朗姆酒与甘蔗醋联产工艺研究

Research on co-production technology of rum and sugarcane vinegar

探索了以甘蔗汁为原料联产朗姆酒和甘蔗醋工艺的可行性,朗姆酒制备包括:微生物发酵、蒸馏、陈酿以及调配等工序,制得的甘蔗朗姆酒香味浓郁、口感浑厚;甘蔗醋制备包括:果酒蒸馏、成分调整、醋酸发酵以及陈酿等工序,制得的甘蔗醋富含多酚、黄酮以及多廿烷醇类物质,兼具口感和保健功能。研究发现以分批补料法生产甘蔗醋,可有效提高甘蔗醋总酸含量,通过工艺优化发酵液总酸含量可达7.88 g/100mL,较单批发酵5.32 g/100mL提高了约48.12%。

The feasibility of co-production of sugarcane rum and sugarcane vinegar with sugarcane juice as raw material was explored. The preparation of rum included microbial fermentation,distillation,aging and blending,etc. The sugarcane rum was rich in flavor and rich in taste. Sugarcane vinegar preparation included distilling fruit wine,composition adjustment,acetic acid fermentation and aging,etc. The sugarcane vinegar produced was rich in polyphenols,fiavonoids and policosanol,which had both taste and health care functions. The results showed that the total acid content of sugarcane vinegar could be effectively increased by batch feeding method,and the total acid content of fermentation liquid could reach 7.88 g/100mL through process optimization,which was about 48.12%higher than that of single batch fermentation 5.32 g/100mL.