Preparation method of polyphenol-rich whole-sugarcane-flavor rum

Abstract

The invention discloses a preparation method of polyphenol-rich full-sugarcane-flavor rum, which comprises the following steps: performing three-stage sequential fermentation (firstly adding lactic acid bacteria for fermentation, then adding fission yeast for fermentation, and finally adding clostridium butyricum for fermentation) on sugarcane juice to obtain raw rum, performing bagasse / edible mushroom culture twice to extract polyphenol, then adding the polyphenol into the raw rum, and performing fermentation to obtain the polyphenol-rich full-sugarcane-flavor rum. By fully utilizing the sugarcane resource and enriching the polyphenol of the sugarcane and the edible fungi, the polyphenol-rich whole-sugarcane-flavor rum with the unique flavor of the sugarcane and the edible fungi is prepared.

Description

Technical Field

[0001] This invention relates to the field of brewing technology, and specifically to a method for preparing a polyphenol-rich whole sugarcane flavored rum. Background Technology

[0002] Sugarcane (Saccharum officinarum L.) is a perennial, tall, solid herbaceous plant belonging to the genus Saccharum. It has the effects of clearing heat and promoting body fluid production, moisturizing dryness and harmonizing the stomach, and detoxifying. Sugarcane juice is rich in sugars, amino acids, organic acids, and vitamins, and can be eaten fresh or juiced. Sugarcane juice can be made into edible sugar, fruit vinegar, and fruit wine.

[0003] Rum is a distilled spirit made from sugarcane juice, sugarcane molasses, sugarcane syrup, or other sugarcane processed products through fermentation, distillation, aging, and blending. Flavored rum uses rum as a base and adds natural flavoring substances; it can be sweetened or unsweetened. CN102864061A discloses a method for producing a strong-flavored dark rum using pure sugarcane juice. The method involves first preparing sugarcane juice, then clarifying it; then concentrating the sugarcane juice by high-temperature boiling; adding nitrogen source nutrients and trehalose to adjust the acidity; fermenting the sugarcane rum; distilling the fermented sugarcane rum; aging the sugarcane distillate in oak barrels; and finally blending, stabilizing, and aging the rum using an electric field. CN104450377B discloses a method for producing polyeicosyl alcohol rum using fresh sugarcane juice. The method involves evaporating and concentrating the freshly pressed sugarcane juice, adding food-grade phosphoric acid and food-grade acetic acid to adjust the pH value, adding ammonium bicarbonate to supplement the nitrogen source, fermenting and filtering, then aging in oak barrels, adding diatomaceous earth for filtration, blending, and bottling to obtain the finished polyeicosyl alcohol rum. However, these methods require further improvement. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing a polyphenol-rich whole sugarcane flavored rum.

[0005] This invention is achieved through the following technical solutions:

[0006] A method for preparing a polyphenol-rich whole sugarcane flavored rum includes the following steps:

[0007] Step 1: Harvest whole sugarcane including tops and leaves, wash, and press to obtain sugarcane juice and sugarcane bagasse;

[0008] Step 2: Heat the sugarcane juice to 65-70℃, cool it to 35-45℃, add lactic acid bacteria for fermentation at 30-33℃, and stop fermentation when the pH drops to 3.5-4.0; then add fission yeast for fermentation at 28-30℃, and stop fermentation when the alcohol content of the fermented mash reaches 5.5-6.0% vol; then add Clostridium butyricum for fermentation at 35-37℃, and stop fermentation when the butyric acid content of the fermented mash reaches 1.0-1.4 g / L. Centrifuge to separate the bacteria and the supernatant; distill the supernatant to obtain rum spirit and distillation waste.

[0009] Step 3: Mix the sugarcane bagasse from Step 1 and the distillation waste liquid from Step 2 to obtain a mixture. Add 0.5%-3% lime, 0.5%-3% superphosphate, and 0.5%-3% cellulase (15000U / g) to the mixture by mass ratio. Adjust the moisture content to 65%-75% and the pH to 7.3-7.7. Pack the mixture into bags, sterilize it, and obtain a culture medium. Then add tea tree mushroom spawn to cultivate tea tree mushrooms. Crush all the tea tree mushrooms and culture medium, extract them, and freeze-dry the extract to obtain extract residue A and polyphenol powder A.

