CN104498261A - Method for producing fruit-flavor rum by utilizing molasses - Google Patents

Method for producing fruit-flavor rum by utilizing molasses Download PDF

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Publication number
CN104498261A
CN104498261A CN201410806422.8A CN201410806422A CN104498261A CN 104498261 A CN104498261 A CN 104498261A CN 201410806422 A CN201410806422 A CN 201410806422A CN 104498261 A CN104498261 A CN 104498261A
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China
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rum
molasses
yeast
wine
clear liquid
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CN201410806422.8A
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Chinese (zh)
Inventor
王晓宁
秦兑明
张振月
周燕
李永勤
周开发
李冰
曾文生
陆杰光
梁贤伟
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广西农垦糖业集团昌菱制糖有限公司
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Priority to CN201410806422.8A priority Critical patent/CN104498261A/en
Publication of CN104498261A publication Critical patent/CN104498261A/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/04Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Abstract

The invention discloses a method for producing fruit-flavor rum by utilizing molasses. The method comprises the steps of raw material pre-treatment, immobilized yeast double-concentration continuous fermentation, multi-tower continuous distillation or kettle type intermittent distillation, aging, blending and filtering. The method is simple in process and relatively low in cost, the prepared rum has pure wine fragrance and unique flavor, and the process method can be adopted to stably produce high-quality finished rum, and is suitable for industrial massive production.

Description

A kind of method utilizing molasses to produce fruity Rum
Technical field
The invention belongs to Rum production technical field, particularly a kind of method utilizing molasses to produce fruity Rum.
Background technology
In the plantation of south China area extensively, cultivated area is more than 2,700 ten thousand mu, and annual sugarcane yield is more than 100,000,000 tons for sugarcane.Except main be except raw material production white sugar with sugarcane, people also utilize the waste materials such as bagasse, filter mud, molasses to produce alcohol, yeast, fertilizer, citric acid, food dye etc.With molasses be wherein raw material by fermentation, distillation and ageing obtain ardent spirits be generically and collectively referred to as Rum in the world.Along with the raising of people's living standard, the consumption as the Rum of the king of cocktail base wine is increasing, and meanwhile, the place of drinking of rum also penetrates into the daily life of ordinary people from single bar evening show.But the Rum of current China consumption merely relies on import, the Rum development at home of higher price.Under this situation and background, cost of development is lower, and all good high-quality Rum of the qualities such as mouthfeel, local flavor, color and luster more seems urgent.
The traditional method of external Rum utilizes molasses to ferment, and after tower distillation or the distillation of kettle formula obtain Rum wine base, then obtains high-quality Rum through the method production of the long-time ageing of oak barrel.The report that China produces about Rum is few, and Chinese invention patent application CN97105234.4 discloses a kind of novel process of lightweight Rum, is mainly raw material with molasses, and dilution process secondary fermentation is taked high ester yeast fermentation method, improve the yield of liquor of molasses.Chinese invention patent CN201210342538.1 discloses a kind of method utilizing pure sugar cane juice to produce Luzhou-flavor Myers dark Rum, main is raw material with sugar cane juice, obtain after concentrating, ferment, distill and hooking competing ageing, the production time of the ageing shortening Rum that accelerated the ripening by string steaming technique and physics electric field.Chinese invention patent CN201210530862.6 discloses a kind of method of molasses production mixed type Rum, take molasses as raw material, it is many that fermentation adopts special bacterial classification saccharomyces to add pellet again, industrial lightweight Rum is obtained by tower continuous still battery system distillation, industrial heavy Rum is obtained by the copper Distallation systm in gap, by two kinds of Rums after oak barrel during aging maturation, mix with clear water by a certain percentage, allocate to obtain mixed type Rum.These methods are at fermentation, distillation, ageing operation still Shortcomings above, and major defect is embodied in: (1) is molasses fermented, and because salinity wherein, gum level are high, pre-treatment is complicated, causes the wine aroma of production impure.(2) Rum lighter color, the fragrance dullness of sugarcane juice fermentative production, quality is not high.(3) described distillation, ageing method cannot solve the problem that in fermented wine, fusel content is higher.(4) existing fermentation, distillation, ageing method all cannot solve and finally become the problem that the index such as mouthfeel, local flavor, color and luster of wine is stable not, are unfavorable for batch production.
