Kaempferia galamga flavored prepared sugarcane golden wine and preparation method thereof

Abstract

The invention discloses a rhizoma kaempferiae flavor modulated sugarcane golden wine and a preparation method thereof, and relates to the technical field of food processing. The preparation method comprises the following steps: by taking sugarcane distilled liquor as base liquor, respectively adding dried and crushed juniper berry-rhizoma kaempferiae, juniper berry-lemongrass and juniper berry-osmanthus fragrans fragrance three groups of plant herbs, sequentially performing short-time low-power ultrasonic-assisted extraction, room-temperature dark sealed extraction and filtration to obtain three groups of alcohol extracts, and distilling, intercepting middle fractions, blending and mixing according to a certain proportion, transferring into a container with oak chips, and ageing in a shade place for three months to obtain the product. According to the invention, juniper berry-lemongrass and juniper berry-sweet osmanthus are added, so that the spicy flavor of the sugarcane golden wine taking juniper berry-rhizoma kaempferiae as a plant herb is weakened, and meanwhile, the product is endowed with faint scent and fruity flavor. According to the method, short-time-low-power ultrasonic treatment is adopted, so that plant herbal oxidation and flavor volatilization caused by temperature rise are avoided, and the sugarcane golden wine with the rhizoma kaempferiae flavor and coordinated various flavors is produced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a camphor-flavored modulated sugar cane gin and a preparation method thereof. BACKGROUND

[0002] Gin is a kind of liquor made from grain distillate, impregnated or distilled with juniper and other plant spices. As a classic distilled spirit, its flavor mainly depends on the proportion of plant spices. However, traditional gin with grain as base liquor has the problems of single base liquor flavor and serious homogeneity. In recent years, although there are some attempts to use sugar cane distillate as base liquor to seek flavor innovation, such as patent No. CN202410478611.0, "a kind of sugar cane gin and its brewing method", which belongs to the technical field of wine food, provides a kind of distillate with unique and pleasant smell, mellow taste, good health care function of diuresis, anti-fatigue and immune regulation. The invention uses Saccharomyces cerevisiae cicc1346 and grape juice Hansenula spore 32337 to ferment the mixture of cane juice and syrup, and then distills to obtain sugar cane base liquor. Then, juniper, orange peel, jasmine, lemon grass, mint, rosemary, perilla, and fishy grass are added and soaked for a certain period of time, and the soaking process is assisted by ultrasonic to accelerate the extraction of alcohol extract. The alcohol extract is distilled twice, the head and tail are removed, diluted, bottled and aged to produce a kind of sugar cane gin with unique flavor. However, there are still many deficiencies in the product: 1. The strong flavor of sugar cane liquor itself is difficult to coordinate with the herbal spices such as juniper, which may lead to unbalanced flavor or excessive spicy and medicinal taste; 2. In the extraction process, hot extraction or long-time ultrasonic extraction is often used, which may lead to oxidation and flavor volatilization of plant herbs, introducing impurities and affecting product purity; 3. The existing product lacks effective flavor blending means, resulting in single flavor level of the wine body and uncoordinated fusion of various flavors.

[0003] Therefore, there is an urgent need for a new preparation method to solve the technical problems of uncoordinated flavor, rough process and unstable quality of existing sugar cane gin. SUMMARY

[0004] Based on the above, the present application provides a Kaempferia galanga flavor modulated sugar cane gold liquor and a preparation method thereof, by adding sugar cane gold liquor with Juniperus communis L-Cymbopogon citratus (DC) Stapf and Juniperus communis L-Osmanthus fragrans Lour as plant herbs, weakening the pungent flavor of the main body of sugar cane gold liquor with Juniperus communis L-Kaempferia galanga L as plant herbs, and imparting the product with fresh and fruity flavors. The present application adopts short-time low-power ultrasonic treatment to avoid oxidation and flavor volatilization of plant herbs due to temperature rise, and produces a sugar cane gold liquor with Kaempferia galanga flavor and coordinated flavors.

