CN107828589A - Utilize the method for cane molasses production vodka - Google Patents
Utilize the method for cane molasses production vodka Download PDFInfo
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- CN107828589A CN107828589A CN201711214283.XA CN201711214283A CN107828589A CN 107828589 A CN107828589 A CN 107828589A CN 201711214283 A CN201711214283 A CN 201711214283A CN 107828589 A CN107828589 A CN 107828589A
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- vodka
- wine
- cane molasses
- fermentation
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- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention belongs to brewing technical field, specifically provides a kind of method that vodka is produced using cane molasses.The present invention filters out the saccharomycete of suitable cane molasses fermentation alcohol by screening and mutation breeding.Cane molasses are diluted to brix as 28 30 with softened wateroBx syrup.By high temperature resistant, acid resistance is strong and high-alcoholicity endurance saccharomycete is fermented, and maturing fermentation wine with dregs obtains wine degree 80 95% by five column distillations such as thick tower, row's aldehyde tower, rectifying column, eparating methanol tower and de- fusel oil towers（V/v vodka raw wine), former wine is by activated carbon processing filtering, then by copper distillation still second distillation, obtains pure vodka raw wine.Blent using active small molecular water to wine degree 40 50%（V/v) form.The present invention is that raw material substitutes grain raw material using cane molasses, produces a kind of vodka of high-quality, opens up vodka raw materials for production field and production method.
Description
Technical field
The invention belongs to brewing technical field, specifically provides a kind of side that vodka is produced using cane molasses
Method.
Background technology
Usual Spirit is divided into the world：Vodka（Vodka）, gin（Gin）, whiskey（Whisky）, brandy
（Brandy）, Rum（Rum）And mescal（Tequila）, China white wine（Spirit）, sake（Sake）It is big Deng eight
Class, vodka are one of eight big wine of the world.
Vodka is not by the base liquor of any artificial addition, blending, seasoning, is first of eight big base liquor of the world.Cause
For vodka be it is a kind of pass through more redistillations, Polish filtration, and obtained from removing the toxin in wine liquid and other debris.Volt
Spy, which adds, itself does not have any impurity and miscellaneous taste, does not interfere with the mouthfeel of cocktail.
Traditional vodka be using various cereal crops as primary raw material for example wheat, barley, corn, potato,
Beet.Brewing the primary raw material of vodka now is：Corn, potato；The raw materials containing sugar various at present are also used including fruit
Make vodka raw materials for production.
Vodka is produced using cane molasses, can both solve the problems, such as between liquor production and grain, and can increase again
Add the added value that Sugar Industry produces and extend Sugarcane Industry chain.
The content of the invention
It is an object of the invention to provide a kind of method that vodka is produced using cane molasses, acquisition aroma is pure, mouth
Feel unique volt wine, extend Sugarcane Industry chain.
Technical scheme：Using the method for cane molasses production vodka, comprise the following steps：
（1）Prepare fermentation raw material：Cane molasses are diluted to 28-30 by softened wateroBx, add acid and supplement nitrogen source, be made
Liquid before the fermentation that pH value is 3.0-4.0, phosphorus content 60mg-80mg/L, total nitrogen content are 1.0-2.0g/100ml；
（2）Prepare yeast starter liquid：The GX-2011-1 barmses of resistance to high sugar, high temperature resistant and ethanol-tolerant are activated, are trained by expanding
Support, inoculate and allow saccharomycete growth to be bred in the seed liquor of cane molasses preparation, obtain expanding the yeast starter liquid of culture, institute
It is 1.0 × 10 to state saccharomycete quantity in yeast starter liquid7-1.5×109Individual/ml；
（3）Prepare fermenting-ripening mash：Yeast starter liquid is transferred to before fermentation in liquid under germ-free condition, carries out fermented and cultured；
Fermentation temperature is controlled at 28-40 DEG C, and fermentation time is 72-120 hours, and the ripe wine with dregs that alcoholic strength is 10-12% volume ratios is made
Liquid；
（4）Prepare vodka raw wine：Ripe mash steams by thick tower, row's aldehyde tower, rectifying column, eparating methanol tower and de- fusel oil tower
Evaporate, obtain the vodka raw wine that wine degree is 80-95%；
（5）Prepare pure vodka raw wine：Vodka raw wine filters by activated carbon processing, then secondary by copper distillation still
Distillation, obtains pure vodka raw wine；
（6）Prepare finished product vodka：Desalinated using active small molecular water to the finished product vodka that wine degree is 40-50%.
