Answer: Actually, diatomaceous earth or pink quartz is used as a filter aid. Very versatile. Through sieving, the suspended solids in the juice are removed, and 1% to 2% diatomite filter aid can be added for filtration. Application scope of pink quartz filter aid

Condiments: MSG, soy sauce, vinegar;

Beverages: beer, liquor, rice wine, fruit wine, wine, various beverages;

Pharmaceuticals: antibiotics, synthetic plasma, vitamins, traditional Chinese medicine decoctions, various medicinal liquids

Water treatment: tap water, industrial water, industrial wastewater treatment, swimming pool water, bath water

Chemical products: inorganic acids, organic acids, alkyd resins, titanium sulfate liquid;

Industrial oils: lubricating oil, mechanical cooling oil, transformer oil, various engine oils, Diesel, gasoline, kerosene, ancient oil chemical industry;

Food oils: rape oil, soybean oil, peanut oil, tea seed oil, sesame oil, palm oil, rice bran oil, pork oil;

Sugar industry: grape syrup, high fructose corn syrup, glucose syrup, glycoside sucrose, beet sugar, sweet glucose, honey;

Other categories: plum preparations, vegetable oil, seaweed gum, electrolyte, For various raw materials used for filtration such as dairy products, citric acid, gelatin, bone glue, etc., powdered quartz filter aids can be used to produce filter discs for pressure filtration.

I will give you a few production examples to illustrate!

(1) Grape juice. Grape juice production generally uses continuous hot pressing.

① Production process: raw material cleaning → crushing → preheating → adding enzymes and wood fiber → pressing → sieving → clarification → canning → pasteurization.

②Technical points:

Raw material cleaning: The grapes must be fully mature and have good color. They should be harvested at the right time and then sorted and washed with powerful sprays.

Crushing: Use a beater to crush the berries. Do not squeeze the seeds when crushing.

Preheating: Heat to 60-62.7℃ in a preheater and maintain for 15 minutes to dissolve a large amount of pigments, pectin and some tannins in the peel and seeds. Within certain limits, the higher the heating temperature and the longer the heating time, the darker the color of the grape juice and the thicker the texture. However, if it is heated too much, the tannins will be extracted from the seeds and skins, making the grape juice taste too astringent. During normal heating time, the temperature should not exceed 65.5°C.

Adding enzymes and wood fiber: Adding 0.2% pectinase preparation and 0.5% refined wood fiber to the grape pulp is conducive to continuous pressing and can increase the juice yield. The digestion process of grape pulp is usually carried out in a large storage tank with a stirrer. The stirrer mixes the enzyme preparation, wood fiber and grape pulp, and stays in the tank for 30 minutes to complete the digestion process.

Pressing: The methods for pressing grapes include continuous pressing, hydraulic press pressing, etc.

Sieving: Some presses and sieving are performed simultaneously, while others require the squeezed juice to be screened separately. Through sieving, the suspended solids in the juice are removed, and 1% to 2% diatomite filter aid can be added for filtration. You can also use a continuous automatic cleaning separator to remove suspended solids, and then filter it with a plate or plate and frame filter. Diatomaceous earth is used as a filter aid during filtration.

Clarification: Refrigeration, quick freezing, salt addition, enzyme addition, and freeze concentration are often used to clarify grape juice.

Canning and pasteurization: The clarified grape juice first passes through the basket or plate heat exchanger (approximately 76.6℃ or above), then enters the canning machine for canning, and then Pasteurization.

(2) Raisins.

① Artificial drying method: Choose varieties with complete fruit grains, thin skin, full flesh, and high sugar content (more than 20%), preferably seedless varieties such as seedless white and seedless black. . Nuclear varieties such as milk and Xinjiang red grapes are also available. The fruit should be moderately ripe and not overripe. Cut the fruit ears into several small bunches and lay them out in a layer on the drying tray.

In order to shorten the drying time of bamboo, lye treatment can be used. Soak the selected ears in 1% to 3% sodium hydroxide for 10 to 30 seconds; thin-skinned varieties can also be soaked in 0.5% sodium carbonate or a mixture of sodium carbonate and sodium hydroxide for 3 to 6 seconds. The outer waxy layer of the peel is damaged. Rinse the raw materials with clean water immediately after soaking in alkali. Dried white raisins also require sulfur fumigation for 3 to 5 hours. Put the sulfur-treated fruits into the drying room with an initial temperature of 40-50℃. After 1 hour, the temperature rises to 50-60℃. After another 2 hours, the temperature rises to 60-70℃. After 15-20 Can be dried in hours.

②Natural shade drying method: This method is a traditional method for producing green raisins in Turpan, Xinjiang.

