CN102465074A - Sugarcane wine and production method thereof - Google Patents
Sugarcane wine and production method thereof Download PDFInfo
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- CN102465074A CN102465074A CN2010105357750A CN201010535775A CN102465074A CN 102465074 A CN102465074 A CN 102465074A CN 2010105357750 A CN2010105357750 A CN 2010105357750A CN 201010535775 A CN201010535775 A CN 201010535775A CN 102465074 A CN102465074 A CN 102465074A
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Abstract
The invention discloses a sugarcane wine and a production method thereof, wherein the sugarcane wine contains sugarcane components. The sugarcane wine of the invention has the advantages of full utilization of sugarcane, grain saving, and good taste.
Description
Technical field:
The present invention relates to a kind of wine and working 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, and moisture content is sufficient, 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 do not come to light 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 the utility model is to provide a kind of can make full use of sugarcane, saves food the rum of features good taste and working method.
Technical solution of the present invention is:
A kind of rum is characterized in that: contain the sugarcane composition.
A kind of working 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, and the insulation sealing is fermented;
2. cane powder being broken into length is 2～4 centimetres segment, subsequent use;
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 before the fermentation beginning, adds, 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 with 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, and it is not enough to remedy China's food shortage, brings new life to plant husbandry simultaneously, is peasant's increasing both production and income; Sub product 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.
Below in conjunction with embodiment the present invention is described further.
Embodiment:
Embodiment:
A kind of working method of rum comprises the following steps:
1. the cultivation of distiller's yeast: grain (corn, Chinese sorghum paddy or etc.) is pulverized as substratum; In the substratum by grain: water is 1: 2～3, and the weight ratio of (example 1: 2,1: 3) adds entry; Boil to pasty state; Be cooled to 20～30 ℃ (can be 20 ℃, 25 ℃, 30 ℃), add 0.3～2% distiller's yeast that is equivalent to grain weight and stir, 20～30 ℃ (can be 20 ℃, 25 ℃, 30 ℃) insulation sealing fermentation 4～12 days (example 4,8,12 days); Before fermentation closes to an end, be spilled into 0.3～2% (example 0.3%, 1%, the 2%) distiller's yeast that is equivalent to grain weight again and promote fermentation;
2. cane powder being broken into length is 2～4 centimetres segment, subsequent use;
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%) 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 carry out direet-heating type and distill out the wine processing through the raw material after 3. step seals anaerobically fermenting: build a four directions or a circular cooking stove, imbed end pot, support strut rail and separation net on the frame, above the wine rice steamer is covered on, sealing all around.Pouring clean water or sugar cane juice into, is straight from about 1 cun in pot mouth, the distillation of lighting a fire then; Pour the sugarcane vinasse into the wine rice steamer again and calm the anger, when having treated on the steam, add vinasse again and calm 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 use sweet bar to replace.
Claims (7)
1. a rum is characterized in that: contain the sugarcane composition.
2. the working method of a 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, and the insulation sealing is fermented;
2. cane powder being broken into length is 2～4 centimetres segment, subsequent use;
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.
3. the working method of rum according to claim 2 is characterized in that: step 1. in the add-on of distiller's yeast be 0.6～4% of grain weight.
4. the working method of rum according to claim 3; It is characterized in that: the 1. middle distiller's yeast of step adds at twice, once before the fermentation beginning, adds, 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.
5. according to the working method of claim 2,3 or 4 described rums, it is characterized in that: the step sealing and fermenting time 1. is 4～12 days.
6. according to the working method of claim 2,3 or 4 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%.
7. according to the working method of claim 2,3 or 4 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 |
|---|---|---|---|
| CN2010105357750A CN102465074A (en) | 2010-11-09 | 2010-11-09 | Sugarcane wine and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105357750A CN102465074A (en) | 2010-11-09 | 2010-11-09 | Sugarcane wine and production method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN102465074A true CN102465074A (en) | 2012-05-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2010105357750A Pending CN102465074A (en) | 2010-11-09 | 2010-11-09 | Sugarcane wine and production method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103056A (en) * | 2012-11-14 | 2013-05-15 | 潘海燕 | Sugarcane wine brewing process at home |
| CN103642660A (en) * | 2013-12-30 | 2014-03-19 | 王正学 | Method for making wine by using sugarcane |
| CN104877846A (en) * | 2014-02-28 | 2015-09-02 | 黄海东 | Sugarcane wine preparation method |
-
2010
- 2010-11-09 CN CN2010105357750A patent/CN102465074A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103103056A (en) * | 2012-11-14 | 2013-05-15 | 潘海燕 | Sugarcane wine brewing process at home |
| CN103642660A (en) * | 2013-12-30 | 2014-03-19 | 王正学 | Method for making wine by using sugarcane |
| CN103642660B (en) * | 2013-12-30 | 2015-02-11 | 王正学 | Method for making wine by using sugarcane |
| CN104877846A (en) * | 2014-02-28 | 2015-09-02 | 黄海东 | Sugarcane wine preparation method |
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Application publication date: 20120523 |