CN108410638A - A kind of lichee Rum and preparation method thereof - Google Patents
A kind of lichee Rum and preparation method thereof Download PDFInfo
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- CN108410638A CN108410638A CN201810510027.3A CN201810510027A CN108410638A CN 108410638 A CN108410638 A CN 108410638A CN 201810510027 A CN201810510027 A CN 201810510027A CN 108410638 A CN108410638 A CN 108410638A
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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
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- 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 discloses a kind of lichee Rums and preparation method thereof, include the following steps：1) raw material selection and processing：Fresh lichee is selected, cleans, drain, is removed the peel, stoning removes rot pulp, residual core, litchi meat is squeezed, and collects juice；2) batch mixing：Fresh cane is squeezed into obtain sugar-cane juice, it is concentrated by evaporation, sugar addition is to 160 280g/L, then Lychee juice obtained with upper step etc. mixes again, and the litchi extract solution of 8.0 10.0w/w% is added into mixing juice, is uniformly mixed, 20 22 DEG C of hydrolysis temperature, digest pH 3.2 3.5,6 8h of enzymolysis time, after be transferred in fermentation tank；3) it ferments：PH value 3.0 is adjusted, then high-activity yeast liquid is added in 4 ° of alcoholic strength, 20 21 DEG C of fermentation temperature ferments 57 days；4) it distills；5) ageing：The lichee Rum distilled out is transferred to oak barrel and carries out ageing, storage temperature is 15 25 DEG C, and humidity is 70 85%；6) it allocates, filter, canned, sterilize to obtain finished product.
Description
Technical field
The present invention relates to a kind of wine, specifically a kind of lichee Rum, the invention further relates to the preparation sides of this wine
Method.
Background technology
Rum is a kind of Spirit produced as raw material using cane molasses, also referred to as sugar wine, rum, blue nurse wine.It is former
The place of production is in Cuba, and mouthfeel is sweet, fragrant strong fragrance.Rum is the syrup pressed out with sugarcane, through everfermentation, is distilled.Root
According to different raw materials and distinct methods are brewed, Rum can be divided into：Bright nurse white wine, bright nurse wine, light Rum, Lang Muchang wine,
Strong perfume Rum etc., spirituosity 38%~50%, wine liquid have amber, brown, also have colourless.
Lichee is known as " four big fruit of the southern part of the country " together with banana, pineapple, longan.Lichee (Litchi chinensis
Sonn. it is) Sapindaceae (Sapindaceae) lichee category (Litchi) aiphyllium, is fruit tree tropical, that subtropical zone is important,
China has more than 2000 years cultivation history, culture area and yield to account for about 80% of the world or more, and the main place of production is at me
The provinces such as state Guangdong, Fujian.Lichee south native to China, is subtropical fruit tree, and aiphyllium is about 10 meters high.Pericarp has fish-scale
Shape protrusion, it is scarlet, it is purplish red.Pulp production translucent congealed fat shape, savory U.S. when fresh.The tender succulence of lichee, aromatic flavour, rich in a variety of
Nutritional ingredient needed by human has nourishing and medical value, is known as the treasure of China.It is lichee tastes sweet, acid, warm-natured, enter the heart,
Spleen, Liver Channel；Pulp have effects that tonifying spleen and liver, qi-regulating enrich blood, warm in pain, heart tonifying and tranquilizing；Core has qi-regulating, dissipating bind, stops
The effect of pain；Hiccup can be stopped, only diarrhea, be the diet good food of intractable hiccup and diarrhea before dawn person, while have cerebrum tonifying body-building, whetted the appetite
Beneficial spleen has the effect of promoting appetite.
But lichee heat, more foods are easily got angry, and can cause " litchi sickness ", moreover, lichee not storage endurance, because of " color due to one day
Become, two days and it is fragrant become, three days and taste becomes " characteristic and influencing far transport and commodity value, easily brown stain and rot after adopting, it is difficult to store
It hides fresh-keeping.So carry out the processing of lichee fresh fruit and develop and use, with solve the product working modulus that currently faces is low, added value is low,
Fresh keeping time is short, can not open up the series of problems such as lichee market at a specified future date, to reach the economic effect after giving full play to lichee harvesting
The purpose of benefit and social benefit.
