Tropical flavor noni brandy and preparation method thereof

Abstract

The invention provides tropical flavor noni brandy and a preparation method thereof.The preparation method includes the specific steps that S1, noni and litchi are added into water to be pulped, and homogenate A is obtained; s2, denucleating red dates and longan, adding the denucleated red dates and longan into water, and pulping to obtain homogenate B; s3, sequentially adding the homogenate A, the homogenate B, the lily extract and the wolfberry extract into the ganoderma lucidum fermentation crude enzyme liquid, and performing ultrasonic stirring to obtain enzymolysis fermentation liquid; s4, taking 10-15% of the total volume of the enzymolysis fermentation liquid, and adding active dry yeast for activation to obtain a seed liquid; s5, after bubbles of the seed solution intensively rise, adding the seed solution into the enzymolysis fermentation solution, and adding alpha-ketoglutaric acid for fermentation; s6, after fermentation is finished, centrifuging and standing, taking supernate, and distilling twice to obtain raw wine; and S7, blending the raw wine, and ageing to obtain the wine. According to the tropical flavor noni brandy, the noni, the litchis, the red dates and the longan serve as raw materials, the lily extract and the fructus lycii extract are used as auxiliary materials, and the prepared finished brandy is high in quality, full in wine body, sweet, mellow and rich in layering sense.

Description

Technical Field

[0001] The invention relates to the technical field of winemaking technology, in particular to tropical flavor Noni brandy and a preparation method thereof. Background Art

[0002] Morinda Citrifolia, also known as Noni fruit, also known as Noni, Morinda Citrifolia, pain relief tree, volcano tree, etc., is a tropical plant. The plant usually grows in the bushes on the coast and beaches. It is mainly distributed in the Tahiti Islands in the South Pacific and Hainan Island in China. Scopolamine, potassium, vitamin C, terpenoids, alkaloids, anthraquinone, 1-methyl ether, β-sitosterol, carotene, vitamin A, flavonoids, linoleic acid, alizarin, amino acids, flavonoid glycosides, fatty acid esters, rutin and other vitamins and minerals have been found in Noni, which is beneficial to the human body. Making wine from Noni has also become a hot topic.

[0003] Brandy is the transliteration of the English word "Brandy". It originally comes from the Dutch word Brandewijn, which means "burned wine". Brandy is a distilled wine. According to international practice, brandy usually refers to grape brandy, which is made from grapes and is fermented, distilled, stored and aged. It is one of the six major strong wines in the world and is known as the "water of life". If brandy is made from other fruits as raw materials and is fermented, distilled, stored and aged, it will be named after the raw fruit, such as cherry brandy, apple brandy, red date brandy, etc.

[0004] However, the current winemaking process requires enzymatic hydrolysis of fruit raw materials, but the types of enzymes used are not reasonably matched or the proportions are not appropriate, resulting in insufficient enzymatic hydrolysis and poor quality of the finished product. In addition, if only a single fruit is used as a raw material, the finished product will have a single taste.

[0005] Therefore, it is of great significance to develop a Noni brandy with a sense of layering and fullness, a full body, sweetness and mellowness, and improve the quality of brandy. Summary of the invention

[0006] In view of this, the present invention provides a tropical flavor Noni brandy and a preparation method thereof.

[0007] The technical solution of the present invention is achieved in this way:

[0008] A method for preparing tropical flavor Noni brandy, the specific steps comprising:

[0009] S1. Add Noni and litchi into water and beat to obtain homogenate A;

[0010] S2, removing the cores of red dates and longans, and adding them into water to make pulp, to obtain a homogenate B;

[0011] S3, adding homogenate A, homogenate B, lily extract and wolfberry extract to the Ganoderma lucidum fermentation crude enzyme solution in sequence, stirring with ultrasound, to obtain enzymatic fermentation solution;

[0012] S4, taking 10%-15% of the total volume of the S3 enzymatic fermentation liquid, adding active dry yeast for activation to obtain seed liquid;

[0013] S5, after the bubbles of the seed liquid in S4 rise densely, add it to the enzymatic fermentation liquid in S3, add α-ketoglutaric acid, and ferment;

[0014] S6. After the fermentation is completed, centrifuge and let stand, take the supernatant and distill it twice to obtain the original wine;

[0015] S7. Blend and age the original liquor to obtain tropical flavored Noni brandy.