Further, step（1）In, the food grade phosphoric acid that concentration is 85% is first added, the content of phosphorus is controlled in 60mg-
The pH value of then food-grade glacial acetic acid regulation cane molasses that 80mg/L is 99% with concentration is 3.0-4.0, and adds bicarbonate
Ammonium supplements nitrogen source, and it is 1.0-2.0g/100ml to make total nitrogen content in sugar-cane juice, and liquid before fermentation is made.
Further, step（2）In, the GX-2011-1 barmses by the yeast strain GX-2011 that independently screens,
By thermal shock -15 seconds ultraviolet irradiation complex mutation time, the ferment that fermentation cane molasses alcoholic fermentation production wine point is up to 16% is obtained
Mother strains.
Further, the screening technique of the yeast strain GX-2011 is as follows：Using cane molasses as culture medium, 40 are investigated
The acid-fast ability of strain, finally filters out suitable cane molasses alcoholic fermentation, high temperature resistant is resistance to during DEG C cultivation temperature, pH as little as 3.0
Sour ability is strong, and acid resistance is strong, the yeast strain of fermentation producing wine point reachable more than 12%.
Advantage of the present invention：The present invention autonomous screening, cultivates strain, five column distillations, work by handling fermentation raw material
Property charcoal filtering after second distillation etc. means combination, it is colourless to vodka, clear that the vodka produced meets people
It is light tasty and refreshing, sweetless, not bitter, not puckery, the requirement of the characteristic and traditional index of the stimulation only as roaring flame, for vodka production
Diversification increases a dynamic and new varieties for prospect.
Embodiment
With reference to specific embodiment, the present invention is expanded on further.
Embodiment 1：Dry ferment fermentation cane molasses production vodka.
（1）The inclined-plane barms GX-2011 preserved is screened, using thermal shock-ultraviolet irradiation composite mutagenesis method, is filtered out
It is adapted to cane molasses alcoholic fermentation, the yeast strain GX-2011-1 of fermentation cane molasses alcoholic fermentation production wine point up to 16%.
（2）Cane molasses, adjustment molasses brix to 28oBx, the food grade phosphoric acid that concentration is 85%, the amount of phosphorus are added first
Control adds ammonium hydrogen carbonate supplement in 60mg/L, the rear pH for using concentration as 99% food-grade glacial acetic acid regulation sugar-cane juice to 3.0
Nitrogen source, it is 1.0g/100ml to make total nitrogen in sugar-cane juice, and liquid before fermentation is made.
（3）Dry ferment strain is activated, brix is accessed as 18 using 5% inoculum concentrationoSeed liquor prepared by Bx cane molasses
In, allow saccharomycete growth to breed, obtain expanding the yeast starter liquid of culture, make saccharomycete quantity 1.0 × 109Individual/ml.
（4）Yeast starter liquid is transferred to before fermentation in liquid by 5% inoculum concentration under germ-free condition, carries out fermented and cultured.Fermentation
For temperature control at 28 DEG C, fermentation time is 120 hours, and the ripe mash that alcoholic strength is volume ratio 10.8% is made.
（5）Maturing fermentation wine with dregs obtains by five column distillations such as thick tower, row's aldehyde tower, rectifying column, eparating methanol tower and de- fusel oil towers
To wine degree 80-95%（V/v vodka raw wine).
（6）Vodka raw wine is by activated carbon processing filtering, then by copper distillation still second distillation, obtains pure volt
Spy plus former wine.
（7）Finally desalinated using active small molecular water to wine degree 40%, finished product vodka is made.