Litchi pulp is tender, and containing higher sugar point, appropriate organic acid and a variety of amino acid, nutritive value is high, unique flavor.
It is existing studies have shown that containing abundant fragrance component, including alcohols, alkene terpene and esters etc. in fresh lichee, alkene terpene total amount
At most, 17.31% is accounted for, wherein deodar alkenes content accounts for 6.42%；Followed by alcohols accounts for 16.74%, mainly geraniol,
Geraniol is the substance to play a crucial role to lichee characteristic flavor on basis；Esters only have ethyl acetate, content 15.21%, all
Content highest in aroma substance, it has smell as strong ether, and clear clever, micro-strip fruity aroma is easily spread, not persistently；Terpene
The kind of class compound major part source and fruit is fragrant, its fragrance threshold value is often very low, just will produce in very low concentration
Dense fragrance, and all there is typical fruit flavor and flowery odour.Alcohols and ester type compound volatility are less than alkenes, therefore
The main component for constituting the pure and fresh head perfume of lichee is alkenes component.Lichee typical case flavor and nutritional ingredient are significantly different from other water
Fruit, but it in machining process, the fruity meeting of lichee is all or the overwhelming majority is lost, to seriously affect the bright nurse of lichee
Therefore the quality of wine studies the dynamic change of entire lichee Rum brewing process fragrance component, understand the processing of lichee Rum
The type and content variation of odorous principle in the process discloses lichee typical case flavor in processing lichee Rum different process behaviour
Make the changing rule and influence factor of unit, you can establish the lichee Rum class product for retaining lichee typical case's flavor to greatest extent
Manufacturing technique method and corresponding technical parameter, promoted lichee Rum processing overall technology level and product international competition
Power.
Invention content
It is an object of the present invention to solve the deficiency of the existing technology and provide a kind of preparation methods of lichee Rum, obtain
The mouthfeel of the lichee Rum arrived is thick and solid, containing abundant alkenes component and esters component, remains natural scents, the perfume (or spice) of lichee
Taste.
A kind of preparation method of lichee Rum of the present invention, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core, litchi meat is squeezed, and collects juice；
2) batch mixing：Fresh cane is squeezed into obtain sugar-cane juice, be concentrated by evaporation, sugar addition to 160-280g/L, then with it is upper
The Lychee juice etc. that step obtains mixes again, and 1.5-2.0w/w% pectases are added into mixing juice, 8.0- is added into juice
The litchi extract solution of 10.0w/w% is uniformly mixed, 20-22 DEG C of hydrolysis temperature, digests pH 3.2-3.5, enzymolysis time 6-8h, knot
It is transferred in fermentation tank after beam；
3) it ferments：PH value 3.0 is adjusted, then high-activity yeast liquid, 20-21 DEG C of fermentation temperature, fermentation is added in 4 ° of alcoholic strength
5-7 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee Rum distilled out is transferred to oak barrel and carries out ageing, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, sterilize to obtain finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
The 8-10% of the preferred zymotic fluid weight of additive amount of high-activity yeast liquid described in step 3) of the present invention.
High-activity yeast liquid described in step 3) is that high activity dried yeast is added to the pure of 10 times of 33-35 DEG C of parts by weight
In water purification, dissolving activation obtains after 30 minutes.
Lichee Rum original degree is first stored, is then down to when lichee Rum is stored by the ageing described in step 5)
50vol% is stored, and is finally adjusted to 42vol% bottling manufactures, low lichee Rum is first prepared before decreasing concentration, i.e., by same product
Kind lichee Rum adds water softening to be diluted to 25-27vol%, then stores, is added in lichee Rum decreasing concentration, straight to extenuate
Connect plus starch the stimulation to lichee Rum.
Allotment described in step 6) is the adjustable different year of selection, different bucket Tibetan lichee Rum semi-finished product, carries out
Screening is judged, tests and balances from physical and chemical index to mouthfeel, new wine collocation preferably 2：1.
In step 6), the preferred pasteurization of the sterilizing.
The invention further relates to the lichee Rums that above-mentioned preparation method obtains.
