A cane gold liquor and a method of brewing the same

Abstract

The application discloses a kind of sugar cane gold liquor and its brewing method, belong to the technical field of wine food, provide a kind of smell strange fragrance, taste mellow, with good health care function of diuresis, anti-fatigue, regulation immunity of distilling liquor.This application utilizes Saccharomyces cerevisiae cicc1346 and grape juice has sporozoan hanson yeast 32337 fermentation cane juice and syrup mixture, distillation is obtained after cane liquor base.Then add juniper, orange peel, jasmine, lemon grass, mint, rosemary, perilla, fishy grass and other plant herbs and soak for a certain time, the soaking process is assisted by ultrasonic to accelerate extraction to obtain alcohol extract.The alcohol extract is distilled twice, the head and tail are removed, diluted, bottled and aged to produce a kind of unique flavor of sugar cane gold liquor.

Description

Technical Field

[0001] This invention belongs to the field of gin brewing technology, specifically a sugarcane gin and its brewing method. Background Technology

[0002] Sugarcane is rich in sugars, amino acids, inorganic salts, and other nutrients, and is mainly used for sugar production, with a very small proportion used for fruit processing. Sugarcane-related products have low added value, and product diversification has not been ideal. Currently, there are few reports in China on the co-fermentation of sugarcane juice and syrup to produce base spirits. The co-fermentation of fresh sugarcane juice and syrup to produce sugarcane gin could be a new product extension of the sugarcane industry. Furthermore, sugarcane as a raw material for brewing also has the competitive advantages of readily available raw materials and low cost.

[0003] Gin is a type of spirit, originally produced in the Netherlands. It is pale and transparent with a refreshing taste, and can be enjoyed neat or used in cocktails. Gin is typically made with a neutral-tasting, high-proof spirit as a base. Herbs are extracted through maceration and distillation, infusing their aroma and flavor into the spirit. After filtration and settling, it is diluted and bottled to form the final product. Traditionally, gin primarily uses grains (corn, barley, etc.) as its raw material, resulting in slightly higher raw material costs. Compared to other distilled spirits, gin requires a shorter aging period, significantly shortening the production cycle and allowing companies to reduce costs and increase efficiency.

[0004] However, during the fermentation process using sugarcane juice, the total sugar content of the fermentation liquid is too high, while the content of higher alcohols and esters is too low, resulting in poor quality sugarcane gin. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides a sugarcane gin and its brewing method. The sugarcane gin produced by this invention has low total sugar content, high higher alcohol content, and high ester content.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A method for brewing sugarcane gin, comprising the following steps:

[0008] (1) Add the syrup to the cane juice and mix well. Adjust the sugar content to 20-26°Bx and the pH to 4-4.5. Add cellulase, pectinase and ascorbic acid. After enzymatic hydrolysis for 2-3 hours, pasteurize the mixture to obtain the fermentation liquid.

[0009] (2) Activation of microorganisms: First, inoculate grape juice with Hansenula polymorpha 32337 into the fermentation liquid, then inoculate with Saccharomyces cerevisiae 1346, and ferment at 18-25℃ for 7-10 days. After fermentation, filter and extract the supernatant.

[0010] (3) Distill the supernatant to obtain sugarcane wine base;

[0011] (4) Selected herbal plants are ultrasonically soaked in sugarcane wine base in a certain proportion for 30-60 minutes to obtain soaked wine;

[0012] (5) Filter the soaking wine to extract the supernatant, perform a second distillation, and age for more than two months to obtain sugarcane gin base wine;

[0013] (6) Sugarcane gin is obtained by blending, diluting and sterilizing the raw sugarcane gin and then bottling it.

[0014] The amount of syrup added in step (1) is 15-25% of the volume of the cane juice; the amount of ascorbic acid added is 0.01-0.03%.

[0015] The pectinase and cellulase are mixed in a 1:1 mass ratio and added at a rate of 1-3% of the weight of the fermentation broth.

[0016] In step (2), the inoculation ratio of brewing yeast 1346 and grape juice Hansenula spores 32337 is 1:1, and the inoculation concentration is 10. 6 CFU / mL, inoculation amount 1-5%.

[0017] The distillation in step (3) is carried out by pot distillation, and the temperature range for extracting the liquor is 78-95℃.

[0018] The herbal plants mentioned in step (4) include juniper berries, orange peel, jasmine, lemongrass, mint, rosemary, perilla, and houttuynia cordata.

[0019] The proportions of the added herbal ingredients are as follows: relative to 100 parts by weight of the infused wine, the amount of sugarcane base is 70-90 parts, the amount of juniper berries is 5-15 parts, the amount of orange peel, jasmine, and lemongrass is 1-3 parts each, and the amount of mint, rosemary, perilla, and houttuynia cordata is 0.5-1.5 parts each.