Embodiment 2
（1）The inclined-plane barms GX-2011 preserved is screened, using thermal shock-ultraviolet irradiation composite mutagenesis method, is filtered out suitable
Cane molasses alcoholic fermentation bacterial strain GX-2011-1, the yeast strain of fermentation cane molasses alcoholic fermentation production wine point up to 16%.
（2）Cane molasses adjust brix to 30oBx, adds the food grade phosphoric acid of concentration 85% first, and the amount control of phosphorus exists
80mg/L, then, using the pH for the food-grade glacial acetic acid regulation sugar-cane juice that concentration is 99% to 4.0, and add ammonium hydrogen carbonate supplement
Nitrogen source, it is 2.0g/100ml to make total nitrogen in sugar-cane juice, and liquid before fermentation is made.
（3）It is 16 with brixoBx cane molasses prepare actication of culture slant medium and carry out activated inclined plane barms
Yeast cream is made in GX-2011-1, activated spawn, after using 10% inoculum concentration transfer brix as 20oIt is prepared by Bx cane molasses
Seed liquor in, be made expand culture yeast starter liquid, make saccharomycete quantity 1.5 × 109Individual/ml.
（4）Yeast starter liquid is transferred to before fermentation in liquid by 5% inoculum concentration under germ-free condition, carries out fermented and cultured.Hair
For ferment temperature control at 28 DEG C, fermentation time is 96 hours, and the ripe mash that alcoholic strength is volume ratio 9.8% is made.
（5）Maturing fermentation wine with dregs obtains by five column distillations such as thick tower, row's aldehyde tower, rectifying column, eparating methanol tower and de- fusel oil towers
To wine degree 80-95%（V/v vodka raw wine).
（6）Former wine is by activated carbon processing filtering, then by copper distillation still second distillation, obtains pure vodka raw
Wine.
（7）Desalinated using active small molecular water to wine degree 50%（V/v), it is sparkling and crystal-clear, clear colourless that wine body is made, mouthfeel
The light finished product vodka of flexible smooth.
It should be understood that these embodiments are only illustrative of the invention and is not intended to limit the scope of the invention.In addition, it is to be understood that
After the content of the invention lectured has been read, those skilled in the art can various modifications may be made or change to the present invention, these
The equivalent form of value equally falls within the application appended claims limited range.
Claims (4)
1. utilize the method for cane molasses production vodka, it is characterised in that comprise the following steps：
（1）Prepare fermentation raw material：Cane molasses are diluted to 28-30 by softened wateroBx, add acid and supplement nitrogen source, pH is made
It is worth liquid before the fermentation for being 1.0-2.0g/100ml for 3.0-4.0, phosphorus content 60mg-80mg/L, total nitrogen content；
（2）Prepare yeast starter liquid：The GX-2011-1 barmses of resistance to high sugar, high temperature resistant and ethanol-tolerant are activated, are trained by expanding
Support, inoculate and allow saccharomycete growth to be bred in the seed liquor of cane molasses preparation, obtain expanding the yeast starter liquid of culture, institute
It is 1.0 × 10 to state saccharomycete quantity in yeast starter liquid7-1.5×109Individual/ml；
（3）Prepare fermenting-ripening mash：Yeast starter liquid is transferred to before fermentation in liquid under germ-free condition, carries out fermented and cultured；
Fermentation temperature is controlled at 28-40 DEG C, and fermentation time is 72-120 hours, and the ripe wine with dregs that alcoholic strength is 10-12% volume ratios is made
Liquid；
（4）Prepare vodka raw wine：Ripe mash steams by thick tower, row's aldehyde tower, rectifying column, eparating methanol tower and de- fusel oil tower
Evaporate, obtain the vodka raw wine that wine degree is 80-95%；
（5）Prepare pure vodka raw wine：Vodka raw wine filters by activated carbon processing, then secondary by copper distillation still
Distillation, obtains pure vodka raw wine；
（6）Prepare finished product vodka：Desalinated using active small molecular water to the finished product vodka that wine degree is 40-50%.
