CN114381350A - Preparation method of composite flavor rum - Google Patents
Preparation method of composite flavor rum Download PDFInfo
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- CN114381350A CN114381350A CN202210118895.3A CN202210118895A CN114381350A CN 114381350 A CN114381350 A CN 114381350A CN 202210118895 A CN202210118895 A CN 202210118895A CN 114381350 A CN114381350 A CN 114381350A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention provides a preparation method of a composite flavor rum, and relates to the technical field of wine brewing processes. A preparation method of a compound flavor rum comprises the following steps: vacuum freeze drying the raw materials, and pulverizing in water-cooled superfine pulverizer to obtain superfine powder; mixing the superfine powder and water, adding citric acid to adjust the pH value, adding a complex enzyme preparation, and performing enzymolysis treatment to obtain an enzymolysis liquid; carrying out reduced pressure distillation on the enzymolysis liquid to obtain condensate; and mixing the condensate, the honey and the rum, filtering and filling to obtain a finished product of the composite flavor rum. The invention has the advantages that the natural aroma components in the tea leaves and the flowers and the honey are utilized to make up the defects of lighter aroma, thinner taste and the like of the rum, the process of soaking or direct-throwing fermentation and the like is avoided to enable the bitter substances such as polyphenol and the like in the tea leaves and the flowers to enter the wine, the product integrates flower aroma, tea aroma, honey aroma and wine aroma, the taste is savory and mellow, and the sensory quality of the rum is obviously improved.
Description
Technical Field
The invention relates to the technical field of wine brewing processes, in particular to a preparation method of a compound flavor rum.
Background
Rum is a distilled liquor prepared by fermenting cane molasses as raw material, distilling and ageing in oak barrel. It is combined with brandy, whisky, vodka, gold wine and Chinese liquor to be called "world six distilled liquor". Rum is classified into three types according to the difference of flavor and aroma: weak rum, neutral rum, and strong rum. Because of the limitations of fermentation raw materials and production processes, rum, especially light rum, has less content of flavor substances, and is light and thin in aroma and taste, and blending improvement is often needed. At present, most of products in the market are produced by taking rum as base wine and adding fruit juice or fermented wine or adopting a production method of simply soaking the rum and other raw materials, so that the product has single flavor, protein, pectin and other precipitates are easily generated in the wine after long-time storage, and phenolic substances in partial raw materials bring bitter taste, thereby affecting the sensory quality of finished wine. At present, no compound wine product which highlights tea aroma and flower aroma and takes rum as base wine exists.
Disclosure of Invention
The invention aims to provide a preparation method of a compound flavor rum, so as to obtain the compound flavor rum which integrates natural aroma components in tea leaves and flowers and has mellow taste.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
The embodiment of the application provides a preparation method of a compound flavor rum, which comprises the following steps:
vacuum freeze drying the raw materials, and pulverizing in water-cooled superfine pulverizer to obtain superfine powder;
mixing the superfine powder and water, adding citric acid to adjust the pH value, adding a complex enzyme preparation, and performing enzymolysis treatment to obtain an enzymolysis liquid;
carrying out reduced pressure distillation on the enzymolysis liquid to obtain condensate;
and mixing the condensate, the honey and the rum, filtering and filling to obtain a finished product of the composite flavor rum.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
according to the invention, the raw materials are subjected to vacuum freeze drying, so that the storage and the subsequent superfine grinding are facilitated, and meanwhile, the fragrance loss and change of the materials are reduced in the drying process; then the raw materials are placed in a water-cooled ultrafine grinder for grinding, so that the raw materials can be kept at low temperature in the grinding process, loss, oxidation and the like of aromatic substances caused by overhigh temperature are avoided, the aroma of the materials is better kept, and the extraction is easier; then, carrying out compound enzymolysis on the extract, wherein the compound enzyme hydrolysis can convert more free aroma compounds into free aroma compounds, and the content of the aroma compounds in the subsequent reduced pressure distillation extract is increased; reduced pressure distillation extraction is adopted, the distillation temperature is reduced under the condition of high vacuum, and heat-sensitive substances or unstable components in the raw materials are protected, so that the fragrance of the raw materials is kept stable and the raw materials are more easily dissolved in rum; and finally, mixing the condensate, the honey and the rum to obtain a finished product. The product integrates flower fragrance, tea fragrance, honey fragrance and wine fragrance, is sweet and mellow in taste, and obviously improves the sensory quality of the rum.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
