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Preparation method of sweet osmanthus rum

A technology of rum and sweet-scented osmanthus, which is applied in the field of preparation of sweet-scented osmanthus rum, can solve the problems of waste, high cost, and low utilization rate of sugarcane sugar, and achieve the effect of increasing income and improving utilization rate

Pending Publication Date: 2020-09-04
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are fruity rums on the market, but during the preparation process, the shelf life of the raw fruit is short and the waste is large. At the same time, the utilization rate of sugar cane is not high, which leads to higher product costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of sweet-scented osmanthus rum, concrete operation method is as follows:

[0021] a. Pretreatment: physically squeeze the sugarcane juice to separate sugarcane juice and bagasse;

[0022] b. Enzymolysis: mix the bagasse obtained in step a with water, add cellulase and pectinase, enzymolyze at 45°C for 30-60 minutes, deenzyme the mixed solution, filter, and take the enzymolysis solution; among them, sugarcane The mass ratio of slag to water is 1:8-10, and the addition amount (mass percentage) of cellulase and pectinase is 0.3-0.5%, 0.1-0.3%;

[0023] c. Concentration: mix the sugarcane juice obtained in step a with the enzymolysis solution obtained in step b, and concentrate to 1 / 2 of the original volume to obtain a concentrate;

[0024] d. Fermentation: adding yeast to the concentrated solution obtained in step c, the amount of yeast added is 0.3-0.5%, and sealed and fermented at room temperature for 3-5 days to obtain a fermented liquid; ...

Embodiment 2

[0033] A kind of preparation method of sweet-scented osmanthus rum, concrete operation method is as follows:

[0034] a. Pretreatment: physically squeeze the sugarcane juice to separate sugarcane juice and bagasse;

[0035] b. Enzymolysis: mix the bagasse obtained in step a with water, add cellulase and pectinase, enzymolyze at 45°C for 30-60 minutes, deenzyme the mixed solution, filter, and take the enzymolysis solution; among them, sugarcane The mass ratio of slag to water is 1:8-10, and the addition amount (mass percentage) of cellulase and pectinase is 0.3-0.5%, 0.1-0.3%;

[0036] c. Concentration: mix the sugarcane juice obtained in step a with the enzymolysis solution obtained in step b, and concentrate to 1 / 2 of the original volume to obtain a concentrate;

[0037] d. Fermentation: adding yeast to the concentrated solution obtained in step c, the amount of yeast added is 0.3-0.5%, and sealed and fermented at room temperature for 3-5 days to obtain a fermented liquid; ...

Embodiment 3

[0046] A kind of preparation method of sweet-scented osmanthus rum, concrete operation method is as follows:

[0047] a. Pretreatment: physically squeeze the sugarcane juice to separate sugarcane juice and bagasse;

[0048] b. Enzymolysis: mix the bagasse obtained in step a with water, add cellulase and pectinase, enzymolyze at 45°C for 30-60 minutes, deenzyme the mixed solution, filter, and take the enzymolysis solution; among them, sugarcane The mass ratio of slag to water is 1:8-10, and the addition amount (mass percentage) of cellulase and pectinase is 0.3-0.5%, 0.1-0.3%;

[0049] c. Concentration: mix the sugarcane juice obtained in step a with the enzymolysis solution obtained in step b, and concentrate to 1 / 2 of the original volume to obtain a concentrate;

[0050] d. Fermentation: adding yeast to the concentrated solution obtained in step c, the amount of yeast added is 0.3-0.5%, and sealed and fermented at room temperature for 3-5 days to obtain a fermented liquid; ...

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Abstract

The invention provides a preparation method of sweet osmanthus rum and relates to the technical field of food processing. The preparation method comprises six specific operation steps as follows: pretreatment, enzymolysis, concentration, fermentation, mixing and distillation. According the preparation method of the sweet osmanthus rum, saccharides in bagasse are sufficiently utilized by cellulaseand pectinase, and the saccharide substances in sugar cane juice and the bagasse are taken as raw materials of the rum, so that the utilization rate of the raw materials is increased; and meanwhile, sweet osmanthus cream is prepared from sweet osmanthus and taken as the raw material of the rum, the problem about storage of the sweet osmanthus is solved, the sweet osmanthus cream can also be takenas a byproduct, and therefore, earnings are increased.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a preparation method of sweet-scented osmanthus rum. Background technique: [0002] Rum is a kind of distilled alcohol produced from sugarcane, with a sweet taste and a strong fragrance. Rum is made from sugar juice pressed from sugar cane, fermented and distilled. Osmanthus fragrans is one of the ten famous traditional Chinese flowers. It is fragrant and fragrant, and is also used as a raw material for osmanthus wine. Currently there is fruity rum on the market, but during the preparation process, the shelf life of the raw fruit is short and the waste is large, and the utilization rate of sugar cane is not high at the same time, which leads to a higher cost of the product. Invention content: [0003] The purpose of the present invention is to provide a kind of preparation method of sweet-scented osmanthus rum in order to overcome the weak point that above-mentioned ...

Claims

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Application Information

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IPC IPC(8): C12G3/021C12G3/06
CPCC12G3/021C12G3/06
Inventor 臧良运段明明宁永丽任维陈丽萍覃朝珍梁玉莲梁胜海
Owner HEZHOU UNIV