CN109486591A - One seed pod grain mixing Spirit and its brewing method - Google Patents

Abstract

The invention discloses a seed pod grain mixing Spirit and its brewing methods.First by selected cereal materials proper treatment, then cereal materials are cooked, it is cooling, the fermentation such as distiller's yeast and carbohydrase is added, the enzyme preparations such as selected fruit raw material, yeast and carbohydrase are added during the fermentation, continue fermentation to ending, finally by steaming wine, ageing, blending, obtains the Spirit of fruit grain mixed fermentation.The flavor of gained finished wine had not only embodied the flavor of Chinese tradition bent wine, but also had rightly mixed the flavor of Eaux-De-Vie；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.The present invention takes full advantage of foodstuff grain and fruit raw material, perfect combination traditional bent wine, Eaux-De-Vie and modern enzyme preparation brewing method, the problem of not only can solve the problem for selling fruit hardly possible, but also fully taken into account food supply guarantee.The kind for more importantly having innovated wine enriches the food and drink life of the majority of consumers.

Description

One seed pod grain mixing Spirit and its brewing method

Technical field

The present invention relates to a seed pod grain mixing Spirit and its brewing methods, belong to agricultural product intensive processing field.

Background technique

So far, wine has become the consumer goods indispensable in people's life for human development.In the production of wine, shape At the main production method of three classes: first is that by the wine brewing of dual fermentation method, (its representative is Chinese using grain as primary raw material All kinds of bent wines and yellow rice wine) or hydrolysis and saccharification post-fermentation two-phase method make wine (its representative is beer, whiskey, vodka etc.)； Second is that the fruit wine brewed by raw material of fruit by representative of grape, Typical Representative are grape wine and wine spirit；Third is that Using the wine spawned as primary raw material, leach wine that effective component in all kinds of plants obtains (Typical Representative have China liquid medicine and Famous vermouth series wine in the world), or with wine, all kinds of medicinal extract, fruit juice, sugar etc. be raw material reconcile mixture and become have Differently flavoured beverage wine (typical such as Chinese alcoholic drink mixed with fruit juice and external cocktail).These three types of methods are with their own characteristics, wherein the Three classes method must be based on the wine that two class method of front is brewed.

First kind brewing method can be single cereal materials using various cereal as raw material, and it is mixed to be also possible to several cereal Raw material is closed, the main wine brewing ingredient of cereal is starch, and starch cannot be utilized directly by yeast and be brewed into wine, it is necessary to be first hydrolyzed to Sugar, could pass through yeast fermentation is wine.It is raw material that method on Chinese tradition, which is first with cereal or grain beans mixture, culture Aspergillus or head mold are fabricated to song, however are mixed together brewing into wine with bent and cereal again.Due to by multiclass microorganism Mixed fermentation effect, therefore, such wine have strong fragrance, and because of the difference of all kinds of songs, the wine brewed has Different fragrance represents Luzhou Old Cellar wine, the five-Grain Liquor for having Luzhou-flavor, the Xifeng of delicate fragrance type, the Maotai of Maotai-flavor, meter Xiang The wine of the Xiaoqu wine of type and some odor types.And after western countries traditionally use the starch in malt hydrolyzed cereal, then will It hydrolyzes resulting hydrolysis sugar juice and is brewed into wine with yeast, representative has beer, whiskey, vodka, beer etc..It develops to existing In generation, uses the auxiliary wine brewing of the enzyme preparations such as amylase and carbohydrase regardless of China or west all in brewing process.

Second class brewing method is using fruit as raw material.The characteristics of fruit is in raw material containing a large amount of fermentable sugar, can be with Beverage wine is directly become by yeast fermentation.This kind of wine are typical representative production with grape wine and wine spirit (brandy) Product, sugar-cane juice wine (such as Rum) can also come within the category.Honey is that honeybee takes the mix pollen fermentability in spending Sugar, however, it is also possible to be included into fruit wine class.

Third class method is it has been observed that be not repeated herein.

Spirit, which is the first kind and second method, is brewed into raw material after drinking, with the method for distillation by the mixing of alcohol and water Object is separated from distiller's wort, is then adjusted wine degree and the wine of different batches (is mixed by different proportion, also known as hooked by flavor Convert perhaps rectification) using ageing or curing or stores sth. in a cellar and obtain.The wine that general family oneself is brewed is then without above-mentioned Step, the wine distilled are directly drunk.