The invention provides a preparation method of a compound flavor rum, which comprises the following steps:
vacuum freeze drying the raw materials, and pulverizing in water-cooled superfine pulverizer to obtain superfine powder;
mixing the superfine powder and water, adding citric acid to adjust the pH value, adding a complex enzyme preparation, and performing enzymolysis treatment to obtain an enzymolysis liquid;
carrying out reduced pressure distillation on the enzymolysis liquid to obtain condensate;
and mixing the condensate, the honey and the rum, filtering and filling to obtain a finished product of the composite flavor rum. According to the invention, the raw materials are dried in vacuum, so that the storage and the subsequent superfine grinding are facilitated, and meanwhile, the fragrance loss and change of the materials are reduced in the drying process; then the raw materials are placed in a water-cooled ultrafine grinder for grinding, so that the raw materials can be kept at low temperature in the grinding process, loss, oxidation and the like of aromatic substances caused by overhigh temperature are avoided, the aroma of the materials is better kept, and the extraction is easier; then, carrying out compound enzymolysis on the extract, wherein the compound enzyme hydrolysis can convert more free aroma compounds into free aroma compounds, and the content of the aroma compounds in the subsequent reduced pressure distillation extract is increased; reduced pressure distillation extraction is adopted, the distillation temperature is reduced under the condition of high vacuum, and heat-sensitive substances or unstable components in the raw materials are protected, so that the fragrance of the raw materials is kept stable and the raw materials are more easily dissolved in rum; and finally, mixing the condensate, the honey and the rum to obtain a finished product. The product integrates flower fragrance, tea fragrance, honey fragrance and wine fragrance, is sweet and mellow in taste, and obviously improves the sensory quality of the rum.
In some embodiments of the present invention, the vacuum freeze-drying process comprises the following steps: pre-freezing the raw materials at-50 to-40 ℃ for 2 to 3 hours, vacuumizing the raw materials under the air pressure of 1.5 to 20Pa, and then performing gradient drying. The raw materials are pre-frozen at low temperature and vacuumized, so that aromatic substances in the raw materials can be conveniently reserved in the raw materials, the subsequent treatment is convenient, and the loss in the treatment process is reduced; then the wine is dried in a gradient way, so that the fragrance of the materials is retained to the maximum extent, the change of the raw materials is reduced, and the quality stability of the wine body is improved.
In some embodiments of the present invention, the gradient drying is performed by sequentially freezing at-30 to-25 ℃ for 2 to 3 hours, freezing at-15 to-10 ℃ for 1 to 2 hours, treating at 0 to 10 ℃ for 1 to 2 hours, and treating at 30 to 35 ℃ for 1 to 2 hours. The gradient drying can ensure that the water is directly sublimated at low temperature and low pressure, ensure the drying effect of the raw materials and obtain the raw materials with high quality, less fragrance loss and less change. The sublimation process needs to absorb heat, if the heat is insufficient, the water can absorb the heat of the raw material during sublimation so as to reduce the temperature of the raw material, thus causing the reduction of the sublimation speed, prolonging the whole drying time and reducing the production rate; if the heating is too much, the sublimation rate is increased, but after the heat absorbed by sublimation is offset, the temperature of the frozen raw material is increased by the redundant heat, so that the raw material can be locally or completely melted, the phenomenon of drying shrinkage and foaming of the raw material is caused, and the whole drying process fails.
In some embodiments of the invention, the outlet temperature of the water-cooled ultrafine pulverizer is 0-20 ℃; the size of the superfine powder is 1000-2000 meshes. Keeping the outlet temperature of the water-cooled ultrafine pulverizer at 0-20 ℃, so that the raw material can be kept at a low temperature, the loss and oxidation of aromatic substances caused by overhigh temperature can be avoided, the change of the raw material due to temperature change can be reduced, the aroma of the material can be better kept, and the aromatic substances in the raw material can be retained. The raw materials are crushed into superfine powder of 1000-2000 meshes, cell walls can be fully damaged, subsequent enzymolysis treatment can be facilitated, the raw materials have better dispersibility and dissolubility, and the dissolution rate and the dissolution total amount of volatile aroma components, nutrient substances, trace elements and other components of the raw materials are improved.
In some embodiments of the invention, the raw materials include flowers and tea leaves. The aromatic substances in the flowers are different from the aromatic substances in the tea leaves, and the flowers and the tea leaves are jointly used as raw materials, so that the fragrance is rich and soft.
In some embodiments of the present invention, the flower is one of osmanthus fragrans, jasmine, rose with double petals, and lily; the tea is one of green tea, black tea and oolong tea.
