CN101760378A - Method for producing compound rum from sugarcane juice and sugarcane molasses - Google Patents
Method for producing compound rum from sugarcane juice and sugarcane molasses Download PDFInfo
- Publication number
- CN101760378A CN101760378A CN201010100136A CN201010100136A CN101760378A CN 101760378 A CN101760378 A CN 101760378A CN 201010100136 A CN201010100136 A CN 201010100136A CN 201010100136 A CN201010100136 A CN 201010100136A CN 101760378 A CN101760378 A CN 101760378A
- Authority
- CN
- China
- Prior art keywords
- rum
- liquid
- molasses
- wine
- distillation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Abstract
The invention relates to a method for producing compound rum from sugarcane juice and sugarcane molasses, comprising the following steps: injecting yeast sample solution into unfermented solution to ferment the unfermented solution to obtain manure fermented solution; distilling and condensing part of the fermented solution in a clearance copper kettle-type distiller to obtain heavy raw rum; feeding the remaining fermented solution into a tower-type continuous distillation system to be distilled and condensed to obtain light raw rum; and injecting both the heavy raw rum and the light raw rum to an oak barrel to be aged. The method for producing compound rum from sugarcane juice and sugarcane molasses meet the international requirement for the characteristics, the fragrance, the flavor, the taste, the color and other traditional indexes of the rum, guarantees the economic and social benefits, fills the blank that no rum is produced in China and provides a favorable condition to diversify the life of people.
Description
Technical field
The invention belongs to sugar cane juice and molasses and produce the method field of compound rum.
Background technology
At present, the order of the world's four big famous brands of wine is: grape wine, brandy, whisky and rum, rum ranked fourth the position.The english spelling of rum is RUM, and French is spelled as RHUM, and Spanish and Portuguese is spelled as RON.Rum belongs to one of more ancient world's famous brand of wine, its production is brewageed the history in more than 400 year, factory is distributed in the countries and regions of producing sugarcane substantially, and mainly in South and North America and area, the Caribbean Sea, other all is distributed with as Europe, Australia, Africa and Asia.The India in Asia, Nepal, Thailand and Philippines etc. state-owned more than ten tame rum factory.And China still is the blank state of production of rum as a sugarcane and sugar big producing country.
Rum has strong full fragrance, its fragrance characteristic is that caramel, the little sweet taste of sugarcane and oak flavor are arranged is main mixed flavor, also carry the torrid zone, subtropical fruit fragrance, be a kind of sparkling and crystal-clear transparent, lovely tempting wine of color of style, wine body, to making it lasting on drinks market, the world with subtropics romance and the pure and sweet perfect adaptation of sugarcane.
Because China in the scientific research activity of this area does not seldom form a practicable rum production technique, does not have self-produced rum to appear on the market yet.In the patent application of China, " Lanmu wine process " (application number 92106726.7) and the disclosed content of " technology for light Lanum wine " (application number 97105234.4) exist following defectives:
1. source of fragrance, style and the color of rum etc. is not all explained clearly;
2. the critical process index-distillation temperature of producing rum etc. is not all mentioned, and these indexs are vital to the influence of quality product;
To the statement of the ripe traditional aging process of rum away from the basic characteristic of rum; In patent application " technology for light Lanum wine ", address: make containers store ageing rum with big watt of cylinder, stainless steel cask; And may not obtain golden wine body, oak flavor with the wine of these container ageing gained! In addition, rum needs " breathing " in the ageing ripening process, has only the porousness of timber could satisfy the condition of its " breathing ", and can make in " breathing " more than its wine degree the highest decline 5 degree in every year; Rum touches micro-air in traditional aging process, and slight oxygenizement can make rum become submissiveer and increase many local flavors.Big watt of cylinder, stainless steel cask etc. do not possess this function.In patent application " Lanmu wine process ", address and add oak powder and increase color especially against the basic fundamental requirement of producing rum.