Summary of the invention
The object of the present invention is to provide one to utilize molasses for raw material, be produced into the production method of the high-quality Rum of the staies in grade such as wine mouthfeel, local flavor, color and luster, the inventive method technique is simple, cost is lower, and institute's wine aroma that obtains into is pure, unique flavor, is suitable for industrialization batch production.
Order of the present invention is achieved through the following technical solutions.
A kind of method utilizing molasses to produce fruity Rum of the present invention comprises following operation: raw materials pretreatment, the two concentration of fixed yeast are continuously fermented, the distillation of multitower continous way or copper still distillation, ageing, blend, filter.Concrete steps are as follows:
1. raw materials pretreatment: molasses with water is diluted to 45-60 ° of BX, adds acid for adjusting pH value to 3.5-4.0, add flocculation agent, staticly settle after stirring, is separated and obtains molasses clear liquid;
2. lower concentration yeast culture liquid: molasses clear liquid step 1 handled well pumps in the material-compound tank of ventilation, add sulfuric acid, ammonium sulfate, phosphoric acid, abundant ventilation is stirred mixed, pH value is adjusted to 2.0-3.3, further thin up molasses clear liquid, to 15-25 ° of BX, makes lower concentration yeast culture liquid;
3. high gravity fermentation liquid glucose: header tank on the molasses clear liquid pump obtained by step 1, further thin up molasses clear liquid, to 35-45 ° of BX, makes high gravity fermentation liquid glucose;
4. ferment: step 2 gained lower concentration yeast culture liquid is injected the culture tank ventilating fermentation 24-36 hour having put into immobilized yeast vector and domestication yeast, yeast number is made to reach more than 100,000,000/milliliter, brix: 11 ° of below BX, total reducing sugars divides: 1.5-3%, wine divides: more than 5% (v/v), temperature 30-33 DEG C; Then under the condition of continuous ventilating continuous implantation step 2 gained lower concentration yeast culture liquid to yeast culture tank, its overflow is made to enter main fermentation tank, and carry out two concentration at main fermentation tank continuous implantation step 3 gained high gravity fermentation liquid glucose and continuously ferment, leavening temperature 30-35 DEG C, fermentation time is 36-48 hour, ripe mash wine is divided and reaches more than 9% (v/v);
5. distillate preparation: by fermenting-ripening mash after supercentrifuge filtering separation, obtain fermenting-ripening wine with dregs clear liquid use to be distilled; Isolated karusen yeast slurry liquid is returned in the main fermentation tank of fermentation procedure;
6. distill: after fermenting-ripening wine with dregs clear liquid being entered five tower continuous still battery impurities removals, the former wine of output 1# Rum; Fermenting-ripening wine with dregs clear liquid enters the former wine of two tower continuous still battery output 2# Rums; Fermenting-ripening wine with dregs clear liquid enters copper still distillation still and indirectly distills, after removing impurity, and the former wine of output 3# Rum;
7. ageing: the former wine of 1#, 2# and 3# Rum of production is injected oak barrel during aging after physical treatment, adds after the several years that medicine and food raw materials juice is blent, allocated, stdn, urges old or ageing again;
8. blend filtration: by good for ageing have the Rum in certain time to carry out blending filtration after, be Rum finished product.
Five tower continuous still batterys of the present invention, two tower continuous still batterys, copper still distillation are the combination of one or both or three kinds of distillating methods in air distillation or differential distillation or batch distillation.
Flocculation agent described in step 1 of the present invention is the combination of one or more in polyacrylamide, polymerize aluminum chloride or poly-ferric chloride, and add-on is preferably 2-12ppm, and the time of staticly settling is 1-6 hour.
Acid described in step 1 of the present invention is sulfuric acid or phosphoric acid.
The domestication yeast of step 4 of the present invention is that distillery yeast is tamed and obtained in molasses culture medium, described molasses culture medium is agar, the glucose of 2-5%, the 35-45 ° of BX molasses of 5-10% of weight concentration 2-3%, potassium primary phosphate 0.2-0.5%, ferrous sulfate 0.1-0.2%, the 2-3% ageing Rum of more than 5 years, all the other are pure water, and the domestication time is 1-2 days.