In some embodiments of the present invention, the weight ratio of the superfine powder to the water is 1: (8-10); the pH value is adjusted to 3.5-4.0 by citric acid; the addition amount of the complex enzyme preparation is 20-40 mg/L; the enzymolysis treatment condition is enzymolysis for 1-2 hours at 20-35 ℃. Under the weight ratio, the superfine powder is mixed with water, so that the subsequent enzymolysis treatment can be facilitated; the pH value is adjusted by citric acid, so that proper reaction conditions can be provided for enzyme, and the cell wall and the interstitial structure thereof generate local changes such as looseness, expansion, collapse and the like through enzymolysis, so that the extraction process is accelerated.
In some embodiments of the invention, the complex enzyme preparation comprises the following components in parts by weight (20-40): (20-30): (15-35): (15-20) beta-glucosidase, cellulase, hemicellulase and xylanase. The enzymes are selected and combined with a plurality of enzyme agents in the proportion, so that the cell structure of the raw material can be fully destroyed, the aroma components in the combined state are converted into the free state, and the aroma components in the cells in the raw material can be efficiently extracted.
In some embodiments of the present invention, the vacuum distillation is performed for 30-40 min under the conditions of 0.02-0.08 MPa and 40-50 ℃. The low-temperature distillation device is used for carrying out reduced pressure distillation, so that the extraction and enrichment processes of aroma can be kept at a lower temperature, the influence of high temperature on aroma substances of tea leaves and flowers is avoided, condensed liquid can be closer to the aroma characteristics of raw materials, and the aroma of the finished wine prepared subsequently is natural and strong.
In some embodiments of the invention, the weight ratio of the condensate to honey to rum is (10-20): (10-20): (60-80). According to the proportion, the prepared wine can be guaranteed to integrate flower fragrance, tea fragrance, honey fragrance and wine fragrance, and is sweet and mellow in taste.
In some embodiments of the present invention, the honey is one or more of osmanthus honey, rose honey, jasmine honey and lily honey.
In some embodiments of the invention, the alcoholic strength of the finished compound flavor rum is 24-32 degrees.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
A preparation method of a compound flavor rum comprises the following steps:
pre-freezing raw materials (flos Osmanthi Fragrantis and green tea) at-50 deg.C for 2 hr, vacuumizing the raw materials under 1.5Pa, sequentially freezing at-30 deg.C for 2 hr, freezing at-15 deg.C for 1 hr, treating at 0 deg.C for 1 hr, treating at 30 deg.C for 1 hr, pulverizing in water-cooled micronizer, and obtaining micropowder with size of 1000 meshes at outlet temperature of 0 deg.C;
according to the following steps of 1: 8, mixing the superfine powder and water according to the weight ratio, adding citric acid to adjust the pH value to 3.5, adding a complex enzyme preparation (beta-glucosidase, cellulase, hemicellulase and xylanase according to the weight ratio of 20: 20: 15: 15) according to the addition amount of 20mg/L, and performing enzymolysis for 1h at the temperature of 20 ℃ to obtain an enzymolysis liquid;
distilling the enzymolysis solution under reduced pressure at 40 deg.C under 0.02MPa for 30min to obtain condensate;
mixing the condensate, honey (sweet osmanthus flower honey) and rum according to the weight ratio of 10: 10: 80, filtering and filling to obtain the finished product of the composite flavor rum.
Example 2
A preparation method of a compound flavor rum comprises the following steps:
pre-freezing raw materials (sweet osmanthus and green tea) at-48 ℃ for 2.5h, vacuumizing the raw materials under the pressure of 10Pa, sequentially freezing at-28 ℃ for 2.5h, freezing at-13 ℃ for 1.5h, treating at 3 ℃ for 1.5h and treating at 33 ℃ for 1.5h, crushing in a water-cooled ultrafine crusher, and obtaining ultrafine powder with the size of 1500 meshes at the outlet temperature of 5 ℃;
according to the following steps of 1: 9, mixing the superfine powder and water, adding citric acid to adjust the pH value to 3.8, adding a complex enzyme preparation (beta-glucosidase, cellulase, hemicellulase and xylanase in a weight ratio of 30: 25: 20: 18) according to the addition amount of 25mg/L, and performing enzymolysis for 1.5 hours at 25 ℃ to obtain an enzymolysis liquid;
distilling the enzymolysis solution under reduced pressure at 45 deg.C under 0.04MPa for 35min to obtain condensate;
mixing the condensate, honey (sweet osmanthus flower honey) and rum according to the weight ratio of 15: 15: 70, filtering and filling to obtain the finished product of the composite flavor rum.