[0020] The ultrasonic power of the ultrasonic immersion in step (4) is 400-500W.

[0021] The sterilization conditions described in step (6) are: temperature 70-85℃, time 15min.

[0022] This invention provides a sugarcane gin prepared by the above method.

[0023] The beneficial effects of the present invention through the above technical solutions are:

[0024] This invention provides a method for brewing sugarcane gin, employing a combination of mixed-culture fermentation and ultrasonic soaking. Mixed-culture fermentation effectively enhances the fermentation aroma of the gin, while ultrasonic soaking maximizes the dissolution of aromatic substances from plant herbs into the alcohol extract, imparting more exogenous aroma components to the gin. This enriches the flavor and taste, resulting in a high-end sugarcane gin with a mellow taste, balanced nutrition, stable color, and beneficial health functions such as clearing heat and detoxifying, diuresis, anti-fatigue, and immune regulation. The change in brewing raw materials, using cheaper sugarcane syrup as the fermentation material, significantly reduces production costs. Ultrasonic extraction greatly increases the extraction rate of aromatic substances and shortens the production cycle, enabling enterprises to better achieve cost reduction and efficiency improvement. Detailed Implementation

[0025] To better understand the present invention, the technical solutions of the present invention will be clearly and completely described below. The present invention will be further explained in conjunction with the embodiments, but these should not be construed as limiting the present invention.

[0026] Example 1

[0027] This example demonstrates the preparation of sugarcane gin base using different microbial strains.

[0028] The quality of the base spirit determines the quality of the final gin product, so choosing the right microbial strain for fermentation is particularly important.

[0029] 1. Single-strain fermentation: Angel yeast, yeast TY-48, Saccharomyces cerevisiae 1346, and Hansenula polysaccharide 32337 were used to ferment the same fermentation broth separately. Specifically, sugar syrup was added to the cane juice at a volume ratio of 20%, adjusting the sugar content of the mixture to 23°Bx and the pH to 4.5. 2% (1:1) cellulase and pectinase were added for clarification, and 0.02% ascorbic acid was added for color protection. The mixture was then pasteurized to obtain the fermentation broth; the inoculum concentration was 10... 6 CFU / mL, inoculum size of 2%, fermented at 20℃ for 8 days;

[0030] 2. Mixed-culture fermentation: The culture combinations were Angel Yeast + 32337, TY-48 + 32337, and 1346 + 32337, each fermenting the same broth separately. Specifically, syrup was added to the sugarcane juice at a volume ratio of 20%, adjusting the sugar content of the mixture to 23°Bx and the pH to 4.5. 2% (1:1) cellulase and pectinase were added for clarification, and 0.02% ascorbic acid was added for color protection. The mixture was then pasteurized to obtain the fermentation broth; the culture concentration was 10... 6The bacterial strain was inoculated into the fermentation broth at a ratio of 1:1, with the inoculation method being to first inoculate grape juice with Hansenula polymorpha 32337, and then inoculate yeast 48 hours later, with an inoculation amount of 2%; fermentation was carried out at 20℃ for 8 days.

[0031] The fermentation broth after fermentation was centrifuged (8000 rpm, 10 min), and the supernatant was extracted. The contents of total acid, total sugar, pH, alcohols, and esters in the base wines of different experimental groups were investigated, and the results are shown in Table 1.

[0032] Table 1

[0033]

[0034] Table 1 shows that *Saccharomyces cerevisiae* 1346 produced the highest alcohol content and best conversion rate of raw materials in single-strain fermentation. Compared to single-strain fermentation, the alcohol yield of mixed-strain fermentation was slightly lower, possibly because *Hansenula polymorpha* in the grape juice redirected carbon metabolism from ethanol production to other byproducts. The total sugar content of the wine base fermented with *Saccharomyces cerevisiae* 1346 + 32337 was the lowest, indicating that this mixed-strain combination had better sugar utilization and more thorough fermentation.

[0035] Higher alcohols and esters are important components that give sugarcane liquor its unique flavor and aroma. The liquor base fermented from 1346 to 32337 has a much higher alcohol and ester content than other fermentation strains, indicating that mixed fermentation helps to improve the flavor of the liquor.

[0036] Example 2

[0037] The activated bacterial strains used in the following examples were all prepared according to the following methods:

[0038] The bacterial strains were inoculated into shake tubes containing 10 mL of malt extract medium and incubated at 28°C for 48 h. After inoculation to the second generation, the strains were incubated again at 28°C with shaking at 180 rpm for 24 h to ensure full recovery of viability. The recovered viability strains were then streaked onto MEA agar plates and incubated at 28°C for 3 days to obtain single colonies. One loopful of each single colony from *Saccharomyces cerevisiae* and non-*Saccharomyces cerevisiae* was placed in malt extract medium and incubated at 28°C with shaking at 180 rpm for 24 h to obtain the seed culture. The activation solution was appropriately diluted with sterile water to adjust the initial concentration of the bacterial strain to 10. 6 CFU / mL.