Until nowadays, Spirit, which is still, individually to be brewed using cereal brew or fruit, can be mixed and be made with several cereal System or the mixing of several fruit are brewed, and the method almost without cereal and fruit mixing brewing and distilling wine passes on.At abroad, Perhaps be because disapprove sugar is mixed into pulp after be brewed into wine again, fruits output is low before China is then, less varieties, and miscellaneous Hand over rice before China is universal, cereal especially staple food grain single rate is low, and the upper grain in whole kinds of soil also not necessarily can guarantee entirely The grain ration supply of year population.

The China of today, with crossbreeding and the utilization of other breeding methods, fertilizer supply and planting technology are mentioned Height, so that Per Unit Area Grain Yield increases substantially, meanwhile, extraordinary planting technology is also more and more flourishing, so that fruits output increases.Due to The problem of profit that grows fruit is higher than plantation cereal, and therefore, many people transfer to be engaged in Production of fruit, this results in two aspects goes out It is existing: first is that numerous population causes supply of food to ensure more by international market, to have the safety of potential staple food supply hidden Suffer from；Second is that fruits output increases, fruit eats market raw, and supply exceed demand, and a large amount of fruit is caused to rot to waste.

The invention patent technology " a seed pod grain mixing Spirit and its brewing method ", is based on above-mentioned many factors And generate based on the good solution to solve the above problems, not only reduced the grain consumption for wine brewing, but also increase Add the consumption figure of fruit, while also adding the i.e. novel fruit grain mixing white wine series of products of flavorful Spirit.In skill In arts, the distiller's yeast brewing method and traditional yeast brewing method of Chinese tradition are combined, modern enzyme preparation technology is also applied, It is a kind of new brewing method for integrating a few class brewing methods and creating.The flavor of wine had both embodied Chinese tradition bent wine Flavor, and the flavor of Eaux-De-Vie has rightly been mixed, it is a kind of completely new flavor for being mixed with white wine and fruit wine flavor.

Summary of the invention

The present invention provide it is a kind of with cereal (can be single cereal, be also possible to several cereal mixing), fruit, distiller's yeast, Enzyme preparation and yeast etc. are primary raw material, by the method for mixed fermentation brewing, the fruit grain mixing Spirit of production and its brewing Processing method.

The present invention can be achieved through the following technical solutions:

One seed pod grain mixing Spirit and its method of brewing and preparing, its step are as follows:

(1) raw material prepare

Choose one kind without the cereal such as mildew and rice, sorghum, corn, wheat, the milled glutinous broomcorn millet of not giving birth to worm or two kinds or a variety of As liquor-making raw material；Also other starch-containing high crop such as Semen Coicis, tapioca starch, potato, peas, the conducts such as dried sweet potato can be used Raw material, but the single or mixture quality of these raw materials can only be lower than 30%(mass fraction) share, with rice, sorghum, jade Liquor-making raw material is used as after the mixing of the cereal such as rice, wheat, pea, millet；

The fruit such as the unputrefied mature banana of no disease and pests harm, mandarin orange, tangerine, orange, shaddock are chosen as fruit liquor-making raw material, can also be selected Other all fruit such as the unputrefied transparent apple of no disease and pests harm, dragon fruit, peach, pears, jujube, passion fruit (passionflower) are as wine Liquor raw material；

Choose Chinese yeast, wheat koji, wheat bran, medium temperature song one kind perhaps two kinds or more as raw material also can be used high temperature song or Superhigh temperature Qu Zuowei raw material；

Choosing amylase, carbohydrase, pectase is raw material；

Wine brewing, fruit wine dry ferment or the yeast cake of activity or high activity are chosen as fermenting microbe；

(2) cereal pre-processes

Rice is handled by pure white, cleaning, is soaked in water overnight, in immersion with edible 1 ~ 2 g/ of lactic acid is added or be not added in water 1 ~ 3 g/kg of kg or lactic acid bacteria；

Wheat removal of impurities, cleaning, soak in water overnight, immersion be added or be not added in water edible 1 ~ 2 g/kg of lactic acid or 1 ~ 3 g/kg of lactic acid bacteria；

Sorghum removal of impurities, clean, decortication, soak in water overnight, immersion be added or be not added in water edible 1 ~ 2 g/kg of lactic acid, Or 1 ~ 3 g/kg of lactic acid bacteria；

Corn removal of impurities, cleaning, de- plumule of peeling, appropriateness crush (20 ~ 40 mesh), add water infiltration to stay overnight, be added in immersion in water Or edible 1 ~ 2 g/kg of lactic acid or 1 ~ 3 g/kg of lactic acid bacteria is not added；

