Litchi rum and preparation method thereof

A technology of rum and lychee, which is applied in the field of preparation of lychee rum and wine, can solve the problem of loss of fruity aroma and achieve the effect of retaining natural aroma

Inactive Publication Date: 2018-08-17
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The typical flavor and nutritional components of lychee are significantly different from other fruits, but during the processing process, all or most of the fruity aroma of lychee will be lost, which will seriously affect the quality of lychee rum. Therefore, research on the whole lychee rum The dynamic changes of aroma components in the wine brewing process, the types and content changes of the main aroma components in the process of lychee rum processing, and the change rules and influencing factors of the typical flavor of lychee in different process operation units of lychee rum processing can be established. The production process and corresponding technical parameters of lychee rum products that retain the typical flavor of lychee to the maximum extent, improve the overall technical level of lychee rum processing and the international competitiveness of products

Method used

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  • Litchi rum and preparation method thereof
  • Litchi rum and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0031] A preparation method of lychee rum, comprising the steps of:

[0032] 1) Raw material selection and processing: select fresh lychees, remove branches and leaves, diseased fruits, rotten fruits, rotten fruits, and immature fruits, wash, drain, peel, remove pits, remove rotten pulp and residual pits, and squeeze the lychees. Collect the juice, squeeze the lychee meat, and collect the juice;

[0033] 2) Mixing: squeeze fresh sugarcane to obtain sugarcane juice, evaporate and concentrate, adjust the sugar content to 160g / L, then mix it with the lychee juice obtained in the previous step, add 0.8w / w% pectinase to the mixed juice, add Add 8.0w / w% lychee extract to the juice, mix well, enzymolysis temperature 20-22°C, enzymolysis pH 3.2-3.5, enzymolysis time 6h, transfer to fermenter after completion;

[0034] 3) Fermentation: adjust the pH value to 3.0, the alcohol content to 4°, and then add high-activity yeast liquid. The high-activity yeast liquid is to add high-activity ...

Embodiment 2

[0044] A preparation method of lychee rum, comprising the steps of:

[0045] 1) Raw material selection and processing: select fresh lychees, remove branches and leaves, diseased fruits, rotten fruits, rotten fruits, and immature fruits, wash, drain, peel, remove pits, remove rotten pulp and residual pits, and squeeze the litchi flesh , to collect the sap;

[0046] 2) Mixing: squeeze fresh sugarcane to obtain sugarcane juice, evaporate and concentrate, adjust the sugar content to 200g / L, then mix it with the lychee juice obtained in the previous step, add 9.0w / w% lychee extract to the mixed juice, Mix well, enzymolysis temperature 20-22℃, enzymolysis pH 3.2-3.5, enzymolysis time 8h, transfer to fermenter after completion;

[0047] 3) Fermentation: adjust the pH value to 3.0, the alcohol content to 4°, and then add high-activity yeast liquid. The high-activity yeast liquid is to add high-activity dry yeast to 10 times the weight of pure water at 33-35°C, dissolve It is obtaine...

Embodiment 3

[0057] A preparation method of lychee rum, comprising the steps of:

[0058] 1) Raw material selection and processing: select fresh lychees, remove branches and leaves, diseased fruits, rotten fruits, rotten fruits, and immature fruits, wash, drain, peel, remove pits, remove rotten pulp and residual pits, and squeeze the litchi flesh , to collect the sap;

[0059] 2) Mixing: squeeze fresh sugarcane to obtain sugarcane juice, evaporate and concentrate, adjust the sugar content to 280g / L, then mix it with the lychee juice obtained in the previous step, add 10.0w / w% lychee extract to the mixed juice, Mix well, enzymolysis temperature 20-22℃, enzymolysis pH 3.2-3.5, enzymolysis time 8h, transfer to fermenter after completion;

[0060] 3) Fermentation: adjust the pH value to 3.0, the alcohol content to 4°, and then add high-activity yeast liquid. The high-activity yeast liquid is to add high-activity dry yeast to 10 times the weight of pure water at 33-35°C, dissolve It is obtain...

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Abstract

The invention discloses litchi rum and a preparation method thereof. The preparation method include steps: 1) raw material selection and treatment, to be more specific, selecting fresh litchi, washing, draining, peeling, removing stones, rotten pulp and residues, squeezing litchi pulp, and collecting juice; 2) mixing, to be more specific, pressing fresh sugarcanes to obtain sugarcane juice, evaporating, concentrating, adjusting the sugar degree to 160-280g/L, mixing with the litchi juice and the like obtained in the step 1), adding 8.0-10.0w/w% of litchi extract liquid into the mixed juice, well mixing, performing enzymolysis at 20-22 DEG C for 6-8h by pH of 3.2-3.5, and transferring to a fermentation tank after enzymolysis is finished; 3) fermentation, to be more specific, adjusting a pHvalue to 3.0 and an alcoholic strength to 4 degrees, adding high-activity yeast liquid, and fermenting at 20-21 DEG C for 5-7 days; 4) distilling; 5) ageing, to be more specific, transferring distilled litchi rum into an oak barrel, and ageing at 15-25 DEG C under humidity of 70-85%; 6) mixing, filtering, canning and sterilizing to obtain a finished product.

Description

technical field [0001] The invention relates to a kind of wine, specifically a kind of lychee rum, and also relates to a preparation method of the wine. Background technique [0002] Rum is a distilled liquor produced from sugarcane molasses, also known as sugar wine, rum, and rum. Originated in Cuba, the taste is sweet and fragrant. Rum is made from sugar juice pressed from sugar cane, fermented and distilled. According to different raw materials and different brewing methods, rum can be divided into: rum liquor, rum old wine, light rum, rum regular wine, strong fragrant rum, etc., with alcohol content of 38% to 50%, The wine is amber, brown, or colorless. [0003] Together with bananas, pineapples and longan, lychees are known as the "four major fruits in the southern country". Litchi (Litchi chinensis Sonn.) is an evergreen tree of Sapindaceae (Sapindaceae) Litchi genus (Litchi). It is an important fruit tree in the tropics and subtropics. my country has a cultivation...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
CPCC12G3/02C12H6/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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