CN108410637A - Lichee brandy that the smell of fruits is very sweet and preparation method thereof - Google Patents
Lichee brandy that the smell of fruits is very sweet and preparation method thereof Download PDFInfo
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention discloses lichee brandies that the smell of fruits is very sweet and preparation method thereof, include the following steps：1) raw material selection and processing：Fresh lichee, removal branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit is selected to clean, drain, remove the peel, stoning removes rot pulp, residual core；2) litchi meat is squeezed, collects juice, 0.8 1.0w/w% pectases is added into juice, the litchi extract solution of 14.0 15.0w/w% is added into juice, is uniformly mixed, 20 22 DEG C of hydrolysis temperature, digest pH3.2 3.5,6 8h of enzymolysis time, after be transferred in fermentation tank；3) it ferments：PH value 3.0 is adjusted, then high-activity yeast liquid is added in 4 ° of alcoholic strength, the additive amount of high-activity yeast liquid is the 5% of zymotic fluid weight, and 20 21 DEG C of fermentation temperature ferments 57 days；4) it distills；5) ageing：The lichee brandy distilled out is transferred to oak barrel and carries out ageing, storage temperature is 15 25 DEG C, and humidity is 70 85%；6) it allocates, filter, canned, sterilize to obtain finished product.
Description
Technical field
The present invention relates to a kind of wine, and the lichee brandy that specifically the smell of fruits is very sweet, the invention further relates to this wine
Preparation method.
Background technology
Brandy initially comes from Dutch Brandewijn, means " wine fired ".It says in the narrow sense, refers to grape hair
Through height alcohol obtained from distillation after ferment, then wine made of being stored through oak barrel.Brandy is a kind of Spirit, is with fruit
Raw material is made after everfermentation, distillation, storage.It is the Spirit of raw material grape brandy using grape, the white orchid often said
Ground, for all referring to grape brandy.Lead to brandy with other fruit raw materials, it should be white plus the title of fruit, such as apple
Lan Di, Kirsh etc..
Lichee is known as " four big fruit of the southern part of the country " together with banana, pineapple, longan.Lichee (Litchi chinensis
Sonn. it is) Sapindaceae (Sapindaceae) lichee category (Litchi) aiphyllium, is fruit tree tropical, that subtropical zone is important,
China has more than 2000 years cultivation history, culture area and yield to account for about 80% of the world or more, and the main place of production is at me
The provinces such as state Guangdong, Fujian.Lichee south native to China, is subtropical fruit tree, and aiphyllium is about 10 meters high.Pericarp has fish-scale
Shape protrusion, it is scarlet, it is purplish red.Pulp production translucent congealed fat shape, savory U.S. when fresh.The tender succulence of lichee, aromatic flavour, rich in a variety of
Nutritional ingredient needed by human has nourishing and medical value, is known as the treasure of China.It is lichee tastes sweet, acid, warm-natured, enter the heart,
Spleen, Liver Channel；Pulp have effects that tonifying spleen and liver, qi-regulating enrich blood, warm in pain, heart tonifying and tranquilizing；Core has qi-regulating, dissipating bind, stops
The effect of pain；Hiccup can be stopped, only diarrhea, be the diet good food of intractable hiccup and diarrhea before dawn person, while have cerebrum tonifying body-building, whetted the appetite
Beneficial spleen has the effect of promoting appetite.But lichee heat, more foods are easily got angry, and can cause " litchi sickness ", moreover, lichee is intolerant to storage
Hide, because " discoloration due to one day, two days and it is fragrant become, three days and taste becomes " characteristic and influencing far transport and commodity value, it is easily brown after adopting
Become and rot, it is difficult to preservation and freshness.So carrying out the processing of lichee fresh fruit and developing and using, processed with solving the product currently faced
Rate is low, added value is low, fresh keeping time is short, can not open up the series of problems such as lichee market at a specified future date, and lichee is given full play to reach
The purpose of economic benefit and social benefit after harvesting.
Litchi pulp is tender, and containing higher sugar point, appropriate organic acid and a variety of amino acid, nutritive value is high, unique flavor.