Example 3
A preparation method of a compound flavor rum comprises the following steps:
pre-freezing raw materials (flos Osmanthi Fragrantis and green tea) at-45 deg.C for 2.5h, vacuumizing the raw materials under 15Pa, sequentially freezing at-28 deg.C for 2.5h, freezing at-13 deg.C for 1.5h, treating at 5 deg.C for 1.5h, treating at 33 deg.C for 1.5h, pulverizing in water-cooled micronizer, and obtaining micropowder with size of 1500 meshes at outlet temperature of 10 deg.C;
according to the following steps of 1: 9, mixing the superfine powder and water, adding citric acid to adjust the pH value to 3.9, adding a complex enzyme preparation (beta-glucosidase, cellulase, hemicellulase and xylanase in a weight ratio of 35: 25: 30: 18) according to the addition amount of 30mg/L, and performing enzymolysis at 30 ℃ for 1.5 hours to obtain an enzymolysis liquid;
distilling the enzymolysis solution under reduced pressure at 45 deg.C under 0.06MPa for 38min to obtain condensate;
mixing the condensate, honey (sweet osmanthus flower honey) and rum according to the weight ratio of 15: 20: 65, filtering and filling to obtain the finished product of the composite flavor rum.
Example 4
A preparation method of a compound flavor rum comprises the following steps:
pre-freezing raw materials (flos Osmanthi Fragrantis and green tea) at-43 deg.C for 3 hr, vacuumizing the raw materials under 18Pa, sequentially freezing at-26 deg.C for 3 hr, freezing at-12 deg.C for 2 hr, treating at 8 deg.C for 2 hr, treating at 34 deg.C for 2 hr, pulverizing in water-cooled micronizer, and outlet temperature at 18 deg.C to obtain 1800 mesh micropowder;
according to the following steps of 1: 10, mixing the superfine powder and water, adding citric acid to adjust the pH value to 4.0, adding a complex enzyme preparation (beta-glucosidase, cellulase, hemicellulase and xylanase in a weight ratio of 40: 30: 35: 20) according to the addition amount of 40mg/L, and performing enzymolysis for 2 hours at 33 ℃ to obtain an enzymolysis liquid;
distilling the enzymolysis solution under reduced pressure at 48 deg.C under 0.08MPa for 38min to obtain condensate;
mixing the condensate, honey (sweet osmanthus flower honey) and rum according to a ratio of 20: 15: 65, filtering and filling to obtain the finished product of the composite flavor rum.
Example 5
A preparation method of a compound flavor rum comprises the following steps:
pre-freezing raw materials (flos Osmanthi Fragrantis and green tea) at-40 deg.C for 3 hr, vacuumizing the raw materials under 20Pa, sequentially freezing at-25 deg.C for 3 hr, freezing at-10 deg.C for 2 hr, treating at 35 deg.C for 2 hr, pulverizing in water-cooled micronizer, and discharging at 20 deg.C to obtain 2000-mesh superfine powder;
according to the following steps of 1: 10, mixing the superfine powder and water, adding citric acid to adjust the pH value to 4.0, adding a complex enzyme preparation (beta-glucosidase, cellulase, hemicellulase and xylanase in a weight ratio of 40: 30: 35: 20) according to the addition amount of 40mg/L, and performing enzymolysis for 2 hours at 35 ℃ to obtain an enzymolysis liquid;
distilling the enzymolysis solution under 0.08MPa at 50 deg.C under reduced pressure for 40min to obtain condensate;
mixing the condensate, honey (sweet osmanthus flower honey) and rum according to a ratio of 20: 20: 60) mixing the components in the weight ratio, filtering and filling to obtain the finished product of the composite flavor rum.
Example 6
This example is substantially the same as example 3, except that: the raw materials are jasmine flower and black tea.
Example 7
This example is substantially the same as example 3, except that: the raw materials are rose with double petals and oolong tea.
Example 8
This example is substantially the same as example 3, except that: the raw materials are lily and oolong tea.
Example 9
This example is substantially the same as example 3, except that: the Mel is rose Mel.
Example 10
This example is substantially the same as example 3, except that: the Mel is jasmine Mel.
Example 11
This example is substantially the same as example 3, except that: the Mel is Bulbus Lilii Mel.
