CN104419595A - Process for brewing sugarcane wine - Google Patents
Process for brewing sugarcane wine Download PDFInfo
- Publication number
- CN104419595A CN104419595A CN201310408456.7A CN201310408456A CN104419595A CN 104419595 A CN104419595 A CN 104419595A CN 201310408456 A CN201310408456 A CN 201310408456A CN 104419595 A CN104419595 A CN 104419595A
- Authority
- CN
- China
- Prior art keywords
- sugarcane
- wine
- juice
- peeling
- yeast
- 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.)
- Pending
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a process for brewing a sugarcane wine. The process comprises the following steps: (1) selecting excellent sugarcane, peeling and cleaning sugarcane, and peeling; (2) juicing the sugarcane, filtering outer normal juice and enclosing into a vessel; (3) adding a yeast to the sugarcane juice, wherein the weight ratio of the sugarcane juice to the yeast is 2,000 to 1; (4) standing the sugarcane juice for 20-40 days; and (5) distilling ripened sugarcane fermentation mash, wherein the obtained distilled liquid is a to-be-prepared sugarcane wine. The process has the beneficial effects that with sugarcane as a main raw material, the prepared sugarcane wine contains dual nutrients which are produced by fermentation of the sugarcane and organisms, is rich in amino acids necessary for a human body, and unique fruit acids for sugarcane wine, and has the efficacies of clearing away heat and toxic materials, producing saliva and slaking thirst, harmonizing the stomach and checking vomiting, nourishing yin and moistening dryness and the like; and the sugarcane wine is drunk for 20-50g every day, and has a good treatment effect on parched mouth and scorched tongue, body fluid deficiency, difficult urination, dry feces, dyspepsia, nausea, emesis, hiccup, hyperpyrexia, polydipsia and the like.
Description
Technical field
The present invention relates to a kind of drinks making method, be specifically related to a kind of rum brewing process.
Background technology
Along with the development in epoch, various fruit wine progresses into the life of people, and the nutrient research about fruit wine is more and more deep.Sugarcane is the general name of saccharum (Sccharum).The modal edible sugarcane of China is bamboo cane (Saccharum sinense).Sugarcane is widely distributed, and the whole world has more than 100 country to produce sugarcane, and maximum sugarcane production state is Brazil, India and China.Containing abundant sugar, moisture in sugarcane, also containing the material such as various VITAMIN, fat, protein, organic acid, calcium, iron be highly profitable to human metabolism.Compendium of Material Medica records sugarcane, is spleen fruit.Sugarcane slurry is sweet cold, can purging intense heat heat.Sugar is smelt, then sweet temperature and help damp and hot as decocted.Use sugarcane wine brewing to be following a kind of trend, the application number wherein announced is: the patent of 201210457256.6, and the method announced is too simple, and the rum produced is of low quality, cannot meet the needs of people.
Summary of the invention
For above problems of the prior art, the invention provides a kind of rum brewing process.
The present invention is achieved by the following technical solutions:
A kind of rum brewing process, described technique comprises the following steps:
(1) selected high-quality sugarcane, cleans sugarcane peeling, peeling;
(2) by sugar cane crushing, Normal juice is leached, load vessel;
(3) add yeast in sugar cane juice, the weight ratio of sugar cane juice and yeast is 2000:1;
(4) sugar cane juice is left standstill 20-40 days;
(5) by ripe sugarcane karusen distillation.
Gained distillate is the rum that will obtain.
The invention has the beneficial effects as follows that obtained rum is take sugarcane as main raw material, and it comprises the double nutrition composition that sugarcane and biological fermentation produce, and is rich in the amino acid of needed by human body, and the distinctive fruit acid of rum; Have clearing heat and detoxicating, promote the production of body fluid to quench thirst and stomach preventing or arresting vomiting, the effect such as nourshing Yin and drynsessmoistening prescription; Every day drinks 20-50g, and to dry mouth and tougue, body fluid deficiency, dysuria, constipation due to dry stool, maldigestion, and gastric disorder causing nausea is vomitted, and hiccup, high hot polydipsia etc. have good therapeutic action.
Embodiment
The invention provides a kind of brew rum technique, comprise the following steps:
(1) selected high-quality sugarcane, cleans sugarcane peeling, peeling;
(2) by sugar cane crushing, Normal juice is leached, load vessel;
(3) add yeast in sugar cane juice, the weight ratio of sugar cane juice and yeast is 2000:1;
(4) sugar cane juice is left standstill 30 days;
(5) by ripe sugarcane karusen distillation.
Gained distillate is the rum that will obtain.
Claims (1)
1. a drinks making method, is specially a kind of rum brewing process, it is characterized in that comprising the following steps:
(1) selected high-quality sugarcane, cleans sugarcane peeling, peeling;
(2) by sugar cane crushing, Normal juice is leached, load vessel;
(3) add yeast in sugar cane juice, the weight ratio of sugar cane juice and yeast is 2000:1;
(4) sugar cane juice is left standstill 20-40 days;
(5) by ripe sugarcane karusen distillation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310408456.7A CN104419595A (en) | 2013-09-10 | 2013-09-10 | Process for brewing sugarcane wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310408456.7A CN104419595A (en) | 2013-09-10 | 2013-09-10 | Process for brewing sugarcane wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104419595A true CN104419595A (en) | 2015-03-18 |
Family
ID=52969721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310408456.7A Pending CN104419595A (en) | 2013-09-10 | 2013-09-10 | Process for brewing sugarcane wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104419595A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107460081A (en) * | 2017-09-21 | 2017-12-12 | 广西叶茂食品有限责任公司 | A kind of method that Sugarcane fruit wine is prepared using nanofiltration sugar-cane juice |
| CN109797077A (en) * | 2019-03-23 | 2019-05-24 | 广西民族师范学院 | A kind of processing method of Maotai-flavor sugarcane |
-
2013
- 2013-09-10 CN CN201310408456.7A patent/CN104419595A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107460081A (en) * | 2017-09-21 | 2017-12-12 | 广西叶茂食品有限责任公司 | A kind of method that Sugarcane fruit wine is prepared using nanofiltration sugar-cane juice |
| CN109797077A (en) * | 2019-03-23 | 2019-05-24 | 广西民族师范学院 | A kind of processing method of Maotai-flavor sugarcane |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150318 |
|
| WD01 | Invention patent application deemed withdrawn after publication |