Compared with prior art, the present invention has the following advantages：
1, fragrance component changes a lot after Lychee juice fermentation, especially terpene substances, then complete to the fermentation middle and later periods
It totally disappeared mistake.Since there are different number of double bonds in vinyl compound molecule, degree of saturation is different, and this unsaturation property is held
Easily bring it about oxidation, polymerization, isomerization and molecular rearrangement etc.；With the enhancing of attenuation degree, the carbon dioxide gas in juice
Body goes out fermentation liquid level in boiling-like, easily takes away volatility low-flash substance.Thus cause the fragrance of lichee fruit drink, juice
It is easy to lose or change during the fermentation.In addition, during the fermentation, most sugar in Lychee juice are converted into
Alcohol and carbon dioxide, while generating the metabolites such as higher alcohol, ester, aldehyde, glycerine, especially alcohols and esters.Alcohols and ester
Class compound volatility is less than alkenes, and the main component for constituting the pure and fresh head perfume of lichee is alkenes component, but alkenes component is being sent out
It almost disappears in ferment wine liquid, the forfeiture and aroma for causing lichee characteristic natural scents are discord.And the present invention is by sending out
Litchi extract solution is added before ferment, can effectively supplement alkenes component and esters component, remains natural scents, the perfume (or spice) of lichee
Taste.
2, litchi extract solution used in the present invention, be in order to make full use of the grease and volatile oil in litchi pulp,
When making litchi extract solution, pectase-cellulase-invertase complex enzyme is first used to remove cell wall, release plant is thin
Grease in born of the same parents and volatile oil are added mannitol, can keep osmotic pressure, are conducive to the release of grease, using non-oil component to oil
It is different with the affinity difference of water and grease proportion and detach oil with non-oil component, oil-containing part is utilized.
3, applicants experimentally found that, the growth of miscellaneous bacteria in order to prevent improves the flavor of lichee Rum, adds lemon
Sour 8g/L, resulting ph 3.0, ferments, and is best, if the sample easily microbiological contamination of addition 4g/L citric acids, and adds
The sample of 10g/L citric acids is added to ferment slow, main cause is the growth that excessive citric acid inhibits yeast.It is in pH value
3.0 ferment, this acidity is suitble to ferment, but obtains product, and it is thin to drink mouthfeel.And the lichee that the present invention is added carries
Liquid is taken, after addition, not only allows the mouthfeel of lichee Rum thick and solid.
Specific implementation mode
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1：
A kind of preparation method of lichee Rum, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core and squeezes litchi meat, collects juice, litchi meat is squeezed, collect juice
Liquid；
2) batch mixing：Fresh cane is squeezed into obtain sugar-cane juice, be concentrated by evaporation, sugar addition to 160g/L, then with upper step
Obtained Lychee juice etc. mixes again, and 0.8w/w% pectases are added into mixing juice, the litchi of 8.0w/w% is added into juice
Branch extracting solution, be uniformly mixed, 20-22 DEG C of hydrolysis temperature, digest pH 3.2-3.5, enzymolysis time 6h, after be transferred to fermentation
In tank；
3) it ferments：Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid,
It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity
The additive amount of yeast juice is the 8% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 5 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee Rum distilled out is transferred to oak barrel and carries out ageing, first stores lichee Rum original degree,
Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee Rum is first prepared before decreasing concentration,
Water softening will be added to be diluted to 25-27vol% with kind lichee Rum, then stored, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, pasteurization obtains finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
Embodiment 2：
A kind of preparation method of lichee Rum, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core, litchi meat is squeezed, and collects juice；
2) batch mixing：Fresh cane is squeezed into obtain sugar-cane juice, be concentrated by evaporation, sugar addition to 200g/L, then with upper step
Obtained Lychee juice etc. mixes again, and the litchi extract solution of 9.0w/w% is added into mixing juice, is uniformly mixed, hydrolysis temperature
20-22 DEG C, digest pH 3.2-3.5, enzymolysis time 8h, after be transferred in fermentation tank；
3) it ferments：Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid,
It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity
The additive amount of yeast juice is the 10% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 6 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee Rum distilled out is transferred to oak barrel and carries out ageing, first stores lichee Rum original degree,
Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee Rum is first prepared before decreasing concentration,
Water softening will be added to be diluted to 25-27vol% with kind lichee Rum, then stored, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, pasteurization obtains finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
Embodiment 3：
A kind of preparation method of lichee Rum, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core, litchi meat is squeezed, and collects juice；
2) batch mixing：Fresh cane is squeezed into obtain sugar-cane juice, be concentrated by evaporation, sugar addition to 280g/L, then with upper step
Obtained Lychee juice etc. mixes again, and the litchi extract solution of 10.0w/w% is added into mixing juice, is uniformly mixed, hydrolysis temperature
20-22 DEG C, digest pH 3.2-3.5, enzymolysis time 8h, after be transferred in fermentation tank；
3) it ferments：Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid,
It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity
The additive amount of yeast juice is the 10% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 7 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee Rum distilled out is transferred to oak barrel and carries out ageing, first stores lichee Rum original degree,
Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee Rum is first prepared before decreasing concentration,
Water softening will be added to be diluted to 25-27vol% with kind lichee Rum, then stored, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, pasteurization obtains finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
Comparative example：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core, litchi meat is squeezed, and collects juice；
2) batch mixing：Fresh cane is squeezed into obtain sugar-cane juice, be concentrated by evaporation, sugar addition to 280g/L, then with upper step
Obtained Lychee juice etc. mixes again, and 1.0w/w% pectases are added into mixing juice, and 20-22 DEG C of hydrolysis temperature digests pH
3.2-3.5, enzymolysis time 8h, after be transferred in fermentation tank；
3) it ferments：Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid,
It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity
The additive amount of yeast juice is the 10% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 7 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee Rum distilled out is transferred to oak barrel and carries out ageing, first stores lichee Rum original degree,
Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee Rum is first prepared before decreasing concentration,
Water softening will be added to be diluted to 25-27vol% with kind lichee Rum, then stored, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, pasteurization obtains finished product.
Experimental example 1：
Experimental example 2：
1, sample preparation
By solid-phase micro-extraction fibre head in GC6890 gas chromatographic sample introduction mouth agings, injection port is using not shunt mode.Always
Change 250 DEG C, ageing time 30min, carrier gas He of temperature, flow 1.0mL/min.8mL fruit juice is taken, 15mL headspace sample bottles are placed in
In, 2g NaCl are added, are put into rotor, balances 5min, the extracting head of solid phase micro-extraction device is inserted by polytetrafluoroethylene (PTFE) dottle pin
Into sample bottle, fiber head is released, is careful not to that extracting head is made to encounter fruit juice, opening magnetic stirring apparatus keeps rotor fast in fruit juice
Speed rotation, adsorbs 30min, and retraction fiber head extracts extracting head from sample bottle, then extracting head is inserted directly into gas-chromatography
Instrument releases fiber head, in 250 DEG C of parsings, while starting instrument gathered data.
2, GC-MS is analyzed
GC conditions：HP-5MS (30mx0.25mm, 25 μm) capillary column；Temperature programming：35 DEG C of initial temperature is protected
3min is held, 116 DEG C is risen to 2 DEG C/min, keeps 3min, then rise to 230% with 10 DEG C/min, finally stop 3min；Sample introduction
250 DEG C of temperature of mouth；Carrier gas is He.Mass Spectrometry Conditions：Mass spectrometer interface temperature is 280 DEG C；250 DEG C of ion source temperature；Ionization mode EI；
Electron energy 70eV.
3, qualitative, quantitative
After carrying out GC-MS analyses to sample, to collected mass spectrogram by NIST02 standard spectrums library, and related text is combined
Standard spectrogram verification analysis is offered, determines the chemical composition of various volatile compounds；According to gas chromatographic analysis as a result, TIC is used in combination
Peak area normalization method quantitatively calculates the relative amount of each chemical composition.In conjunction with retention time, mass spectrum, actual constituent and reservation
The parameters such as index further determine that constituent part.Measured each volatile compound ingredient relative amount is that its chromatographic peak accounts for Zong Feng
The percentage of area.