[0010] Step 4: Dry the mycelium from Step 2, mix it with the extraction residue A from Step 3, add 15%-20% wheat bran, 0.5%-3% lime, and 0.5%-3% gypsum by mass of the above mixture, adjust the moisture content to 60%-65%, and obtain the culture medium. Add oyster mushroom spawn and cultivate oyster mushrooms. Crush all the oyster mushrooms and culture medium, extract them, freeze-dry the extract to obtain polyphenol powder B.

[0011] Step 5: Mix polyphenol powder A and polyphenol powder B, and add them to the rum base obtained in Step 2 to obtain a polyphenol-rich whole sugarcane flavored rum.

[0012] The lactic acid bacteria added in step 2 include one or more of Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, and Leuconostoc mesenteroides subsp. mesenteroides.

[0013] Preferably, in step 2, the continuous distillation of the clarified liquid requires the alcohol content of the distillate to be 60-70% vol, yielding rum spirit and distillation waste liquid.

[0014] Preferably, the specific steps in step 3, "cultivating tea tree mushrooms, crushing all tea tree mushrooms and culture medium, extracting, freeze-drying the extract to obtain extract residue A and polyphenol powder A", are as follows: After culturing at a constant temperature of 25℃ in the dark for 60 days, fruiting management is carried out. One flush is harvested every 7 days, and then flush management is implemented. A total of 3 flushes are harvested. All three flushes of tea tree mushrooms and the remaining culture medium are crushed, passed through a 40-60 mesh sieve, and extracted with 50%-70% ethanol solution at 50-70℃ for 1-3 hours at a material-to-liquid ratio of 1:10-1:20 g / mL. After filtration, the extraction is repeated twice. The extract filtrates are combined to obtain extract residue A. The extract filtrate is freeze-dried to obtain polyphenol powder A.

[0015] Preferably, the specific steps in step 4, "cultivating oyster mushrooms, crushing all oyster mushrooms and culture medium, extracting, and freeze-drying the extract to obtain polyphenol powder B," are as follows: Raw material cultivation is carried out, followed by routine mycelium growth and fruiting management. Harvesting is done when the mushroom caps are fully expanded and white hair-like substances begin to appear in the concave part. Two flushes are harvested in total. All oyster mushrooms from the two flushes and the remaining culture medium are crushed, passed through a 40-60 mesh sieve, and extracted with a 50%-70% ethanol solution at 50-70℃ for 1-3 hours at a material-to-liquid ratio of 1:10-1:20 g / mL. The mixture is filtered, and the extraction is repeated twice. The extract filtrates are combined and freeze-dried to obtain polyphenol powder B.

[0016] Preferably, in step 5, polyphenol powder A and polyphenol powder B are mixed to obtain polyphenol powder, which is then added to the rum base in step 2. The amount of polyphenol powder added is 0.5-0.8g per liter of rum base. Water, sugar, etc. are then added to adjust the alcohol content to 20-30% vol, resulting in a polyphenol-rich cane-flavored rum.

[0017] The beneficial effects of this invention are as follows: This invention obtains rum base spirit through three-stage sequential fermentation (first adding lactic acid bacteria for fermentation, then adding fission yeast for fermentation, and finally adding Clostridium butyricum for fermentation) of sugarcane juice. The final flavor compounds are richer, more harmonious, and more layered. Polyphenols are extracted from sugarcane bagasse / edible fungi culture twice, and then the polyphenols are added to the rum base spirit. This fully utilizes sugarcane resources, enriches sugarcane and edible fungi polyphenols, and prepares a polyphenol-rich all-sugarcane flavor rum with the unique flavor of sugarcane and edible fungi. Detailed Implementation

[0018] The following is a further description of the invention, but not a limitation thereof.

[0019] Example 1:

[0020] Step 1: Harvest whole sugarcane including tops and leaves, wash, press to obtain sugarcane juice and sugarcane bagasse. The sugarcane juice obtained from pressing accounts for 65% of the sugarcane's weight.