[0016] Furthermore, in step S1, the mass ratio of the noni and litchi is 3-5:1; the material-liquid ratio of the noni and litchi to water is 1:20-40 g / mL.

[0017] Furthermore, in step S2, the mass ratio of the red dates to the longans is 1:1-2; the solid-liquid ratio of the red dates and the longans to water is 1:15-35 g / mL.

[0018] Furthermore, in step S3, the volume ratio of the homogenate A to the homogenate B is 2-3:1; the mass ratio of the lily extract to the wolfberry extract is 1:1-3; the solid-liquid ratio of the lily extract and the wolfberry extract to the homogenate A is 1:6-10 g / mL; the volume ratio of the Ganoderma lucidum fermentation crude enzyme solution to the homogenate A is 1:3-4; and the ultrasonic stirring is carried out at 5-15 kHz and 30-40°C for 30-60 min.

[0019] Furthermore, in step S3, the method for preparing the crude enzyme solution from fermentation of Ganoderma lucidum comprises:

[0020] (1) inoculating Ganoderma lucidum into a basic culture medium, and culturing at 20-30° C. for 5-7 days to obtain a fermentation liquid containing Ganoderma lucidum mycelium;

[0021] (2) The fermentation liquid is homogenized and the mycelium of Ganoderma lucidum is crushed to obtain a crude enzyme liquid of Ganoderma lucidum fermentation, i.e., a β-glucosidase homogenate liquid, wherein the enzyme activity of β-glucosidase is 1-2 U / mL.

[0022] Furthermore, in step S4, the amount of active dry yeast added is 0.02%-0.03% of the total enzymatic fermentation liquid mass; the activation temperature is 30-40° C., and the activation time is 5-7 hours.

[0023] Furthermore, in step S5, the solid-liquid ratio of the α-ketoglutaric acid to the fermentation broth is 1:50-70 mg / mL; and the fermentation is carried out at 15-25° C. for 5-7 days.

[0024] Furthermore, in step S6, the two distillations are specifically as follows: firstly preheating the supernatant to 50-60°C for the first distillation, collecting the distillate with an alcohol content of 25%-35%vol to obtain the primary distilled raw liquor, re-distilling the primary distilled raw liquor, cutting off the head and tail, and obtaining the raw liquor with an alcohol content of 60%-80%vol.

[0025] Furthermore, in step S7, the aging is performed in an oak barrel for 10-12 months.

[0026] A tropical flavored Noni brandy is prepared by any one of the preparation methods.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] 1. The tropical flavored Noni brandy of the present invention uses Noni, litchi, red dates and longan as raw materials, supplemented with lily extract and wolfberry extract, and effectively removes harmful substances such as methanol and fusel oil through the brewing process of the present invention. The prepared brandy product is of high quality, full-bodied, sweet and mellow, retains the fragrance of each raw material, promotes the fusion of fruit aroma and wine aroma, enriches the sense of hierarchy, and enhances the user experience.

[0029] 2. The crude enzyme solution of ganoderma fermentation of the present invention is obtained by deep fermentation of ganoderma, homogenization of the fermentation solution, breaking the mycelium in the fermentation solution, releasing a large amount of β-glucosidase, and after the release, there is no need to extract the β-glucosidase, which can be used to fully decompose the polysaccharide in the raw material, extract more active ingredients, and improve the taste and flavor of brandy. In addition, ganoderma contains many active ingredients such as polysaccharides, triterpenes, nucleosides, sterols, alkaloids, furan derivatives, amino acid polypeptides, trace elements and fatty acids, which can enhance the added value of the finished product. DETAILED DESCRIPTION

[0030] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0031] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0032] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0033] The lily extract and wolfberry extract of the present invention were purchased from Nanjing Zelang Biological Development Co., Ltd.

[0034] The active dry yeast of the present invention was purchased from Henan Shuanghao Biotechnology Co., Ltd.