[0039] The sugarcane gin described in this embodiment is prepared through the following steps:

[0040] (1) Add syrup to cane juice at a volume ratio of 15%, adjust the sugar content of the mixture to 20°Bx and pH to 4.5, add 1% 1:1 cellulase and pectinase for clarification, add 0.01% ascorbic acid for color protection, and pasteurize the mixture to obtain the fermentation liquid.

[0041] (2) Adjust the concentration of the activated bacterial strain to 10. 6 The inoculum was inoculated into the fermentation broth at a ratio of 1:1, with an inoculation amount of 1%. The inoculation method was to first inoculate grape juice with Hansenula polysaccharide 32337, and then inoculate Saccharomyces cerevisiae 1346 after 48 hours. Fermentation was carried out at 20℃ for 7 days. Fermentation was terminated when the substrate weight loss did not change for 3 consecutive days.

[0042] (3) After fermentation, filter and extract the supernatant, and distill it. The temperature of the distillate section is controlled at 78-95℃ to obtain sugarcane base A. The plant herbs are extracted under 300W ultrasonic power for 30 minutes to obtain alcohol extract. Compared with 100 parts by weight of soaked wine, the amount of sugarcane base is 70 parts, the amount of juniper berries is 15 parts, the amount of orange peel, jasmine and lemongrass is 3 parts each, and the amount of mint, rosemary, perilla and houttuynia cordata is 1.5 parts each.

[0043] (4) The alcohol extract is distilled twice, the head and tail are removed, the temperature is controlled at 78-95℃, the distillate is collected, and the distillate is aged for more than two months to obtain sugarcane gin base wine A; the sugarcane gin base wine A is blended, diluted and sterilized before being bottled to obtain finished sugarcane gin wine A; the sterilization temperature is 70-85℃ and the time is 15min.

[0044] Example 3

[0045] The sugarcane gin described in this embodiment is prepared through the following steps:

[0046] (1) Add syrup to sugarcane juice at a volume ratio of 20%, adjust the sugar content of the mixture to 23°Bx and pH to 4.5, add 2% 1:1 cellulase and pectinase for clarification, add 0.02% ascorbic acid for color protection, and pasteurize the mixture to obtain the fermentation liquid.

[0047] (2) Adjust the concentration of the activated bacterial strain to 10. 6 CFU / mL, the strain was inoculated into the fermentation liquid at a 1:1 ratio, the inoculation amount was 2%, the inoculation method was to first inoculate grape juice with Hansenula polymorpha 32337, and then inoculate Saccharomyces cerevisiae 1346 after 48 hours, and fermented at 20℃ for 8 days.

[0048] (3) After fermentation, filter and extract the supernatant, and distill it. The temperature of the distillate section is controlled at 78-95℃ to obtain sugarcane wine base B. The plant herbs are extracted under 400W ultrasonic power for 45 minutes to obtain alcohol extract. Compared with 100 parts by weight of soaked wine, the amount of sugarcane wine base is 80 parts, the amount of juniper berries is 10 parts, the amount of orange peel, jasmine, and lemongrass is 2 parts each, and the amount of mint, rosemary, perilla, and houttuynia cordata is 1 part each.

[0049] (4) The alcohol extract is distilled twice, the head and tail are removed, the temperature is controlled at 78-95℃, the distillate is collected, and the distillate is aged for more than two months to obtain sugarcane gin base wine B; the sugarcane gin base wine B is blended, diluted and sterilized before being bottled to obtain finished sugarcane gin wine B.

[0050] Example 4

[0051] The sugarcane gin described in this embodiment is prepared through the following steps:

[0052] (1) Add syrup to sugarcane juice at a volume ratio of 25%, adjust the sugar content of the mixture to 26°Bx and pH to 4.5, add 3% 1:1 cellulase and pectinase for clarification, add 0.03% ascorbic acid for color protection, and pasteurize the mixture to obtain the fermentation liquid.

[0053] (2) Adjust the concentration of the activated bacterial strain to 10. 6 CFU / mL, the strain was inoculated into the fermentation liquid at a 1:1 ratio, the inoculation amount was 3%, the inoculation method was to first inoculate grape juice with Hansenula polymorpha 32337, and then inoculate Saccharomyces cerevisiae 1346 after 48 hours, and fermented at 20℃ for 9 days.