[0021] Step 2: Heat the sugarcane juice to 65℃, then cool it to 35℃. Add *Lactobacillus acidophilus* at a concentration of 3% (v / v) and incubate at 30℃. Fermentation ends when the pH drops to 3.5. Next, add *Schizosaccharomyces cerevisiae* at a concentration of 8% (v / v) and incubate at 28℃. Fermentation ends when the alcohol content of the fermented mash reaches 5.5% vol. Then, add *Clostridium butyricum* at a concentration of 1% (v / v) and incubate at 35℃. Fermentation ends when the butyric acid content of the fermented mash reaches 1.0 g / L. Centrifuge at 6000 rpm to separate the bacteria and the supernatant. Continuously distill the supernatant in a distillation column, aiming for an alcohol content of 65% vol, to obtain rum base A and distillation waste.

[0022] Step 3: Mix the sugarcane bagasse from Step 1 and the distillation waste liquid from Step 2. Add 0.5% lime, 0.5% superphosphate, and 0.5% cellulase (15000U / g) to the mixture by mass ratio. Adjust the moisture content to 65% and the pH to 7.3. Pack the mixture into bags and sterilize to obtain the culture medium. Prepare the mother spawn and primary spawn of *Agrocybe aegerita* using conventional methods. Inoculate the spawn into the culture medium and incubate at a constant temperature of 25℃ in the dark for 60 days. Then, manage the fruiting process, harvesting one flush every 7 days. Perform flush management for a total of 3 flushes. Crush all the three flushes of *Agrocybe aegerita* and the remaining culture medium, pass them through a 40-60 mesh sieve, and extract them with a 50% ethanol solution at a material-to-liquid ratio of 1:10 (g / mL) for 3 hours at 50℃. Filter the solution and repeat the extraction twice. Combine the extracts to obtain extract residue A. Freeze-dry the extract filtrate to obtain polyphenol powder A.

[0023] Step 4: Dry and pulverize the mycelium from Step 2, mix it with the extraction residue A from Step 3, and add 15% wheat bran, 0.5% lime, and 0.5% gypsum in the above mixture by mass ratio. Adjust the moisture content to 60% to obtain the culture medium. Pack the culture medium into bags, add oyster mushroom spawn, and carry out raw material cultivation. Perform routine mycelium growth and fruiting management. Harvest when the mushroom caps are fully expanded and white hair-like substances begin to appear in the concave part. Harvest two flushes in total. Pulverize all two flushes of oyster mushrooms and the remaining culture medium, pass them through a 40-60 mesh sieve, and extract them with a 50% ethanol solution at a material-to-liquid ratio of 1:10 (g / mL) at a temperature of 50℃ for 3 hours. Filter the solution, repeat the extraction twice, combine the extracts, and freeze-dry the extract to obtain polyphenol powder B.

[0024] Step 5: Mix polyphenol powder A and polyphenol powder B to obtain polyphenol powder, add it to the rum base in Step 2, and add 0.5g of polyphenol powder per liter of rum base. Then add water, sugar, etc. to adjust to an alcohol content of 30% vol to obtain polyphenol-rich whole sugarcane flavored rum A.

[0025] Blank comparison example:

[0026] Referring to Example 1, the difference is that in step 2, only fission yeast is added for fermentation, without first adding Lactobacillus acidophilus for fermentation, and without adding Clostridium butyricum for fermentation.

[0027] Because the pH is too high, the fission yeast cannot grow and cannot ferment.

[0028] Comparative Example 1:

[0029] Referring to Example 1, the difference lies in that step 2 does not involve adding *Lactobacillus acidophilus* for fermentation first. Instead, sulfuric acid is added to adjust the pH to 3.5 before adding *Schizozyme* for fermentation, and *Clostridium butyricum* is not added for further fermentation. Step 2 is modified as follows: Sugarcane juice is heated to 65°C, then cooled to 35°C, and sulfuric acid is added to adjust the pH to 3.5. *Schizozyme* is added for fermentation at a rate of 8% (v / v), and the culture temperature is 28°C. Fermentation ends when the alcohol content of the fermented mash reaches 5.5% vol. The mash is centrifuged at 6000 r / min to obtain bacterial cells and a clear liquid. The clear liquid is continuously distilled in a distillation column to obtain rum spirit A1 and distillation waste liquid.