[0035] Example 1

[0036] The preparation method of tropical flavor Noni brandy of the present embodiment comprises the following specific steps:

[0037] S1, take Noni and litchi in a mass ratio of 4:1, add them into water according to a solid-liquid ratio of 1:30 g / mL, beat, and obtain homogenate A;

[0038] S2, remove the pits of red dates and longans, take red dates and longans with a mass ratio of 1:1.5, add them into water according to a solid-liquid ratio of 1:25g / mL, beat, and obtain homogenate B;

[0039] S3, taking homogenate A and homogenate B in a volume ratio of 2.5:1, adding them and lily extract and wolfberry extract in a mass ratio of 1:2 (the solid-liquid ratio of lily extract and wolfberry extract to homogenate A is 1:8 g / mL) to the crude enzyme solution of Ganoderma lucidum fermentation, the volume ratio of the crude enzyme solution of Ganoderma lucidum fermentation to homogenate A is 1:3.5, and ultrasonically treating at 10 kHz, 35°C for 45 min to obtain enzymatic fermentation solution;

[0040] The preparation method of the crude enzyme liquid of Ganoderma lucidum fermentation comprises: (1) inoculating Ganoderma lucidum into a basic culture medium and culturing at 25°C for 6 days to obtain a fermentation liquid containing Ganoderma lucidum mycelium; (2) homogenizing the fermentation liquid and crushing the Ganoderma lucidum mycelium to obtain the crude enzyme liquid of Ganoderma lucidum fermentation, i.e., β-glucosidase homogenate, wherein the enzyme activity of β-glucosidase is 1-2U / mL.

[0041] S4, take 13% of the total volume of the enzymatic fermentation liquid of S3, add active dry yeast for activation, the amount of active dry yeast added is 0.025% of the total mass of the enzymatic fermentation liquid, activate at 35°C for 6h, and obtain seed liquid;

[0042] S5, after the bubbles of the seed liquid of S4 rise densely, add α-ketoglutaric acid to the enzymatic fermentation liquid of S3, the solid-liquid ratio of α-ketoglutaric acid to the fermentation liquid is 1:60 mg / mL, and ferment at 20°C for 6 days;

[0043] S6. After the fermentation is completed, centrifuge and let stand, take the supernatant, preheat the supernatant to 55°C for the first distillation, collect the distillate with an alcohol content of 30%vol, obtain the primary distillation original wine, distill the primary distillation original wine again, cut off the head and tail, and obtain the original wine with an alcohol content of 70%vol;

[0044] S7. Blend the original liquor and age it in oak barrels for 11 months to obtain tropical flavor Noni brandy.

[0045] Example 2

[0046] The preparation method of tropical flavor Noni brandy of the present embodiment comprises the following specific steps:

[0047] S1, take Noni and litchi in a mass ratio of 3:1, add them into water according to a solid-liquid ratio of 1:20g / mL, beat, and obtain homogenate A;

[0048] S2, remove the pits of red dates and longans, take red dates and longans with a mass ratio of 1:1, add them into water according to a solid-liquid ratio of 1:15g / mL, beat, and obtain homogenate B;

[0049] S3, taking homogenate A and homogenate B in a volume ratio of 2:1, adding them and lily extract and wolfberry extract in a mass ratio of 1:1 (the solid-liquid ratio of lily extract and wolfberry extract to homogenate A is 1:6 g / mL) to the Ganoderma lucidum fermentation crude enzyme solution, the volume ratio of the Ganoderma lucidum fermentation crude enzyme solution to the homogenate A is 1:3, and ultrasonically treating at 5 kHz, 30°C for 30 min to obtain an enzymatic fermentation solution;

[0050] The preparation method of the crude enzyme liquid of Ganoderma lucidum fermentation comprises: (1) inoculating Ganoderma lucidum into a basic culture medium, culturing at 20-30° C. for 5-7 days, and obtaining a fermentation liquid containing Ganoderma lucidum mycelium; (2) homogenizing the fermentation liquid, breaking the Ganoderma lucidum mycelium, and obtaining the crude enzyme liquid of Ganoderma lucidum fermentation, i.e., β-glucosidase homogenate, wherein the enzyme activity of β-glucosidase is 1-2 U / mL.