2. the method for cane molasses production vodka is utilized as claimed in claim 1, it is characterised in that：Step（1）In, first
The food grade phosphoric acid that concentration is 85% is added, the content of phosphorus is controlled in 60mg-80mg/L, then with the food-grade that concentration is 99%
The pH value of glacial acetic acid regulation cane molasses be 3.0-4.0, and adds ammonium hydrogen carbonate and supplement nitrogen source, makes the total nitrogen content in sugar-cane juice be
1.0-2.0g/100ml liquid before fermentation is made.
3. the method for cane molasses production vodka is utilized as claimed in claim 1, it is characterised in that：Step（2）In, institute
GX-2011-1 barmses are stated by the yeast strain GX-2011 independently screened, pass through thermal shock-ultraviolet irradiation complex mutation time
15 seconds, obtain the yeast strain of fermentation cane molasses alcoholic fermentation production wine point up to 16%.
4. the method for cane molasses production vodka is utilized as claimed in claim 3, it is characterised in that the yeast strain
GX-2011 screening technique is as follows：Using cane molasses as culture medium, strain is resistance to when investigating 40 DEG C of cultivation temperature, pH as little as 3.0
Sour ability, suitable cane molasses alcoholic fermentation is finally filtered out, high temperature resistant, acid-fast ability is strong, and acid resistance is strong, fermentation producing wine point
Up to more than 12% yeast strain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711214283.XA CN107828589A (en) | 2017-11-28 | 2017-11-28 | Utilize the method for cane molasses production vodka |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711214283.XA CN107828589A (en) | 2017-11-28 | 2017-11-28 | Utilize the method for cane molasses production vodka |
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| Publication Number | Publication Date |
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| CN107828589A true CN107828589A (en) | 2018-03-23 |
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| CN201711214283.XA Pending CN107828589A (en) | 2017-11-28 | 2017-11-28 | Utilize the method for cane molasses production vodka |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728304A (en) * | 2018-06-12 | 2018-11-02 | 庄臣酿酒（福建）有限公司 | A kind of production technology of the vodka of pachyrhizus brewing |
| CN115851394A (en) * | 2022-12-15 | 2023-03-28 | 烟台高升酒业有限公司 | Preparation process of fruity vodka |
| CN116162520A (en) * | 2023-04-13 | 2023-05-26 | 金万枫国际农产品深加工科技(深圳)有限公司 | Fermented wine prepared from sugar or syrup and its preparation method |
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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 |
| 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 |
| CN104450377A (en) * | 2014-11-18 | 2015-03-25 | 广西海酩威酿酒有限公司 | Method for producing policosanol-containing rum by using fresh sugar cane juice |
| 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 |
| CN106190691A (en) * | 2016-07-11 | 2016-12-07 | 广西大学 | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine |
-
2017
- 2017-11-28 CN CN201711214283.XA patent/CN107828589A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101760378A (en) * | 2010-01-25 | 2010-06-30 | 邹毅 | Method for producing compound rum from sugarcane juice and sugarcane 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 |
| CN104450377A (en) * | 2014-11-18 | 2015-03-25 | 广西海酩威酿酒有限公司 | Method for producing policosanol-containing rum by using fresh sugar cane juice |
| 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 |
| CN106190691A (en) * | 2016-07-11 | 2016-12-07 | 广西大学 | A kind of production method of Caulis Sacchari sinensis Fragrant fruit wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728304A (en) * | 2018-06-12 | 2018-11-02 | 庄臣酿酒（福建）有限公司 | A kind of production technology of the vodka of pachyrhizus brewing |
| CN115851394A (en) * | 2022-12-15 | 2023-03-28 | 烟台高升酒业有限公司 | Preparation process of fruity vodka |
| CN116162520A (en) * | 2023-04-13 | 2023-05-26 | 金万枫国际农产品深加工科技(深圳)有限公司 | Fermented wine prepared from sugar or syrup and its preparation method |
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Application publication date: 20180323 |
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