Processing method of cane wine

A processing method and sugarcane technology, applied in the field of food processing, can solve the problems of poor taste, impure flavor of sugarcane wine, etc., and achieve the effects of weakening stamina, strong fermentation ability of yeast, and improving flavor

Inactive Publication Date: 2018-12-21
GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention mainly solves the technical problems of impure flavor and poor taste of sugar cane wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method for sugarcane wine, comprising the steps of:

[0025] (1) Sugarcane pretreatment: wash and squeeze the sugarcane into juice,

[0026] (2) Filtration: adopt plate and frame filter press to filter sugarcane juice;

[0027] (3) Composition adjustment; adjust the soluble solids content of sugarcane juice to 18% with white granulated sugar, zina polysaccharide, camellia oleifera polysaccharide, β-carotin, ursolic acid and deionized water, and then adjust with potassium dihydrogen phosphate The pH value is up to 5; the mass ratio of the white granulated sugar, zina polysaccharide, camellia oleifera polysaccharide, β-carotin and ursolic acid is 20:3:1:1:0.1;

[0028] (4) Sterilization: the fermented liquid is pasteurized;

[0029] (5) Alcoholic fermentation: adding Saccharomyces cerevisiae and wine lees extract to sugarcane juice and fermenting for 5 days to obtain the raw sugarcane wine; the added amount of Saccharomyces cerevisiae strains is 1% of the s...

Embodiment 2

[0034] A processing method for sugarcane wine, comprising the steps of:

[0035] (1) Sugarcane pretreatment: wash and squeeze the sugarcane into juice,

[0036] (2) Filtration: adopt plate and frame filter press to filter sugarcane juice;

[0037] (3) Composition adjustment; adjust the soluble solids content of sugarcane juice to 18% with white granulated sugar, zina polysaccharide, camellia oleifera polysaccharide, β-carotin, ursolic acid and deionized water, and then adjust with potassium dihydrogen phosphate The pH value is up to 4.5; the mass ratio of the white granulated sugar, zina polysaccharide, camellia oleifera polysaccharide, β-carotin, and ursolic acid is 40:1:3:0.1:1;

[0038] (4) Sterilization: the fermented liquid is pasteurized;

[0039] (5) Alcoholic fermentation: adding Saccharomyces cerevisiae and wine lees extract to sugarcane juice and fermenting for 1 day to obtain the raw sugarcane wine; the added amount of Saccharomyces cerevisiae strains is 5% of the...

Embodiment 3

[0044] A processing method for sugarcane wine, comprising the steps of:

[0045] (1) Sugarcane pretreatment: wash and squeeze the sugarcane into juice,

[0046] (2) Filtration: adopt plate and frame filter press to filter sugarcane juice;

[0047](3) Composition adjustment; adjust the soluble solids content of sugarcane juice to 18% with white granulated sugar, zina polysaccharide, camellia oleifera polysaccharide, β-carotin, ursolic acid and deionized water, and then adjust with potassium dihydrogen phosphate The pH value is up to 4.8; the mass ratio of white granulated sugar, fern polysaccharide, camellia oleifera polysaccharide, β-carotin and ursolic acid is 30:2:2:0.5:0.5;

[0048] (4) Sterilization: pasteurize the fermented liquid;

[0049] (5) Alcoholic fermentation: adding Saccharomyces cerevisiae and wine lees extract to the sugarcane juice and fermenting for 3 days to obtain the raw sugarcane wine; the added amount of Saccharomyces cerevisiae strains is 3% of the su...

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PUM

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Abstract

The invention discloses a processing method of cane wine. The processing method comprises the following steps: (1) cane pretreatment; (2) filtering; (3) component adjustment: the soluble solid contentof cane juice is adjusted by white granulated sugar, potentilla anserine polysaccharide, camellia oleifera cake polysaccharide, beta-daucosterol, ursolic acid and deionized water, and the pH value isadjusted to 4.5-5 with monopotassium phosphate; (4) sterilization: fermentation broth is subjected to pasteurization; (5) alcoholic fermentation: saccharomyces cerevisiae and a grape wine lee extractare added in the cane juice, and fermentation is performed, so that the raw cane wine is obtained; and (6) refined filtration, ageing, blending and sterilization: after refined filtration with cellulose acetate fiber, konjac manan, mogroside, pumpkin juice and bagasse wood vinegar are added in the raw cane wine subjected to refined filtration, ageing is performed for 15-20 d, and then citric acidand DL-malic acid are added in the raw cane wine, and then the raw cane wire is subjected to pasteurization to obtain the cane wine. Mixed fermentation of the grape wine lee extract and the saccharomyces cerevisiae is used, the fermentation capability of the saccharomyces cerevisiae is strong, and the flavor of the cane wine is strong.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of sugar cane 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 various nutrients of s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
CPCC12G3/02C12G3/06
Inventor 韩佳琪谢剑玲
Owner GUANGXI ZHEYUAN AGRI SCI & TECH CO LTD
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