Rum with date aroma and its brewing method

Abstract

The application belongs to the technical field of microbial fermentation, and particularly relates to a jujube-flavor rum and a brewing method thereof; the raw materials comprise brown sugar, jujubes, FC9 yeast and EC1118 yeast; the brown sugar is prepared into a brown sugar solution with 15 DE Bx-25 DE Bx at 20 DEG C; then 10-20% of the jujubes are added; the brown sugar and the jujubes are used as the fermentation raw materials, the high-ester-producing yeast EC1118 is selected as the auxiliary yeast, and the yeast FC9 is inoculated at the same time; the summerland kettle distiller is used for low-temperature distillation; and after aging, a freezing treatment is performed, so that the rum with unique taste is obtained.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of microbial fermentation, and particularly relates to a rum with jujube aroma characteristics and a brewing method thereof. BACKGROUND

[0002] Rum, also known as Laomujiu or Lao Muzhao, is a kind of distilled liquor made from sugarcane molasses or sugarcane juice through fermentation, distillation and storage in oak barrels for at least two years. The rum made from sugarcane molasses through fermentation, distillation and aging is called rum internationally. With the improvement of people's living standards, the consumption of rum, as the king of cocktail base liquor, is increasing, and the drinking places of rum have penetrated from single bars to ordinary people's homes. However, since the raw material of rum is defined as sugarcane and its by-products, it is both the characteristic and the disadvantage of rum. Since the flavor substances of the liquor are derived from the raw materials, and are also related to the fermentation and distillation process and the aging process, the raw materials of rum are limited in obtaining more flavor substances.

[0003] Chinese patent CN 109706032 A discloses a method for improving the flavor substances of rum, which uses multi-yeast fermentation to increase the diversity of ester substances, and other food materials with different tastes have not been well developed. SUMMARY

[0004] In view of the single taste of rum at present, the present application provides a rum prepared by using brown sugar and red dates as fermentation raw materials, and simultaneously inoculating and fermenting FC9 yeast and EC1118 yeast; the rum is aged by using a pottery jar combined with oak chips and baked red dates, and finally a rum with jujube aroma characteristics is prepared.

[0005] The technical scheme of the present application is as follows:

[0006] A rum with jujube aroma characteristics, wherein the raw materials comprise brown sugar, pitted red dates, jujube paste, FC9 yeast and EC1118 yeast.

[0007] Preferably, the jujube paste is a crushed jujube paste obtained by steaming red dates under normal pressure.

[0008] Preferably, the rum selects high-ester-producing yeast EC1118 as auxiliary yeast, which is simultaneously inoculated with yeast FC9; and / or

[0009] The inoculation process is as follows: weigh the yeast FC9 and the yeast EC1118, and activate them with warm water; and / or, add a brown sugar solution to the warm water.

[0010] Preferably, the rum is prepared by distillation using a Charentais kettle still; and / or

[0011] The distillation process is: in the distillation process, using external water circulation condensing system, the condensing temperature is controlled at 10-20℃.

[0012] The above-mentioned rum with jujube aroma characteristics, including the following steps:

[0013] (1) preparation of original rum:

[0014] S1 to the brown sugar solution after adding jujube paste mixed with yeast FC9, yeast EC1118 fermentation, brix ≥7, fermentation is completed;

[0015] S2 using charante kettle distiller distillation; get the original rum;

[0016] (2) aging

[0017] L1 choose pottery jar aging, create a micro-oxygen environment;

[0018] L2 adding 1% of the total volume of the original rum after baking French oak chips;

[0019] L3 adding 1% of the total volume of the original rum without core red jujube;

[0020] L4 choose in 15 ℃ conditions for aging;

[0021] L5 avoid light aging, water seal;

[0022] L6 to 45 %V / V.

[0023] Further, the activated process is: the amount of yeast FC9, yeast EC1118 is 1mg / L; the ratio of the amount of the two is 5:3.

[0024] The above-mentioned rum with jujube aroma characteristics, including the following steps:

[0025] (1) preparation of original rum:

[0026] S1 to the brown sugar solution after adding jujube mixed with yeast FC9, yeast EC1118 fermentation, brix to 7, fermentation is completed;

[0027] S2 using charante kettle distiller distillation; get the original rum;

[0028] (2) aging

[0029] L1 choose pottery jar aging, create a micro-oxygen environment;

[0030] L2 adding 0.5-1.5% of the total volume of the original rum after baking French oak chips;

[0031] L3 adding 0.5-1.5% of the total volume of the original rum of the core red jujube;

[0032] L4 selecting aging at 10-20℃;

[0033] L5 aging in the dark, water seal;

[0034] L6 reducing the degree.

