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Preparation method of high transparency sugarcane wine

A high-transparency, sugarcane technology, applied in the field of high-transparency sugarcane wine preparation, can solve problems such as cumbersome brewing process, and achieve the effects of good color, good effect and strong degradation activity

Inactive Publication Date: 2018-11-30
GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention overcomes the technical problems that the sugarcane wine needs to be filtered after brewing and the brewing process is complicated, and provides a preparation method of the sugarcane wine with high transparency

Method used

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  • Preparation method of high transparency sugarcane wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of high-transparency sugarcane wine, comprising the steps of:

[0028] (1) Sugarcane pretreatment: wash the sugarcane, peel it, mash it into sugarcane juice and squeeze it to make sugarcane juice, and add a color-protecting agent to the sugarcane juice; the ratio of the color-protecting agent is 5:5 by mass : 10% wine lees extract, banana peel extract and alcohol-based solvent are mixed;

[0029] (2) deployment: adopting glucose to adjust the mass percentage of sugar in the sugarcane juice to be 30%;

[0030] (3) primary fermentation: add lignin-degrading bacteria to the sugarcane juice after (2) to ferment for 1 day to obtain primary fermentation product; the added amount of the lignin-degrading bacteria is 0.5% of the sugarcane juice quality;

[0031] (4) Main fermentation: adding Saccharomyces cerevisiae to the primary fermented product and then fermenting for 1 month to obtain the main fermented product; the added amount of the Saccharomyces ce...

Embodiment 2

[0037] A preparation method of high-transparency sugarcane wine, comprising the steps of:

[0038] (1) Sugarcane pretreatment: wash the sugarcane, peel it, mash it into sugarcane juice and squeeze it to make sugarcane juice, and add a color-protecting agent to the sugarcane juice; the ratio of the color-protecting agent is 5:5 by mass : 10% wine lees extract, banana peel extract and alcohol-based solvent are mixed;

[0039] (2) deployment: adopt glucose and raffinose to adjust the mass percentage composition of the sugar in the sugarcane juice to be 20%;

[0040] (3) Primary fermentation: adding lignin-degrading bacteria to the sugarcane juice after (2) to ferment for 2 days to obtain a primary fermentation product; the added amount of the lignin-degrading bacteria is 0.1% of the sugarcane juice quality;

[0041] (4) Main fermentation: adding Saccharomyces cerevisiae to the primary fermented product and then fermenting for 2 months to obtain the main fermented product; the ad...

Embodiment 3

[0047] A preparation method of high-transparency sugarcane wine, comprising the steps of:

[0048] (1) Sugarcane pretreatment: wash the sugarcane, peel it, mash it into sugarcane juice and squeeze it to make sugarcane juice, and add a color-protecting agent to the sugarcane juice; the ratio of the color-protecting agent is 5:5 by mass : 10% wine lees extract, banana peel extract and alcohol-based solvent are mixed;

[0049] (2) deployment: adopt konjac mannan, mogroside, glucose, sucrose, fructose and raffinose to adjust the mass percentage of sugar in the sugarcane juice to 25%;

[0050] (3) Primary fermentation: adding lignin-degrading bacteria to the sugarcane juice after (2) to ferment for 2 days to obtain a primary fermentation product; the added amount of the lignin-degrading bacteria is 0.3% of the sugarcane juice quality;

[0051] (4) Main fermentation: adding Saccharomyces cerevisiae to the primary fermented product and fermenting for 2 months to obtain the main ferm...

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Abstract

The invention discloses a preparation method high transparency sugarcane wine. The preparation method comprises the following steps: (1) pretreatment of sugarcane; cleaning and peeling the sugarcane,mashing and squeezing into sugarcane juice, adding a color fixative into the sugarcane juice; (2) blending: adjusting the mass percentage content of sugar in the sugarcane juice to be 20% to 30%; (3)primary fermentation: adding lignin degrading bacteria into the sugarcane juice for fermenting for 1 to 2d to obtain a primary ferment; the addition amount of the lignin degrading bacteria is 0.1% to0.5% of the mass of the sugarcane juice; (4) main fermentation: adding saccharomyces cerevisiae into the primary ferment for fermenting for 1 to 2 months to obtain a main ferment; the addition amountof the saccharomyces cerevisiae is 0.1% to 0.5% of the mass of the primary ferment; (5) ageing: adding zymin into the main ferment, then placing in an alternating current panel electric field environment with Electric field treatment dose of 1.5 to 4.5kV / cm for 2 to 3 months to obtain the sugarcane wine. The preparation method of the high transparency sugarcane wine provided by the invention has better transparency without filtration.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of high-transparency sugarcane wine. Background technique [0002] The ancients called sugarcane juice "spleen fruit", which has the effects of nourishing the heart and spleen, invigorating the stomach and moistening the lungs, promoting body fluid and quenching thirst. It is rich in sucrose, fructose, glucose, and also contains asparagine, aspartic acid, alanine, citric acid, vitamin A, vitamin C, niacin, riboflavin, potassium, calcium, phosphorus, iron, etc. Nutrients, wherein the content of iron is 9mg / kg, ranking first in fruits, known as "blood fruit". Guangxi is the largest sugarcane plantation area in my country. It has very rich sugarcane resources. Sugarcane sugar is a traditional sugarcane industry. At present, in order to improve the sugarcane industry chain and increase the industrial value of sugarcane, it can use the rich sugar and vari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12N1/36
CPCC12G3/02C12N1/36
Inventor 韩佳琪谢剑玲
Owner GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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