[0005] To achieve the above object, the present application provides the following technical solutions: A preparation method of Kaempferia galanga flavor modulated sugar cane gold liquor, comprising the following steps: Step 1, saccharomyces cerevisiae cicc1346 and Hanseniaspora uvarum 32337 are used to co-ferment cane juice (18°Bx) and membrane sugar syrup (65°Bx), and then distillation is performed to obtain sugar cane distillate, and the alcohol content of the sugar cane distillate is adjusted to 50-65%vol; Step 2, three groups of plant herbs, Juniperus communis L-Kaempferia galanga, Juniperus communis L-Cymbopogon citratus, and Juniperus communis L-Osmanthus fragrans Lour, are dried and crushed, and then added to the sugar cane distillate in a certain proportion, and subjected to short-time low-power ultrasonic treatment, and then sealed and extracted for a certain time under room temperature and light-proof conditions, and then filtered to obtain three groups of alcohol extracts; Step 3, the three groups of alcohol extracts are subjected to distillation and interception of the middle fraction, and then mixed in a certain proportion, and then transferred into a container with treated oak chips, and then aged in a cool place for three months to obtain sugar cane gold liquor base liquor; Step 4, the sugar cane gold liquor base liquor is adjusted to a target alcohol content with softening water, and then subjected to membrane filtration and sterilization, and then bottled to obtain the finished product, and the target alcohol content is 40-60%vol.

[0006] It should be noted that in step 1, the alcohol content of the sugar cane distillate is adjusted to 50-65%vol, and this range of alcohol content of the sugar cane distillate can promote the dissolution of the plant herb flavor.

[0007] Preferably, in step 2, the drying temperature of the three groups of plant herbs, Juniperus communis L-Kaempferia galanga, Juniperus communis L-Cymbopogon citratus, and Juniperus communis L-Osmanthus fragrans Lour, is 50-70°C, and the drying time is 12-24h; the ultrasonic power is 100-300W, the ultrasonic time is 2-5min, and the extraction time is 1-4 days.

[0008] It should be noted that the short-time and low-power ultrasonic treatment of the leaching solution is to accelerate the dissolution of the plant herbal flavor and release more flavor compounds, and to avoid the problems of plant herbal oxidation and flavor volatilization caused by temperature rise.

[0009] It should be noted that the reason for using different leaching times for the three groups of plant herbs is that the dissolution speed and time of flavor compounds in sugarcane distillate are different for different plant herbs. Using different leaching times can not only achieve different optimal flavor extraction effects for each group in a very short time, but also effectively avoid the imbalance of the flavor of the wine body and the excessive loss of nutritional components caused by too long leaching time.

[0010] Preferably, the preparation of the three groups of alcohol leaching solutions in step 2 is carried out separately. For each group, the corresponding proportion of plant herbs is added for leaching based on the weight of the sugarcane distillate: When preparing the juniper berry-kaempferol alcohol leaching solution, the amount of juniper berry added is 10-15 parts by weight, and the amount of kaempferol added is 5-10 parts by weight based on 100 parts by weight of sugarcane distillate; When preparing the juniper berry-lemongrass alcohol leaching solution, the amount of juniper berry added is 10-15 parts by weight, and the amount of lemongrass added is 5-10 parts by weight based on 100 parts by weight of sugarcane distillate; When preparing the juniper berry-lemongrass alcohol leaching solution, the amount of juniper berry added is 10-15 parts by weight, and the amount of lemongrass added is 5-10 parts by weight based on 100 parts by weight of sugarcane distillate.

[0011] Preferably, the distillation method in step 3 is pot distillation, and the middle fraction is collected as follows: the fraction distilled within 5-10 minutes after the start of distillation is discarded, and the fraction collected thereafter to the 35th-40th minute of distillation is collected as the center liquor. The boiling point range of the collected center fraction during distillation is 82-95°C.