[0030] Comparative Example 2:

[0031] Referring to Example 1, the difference is that in step 2, *Clostridium butyricum* was not added for fermentation (only lactic acid bacteria and *Schizosacchariformis* were used, without *Clostridium butyricum*). Step 2 was changed to: heating sugarcane juice to 65°C, then cooling it to 35°C, adding *Lactobacillus acidophilus* at a dosage of 3% (v / v), and incubating at 30°C. Fermentation ended when the pH dropped to 3.5. Then, *Schizosacchariformis* was added for fermentation at a dosage of 8% (v / v), and incubated at 28°C. Fermentation ended when the alcohol content of the fermented mash reached 5.5% vol. Centrifugation at 6000 r / min was used to separate the bacterial cells and the supernatant. The supernatant was continuously distilled in a distillation column, aiming for an alcohol content of 65% vol, to obtain rum base A2 and distillation waste liquid.

[0032] Comparative Example 3:

[0033] Referring to Comparative Example 1, the difference lies in the addition of Clostridium butyricum fermentation in step 2. Step 2 is modified as follows: Sugarcane juice is heated to 65°C, then cooled to 35°C, and sulfuric acid is added to adjust the pH to 3.5. Fission yeast is added for fermentation at 8% (v / v), with an incubation temperature of 28°C. Fermentation ends when the alcohol content of the fermented mash reaches 5.5% vol. Then, Clostridium butyricum is added for fermentation at 1% (v / v), with an incubation temperature of 35°C. Fermentation ends when the butyric acid content of the fermented mash reaches 1.0 g / L. The mixture is centrifuged at 6000 rpm to obtain bacterial cells and a clear liquid. The clear liquid is continuously distilled in a distillation column, aiming for an alcohol content of 65% vol, yielding rum base A3 and distillation waste liquid.

[0034] Sensory evaluation and physicochemical analysis were performed on four rum spirits from Example 1, Comparative Example 1, Comparative Example 2, and Comparative Example 3. Sensory evaluation involved blind tasting by 10 experienced rum drinkers. Physicochemical analysis was conducted using the industry standard QB / T5333-2018 Rum to determine two items: higher alcohols and total non-alcoholic volatiles. The results are shown in Table 1.

[0035] Table 1 Evaluation of Rum Spirit

[0036] As can be seen from the comparison of Example 1, Comparative Examples 1-3, and the blank comparative example, the three-stage fermentation process of the present invention introduces microorganisms with different functions in stages. This sequential fermentation simulates a miniature "cascade fermentation" ecosystem, where each microorganism plays a role at its optimal stage, and its metabolites become the basis or flavor precursors for the next stage of microbial activity. This orderly relay results in a richer, more harmonious, and more layered flavor profile.

[0037] Example 2:

[0038] Step 1: Harvest whole sugarcane including tops and leaves, wash, press, and obtain sugarcane juice and sugarcane bagasse. The sugarcane juice obtained from pressing accounts for 70% of the sugarcane's weight.

[0039] Step 2: Heat the sugarcane juice to 70℃, then cool it to 45℃. Add *Lactobacillus acidophilus*, *Lactobacillus plantarum*, *Lactobacillus paracasei*, and *Leuconostoc mesenteroides* subsp. *enteroides* in equal proportions, each at 0.75% (v / v). Incubate at 33℃, and fermentation ends when the pH drops to 4.0. Next, add *Schizosacchariformis* for fermentation at 8% (v / v), incubating at 30℃, and fermentation ends when the alcohol content of the fermented mash reaches 6.0% vol. Then, add *Clostridium butyricum* for fermentation at 1% (v / v), incubating at 37℃, and fermentation ends when the butyric acid content of the fermented mash reaches 1.4 g / L. Centrifuge at 8000 rpm to separate the bacterial cells and the supernatant. Continuously distill the supernatant in a distillation column, aiming for an alcohol content of 70% vol, to obtain rum spirit and distillation waste.