Milled glutinous broomcorn millet removal of impurities, decortication are soaked in water overnight, eat 1 ~ 2 g/ of lactic acid with edible lactic acid is added or be not added in water in immersion 1 ~ 3 g/kg of kg or lactic acid bacteria；

The removal of impurities of other cereal, cleaning according to material characteristic, or soak in water (such as Semen Coicis, pea), or add water infiltration after appropriateness crushing (such as dried sweet potato), or directly plus after water infiltration (such as tapioca starch), or appropriateness crushing it is directly entered subsequent process (such as potato)；

Banana cleaning, blanching, mashing add SO₂ 0.1 ~ 0.15 g/kg stands 2 ~ 6 h；

Mandarin orange, tangerine, orange, shaddock etc. by citrus oil grinding machine mill oil, citrus juice of squeezing out, 45 DEG C pass through Fruit storage, then plus SO₂ 0.1 ~ 0.15 g/kg stands 2 ~ 6 h；

Other fruit are according to its characteristic or juice is made or slurry is made, and add SO₂ 0.06 ~ 0.15 g/kg stands 2 ~ 6 h；

(3) collocation of raw material

According to the flavor of raw material and be brewed into the collocation that flavor after drinking selects raw material meticulously；

Rice, sorghum, corn, wheat, milled glutinous broomcorn millet can be a kind of or two kinds or more are mixed with arbitrary proportion；

Other starch-containing high crop such as Semen Coicis, tapioca starch, potato, peas, dried sweet potato etc. is single or compounding substances are to be lower than 30% The share of (mass fraction) is used as liquor-making raw material after mixing with cereal such as rice, sorghum, corn, wheat, pea, millets；

The slurry-mud or juice or fruit juice of the fruit such as banana, mandarin orange, tangerine, orange, shaddock can arrange in pairs or groups with any cereal mixed raw material, Portion can be the 50 ~ 300% of maslin material quality；Passion fruit can with any maslin material matching, Its portion is the 50 ~ 200% of maslin material quality；Other fruit then it is noted that selection, apple, Kiwi berry, pears, Dragon fruit, fresh dates etc. should not mix wine brewing with sorghum, corn, and reason is that sorghum wine aroma is very strong, in particular by height Even more giving off a strong fragrance assails the nostrils when warm yeast is brewed, and the corn fragrance of corn wine is also very strong and very special, it is easy to cover Mi Monkey peach, pear and other fruits flavor；

The selection of distiller's yeast is critically important, preferentially selects Chinese yeast, wheat koji, wheat bran, medium temperature song for brewing fruit grain mixing wine；High temperature song and Superhigh temperature Qu Ze selects to use under some special occasions, such as brews the orange juice liquor made from sorghum of special strong fragrance, pawpaw jade It can choose high temperature song whens rice wine etc., can choose superhigh temperature song when brewing durian corn wine；

The flavor characteristic selection of wine is brewed in the mixing of the selection gist fruit grain of saccharomyces cerevisiae and fruit wine yeast, and brew main body flavor is paddy Saccharomyces cerevisiae is selected when object wine taste, is brewed when main body flavor is fruit wine and is selected fruit wine yeast；

(4) cereal materials boiling, cooling

Immersion or the single cereal infiltrated or several cereal are mixed into aqueous sufficient blended grain raw material, are steamed with steamer Boil to completely well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C, clean water sprinkle can be used in cooling procedure, with accelerate it is cooling into Journey；