It is existing studies have shown that containing abundant fragrance component, including alcohols, alkene terpene and esters etc. in fresh lichee, alkene terpene total amount
At most, 17.31% is accounted for, wherein deodar alkenes content accounts for 6.42%；Followed by alcohols accounts for 16.74%, mainly geraniol,
Geraniol is the substance to play a crucial role to lichee characteristic flavor on basis；Esters only have ethyl acetate, content 15.21%, all
Content highest in aroma substance, it has smell as strong ether, and clear clever, micro-strip fruity aroma is easily spread, not persistently；Terpene
The kind of class compound major part source and fruit is fragrant, its fragrance threshold value is often very low, just will produce in very low concentration
Dense fragrance, and all there is typical fruit flavor and flowery odour.Alcohols and ester type compound volatility are less than alkenes, therefore
The main component for constituting the pure and fresh head perfume of lichee is alkenes component.Lichee typical case flavor and nutritional ingredient are significantly different from other water
Fruit, but it in machining process, the fruity meeting of lichee is all or the overwhelming majority is lost, to seriously affect lichee white orchid
Therefore the quality on ground studies the dynamic change of entire lichee brandy brewing process fragrance component, understand lichee brandy processing
The type and content variation of odorous principle in the process discloses lichee typical case flavor in processing lichee brandy different process behaviour
Make the changing rule and influence factor of unit, you can establish the lichee brandy class product for retaining lichee typical case's flavor to greatest extent
Manufacturing technique method and corresponding technical parameter, promoted lichee brandy processing overall technology level and product international competition
Power.
Invention content
It is an object of the present invention to solve the deficiency of the existing technology and provide the preparation sides for the lichee brandy that the smell of fruits is very sweet
The mouthfeel of method, obtained lichee brandy is thick and solid, containing abundant alkenes component and esters component, remains the natural perfume of lichee
Gas, fragrance.
The present invention Preparation method for litchi brandy that the smell of fruits is very sweet, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, 0.8-1.0w/w% pectases are added into juice, are added into juice
The litchi extract solution of 14.0-15.0w/w% is uniformly mixed, 20-22 DEG C of hydrolysis temperature, digests pH 3.2-3.5, enzymolysis time 6-
8h, after be transferred in fermentation tank；
3) it ferments：PH value 3.0 is adjusted, then high-activity yeast liquid, the additive amount of high-activity yeast liquid is added in 4 ° of alcoholic strength
It is the 5% of zymotic fluid weight, 20-21 DEG C of fermentation temperature ferments 5-7 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee brandy distilled out is transferred to oak barrel and carries out ageing, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, sterilize to obtain finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
High-activity yeast liquid described in step 3) of the present invention is that high activity dried yeast is added to 10 times of parts by weight 33-35
DEG C pure water in, dissolving activation 30 minutes after obtain.
Lichee brandy original degree is first stored, is then down to when lichee brandy is stored by the ageing described in step 5)
50vol% is stored, and is finally adjusted to 42vol% bottling manufactures, low lichee brandy is first prepared before decreasing concentration, i.e., by same product
Kind lichee brandy adds water softening to be diluted to 25-27vol%, then stores, is added in lichee brandy decreasing concentration, straight to extenuate
Connect plus starch the stimulation to lichee brandy.
Allotment described in step 6) is the adjustable different year of selection, different bucket Tibetan lichee brandy semi-finished product, carries out
Screening is judged, tests and balances from physical and chemical index to mouthfeel, new wine collocation preferably 2：1.
In step 6), the preferred pasteurization of the sterilizing.
The invention further relates to the lichee brandies that above-mentioned preparation method obtains.
Compared with prior art, the present invention has the following advantages：
1, fragrance component changes a lot after Lychee juice fermentation, especially terpene substances, then complete to the fermentation middle and later periods
It totally disappeared mistake.Since there are different number of double bonds in vinyl compound molecule, degree of saturation is different, and this unsaturation property is held
Easily bring it about oxidation, polymerization, isomerization and molecular rearrangement etc.；With the enhancing of attenuation degree, the carbon dioxide gas in juice
Body goes out fermentation liquid level in boiling-like, easily takes away volatility low-flash substance.Thus cause the fragrance of lichee fruit drink, juice
It is easy to lose or change during the fermentation.In addition, during the fermentation, most sugar in Lychee juice are converted into
Alcohol and carbon dioxide, while generating the metabolites such as higher alcohol, ester, aldehyde, glycerine, especially alcohols and esters.Alcohols and ester
Class compound volatility is less than alkenes, and the main component for constituting the pure and fresh head perfume of lichee is alkenes component, but alkenes component is being sent out
It almost disappears in ferment wine liquid, the forfeiture and aroma for causing lichee characteristic natural scents are discord.And the present invention is by sending out
Litchi extract solution is added before ferment, can effectively supplement alkenes component and esters component, remains natural scents, the perfume (or spice) of lichee
Taste.
