CN107574064A - A kind of method of strongly fragrant odor type sugarcane hesperidium wine fermentation - Google Patents
A kind of method of strongly fragrant odor type sugarcane hesperidium wine fermentation Download PDFInfo
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- CN107574064A CN107574064A CN201611020265.3A CN201611020265A CN107574064A CN 107574064 A CN107574064 A CN 107574064A CN 201611020265 A CN201611020265 A CN 201611020265A CN 107574064 A CN107574064 A CN 107574064A
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- hesperidium
- cane juice
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Abstract
It is an object of the invention to provide a kind of method of strongly fragrant odor type sugarcane hesperidium wine fermentation, using sugar-cane juice as raw material, by optimizing and revising 4 fermentation time, initial pH, fermentation temperature and initial sugar concentration single factor tests, analysis optimization is carried out to the technological condition for fermentation of sugarcane hesperidium wine, obtained sugar-cane juice zymotic fluid alcohol by volume score average reaches 14.15%vol, sugar-cane juice hesperidium wine and women-sensual pursuits pool obtained by fermenting is orange, transparent clear and the sweet tea type fruit wine to give off a strong fragrance, has higher actual application value.
Description
Technical field
The present invention relates to a kind of microbial fermentation technology, more particularly to a kind of method of strongly fragrant odor type sugarcane hesperidium wine fermentation.
Background technology
It is the states such as Brazil, India, Cuba and China that sugarcane is planted in the torrid zone and subtropical zone, major producing country extensively
Family.Sugar Industry gross output value in China's is up to more than 150,000,000,000 at present, and Guangxi possesses abundant sugarcane resource, is the main sugarcane in China
Area, mainly for the production of sucrose.In order to expand the application prospect of sugarcane, using sugarcane production edible alcohol, fuel alcohol, bright
Nurse wine and sugarcane Spirit, so as to improve the surcharge of sugarcane deep processing.
Sugarcane main component is sucrose, is had rich in several amino acids, malic acid, citric acid, oxalic acid etc. are beneficial to human body
Machine acid and vitamin C etc..Also contain the mineral matter elements such as the iron being highly profitable to human metabolism, calcium, phosphorus, manganese, zinc, wherein
The content of ferro element is that 9mg/kg occupies " champion " throne in all kinds of fruit, possesses the laudatory title of " fruit of enriching blood ".Sugar-cane juice has
Unique dense sugarcane delicate fragrance, it is nutritious, there is nourishing and moisturize, clearing heat and promoting fluid, help spleen stomach invigorating, moisturize and quench the thirst, can change
The symptoms such as kind restlessness and thirst, constipation, anti-vomiting, cough with lung heat.
The present invention carries out the unique sugarcane hesperidium wine of fermenting flavor with sugarcane juice raw material, so as to improve Guangxi sugar industry
State of development, used grain when reducing drinks production, it is ensured that national food security, so as to have to China's Sugarcane Industry economy
There is facilitation.
The content of the invention
It is an object of the invention to provide a kind of method of strongly fragrant odor type sugarcane hesperidium wine fermentation, sent out using sugarcane juice raw material
Ferment produces the sugarcane hesperidium wine of unique flavor.
To realize above-mentioned purpose, the technical solution adopted by the present invention is：
Step 1：The sugar cane juice supernatant handled well is taken, a certain amount of sucrose is added and initial sugar concentration is adjusted to concentration as 26.5 °
Bx；
Step 2：0.2% is added in liquid at the beginning of the sucrose obtained to step 1（NH4）2SO4And 0.6%KH2PO4, adjusted with phosphoric acid to first
Beginning pH4.95；
Step 3：The zymotic fluid that step 2 is obtained is fitted into opening fluid reservoir with 3L/5L liquid amount, and 121 DEG C of sterilizing 20min are cold
It is standby；
Step 4：Saccharomycete seed culture fluid is placed in shaking table with rotating speed 140r/min, 28 DEG C of culture 24h；
Step 5：The sugar-cane juice liquid fermentation liquid that step 4 obtains is inoculated into what step 3 obtained by the inoculum concentration of volume fraction 10%
In sugar-cane juice liquid fermentation liquid, 26.6 DEG C of keeping temperature, fermentation time 6d；
Step 6：The zymotic fluid clarification filtration that step 5 is obtained, obtains product.