[0012] Preferably, the blending in step 3 is based on the total weight of the mixed leaching solution, wherein: the juniper berry-kaempferol leaching solution accounts for 70%-80%; the juniper berry-lemongrass leaching solution accounts for 10%-20%; and the juniper berry-osmanthus leaching solution accounts for 10%-20%. Preferably, the oak chip treatment in step 3 is moderate roasting, and the oak chips are roasted in an oven at a temperature of 195-205°C for 25-30 minutes.

[0013] It should be noted that the center fraction is collected during distillation because it has a mellow taste and a harmonious aroma, contains rich ester and alcohol aroma substances, and can ensure the purity and stability of the sugarcane gold wine flavor. The use of a pot still for distillation further improves the purity of the center fraction with a gentle distillation speed and a reasonable reflux ratio.

[0014] Preferably, the membrane filtration sterilization material in step 4 is a hydrophobic PTFE polytetrafluoroethylene membrane with a diameter of 50 mm and a pore size of 0.22 μm.

[0015] It should be noted that membrane filtration sterilization is used to avoid the loss of wine flavor substances caused by high-temperature sterilization.

[0016] The selected plant herbs are juniper, kaempferia galanga, citronella grass and osmanthus.

[0017] Juniper (Juniperus communis L.), which is the soul of gin, provides a distinctive and refreshing pine aroma.

[0018] Kaempferia galanga (Kaempferia galanga L.), which is warm and pungent, has the effects of warming the center, dispelling cold, digesting food and relieving pain. Its unique aroma is different from the spicy and irritating of ordinary ginger, but presents a complex aroma of woody, camphor and light purple lavender, with a touch of sweet warmth. When added to gin, its flavor plays a very prominent role. First, it can significantly enhance the pungent flavor of the wine body, complementing the core woody flavor of juniper, and building a more layered and deep aroma framework. Second, the unique warm and sweet of kaempferia galanga can well balance the sharp sourness of citrus ingredients, and form a clever echo with the fresh herbal aroma of citronella grass and the floral aroma of osmanthus, bringing a touch of pleasing oriental mystery to the gin, and finally creating a unique and long-lasting characteristic gin.

[0019] Cymbopogon citratus (DC.) Stapf provides strong and fresh lemon citrus aroma with a slight sweetness. In the present invention, it can effectively weaken the strong pungency of kaempferia galanga, bringing a bright "fresh" flavor to the product, increasing the level of flavor and freshness.

[0020] Osmanthus fragrans Lour. provides extremely sweet and fragrant floral aroma with apricot, peach or almond-like fruity undertones. In the present invention, it aims to give the product an elegant "fruity flavor", which cooperates with the fresh aroma of citronella grass, balances and complicates the pungency of juniper and kaempferia galanga, and realizes "harmonious flavors".

[0021] The present invention has the following beneficial effects: The present invention aims to solve the problems of low fermentation efficiency, single flavor and poor stability of fermentation products in the fermentation process of existing sugarcane juice and syrup, and selects to add brewing yeast and non-brewing yeast for co-fermentation. Through the synergistic effect of the two kinds of yeast, not only the fermentation rate and yield can be significantly improved, but also the flavor components of the fermentation product can be enriched, and the wine body can have a unique plant flavor of sugarcane.

[0022] This invention determines the extraction time of sugarcane distilled spirits and various herbal plants through single-factor experiments and sensory evaluation. This not only achieves the optimal flavor extraction effect of each group in a very short time, greatly shortening the production cycle, but also effectively avoids the imbalance of flavor and excessive loss of nutrients caused by excessive extraction time.

[0023] This invention weakens the spicy aroma of the main sugarcane gin, which is based on juniper berries and lemongrass, and juniper berries and osmanthus, by adding sugarcane gin with juniper berries and galangal as herbal ingredients, while giving the product a fresh and fruity flavor, thus producing a sugarcane gin with a galangal flavor and a harmonious balance of flavors.

