Hangzhou Shenghui Ultrasonic Cocktail Taste Improvement Equipment

1、 Working principle of ultrasonic equipment

Improvement of Taste for Hangzhou Shenghui Ultrasonic CocktailequipmentIt mainly consists of two parts: ultrasonic driving power supply and ultrasonic vibration equipment, which are connected by dedicated cables.

The ultrasonic driving power supply plays a role in50Hz-60HzThe Municipal Electricity (AC)220V）The function of converting into high-power, high-frequency electrical signals and outputting them to ultrasonic vibration components. Ultrasonic vibration equipment mainly includes high powerUltrasonic transducers, amplitude rods, welding flanges, and tool heads are used to generate ultrasonic vibrations and emit this vibration energy into the process object. The transducer moves back and forth longitudinally to convert the input electrical energy into mechanical energy (i.e. ultrasonic waves). The amplitude of the variable amplitude rod is amplified according to design requirements to isolate the reaction solution and the transducer. Generally, a welding flange (or quick clip) is connected between the variable amplitude rod and the transmitter, which serves to fix the entire ultrasonic vibration system. The amplitude rod is connected to the tool head, and the amplitude rod transfers the ultrasonic vibration energy transmitted from the transducer to the tool head. Finally, the ultrasonic vibration energy is emitted into the process object through the tool head.

2、 Application Fields

The method of using ultrasound to promote aging of alcoholic beverages has been maturely applied abroad. In China, manufacturers are beginning to learn foreign technologies and are constantly exploring application methods, and alcohol manufacturers are also beginning to use it.

The essence of ultrasonic aging technology for alcoholic beverages and vinegar is to promote certain chemical reactions (mainly esterification reactions) and provide molecular kinetic energy, so as to accelerate the removal of small amounts of flavor affecting components (such as hydrogen sulfide, etc.).Hangzhou Shenghui Ultrasonic Cocktail Taste Improvement EquipmentUsually, ultrasonic radiation rods are directly applied to wine and vinegar liquids to apply ultrasonic fields under suitable temperature conditions. Due to the different types and concentrations of wine, the aging time and conditions (such as ultrasonic intensity, temperature, etc.) may vary. This process is still being mastered by relevant enterprises and is kept confidential. Different liquids being processed and different aging conditions can result in significant differences and even lead to results that are contrary to expectations. Please be informed. Fortunately, more and more manufacturers in China are exploring this application technology, and it is believed that in the near future, this ultrasonic wine aging method will be mastered by the public.

We know that wine (Baijiu, wine, yellow rice wine, beer, cocktails, etc.) and vinegar will be more popular with people as the storage time goes on. This is because wine and vinegar naturally age and produce some special aromatic substances. The newly produced wine contains alcohol, which has unpleasant odors such as pungent, stimulating, and spicy. After a period of storage (aging), the aroma becomes harmonious, the stimulating and spicy taste is significantly reduced, and the alcohol flavor becomes softer. Traditionally, the aging time of wine is usually several years or even more than ten years, while ultrasonic treatment can greatly shorten the aging time.

Hangzhou Shenghui Ultrasonic Cocktail Taste Improvement Equipment