Beneficial effect：Technique using sugar-cane juice fermenting and producing hesperidium wine is sugar-cane juice zymotic fluid wine that is reliable, obtaining
Smart volume fraction average value reaches 14.15%vol, and the sugar-cane juice hesperidium wine and women-sensual pursuits pool for the gained that ferments is orange, transparent clear and fragrance is dense
Strongly fragrant sweet tea type fruit wine, there is higher actual application value.
Brief description of the drawings
Nothing.
Embodiment
In order that technological means, creation characteristic, reached purpose and effect of the present invention are easy to understand, with reference to tool
Body embodiment, is expanded on further the present invention.
We use method disclosed by the invention, carry out following operate：
（1）The sugar cane juice supernatant handled well is taken, it is 26.5 ° of Bx to add a certain amount of sucrose and initial sugar concentration is adjusted into concentration；
（2）0.2% is added in liquid at the beginning of the sucrose obtained to step 1（NH4）2SO4And 0.6%KH2PO4, adjusted with phosphoric acid to initial
pH4.95；
（3）The zymotic fluid that step 2 is obtained is fitted into opening fluid reservoir with 3L/5L liquid amount, 121 DEG C of sterilizing 20min coolings
It is standby；
（4）Saccharomycete seed culture fluid is placed in shaking table with rotating speed 140r/min, 28 DEG C of culture 24h；
（5）By volume fraction 10% inoculum concentration by the sugar-cane juice liquid fermentation liquid that step 4 obtains be inoculated into step 3 obtain it is sweet
In sugarcane juice liquid fermentation liquid, 26.6 DEG C of keeping temperature, fermentation time 6d；
（6）The zymotic fluid clarification filtration that step 5 is obtained, obtains sample.
As a result show, obtained sugar-cane juice zymotic fluid alcohol by volume score average reaches 14.15%vol, gives off a strong fragrance.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all think ofs in the present invention
Want with any modification, equivalent substitution and improvements within principle, done etc., it should be included in the scope of the protection.
Claims (4)
- A kind of 1. method of strongly fragrant odor type sugarcane hesperidium wine fermentation, it is characterised in that comprise the following steps：Step 1：The sugar cane juice supernatant handled well is taken, a certain amount of sucrose is added and initial sugar concentration is adjusted to concentration as 26.5 ° Bx；Step 2：0.2% is added in liquid at the beginning of the sucrose obtained to step 1（NH4）2SO4 and 0.6%KH2PO4, adjusted with phosphoric acid to first Beginning pH4.95；Step 3：The zymotic fluid that step 2 is obtained is fitted into opening fluid reservoir with 3L/5L liquid amount, and 121 DEG C of sterilizing 20min are cold It is standby；Step 4：Saccharomycete seed culture fluid is placed in shaking table with rotating speed 140r/min, 28 DEG C of culture 24h；Step 5：The sugar-cane juice liquid fermentation liquid that step 4 obtains is inoculated into what step 3 obtained by the inoculum concentration of volume fraction 10% In sugar-cane juice liquid fermentation liquid, 26.6 DEG C of keeping temperature, fermentation time 6d；Step 6：The zymotic fluid clarification filtration that step 5 is obtained, obtains product.
- 2. the method for strongly fragrant odor type sugarcane hesperidium wine fermentation as described in claim 1, its feature include：Processing is taken in step 1 Good sugar cane juice supernatant, it is 26.5 ° of Bx to add a certain amount of sucrose and initial sugar concentration is adjusted into concentration.