[0040] Step 3: Mix the sugarcane bagasse from Step 1 and the distillation waste liquid from Step 2. Add 3% lime, 3% superphosphate, and 3% cellulase (15000U / g) to the mixture by mass ratio. Adjust the moisture content to 75% and pH to 7.7. Pack the mixture into bags and sterilize to obtain the culture medium. Prepare the mother spawn and primary spawn of *Agrocybe aegerita* using conventional methods. Inoculate the spawn into the culture medium and incubate at a constant temperature of 25℃ in the dark for 60 days. Then, manage the fruiting process, harvesting one flush every 7 days. Perform flush management for a total of 3 flushes. Crush all the three flushes of *Agrocybe aegerita* and the remaining culture medium, pass them through a 40-60 mesh sieve, and extract with 70% ethanol solution at a material-to-liquid ratio of 1:20 (g / mL) for 1 hour at 70℃. Filter the solution and repeat the extraction twice. Combine the extracts to obtain extract residue A. Freeze-dry the extract filtrate to obtain polyphenol powder A.

[0041] Step 4: Dry and pulverize the mycelium from Step 2, mix it with the extraction residue A from Step 3, and add 20% wheat bran, 3% lime, and 3% gypsum in the above mixture by mass ratio. Adjust the moisture content to 65% to obtain the culture medium. Pack the culture medium into bags, add oyster mushroom spawn, and carry out raw material cultivation. Perform routine mycelium growth and fruiting management. Harvest when the mushroom caps are fully expanded and white hair-like substances begin to appear in the concave part. Harvest two flushes in total. Pulverize all two flushes of oyster mushrooms and the remaining culture medium, pass them through a 40-60 mesh sieve, and extract them with a 70% ethanol solution at a material-to-liquid ratio of 1:20 (g / mL) at a temperature of 70℃ for 1 hour. Filter the solution, repeat the extraction twice, combine the extracts, and freeze-dry the extract to obtain polyphenol powder B.

[0042] Step 5: Mix polyphenol powder A and polyphenol powder B to obtain polyphenol powder, add it to the rum base in Step 2, and add 0.8g of polyphenol powder per liter of rum base. Then add water, sugar, etc. to adjust the alcohol content to 20% vol to obtain polyphenol-rich whole sugarcane flavored rum B.

[0043] Example 3:

[0044] Step 1: Harvest whole sugarcane including tops and leaves, wash, press, and obtain sugarcane juice and sugarcane bagasse. The sugarcane juice obtained from pressing accounts for 67% of the sugarcane's weight.

[0045] Step 2: Heat the sugarcane juice to 67℃, then cool it to 40℃. Add *Lactobacillus acidophilus* and *Lactobacillus paracasei* in equal proportions, 1.5% (v / v) each. Incubate at 31℃, with fermentation ending when the pH drops to 3.8. Next, add *Schizosaccharomyces cerevisiae* at 8% (v / v) and incubate at 29℃, with fermentation ending when the alcohol content of the fermented mash reaches 5.7% vol. Then, add *Clostridium butyricum* at 1% (v / v) and incubate at 36℃, with fermentation ending when the butyric acid content of the fermented mash reaches 1.2 g / L. Centrifuge at 7000 rpm to separate the bacteria and the supernatant. Continuously distill the supernatant in a distillation column, aiming for an alcohol content of 60% vol, to obtain rum spirit and distillation waste.

[0046] Step 3: Mix the sugarcane bagasse from Step 1 and the distillation waste liquid from Step 2. Add lime, superphosphate, and cellulase (15000U / g) at a mass ratio of 1.5% to the mixture. Adjust the moisture content to 70% and the pH to 7.5. Pack the mixture into bags and sterilize to obtain the culture medium. Prepare the mother spawn and primary spawn of *Agrocybe aegerita* using conventional methods. Inoculate the spawn into the culture medium and incubate at a constant temperature of 25℃ in the dark for 60 days. Then, manage the fruiting process, harvesting one flush every 7 days. Perform flush management for a total of 3 flushes. Crush all the three flushes of *Agrocybe aegerita* and the remaining culture medium, pass them through a 40-60 mesh sieve, and extract with a 60% ethanol solution at a material-to-liquid ratio of 1:15 (g / mL) for 2 hours at 60℃. Filter the solution and repeat the extraction twice. Combine the extracts to obtain extract residue A. Freeze-dry the extract filtrate to obtain polyphenol powder A.

