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Preparation process for sugarcane fruit wine

A preparation process and sugarcane technology, applied in the field of food processing, can solve the problems of low value of sugarcane juice, and achieve the effects of strong alcohol production capacity, easy control of fermentation conditions and short fermentation time.

Inactive Publication Date: 2016-10-26
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, sugarcane juice was mainly used to prepare sucrose, and sugarcane juice was rarely processed, resulting in a low value of sugarcane juice

Method used

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  • Preparation process for sugarcane fruit wine
  • Preparation process for sugarcane fruit wine
  • Preparation process for sugarcane fruit wine

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Effect test

Embodiment 1

[0017] The preparation technology of the first chapter a kind of sugarcane fruit wine, comprises the steps:

[0018] A preparation process of sugarcane fruit wine, the steps are as follows: fresh sugarcane is squeezed to obtain sugarcane juice, the sugar content of the sugarcane juice is adjusted to 17-19% by using sucrose, the pH value of the sugarcane juice is adjusted to 4.4-4.7 by using citric acid and calcium carbonate, and the adjustment is completed Afterwards, it is sterilized under high temperature and high pressure and cooled to room temperature. Then, under aseptic operation, 2.5-3.5% by weight of fermentation material Saccharomyces cerevisiae is added, and placed at 27-28°C for anaerobic fermentation for 3-4 days to obtain sugarcane fruit wine.

[0019] Chapter II Alcoholic Fermentation Process Optimization of Sugarcane Juice

[0020] 2.1. Introduction

[0021] The strain used for alcohol fermentation is yeast, which is a fungus and facultative anaerobic bacteria....

Embodiment 2

[0089] A preparation process of sugarcane fruit wine, the steps are as follows: fresh sugarcane is squeezed to obtain sugarcane juice, the sugar content of the sugarcane juice is adjusted to 19% by using sucrose, the pH value of the sugarcane juice is adjusted to 4.7 by using citric acid and calcium carbonate, and the high temperature and high pressure is extinguished after the adjustment is completed. and cooled to room temperature, then insert 3.5% Saccharomyces cerevisiae in the weight percentage of the fermentation material under aseptic operation, place it at 28°C for anaerobic fermentation for 4 days, and obtain sugarcane fruit wine.

Embodiment 3

[0091] A preparation process of sugarcane fruit wine, the steps are as follows: fresh sugarcane is squeezed to obtain sugarcane juice, the sugar content of the sugarcane juice is adjusted to 17% by using sucrose, the pH value of the sugarcane juice is adjusted to 4.4 by using citric acid and calcium carbonate, and the high temperature and high pressure is extinguished after the adjustment is completed. and cooled to room temperature, then insert 2.5% Saccharomyces cerevisiae in the weight percentage of the fermentation material under aseptic operation, and place it at 27°C for anaerobic fermentation for 3 days to obtain sugarcane fruit wine.

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Abstract

The invention provides a preparation process for a sugarcane fruit wine. The preparation process comprises the following steps: squeezing fresh sugarcane to obtain sugarcane juice; adjusting the sugar content of the sugarcane juice to 17 to 19% by using cane sugar; adjusting the pH value of the sugarcane juice to 4.4 to 4.7 by using citric acid and calcium carbonate; carrying out high-temperature autoclaving after completion of adjustment and then cooling the sugarcane juice to room temperature; and under an aseptic condition, carrying out inoculation with Saccharomyces cerevisiae accounting for 2.5 to 3.5% of the weight of a fermentation material and carrying out anaerobic fermentation at 27 to 28 DEG C for 3 to 4 d so as to obtain the sugarcane fruit wine. The preparation process for the sugarcane fruit wine is simple and does not need extra addition of a carbon source and a nitrogen source, and fermentation conditions are not strict and are easy to control; the sugarcane fruit wine is short in alcoholic fermentation time and high in yield, and the alcohol production capability of Saccharomyces cerevisiae is strong; and the sugarcane juice has high sugar content, and the sugarcane fruit wine obtained after alcoholic fermentation is clear, bright, soft in mouthfeel, and rich in bouquet.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation process of sugarcane fruit wine. Background technique [0002] Sugarcane is sweet and nutritious, and is known as the best fruit in winter, and it is also called "autumn sugarcane competition ginseng". Sugarcane contains high moisture content, 84% moisture, 0.2g protein, 0.5g fat, 8mg calcium, 4.0mg phosphorus and 1.3mg iron per 100g sugarcane. Sugarcane juice contains a variety of essential amino acids and non-essential amino acids, such as serine, alanine, lysine, asmonic acid, hydroxybutyric acid, etc.; it also contains malic acid, oxalic acid, citric acid, etc., which are beneficial to human metabolism. Organic acids; and vitamin B1, vitamin B2, vitamin B6, vitamin C, etc. necessary to maintain human health. In the past, sugarcane juice was mainly used to prepare sucrose, and sugarcane juice was rarely processed, resulting in a low value of sugarcane j...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 邓立高李凯黄婷婷陆海勤杭方学谢彩锋李一
Owner GUANGXI UNIV
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