The immobilized yeast vector of step 4 of the present invention is peptones of weight concentration 2-3%, the glucose of 2-5%, the sodium alginate of 2-3%, the viscosity of 5-8% are 0.25 ~ 0.65 Pas chitosan, all the other are the bagasse through being below 50 orders except marrow and pulverizing, through sterilizing when described bagasse uses.
Described in step 2 of the present invention, the interpolation preferred proportion of sulfuric acid, ammonium sulfate, phosphoric acid is 10:6:1.
Medicine and food raw materials juice described in step 7 of the present invention is one or both mixing of fruit juice or Chinese medicine juice.
Compared with prior art, the invention has the advantages that:
(1) adopt the two concentration of fixed yeast to continuously ferment, have that plant factor is high, fermentation period is short, simple to operate, the feature that is beneficial to Automated condtrol, can fully reduce Rum production cost, enhance productivity.
(2) adopt multitower continuous still battery to prepare the former wine of Rum, make Rum quality more easy to control, more stable, be conducive to the stably manufactured of different taste flavor Rum.
(3) adopt ageing, blend, allocate, stdn, urge technique that is old or ageing again, make the fragrance of Rum stronger, mellow in taste, make the variation of Rum taste flavor further.
(4) yeast is through oneself cultivating and domestication, and employing is solid carrier with bagasse, and the immobilized yeast vector of chitosan, peptone, glucose, sodium alginate composition makes Rum fermenting process of the present invention good, and stay in grade, smell is aromatic.
embodiment:
Below in conjunction with specific embodiment, this discovery is further elaborated.
Embodiment 1
1. raw materials pretreatment: 560kg cane molasses is diluted with water to 45 ° of BX, phosphorate acid for adjusting pH value to 3.5, adds flocculation agent polyacrylamide flocculant 2ppm, staticly settles after stirring, is separated and obtains molasses clear liquid;
2. lower concentration yeast culture liquid: molasses clear liquid step 1 handled well pumps in the material-compound tank of ventilation, add sulfuric acid, ammonium sulfate, phosphoric acid, additional proportion 10:6:1, abundant ventilation is stirred mixed, pH value is adjusted to 2.0, further thin up molasses clear liquid, to 15 ° of BX, makes lower concentration yeast culture liquid;
3. high gravity fermentation liquid glucose: header tank on the molasses clear liquid pump obtained by step 1, further thin up molasses clear liquid, to 35 ° of BX, makes high gravity fermentation liquid glucose;
4. ferment: domestication yeast is that distillery yeast is tamed and obtained in molasses culture medium, described molasses culture medium is agar, the glucose of 3.2%, 40 ° of BX molasses of 7.5% of weight concentration 2.4%, potassium primary phosphate 0.4%, ferrous sulfate 0.15%, the 2.4% ageing Rum of 6 years, all the other are pure water, and the domestication time is 2 days.Immobilized yeast vector is the peptone of weight concentration 2.4%, glucose, the sodium alginate of 2.3%, the viscosity of 6.3% of 3.3% is 0.45 Pas chitosan, all the other are the bagasse through being below 50 orders except marrow and pulverizing, through sterilizing when described bagasse uses.Step 2 gained lower concentration yeast culture liquid is injected the culture tank ventilating fermentation 24 hours having put into immobilized yeast vector and domestication yeast, make yeast number reach more than 100,000,000/milliliter, brix: 11 ° of below BX, total reducing sugars divides: 1.5%, wine divides: more than 5%, temperature 30 DEG C; Then under the condition of continuous ventilating continuous implantation step 2 gained lower concentration yeast culture liquid to yeast culture tank, its overflow is made to enter main fermentation tank, and continuously ferment at main fermentation tank continuous implantation step 3 gained high gravity fermentation liquid glucose, leavening temperature 30 DEG C, fermentation time is 36 hours, ripe mash wine is divided and reaches 9% (v/v);
5. distillate preparation: by fermenting-ripening mash after supercentrifuge filtering separation, obtain fermenting-ripening wine with dregs clear liquid use to be distilled; Isolated karusen yeast slurry liquid is returned in the main fermentation tank of fermentation procedure;
6. distill: after fermenting-ripening wine with dregs clear liquid being entered the continuous air distillation impurities removal of five towers, the former wine of output 1# Rum; Fermenting-ripening wine with dregs clear liquid enters the former wine of two towers continuous air distillation output 2# Rum; Fermenting-ripening wine with dregs clear liquid enters copper still distillation still and indirectly distills, after removing impurity, and the former wine of output 3# Rum;
7. ageing: the former wine of 1#, 2# and 3# Rum of production is injected oak barrel during aging 5 years after physical treatment, after add snow pear juice and mountain, Huaihe River juice mixed solution is blent, allocated, stdn, urge old or ageing 5 years again;
8. blend filtration: the Rum that ageing is good is finally blent, filter, filling, packaging, is Rum finished product.