4. in patent application " Lanmu wine process ", the still-process of disclosed distillation mode and heavy rum has similarity, but the objectionable impurities that this technology does not produce still-process is removed as assorted pure wet goods, this can make the sanitary index requirement of the sanitary index of product wine considerably beyond GB, to making product can't release market.
5. the use of red many (Dunder) is that blue nurse is different from the prominent feature that other drinks are produced, but above two patent applications are all not mentioned.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of traditional index such as speciality, odor type, local flavor, mouthfeel and color of not only having paid attention to rum, but also takes into account the sugar cane juice of production efficiency and economic benefit and the method that molasses are produced compound rum.
The present invention solves the problems of the technologies described above with following technical scheme:
With sugar cane juice is that the processing step of the agricultually-oriented rum of raw material production is:
1. liquid before preparation is fermented: the sugarcane juice sedimentation and filtration that will squeeze the fresh cane gained obtains the material-compound tank of the clear juice injection belt stirrer of 12-17BX, add sulfuric acid, urea or bicarbonate of ammonia, phosphoric acid or phosphoric acid salt, red many (English Dunder by name), fully stirring is mixed, makes the preceding liquid of fermentation of pH value 5.5-5.8, total reducing sugar＞15, nitrogen 2.0-2.5g/100ml, phosphorus 600-750mg/kg.
2. prepare yeast sample liquid and fermenting-ripening mash: cerevisin is activated with the substratum mode, or use bacterial classification saccharomyces, amplify through cultivating, inoculate and allow the yeast growth breed in the nutrient solution with the sucrose mix juice preparation, obtain yeast sample liquid, be injected into before the fermentation that 1. step make in the liquid, form fermented liquid.Fermented liquid is sent in the fermentor tank that has the hot water pipe that agitator and temperature control use, and leavening temperature is controlled to be 30-35 ℃, and fermentation time is 12-72 hour, makes to contain the ripe mash that the wine degree is 6-11v/v.
3. get the distillation that heats up in the copper still distillation device in gap that ripe mash volumetrical 10-20% sends the first step to, the distillment of temperature rise period all refluxes, only access distillation temperature and be stabilized in the distillment that is produced between 75-80 ℃, it is condensed into to send in the partial copper still kettle behind the liquid again distills, the distillment of temperature rise period is same all to reflux, only extract the distillment of temperature-stable between 75-80 ℃, after condensation, obtain the agricultually-oriented heavy Lan Musheng wine of 60-90v/v.
4. the end liquid that distillation back in the copper still distillation still in the gap of the first step is formed all enters anaerobically fermenting in the ground lower storage reservoir of sealing, and the time is 1-6 days, and resultant is red many (Dunder).
5. the maturing fermentation mash of the 80-90% of remainder is sent in the tower continuous still battery system and distilled, the distillment of topping still temperature rise period all refluxes, extractive distillation temperature-stable is sent into the rectifying tower distillation again after the distillment between 75-80 ℃ is condensed into liquid, after aldehyde tower, analysis tower and the distillation of finished product upgrading tower, obtaining the wine degree is the agricultually-oriented lightweight Lan Musheng wine of 60-90v/v.
6. inject oak barrel respectively after the agricultually-oriented heavy Lan Musheng wine that distillation is obtained, the cooling of agricultually-oriented lightweight Lan Musheng wine and carry out the ageing maturation.