[0047] Step 4: Dry and pulverize the mycelium from Step 2, mix it with the extraction residue A from Step 3, and add 17% wheat bran, 1.5% lime, and 1.5% gypsum in the above mixture by mass ratio, adjusting the moisture content to 62% to obtain the culture medium. Pack the culture medium into bags, add oyster mushroom spawn, and carry out raw material cultivation. Perform routine mycelium growth and fruiting management. Harvest when the mushroom caps are fully expanded and white hair-like substances begin to appear in the concave part, harvesting a total of two flushes. Crush all two flushes of oyster mushrooms and the remaining culture medium, pass them through a 40-60 mesh sieve, and extract with a 60% ethanol solution at a material-to-liquid ratio of 1:15 (g / mL) at a temperature of 60℃ for 2 hours. Filter, repeat the extraction twice, combine the extracts, and freeze-dry the extract to obtain polyphenol powder B.

[0048] Step 5: Mix polyphenol powder A and polyphenol powder B to obtain polyphenol powder, add it to the rum base in Step 2, and add 0.6g of polyphenol powder per liter of rum base. Then add water, sugar, etc. to adjust the alcohol content to 25% vol to obtain polyphenol-rich whole sugarcane flavored rum C.

[0049] Example 4: Determination of polyphenol content in whole sugarcane flavored rums A, B, and C

[0050] 1. Preparation of gallic acid standard stock solution

[0051] Accurately weigh 0.5000 g ± 0.0001 g of gallic acid standard into a small beaker, dissolve it in about 5 mL of anhydrous ethanol, transfer it to a 100 mL volumetric flask, dilute with water and bring to the mark, and shake well.

[0052] 2. Construction of Standard Curve

[0053] 2.1 Pipette 0.25 mL, 0.5 mL, 1.0 mL, 1.5 mL, 2.0 mL, 2.5 mL, 3.0 mL, and 3.5 mL of gallic acid standard stock solution into 50 mL volumetric flasks, respectively, and dilute to the mark with water to obtain gallic acid standard solutions with mass concentrations of 0.025 mg / mL, 0.05 mg / mL, 0.10 mg / mL, 0.15 mg / mL, 0.20 mg / mL, 0.25 mg / mL, 0.30 mg / mL, and 0.35 mg / mL, respectively.

[0054] 2.2 Take 0.2 mL of gallic acid standard solution of each concentration and place it into a 10 mL colorimetric tube. Add 0.5 mL of Folin-Ciocalteu reagent to each tube, shake well, and let stand for 3 min. Add 1.5 mL of 10.0% sodium carbonate solution to each tube, dilute to the mark with water, and let stand at room temperature in the dark for 20 min.

[0055] 2.3 Using 25% ethanol as a blank control, absorbance was measured sequentially at 765 nm using a spectrophotometer. The standard curve and linear equation were plotted with the mass concentration (mg / mL) of gallic acid solution from 0.025 mg / mL to 0.35 mg / mL in 2.1 as the x-axis and absorbance as the y-axis.

[0056] 3. Sample Determination

[0057] Pipette 0.2 mL of the sample solution and the blank sample solution into separate 10 mL colorimetric tubes. Add 0.5 mL of Folin-Ciocalteu reagent, shake well, and let stand for 3 min. Then add 1.5 mL of 10.0% sodium carbonate solution, mix well, and dilute to the mark with water. Let stand at room temperature in the dark for 20 min. Using the blank sample solution as a reference, measure the absorbance of the sample solution at a wavelength of 765 nm. Calculate the concentration of total polyphenols in the test sample solution from the standard curve.

[0058] 4. Determination of polyphenol content in whole sugarcane flavored rums A, B, and C

[0059] The polyphenol contents of whole sugarcane flavored rum A, B, and C are 347, 309, and 276 mg / L, respectively.

[0060] Example 5: Sensory evaluation of whole sugarcane flavored rums A, B, and C

[0061] Sensory evaluations were performed on the all-cane flavored rums obtained in Examples 1-3, and the results are shown in Table 2:

[0062] Table 2

[0063] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present invention shall be considered equivalent substitutions and shall be included within the protection scope of the present invention.