[0051] S4, take 10% of the total volume of the enzymatic fermentation liquid of S3, add active dry yeast for activation, the amount of active dry yeast added is 0.02% of the total mass of the enzymatic fermentation liquid, activate at 30°C for 5h, and obtain seed liquid;

[0052] S5, after the bubbles of the seed liquid of S4 rise densely, add α-ketoglutaric acid to the enzymatic fermentation liquid of S3, the solid-liquid ratio of α-ketoglutaric acid to the fermentation liquid is 1:50 mg / mL, and ferment at 15°C for 5 days;

[0053] S6. After the fermentation is completed, centrifuge and let stand, take the supernatant, preheat the supernatant to 50°C for the first distillation, collect the distillate with an alcohol content of 25%vol, obtain the primary distillation liquor, distill the primary distillation liquor again, cut off the head and tail, and obtain the liquor with an alcohol content of 60%vol;

[0054] S7. Blend the original liquor and age it in an oak barrel for 10 months to obtain tropical flavor Noni brandy.

[0055] Example 3

[0056] The preparation method of tropical flavor Noni brandy of the present embodiment comprises the following specific steps:

[0057] S1, take Noni and litchi in a mass ratio of 5:1, add them into water according to a solid-liquid ratio of 1:40g / mL, beat, and obtain homogenate A;

[0058] S2, remove the pits of red dates and longans, take red dates and longans with a mass ratio of 1:2, add them into water according to a solid-liquid ratio of 1:35g / mL, beat, and obtain homogenate B;

[0059] S3, taking homogenate A and homogenate B in a volume ratio of 3:1, adding them and lily extract and wolfberry extract in a mass ratio of 1:3 (the solid-liquid ratio of lily extract and wolfberry extract to homogenate A is 1:10 g / mL) to the Ganoderma lucidum fermentation crude enzyme solution, the volume ratio of the Ganoderma lucidum fermentation crude enzyme solution to the homogenate A is 1:4, and ultrasonically treating at 15 kHz and 40° C. for 60 min to obtain an enzymatic fermentation solution;

[0060] The preparation method of the crude enzyme liquid of Ganoderma lucidum fermentation comprises: (1) inoculating Ganoderma lucidum into a basic culture medium and culturing at 30° C. for 7 days to obtain a fermentation liquid containing Ganoderma lucidum mycelium; (2) homogenizing the fermentation liquid and crushing the Ganoderma lucidum mycelium to obtain the crude enzyme liquid of Ganoderma lucidum fermentation, i.e., β-glucosidase homogenate, wherein the enzyme activity of β-glucosidase is 1-2 U / mL.

[0061] S4, take 15% of the total volume of the enzymatic fermentation liquid of S3, add active dry yeast for activation, the amount of active dry yeast added is 0.03% of the total mass of the enzymatic fermentation liquid, activate at 40°C for 7h, and obtain seed liquid;

[0062] S5, after the bubbles of the seed liquid of S4 rise densely, add α-ketoglutaric acid to the enzymatic fermentation liquid of S3, the solid-liquid ratio of α-ketoglutaric acid to the fermentation liquid is 1:70 mg / mL, and ferment at 25°C for 7 days;

[0063] S6. After the fermentation is completed, centrifuge and let stand, take the supernatant, preheat the supernatant to 60°C for the first distillation, collect the distillate with an alcohol content of 35%vol, obtain the primary distillation liquor, distill the primary distillation liquor again, cut off the head and tail, and obtain the liquor with an alcohol content of 80%vol;

[0064] S7. Blend the original liquor and age it in an oak barrel for 12 months to obtain tropical flavor Noni brandy.

[0065] Comparative Example 1

[0066] The difference from Example 1 is that the crude enzyme solution of Ganoderma lucidum fermentation is missing and replaced by pectinase, and the rest is the same as Example 1.

[0067] The preparation method of the tropical flavor Noni brandy of this comparative example comprises the following specific steps:

[0068] S1, take Noni and litchi in a mass ratio of 4:1, add them into water according to a solid-liquid ratio of 1:30 g / mL, beat, and obtain homogenate A;

[0069] S2, remove the pits of red dates and longans, take red dates and longans with a mass ratio of 1:1.5, add them into water according to a solid-liquid ratio of 1:25g / mL, beat, and obtain homogenate B;

[0070] S3, taking homogenate A and homogenate B in a volume ratio of 2.5:1, mixing them with lily extract and wolfberry extract in a mass ratio of 1:2 (the solid-liquid ratio of lily extract and wolfberry extract to homogenate A is 1:8 g / mL) to obtain a mixed solution, adding 0.2% w / v pectinase, and ultrasonically treating at 10 kHz and 35° C. for 45 min to obtain an enzymatic hydrolyzate;