The finished product Rum obtained, in amber, clarifies glossy, has strong oak fragrance, and mouthfeel is sweet ice-cold mellow, has the style of external typical high-quality Rum.
Embodiment 2
1. raw materials pretreatment: 560kg molasses with water is diluted to 60 ° of BX, adds sulfuric acid adjust ph to 4.0, add flocculant poly aluminum chloride, staticly settle after stirring, is separated and obtains molasses clear liquid;
2. lower concentration yeast culture liquid: molasses clear liquid step 1 handled well pumps in the material-compound tank of ventilation, add sulfuric acid, ammonium sulfate, phosphoric acid, additional proportion 10:6:1, abundant ventilation is stirred mixed, pH value is adjusted to 3.3, further thin up molasses clear liquid, to 25 ° of BX, makes lower concentration yeast culture liquid;
3. high gravity fermentation liquid glucose: header tank on the molasses clear liquid pump obtained by step 1, further thin up molasses clear liquid, to 45 ° of BX, makes high gravity fermentation liquid glucose;
4. ferment: domestication yeast is that distillery yeast is tamed and obtained in molasses culture medium, described molasses culture medium is agar, the glucose of 2%, 35 ° of BX molasses of 5% of weight concentration 2%, potassium primary phosphate 0.2%, ferrous sulfate 0.1%, the 2% ageing Rum of 5 years, all the other are pure water, and the domestication time is 1 day.Immobilized yeast vector is the peptone of weight concentration 2%, glucose, the sodium alginate of 2%, the viscosity of 5% of 2% is 0.25 Pas chitosan, and all the other are through except marrow with to pulverize be the bagasse of below 50 orders, through sterilizing when described bagasse uses.Step 2 gained lower concentration yeast culture liquid is injected the culture tank ventilating fermentation 36 hours having put into immobilized yeast vector and domestication yeast, yeast number is made to reach more than 100,000,000/milliliter, brix: 11 ° of below BX, total reducing sugars divides: 3%, wine divides: more than 5% (v/v), temperature 33 DEG C; Then under the condition of continuous ventilating continuous implantation step 2 gained lower concentration yeast culture liquid to yeast culture tank, its overflow is made to enter main fermentation tank, and continuously ferment at main fermentation tank continuous implantation step 3 gained high gravity fermentation liquid glucose, leavening temperature 35 DEG C, fermentation time is 48 hours, ripe mash wine is divided and reaches 14% (v/v);
5. distillate preparation: by fermenting-ripening mash after supercentrifuge filtering separation, obtain fermenting-ripening wine with dregs clear liquid use to be distilled; Isolated karusen yeast slurry liquid is returned in the main fermentation tank of fermentation procedure;
6. distill: after fermenting-ripening wine with dregs clear liquid being entered five tower continuous pressure difference distillation impurities removals, the former wine of output 1# Rum; Fermenting-ripening wine with dregs clear liquid enters the former wine of two towers continuous air distillation output 2# Rum; Fermenting-ripening wine with dregs clear liquid enters copper still distillation still and indirectly distills, after removing impurity, and the former wine of output 3# Rum;
7. ageing: the former wine of 1#, 2# and 3# Rum of production is injected oak barrel during aging 5 years after physical treatment, after add that kudzuvine root juice is blent, allocated, stdn, urge old or ageing 8 years again;
8. blend filtration: the Rum that ageing is good is finally blent, filter, filling, packaging, is Rum finished product.
The finished product Rum obtained, in amber, clarifies glossy, has strong oak fragrance, and mouthfeel is sweet ice-cold mellow, has the style of external typical high-quality Rum.
