CN101597555A - The manufacture method of rum - Google Patents
The manufacture method of rum Download PDFInfo
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- CN101597555A CN101597555A CNA2009100409188A CN200910040918A CN101597555A CN 101597555 A CN101597555 A CN 101597555A CN A2009100409188 A CNA2009100409188 A CN A2009100409188A CN 200910040918 A CN200910040918 A CN 200910040918A CN 101597555 A CN101597555 A CN 101597555A
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- yeast
- sugarcane
- cane stalk
- sugarcane juice
- rum
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Abstract
The present invention relates to the brewed spirit technical field, propose a kind of manufacture method of rum, it comprises the following steps: the preparation of (1) natural sugarcane juice; (2) cultivation of yeast starter liquid A and seed liquor B; (3) preparation of cane stalk fixed yeast A and cane stalk fixed yeast B; (4) fermentation: natural sugarcane juice after fixed yeast A and two sections fermentations of fixed yeast B, obtains the maturing fermentation wine with dregs respectively; (5) the maturing fermentation wine with dregs that step (4) is obtained two distillations of reducing pressure obtain rum.The present invention is raw material and the technology of taking underpressure distillation as the distiller's yeast carrier, with the natural sugarcane juice with cane stalk, do not add any grain and other any organic or inorganic nutritive substance, brew liquor by natural sugarcane juice fully, the liquor of brewageing has kept the distinctive aroma-producing substance of sugarcane, has strong sugarcane fragrance.The present invention has far reaching significance to utility value, the promotion China's agricultural development of saving grain, raising sugarcane.
Description
Technical field:
The present invention relates to the brewed spirit technical field, is the technology that raw material is made the sugarcane aromatic white spirit specifically with the sugarcane.
Background technology:
China white wine is various in style, but all is the liquor of brewageing with grain, is one of the world's seven big liquors, koji is at first wanted in brewageing of it, promptly use ripe grain and bacterial classification mixed culture, make song after, mix with grain again and carry out saccharification and fermentation simultaneously and make grain wine, redistillation.Use various grains such as beans, wheat class during koji, mainly use rice, corn, Chinese sorghum etc. during the system wine fermentation.Under grain still intense situation, it is very undesirable to expend a large amount of grain-production drinking white spirits.
Sugarcane is the highest C4 crop of photosynthetic efficiency, having higher photosynthetic speed and dry-matter accumulation ability, is the low value crop of southern area high yield, and China's sugarcane yield is above 1.5 hundred million tons at present, be used for sugaring, existing surplus except that guaranteeing domestic sugar supply more.
Contain sucrose, reducing sugar, various polysaccharide, protein, amino acid, pectin and other colloidalmaterial, sugarcane fat and cerosin, mineral substance, various pigments etc. in the sugarcane juice, through regulating acidity, pol etc., adopt suitable yeast saccharomyces cerevisiae, product wine well can ferment.Because sugarcane juice fermentative production liquor can reduce grain consumption, and do not need highly energy-consuming technologies such as starchiness liquefaction, saccharification, and the liquor of production has strong sugarcane fragrance, has broad application prospects.Therefore, exploitation is a raw material production sugarcane liquor with the sugarcane, both can partly solve the problem that China's liquor production and the people strive grain, and for being badly in need of improving the utility value of sugarcane, the development high value added product finds a good road again.
Seldom directly utilize the technology of sugar cane juice brewing spirit at present, mainly be to produce wine because sugar cane juice is difficult to direct fermentation, the cultivation of general distiller's yeast also needs to use grain as carrier, the present invention is by the special processing to sugar cane juice, and the special-purpose yeast saccharomyces cerevisiae that adopts self-sizing to educate, utilize the cane stalk piece as yeast vector, entire production process does not add any grain, do not add other any organic or inorganic nutritive substance yet, sugarcane juice heat sterilization and fermented liquid distill out wine and all act as a fuel with bagasse, produce the liquor with strong sugarcane fragrance by sugarcane fully.