[0071] S4, take 13% of the total volume of the S3 enzymatic fermentation liquid, add active dry yeast for activation, the amount of active dry yeast added is 0.025% of the total enzymatic hydrolyzate mass, activate at 35°C for 6h, and obtain seed liquid;

[0072] S5, after the bubbles of the seed solution of S4 rise densely, add α-ketoglutaric acid to the enzymatic hydrolyzate of S3, the solid-liquid ratio of α-ketoglutaric acid to the fermentation solution is 1:60 mg / mL, and ferment at 20°C for 6 days;

[0073] S6. After the fermentation is completed, centrifuge and let stand, take the supernatant, preheat the supernatant to 55°C for the first distillation, collect the distillate with an alcohol content of 30%vol, obtain the primary distillation original wine, distill the primary distillation original wine again, cut off the head and tail, and obtain the original wine with an alcohol content of 70%vol;

[0074] S7. Blend the original liquor and age it in oak barrels for 11 months to obtain tropical flavor Noni brandy.

[0075] Comparative Example 2

[0076] The difference from Example 1 is that the crude enzyme solution of Ganoderma lucidum fermentation is missing and replaced by cellulase and pectinase, and the rest is the same as Example 1.

[0077] The preparation method of the tropical flavor Noni brandy of this comparative example comprises the following specific steps:

[0078] S1, take Noni and litchi in a mass ratio of 4:1, add them into water according to a solid-liquid ratio of 1:30 g / mL, beat, and obtain homogenate A;

[0079] S2, remove the pits of red dates and longans, take red dates and longans with a mass ratio of 1:1.5, add them into water according to a solid-liquid ratio of 1:25g / mL, beat, and obtain homogenate B;

[0080] S3, taking homogenate A and homogenate B in a volume ratio of 2.5:1, mixing them with lily extract and wolfberry extract in a mass ratio of 1:2 (the solid-liquid ratio of lily extract and wolfberry extract to homogenate A is 1:8 g / mL) to obtain a mixed solution, adding 0.2% w / v cellulase and pectinase, the mass ratio of cellulase to pectinase is 1:3, and ultrasonically treating at 10 kHz, 35°C for 45 min to obtain an enzymatic solution;

[0081] S4, take 13% of the total volume of the S3 enzymatic fermentation liquid, add active dry yeast for activation, the amount of active dry yeast added is 0.025% of the total enzymatic hydrolyzate mass, activate at 35°C for 6h, and obtain seed liquid;

[0082] S5, after the bubbles of the seed solution of S4 rise densely, add α-ketoglutaric acid to the enzymatic hydrolyzate of S3, add α-ketoglutaric acid to the fermentation solution, the solid-liquid ratio of α-ketoglutaric acid to the fermentation solution is 1:60 mg / mL, and ferment at 20°C for 6 days;

[0083] S6. After the fermentation is completed, centrifuge and let stand, take the supernatant, preheat the supernatant to 55°C for the first distillation, collect the distillate with an alcohol content of 30%vol, obtain the primary distillation original wine, distill the primary distillation original wine again, cut off the head and tail, and obtain the original wine with an alcohol content of 70%vol;

[0084] S7. Blend the original liquor and age it in oak barrels for 11 months to obtain tropical flavor Noni brandy.

[0085] Comparative Example 3

[0086] The difference from Example 1 is that α-ketoglutaric acid is missing, and the rest is the same as Example 1.

[0087] The preparation method of the tropical flavor Noni brandy of this comparative example comprises the following specific steps:

[0088] S1, take Noni and litchi in a mass ratio of 4:1, add them into water according to a solid-liquid ratio of 1:30 g / mL, beat, and obtain homogenate A;

[0089] S2, remove the pits of red dates and longans, take red dates and longans with a mass ratio of 1:1.5, add them into water according to a solid-liquid ratio of 1:25g / mL, beat, and obtain homogenate B;