Comparative example 1
This example is substantially the same as example 3, except that: no freeze-drying was performed.
Pulverizing raw materials (flos Osmanthi Fragrantis and green tea) in water-cooled superfine pulverizer, and obtaining superfine powder with size of 1500 mesh at outlet temperature of 10 deg.C;
according to the following steps of 1: 9, mixing the superfine powder and water, adding citric acid to adjust the pH value to 3.9, adding a complex enzyme preparation (beta-glucosidase, cellulase, hemicellulase and xylanase in a weight ratio of 35: 25: 30: 18) according to the addition amount of 30mg/L, and performing enzymolysis at 30 ℃ for 1.5 hours to obtain an enzymolysis liquid;
distilling the enzymolysis solution under reduced pressure at 45 deg.C under 0.06MPa for 38min to obtain condensate;
mixing the condensate, honey (sweet osmanthus flower honey) and rum according to the weight ratio of 15: 20: 65, filtering and filling to obtain the finished product of the composite flavor rum.
Comparative example 2
This example is substantially the same as example 3, except that: cellulase was used alone.
Pre-freezing raw materials (flos Osmanthi Fragrantis and green tea) at-45 deg.C for 2.5h, vacuumizing the raw materials under 15Pa, sequentially freezing at-28 deg.C for 2.5h, freezing at-13 deg.C for 1.5h, treating at 5 deg.C for 1.5h, treating at 33 deg.C for 1.5h, pulverizing in water-cooled micronizer, and obtaining micropowder with size of 1500 meshes at outlet temperature of 10 deg.C;
according to the following steps of 1: 9, mixing the superfine powder and water according to the weight ratio, adding citric acid to adjust the pH value to 3.9, adding cellulase according to the addition amount of 30mg/L, and performing enzymolysis for 1.5 hours at the temperature of 30 ℃ to obtain an enzymolysis liquid;
distilling the enzymolysis solution under reduced pressure at 45 deg.C under 0.06MPa for 38min to obtain condensate;
mixing the condensate, honey (sweet osmanthus flower honey) and rum according to the weight ratio of 15: 20: 65, filtering and filling to obtain the finished product of the composite flavor rum.
Comparative example 3
This example is substantially the same as example 3, except that: atmospheric distillation was carried out.
Pre-freezing raw materials (flos Osmanthi Fragrantis and green tea) at-45 deg.C for 2.5h, vacuumizing the raw materials under 15Pa, sequentially freezing at-28 deg.C for 2.5h, freezing at-13 deg.C for 1.5h, treating at 5 deg.C for 1.5h, treating at 33 deg.C for 1.5h, pulverizing in water-cooled micronizer, and obtaining micropowder with size of 1500 meshes at outlet temperature of 10 deg.C;
according to the following steps of 1: 9, mixing the superfine powder and water, adding citric acid to adjust the pH value to 3.9, adding a complex enzyme preparation (beta-glucosidase, cellulase, hemicellulase and xylanase in a weight ratio of 35: 25: 30: 18) according to the addition amount of 30mg/L, and performing enzymolysis at 30 ℃ for 1.5 hours to obtain an enzymolysis liquid;
distilling the enzymolysis solution at 45 deg.C under reduced pressure for 38min to obtain condensate;
mixing the condensate, honey (sweet osmanthus flower honey) and rum according to the weight ratio of 15: 20: 65, filtering and filling to obtain the finished product of the composite flavor rum.
Experimental example 1
The wines prepared in examples 1 to 11 and comparative examples 1 to 3 were subjected to sensory evaluation, 10 evaluators were invited to participate in the evaluation, the evaluation score was 10 points, evaluation was performed from both the aspects of aroma and taste, respectively, and the results are shown in table 2.
Evaluation criteria:
fragrance: has a certain soft flower fragrance and tea fragrance, a light vanilla flavor, and a lasting oak flavor and a honey flavor of 8-10 minutes; the flower, tea and vanilla flavors are light, and the oak and honey flavors are not lasting for 4-7 minutes; the fragrance is single or basically not 0-3 points.
The mouthfeel is as follows: the tea has mild and mellow taste, is smooth and soft, and has sweet taste and mellow taste of 8-10 minutes; the mouth is relatively warm and mellow, mild and soft, and the sweet and mellow degree of the mixed light tea is 4-7 minutes; the tea has slight or no taste of 2-3 points.