[0035] Further, the step L2 baking conditions are: 200-300℃, 20-60min.

[0036] Further, the step L3 of the core red jujube processing process is: using sterile water immersion, adjusting the water activity of red jujube in 70% to 80%; and then 80~100℃ baking 20~30 min.

[0037] Further, it further includes step L7, back to the pot and aging for 3-7 days, using water seal.

[0038] Further, it further includes step L8, centrifugation after freezing, filter membrane filtration and sealed preservation.

[0039] Further, the freezing conditions are minus 20 degrees Celsius freezing for more than 72h.

[0040] In the aging process, the role of adding baked red jujube is three: first, using the micro-porous structure of red jujube tissue after baking, bringing micro-oxygen to the wine body, and then quickly accelerating the aging, which is a catalyst; second, using the Maillard reaction during red jujube baking, and optimizing the baking conditions to make a large number of Maillard intermediates furan compounds with rich fruit aroma, which is a natural food additive; third, using red jujube in the aging stage, and adding red jujube in the fermentation stage, which makes the flavor of red jujube better.

[0041] The application improves the content of furanone in rum by adding baked red jujube in the aging process, and the specific results are shown in Table 1.

[0042] Table 1 Effect of baked red jujube on the nutritional components of rum

[0043]

[0044] From the above, different furan compounds show different in the test group. In general, the baking condition of 90℃ 20min is the best. The furan products are more in the 100℃ group (20min, 30min) with longer baking time. 5-hydroxymethylfurfural has a chrysanthemum aroma, 2,3-dihydro-3,5 dihydroxy-6-methyl-4H-pyran-4-ketone and 3,5-dihydroxy-2-methyl-4H-pyran-4-ketone have a caramel sweet aroma, furan ketone has a rich fruity aroma, furfuryl alcohol has a hay smell, and furfural has a caramel and cassia oil aroma.

[0045] The odor activity value (OAV) method uses OAV to evaluate the contribution of each aroma component to the overall flavor of the wine, and the aroma component with OAV>1 (furan ketone and furfural) is considered to contribute to the overall flavor of the rum, and the greater the OAV value, the greater the contribution. As shown in Table 2, the comprehensive aroma activity of the 90℃ 10min group is the highest, followed by the 90℃ 20min and 80℃ 30min groups.

[0046] Table 2 OAVs results of compounds with OAV>1

[0047]

[0048] The beneficial effects of the present application are:

[0049] Different from the traditional rum brewing, the present application uses brown sugar and red dates as fermentation raw materials, selects high-yield ester yeast EC1118 as auxiliary yeast, inoculates yeast FC9 at the same time, uses Cognac kettle distiller for low-temperature distillation, and uses pottery jars combined with oak chips and roasted red dates for aging, and then performs freezing treatment to obtain rum with unique taste and date aroma. DETAILED DESCRIPTION

[0050] Example 1

[0051] A rum brewing method with date aroma characteristic aroma, comprising the following steps:

[0052] (1) Preparation of original rum:

[0053] S1: Use brown sugar to prepare a 20°Bx (20℃) brown sugar solution, add treated red date puree with a total mass of 15%, sterilize, and then add yeast FC9 and yeast EC1118 for fermentation (fermentation temperature is 15℃, 20℃, 25℃), and the fermentation is completed when the Brix reaches 7;

[0054] Yeast FC9 and yeast EC1118 (mass ratio 5:3) are activated by adding 1mg / L of warm water in three times; the warm water contains 10% mass concentration of brown sugar solution.

[0055] The red jujube paste is prepared by steaming red jujubes at normal pressure for 30 min and crushing them into jujube paste;

[0056] S2 distillation using Charentais still, using an external water circulation condensing system, the condensing temperature is controlled at 18℃, to obtain the original rum;

[0057] (2) Aging

[0058] L1 Selecting pottery pot aging, creating a micro-oxygen environment;

[0059] L2 Adding 1% of the total volume of the original rum of roasted French oak chips (240℃ roasting for 30 min);

[0060] L3 Adding 1% of the total volume of the original rum of pitted red jujubes; The selected pitted red jujubes are soaked, and the water activity of the red jujubes is adjusted to 70% to 80%, and then roasted at 80℃ for 30 min.

[0061] L4 Selecting aging at 15℃;

[0062] L5 Aging in the dark, water seal;

[0063] L6 Reducing the degree to 45% V / V;

[0064] L7 Back to the jar and aging for 3-7 days, the process requires the temperature to be stable at 20℃, using water seal;

[0065] L8 Freezing at 20℃ below zero for 72 h, then centrifuging at 5000 r / min for 5 min; After filtering with a 0.45 μm filter membrane, it is sealed and stored, and the red jujube rum is obtained.