[0090] S3, taking homogenate A and homogenate B in a volume ratio of 2.5:1, adding them and lily extract and wolfberry extract in a mass ratio of 1:2 (the solid-liquid ratio of lily extract and wolfberry extract to homogenate A is 1:8 g / mL) to the crude enzyme solution of Ganoderma lucidum fermentation, the volume ratio of the crude enzyme solution of Ganoderma lucidum fermentation to homogenate A is 1:3.5, and ultrasonically treating at 10 kHz, 35°C for 45 min to obtain enzymatic fermentation solution;

[0091] The preparation method of the crude enzyme liquid of Ganoderma lucidum fermentation comprises: (1) inoculating Ganoderma lucidum into a basic culture medium and culturing at 25°C for 6 days to obtain a fermentation liquid containing Ganoderma lucidum mycelium; (2) homogenizing the fermentation liquid and crushing the Ganoderma lucidum mycelium to obtain the crude enzyme liquid of Ganoderma lucidum fermentation, i.e., β-glucosidase homogenate, wherein the enzyme activity of β-glucosidase is 1-2U / mL.

[0092] S4, take 13% of the total volume of the enzymatic fermentation liquid of S3, add active dry yeast for activation, the amount of active dry yeast added is 0.025% of the total mass of the enzymatic fermentation liquid, activate at 35°C for 6h, and obtain seed liquid;

[0093] S5, after the bubbles of the seed liquid of S4 rise densely, add it into the enzymatic fermentation liquid of S3 and ferment it at 20°C for 6 days;

[0094] S6. After the fermentation is completed, centrifuge and let stand, take the supernatant, preheat the supernatant to 55°C for the first distillation, collect the distillate with an alcohol content of 30%vol, obtain the primary distillation original wine, distill the primary distillation original wine again, cut off the head and tail, and obtain the original wine with an alcohol content of 70%vol;

[0095] S7. Blend the original liquor and age it in oak barrels for 11 months to obtain tropical flavor Noni brandy.

[0096] Test Example 1

[0097] The performance of the tropical flavored Noni brandy prepared in Examples 1-3 of the present invention and Comparative Examples 1-3 was tested, and the results are shown in Table 1.

[0098] Among them, alcohol content: refer to the "National Food Safety Standard Determination of Ethanol Concentration in Wine" (GB 5009.2252016);

[0099] Clarity: Determined by spectrophotometry, the brandy was centrifuged at 4500r / min for 10min, the upper clarified liquid was taken, distilled water was used as a blank control, and the transmittance was measured at a wavelength of 760nm.

[0100] Higher alcohols: Determined by capillary column gas chromatography, determination conditions: capillary column is HP INNOWax, detector temperature is 220℃, starting temperature is 45℃, retaining for 2min, heating to 120℃ at a rate of 45℃ / min, retaining for 2min, heating to 220℃ at a rate of 10℃ / min, retaining for 2min, carrier gas He, flow rate is 1.0mL / min, injection volume is 1μL, automatic injection, the ratio of the higher alcohol peak area to the n-butyl acetate peak area is used as the ordinate, and the mass concentration of the standard is used as the abscissa to detect the higher alcohol content in brandy.

[0101] Table 1

[0102]

[0103] As can be seen from Table 1, compared with the comparative example, the tropical flavor Noni brandy prepared in Examples 1-3 of the present invention has an alcohol content of 40%-43% vol, a light transmittance of 91.7%-92.1%, a low content of harmful substances such as methanol and fusel oil, a moderate content of higher alcohols, and physical and chemical index tests that meet the requirements.

[0104] Test Example 2

[0105] Sensory evaluation was performed on the tropical flavor Noni brandy prepared in Examples 1-3;

[0106] Experimental subjects: 60 volunteers were selected and divided into three groups, 20 people in each group, for sensory evaluation and scoring;

[0107] Scoring criteria: 8-10 points: clear and bright appearance, no precipitation or suspended matter, full and delicate taste, mellow and sweet, long aftertaste, harmonious and rich fruity and wine aroma;

[0108] 5-7 points: Clear appearance, average transparency, no precipitation or suspended matter, full and delicate taste, mellow and sweet, long aftertaste, harmonious fusion of fruity and wine aroma, strong and prominent;

[0109] 1-4 points: The appearance is not transparent, with a small amount of suspended sediment, rough taste, light body, average aftertaste, and the fruity and wine aroma is light and unharmonious.

[0110] The scoring results are shown in Table 2.