TABLE 1
As can be seen from Table 1, the wine of example 8 is the best in aroma; the wine of example 3 was the best in taste. Comparing example 3 with comparative examples 1 to 3, it can be seen that the aroma and taste are not good enough due to the fact that comparative example 1 is not freeze-dried, which indicates that freeze-drying is very important for the aroma and flavor of wine; the compound enzyme of the comparative example 2 has single kind, so that the wine of the comparative example 2 has poor fragrance, which shows that the selection of the kind of the compound enzyme is very important for the fragrance and flavor of the wine; since comparative example 3 is actually atmospheric distillation, it has a poor effect of extracting aromatic substances from the raw materials, resulting in a relatively simple flavor and taste of the wine.
In conclusion, the raw materials are dried in vacuum, so that the storage and the subsequent superfine grinding are facilitated, and meanwhile, the fragrance loss and change of the materials are less in the drying process; then the raw materials are placed in a water-cooled ultrafine grinder for grinding, so that the raw materials can be kept at low temperature in the grinding process, loss, oxidation and the like of aromatic substances caused by overhigh temperature are avoided, the aroma of the materials is better kept, and the extraction is easier; then, carrying out compound enzymolysis on the extract, wherein the compound enzyme hydrolysis can convert more free aroma compounds into free aroma compounds, and the content of the aroma compounds in the subsequent reduced pressure distillation extract is increased; reduced pressure distillation extraction is adopted, the distillation temperature is reduced under the condition of high vacuum, and heat-sensitive substances or unstable components in the raw materials are protected, so that the fragrance of the raw materials is kept stable and the raw materials are more easily dissolved in rum; and finally, mixing the condensate, the honey and the rum to obtain a finished product.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. The preparation method of the compound flavor rum is characterized by comprising the following steps:
vacuum freeze drying the raw materials, and pulverizing in water-cooled superfine pulverizer to obtain superfine powder;
mixing the superfine powder and water, adding citric acid to adjust the pH value, adding a complex enzyme preparation, and performing enzymolysis treatment to obtain an enzymolysis liquid;
carrying out reduced pressure distillation on the enzymolysis liquid to obtain condensate;
and mixing the condensate, the honey and the rum, filtering and filling to obtain a finished product of the composite flavor rum.
2. A method of producing a complex flavored rum according to claim 1, wherein said vacuum freeze drying process comprises the steps of: pre-freezing the raw materials at-50 to-40 ℃ for 2 to 3 hours, vacuumizing the raw materials under the air pressure of 1.5 to 20Pa, and then performing gradient drying.
3. The method for preparing a composite flavor rum according to claim 2, wherein the gradient drying is performed by sequentially freezing at-30 to-25 ℃ for 2 to 3 hours, freezing at-15 to-10 ℃ for 1 to 2 hours, treating at 0 to 10 ℃ for 1 to 2 hours, and treating at 30 to 35 ℃ for 1 to 2 hours.
4. The method for preparing a composite flavor rum according to claim 1, wherein the outlet temperature in the water-cooled micronizer is 0-20 ℃; the size of the superfine powder is 1000-2000 meshes.
5. The method of making a complex flavor rum according to claim 1, wherein the raw materials comprise flowers and tea leaves.
6. The method of making a complex flavor rum according to claim 5, wherein the flower is one of osmanthus fragrans, jasmine, rose with double petals, lily; the tea is one of green tea, black tea and oolong tea.
7. The method of making a complex flavored rum according to claim 1, wherein the weight ratio of said ultra fine powder to water is 1: (8-10); the pH value is adjusted to 3.5-4.0 by citric acid; the addition amount of the complex enzyme preparation is 20-40 mg/L; the enzymolysis treatment condition is enzymolysis for 1-2 hours at 20-35 ℃.
8. The method for preparing a composite flavor rum according to claim 1, wherein the composite enzyme preparation comprises the following components in parts by weight (20-40): (20-30): (15-35): (15-20) beta-glucosidase, cellulase, hemicellulase and xylanase.
9. The method for preparing a composite flavor rum as claimed in claim 1, wherein the reduced pressure distillation is specifically carried out at 40-50 ℃ under 0.02-0.08 MPa for 30-40 min.
10. The method for preparing a composite flavor rum according to claim 1, wherein the weight ratio of the condensate to honey to rum is (10-20): (10-20): (60-80).
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116941764A (en) * | 2023-07-26 | 2023-10-27 | 泸州品创科技有限公司 | Sichuan safflower tea extract and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116941764A (en) * | 2023-07-26 | 2023-10-27 | 泸州品创科技有限公司 | Sichuan safflower tea extract and preparation method thereof |
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