[0024] This invention employs short-time, low-power ultrasonic treatment of the extract, which not only accelerates the dissolution of plant and herbal flavors and releases more flavor compounds, but also avoids the problems of plant and herbal oxidation and flavor volatilization caused by increased temperature, ensuring that the product has a harmonious taste. Attached Figure Description

[0026] Figure 1 Flowchart of the process for blending sugarcane gin with galangal flavor. Detailed Implementation

[0027] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention can be practiced in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0028] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

[0029] The galangal-flavored blended sugarcane gin described above is prepared through the following steps: In some specific embodiments, step 1 involves co-fermenting sugarcane juice (18°Bx) and membrane syrup (65°Bx) with the strain Saccharomyces cerevisiae cicc1346 and grape juice Hansenula polysacchariformis 32337, followed by distillation to obtain sugarcane distillate, which is then used as the base spirit and its alcohol content is adjusted to 50-65% vol.

[0030] In some specific embodiments, in step 2, the three groups of herbal plants—juniper berries-galangal, juniper berries-citronella, and juniper berries-osmanthus—are dried, pulverized, and added to sugarcane distillate in a certain proportion. After short-term, low-power ultrasonic treatment, they are sealed and extracted for a certain time at room temperature and in the dark. After extraction, the extracts are filtered to obtain three groups of alcohol extracts. The drying temperature of the three groups of herbal plants is 50-70℃, and the time is 12-24 hours; the ultrasonic power is 100-300W, and the ultrasonic time is 2-5 minutes; the extraction time is 1-4 days; the preparation of the three groups of alcohol extracts is carried out separately. For each group, the corresponding proportion of herbal plants is added for extraction based on the weight of the sugarcane distillate. When preparing juniper berry-kaempferia galanga extract, the amount of sugarcane distilled liquor is 100 parts by weight, the amount of juniper berries added is 10-15 parts by weight, and the amount of kaempferia galanga added is 5-10 parts by weight. When preparing juniper berry-citronella extract, the amount of sugarcane distilled liquor is 100 parts by weight, the amount of juniper berries added is 10-15 parts by weight, and the amount of lemongrass added is 5-10 parts by weight. When preparing juniper berry-osmanthus ethanol extract, the amount of sugarcane distilled liquor is 100 parts by weight, the amount of juniper berries added is 10-15 parts by weight, and the amount of osmanthus flowers added is 5-10 parts by weight.

[0031] In some specific embodiments, in step 3, the three groups of alcohol extracts are distilled, and the middle fraction is collected. The resulting central fraction is blended and mixed in a certain proportion, then transferred to a container containing oak chips and aged in a cool place for three months to obtain sugarcane gin base spirit. The distillation method is pot still distillation. The middle fraction is collected by discarding the fraction distilled within 5-10 minutes after the start of distillation and collecting the fraction from then until the 35th-40th minute of distillation as the central spirit. The boiling point range of the central fraction collected during distillation is 82-95℃. The blending is based on the total weight of the mixed extracts, wherein: juniper berry-galangal extract accounts for 70%-80%; juniper berry-citronella extract accounts for 10%-20%; and juniper berry-osmanthus extract accounts for 10%-20%. The oak chips are treated by medium baking, using an oven to bake the oak chips at a temperature of 195-205℃ for 25-30 minutes.

[0032] In some specific embodiments, step 4 involves adjusting the sugarcane gin base spirit with softened water to the target alcohol content, sterilizing it through membrane filtration, and then bottling it to obtain the finished product. The target alcohol content is 40-60% vol; the membrane filtration sterilization material is a hydrophobic PTFE polytetrafluoroethylene membrane with a diameter of 50 mm and a pore size of 0.22 μm.