Make the sugar degree height, it always is a difficult problem that wine is produced in the relatively low sugar cane juice direct fermentation of nitrogen content.When molasses fermented manufacture level alcohol, often to add cheap nitrogen such as urea to increase productive rate, also often adding grain etc. in the liquor production cultivates as yeast nutrition material and carrier, the adding of these nitrogenous sources and nutritive substance or do not meet the requirement of edible ethanol, perhaps to consume nutritive substances such as grain, and can influence the local flavor of the rum of production.Do not have as yet in the existing brewed spirit technology is the report of raw material by sugarcane fully, (number of patent application is the patent of the Zhou Shishui of South China Science ﹠ Engineering University: 200810029822.7) " method for preparing sugarcane brandy ", with wort and sugar cane juice is raw material, make cognac by adding fermentation of fruit wine distiller's yeast and distil process, its principle is suitable with traditional method of making liquor; The patent of the Sun Hui of Jiangsu Province (patent No. is 200510040245.8) " rum and production method ", it produces wine with sugarcane raw material by adding distiller's yeast fermentation and distil process, and wherein distiller's yeast is to cultivate with grain and distiller's yeast to obtain.
Summary of the invention:
The manufacture method that the purpose of this invention is to provide a kind of rum, its fully by sugarcane as the culture medium brewing white spirit, do not add any grain, do not add any organic and inorganic nutrient substance yet, utilize the cane stalk piece as yeast vector, produce liquor by sugarcane fully with strong, pure sugarcane fragrance.
Purpose of the present invention can realize by following technical solution.
A kind of manufacture method of rum, it comprises the following steps:
(1) preparation of natural sugarcane juice: sugar cane crushing, remove slag, de-bubble, heat sterilization also concentrates that to regulate pol be 18～20 ° of Bx, and when treating that natural sugarcane juice is cooled to 30～35 ℃, it is PH=4～5.5 that adding citric acid is regulated acidity.
(2) cultivation of yeast starter liquid: get the sugar cane juice that part steps (1) mixes up pol and acidity, also insert yeast saccharomyces cerevisiae A and yeast saccharomyces cerevisiae B respectively, cultivate into yeast starter liquid A and yeast starter liquid B with the container packing, standby; Yeast saccharomyces cerevisiae A is based on the sugarcane distillery yeast, the compound strain that screening obtains after low nitrogen environment domestication; Yeast saccharomyces cerevisiae B is the compound strain based on anti-high wine degree bacterial strain.
(3) preparation of cane stalk fixed yeast: earlier cane stalk is cleaned, peeling, stripping and slicing, sterilising treatment, respectively the sugarcane piece is soaked in then among the yeast starter liquid A and yeast starter liquid B of step (2), cultivates and obtain cane stalk fixed yeast A and cane stalk fixed yeast B after 16～24 hours respectively.
(4) fermentation: the natural sugarcane juice that takes out cane stalk fixed yeast A and step (1) from the yeast starter liquid A of step (3) places anaerobic fermentation tank in 1: 40～10 ratio, cultivated 24～48 hours, treat that pol is reduced to below 8 ° of Bx or the wine degree reaches more than 7% (V/V), yeast starter liquid B taking-up fixed yeast B from step (3) joins the anaerobic fermentation tank again, the ratio of the natural sugarcane juice in fixed yeast B and the fermentor tank is 1: 40～10, cultivated 24～48 hours, and obtained the maturing fermentation wine with dregs.
(5) the two distillations of decompression: from the fermentor tank of step (4), take out the two distillations of reducing pressure of maturing fermentation wine with dregs, obtain rum.
Compared with prior art, the present invention has following outstanding substantive distinguishing features and marked improvement:
1, sugarcane is the highest C4 crop of photosynthetic efficiency, has higher photosynthetic speed and dry-matter accumulation ability, and the present invention replaces the grain brewing spirit with sugarcane, one can save grain, two can further improve the utility value of sugarcane, and enterprise brings economic benefit for the sugarcane producing region, promote agricultural development.
