CN100448973C - Sugar cane wine and its production process - Google Patents
Sugar cane wine and its production process Download PDFInfo
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- CN100448973C CN100448973C CNB2005100402458A CN200510040245A CN100448973C CN 100448973 C CN100448973 C CN 100448973C CN B2005100402458 A CNB2005100402458 A CN B2005100402458A CN 200510040245 A CN200510040245 A CN 200510040245A CN 100448973 C CN100448973 C CN 100448973C
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Abstract
The present invention discloses a sugar cane wine and a production process, and the product contains sugar cane components. The production process comprises the steps of culturing yeast, crushing sugar canes, sealing, anaerobic fermentation, distilling to output wine, etc. The present invention can utilize the sugar canes fully, and has the advantages of grain saving and good taste.
Description
Technical field:
The present invention relates to a kind of wine and production method thereof.
Background technology:
The saccharum Gramineae is a kind of fruit plant, and two kinds of colors of casting skin and rascal are arranged.Skin depth has wax layer, the moisture content abundance, and it is high to contain sugar part, and inner cell is well organized.5～8 months growth cycle cycles, per mu yield up to 20,000 jin about, it is simple to plant planting management, opposing natural disaster ability is strong.Over the past thousands of years, be used to sugaring and edible when fruit, other purposes are not found and utilize always, and development potentiality can not get improving.
Existing liquor is generally blended liquor, and grain consumption is big.
Summary of the invention:
The purpose of this utility model is to provide a kind of can make full use of sugarcane, saves food the rum of features good taste and production method.
Technical solution of the present invention is:
A kind of rum is characterized in that: contain the sugarcane composition.
A kind of production method of rum is characterized in that: comprise the following steps:
1. the cultivation of distiller's yeast: grain is pulverized as substratum, in the substratum by grain: water is that 1: 2～3 weight ratio adds entry, boils to pasty state, is cooled to 20～30 ℃, adds distiller's yeast and stirs evenly, and the insulation sealing is fermented;
2. cane powder is broken into length and is 2～4 centimetres segment, standby;
3. cultured distiller's yeast is added sugarcane and the distiller's yeast that crushes, the sealing anaerobically fermenting;
4. will distill out wine through the raw material after 3. step seals anaerobically fermenting, get product.
The step 1. add-on of middle distiller's yeast is 0.6～4% of a grain weight.The 1. middle distiller's yeast of step adds at twice, once adds before the fermentation beginning, and add-on is 0.3～2% of a grain weight, and another time adds when fermentation closes to an end, and add-on is 0.3～2% of a grain weight.The step sealing and fermenting time 1. is 4～12 days.Step 3. in sugarcane amount for step 1. in 6～20 times of grain weight, the distiller's yeast usage quantity be step 1. in grain weight 0.3～2%.The temperature of the 3. middle sealing anaerobically fermenting of step is 20～30 ℃, and fermentation time is 4～15 days.
Described sugarcane can be common sugarcane or and cane kind like sweet bar.
The present invention fully excavates the economic worth of sugarcane, solves people and the problem of making wine and striving grain, remedies China's food shortage deficiency, brings new life to plant husbandry simultaneously, is peasant's increasing both production and income; Byproduct after the wine brewing is environment friendly and pollution-free, and vinasse can be used for papermaking, making sheet, feed, organic fertilizer, wine vinegar etc.This measure is benefited the nation and the people, and can drive the related industries development, the chance that creates more jobs, and produce good economic benefit and social benefit.Product features good taste of the present invention.
The invention will be further described below in conjunction with embodiment.
Embodiment:
Embodiment:
A kind of production method of rum comprises the following steps:
1. the cultivation of distiller's yeast: with grain (corn, Chinese sorghum paddy or etc.) pulverize as substratum, in the substratum by grain: water is 1: 2～3 (examples 1: 2,1: 3) weight ratio add entry, boil to pasty state, being cooled to 20～30 ℃ (can be 20 ℃, 25 ℃, 30 ℃), adding 0.3～2% distiller's yeast that is equivalent to grain weight stirs evenly, 20～30 ℃ (can be 20 ℃, 25 ℃, 30 ℃) 4～12 days (examples 4 of insulation sealing fermentation, 8,12 days), before fermentation closes to an end, be spilled into 0.3～2% (example 0.3% that is equivalent to grain weight again, 1%, 2%) distiller's yeast promotes fermentation;
2. cane powder is broken into length and is 2～4 centimetres segment, standby;
3. cultured distiller's yeast is added sugarcane and the distiller's yeast that crushes, the sugarcane amount is 1. 6～20 times (6 times, 12 times, 16 times, 20 times of examples) of middle grain weight of step, the distiller's yeast usage quantity is 1. 0.3～2% (example 0.3%, 1%, 2%) the sealing anaerobically fermenting of middle grain weight of step, the temperature of sealing anaerobically fermenting is 20～30 ℃ (can be 20 ℃, 25 ℃, 30 ℃), and fermentation time is 4～15 days (example 4,8,12,15 days);
4. will be through the raw material after 3. step seals anaerobically fermenting, carry out direet-heating type and distill out wine and handle: build a four directions or a circular cooking stove, imbed end pot, frame upper support strut rail and separation net, above the wine rice steamer covered on, sealing all around.Pour clean water or sugar cane juice into, about 1 cun away from pot mouth be advisable be, the distillation of lighting a fire is then poured the sugarcane vinasse into the wine rice steamer again and is calmed the anger, when having treated on the steam, adding vinasse again calms the anger, put distillation tray (pipe) and be advisable until not influencing, distillation tray on the frame (pipe) seals wine retorting mouth, frame Heaven pot is put into water coolant, and pot will seal air tight with wine Zeng Kou.Obtain the product rum.