When being the industrial rum of raw material production with molasses, before the preparation fermentation, need the raw material molasses are carried out pre-treatment before the liquid, the step of handling is: the first step, molasses are injected the material-compound tank of belt stirrer, add high-quality hot clear water molasses are diluted to 15-30BX, add milk of lime again, regulating the pH value is 6.8-7.2, send in the settling bowl after fully stirring or after leaving standstill 2 hours, send in the strainer and filter, obtain the clear juice of preliminary molasses of 12-27BX; Second step, another material-compound tank with the clear juice injection of preliminary molasses belt stirrer adds sulfuric acid, urea or bicarbonate of ammonia, phosphoric acid or phosphoric acid salt, high-quality clear water etc. again, makes it become concentration 12-17BX, pH 5.5-5.8, total reducing sugar＞15, nitrogen 2.0-2.5g/100ml, the solution of phosphorus 600-750mg/kg, send in the settling vessel after fully stirring and clarify, perhaps send into and carry out filtration treatment in the strainer,, obtain the preceding liquid of a kind of translucent fermentation beige, that the caramel smell is arranged the impurity Ex-all; Add red many and fermentation-like liquid before the fermentation in the liquid and after fermentation, make ripe mash, inject oak barrel respectively after industrial heavy Lan Musheng wine that obtains after the distillation and industrial lightweight Lan Musheng wine cool off and carry out the ageing maturation;
The sophisticated agricultually-oriented heavy rum of ageing, agricultually-oriented lightweight rum, industrial heavy rum and industrial lightweight rum are blent, promptly got compound rum.
Produce compound rum with method of the present invention, satisfied in the world requirement to the traditional index such as speciality, odor type, local flavor, mouthfeel and color of rum, filled up the blank that China does not produce rum simultaneously on the basis that guarantees economic benefit and social benefit, the variation of living for people provides a favourable condition.
Description of drawings
Fig. 1 is to be the process flow sheet of the agricultually-oriented rum of raw material production with sugar cane juice.
Fig. 2 is to be the process flow sheet of the industrial rum of raw material production with molasses.
Embodiment
The purpose of this invention is to provide a kind of novel method that abundant scientific basis is arranged, can realize the compound rum production of industrialized mass production.The major technique policy is that external traditional rum production technique is combined with modern drinks production method, when taking into account production efficiency and economic benefit, more pays attention to the traditional index such as speciality, odor type, local flavor, mouthfeel and color of rum.
The present invention is raw materials for production with sugar cane juice and molasses, adopts the discontinuous fermentation process in gap, utilizes gap still formula and tower continuously two kinds of Distallation systms distillation, uses the ripe aging process of the most ancient oak barrel in Europe to produce.
With sugar cane juice be as the processing step of the agricultually-oriented rum of raw material production:
Fresh cane is pressed extracting juice, filter the clear juice that obtains 12-17BX through Cheng Dian.Clear juice is injected the material-compound tank of a belt stirrer, add sulfuric acid, urea or bicarbonate of ammonia, phosphoric acid or phosphoric acid salt, red many (red many english names are Dunder) then, fully stir mixed, making a kind of concentration is 12-17BX, pH 5.5-5.8, total reducing sugar＞15, nitrogen 2.0-2.5g/100ml, liquid is stand-by before the fermentation of phosphorus 600-750mg/kg.
Use substratum mode activates cerevisin, or use bacterial classification saccharomyces, amplifies through cultivating, and inoculates to allow the yeast growth breed in the nutrient solution with the sucrose mix juice preparation, obtains yeast sample liquid at last.Yeast sample liquid is injected liquid before the fermentation got ready, form fermented liquid.Fermented liquid sent into have agitator and temperature control with in the fermentor tank of hot water pipe, the control leavening temperature is 30-35 ℃, and grasping fermentation time is 12-72 hour, makes to contain the ripe mash that the wine degree is 6-11v/v.
Mash volumetrical 10-20% is sent in the copper still distillation device in gap of the first step, the distillation of beginning heat temperature raising, the distillment of temperature rise period is all refluxed, access distillation temperature and be stabilized in the distillment that is produced between 75-80 ℃, after being condensed into liquid, send into again in the partial copper still kettle, distillment with the temperature rise period all refluxes equally, extract the distillment of temperature-stable between 75-80 ℃, after condensation, obtain the agricultually-oriented heavy Lan Musheng wine that comprises total material of 60-90v/v.