Embodiment 3
1. raw materials pretreatment: molasses with water is diluted to 50 ° of BX, adds acid for adjusting pH value to 3.7, polyaddition aluminum chloride and the agent of poly-ferric chloride mixed flocculation, staticly settle after stirring, is separated and obtains molasses clear liquid;
2. lower concentration yeast culture liquid: molasses clear liquid step 1 handled well pumps in the material-compound tank of ventilation, add sulfuric acid, ammonium sulfate, phosphoric acid, additional proportion 10:6:1, abundant ventilation is stirred mixed, pH value is adjusted to 2.7, further thin up molasses clear liquid, to 21 ° of BX, makes lower concentration yeast culture liquid;
3. high gravity fermentation liquid glucose: header tank on the molasses clear liquid pump obtained by step 1, further thin up molasses clear liquid, to 40 ° of BX, makes high gravity fermentation liquid glucose;
4. ferment: domestication yeast is that distillery yeast is tamed and obtained in molasses culture medium, described molasses culture medium is agar, the glucose of 5%, the 35-45 ° of BX molasses of 10% of weight concentration 3%, potassium primary phosphate 0.5%, ferrous sulfate 0.2%, the 3% ageing Rum of 5 years, all the other are pure water, and the domestication time is 2 days.Immobilized yeast vector is the peptone of weight concentration 3%, glucose, the sodium alginate of 3%, the viscosity of 8% of 5% is 0.65 Pas chitosan, and all the other are through except marrow with to pulverize be the bagasse of below 50 orders, through sterilizing when described bagasse uses.Step 2 gained lower concentration yeast culture liquid is injected the culture tank ventilating fermentation 30 hours having put into immobilized yeast vector and domestication yeast, yeast number is made to reach more than 100,000,000/milliliter, brix: 11 ° of below BX, total reducing sugars divides: 2.1%, wine divides: more than 5% (v/v), temperature 32 DEG C; Then under the condition of continuous ventilating continuous implantation step 2 gained lower concentration yeast culture liquid to yeast culture tank, its overflow is made to enter main fermentation tank, and continuously ferment at main fermentation tank continuous implantation step 3 gained high gravity fermentation liquid glucose, leavening temperature 32 DEG C, fermentation time is 41 hours, ripe mash wine is divided and reaches 11% (v/v);
5. distillate preparation: by fermenting-ripening mash after supercentrifuge filtering separation, obtain fermenting-ripening wine with dregs clear liquid use to be distilled; Isolated karusen yeast slurry liquid is returned in the main fermentation tank of fermentation procedure;
6. distill: after fermenting-ripening wine with dregs clear liquid being entered five tower continuous pressure difference distillation impurities removals, the former wine of output 1# Rum; Fermenting-ripening wine with dregs clear liquid enters the former wine of two tower continuous pressure difference distillation output 2# Rums; Fermenting-ripening wine with dregs clear liquid enters copper still distillation still and indirectly distills, after removing impurity, and the former wine of output 3# Rum;
7. ageing: the former wine of 1#, 2# and 3# Rum of production is injected oak barrel during aging 5 years after physical treatment, after add that Sucus Mali pumilae is blent, allocated, stdn, urge old or ageing 10 years again;
8. blend filtration: the Rum that ageing is good is finally blent, filter, filling, packaging, is Rum finished product.
The finished product Rum obtained, in amber, clarifies glossy, has strong oak fragrance, and mouthfeel is sweet ice-cold mellow, has the style of external typical high-quality Rum.