[0033] The technical solutions provided by the present invention will be described in detail below with reference to embodiments and comparative examples, but they should not be construed as limiting the scope of protection of the present invention.

[0034] Example 1

[0035] Preparation of galangal-flavored blended sugarcane gin (1) Raw material pretreatment: Weigh 45kg juniper berries, 10kg galangal, 10kg lemongrass and 10kg osmanthus, wash them with clean water, spread the washed plants and herbs on an iron tray, put them in a 60℃ oven to dry for 12 hours, then crush them separately and take them out for later use.

[0036] (2) Mixed extraction: Wash glass bottles a, b and c. Put 100kg of 50%vol sugarcane distilled liquor, 15kg of juniper berries and 10kg of galangal into glass bottle a. Put 100kg of 50%vol sugarcane distilled liquor, 15kg of juniper berries and 10kg of lemongrass into glass bottle b. Put 100kg of 50%vol sugarcane distilled liquor, 15kg of juniper berries and 10kg of osmanthus into glass bottle c. Mix evenly, sonicate for 2 minutes under 100W power, and then extract in a sealed container at room temperature in the dark for 1, 2 and 3 days respectively. After extraction, filter to obtain alcohol extract.

[0037] (3) Distillation of alcohol extract: Distill the alcohol extract and collect the middle fraction, that is, collect the fraction distilled within 5 minutes after the start of distillation and discard it. Collect the fraction from then until the 35th minute of distillation as the core spirit. The core fractions A, B and C are mixed in a ratio of 7:2:1 and then transferred to a container containing oak chips that have been baked at 195℃ for 25 minutes for aging for three months to obtain the sugarcane gin base spirit. The sugarcane gin base spirit is blended to the target alcohol content of 40% vol and sterilized. It is then bottled to obtain the galangal-flavored blended sugarcane gin.

[0038] Example 2: Preparation of galangal-flavored blended sugarcane gin (1) Raw material pretreatment: Weigh 45kg juniper berries, 5kg galangal, 5kg lemongrass and 5kg osmanthus flowers, wash them with clean water, spread the washed plants and herbs on an iron tray, put them in a 65℃ oven to dry for 18 hours, then crush them separately and take them out for later use.

[0039] (2) Mixed extraction: Wash glass bottles a, b and c. Put 100 kg of 60% vol sugarcane distilled liquor, 15 kg of juniper berries and 5 kg of galangal into glass bottle a. Put 100 kg of 50% vol sugarcane distilled liquor, 15 kg of juniper berries and 5 kg of lemongrass into glass bottle b. Put 100 kg of 50% vol sugarcane distilled liquor, 15 kg of juniper berries and 5 kg of osmanthus into glass bottle c. Mix evenly, sonicate for 3 min under 200 W power, and then extract in a sealed container at room temperature for 2, 3 and 4 days respectively. After extraction, filter to obtain alcohol extract.

[0040] (3) Distillation of alcohol extract: Distill the alcohol extract and collect the middle fraction, that is, collect the fraction distilled within 7 minutes after the start of distillation and discard it. Collect the fraction from then until the 37th minute of distillation as the core spirit. The core fractions A, B and C are mixed in a ratio of 8:1:1 and then transferred to a container containing oak chips that have been baked at 200℃ for 28 minutes for aging for three months to obtain the sugarcane gin base spirit. The sugarcane gin base spirit is blended to the target alcohol content of 50% vol and sterilized. It is then bottled to obtain the galangal-flavored blended sugarcane gin.

[0041] Example 3: Preparation of galangal-flavored blended sugarcane gin (1) Raw material pretreatment: Weigh 30kg juniper berries, 5kg galangal, 5kg lemongrass and 5kg osmanthus flowers, wash them with clean water, spread the washed plants and herbs on an iron tray, put them in a 70℃ oven to dry for 24 hours, then crush them separately and take them out for later use.