The end liquid that distillation back in the first step still kettle is formed all enters in the ground lower storage reservoir of a sealing.Because under the effect of copper as catalyzer, some still keep active zymophyte will generate some polyester class and arene material through behind the high temperature.In order to allow this type of bacterium continue the breeding of growing up,, allow its anaerobically fermenting, time be 1-6 days so it is entered in the ground lower storage reservoir of sealing.The mixing liquid that is rich in ester class and arene that forms through this operation just is referred to as red many (Dunder).
In addition, the maturing fermentation mash of the 80-90% of remainder is sent in the tower continuous still battery system and distilled.The distillment of temperature rise period all refluxes in the topping still, after being condensed into liquid, the distillment of extractive distillation temperature-stable between 75-80 ℃ send into next distillation tower again---distill in the rectifying tower, through after aldehyde tower, analysis tower and the distillation of finished product upgrading tower, obtaining the wine degree is the agricultually-oriented lightweight Lan Musheng wine of 60-90v/v again.Wherein, the effect of aldehyde tower and analysis tower is got rid of fusel wet goods objectionable impurities exactly substantially, makes finished product can meet the quality and the hygienic standard of country fully.
In non-harvesting sugarcane season, can buy molasses on the market as the industrial rum of raw material production.Because China adopts the mode of production of plantation white sugar to produce white sugar, molasses are through boiling the residuum after the sugar for three, four times, no matter its quality is color and luster, sucrose content, still difficulty such as ash oontent molasses of generation when producing with raw sugar are compared, therefore, must adopt more complicated material treatment process that its impurity is removed.Soda acid alternated process with two steps is handled the raw material molasses.The first step, molasses are injected the material-compound tank of a belt stirrer, add high-quality hot clear water molasses are diluted to 15-30BX, add milk of lime again, the pH value of this diluent is risen between the 6.8-7.2, send in the settling bowl clarification after fully stirring or after leaving standstill 2 hours, send in the strainer and filter, after the throw out elimination that will exist with forms such as colloid, organism, obtain the clear juice of preliminary molasses of 12-27BX.Second step, the clear juice of preliminary molasses is injected another material-compound tank of belt stirrer, add sulfuric acid, urea or bicarbonate of ammonia, phosphoric acid or phosphoric acid salt, high-quality clear water etc. again, making it become concentration is 12-17BX, pH 5.5-5.8, total reducing sugar＞15, the solution of nitrogen 2.0-2.5g/100ml phosphorus 600-750mg/kg, send in the settling vessel after fully stirring and clarify, perhaps send into and carry out filtration treatment in the strainer, the impurity Ex-all.To obtain the preceding liquid of a kind of translucent fermentation beige, that the caramel smell is arranged this moment.Before fermentation, add in the liquid and redly can ferment after many.
The preparation of fermentation-like liquid, the fermentation process of fermented liquid are identical with the method that with the sugar cane juice is the feedstock production rum.Make and contain the ripe mash that the wine degree is 6-11v/v.
The 10-20% of mash is successively sent into distillation in the copper still distillation device of two-stage, backflow, extractive distillation thing and preparation red many (Dunder), its method is also identical with the method that with the sugar cane juice is the feedstock production rum, and obtaining the wine degree after the distillment condensation is the industrial heavy Lan Musheng wine that comprises total material of 70-95v/v.Compare with agricultually-oriented rum, improving wine degree purpose this moment is exactly that the caramel smell in the finished wine is controlled effectively with the bitter taste that other materials form.
It is also identical with the method that with the sugar cane juice is the feedstock production rum that the maturing fermentation mash of the 80-90% of remainder is sent in the tower continuous still battery system distillatory method, and obtaining the wine degree is the industrial lightweight Lan Musheng wine of 70-95v/v.
