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Method for producing medicinal and edible rum from molasses

A technology of rum and molasses, which is applied in the field of rum production, can solve problems such as the inability to solve the fusel alcohol content of fermented wine, the inability to solve the final wine, and unfavorable batch production, so as to achieve automatic control, diverse taste and flavor, The effect of high equipment utilization

Inactive Publication Date: 2015-04-22
广西农垦糖业(集团)昌菱制糖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods still have deficiencies in the fermentation, distillation, and aging processes. The main defects are as follows: (1) molasses fermentation, due to the high content of salt and gum in it, and complicated pretreatment, the wine produced has an impure aroma
(2) The rum produced by sugarcane juice fermentation has light color, monotonous aroma and low quality
(3) The distillation and aging methods cannot solve the problem of high fusel alcohol content in fermented wine
(4) The existing fermentation, distillation, and aging methods cannot solve the problem of insufficient stability of the taste, flavor, color and other indicators of the final wine, which is not conducive to mass production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material pretreatment: Dilute 560kg of sugarcane molasses with water to 45°BX, add phosphoric acid to adjust the pH value to 3.5, add flocculant polyacrylamide flocculant 2ppm, stir and set aside to settle, and separate to obtain molasses clear liquid;

[0031] 2. Low-concentration yeast culture solution: pump the molasses liquid processed in step 1 into a ventilated batching tank, add sulfuric acid, ammonium sulfate, and phosphoric acid at a ratio of 10:6:1, fully ventilate and stir to mix, and adjust the pH value To 2.0, further add water to dilute the molasses clear liquid to 15°BX to make a low-concentration yeast culture solution;

[0032] 3. High-concentration fermented sugar liquid: pump the molasses clear liquid prepared in step 1 into the high-level tank, and further dilute the molasses clear liquid to 35°BX to make a high-concentration fermented sugar liquid;

[0033] 4. Fermentation: Domesticated yeast is obtained by acclimating alcoholic yeast in mola...

Embodiment 2

[0040] 1. Raw material pretreatment: Dilute 560kg of molasses with water to 60°BX, add sulfuric acid to adjust the pH value to 4.0, add flocculant polyaluminium chloride, stir and set aside to settle, and separate to obtain molasses clear liquid;

[0041] 2. Low-concentration yeast culture solution: pump the molasses liquid processed in step 1 into a ventilated batching tank, add sulfuric acid, ammonium sulfate, and phosphoric acid at a ratio of 10:6:1, fully ventilate and stir to mix, and adjust the pH value To 3.3, further add water to dilute the molasses clear liquid to 25 ° BX to make a low-concentration yeast culture liquid;

[0042] 3. High-concentration fermented sugar liquid: pump the molasses clear liquid prepared in step 1 into the high-level tank, and further dilute the molasses clear liquid to 45°BX to make a high-concentration fermented sugar liquid;

[0043] 4. Fermentation: Domesticated yeast is obtained by acclimating alcoholic yeast in molasses medium. The mol...

Embodiment 3

[0050] 1. Raw material pretreatment: Dilute the molasses with water to 50°BX, add acid to adjust the pH value to 3.7, add polyaluminum chloride and polyferric chloride mixed flocculant, stir and set aside to settle, and separate to obtain molasses clear liquid;

[0051] 2. Low-concentration yeast culture solution: pump the molasses liquid processed in step 1 into a ventilated batching tank, add sulfuric acid, ammonium sulfate, and phosphoric acid at a ratio of 10:6:1, fully ventilate and stir to mix, and adjust the pH value To 2.0, further add water to dilute the molasses clear liquid to 21°BX to make a low-concentration yeast culture solution;

[0052] 3. High-concentration fermented sugar liquid: pump the molasses clear liquid prepared in step 1 into the high-level tank, and further dilute the molasses clear liquid to 40°BX to make a high-concentration fermented sugar liquid;

[0053] 4. Fermentation: Domesticated yeast is obtained by acclimating alcoholic yeast in molasses ...

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Abstract

The invention discloses a method for producing medicinal and edible rum from molasses. The method comprises the following process flows of raw material pretreatment; double-concentration continuous fermentation of immobilized yeast; multi-tower continuous distillation or kettle-type intermittent distillation; ageing; blending; and filtering. The method disclosed by the invention is simple in process and relatively low in cost; the obtained finished product of the rum is pure in aroma and unique in flavor; and the method can be used for stably producing a high-quality finished product of the rum and is suitable for industrial mass production.

Description

technical field [0001] The invention belongs to the technical field of rum production, in particular to a method for producing medicinal and edible rum by using molasses. Background technique [0002] Sugarcane is widely planted in southern my country, with a planting area of ​​more than 27 million mu and an annual sugarcane output of more than 100 million tons. In addition to mainly using sugarcane as raw material to produce white sugar, people also use waste materials such as bagasse, filter mud, and molasses to produce alcohol, yeast, fertilizer, citric acid, and food coloring. Among them, the spirits obtained by fermenting, distilling and aging with molasses as raw material are collectively called rum in the world. With the improvement of people's living standards, the consumption of rum, which is the king of cocktail base alcohol, is increasing. At the same time, the drinking place of rum has also penetrated from a single bar night scene to the daily life of ordinary p...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 周开发秦兑明李永勤张振月周燕王晓宁李冰曾文生陆杰光梁贤伟
Owner 广西农垦糖业(集团)昌菱制糖有限公司