[0054] (3) After fermentation, filter and extract the supernatant, and distill it. The temperature of the distillate section is controlled at 78-95℃ to obtain sugarcane base C. The plant herbs are extracted under 500W ultrasonic power for 60 minutes to obtain alcohol extract. Compared with 100 parts by weight of soaked wine, the amount of sugarcane base is 90 parts, the amount of juniper berries is 5 parts, the amount of orange peel, jasmine, and lemongrass is 1 part, and the amount of mint, rosemary, perilla, and houttuynia cordata is 0.5 parts.

[0055] (4) The alcohol extract is distilled twice, the head and tail are removed, the temperature is controlled at 78-95℃, the distillate is collected, and the distillate is aged for more than two months to obtain sugarcane gin base wine C; the sugarcane gin base wine C is blended, diluted and sterilized before being bottled to obtain the finished sugarcane gin wine C.

[0056] Example 5

[0057] This embodiment is a comparative embodiment. Except for the absence of ultrasonic soaking, the other conditions are the same as in embodiment 4, and sugarcane gin base liquor D is obtained.

[0058] The transmittance of direct immersion and ultrasonic immersion was measured using a spectrophotometer. The lower the transmittance, the more leachate was extracted. The test results are shown in Table 2.

[0059] Table 2

[0060] Light transmittance (%) 86 48

[0061] The sensory properties of the sugarcane gin were observed and recorded through tasting. The total acid content of the sugarcane gin was determined by acid-base titration. The total sugar content of the sugarcane gin was determined by Fehling's reagent titration. The methanol content of the sugarcane gin was determined according to GB / T 5009.48. The test results are shown in Table 3.

[0062] Table 3

[0063]

[0064] As can be seen from the above examples, comparative examples, and test examples, the present invention, through a combination of mixed fermentation and ultrasonic extraction, enables the nutrients in the raw materials and auxiliary materials to be fully dissolved into the sugarcane gin. The resulting sugarcane gin has a suitable total acid and total sugar content, a refreshing sugarcane aroma, a mellow and rich flavor, a clear and transparent body, and a harmonious flavor, thus improving the nutritional value and health benefits of the sugarcane gin.

[0065] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for brewing sugarcane gin, characterized in that, Includes the following steps: (1) Add the syrup to the cane juice and mix well. Adjust the sugar content to 20-26°Bx and the pH to 4-4.

5. Add cellulase, pectinase and ascorbic acid. After enzymatic hydrolysis, pasteurize the mixture to obtain the fermentation liquid. (2) First, inoculate the grape juice with Hansenula polysaccharide 32337 into the fermentation liquid, then inoculate with Saccharomyces cerevisiae 1346. After fermentation, filter and extract the supernatant. (3) Distill the supernatant to obtain sugarcane wine base; (4) Selected herbal plants are ultrasonically soaked in sugarcane wine base in a certain proportion for 30-60 minutes to obtain soaked wine; (5) Filter the soaking wine to extract the supernatant, perform a second distillation, and age for more than two months to obtain sugarcane gin base wine; (6) Sugarcane gin is obtained by blending, diluting and sterilizing the raw sugarcane gin and then bottling it. The grape juice contained Hansenula polymorpha 32337 and Saccharomyces cerevisiae 1346 in an inoculation ratio of 1:1, with an inoculation concentration of 10 μL for both. 6 CFU / mL, inoculum size 1–5%; The herbal plants mentioned in step (4) include juniper berries, orange peel, jasmine, lemongrass, mint, rosemary, perilla, and houttuynia cordata.

2. The brewing method according to claim 1, characterized in that, The amount of syrup added in step (1) is 15-25% of the volume of the cane juice; the amount of ascorbic acid added is 0.01-0.03%.

3. The brewing method according to claim 1, characterized in that, The pectinase and cellulase are mixed in a 1:1 mass ratio and added at a rate of 1-3% of the weight of the fermentation broth.

4. The brewing method according to claim 1, characterized in that, The distillation in step (3) is carried out by pot distillation, and the temperature range for extracting the liquor is 78-95℃.

5. The brewing method according to claim 1, characterized in that, The proportions of the added herbal ingredients are as follows, relative to 100 parts by weight of the infused wine: 70-90 parts of sugarcane base, 5-15 parts of juniper berries, 1-3 parts each of orange peel, jasmine, and lemongrass, and 0.5-1.5 parts each of mint, rosemary, perilla, and houttuynia cordata.

6. The brewing method according to claim 1, characterized in that, In step (4), the ultrasonic immersion is performed with an ultrasonic power of 400-500W for 30-60 minutes.

7. The method for brewing sugarcane gin according to claim 1, characterized in that, The sterilization conditions described in step (6) are: temperature 70-85℃, time 15min.

8. A sugarcane gin, characterized in that, It is brewed using the method described in any one of claims 1-7.

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