After the agricultually-oriented heavy Lan Musheng wine that distillation is obtained, agricultually-oriented lightweight Lan Musheng wine, industrial heavy Lan Musheng wine, the cooling of industrial lightweight Lan Musheng wine, inject homemade Chinese oak barrel or carry out the ageing maturation with the homemade oak barrel of import oak or from the oak barrel of France, Hungary, U.S.'s import.Oak barrel is divided into yellow jacket wooden barrel and white oak bucket two big classes, and it is that the little oak barrel and 100 that 200-300 rises adds two kinds of the above i.e. big oak barrel more than 500 liters of human relations that the volume specification has 50-60 to add human relations.Agricultually-oriented heavy Lan Musheng wine and industrial heavy Lan Musheng wine are injected little yellow jacket wooden barrel respectively carry out ageing, because the heavy rum contains higher fusel wet goods material, basic wine that can not be when blending, can only be when blending local flavor, odor type and color join wine.White or to be referred to as the silver color rum generally be the lightweight rum, it does not need the heavy rum to blend, so the blue nurse of heavy is only with little yellow jacket wooden barrel storage.Agricultually-oriented lightweight Lan Musheng wine, industrial lightweight Lan Musheng wine then are stored in respectively in little yellow jacket wooden barrel, little white oak bucket, bright red oak barrel and the big white oak bucket.Through the ageing more than a year, just can obtain the ripe rum of different ages.Because when using new oak barrel ageing effect is preferably arranged, just can go on the market general 1 year wine storage time, but the use ageing just must ageing when crossing the oak barrel during aging of wine more than 3 years.Just obtain the darker brown rum of color through the ageing of too small red oak bucket; Bright red oak barrel during aging just obtains the shallow slightly golden rum of color; Regardless of different kinds of the ageing of white oak bucket all can obtain the light rum of very slight color.The light color rum just obtains water white transparency or is called as the silver color rum through activated carbon treatment.If through activated carbon treatment, some fragrance matters of rum also are filtered simultaneously, thereby the total loss of aroma that makes the silver color rum is greatly between 20-30%.But because there is demand in market to the silver color rum, the more important thing is that the silver color rum will be the basic wine of the blue nurse of exploitation lemon, mango Lan Mu etc., therefore, it occupies very big proportion aborning.
The sophisticated agricultually-oriented heavy rum of ageing, agricultually-oriented lightweight rum, industrial heavy rum and the various odor types of industrial lightweight rum, versicolor rum are placed the warehouse, and the bartender just can go to regulate to blend and sell the compound rum of wine degree between 37.5-50.0v/v that many human consumers appreciate with its sufficient imagination.Convert and collude the compound rum of finishing and filter, can dispatch from the factory by filling bottle.
Claims (3)
1. sugar cane juice and the molasses method of producing compound rum is characterized in that with sugar cane juice being that the processing step of the agricultually-oriented rum of raw material production is:
1. liquid before preparation is fermented: the sugarcane juice sedimentation and filtration that will squeeze the fresh cane gained obtains the material-compound tank of the clear juice injection belt stirrer of 12-17BX, add sulfuric acid, urea or bicarbonate of ammonia, phosphoric acid or phosphoric acid salt, red many Dunder, fully stirring is mixed, makes the preceding liquid of fermentation of pH value 5.5-5.8, total reducing sugar＞15, nitrogen 2.0-2.5g/100ml, phosphorus 600-750mg/kg;