4, result：
5, the interpretation of result of embodiment 3：
Esters collective effect mutually sets off by contrast and plays important influence to the composition of lichee Rum odor characteristic.Wherein second
Acetoacetic ester has very strong fruit flavor and ester flavor, has prodigious contribution to the odor characteristic of lichee Rum；Also include 2,4- oneself
Dienoic acid ethyl ester, diethyl succinate, ethyl caprilate, ethyl hexanoate, isoamyl acetate, diisobutyl phthalate, wherein
There is diethyl succinate light and comfortable grape smell, ethyl caprilate to have sweet fragrance, flowery odour, fruity, banana flavor, pears
Taste, similar brandy fragrance, ethyl hexanoate have green apple taste, strawberry aroma, fruity and fennel taste, isoamyl acetate tool
There is fresh banana flavor.
Totally 3 kinds of the acid compounds detected are 2,4- hexadienoic acids, capric acid, octanoic acid respectively, wherein octanoic acid has cheese
Taste, stale flavor and a little astringent taste, and capric acid is then hidden with fat beastly, it is light that the acid of low concentration can assign wine body
, pleasant fragrance, but can generate negative effect to wine body flavouring essence quality instead when excessive concentration.
The higher alcohols material of relative amount is n-amyl alcohol and benzyl carbinol, and amylalcohol has good mellowness, the perfume (or spice) of benzyl carbinol
Taste is more unique, and there is various flavors such as the pleasant fragrance of a flower and fruity to close；The two plays product to the fragrance composition of lichee Rum
The effect of pole.
Experiment also detects terpene compound, is rose oxide, alpha-terpineol, citronellol, eucalyptol and Linalool successively,
Although these terpene compounds content in wine is not high, since it has lower threshold value, to fragrance in lichee Rum
The formation of feature plays critical effect.
As for other ketone compounds, phenyl ring class hydrocarbon compound, heterocycle compound etc. detected, due to big
The threshold value of part of compounds is higher, and very little is contributed to the fragrance of lichee Rum.
Claims (6)
1. a kind of preparation method of lichee Rum, it is characterised in that include the following steps：
1) raw material selection and processing：Select fresh lichee, removal branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, cleaning, drip
It is dry, it removes the peel, stoning removes rot pulp, residual core, litchi meat is squeezed, and collects juice；
2) batch mixing：Fresh cane is squeezed into obtain sugar-cane juice, be concentrated by evaporation, sugar addition to 160-280g/L, then with upper step
Obtained Lychee juice etc. mixes again, and 1.5-2.0w/w% pectases are added into mixing juice, 8.0- is added into juice
The litchi extract solution of 10.0w/w% is uniformly mixed, 20-22 DEG C of hydrolysis temperature, digests pH 3.2-3.5, enzymolysis time 6-8h, knot
It is transferred in fermentation tank after beam；
3) it ferments：PH value 3.0 is adjusted, then high-activity yeast liquid is added in 4 ° of alcoholic strength, 20-21 DEG C of fermentation temperature, ferment 5-7
It；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence distillation
When, 1.5% cut foreshot according to dress kettle former wine volume, then start to connect level-one wine, control temperature in the kettle at 88-90 DEG C, when
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts to connect
Liquor tailing is taken, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee Rum distilled out is transferred to oak barrel and carries out ageing, storage temperature is 15-25 DEG C, humidity 70-
85%；
6) it allocates, filter, canned, sterilize to obtain finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 parts by weight are added
Pectase-cellulase-invertase complex enzyme and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, are digested
Liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and subnatant, slag
Mixture, separation, obtains supernatant liquid.
2. a kind of preparation method of lichee Rum according to claim 1, it is characterised in that：Height described in step 3) is living
Property yeast juice additive amount be zymotic fluid weight 8-10%.
3. a kind of preparation method of lichee Rum according to claim 1, it is characterised in that：Height described in step 3) is living
Property yeast juice, be to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, after dissolving activation 30 minutes
It arrives.
4. a kind of preparation method of lichee Rum according to claim 1, it is characterised in that：It is old described in step 5)
It makes, when lichee Rum is stored, first stores lichee Rum original degree, be then down to 50vol% storages, be finally adjusted to
42vol% bottling manufactures, first prepare low lichee Rum before decreasing concentration, i.e., will add water softening dilute with kind lichee Rum
It releases to 25-27vol%, then stores, be added in lichee Rum decreasing concentration.
5. a kind of preparation method of lichee Rum according to claim 1, it is characterised in that：Going out described in step 6)
Bacterium is pasteurization.
6. the lichee Rum that the preparation method described in any one of claim 1-5 obtains.
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