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PatentCN102925326APreparationmethodofpowderwhitespiritGooglePatents
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Publicationnumber
Publicationtype
Applicationnumber
Publicationdate
Filingdate
Prioritydate

CN102925326A
Application
CN201210494521
Feb13,2013
Nov27,2012
Nov27,2012

comprisesthefollowingstepsof:(1)uniformlymixinghydroxypropylstarchand

Alsopublishedas

CN102925326B

xanthangumdrypowder,slowlyaddingthemixtureintothewhitespiritwith

Inventors

alcoholcontentofnotlowerthan30%atastirringspeedof200300rpmand

Applicant

continuouslystirringfor510minutes,andthenadjustingthestirringspeedto

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CN102925326A
ABSTRACT
Theinventionprovidesapreparationmethodofpowderwhitespirit.Themethod

600800rpmandcontinuouslystirringfor1015minutesand(2)puttingtheliquid
obtainedbythestep(1)inafreezedryingplate,andperformingprefreezing,
gradualheatingandstagingadjustmentofthevacuumdegreetorealizevacuum
freezedrying.Thepreparationmethodprovidedbytheinventioneffectively

PatentCitations(5),NonPatentCitations(1),Classifications(2),
LegalEvents(3)
ExternalLinks:SIPO,Espacenet

avoidsthevolatilization,oxidationanddeteriorationofthealcoholandthe
aromaticsubstancesintheoriginalwhitespirit,andtheobtainedpowderwhitespiritcanbestoredforalongtimeandisconvenienttocarryandtransport.Whenin
use,thewhitespiritwithgoodstateandmellowvinositycanbeobtainedsimplybyaddingthedrinkingpurifiedwaterintothepowderwhitespirit.

DESCRIPTIONtranslatedfromChinese

CLAIMS (3)translatedfromChinese

Amethodofpreparingapowderliquor

1.Apowderliquorpreparationmethodcomprising:thestepsof:(1)inpartsby

TechnicalField

weight,afterthefirstpartsofhydroxypropylstarchand2~58~10partofxanthan
gumpowdermixedslowliquorwasaddedtoastirredspeedof1520parts

[0001]Thepresentinventionbelongstothefieldofalcoholicproducts,in

alcoholcontent200~300rpmnotlessthan30%,andstirringwascontinuedfor5

particular,itrelatestoamethodforpreparingapowderliquor.

10minutesaftertheadditionwascomplete,thenadjustthestirringspeed
600~800rpm,stirringwascontinuedfor1015minutes(2)theliquidobtainedby

Background
[0002]Theliquorhaslongbeenlovedbythepeople,itisproducedfromstarchor
sugarfeedstockmadefromfermentedgrainsorfermentedmashbydistillation,
winequalitycolorless(oryellow)Transparent,aromaticscentofpure,mellow
coolentrancenet,highalcoholcontent,theagingreservoirafterhavingester
compoundasthemainflavor.Currentlyliquorisaliquidbased,notconvenientto

step(I)intoafreezedryingprocessintradayfreezedriedundervacuumtocontrol
thevacuumas12~15Pa,aftertheprefrozento30C~_35C,thencooledto
_55C~_60C,holding2_3hours,adjustthevacuumdegree3040Pa,for12
hoursafterthenitrogento50~60Pa,thematerial5_10Cperhour,warmedto
35C~40C,heat2to3hours,thematerial,togiveasolid.(3)thedischarge
ofsolidsafterattritiongrindingto100meshorless,wasthepowderliquor.

carryandtransport,cannotmeetpeople'sneeds,theneedforfurther

2.AmethodaccordingtoclaimI,wherein:thestep(2),theprechilled

improvement.

to30C~35CafterholdingI~2hours.