2, brewing process is taked the technology of two sections fermentations, the yeast saccharomyces cerevisiae bacterial classification of twice adding has their own characteristics each, the yeast saccharomyces cerevisiae bacterial classification A that adds is based on the sugarcane distillery yeast for the first time, and the multiple yeast saccharomyces cerevisiae compound strain that screening obtains after low nitrogen environment domestication has solved the difficult problem that low nitrogenous source is cultivated; The yeast saccharomyces cerevisiae B that adds is the multiple yeast saccharomyces cerevisiae compound strain based on anti-high wine degree bacterial strain for the second time, can make full use of the sugar in the sugarcane juice, improves the wine degree of fermented liquid, increases the yield of liquor.
3, the present invention produces liquor by sugarcane fully, do not add any grain, do not add other any organic or inorganic nutritive substance yet, adopting cane stalk is fermentation raw material and the technology of taking underpressure distillation as yeast vector, with the natural sugarcane juice, recovered temperature is reduced, can keep the wholesome volatile matter such as anti-oxidant in the sugarcane not to be damaged, the liquor that produces has strong, pure sugarcane fragrance, is a kind of special aromatic white spirit.
Embodiment:
Below in conjunction with embodiment the present invention is made a detailed description.
Embodiment one:
A kind of manufacture method of rum, it comprises the following steps:
(1) preparation of sugar cane juice: sugar cane crushing, remove slag, de-bubble, make fuel with bagasse, boil sugarcane juice to boiling, and keep boiling state, to reach the effect of sterilization, regulate the firepower size according to former sugarcane juice simultaneously, evaporation section moisture, making sugarcane juice be concentrated into concentration is 20 ° of Bx.
(2) cultivation of yeast starter liquid: respectively get the sugar cane juice 200L that step (1) mixes up pol, place two 250L distiller's yeast cylinders respectively, when waiting to be cooled to 34 ℃, regulating acidity with citric acid is PH=5; Add 20g yeast saccharomyces cerevisiae bacterial classification A in the A cylinder, mixing, anaerobism was cultivated 20 hours, made yeast starter liquid A; Add 20g yeast saccharomyces cerevisiae bacterial classification B in the B cylinder, mixing, anaerobism was cultivated 20 hours, made yeast starter liquid B; Described yeast saccharomyces cerevisiae bacterial classification A is based on the sugarcane distillery yeast, the multiple yeast saccharomyces cerevisiae compound strain that screening obtains after low nitrogen environment domestication; Yeast saccharomyces cerevisiae bacterial classification B is the multiple yeast saccharomyces cerevisiae compound strain based on anti-high wine degree bacterial strain.
(3) preparation of cane stalk fixed yeast: earlier with cane stalk through clean, peeling, dehydration, stripping and slicing, processing such as sterilization, the cane stalk piece after then 20kg being handled is soaked in the yeast starter liquid A of step (2), stirs evenly, anaerobism was cultivated after 20 hours, obtained cane stalk fixed yeast A; Cane stalk piece after 20kg handled is soaked in the yeast starter liquid B of step (2), stirs evenly, and anaerobism was cultivated after 20 hours, obtained cane stalk fixed yeast B;
(4) fermentation: the sugar cane juice 200L that step (1) is mixed up pol, place the 250L brewing cylinder, when waiting to be cooled to 34 ℃, it is PH=5 that adding citric acid is regulated acidity, from the yeast starter liquid A of step (3) take out that 5kg cane stalk fixed yeast A joins the brewing cylinder and with the sugar cane juice mixing, cultivate after 30 hours pol and reduce to 7 ° of Bx, again from the yeast starter liquid B of step (3) take out the 5kg cane stalk that fixed yeast B joins in the brewing cylinder and with the sugar cane juice mixing, cultivate after 36 hours, obtain maturing fermentation mash (concentration is 1.8 ° of Bx, and the wine degree is 10.2% (V/V));
(5) underpressure distillation: act as a fuel with bagasse, the maturing fermentation mash that step (4) is obtained carries out underpressure distillation, obtains having the sugarcane liquor of strong, pure sugarcane fragrance.
Produce sugarcane odor type sugarcane liquor after testing and reach every index of China's top grade liquor.