2, litchi extract solution used in the present invention, be in order to make full use of the grease and volatile oil in litchi pulp,
When making litchi extract solution, pectase-cellulase-invertase complex enzyme is first used to remove cell wall, release plant is thin
Grease in born of the same parents and volatile oil are added mannitol, can keep osmotic pressure, are conducive to the release of grease, using non-oil component to oil
It is different with the affinity difference of water and grease proportion and detach oil with non-oil component, oil-containing part is utilized.
3, applicants experimentally found that, the growth of miscellaneous bacteria in order to prevent improves the flavor of lichee brandy, adds lemon
Sour 8g/L, resulting ph 3.0, ferments, and is best, if the sample easily microbiological contamination of addition 4g/L citric acids, and adds
The sample of 10g/L citric acids is added to ferment slow, main cause is the growth that excessive citric acid inhibits yeast.It is in pH value
3.0 ferment, this acidity is suitble to ferment, but obtains product, and it is thin to drink mouthfeel.And the lichee that the present invention is added carries
Liquid is taken, after addition, not only allows the mouthfeel of lichee brandy thick and solid.
4, yeast-inoculated amount is reduced to 5% by the present invention by increasing litchi extract solution in zymotic fluid, compares existing skill
The 8-10% that art uses reduces half inoculum concentration as optimal inoculum concentration, effectively reduces cost, while fermenting speed
As original.
Specific implementation mode
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1：
The Preparation method for litchi brandy that the smell of fruits is very sweet, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, 0.8w/w% pectases are added into juice, 14.0w/ is added into juice
The litchi extract solution of w%, be uniformly mixed, 20-22 DEG C of hydrolysis temperature, digest pH3.2-3.5, enzymolysis time 6h, after shift
Into fermentation tank；
3) it ferments：Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid,
It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity
The additive amount of yeast juice is the 5% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 5 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee brandy distilled out is transferred to oak barrel and carries out ageing, first stores lichee brandy original degree,
Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee brandy is first prepared before decreasing concentration,
Water softening will be added to be diluted to 25-27vol% with kind lichee brandy, then stored, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, pasteurization obtains finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
Embodiment 2：
The Preparation method for litchi brandy that the smell of fruits is very sweet, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, 1.0w/w% pectases are added into juice, 15.0w/ is added into juice
The litchi extract solution of w%, be uniformly mixed, 20-22 DEG C of hydrolysis temperature, digest pH3.2-3.5, enzymolysis time 8h, after shift
Into fermentation tank；
3) it ferments：Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid,
It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity
The additive amount of yeast juice is the 5% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 6 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee brandy distilled out is transferred to oak barrel and carries out ageing, first stores lichee brandy original degree,
Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee brandy is first prepared before decreasing concentration,
Water softening will be added to be diluted to 25-27vol% with kind lichee brandy, then stored, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, pasteurization obtains finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
Embodiment 3：
The Preparation method for litchi brandy that the smell of fruits is very sweet, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, 1.0w/w% pectases are added into juice, 15.0w/ is added into juice
The litchi extract solution of w%, be uniformly mixed, 20-22 DEG C of hydrolysis temperature, digest pH3.2-3.5, enzymolysis time 8h, after shift
Into fermentation tank；
3) it ferments：Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid,
It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity
The additive amount of yeast juice is the 5% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 7 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee brandy distilled out is transferred to oak barrel and carries out ageing, first stores lichee brandy original degree,
Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee brandy is first prepared before decreasing concentration,
Water softening will be added to be diluted to 25-27vol% with kind lichee brandy, then stored, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, pasteurization obtains finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
Comparative example：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, 1.0w/w% pectases, 20-22 DEG C of hydrolysis temperature, enzyme are added into juice
Solve pH 3.2-3.5, enzymolysis time 8h, after be transferred in fermentation tank；
3) it ferments：Adjust pH value 3.0,4 ° of alcoholic strength, then be added high-activity yeast liquid, the high-activity yeast liquid,
It is to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation obtains after 30 minutes, high activity
The additive amount of yeast juice is the 5% of zymotic fluid weight, and 20-21 DEG C of fermentation temperature ferments 7 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence is steamed
When evaporating, 1.5% foreshot is cut according to dress kettle former wine volume, then starts to connect level-one wine, control temperature in the kettle at 88-90 DEG C,
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts
Liquor tailing is picked up, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee brandy distilled out is transferred to oak barrel and carries out ageing, first stores lichee brandy original degree,
Then 50vol% storages are down to, 42vol% bottling manufactures is finally adjusted to, low lichee brandy is first prepared before decreasing concentration,
Water softening will be added to be diluted to 25-27vol% with kind lichee brandy, then stored, storage temperature is 15-25 DEG C, humidity
For 70-85%；
6) it allocates, filter, canned, pasteurization obtains finished product.