[0042] (2) Mixed extraction: Wash glass bottles a, b and c. Put 100kg of 65%vol sugarcane distilled liquor, 10kg of juniper berries and 5kg of galangal into glass bottle a. Put 100kg of 65%vol sugarcane distilled liquor, 10kg of juniper berries and 5kg of lemongrass into glass bottle b. Put 100kg of 65%vol sugarcane distilled liquor, 10kg of juniper berries and 5kg of osmanthus into glass bottle c. Mix evenly, sonicate for 5min under 300W power, and then extract in a sealed container at room temperature for 3, 1 and 2 days respectively. After extraction, filter to obtain alcohol extract.

[0043] (3) Distillation of alcohol extract: Distill the alcohol extract and collect the middle fraction, that is, collect the fraction distilled within 10 minutes after the start of distillation and discard it. Collect the fraction from then until the 40th minute of distillation as the core spirit. The core fractions A, B and C are mixed in a ratio of 7:1:2 and then transferred to a container containing oak chips that have been baked at 205℃ for 30 minutes for aging for three months to obtain the sugarcane gin base spirit. The sugarcane gin base spirit is blended to the target alcohol content of 60% vol and sterilized. It is then bottled to obtain the galangal-flavored blended sugarcane gin.

[0044] Comparative Example 1: Preparation of galangal-flavored blended sugarcane gin The preparation method is the same as in Example 1, except that Comparative Example 1 does not add sugarcane gin with juniper berries and lemongrass as the plant herbs or sugarcane gin with juniper berries and osmanthus as the plant herbs.

[0045] Comparative Example 2: Preparation of galangal-flavored blended sugarcane gin The preparation method is the same as in Example 1, except that Comparative Example 2 does not use ultrasonic treatment of the extract.

[0046] Comparative Example 3: Preparation of galangal-flavored blended sugarcane gin The preparation method is the same as in Example 1, except that the extracts of all three groups in Comparative Example 3 were extracted for 4 days.

[0047] Experimental Example 1: Sensory Evaluation Sensory evaluation was conducted on the galangal-flavored blended sugarcane gins obtained in the above embodiments. A professional tasting panel of 20 people was organized, with each person pouring 3 glasses for each embodiment. The tasters scored the gins on four dimensions: appearance, aroma, taste, and body. Each taster completed the evaluation independently and recorded their score. The sensory scoring criteria for the galangal-flavored blended sugarcane gins are shown in Table 1. Finally, the scores from all tasters were systematically analyzed to obtain the overall sensory evaluation results of the gins. The sensory scoring results of the galangal-flavored blended sugarcane gins from each embodiment are shown in Table 2.

[0048] Table 1: Sensory Evaluation Criteria for Sanga Flavored Sugarcane Gin

[0049] Table 2: Sensory scores of galangal-flavored sugarcane gin for each example Experimental Example 2: Analysis of Volatile Compounds Detection method: Volatile compounds were analyzed using GC-MS (gas chromatography-mass spectrometry), specifically as follows: (1) HS-SPME analysis conditions: Insert the solid phase microextraction head into the gas chromatograph injection port and age it for 30 min at an aging temperature of 250℃ and a carrier gas flow rate of 3 mL / min. Dilute the wine to 10% vol, measure 5 mL of the wine sample into a 20 mL headspace vial, add 20 μL of a 0.4 g / L 2-octanol mixed solution as an internal standard, add 1 g of NaCl to saturate the solution, cap the headspace vial, shake well, place the headspace vial in an automatic microextraction device for extraction, insert the extraction head into the headspace vial to a depth of 20 mm, equilibrate the sample for 1 min, extract at 50℃, extract for 45 min, and desorb from the injection port for 5 min.

[0050] (2) Gas chromatography conditions: injection port temperature is 250℃; carrier gas is high-purity helium (purity ≥99.999%), splitless, constant flow mode, flow rate 1mL / min; column temperature program: initial temperature 40℃, hold for 5min, increase to 250℃ at a rate of 3.5℃ / min, hold for 5min.