Embodiment two:
A kind of manufacture method of rum, it comprises the following steps:
(1) preparation of sugar cane juice: sugar cane crushing, remove slag, de-bubble, make fuel with bagasse, boil sugarcane juice to boiling, and keep boiling state, to reach the effect of sterilization, regulate the firepower size according to former sugarcane juice simultaneously, evaporation section moisture, making pol is 18 ° of Bx.
(2) fermentation: step (1) is mixed up the sugar cane juice 200L of pol, place the 250L brewing cylinder, when waiting to be cooled to 32 ℃, regulating acidity with citric acid is PH=4.5.Add the cane stalk fixed yeast A that handled in the step (4) of 10kg embodiment one, mixing, cultivate after 20 hours pol and reduce to 7.5 ° of Bx, add the cane stalk fixed yeast B that handled in the step (4) of 10kg embodiment one again, mixing, cultivated 24 hours, and obtained maturing fermentation mash (concentration is 2 ° of Bx, and the wine degree is 9.5% (V/V)).
(3) underpressure distillation: act as a fuel with bagasse, the maturing fermentation mash that step (2) is obtained carries out underpressure distillation, and pressure is 700mmHg, obtains having the sugarcane liquor of strong, pure sugarcane fragrance.
Produce sugarcane odor type sugarcane liquor after testing and reach every index of China's top grade liquor.
Claims (1)
1. the manufacture method of rum is characterized in that comprising the following steps:
(1) preparation of natural sugarcane juice: sugar cane crushing, remove slag, de-bubble, heat sterilization also concentrates that to regulate pol be 18～20 ° of Bx, when waiting to be cooled to 30～35 ℃, regulates PH=4～5.5 with edible citric acid;
(2) cultivation of yeast starter liquid: get the natural sugarcane juice of part steps (1), also insert yeast saccharomyces cerevisiae A and yeast saccharomyces cerevisiae B respectively, cultivate into yeast suspension A and yeast suspension B with the container packing, standby; Yeast saccharomyces cerevisiae A is based on the sugarcane distillery yeast, and screening obtains compound strain after low nitrogen environment domestication; Yeast saccharomyces cerevisiae B is the compound strain based on anti-high wine degree bacterial strain;
(3) preparation of cane stalk fixed yeast: earlier cane stalk is cleaned, peeling, stripping and slicing, sterilising treatment, respectively the sugarcane piece is soaked in then cultivate 16～24 hours among the yeast starter liquid A of step (2) and the yeast starter liquid B after, obtain cane stalk fixed yeast A and cane stalk fixed yeast B respectively;
(4) fermentation: the natural sugarcane juice that takes out cane stalk fixed yeast A and step (1) from the yeast starter liquid A of step (3) places anaerobic fermentation tank in 1: 10～40 ratio, cultivated 24～48 hours, treat that pol is reduced to below 8 ° of Bx or the wine degree reaches more than 7% (V/V), taking out cane stalk fixed yeast B again from the yeast starter liquid B of step (3) joins in the anaerobic fermentation tank, the ratio of the natural sugarcane juice in cane stalk fixed yeast B and the fermentor tank is 1: 10～40, cultivated 24～48 hours, and obtained the maturing fermentation wine with dregs;
(5) the two distillations of decompression: from the fermentor tank of step (4), take out the two distillations of reducing pressure of maturing fermentation wine with dregs, obtain rum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100409188A CN101597555A (en) | 2009-07-07 | 2009-07-07 | The manufacture method of rum |
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| CNA2009100409188A CN101597555A (en) | 2009-07-07 | 2009-07-07 | The manufacture method of rum |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851320A (en) * | 2012-08-24 | 2013-01-02 | 太仓市周氏化学品有限公司 | Fermentation method for producing ethanol by immobilized yeast |