Claims (8)

1. utilize molasses to produce a method for fruity Rum, it is characterized in that comprising following steps:
(1) molasses with water is diluted to 45-60 ° of BX, adds acid for adjusting pH value to 3.5-4.0, add flocculation agent, staticly settle after stirring, be separated and obtain molasses clear liquid;
(2) the molasses clear liquid that step (1) is handled well is pumped in the material-compound tank of ventilation, add sulfuric acid, ammonium sulfate, phosphoric acid, fully ventilating, it is mixed to stir, and pH value is adjusted to 2.0-3.3, further thin up molasses clear liquid, to 15-25 ° of BX, makes lower concentration yeast culture liquid;
(3) by header tank on molasses clear liquid pump obtained for step (1), further thin up molasses clear liquid, to 35-45 ° of BX, makes high gravity fermentation liquid glucose;
(4) step 2 gained lower concentration yeast culture liquid is injected the culture tank ventilating fermentation 24-36 hour having put into immobilized yeast vector and domestication yeast, yeast number is made to reach more than 100,000,000/milliliter, brix: 11 ° of below BX, total reducing sugars divides: 1.5-3%, wine divides: 5%(v/v) more than, temperature 30-33 DEG C; Then under the condition of continuous ventilating continuous implantation step 2 gained lower concentration yeast culture liquid to yeast culture tank, its overflow is made to enter main fermentation tank, and continuously ferment at main fermentation tank continuous implantation step 3 gained high gravity fermentation liquid glucose, leavening temperature 30-35 DEG C, fermentation time is 36-48 hour, ripe mash wine is divided and reaches more than 9% (v/v);
(5) by fermenting-ripening mash after supercentrifuge filtering separation, obtain fermenting-ripening wine with dregs clear liquid use to be distilled; Isolated karusen yeast slurry liquid is returned in the main fermentation tank of fermentation procedure;
(6) after fermenting-ripening wine with dregs clear liquid being entered five tower continuous still battery impurities removals, the former wine of output 1# Rum; Fermenting-ripening wine with dregs clear liquid enters the former wine of two tower continuous still battery output 2# Rums; Fermenting-ripening wine with dregs clear liquid enters copper still distillation still and indirectly distills, after removing impurity, and the former wine of output 3# Rum;
(7) the former wine of 1#, 2# and 3# Rum of production injected oak barrel during aging after physical treatment, after the several years, add that medicine and food raw materials juice is blent, allocated, stdn, urge old or ageing again;
(8) by good for ageing having the Rum in certain time finally to blend, filter, filling, packaging warehouse-in, be Rum finished product.
2. the method utilizing molasses to produce fruity Rum according to claim 1, it is characterized in that: the flocculation agent described in step (1) is the combination of one or more in polyacrylamide, polymerize aluminum chloride or poly-ferric chloride, add-on is 2-12ppm, and the time of staticly settling is 1-6 hour.
3. the method utilizing molasses to produce fruity Rum according to claim 1, is characterized in that: the acid described in step (1) is sulfuric acid or phosphoric acid.
4. the method utilizing molasses to produce fruity Rum according to claim 1, is characterized in that: in step (2), the adding proportion of sulfuric acid, ammonium sulfate, phosphoric acid is 10:6:1.
5. the method utilizing molasses to produce fruity Rum according to claim 1, is characterized in that: five tower continuous still batterys described in step (6), two tower continuous still batterys, copper still distillation are the combination of one or both or three kinds of distillating methods in differential distillation or air distillation or batch distillation.
6. the method utilizing molasses to produce fruity Rum according to claim 1, is characterized in that: the medicine and food raw materials juice described in step (7) is one or both mixing of fruit juice or Chinese medicine juice.
7. the method utilizing molasses to produce fruity Rum according to claim 1, it is characterized in that: the domestication yeast of described step (4) is that distillery yeast is tamed and obtained in molasses culture medium, described molasses culture medium is agar, the glucose of 2-5%, the 35-45 ° of BX molasses of 5-10% of weight concentration 2-3%, potassium primary phosphate 0.2-0.5%, ferrous sulfate 0.1-0.2%, the 2-3% ageing Rum of more than 5 years, all the other are pure water, and the domestication time is 1-2 days.
8. the method utilizing molasses to produce fruity Rum according to claim 1, it is characterized in that: the immobilized yeast vector of described step (4) is the peptone of weight concentration 2-3%, the sodium alginate of the glucose of 2-5%, 2-3%, the viscosity of 5-8% are 0.25 ~ 0.65 Pas chitosan, all the other are the bagasse through being below 50 orders except marrow and pulverizing, through sterilizing when described bagasse uses.
CN201410806422.8A 2014-12-23 2014-12-23 Method for producing fruit-flavor rum by utilizing molasses CN104498261A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108410640A (en) * 2018-05-24 2018-08-17 广西运亨酒业有限公司 Lichee Rum and preparation method thereof

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CN101760378A (en) * 2010-01-25 2010-06-30 邹毅 Method for producing compound rum from sugarcane juice and sugarcane molasses
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
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

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