Claims

1. A method for preparing a polyphenol-rich, whole-cane-flavored rum, characterized in that, Includes the following steps: Step 1: Harvest whole sugarcane including tops and leaves, wash, press, and obtain sugarcane juice and sugarcane bagasse; Step 2: Heat the sugarcane juice to 65-70℃, cool it to 35-45℃, add lactic acid bacteria for fermentation at 30-33℃, and stop fermentation when the pH drops to 3.5-4.0; then add fission yeast for fermentation at 28-30℃, and stop fermentation when the alcohol content of the fermented mash reaches 5.5-6.0% vol; then add Clostridium butyricum for fermentation at 35-37℃, and stop fermentation when the butyric acid content of the fermented mash reaches 1.0-1.4 g / L. Centrifuge to separate the bacteria and the supernatant; distill the supernatant to obtain rum spirit and distillation waste. Step 3: Mix the sugarcane bagasse from Step 1 and the distillation waste liquid from Step 2 to obtain a mixture. Add 0.5%-3% lime, 0.5%-3% superphosphate, and 0.5%-3% cellulase to the mixture by mass. Adjust the moisture content to 65%-75% and the pH to 7.3-7.

7. Pack the mixture into bags, sterilize it, and obtain a culture medium. Then add tea tree mushroom spawn to cultivate tea tree mushrooms. Crush all the tea tree mushrooms and culture medium, extract them, and freeze-dry the extract to obtain extract residue A and polyphenol powder A. Step 4: Dry the mycelium from Step 2, mix it with the extraction residue A from Step 3, add 15%-20% wheat bran, 0.5%-3% lime, and 0.5%-3% gypsum by mass of the above mixture, adjust the moisture content to 60%-65%, and obtain the culture medium. Add oyster mushroom spawn and cultivate oyster mushrooms. Crush all the oyster mushrooms and culture medium, extract them, freeze-dry the extract to obtain polyphenol powder B. Step 5: Mix polyphenol powder A and polyphenol powder B, and add them to the rum base obtained in Step 2 to obtain a polyphenol-rich whole sugarcane flavored rum.

2. The preparation method according to claim 1, characterized in that, The lactic acid bacteria added in step 2 include one or more of the following: Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus paracasei, and Leuconostoc mesenteroides.

3. The preparation method according to claim 1, characterized in that, Step 2, continuous distillation of the clarified liquid, requires the alcohol content of the output to be 60-70% vol, yielding rum spirit and distillation waste liquid.

4. The preparation method according to claim 1, characterized in that, Step 3, "cultivating tea tree mushrooms, crushing all tea tree mushrooms and culture medium, extracting, freeze-drying the extract to obtain extract residue A and polyphenol powder A," specifically involves the following steps: After culturing at a constant temperature of 25℃ in the dark for 60 days, fruiting management is implemented. One flush is harvested every 7 days, followed by flush management, for a total of 3 flushes. All three flushes of tea tree mushrooms and the remaining culture medium are crushed, passed through a 40-60 mesh sieve, and extracted with a 50%-70% ethanol solution at 50-70℃ for 1-3 hours at a material-to-liquid ratio of 1:10-1:20 g / mL. The mixture is filtered, and the extraction is repeated twice. The extract filtrates are combined to obtain extract residue A. The extract filtrate is freeze-dried to obtain polyphenol powder A.

5. The preparation method according to claim 1, characterized in that, Step 4, "cultivate oyster mushrooms, crush all oyster mushrooms and culture medium, extract, freeze-dry the extract to obtain polyphenol powder B," has the following specific steps: Perform raw material cultivation, and enter routine mycelium growth and fruiting management. Harvest when the mushroom caps are fully expanded and white hair-like substances begin to appear in the concave part. Harvest two flushes in total. Crush all two flushes of oyster mushrooms and the remaining culture medium, pass them through a 40-60 mesh sieve, and extract with a 50%-70% ethanol solution at 50-70℃ for 1-3 hours at a material-to-liquid ratio of 1:10-1:20 g / mL. Filter, repeat the extraction twice, combine the extract filtrates, and freeze-dry the extract to obtain polyphenol powder B.

6. The preparation method according to claim 1, characterized in that, In step 5, polyphenol powder A and polyphenol powder B are mixed to obtain polyphenol powder, which is then added to the rum base in step 2. The amount of polyphenol powder added is 0.5-0.8g per liter of rum base. Water, sugar, etc. are then added to adjust the alcohol content to 20-30% vol, resulting in a polyphenol-rich cane-flavored rum.

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