CN108410640A - Lichee Rum and preparation method thereof - Google Patents

Lichee Rum and preparation method thereof Download PDF

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Publication number
CN108410640A
CN108410640A CN201810510368.0A CN201810510368A CN108410640A CN 108410640 A CN108410640 A CN 108410640A CN 201810510368 A CN201810510368 A CN 201810510368A CN 108410640 A CN108410640 A CN 108410640A
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China
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lichee
wine
juice
added
rum
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CN201810510368.0A
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Chinese (zh)
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王海东
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广西运亨酒业有限公司
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Priority to CN201810510368.0A priority Critical patent/CN108410640A/en
Publication of CN108410640A publication Critical patent/CN108410640A/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
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22Ageing or ripening by storing, e.g. lagering of beer
    • 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 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, to 160 280g/L, the Lychee juice etc. then obtained with upper step mixes sugar addition again, and 1.5 2.0w/w% pectases are added into mixing juice, the litchi extract solution of 14.0 15.0w/w% is added into juice, it is uniformly mixed, 20 22 DEG C of hydrolysis temperature, digests 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, the additive amount of high-activity yeast liquid is the 5% of zymotic fluid weight, and 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

Lichee Rum and preparation method thereof
Technical field
The present invention relates to a kind of wine, specifically lichee Rum, and the invention further relates to the preparation methods of this wine.
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 the preparation methods of lichee Rum, obtain The mouthfeel of lichee Rum is thick and solid, containing abundant alkenes component and esters component, remains natural scents, the fragrance of lichee.
The 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, 14.0- is added into juice The litchi extract solution of 15.0w/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, the additive amount of high-activity yeast liquid is added in 4 ° of alcoholic strength It is the 5% of zymotic fluid weight, 20-21 DEG C of fermentation temperature ferments 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.
High-activity yeast liquid described in step 3) of the present invention is that high activity dried yeast is added to 10 times of parts by weight 33-35 DEG C pure water in, dissolving activation 30 minutes after obtain.
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.
4, yeast-inoculated amount is reduced to 5% by the present invention by increasing litchi extract solution in zymotic fluid, compares existing skill The 8-10% that art uses reduces half inoculum concentration as optimal inoculum concentration, effectively reduces cost, while fermenting speed As original.
Specific implementation mode
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1:
The 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 1.5w/w% pectases are added into mixing juice, the litchi of 14.0w/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 5% 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:
The 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 1.5w/w% pectases are added into mixing juice, the litchi of 15.0w/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 8h, 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 5% 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:
The 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 2.0w/w% pectases are added into mixing juice, the litchi of 15.0w/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 8h, 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 5% 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 2.0w/w% pectases are added into mixing juice, are uniformly mixed, 20-22 DEG C of hydrolysis temperature, 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 5% 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 (5)

1. the 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, 14.0- is added into juice The litchi extract solution of 15.0w/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, the additive amount of high-activity yeast liquid is hair The 5% of zymotic fluid weight, 20-21 DEG C of fermentation temperature ferment 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 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. the preparation method of lichee Rum according to claim 1, it is characterised in that:High activity ferment described in step 3) Mother liquor is added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, and dissolving activation obtains after 30 minutes.
3. the preparation method of lichee Rum according to claim 1, it is characterised in that:Ageing described in step 5), when When lichee Rum is stored, first lichee Rum original degree is stored, 50vol% storages is then down to, is finally adjusted to 42vol% Bottling manufacture, first prepares low lichee Rum before decreasing concentration, i.e., water softening will be added to be diluted to 25- with kind lichee Rum Then 27vol% is stored, be added in lichee Rum decreasing concentration.
4. the preparation method of lichee Rum according to claim 1, it is characterised in that:Sterilizing described in step 6), For pasteurization.
5. the lichee Rum that the preparation method described in any one of claim 1-4 obtains.
CN201810510368.0A 2018-05-24 2018-05-24 Lichee Rum and preparation method thereof CN108410640A (en)

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