- 3. the method for strongly fragrant odor type sugarcane hesperidium wine fermentation as described in claim 1, its feature include：To step 1 in step 2 0.2% is added in the obtained first liquid of sucrose（NH4）2SO4 and 0.6%KH2PO4, adjusted with phosphoric acid to initial pH4.95, with 3L/5L Liquid amount be fitted into opening fluid reservoir in, 121 DEG C sterilizing 20min cooling it is standby.
- 4. the method for strongly fragrant odor type sugarcane hesperidium wine fermentation as described in claim 1, its feature include：Volume is pressed in step 5 The sugar-cane juice liquid fermentation liquid that step 4 obtains is inoculated into the sugar-cane juice liquid fermentation liquid that step 3 obtains by the inoculum concentration of fraction 10% In, 26.6 DEG C of keeping temperature, fermentation time 6d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611020265.3A CN107574064A (en) | 2016-11-21 | 2016-11-21 | A kind of method of strongly fragrant odor type sugarcane hesperidium wine fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611020265.3A CN107574064A (en) | 2016-11-21 | 2016-11-21 | A kind of method of strongly fragrant odor type sugarcane hesperidium wine fermentation |
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| CN107574064A true CN107574064A (en) | 2018-01-12 |
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| CN201611020265.3A Withdrawn CN107574064A (en) | 2016-11-21 | 2016-11-21 | A kind of method of strongly fragrant odor type sugarcane hesperidium wine fermentation |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108611226A (en) * | 2018-06-12 | 2018-10-02 | 庄臣酿酒（福建）有限公司 | A kind of preparation method for making Rum by sugarcane |
| CN108913418A (en) * | 2018-06-29 | 2018-11-30 | 广西浙缘农业科技有限公司 | A kind of preparation method of high grade of transparency sugarcane |
| CN109880718A (en) * | 2019-04-11 | 2019-06-14 | 广西民族师范学院 | A method of delicate fragrance type Sugarcane fruit wine is produced using pure sugar-cane juice |
| CN116694419A (en) * | 2023-06-08 | 2023-09-05 | 广西大学 | Sweet sugarcane fruit wine produced at low temperature and without sulfur in whole process and brewing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312834A (en) * | 2014-10-29 | 2015-01-28 | 广西壮族自治区农业科学院 | Method for preparing sugarcane fruit wine |
| CN106047570A (en) * | 2016-08-12 | 2016-10-26 | 广西大学 | Preparation process for sugarcane fruit wine |
-
2016
- 2016-11-21 CN CN201611020265.3A patent/CN107574064A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312834A (en) * | 2014-10-29 | 2015-01-28 | 广西壮族自治区农业科学院 | Method for preparing sugarcane fruit wine |
| CN106047570A (en) * | 2016-08-12 | 2016-10-26 | 广西大学 | Preparation process for sugarcane fruit wine |
Non-Patent Citations (2)
| Title |
|---|
| 李秀萍，等: "响应面法优化甘蔗果酒发酵工艺", 《酿酒》 * |
| 李秀萍，等: "甘蔗果酒发酵动力学研究", 《酿酒科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108611226A (en) * | 2018-06-12 | 2018-10-02 | 庄臣酿酒（福建）有限公司 | A kind of preparation method for making Rum by sugarcane |
| CN108913418A (en) * | 2018-06-29 | 2018-11-30 | 广西浙缘农业科技有限公司 | A kind of preparation method of high grade of transparency sugarcane |
| CN109880718A (en) * | 2019-04-11 | 2019-06-14 | 广西民族师范学院 | A method of delicate fragrance type Sugarcane fruit wine is produced using pure sugar-cane juice |
| CN116694419A (en) * | 2023-06-08 | 2023-09-05 | 广西大学 | Sweet sugarcane fruit wine produced at low temperature and without sulfur in whole process and brewing method |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180112 |
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| WW01 | Invention patent application withdrawn after publication |