Method for producing compound rum from sugarcane juice and sugarcane molasses

Abstract

The invention relates to a method for producing compound rum from sugarcane juice and sugarcane molasses, comprising the following steps: injecting yeast sample solution into unfermented solution to ferment the unfermented solution to obtain manure fermented solution; distilling and condensing part of the fermented solution in a clearance copper kettle-type distiller to obtain heavy raw rum; feeding the remaining fermented solution into a tower-type continuous distillation system to be distilled and condensed to obtain light raw rum; and injecting both the heavy raw rum and the light raw rum to an oak barrel to be aged. The method for producing compound rum from sugarcane juice and sugarcane molasses meet the international requirement for the characteristics, the fragrance, the flavor, the taste, the color and other traditional indexes of the rum, guarantees the economic and social benefits, fills the blank that no rum is produced in China and provides a favorable condition to diversify the life of people.

Description

technical field [0001] The invention belongs to the method field of producing composite rum from sugarcane juice and molasses. Background technique [0002] At present, the order of the world's four famous wines is: wine, brandy, whiskey and rum, and rum ranks fourth. Rum is spelled RUM in English, RHUM in French, and RON in Spanish and Portuguese. Rum is one of the oldest world-famous wines. Its production and brewing have a history of more than 400 years. The production plants are basically distributed in sugarcane-producing countries and regions, mainly in North and South America and the Caribbean, and others such as Europe, Australia, and Africa. There are some in Asia and Asia. There are more than a dozen rum distilleries in India, Nepal, Thailand and the Philippines in Asia. And China, as a sugarcane and sugar producing country, is still a blank country for the production of rum. [0003] Rum has a strong and full aroma. Its aroma features a mixed aroma of caramel,...

AI Technical Summary

Problems solved by technology

[0005] 1. There is no clear explanation of the source of the aroma, style and color of the rum;

[0006] 2. There is no mention of the key process indicators of rum production - distillation temperature, etc., and the impact of these indicators on product quality is crucial;

[0008] 4. In the patent application "New Rum Process", the disclosed distillation method is similar to the distillation process of heavy rum, but the process does not remove harmful substances such as pure oil produced during the distillation process, This will make the hygienic index of the product wine far exceed the national standard hygienic index requirements, so that the product cannot be launched into the market

[0009] 5. The use of Dunder is a prominent feature that distinguishes the production of rum from other wines, but neither of the above two patent applications mentions it

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