2. prepare yeast sample liquid and fermenting-ripening mash: cerevisin is activated with the substratum mode, or use bacterial classification saccharomyces, amplify through cultivating, inoculate the yeast sample liquid that allows yeast growth breeding obtain in the nutrient solution with the sucrose mix juice preparation, be injected into before the fermentation that 1. step make in the liquid, form fermented liquid; Fermented liquid is sent in the fermentor tank that has the hot water pipe that agitator and temperature control use, and leavening temperature is controlled to be 30-35 ℃, and fermentation time is 12-72 hour, makes to contain the ripe mash that the wine degree is 6-11v/v;
3. get the distillation that heats up in the copper still distillation device in gap that ripe mash volumetrical 10-20% sends the first step to, the distillment of temperature rise period all refluxes, only access distillation temperature and be stabilized in the distillment that is produced between 75-80 ℃, it is condensed into to send in the partial copper still kettle behind the liquid again distills, the distillment of temperature rise period is same all to reflux, only extract the distillment of temperature-stable between 75-80 ℃, after condensation, obtain the agricultually-oriented heavy Lan Musheng wine of 60-90v/v;
4. the end liquid that distillation back in the copper still distillation still in the gap of the first step is formed all enters anaerobically fermenting in the ground lower storage reservoir of sealing, and the time is 1-6 days, and resultant is red many Dunder;
5. the maturing fermentation mash of the 80-90% of remainder is sent in the tower continuous still battery system and distilled, the distillment of topping still temperature rise period all refluxes, the distillment of extractive distillation temperature-stable between 75-80 ℃, send into the rectifying tower distillation again after being condensed into liquid, after aldehyde tower, analysis tower and the distillation of finished product upgrading tower, obtaining the wine degree is the agricultually-oriented lightweight Lan Musheng wine of 60-90v/v;
6. inject oak barrel respectively after the agricultually-oriented heavy Lan Musheng wine that distillation is obtained, the cooling of agricultually-oriented lightweight Lan Musheng wine and carry out the ageing maturation.
2. the method that sugar cane juice as claimed in claim 1 and molasses are produced compound rum, when it is characterized in that being the industrial rum of raw material production with molasses, before the preparation fermentation, need the raw material molasses are carried out pre-treatment before the liquid, the step of handling is: the first step, molasses are injected the material-compound tank of belt stirrer, add high-quality hot clear water molasses are diluted to 15-30BX, add milk of lime again, regulating the pH value is 6.8-7.2, send in the settling bowl after fully stirring or after leaving standstill 2 hours, send in the strainer and filter, obtain the clear juice of preliminary molasses of 12-27BX; Second step, the clear juice of preliminary molasses is injected another material-compound tank of belt stirrer, add sulfuric acid, urea or bicarbonate of ammonia, phosphoric acid or phosphoric acid salt, high-quality clear water again, making it become concentration is 12-17BX, pH 5.5-5.8, total reducing sugar＞15, the solution of nitrogen 2.0-2.5g/100ml phosphorus 600-750mg/kg is sent in the settling vessel after fully stirring and is clarified, and perhaps sends into and carries out filtration treatment in the strainer, with the impurity Ex-all, obtain the preceding liquid of a kind of translucent fermentation beige, that the caramel smell is arranged; Add red many and fermentation-like liquid before the fermentation in the liquid after make ripe mash after the fermentation, inject oak barrel respectively after industrial heavy Lan Musheng wine that obtains after the distillation and industrial lightweight Lan Musheng wine cool off and carry out the ageing maturation.