[0066] The results of fermentation at different temperatures are shown in Table 3.

[0067] Table 3 Fermentation content of three main esters (μg / L) at different temperatures

[0068]

[0069] From Table 3, the relationship between the three esters and the fermentation temperature is not the same, combined with the GC-MS peak graph of fermentation at 15℃ ( Figure 1 ), the GC-MS peak graph of fermentation at 20℃ ( Figure 2 ), and the GC-MS peak graph of fermentation at 25℃ ( Figure 3 ), comprehensive consideration, the fermentation temperature of 20℃ is selected.

[0070] Example 2

[0071] The effects of different strains on ester substances were investigated, and the specific results are shown in Table 4 and Figure 4 .

[0072] Except the following steps are replaced, the rest is the same as example 1:

[0073] Step (1) preparation of raw rum:

[0074] S1 use brown sugar to prepare 20 °Bx (20℃) brown sugar solution, add 15% of the total mass of treated jujube puree, sterilize, add yeast FC9, yeast EC1118, mixed bacteria of yeast FC9 and yeast EC1118 (mass ratio 5:3), ferment, when the brix reaches 7, the fermentation is completed;

[0075] Using Shimadzu GC-MS detection, there is a slight difference compared with Agilent detection in example 1, but within the group, the comparison results are also effective. Comprehensive judgment, the effect of mixed bacteria is better.

[0076] Table 4 concentration of three main medium chain fatty acid esters (μg / L) in different strain experimental groups (25℃)

[0077]

[0078] Comparative example 1

[0079] Compared with example 2, replace the mixed bacteria of yeast FC9 and yeast EC1118 (mass ratio 5:4)

[0080] The results show that under this condition, the fermentation is slow, and at the end of fermentation, the content of ethyl caproate is 0.098 μg / L, the content of ethyl caprylate is 1.072 μg / L, and the content of ethyl caprate is 4.856 μg / L. The total content of three main medium chain fatty acid esters is lower than that of example 2.

[0081] Comparative example 2

[0082] Compared with example 2, replace the mixed bacteria of yeast FC9 and yeast EC1118 (mass ratio 3:3)

[0083] The results show that the raw material wine in this example ferments slowly, and the residual sugar is high at the end of fermentation, which is 10 brix, so it is abandoned.

[0084] Comparative example 3

[0085] Compared with example 2, replace yeast EC1118 and use RC212 and FC9 yeast for mixed brewing.

[0086] The results show that at the end of fermentation, the content of ethyl caprate is 0.867 μg / L, the content of ethyl caprylate is 0.3605 μg / L, and the content of ethyl caproate is 0.2456 μg / L.

[0087] Comparative Example 4 Remove step L3 in Example 1, the results are shown in Table 5. The results show that, in the experimental group using red jujube aging, the content of three kinds of medium chain fatty acid esters is higher than that of normal aging and raw wine sample. Furfural, 5-methyl-2-furfural, 2-furoic acid ethyl ester, furan ketone and other furan compounds are also much higher than normal aging.

[0088] Table 5 Comparison of common aroma compounds between using red jujube aging and not using red jujube aging

[0089]

[0090] Example 3

[0091] A method for brewing a rum with jujube aroma characteristic, comprising the following steps:

[0092] (1) Preparation of raw rum:

[0093] S1 Use brown sugar to prepare a 15°Bx (20℃) brown sugar solution, add 10% of the total mass of treated red jujube puree, sterilize, add yeast FC9 and yeast EC1118 for fermentation, and stop fermentation when the Brix reaches 7;

[0094] Yeast FC9 and yeast EC1118 (mass ratio 5:3) are activated by adding 1 mg / L in three times; the warm water contains 10% red sugar solution.

[0095] The preparation of red jujube puree is to steam red jujube at atmospheric pressure for 30 min and crush it into puree;

[0096] S2 Distill using a Charentais kettle distiller, use an external water circulation condensing system, control the condensing temperature at 18℃, and obtain raw rum;

[0097] (2) Aging

[0098] L1 Choose to age in a pottery jar to create a micro-oxygen environment;

[0099] L2 Add 1.5% of the total volume of the raw rum of toasted French oak chips;

[0100] L3 Add 0.5% of the total volume of the raw rum of pitted red jujube; soak the selected pitted red jujube, adjust the water activity of the red jujube to 70% to 80%, and then toast at 70℃ for 60 min;

[0101] L4 Choose to age at 15℃;

[0102] L5 Age in the dark, water sealed;

[0103] L6 Reduce the degree to 45% V / V;

[0104] L7 back to the pot again aging 3-7 days, the process requires temperature stability at 20℃, using water seal;

[0105] L8 frozen at 20 degrees Celsius for 72 h, 5000 r / min centrifugation 5 min; using 0.45 μm filter membrane filtration, sealed storage, the unique taste of jujube flavor of rum.