[0051] (3) Mass spectrometry conditions: The ion source is an electron impact ion source with an energy of 70 eV, a temperature of 230℃, a quadrupole temperature of 150℃, an auxiliary channel heating temperature of 280℃, a solvent delay of 3 min, and a full ion scan with a scan range of 20~500 amu.

[0052] Qualitative and quantitative analysis (1) Compare the mass spectrometry data of volatile components with the data in the spectral library. If the similarity is above 80, the compound is identified. Combine this with relevant literature to determine its chemical composition.

[0053] (2) Quantitative method: Based on the peak area of ​​2-octanol internal standard, the content of volatile compounds in the sample to be tested is calculated. The calculation formula is as follows: .

[0054] (3) The characteristic main flavor components of sugarcane distilled spirits and galangal-flavored sugarcane gin were determined using odor activity value (OAV). Odor activity value is an important parameter for evaluating the contribution of volatile compounds to the aroma of spirits. The OAV of each compound was calculated based on the ratio of its actual measured content to its olfactory detection threshold in the solvent. The specific formula is as follows:

[0055] Where Ci is the actual measured content of volatile compounds, and Ti is the olfactory threshold of the compound in the solvent.

[0056] Statistical analysis: SPSS 27.0 was used for processing and analysis of experimental data.

[0057] The test results are shown in Table 3: the number and content of volatile compounds in Example 1 and Comparative Example 1 (mainly concentrated in characteristic flavor components, i.e. volatile compounds with OAV value > 1), "——" indicates not detected.

[0058]

[0059] Results Analysis: Table 2 shows that the galangal-flavored sugarcane gins prepared in Examples 1-3 all had high sensory scores, indicating that the products prepared using the techniques described in this application have good sensory quality in terms of appearance, aroma, taste, and body style. Compared to Comparative Example 1, Example 1 showed little difference in appearance, but Comparative Example 1 had slightly inferior aroma, taste, and body style. This is because the galangal imparts a stronger spicy aroma, resulting in a more prominent spicy flavor in the finished product. Compared to Comparative Example 2, Example 1 showed little difference in appearance, but Comparative Example 1 had slightly inferior aroma, taste, and body style. This indicates that short-time, low-power ultrasonic treatment allows the herbal flavors to be better integrated into the gin, ensuring the overall quality of the product. Compared to Comparative Example 3, Comparative Example 3 had slightly inferior aroma, taste, and body style. This suggests that different herbal flavor compounds dissolve at different times; the same extraction time results in fewer flavor compounds in the gin, leading to a poorer taste.

[0060] As shown in Table 3, there are significant differences in volatile components between Example 1 and Comparative Example 1. Example 1 introduced four key aroma compounds that were completely undetectable in Comparative Example 1, including citral (57.09 mg / L), geraniol (50.53 mg / L), β-ionone (14.12 mg / L), and ethyl methoxycinnamate (2.1 mg / L). These substances contribute strong lemon-citrus, rose-sweet, and sweet balsamic aromas, respectively, directly indicating their origin from the added lemongrass and osmanthus. Secondly, among the common components, the content of (+)-limonene in Example 1 (74.28 mg / L) was significantly higher than that in Comparative Example 1 (16.92 mg / L), and the content of linalool in Example 1 (22.14 mg / L) was also higher than that in Comparative Example 1 (15.12 mg / L). The contents of other common terpenes, such as pinene and sapinene, varied but remained relatively similar.

[0061] In conclusion, the addition of lemongrass and osmanthus not only introduces new aroma compounds that impart characteristic flavors to the wine, but also significantly increases the content of key terpenes such as (+)-limonene, thereby fundamentally optimizing and enriching the overall aroma layers and flavor intensity of the wine.

