better. Take 5mL regenerated resin and 200mL wine sample for adsorption at 15°C, the adsorption equilibrium point is advanced, and the apparent adsorption amount at 3.5h Compared with the apparent adsorption capacity of 16.52g/L before resin regeneration, the regeneration rate reached 74.82%. Measure 300mL green plum wine into a stoppered glass container, fix it with an iron stand and put it into the ultrasonic field. Take out 60mL green plum wine in 10 minutes, put it into a sealed bottle, and put it in a dark place away from light for 15 days. When treated at 45kHz and 28Hz alternating frequency and 360W for 30 minutes, the content of fusel oil decreased from 0.445g/L before treatment to 0.377g/L, a decrease of 15.28%.

Technical parameters: D314 resin adsorbed plum wine at 1:40 volume ratio and 15°C for 4 hours to reach adsorption equilibrium. At this time, the total acid decreased from 12.81g/L before treatment to 9.14g/L, and the acid reduction rate reached 28.65%. The resin was regenerated by NaOH solution with a mass concentration of 4%, and the regeneration rate was 74.82%. Ultrasonic treatment was 45kHz and 28kHz alternately every 10s, with a power of 360W. When the treatment time reached 30min, the content of fusel oil decreased from 0.445g/L before treatment to 0.377g/L, a decrease of 15.28%.

Claims (1)

1. A method for reducing acidity and removing fusel oil of green plum wine, characterized in that taking newly soaked green plum wine as an object, adopting anion-exchange resin D314 to reduce acid, 28kHz and 45kHz ultrasonic waves to continuously and alternately process removing fusel oil to affect green plum wine carry out quality improvement; The steps are: (1) Anion exchange resin D314 pretreatment: soak the resin with 100g/L NaCl solution for 18-20h, rinse with distilled water until the liquid is bright and clear without impurities, and then use 1mol/L HCl and NaOH solution 3-5 times the volume of the resin Soak for 4 hours alternately, rinse with distilled water until neutral, and cycle like this for 3 times, the anion exchange resin D314 after pretreatment is OH type; (2) Green plum wine adsorption and acid reduction: mix green plum wine with pretreated resin at a resin:green plum wine volume ratio of 1:30-1:50, carry out acid reduction at 15-35°C, keep stirring, and detect Plum wine acidity change, adsorption time 4h; (3) Filtration: According to the effect of adsorption and acid reduction, after the green plum wine reaches the adsorption equilibrium, use a filter to filter, and collect the processed green plum wine and resin respectively; (4) Anion exchange resin regeneration: first rinse the resin collected in step (3) with distilled water until the liquid is bright and transparent, then select NaOH solution with a mass concentration of 2%-6% for elution, and compare the elution of NaOH solutions with different concentrations. off peak; (5) Resin regeneration rate: the resin eluted in step (4) was first rinsed with distilled water, and then pretreated and green plum wine adsorption and acid reduction process were performed to measure the regeneration rate of the regenerated resin; (6) Ultrasonic treatment: put 300mL of green plum wine collected after filtering in step (3) into a stoppered glass vessel, put it into an ultrasonic generator, and process it alternately every 10s at a low frequency of 28kHz and an intermediate frequency of 45kHz, with a power of 240-360W , take out 60mL plum wine samples every 10min and transfer them into a sealed container, and continue to process for 50min; (7) Standing for maturity: put the green plum wine that has been ultrasonically treated and packaged in step (6) in a dark place away from light for 15 days; After D314 resin acid reduction, 28kHz and 45kHz ultrasonic continuous alternate treatment to remove fusel oil, the acidity of plum wine decreased by 20%-28%, and the content of fusel oil decreased by 15%-20%.