Experimental example：
1, sample preparation
By solid-phase micro-extraction fibre head in GC6890 gas chromatographic sample introduction mouth agings, injection port is using not shunt mode.Always
Change 250 DEG C, ageing time 30min, carrier gas He of temperature, flow 1.0mL/min.8mL fruit juice is taken, 15mL headspace sample bottles are placed in
In, 2g NaCl are added, are put into rotor, balances 5min, the extracting head of solid phase micro-extraction device is inserted by polytetrafluoroethylene (PTFE) dottle pin
Into sample bottle, fiber head is released, is careful not to that extracting head is made to encounter fruit juice, opening magnetic stirring apparatus keeps rotor fast in fruit juice
Speed rotation, adsorbs 30min, and retraction fiber head extracts extracting head from sample bottle, then extracting head is inserted directly into gas-chromatography
Instrument releases fiber head, in 250 DEG C of parsings, while starting instrument gathered data.
2, GC-MS is analyzed
GC conditions：HP-5MS (30mx0.25mm, 25 μm) capillary column；Temperature programming：35 DEG C of initial temperature is protected
3min is held, 116 DEG C is risen to 2 DEG C/min, keeps 3min, then rise to 230% with 10 DEG C/min, finally stop 3min；Sample introduction
250 DEG C of temperature of mouth；Carrier gas is He.Mass Spectrometry Conditions：Mass spectrometer interface temperature is 280 DEG C；250 DEG C of ion source temperature；Ionization mode EI；
Electron energy 70eV.
3, qualitative, quantitative
After carrying out GC-MS analyses to sample, to collected mass spectrogram by NIST02 standard spectrums library, and related text is combined
Standard spectrogram verification analysis is offered, determines the chemical composition of various volatile compounds；According to gas chromatographic analysis as a result, TIC is used in combination
Peak area normalization method quantitatively calculates the relative amount of each chemical composition.In conjunction with retention time, mass spectrum, actual constituent and reservation
The parameters such as index further determine that constituent part.Measured each volatile compound ingredient relative amount is that its chromatographic peak accounts for Zong Feng
The percentage of area.
4, result：
5, the interpretation of result of embodiment 3：
Wherein the most esters of content are ethyl acetate, and content accounts for the 21.33% of total ingredient, and ethyl acetate has very strong
Fruit flavor and ester flavor has prodigious contribution to the odor characteristic of lichee brandy；The esters that content is only second to ethyl acetate are 2,
4- hexadienoic acid ethyl esters, content account for the 16.10% of total ingredient.In addition, also detecting that the relatively high esters of content are succinic acids
Diethylester, ethyl caprilate, ethyl hexanoate, isoamyl acetate, diisobutyl phthalate, content account for total ingredient respectively
7.55%, 5.34%, 2.11%, 1.24%, 1.02%；Wherein diethyl succinate has light and comfortable grape smell, pungent
There is acetoacetic ester sweet fragrance, flowery odour, fruity, banana flavor, pears taste, similar brandy fragrance, ethyl hexanoate to have green apple
Taste, strawberry aroma, fruity and fennel taste, isoamyl acetate have fresh banana flavor.Remaining ester type compound accounts for altogether
The 6.33% of total ingredient.These esters collective effects, mutually set off by contrast the composition of lichee brandy odor characteristic is played it is important
It influences.