| CN102864061A (en) * | 2012-09-14 | 2013-01-09 | 华南理工大学 | Method for producing strong flavor type dark rum by using pure sugar cane juice |
| CN103710215A (en) * | 2014-01-06 | 2014-04-09 | 覃永亮 | Liquor prepared by taking herbaceous plants as raw materials and preparation method thereof |
| CN104195181A (en) * | 2014-08-19 | 2014-12-10 | 云南中烟工业有限责任公司 | Cucumber fermented extract and preparation method and application of cucumber fermented extract |
| CN104312834A (en) * | 2014-10-29 | 2015-01-28 | 广西壮族自治区农业科学院 | Method for preparing sugarcane fruit wine |
| CN104726619A (en) * | 2015-03-06 | 2015-06-24 | 王连升 | Method and device for refining sugar |
| CN104853611A (en) * | 2012-10-17 | 2015-08-19 | 可口可乐公司 | Compositions and methods for reduced carbohydrates and increased erythritol in beverages |
| TWI571510B (en) * | 2016-06-23 | 2017-02-21 | 行政院原子能委員會核能研究所 | Adaptation method of yeast strain and the adapted yeast strain thereby |
| CN106635682A (en) * | 2016-12-28 | 2017-05-10 | 安徽九华山酒业股份有限公司 | Preparation method of cordyceps baijiu |
| CN109055082A (en) * | 2018-06-29 | 2018-12-21 | 广西浙缘农业科技有限公司 | A kind of processing method of sugarcane |
| CN109880717A (en) * | 2019-02-27 | 2019-06-14 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Fruit grain song preparation method for the brewing of mango fruit grain wine |
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2009
- 2009-07-07 CN CNA2009100409188A patent/CN101597555A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851320A (en) * | 2012-08-24 | 2013-01-02 | 太仓市周氏化学品有限公司 | Fermentation method for producing ethanol by immobilized yeast |
| CN102864061A (en) * | 2012-09-14 | 2013-01-09 | 华南理工大学 | Method for producing strong flavor type dark rum by using pure sugar cane juice |
| CN102864061B (en) * | 2012-09-14 | 2014-01-22 | 云南太阳魂酒业有限公司 | Method for producing strong flavor type dark rum by using pure sugar cane juice |
| CN104853611A (en) * | 2012-10-17 | 2015-08-19 | 可口可乐公司 | Compositions and methods for reduced carbohydrates and increased erythritol in beverages |
| EP2908651A4 (en) * | 2012-10-17 | 2016-06-08 | Coca Cola Co | Compositions and methods for reduced carbohydrates and increased erythritol in beverages |
| CN103710215A (en) * | 2014-01-06 | 2014-04-09 | 覃永亮 | Liquor prepared by taking herbaceous plants as raw materials and preparation method thereof |
| CN103710215B (en) * | 2014-01-06 | 2014-12-17 | 覃永亮 | Liquor prepared by taking herbaceous plants as raw materials and preparation method thereof |
| CN104195181A (en) * | 2014-08-19 | 2014-12-10 | 云南中烟工业有限责任公司 | Cucumber fermented extract and preparation method and application of cucumber fermented extract |
| CN104312834A (en) * | 2014-10-29 | 2015-01-28 | 广西壮族自治区农业科学院 | Method for preparing sugarcane fruit wine |
| CN104312834B (en) * | 2014-10-29 | 2016-04-13 | 广西壮族自治区农业科学院 | A kind of preparation method of Sugarcane fruit wine |
| CN104726619A (en) * | 2015-03-06 | 2015-06-24 | 王连升 | Method and device for refining sugar |
| TWI571510B (en) * | 2016-06-23 | 2017-02-21 | 行政院原子能委員會核能研究所 | Adaptation method of yeast strain and the adapted yeast strain thereby |
| CN106635682A (en) * | 2016-12-28 | 2017-05-10 | 安徽九华山酒业股份有限公司 | Preparation method of cordyceps baijiu |
| CN109055082A (en) * | 2018-06-29 | 2018-12-21 | 广西浙缘农业科技有限公司 | A kind of processing method of sugarcane |
| CN109880717A (en) * | 2019-02-27 | 2019-06-14 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Fruit grain song preparation method for the brewing of mango fruit grain wine |
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Application publication date: 20091209 |