DISCLOSURE

3.ThemethodaccordingtoIorclaim2,wherein:thestep(3)inthe

[0003]Thepresentinventionisintendedtosolvetheproblemistoprovidea

groundinthegrindingprocesscontrolledtemperature3035C.

punchinggoodtaste,easytocarryandpreparationofpowderliquortransport.
[0004]Inordertosolvetheaboveproblems,thetechnicalaspectofthepresentinventionisused:amethodforpreparinga
powderliquorcomprisingthestepsof:
[0005](I)inpartsbyweight,thefirstpartsofhydroxypropylstarchand2~58~10partsofxanthangumpowderaftermixing
slowlyaddedtothestirringspeedof1520partsalcoholcontent200~300rpmnotlessthan30%oftheliquor,andstirring
wascontinuedfor510minutesaftertheadditionwascomplete,thenadjustthestirringspeed600~800rpm,stirringwas
continuedfor1015minutes
[0006](2)afterstep(I)treatingtheresultingliquidintoalyophilizationtrayandfreezedriedundervacuumtocontrolthe
vacuumas12~15Pa,prefrozento30C~_35C,thetemperaturewasloweredto_55C~_60C,holding2_3hours,
adjustthevacuumdegree3040Pa,for12hoursafterthenitrogento50~60Pa,thematerial5_10Cperhour,warmedto
35C~40C,preferably37C,heat2to3hours,thematerial,togiveasolid
[0007](3)thedischargeofsolidsafterattritiongrindingto100meshorless,wasthepowderliquor.
[0008]Theinventorshavefoundthatalargenumberoftests,withinthescopeofthepresentinvention,theliquor,
hydroxypropylstarch,xanthangumaccordingtotheproportionofcoordinationandjoinedinaphasedmannertocontrol
speedandstirringtime,beabletogoodwineinthealcoholdispersedinhydroxypropylstarchandxanthangum,sothatthe
powderliquorafternextlyophilizedandhigheralcoholcontent.
[0009]Afterstep(I)treatingtheresultingliquid,vacuumfreezedryingmethodusingliquorrawmaterialpowderisdriedby
prefrozen,graduallywarming,thedegreeofvacuuminphases,etc.,sothatthepowderisheatedliquortemperaturethan

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low,avoidrawliquorchangeandvolatilearomaticsubstances,andagreaterdegreeofretentionofsolidsinthealcohol
content.
[0010]Preferably,thestep(2),precooledto_30CC35cafterholdingI~2hours.
[0011]Preferably,instep(3)inthegroundinthegrindingprocesstemperaturecontrol30_35C,inordertoavoidthe
volatilesolidsinthealcohol.
Afterthe[0012]Inordertofurthercomplementthelossduringthepreparationsweetwhitewine,maybeaddedduringstep
(I)hydroxypropylstarchandxanthangumpowdertowhitewine,addO.0010.005parts(partsbyweight)sweetener.
Sweetenerscanbeusedinourindustryknownsweetenerssuchasaspartame,sucralose.[0013]Thepresentinvention
describedinthealcoholcontentofalcoholinunitsof%vol.
[0014]advantagesandpositiveeffectsofthepresentinventionhasis:Asaresultofthetechnicalproposal,througha
phasedcontrolofspeedandmixingtimeaddwhitewine,hydroxypropylstarch,xanthangumprefrozen,graduallywarming,
thedegreeofvacuuminphasesvacuumfreezedrying,toeffectivelypreventtheevaporation,oxidationanddeteriorationof
alcoholandoriginalaromaofliquor,winepowderwasstoredlongtime,easytocarryandtransport.Whenusingonlyneedto
addcleandrinkingwaterinthepowderwhitewine,thenpunchedasenseofgoodexports,alcoholmellowwine.
DETAILEDDESCRIPTION
[0015]Inthefollowingwithreferencetospecificembodimentsofthepresentinventionisfurtherillustrated,butnotlimitthe
scopeoftheinvention.
[0016]ExampleI
[0017]Apowderliquorpreparationmethodcomprisesthefollowingsteps:
[0018](I)inpartsbyweight,thefirst8partshydroxypropylstarchand3partsofxanthangumpowdermixwasslowlyadded
tothestirringspeedwasuniformly15partsof40%alcoholcontentliquor200rpm,theadditionwascompleteAfterstirring
for5minutes,andthenadjustthestirringspeedof650rpm,stirringwascontinuedfor15minutes
[0019](2)afterstep(I)treatingtheresultingliquidintoalyophilizationtrayandfreezedriedundervacuumtocontrolthe
vacuumis12Pa,Ikeeptheprefrozento35Cafterhours,thencooledto_55C,for2hours,adjustthedegreeof
vacuumis30Pa,50PakeptnitrogentoIhours,thematerialto10Cperhour,warmedto40C,for2hours,thematerial,
togivesolids
[0020](3)Afterthedischargeofsolidsattritiongrindingto100meshorless,pulverizationgrindingprocesscontrol
temperature3035C,togivethepowderliquor.
[0021]Example2
[0022]Apowderliquorpreparationmethodcomprisesthefollowingsteps:
[0023](I)inpartsbyweight,thefirst10partsofhydroxypropylstarchand3partsofxanthangumslowlyaddedtothemixed
powderuniformlymixingspeedof15partsof40%alcoholcontentofliquor300rpm,theadditionwascompleteAfterstirring
for10minutes,thenadjustthestirringspeedof750rpm,stirringwascontinuedfor15minutes
[0024](2)afterstep(I)treatingtheresultingliquidintoalyophilizationtrayandfreezedriedundervacuumtocontrolthe
vacuumis15Pa,Ikeeptheprefrozento35Cafterhours,thencooledto_55C,for2hours,adjustthedegreeof
vacuumof30Pa,50PanitrogentokeeptheIh,thematerialto10Cperhour,warmedto37C,for2hours,thematerial,
togiveasolid
[0025](3)Afterthedischargeofsolidsattritiongrindingto100meshorless,pulverizationgrindingprocesscontrol
temperature35C,thepowderwasliquor.
[0026]Example3
[0027]Apowderliquorpreparationmethodcomprisesthefollowingsteps:
[0028](I)inpartsbyweight,thefirst10partsofhydroxypropylstarchand3partsofxanthangumslowlyaddedtothemixed
powderuniformlymixingspeedof15partsof40%alcoholcontentofliquor300rpm,theadditionwascompleteAfterstirring
for10minutes,thenaddO.0015partsofaspartame,andthenadjustthestirringspeedof750rpm,stirringwascontinuedfor
15minutes
[0029](2)afterstep(I)treatingtheresultingliquidintoalyophilizationtrayandfreezedriedundervacuumtocontrolthe
vacuumis15Pa,Ikeeptheprefrozento35Cafterhours,thencooledto_55C,for2hours,adjustthedegreeof
vacuumof30Pa,50PanitrogentokeeptheIh,thematerialto10Cperhour,warmedto37C,for2hours,thematerial,
togiveasolid
[0030](3)Afterthedischargeofsolidsattritiongrindingto100meshorless,pulverizationgrindingprocesscontrol
temperature35C,thepowderwasliquor.
[0031]TheembodimentliquorpowderobtainedinExample13wasmeasuredalcoholcontent,andtheresultsareshownin
TableI:

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[0032]TableI

[0034]Icanseefromthetable,powderliquorobtainedbythepresentinventionisprepared,Opowderdayliquoralcohol
contentcanreach80%oftheliquidwine,afterlongperiodsoftime,thealcoholcontentisbasicallynoloss,sixmonthsafter
itsalcoholretentionratewasabout98%alcoholretentioneffectisremarkable.
Above[0035]Thepreferredembodimentofthepresentinventionhasbeendescribedindetail,butthecontentwasonly
preferredembodimentsofthepresentinventioncannotbeconsideredtodefinethescopeoftheinvention.Wherean
applicationunderthisandotherchangesinthescopeoftheinventionmadebytheequalizationandimprovement,shallyet
fallwithinthescopeofthepatentcoveringtheinvention.

PATENTCITATIONS
CitedPatent

Filingdate

Publicationdate

Applicant

Title

CN101012420A*

Feb1,2007

Aug8,2007

Methodofmanufacturingconcentrationtypepowder
wine

JPS5856669A*

Titlenotavailable

JPS57149238A*

Titlenotavailable

US3786159*

Dec13,1971

Jan15,1974

SatoShokuhinKogyoKk

Processofmanufacturingalcoholcontainingsolid
matter

US4454165*

Mar22,1982

Jun12,1984

SatoShokuhinKogyoKabushiki
Kaisha

Preparationofalcoholcontainingpowders

*Citedbyexaminer

NONPATENTCITATIONS
Reference

198303314113,1

*Citedbyexaminer

CLASSIFICATIONS
InternationalClassification

C12G3/06,C12G3/04

LEGALEVENTS
Date

Code

Event

Feb13,2013

C06

Publication

Jul3,2013

C10

Requestofexaminationastosubstance

Apr9,2014

C14

Granted

Description

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