Grapes should be harvested in time during the maturity period, handled with care, and mature fruit ears that are free of diseases and insects should be selected and placed in a cool place for half a day to allow them to lose water and wilt. The picked and processed fruit ears will be transported to a special drying room, and the racks will be hung from the innermost part of the drying room. Each rack will hang the fruit ears layer by layer from bottom to top. One rack can hang 80 to 150 kilograms of fresh grapes. When there are no soft raisins, the wrinkles and bulges of the raisins turn white.

(3) Wine.

① Production process flow; raw material selection → crushing, destemming (adding sulfurous acid) → fermentation liquid adjustment → pre-fermentation → pressing → post-fermentation → slag removal → aging → finished product preparation → bottling and sterilization → Finished red wine.

Raw material selection → crushing (adding sulfurous acid) → pressing → juice adjustment → fermentation → residue removal → aging → finished product blending → bottling and sterilization → finished white wine.

②Technical points:

Raw material selection: Wine can be made from any grape, but high-quality wine has certain requirements for variety, maturity, and sugar content. Excellent varieties used for red wine brewing include: Gem, French Blue, Carignan, Merlot, etc. Excellent varieties for brewing white wine include: Riesling, Baiya, Baiyu, Chenin Blanc, Blanche, Guirenxiang, etc. The sugar content of grapes is required to be above 16% and the acid content below 1.0%.

Crushing and destemming: Rotten and immature fruit must be removed before crushing. The grape berries should be fully crushed, but the seeds and stems should not be broken. While crushing, add sulfurous acid so that the grape juice contains 100×10↑(-6) sulfur dioxide. The raw materials for making red wine require the removal of fruit stems. Destemming can be done before crushing, or after crushing, and at the same time as crushing and destemming. A combined grape crushing, destemming and pulp feeding machine can be used. The raw materials for making white wine should not be stemmed and should be pressed immediately after crushing. Use fruit stems as a filter aid layer to increase the filtration speed.

Pressing and clarification: To make red wine, the raw materials are fermented directly after crushing. After the main fermentation is completed, the new wine is pressed out. To make white wine, the pure juice is fermented. The crushed fruit berries need to be pressed to extract the juice and clarified before fermentation.

Adjustment of fruit juice ingredients: The alcohol content in fruit wine comes from the sugar in the fruit juice. Generally, the sugar content of grapes is about 14% to 20%, which can only produce an alcohol content of about 8.0 to 11.7 Generally, the alcohol content of wine is 12 to 18, so sugar needs to be added. It has been determined that 1.7 grams of sugar in 100 ml of fruit juice can produce 1 degree of alcohol. The amount of added sugar is determined by measuring the sugar content in the grape juice before fermentation, and is gradually added to the fermentation broth in three batches. The best way to increase the sugar content of the fermentation broth is to concentrate part of the juice under reduced pressure to increase the concentration and add supplements. The acid content in fruit juice is preferably 0.6% to 1%. This amount is not only suitable for yeast, but also inhibits miscellaneous bacteria, making the wine have the best flavor. When the acidity in the juice is too high, you can add syrup or juice with low acidity to adjust it, or neutralize it with neutral potassium tartrate. If the acidity in the juice is too low, use citric acid to adjust it.

Red wine fermentation: The fermentation containers required for wine fermentation include: fermentation barrels and fermentation tanks. Fermentation barrels are generally made of oak or chestnut wood. Existing stainless steel fermentation barrels are divided into two types: open type or closed type. The fermentation tank is made of reinforced concrete and stone and bricks, and is divided into open and closed types.

The brewing of red wine requires strong fermentation intensity and high temperature to facilitate the leaching of pigments and tannins. Since red wine has more tannins during fermentation and has strong bactericidal inhibition ability, open fermentation is generally used. White wine fermentation requires a low temperature to facilitate the production of aromatic substances. During white wine fermentation, there are less tannins and weak antibacterial ability, so closed fermentation is used.