Distiller's yeast can use commercially available fast song, Daqu or little song, or other forms.
Distill out wine and also can adopt steam-type or other usual manners.Above-mentioned sugarcane can also replace with sweet bar.
Claims (6)
1, a kind of production method of rum is characterized in that: comprise the following steps:
1. the cultivation of distiller's yeast: grain is pulverized as substratum, in the substratum by grain: water is that 1: 2～3 weight ratio adds entry, boils to pasty state, is cooled to 20～30 ℃, adds distiller's yeast and stirs evenly, and the insulation sealing is fermented;
2. cane powder is broken into length and is 2～4 centimetres segment, standby;
3. cultured distiller's yeast is added sugarcane and the distiller's yeast that crushes, the sealing anaerobically fermenting;
4. will distill out wine through the raw material after 3. step seals anaerobically fermenting, get product.
2, the production method of rum according to claim 1 is characterized in that: the step 1. add-on of middle distiller's yeast is 0.6～4% of a grain weight.
3, the production method of rum according to claim 2, it is characterized in that: the 1. middle distiller's yeast of step adds at twice, once adds before the fermentation beginning, and add-on is 0.3～2% of a grain weight, another time adds when fermentation closes to an end, and add-on is 0.3～2% of a grain weight.
4, according to the production method of claim 1,2 or 3 described rums, it is characterized in that: the step sealing and fermenting time 1. is 4～12 days.
5, according to the production method of claim 1,2 or 3 described rums, it is characterized in that: step 3. in sugarcane amount for step 1. in 6～20 times of grain weight, the distiller's yeast usage quantity be step 1. in grain weight 0.3～2%.
6, according to the production method of claim 1,2 or 3 described rums, it is characterized in that: the temperature of the 3. middle sealing anaerobically fermenting of step is 20～30 ℃, and fermentation time is 4～15 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100402458A CN100448973C (en) | 2005-05-24 | 2005-05-24 | Sugar cane wine and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100402458A CN100448973C (en) | 2005-05-24 | 2005-05-24 | Sugar cane wine and its production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1706928A CN1706928A (en) | 2005-12-14 |
| CN100448973C true CN100448973C (en) | 2009-01-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100402458A Expired - Fee Related CN100448973C (en) | 2005-05-24 | 2005-05-24 | Sugar cane wine and its production process |
Country Status (1)
| Country | Link |
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| CN (1) | CN100448973C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586049B (en) * | 2012-02-08 | 2013-12-25 | 叶长东 | Non-distilled liquor prepared by fermenting grains and sugarcane juice and process thereof |
| CN103642646B (en) * | 2013-12-26 | 2015-12-30 | 冉啟付 | The preparation method of Kaoliang spirit |
| CN104877846A (en) * | 2014-02-28 | 2015-09-02 | 黄海东 | Sugarcane wine preparation method |
| CN104152327A (en) * | 2014-08-30 | 2014-11-19 | 枣庄新华酒业有限公司 | Pure grain containing sugar cane juice brewing process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1204689A (en) * | 1997-07-01 | 1999-01-13 | 广东省湛江糖厂 | Technology for light Lanum wine |
| CN1250086A (en) * | 1998-10-06 | 2000-04-12 | 威海天罡实业有限责任公司 | Fruit spirit its production process |
-
2005
- 2005-05-24 CN CNB2005100402458A patent/CN100448973C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1204689A (en) * | 1997-07-01 | 1999-01-13 | 广东省湛江糖厂 | Technology for light Lanum wine |
| CN1250086A (en) * | 1998-10-06 | 2000-04-12 | 威海天罡实业有限责任公司 | Fruit spirit its production process |
Non-Patent Citations (2)
| Title |
|---|
| 甘蔗汁红曲酒的研制. 食品工业，第4期. 2001 |
| 甘蔗汁红曲酒的研制. 食品工业，第4期. 2001 * |
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| Publication number | Publication date |
|---|---|
| CN1706928A (en) | 2005-12-14 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090107 Termination date: 20110524 |