[0111] Table 2

[0112] sample score Example 1 9.7 Example 2 9.4 Example 3 9.6

[0113] As can be seen from Table 2, the tropical flavor Noni brandy prepared in Examples 1-3 of the present invention has a clear and bright appearance, no precipitated suspended matter, a full and delicate taste, a mellow and sweet taste, a long aftertaste, a fusion of fruity and wine aromas, and a strong and prominent aroma, and is deeply loved by users.

[0114] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing tropical flavor Noni brandy, characterized in that: The specific steps include: S1. Add Noni and litchi into water and beat to obtain homogenate A; S2, removing the cores of red dates and longans, and adding them into water to make pulp, to obtain a homogenate B; S3, adding homogenate A, homogenate B, lily extract and wolfberry extract to the Ganoderma lucidum fermentation crude enzyme solution in sequence, stirring with ultrasound, to obtain enzymatic fermentation solution; S4, taking 10%-15% of the total volume of the S3 enzymatic fermentation liquid, adding active dry yeast for activation to obtain seed liquid; S5, after the bubbles of the seed liquid in S4 rise densely, add it to the enzymatic fermentation liquid in S3, add α-ketoglutaric acid, and ferment; S6. After the fermentation is completed, centrifuge and let stand, take the supernatant and distill it twice to obtain the original wine; S7. Blend and age the original liquor to obtain tropical flavored Noni brandy.

2. The method for preparing tropical flavor Noni brandy according to claim 1, characterized in that: In step S1, the mass ratio of the noni and litchi is 3-5:1; the solid-liquid ratio of the noni and litchi to water is 1:20-40 g / mL.

3. The method for preparing tropical flavor Noni brandy according to claim 1, characterized in that: In step S2, the mass ratio of the red dates to the longans is 1:1-2; the solid-liquid ratio of the red dates, the longans to water is 1:15-35 g / mL.

4. The method for preparing tropical flavor Noni brandy according to claim 1, characterized in that: In step S3, the volume ratio of the homogenate A to the homogenate B is 2-3:1; the mass ratio of the lily extract to the wolfberry extract is 1:1-3; the solid-liquid ratio of the lily extract and the wolfberry extract to the homogenate A is 1:6-10 g / mL; the volume ratio of the Ganoderma lucidum fermentation crude enzyme solution to the homogenate A is 1:3-4; and the ultrasonic stirring is carried out at 5-15 kHz and 30-40°C for 30-60 min.

5. The method for preparing tropical flavor Noni brandy according to claim 1, characterized in that: In step S3, the method for preparing the crude enzyme solution from fermentation of Ganoderma lucidum comprises: (1) inoculating Ganoderma lucidum into a basic culture medium, and culturing at 20-30° C. for 5-7 days to obtain a fermentation liquid containing Ganoderma lucidum mycelium; (2) The fermentation liquid is homogenized and the mycelium of Ganoderma lucidum is crushed to obtain a crude enzyme liquid of Ganoderma lucidum fermentation, i.e., a β-glucosidase homogenate liquid, wherein the enzyme activity of β-glucosidase is 1-2 U / mL.

6. The method for preparing tropical flavor Noni brandy according to claim 1, characterized in that: In step S4, the amount of active dry yeast added is 0.02%-0.03% of the mass of the total enzymatic fermentation liquid; the activation temperature is 30-40° C., and the activation time is 5-7 hours.

7. The method for preparing tropical flavored Noni brandy according to claim 1, characterized in that: In step S5, the solid-liquid ratio of α-ketoglutaric acid to fermentation liquid is 1:50-70 mg / mL; and the fermentation is carried out at 15-25° C. for 5-7 days.

8. The method for preparing tropical flavored Noni brandy according to claim 1, characterized in that: In step S6, the two distillations are specifically as follows: firstly, the supernatant is preheated to 50-60°C for the first distillation, and the distillate with an alcohol content of 25%-35%vol is collected to obtain the primary distilled raw liquor, and the primary distilled raw liquor is re-distilled, and the head and tail are cut off to obtain the raw liquor with an alcohol content of 60%-80%vol.

9. The method for preparing tropical flavored Noni brandy according to claim 1, characterized in that: In step S7, the aging is performed in an oak barrel for 10-12 months.

10. A tropical flavored Noni brandy, prepared by the preparation method according to any one of claims 1 to 9.

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