Pour the processed pulp into a sterilized fermentation container. Note that the amount of pulp should not exceed 4/5 of the container. Let it ferment naturally or add 3% to 5% or even 10% of vigorously cultured yeast. Control the temperature at 25~30℃. This is the yeast reproduction stage, and a large number of bubbles appear on the liquid surface. Pay attention to providing a certain amount of air. This period is the early stage of fermentation, which generally lasts for 24 to 48 hours. Then focus on the fermentation period, which lasts for 4 to 7 days and is mainly the alcohol fermentation stage. At this time, a large amount of alcohol is produced, the sugar content of the pulp decreases, a large amount of carbon dioxide is produced, and a "wine cap" is formed. The "wine cap" should be pressed under the liquid surface with a perforated wooden board to facilitate the dissolution of pigments and aromatic substances in the skin into the wine. . Since the activity of yeast will increase the temperature of the fruit wine, measures should be taken to prevent the temperature from rising and keep the temperature below 30°C. When the sugar content stabilizes at 1% and the temperature drops to room temperature, the main fermentation ends. The barrel (pool) must be taken out of the barrel (pool) in time after the main fermentation is completed to prevent excessive leakage of undesirable substances in the dregs and affect the flavor of the wine. Wine that flows out without pressure is called free-flowing wine and has the best quality. The wine squeezed out after pressurization is called pressed wine, which is of poor quality and the residue can be used for distilled wine. After the main fermentation is completed, there is a small amount of sugar in the original wine. After the wine is released, it encounters air to revive the yeast. To be put into containers for post-fermentation. The post-fermentation period is about one month, and the optimal temperature is 20°C. When the post-fermentation is completed, the sugar content drops to about 0.1%. Newly made wine is turbid, pungent, unfit for drinking, and must be stored - aged. The aging process requires adding barrels, changing barrels, gluing, and hot and cold treatments. During the aging process, the volume of the wine will shrink, and a gap will appear on the top of the container. The gap must be filled in time with the same batch of wine. During the aging period, the wine gradually becomes clarified and precipitation occurs, so the barrel must be changed. The general situation is to change the bucket once in the winter of the current year, once in the spring and autumn of the second year, and again from October to December of the third year. After a long period of storage and multiple barrel changes, wine is generally stable and transparent. However, sometimes the suspended matter in the wine has homogeneous charges, repels each other, cannot condense, and is hindered by the colloidal solution, making it difficult to precipitate. In order to speed up the clarification of fruit wine, methods such as gumming, cold and heat treatment, and centrifugal filtration are often used.

White wine fermentation: The fermentation of white wine is basically the same as that of red wine. The difference is that the clean juice is fermented in a closed fermentation container. White grape juice generally lacks tannins, and 4 to 5 grams of tannins are often added to 100 liters of juice before fermentation. The fermentation temperature generally requires 18~20℃.

Finished product blending: The composition of wine is extremely complex. In order to make the wine uniform and maintain its inherent characteristics, the alcohol content, sugar content, and acid content must be blended according to the quality requirements of the finished product before leaving the factory. The alcoholic content should be mixed with the same type of distilled wine or deodorized alcohol. The acidity can be supplemented by adding citric acid or neutralized with neutral potassium tartrate to reduce it. The sugar content can be supplemented by white sugar. If the color of red wine is too light, it can be blended with dark wine. The natural essence of similar fruits must be used to enhance the flavor.

Bottling and sterilization: Before bottling, a fine filtration is required. The wine bottles are sterilized in advance, then bottled and sealed, and sterilized at a temperature of 60 to 70°C for 10 to 15 minutes. If sterilization is required before bottling, quickly heat the wine to 90°C for one minute before bottling and sealing.

(4) Canned grapes in sugar water.

① Production process flow: raw material selection → cleaning and disinfection → blanching → pelleting → sorting and canning → exhausting and sealing → sterilization and cooling → can wiping and storage.

②Technical points:

Raw material selection: Choose fresh, plump, eighty-nine-mature white varieties as raw materials, and remove moldy, dry scars, black spots, insect damage, and mechanically damaged fruit. .

Cleaning and disinfection: Rinse in flowing water, then soak in 0.05% potassium permanganate solution for 3 to 5 minutes. Rinse with clean water until colorless.

Blanching: Immerse the grapes in hot water at 50-70°C for 1 minute. Blanch until the fruit is slightly soft, not cracked, and does not change color. Immediately put it into cold water to cool.

Picking: Gently twist the cooled grapes from the ears and place them in water or 0.1% citric acid solution according to the size and color of the fruit for later use.

Sorting and canning: Remove damaged, cracked and other unqualified fruit pieces, weigh them and put them into bottles, and add a certain concentration of sugar water as required.

Exhaust and sealing: exhaust temperature 85~90℃, exhaust time 7~10 minutes. However, be careful to open the air slowly when exhausting, and do not open or close suddenly to prevent the fruit from breaking. Seal the container immediately after exhausting.

Sterilization and cooling: Place the cans in hot water at 85 to 90°C and sterilize for about 25 minutes. After sterilization, cool to 35-38°C in stages.

Can cleaning and storage: After the cans are cooled, the moisture on the cans is wiped off and sent to a room temperature warehouse for storage for 5 to 7 days. After passing the quality inspection, a trademark is affixed, which is the finished product.

③ Product quality requirements: The sugar water is relatively transparent and has a color similar to that of grapes of this variety. A small amount of pulp debris that does not cause turbidity is allowed. It has the unique flavor of this variety of grapes, with sweet and sour taste and no peculiar smell. The pulp is allowed to be partially broken, and a small amount of seeds are allowed to exist in the sugar water. The fruit weight should not be less than 50% of the net weight, and the sugar water concentration should be 14% to 18% when the can is opened.