Claims

1. A method for preparing a galangal-flavored blended sugarcane gin, characterized in that, Includes the following steps: Step 1: The sugarcane juice and 65°Bx membrane syrup are fermented together with the strain Saccharomyces cerevisiae cicc1346 and grape juice Hansenula polysacchariformis 32337. The mixture is then distilled to obtain sugarcane distilled spirit. The alcohol content of the sugarcane distilled spirit is adjusted to 50-65% vol. Step 2: The three groups of herbal plants, namely juniper berries-galangal, juniper berries-citronella, and juniper berries-osmanthus, were dried, crushed, and added to sugarcane distilled liquor. After ultrasonic treatment, they were sealed and extracted at room temperature and in the dark. After extraction, the three groups of alcohol extracts were obtained by filtration. Step 3: The three groups of alcohol extracts are distilled and the middle fraction is extracted. The resulting middle fractions are blended and mixed, and then transferred into a container containing treated oak chips. The mixture is aged in a cool place for three months to obtain sugarcane gin base spirit. Step 4: Adjust the sugarcane gin base spirit with softened water to the target alcohol content, sterilize it through membrane filtration, and then bottle it to obtain the finished product. The target alcohol content is 40~60% vol.

2. The method for preparing galangal-flavored sugarcane gin according to claim 1, characterized in that, The drying temperature in step 2 is 50~70℃, and the time is 12~24h.

3. The method for preparing galangal-flavored sugarcane gin according to claim 1, characterized in that, In step 2, the preparation of the three groups of alcohol extracts is carried out separately. For each group, based on the weight of sugarcane distilled liquor, the corresponding proportion of plant herbs is added for extraction: When preparing juniper berry-kaempferia galanga extract, the amount of sugarcane distilled liquor is 100 parts by weight, the amount of juniper berries added is 10-15 parts by weight, and the amount of kaempferia galanga added is 5-10 parts by weight. When preparing juniper berry-citronella extract, the amount of sugarcane distilled liquor is 100 parts by weight, the amount of juniper berries added is 10-15 parts by weight, and the amount of lemongrass added is 5-10 parts by weight. When preparing juniper berry-osmanthus ethanol extract, the amount of sugarcane distilled liquor is 100 parts by weight, the amount of juniper berries added is 10-15 parts by weight, and the amount of osmanthus flowers added is 5-10 parts by weight.

4. The galangal-flavored sugarcane gin according to claim 1, characterized in that, The ultrasonic power of the ultrasonic treatment in step 2 is 100~300W, and the ultrasonic time is 2~5min.

5. The method for preparing galangal-flavored sugarcane gin according to claim 1, characterized in that, The extraction time described in step 2 is 1 to 4 days.

6. The method for preparing galangal-flavored sugarcane gin according to claim 1, characterized in that, The distillation method described in step 3 is pot distillation. The middle fraction is as follows: the fraction distilled within 5 to 10 minutes after the start of distillation is discarded, and the fraction collected from there until 35 to 40 minutes of distillation is used as the core spirit.

7. The method for preparing galangal-flavored sugarcane gin according to claim 1, characterized in that, The preparation described in step 3 is based on the total weight of the mixed alcohol extract, wherein: juniper berry-kaempferia galanga alcohol extract accounts for 70%~80%; juniper berry-citronella alcohol extract accounts for 10%~20%; and juniper berry-osmanthus alcohol extract accounts for 10%~20%.

8. The method for preparing galangal-flavored sugarcane gin according to claim 1, characterized in that, Step 3 describes a medium-bake oak chip treatment method, where the oak chips are baked in an oven at a temperature of 195~205℃ for 25~30 minutes.

9. The method for preparing galangal-flavored sugarcane gin according to claim 1, characterized in that, The membrane filtration and sterilization material mentioned in step 4 is a hydrophobic PTFE polytetrafluoroethylene membrane with a pore size of 0.22μm.

10. The product prepared by the method for preparing galangal-flavored sugarcane gin according to any one of claims 1-9.

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