[0106] Example 4

[0107] A method for brewing rum with jujube flavor characteristics, comprising the following steps:

[0108] (1) preparation of the original rum:

[0109] S1 using brown sugar to prepare 25 °Bx (20℃) brown sugar solution, adding 20% of the total mass of the treated red jujube puree, sterilizing, adding yeast FC9, yeast EC1118 fermentation, when the brix reaches 7, the fermentation is completed;

[0110] Yeast FC9, yeast EC1118 (mass ratio 5:3 mixed) is added to warm water according to the addition amount of 1 mg / L, and activated in three times; the warm water is added with 15% mass concentration of brown sugar solution.

[0111] The preparation of red jujube puree is to steam red jujube at atmospheric pressure for 30 min and crush it into jujube puree;

[0112] S2 using summer and distiller's still, using external water circulation condensing system, the condensing temperature is controlled at 18℃, the original rum is obtained;

[0113] (2) aging

[0114] L1 choose pottery pot aging, create a micro-oxygen environment;

[0115] L2 add 0.5% of the total volume of the original rum of baked French oak chips;

[0116] L3 add 1.5% of the total volume of the original rum of pitted red dates; soak the selected pitted red dates, adjust the water activity of the red dates to 70% to 80%, and then bake at 90℃ for 60 min;

[0117] L4 choose aging at 15℃;

[0118] L5 avoid light aging, water seal;

[0119] L6 reduce the degree to 45 %V / V;

[0120] L7 back to the pot again aging 3-7 days, the process requires temperature stability at 20℃, using water seal;

[0121] L8 zero below 20 degrees Celsius freeze 72 h after 5000 r / min centrifugal 5 min; using 0.45 μm filter membrane filtration after sealing, namely the unique taste with jujube flavor of rum.

Claims

1. A method of producing rum having a date-like characteristic flavor note, characterized in that, The method comprises the following steps: (1) preparing original rum: S1 adding jujube paste to brown sugar solution, then inoculating activated yeast FC9 and yeast EC1118, and fermenting, wherein the fermentation is ended when the Brix reaches 7; S2 distilling by using Charentes still; obtaining original rum; (2) aging L1 selecting pottery jar aging and creating micro-oxygen environment; L2 adding 0.5-1.5% of roasted French oak chips to the total volume of original rum; L3 adding 0.5-1.5% of roasted pitted red dates to the total volume of original rum; L4 aging at 10-20℃; L5 aging in dark and water sealing; L6 reducing the degree; The process parameters of activation in step S1 are as follows: the adding amount of yeast FC9 and yeast EC1118 is 1 mg / L, and the ratio of the adding amount of the two is 5:

3.

2. The method of claim 1, wherein the rum having a date flavoring note is produced by adding the date extract to the rum. The jujube paste in step S1 is crushed jujube paste after atmospheric pressure steaming of red dates.

3. The method of claim 1 or 2, wherein the method is characterized by, The activation process is as follows: weighing yeast FC9 and yeast EC1118, and activating with warm water.

4. The rum brewing method with jujube aroma characteristic flavor according to claim 3, wherein the warm water is added with brown sugar solution.

5. The method of claim 1 or 2, wherein the rum having a date flavoring note is produced by adding the date extract to the rum. 5 The distillation process in step S2 is as follows: in the distillation process, an external water circulation condensing system is used to control the condensing temperature at 10-20℃.

6. The method of claim 1 or 2, wherein the method is characterized by, The roasting conditions in step L2 are as follows: 200-300℃, 20-60min; and / or The treatment process of roasted pitted red dates in step L3 is as follows: soaking, adjusting the water activity of red dates to 0.7-0.8, and then roasting at 70-90℃.

7. The method of claim 1 or 2, wherein the method is characterized by, Step L7 is further included, which is back to jar aging for 3-7 days, and water sealing is used.

8. The method of claim 1 or 2, wherein the method is characterized by, Step L8 is further included, which is freezing, centrifugation after freezing, filtration after filter membrane filtration, and sealing preservation.

9. The method of claim 8, wherein the rum having a date flavoring note is produced by adding the date extract to the rum. The freezing condition is freezing at minus 20 degrees Celsius for more than 72 hours.

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