Totally 3 kinds of the acid compounds detected are 2,4- hexadienoic acids (10.88%), capric acid (1.13%), octanoic acid respectively
(0.46%), wherein octanoic acid has cheese taste, stale flavor and a little astringent taste, and capric acid then carries fat beastly
It hides, the acid of low concentration can assign that wine body is light, pleasant fragrance, but instead can be to wine body flavouring essence quality when excessive concentration
Generate negative effect.
The higher alcohols material of relative amount is n-amyl alcohol (5.18%) and benzyl carbinol (2.44%), and amylalcohol has well
The fragrance of mellowness, benzyl carbinol is more unique, and there is various flavors such as the pleasant fragrance of a flower and fruity to close；The two is to lichee brandy
Fragrance composition plays positive effect.
Experiment also detects 5 kinds of terpene compounds, is rose oxide (2.41%), alpha-terpineol (0.78%), perfume successively
Thatch alcohol (0.75%), eucalyptol (0.65%) and Linalool (0.74%), although content is not in wine for these terpene compounds
Height, but since it has lower threshold value, critical effect is played to the formation of odor characteristic in lichee brandy.
As for other ketone compounds, phenyl ring class hydrocarbon compound, heterocycle compound etc. detected, due to phase
It is less to content, in addition the threshold value of majority of compounds is higher, very little is contributed to the fragrance of lichee brandy.
Claims (5)
1. the Preparation method for litchi brandy that the smell of fruits is very sweet, it is characterised in that include the following steps：
1) raw material selection and processing：Select fresh lichee, removal branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, cleaning, drip
It is dry, it removes the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, 0.8-1.0w/w% pectases are added into juice, 14.0- is added into juice
The litchi extract solution of 15.0w/w% is uniformly mixed, 20-22 DEG C of hydrolysis temperature, digests pH 3.2-3.5, enzymolysis time 6-8h, knot
It is transferred in fermentation tank after beam；
3) it ferments：PH value 3.0 is adjusted, then high-activity yeast liquid is added in 4 ° of alcoholic strength, the additive amount of high-activity yeast liquid is hair
The 5% of zymotic fluid weight, 20-21 DEG C of fermentation temperature ferment 5-7 days；
4) it distills：Upper step is obtained zymotic fluid to distill, slightly evaporates the control of former wine alcoholic strength in 26-29vol%, essence distillation
When, 1.5% cut foreshot according to dress kettle former wine volume, then start to connect level-one wine, control temperature in the kettle at 88-90 DEG C, when
When going out wine wine degree and being down to 58vol%, start to cut two level wine, after going out wine wine degree and dropping to 30%, stopping connects main body wine, starts to connect
Liquor tailing is taken, when steaming to distillate wine degree less than 4vol%, stops distillation, connects wine and keep out wine temperature at 15-16 DEG C in the process；
5) ageing：The lichee brandy distilled out is transferred to oak barrel and carries out ageing, storage temperature is 15-25 DEG C, humidity 70-
85%；
6) it allocates, filter, canned, sterilize to obtain finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 parts by weight are added
Pectase-cellulase-invertase complex enzyme and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, are digested
Liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and subnatant, slag
Mixture, separation, obtains supernatant liquid.
2. the Preparation method for litchi brandy according to claim 1 that the smell of fruits is very sweet, it is characterised in that：Step 3) is described
High-activity yeast liquid, be to be added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, dissolving activation 30 points
It is obtained after clock.
3. the Preparation method for litchi brandy according to claim 1 that the smell of fruits is very sweet, it is characterised in that：Step 5) is described
Ageing, when lichee brandy is stored, first by lichee brandy original degree store, be then down to 50vol% storage, finally adjust
It bottles and dispatches from the factory to 42vol%, low lichee brandy is first prepared before decreasing concentration, i.e., water will be added to soften with kind lichee brandy
It is diluted to 25-27vol%, is then stored, is added in lichee brandy decreasing concentration.
4. the Preparation method for litchi brandy according to claim 1 that the smell of fruits is very sweet, it is characterised in that：Institute in step 6)
The sterilizing stated is pasteurization.
5. the lichee brandy that the preparation method described in any one of claim 1-4 obtains.
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| CN112239709A (en) * | 2020-10-21 | 2021-01-19 | 广东国熙酒业有限公司 | Preparation method of litchi wine |
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