Method for producing strong flavor type dark rum by using pure sugar cane juice

A dark rum, strong-flavor technology, which is applied in the preparation of alcoholic beverages and other directions, can solve the problem of not fully considering the composition of nutrient sources metabolized by cane juice yeast, the higher alcohol content of fermented wine, high fusel alcohol content, and the color and luster of rum. To solve the problems of superficiality, the effect of eliminating the pre-treatment process of waste honey, improving the fermentation alcohol content and lowering the content of higher alcohol is achieved.

Active Publication Date: 2013-01-09
云南香格里拉太阳魂酒庄产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) Fermentation with waste honey as raw material, due to the high content of salt and colloid, the pretreatment is more complicated, and the aroma of the produced wine is not pure
[0005] (2) The rum produced by fermentation of pure sugarcane juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Take 150kg of sugarcane produced in Zhanjiang, Guangdong, and use a TJ-305 sugarcane press to mechanically press to obtain 90L of sugarcane juice with an acidity of 13g / L and a total sugar of 135g / L, and add Novozymes’ 0.086g of L-type compound plant hydrolase, quickly lower the temperature of sugarcane juice to 10°C, keep it warm at 10°C for 30h, and take the supernatant to obtain 86L of clarified sugarcane juice. Boil the clarified cane juice in an open pot for 3 hours to obtain concentrated sugarcane juice with a sugar content of 320g / L. Cool down to 15°C and add 158g of potassium bicarbonate to obtain fermented mash with a total acidity of 10g / L. According to 150mg / L Add trehalose at a ratio of 100ppm, add activated R2 yeast from Mauri, Australia at a ratio of 100ppm, add 17.2g of diammonium hydrogen phosphate after fermentation starts, ferment at 15°C for 7 days, and finally obtain sugarcane with a residual sugar of 2.4g / L wine. After the sugarcane wine was left ...

Embodiment 2

[0036] Take 150kg of sugarcane produced in Zhanjiang, Guangdong, and use a TJ-305 sugarcane press to mechanically press to obtain 90L of sugarcane juice with an acidity of 13g / L and a total sugar of 135g / L, and add Novozymes’ M-type compound plant hydrolase 0.132g and quickly lower the temperature of sugarcane juice to 15°C, let it stand for 25 hours and take the supernatant to obtain 88L of clarified sugarcane juice. Boil the cane juice in an open pot for 2 hours to obtain concentrated sugarcane juice with a sugar content of 280g / L, cool down to 20°C, add 170g of potassium bicarbonate, and obtain a fermented mash with a total acidity of 9g / L, according to 100mg / L Add trehalose at a ratio of 150ppm, add activated R2 yeast from Mauri, Australia at a ratio of 150ppm, add 17.8g of diammonium hydrogen phosphate after the fermentation starts, ferment at 20°C for 5 days, and finally obtain sugarcane with a residual sugar of 3.5g / L wine. After the sugar cane wine was left to stand fo...

Embodiment 3

[0040] Take 150kg of sugarcane produced in Zhanjiang, Guangdong, and use a TJ-305 sugarcane press to mechanically press to obtain 90L of sugarcane juice with an acidity of 13g / L and a total sugar of 135g / L, and add Novozymes’ N-type compound plant hydrolase 0.132g and quickly lower the temperature of sugarcane juice to 12°C, keep it warm at 12°C for 25 hours, take the supernatant to obtain 88L of clarified sugarcane juice. Boil the cane juice in an open pot for 1 hour to obtain concentrated sugarcane juice with a sugar content of 250g / L, cool down to 30°C, add 135g of potassium bicarbonate, and obtain fermented mash with a total acidity of 7g / L, according to 50mg / L Add trehalose at a ratio of 200ppm, add activated R2 yeast from Mauri Company in Australia at a ratio of 200ppm, add 17.8g of diammonium hydrogen phosphate after the fermentation starts, and ferment at 30°C for 5 days to finally obtain sugarcane with a residual sugar of 3.2g / L wine. After the sugar cane wine was l...

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Abstract

The invention discloses a method for producing strong flavor type dark rum by using pure sugar cane juice. The method comprises the following steps of: preparing sugar cane juice and then clarifying; boiling and concentrating the sugar cane juice at a high temperature; adding a nitrogen source nutrient and trehalose, adjusting acidity and fermenting; distilling fermented sugar cane wine; storing the sugar cane distilled wine with an oak barrel; and finally, performing blending, stable treatment and electric field ripening of the dark rum. The method has a simple process; the strong flavor type dark rum with sugar cane faint scent, rich oak scent, wine scent and mellow and full mouthfeel of the ripe dark rum is prepared by taking the sugar cane planted in China as a raw material through combination of the conventional and modern concentration and distillation technologies and advanced physical electric field ripening technology; and a new idea is provided for good development of the sugar cane industry and deep processing of the sugar cane.

Description

technical field [0001] The present invention relates to the field of fruit wine distilled wine production and new product research and development, in particular to a method of producing dark rum using techniques such as clarification of sugarcane juice, boiling and concentration to produce flavor, fermentation and distillation, oak barrel aging and electromagnetic field ripening. technical method. Background technique [0002] As the main raw material for the production of sucrose, sugarcane is widely planted in southern China. Now the main production areas are Guangxi, Yunnan, Guangdong, Sichuan, Hainan and other southern provinces. At present, the country's total planting area exceeds 27 million mu, and the total sugarcane output exceeds 100 million tons. Sugarcane juice contains 120-150g / L of sugar, and it is also a very popular fresh fruit. The sucrose industry chain is very long, and its comprehensive utilization value is great. While white sugar is the main producti...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 杨华峰曾新安于淑娟刘加强
Owner 云南香格里拉太阳魂酒庄产业有限公司
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