3. the method that sugar cane juice as claimed in claim 1 or 2 and molasses are produced compound rum, it is characterized in that the sophisticated agricultually-oriented heavy rum of ageing, agricultually-oriented lightweight rum, industrial heavy rum and industrial lightweight rum are blent, promptly get compound rum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101001361A CN101760378B (en) | 2010-01-25 | 2010-01-25 | Method for producing compound rum from sugarcane juice and sugarcane molasses |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101001361A CN101760378B (en) | 2010-01-25 | 2010-01-25 | Method for producing compound rum from sugarcane juice and sugarcane molasses |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101760378A true CN101760378A (en) | 2010-06-30 |
| CN101760378B CN101760378B (en) | 2013-01-02 |
Family
ID=42491759
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101001361A Expired - Fee Related CN101760378B (en) | 2010-01-25 | 2010-01-25 | Method for producing compound rum from sugarcane juice and sugarcane molasses |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101760378B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102649925A (en) * | 2012-03-09 | 2012-08-29 | 云南万兴隆生物科技集团有限公司 | Sugarcane, pineapple and ginger juice composite brandy and brewing method thereof |
| WO2012116462A1 (en) * | 2011-03-03 | 2012-09-07 | Zhu Tiannan | Method for producing fulvic acid from sugar cane |
| CN102952665A (en) * | 2012-12-11 | 2013-03-06 | 南宁智汇通生化科技有限公司 | Method for producing heavy rum by low-concentration syrup |
| CN102978066A (en) * | 2012-12-11 | 2013-03-20 | 南宁智汇通生化科技有限公司 | Method for producing mixed rum through molasses |
| CN104498261A (en) * | 2014-12-23 | 2015-04-08 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing fruit-flavor rum by utilizing molasses |
| CN104498259A (en) * | 2014-12-23 | 2015-04-08 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing blended rum by utilizing molasses |
| CN104498260A (en) * | 2014-12-23 | 2015-04-08 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing rum by utilizing molasses and three towers |
| CN104531438A (en) * | 2014-12-23 | 2015-04-22 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing secondarily-blended rum from molasses |
| CN104531490A (en) * | 2014-12-13 | 2015-04-22 | 广西科技大学 | Improved preparation process of rice-flavor type liquor by using method of simultaneously saccharifying and fermenting |
| CN104531437A (en) * | 2014-12-23 | 2015-04-22 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing rum from molasses by using two towers |
| CN106566746A (en) * | 2015-10-13 | 2017-04-19 | 谢振光 | Puree rum tea liquor making method through sustainable fermentation and for shortening ageing period |
| CN107828589A (en) * | 2017-11-28 | 2018-03-23 | 广西海酩威酿酒股份有限公司 | Utilize the method for cane molasses production vodka |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1354785A (en) * | 1999-03-24 | 2002-06-19 | 谢尔盖·瓦列里安诺维奇·曼琴科 | Strong alcoholic beverage named 'Taffia' |
| CN101138380A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Rum soft ice cream and method of preparing the same |
| CN101580790A (en) * | 2009-05-26 | 2009-11-18 | 福建师范大学 | Method for brewing cane white wine with low carbinol content |
-
2010
- 2010-01-25 CN CN2010101001361A patent/CN101760378B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1354785A (en) * | 1999-03-24 | 2002-06-19 | 谢尔盖·瓦列里安诺维奇·曼琴科 | Strong alcoholic beverage named 'Taffia' |
| CN101138380A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Rum soft ice cream and method of preparing the same |
| CN101580790A (en) * | 2009-05-26 | 2009-11-18 | 福建师范大学 | Method for brewing cane white wine with low carbinol content |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012116462A1 (en) * | 2011-03-03 | 2012-09-07 | Zhu Tiannan | Method for producing fulvic acid from sugar cane |
| CN102649925B (en) * | 2012-03-09 | 2013-05-01 | 云南万兴隆生物科技集团有限公司 | Sugarcane, pineapple and ginger juice composite brandy and brewing method thereof |
| CN102649925A (en) * | 2012-03-09 | 2012-08-29 | 云南万兴隆生物科技集团有限公司 | Sugarcane, pineapple and ginger juice composite brandy and brewing method thereof |
| CN102978066B (en) * | 2012-12-11 | 2014-07-09 | 南宁智汇通生化科技有限公司 | Method for producing mixed rum through molasses |
