Method for preparing sugarcane fruit wine

A technology of sugarcane and fruit wine, applied in the field of fruit wine fermentation, can solve the problems that the production process is difficult to achieve large-scale industrial production, S. Processing time and cost, unique taste effect

Active Publication Date: 2015-01-28
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0005] At present, researchers have carried out research on the brewing and production of sugar cane wine, but judging from the research progress, the existing production process of sugar cane wine is relatively cumbersome
First of all, the sugarcane harvested by large-scale planting contains impurities such as cane leaves, fibrous roots, and soil. The sugarcane juice obtained by direct pressing contains more impurities and bacteria. The current sugarcane wine production process requires high quality sugarcane juice. Therefore, it is necessary to pre-treat the sugarcane, such as cleaning, removing impuri

Method used

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  • Method for preparing sugarcane fruit wine
  • Method for preparing sugarcane fruit wine
  • Method for preparing sugarcane fruit wine

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Example 1 Preparation of sugarcane wine

[0031] 1. Disinfect and sterilize production equipment;

[0032] 2. Squeeze the raw sugarcane juice of whole-stem cane with an inclusion rate of 5%, use a 100-mesh filter cloth to filter out bagasse and impurities, and then use a 300-mesh filter cloth for fine filtration to obtain 160kg of sugarcane raw juice;

[0033] 3. Sterilize the raw sugarcane juice at 70°C for 25min to obtain sugarcane juice, then remove the flocs suspended in the upper layer of the sugarcane juice, and transfer the lower clear liquid to the fermentation tank;

[0034] 4. Cool the sugarcane juice in the fermentation tank to 32°C, adjust the sugar cane juice to 18°Bx, to obtain the fermentation liquid;

[0035] 5. Use 30°C sterile water to activate the active dry powder of Saccharomyces cerevisiae, the activation method is 30°C water bath for 35 minutes, the weight ratio of the active dry powder of Saccharomyces cerevisiae to the sterile water is 1:20, and then mix ...

Embodiment 2

[0038] Example 2 Preparation of sugarcane wine

[0039] 1. Disinfect and sterilize production equipment;

[0040] 2. Squeeze the raw sugarcane juice of whole-stem cane with 15% inclusion rate, use 250 mesh filter cloth to filter out a little bagasse and impurities, and then use 400 mesh filter cloth for fine filtration to obtain 160kg sugarcane raw juice;

[0041] 3. Sterilize the raw sugarcane juice at 100°C for 35min to obtain sugarcane juice, then remove the flocs suspended in the upper layer of the sugarcane juice, and transfer the lower clear liquid to the fermentation tank;

[0042] 4. Cool the sugarcane juice in the fermentor to 32°C, adjust the sugar cane juice to 25°Bx, to obtain the fermentation liquid;

[0043] 5. Use 40℃ sterile water to activate the active dry yeast Saccharomyces cerevisiae powder, and use 50mL of sterile 40℃ water for every 1g of yeast active dry powder. The activation method is 40℃ water bath for 25 minutes, and then mix the activated Saccharomyces cerev...

Embodiment 3

[0046] Example 3 Preparation of sugarcane wine

[0047] 1. Disinfect and sterilize production equipment;

[0048] 2. Squeeze the raw sugarcane juice of whole-stem cane with an inclusion rate of 10%, use a 200-mesh filter cloth to filter out a little bagasse and impurities, and then use a 350-mesh filter cloth for fine filtration to obtain 160kg of sugarcane juice;

[0049] 3. Sterilize the raw sugarcane juice at 100°C for 35min to obtain sugarcane juice, then remove the flocs suspended in the upper layer of the sugarcane juice, and transfer the lower clear liquid to the fermentation tank;

[0050] 4. Cool down the sugarcane juice in the fermentor to 32°C, adjust the sugar cane juice to 23°Bx, to obtain the fermentation liquid;

[0051] 5. Use 32°C sterile water to activate active dry powder of Saccharomyces cerevisiae, the activation method is 32°C water bath for 30 minutes, the weight ratio of active dry powder of Saccharomyces cerevisiae to the sterile water is 1:30; then mix the act...

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Abstract

The invention discloses a method for preparing sugarcane fruit wine. The method comprises the steps: squeezing to obtain raw crude sugarcane juice from full-stem sugarcanes with high inclusion rate, filtering and sterilizing, regulating a sugar degree, then adding activated saccharomyces cerevisiae for fermentation, regulating the sugar degree of the sugarcane juice to 18 to 25 brix degrees, fermenting at the temperature of 15 to 30 DEG C till the percentage of alcohol by volume is more than 8, then stopping fermentation, performing ultraprecise filtering on fermentation broth to obtain a raw liquid of the sugarcane fruit wine, and ageing the raw liquid of the sugarcane fruit wine for more than 15 days to obtain the sugarcane fruit wine. According to the method disclosed by the invention, a production process is simple, is easy to operate, has a relatively low requirement on the production condition and equipment of a factory, can be put into production flexibly in factories of various conditions, and is suitable for large-scale popularization; and the obtained sugarcane fruit wine has the flavor of sugarcane, is unique, rich and pure in taste, and is low in cost, easy to produce and more suitable to the public of China in taste compared with other traditional grain alcohols and other fruit wines.

Description

Technical field [0001] The invention belongs to the technical field of fruit wine fermentation and relates to a preparation method of sugarcane fruit wine. Background technique [0002] Sugarcane is a temperate and tropical crop. Its sugar content is very rich. The sugar content is mainly composed of sucrose, fructose and glucose, about 18-20%. In addition, it also contains aspartic acid, aspartic acid, alanine, citric acid, Vitamin A, vitamin C, niacin, riboflavin, iron, calcium, phosphorus, manganese, zinc and other nutrients, especially iron content is as high as 9mg / kg, ranking first among fruits. [0003] Sugarcane is the main raw material for the manufacture of cane sugar, and can be used to produce ethanol as an energy substitute. The world's largest sugarcane producers are Brazil, India and China. Guangxi is the largest sugarcane and sugar production area in China. In recent years, the sugarcane planting area in Guangxi has stabilized at about 16 million mu. The sugarcane ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 陈赶林郑凤锦孙健林波方晓纯李志春蒙艳红
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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