Method for improving flavored substances of rum

A technology for flavor substances and rum, which is applied in the field of improving the flavor substances of rum, can solve the problems of high content of higher alcohols and fusel alcohols, many equipment requirements, high gum content, etc., and achieve various ester content, hygienic safety High, soft taste effect

Active Publication Date: 2019-05-03
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

However, the flavor of rum still cannot meet the requirements at present, and there are many equipment requirements, and the cost of making wine is high; in addition, fermentation with molasses as raw material still has high gum content, light wine color, impure aroma, and weak taste. problems, and due to the influence of yeast metabolites, the content of higher alcohols and fusel alcohols in rum is high

Method used

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  • Method for improving flavored substances of rum

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Effect test

Embodiment 1

[0045] A method for improving the flavor of rum, comprising the steps of molasses fermentation, secondary distillation, aging, blending, filtering, filling, and packaging. The molasses fermentation is to use two or more yeasts to ferment together in an acidic environment to reach the alcohol content. 8-11% (V / V);

[0046] The preparation method of described molasses is:

[0047] 1) Take sugarcane as raw material, put it in a frying pan with a temperature of 40°C and fry for 15 minutes;

[0048] 2) transfer the fried sugarcane to a microwave kettle, add an organic acid solution, adjust the pH to 4.5, and start the microwave kettle for the first microwave treatment;

[0049] 3) After the first microwave treatment is completed, add the compound enzyme solution containing the carrier, heat it for 1 hour at a temperature of 30° C., and then start the microwave kettle again for the second microwave treatment;

[0050] 4) concentrated to brix after filtration to be 70Bx, to obtain ...

Embodiment 2

[0073] A method for improving the flavor of rum, comprising the steps of molasses fermentation, secondary distillation, aging, blending, filtering, filling, and packaging. The molasses fermentation is to use two or more yeasts to ferment together in an acidic environment to reach the alcohol content. 8-11% (V / V);

[0074] The preparation method of described molasses is:

[0075] 1) Take sugar cane as raw material, put it in a frying pan with a temperature of 50°C and fry for 20 minutes;

[0076] 2) transfer the fried sugarcane to a microwave kettle, add an organic acid solution, adjust the pH to 6.0, and start the microwave kettle for the first microwave treatment;

[0077] 3) After the first microwave treatment is completed, add the compound enzyme solution containing the carrier, heat it for 2 hours at a temperature of 40° C., and then start the microwave kettle again for the second microwave treatment;

[0078] 4) After filtering, concentrate until the Brix is ​​80Bx, to ...

Embodiment 3

[0101] A method for improving the flavor of rum, comprising the steps of molasses fermentation, secondary distillation, aging, blending, filtering, filling, and packaging. The molasses fermentation is to use two or more yeasts to ferment together in an acidic environment to reach the alcohol content. 8-11% (V / V);

[0102] The preparation method of described molasses is:

[0103] 1) Take sugarcane as raw material, put it in a frying pan with a temperature of 45°C and fry for 18 minutes;

[0104] 2) transfer the fried sugarcane to a microwave kettle, add an organic acid solution, adjust the pH to 5.0, and start the microwave kettle for the first microwave treatment;

[0105] 3) After the first microwave treatment is completed, add the compound enzyme solution containing the carrier, heat it for 1.5 hours at a temperature of 35° C., and then start the microwave kettle again for the second microwave treatment;

[0106] 4) concentrated to brix after filtration to be 75Bx, to obta...

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Abstract

The invention relates to the technical field of wine preparation, in particular to a method for improving flavored substances of rum. The method comprises the following steps of performing fermentation with molasses, performing distillation twice, performing ageing, performing blending, performing filtering, performing filling, and performing packing. The step of performing fermentation with molasses lies in that two or more kinds of yeast are used for jointed fermentation in acid environment until the alcohol content is 8-11% (V/V). The rum prepared by the method is rich in wine body fragrance, and smooth in mouth feel, and has unique fragrance and prominent flavor. Through multi-yeast fermentation, the diversity of ester substances is increased. The rum body is rich in rum fragrance, sothat the rum body is rich and mellow, low in irritation, high in content of esters, soft in mouth feel, and low in content of fusel oil. Through combination of fermentation with an oak barrel, the quality of the rum is improved. The method is simple to operate and low in cost, can be realized by a common method, and is high in hygiene and safety.

Description

technical field [0001] The invention relates to the technical field of wine making, in particular to a method for improving flavor substances of rum. 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. The spirit obtained by fermenting, distilling and aging sugar cane molasses is called rum in the world. With the improvement of people's living standards, the consumption of rum as the king of cocktail base wine is increasing, and the drinking place of rum has also penetrated from a single bar to the homes of ordinary people. However, because the raw material defined by rum is sugar cane and its subsidiary products, it can be called rum. This is not only the characteristic of rum, but also the shortcoming of rum from another perspective. It is brought by the raw materials, and it is also related to the fermentation distillation process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024C12H6/02C12R1/865C12R1/645C12R1/84
Inventor 黄光农曾文生张振月周开法周燕
Owner 广西农垦糖业(集团)昌菱制糖有限公司
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