| CN102978066A (en) * | 2012-12-11 | 2013-03-20 | 南宁智汇通生化科技有限公司 | Method for producing mixed rum through molasses |
| CN102952665B (en) * | 2012-12-11 | 2014-04-16 | 南宁智汇通生化科技有限公司 | Method for producing heavy rum by low-concentration syrup |
| CN102952665A (en) * | 2012-12-11 | 2013-03-06 | 南宁智汇通生化科技有限公司 | Method for producing heavy rum by low-concentration syrup |
| CN104531490A (en) * | 2014-12-13 | 2015-04-22 | 广西科技大学 | Improved preparation process of rice-flavor type liquor by using method of simultaneously saccharifying and fermenting |
| CN104498261A (en) * | 2014-12-23 | 2015-04-08 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing fruit-flavor rum by utilizing molasses |
| CN104498259A (en) * | 2014-12-23 | 2015-04-08 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing blended rum by utilizing molasses |
| CN104498260A (en) * | 2014-12-23 | 2015-04-08 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing rum by utilizing molasses and three towers |
| CN104531438A (en) * | 2014-12-23 | 2015-04-22 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing secondarily-blended rum from molasses |
| CN104531437A (en) * | 2014-12-23 | 2015-04-22 | 广西农垦糖业集团昌菱制糖有限公司 | Method for producing rum from molasses by using two towers |
| CN106566746A (en) * | 2015-10-13 | 2017-04-19 | 谢振光 | Puree rum tea liquor making method through sustainable fermentation and for shortening ageing period |
| CN107828589A (en) * | 2017-11-28 | 2018-03-23 | 广西海酩威酿酒股份有限公司 | Utilize the method for cane molasses production vodka |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101760378B (en) | 2013-01-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101760378B (en) | Method for producing compound rum from sugarcane juice and sugarcane molasses | |
| CN101168715A (en) | Zero grain consuming full liquid state method for producing vinegar with solid state fermentation flavor | |
| CN104560504A (en) | Nanguo pear brandy and preparation technique thereof | |
| CN102181351B (en) | Coconut wine and brewing method thereof | |
| CN101045895B (en) | Lemon brandy as distilled liquor and its prepn process | |
| CN101735913A (en) | Fermenting and aging process for Shiraz dry red wine in oak barrel | |
| CN105647763A (en) | Brewing process of red date liqueur | |
| CN104611166A (en) | Production method for Osmanthus fragrans Lour wine | |
| CN105167067A (en) | Method for producing sugar-free and alcohol-free grape juice | |
| CN102719350A (en) | Tea vinegar and production method thereof | |
| CN101280254A (en) | Brewing method of health-care beer | |
| CN1995312A (en) | Seabuckthorn aquavit and method for producing same | |
| CN104388234A (en) | Low-alcohol sparkling grape juice beverage and preparation method thereof | |
| CN106119007A (en) | A kind of preparation method of Passifolra edulis Spirit | |
| CN102994304B (en) | Fermentation method and production method of liquor | |
| CN105062771A (en) | Process for brewing healthcare red jujube liquor | |
| CN111621379A (en) | Production method of strong-flavor sugarcane wine | |
| CN101519630A (en) | Perilla greengage wine and preparation method thereof | |
| CN103865741B (en) | Method for preparing high-degree liquid state white spirit by using yellow rice wine | |
| CN110591871A (en) | A Chinese liquor base containing oak components and its preparation method | |
| CN105400632A (en) | Waxberry brandy and processing method thereof | |
| CN104450468A (en) | White spirit preparing method | |
| CN103194348B (en) | A kind of preparation method of Fructus Fici brandy | |
| CN111621378A (en) | Method for producing fen-flavor sugarcane wine by using pure sugarcane juice | |
| CN105602776A (en) | Apple beer and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: NANJING ZHIHUITONG BIOCHEMICAL TECHNOLOGY CO., LTD Free format text: FORMER OWNER: ZOU YI Effective date: 20120112 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20120112 Address after: 530004 hi tech Zone, the Guangxi Zhuang Autonomous Region, Nanning Applicant after: Nanning Zhihuitong Biotechnology Co., Ltd. Address before: 530004 sugar center, Guangxi University, 100 East University Road, the Guangxi Zhuang Autonomous Region, Nanning Applicant before: Zou Yi |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130102 Termination date: 20210125 |