(5) mixed song, fermentation

Distiller's yeast powder is made in distiller's yeast, distiller's yeast dosage is 15 ~ 50 g/kg blended grain raw materials, and starch enzyme dosage is mixed for 10 ~ 40 u/g Connected valleys raw material, saccharification enzyme dosage are 30 ~ 60 u/g blended grain raw materials, and distiller's yeast powder is first mixed with amylase, carbohydrase It is even, it is then uniformly spread on the cereal cooled down and is perhaps sufficiently mixed with cereal or blended grain raw material in cereal mixed raw material again It is even, it is then charged into round, round can be cylinder, bottle, tank, and charge weight (refers to the total amount of cereal and fruit, is not paddy The amount of object mixture, therefore want slot milling to fill fruit, or be dispensed into several containers after mixing later with fruit) it is to hold Bed of material center after installing material, is made into an inverted tubaeform nest, then covered container lid, is placed in 25 ~ 28 by the 70 ~ 80% of device volume DEG C fermenting cellar in fermentation；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and activated yeast, 10 ~ 30 u/g blended grain raw material of amylase, 20 ~ 40 u/g blended grain of carbohydrase is former Material and has added SO at 5 ~ 10 u/g mixed fruit raw material of pectase₂And stand the fruit slurry-mud got well or juice or fruit juice It is uniformly mixed, the dosage of yeast is 1 ~ 5 g/kg fruit raw material of active dry yeast or 0.2 ~ 0.6 g/kg of high activity dried yeast 10 ~ 30 g/kg fruit raw material of fruit raw material or yeast cake, activated yeast method is to do active dry yeast or high activity Yeast is put into 30 ~ 60 min in 1% white sand sugar juice of 30 DEG C of 10 ~ 20 times of yeast quality, will add the fruit pulp of yeast Mud or juice or fruit juice are quickly stirred evenly with distiller's wort, cover container, continue the fermentation in 22 ~ 25 DEG C of fermenting cellar, Until fermentation ends；

(7) wine is steamed

With distillation equipment or steam wine equipment and distill wine in the distiller's wort fermented, when distillation be steamed out at first 5 ~ 10% is individually saved with container reception, this is foreshot；Hereafter 80 ~ 90% be steamed out are individually held with container reception, this is wine body； 5 ~ 10% be finally steamed out are individually saved with container reception, this is liquor tailing；The part that steams of the 80 ~ 90% of the wine of 22 degree of production exists Pinch tail when the wine degree of wine body reaches 22 degree, the wine of 52 ~ 55 degree of production 80 ~ 90% steam partially reach 52 in the wine degree of wine body ~ Tail is pinched at 55 degree；The wine that 25 ~ 50 degree can also be produced, the wine degree according to wine produced carry out pinching tail；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 30 ~ 90 days；

(9) blending and loading, sealing

The wine by ageing that different batches produce is mixed according to required wine degree and flavor, is then suitably added not Foreshot and liquor tailing with batch, and be uniformly mixed, it is filled in clean bottle, obtains final finished wine；The wine mixed Can also ageing 30 ~ 90 days again, be then filled to again in clean bottle, obtain finished wine.

The flavor characteristics of gained finished wine: the flavor of wine had not only embodied the flavor of Chinese tradition bent wine, but also just right The flavor of Eaux-De-Vie is mixed in ground；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Specific embodiment

During carrying out formulating, research staff has carried out experimental exploring by different ratio to raw material, now with Case is embodied, and the present invention is further elaborated, but the present invention is not limited thereto.

Embodiment 1

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and did not gave birth to the rice of worm as liquor-making raw material；

The unputrefied mature banana of no disease and pests harm is chosen as fruit liquor-making raw material；

Chinese yeast is chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

The dry saccharomyces cerevisiae of activity is chosen as fermenting microbe；

(2) cereal pre-processes

It by 5 kg of rice that pure white is handled, is soaked in water after cleaning overnight, edible 1 g/kg of lactic acid is added in immersion water；

Banana cleaning, blanching, mashing add SO₂ 0.12 g/kg stands 4 h；

(3) collocation of raw material

5 kg of rice, 10 kg of banana sauce；

(4) cereal materials boiling, cooling

With steamer by soaked rice cooking to completely it is well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C, in cooling procedure fit When with clean water sprinkle, to accelerate cooling process；

(5) mixed song, fermentation

Distiller's yeast powder is made in 200 g distiller's yeasts, 75 000 u of amylase is added, 230 000 u of carbohydrase is uniformly mixed, then uniformly It is spread on the rice cooled down, then mixes well, be then charged into jar fermenter, notice that reserving sufficient space fills subsequent banana The total amount of sauce, final rice and banana sauce accounts for the 75% of jar fermenter volume, after installing material, and bed of material center is made into loudspeaker Shape nest, then covered container lid, is placed in fermentation in 28 DEG C of fermenting cellar；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, by 30 g of activated active brewer's dried yeast, 60 000 u of amylase, 200 000 u of carbohydrase, pectase 8 000 u and SO is added₂And stand the banana sauce got well and be uniformly mixed, the activation method of yeast is that active dry yeast is put into 300 40 min in 30 DEG C of g of 1% white sand sugar juice, will add the banana sauce of yeast quickly to stir evenly with distiller's wort, have covered container, Continuation is fermented in 23 DEG C of fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine distilled in the distiller's wort fermented with wine equipment is steamed, what when distillation was steamed out at first 10% is individually connect with container It receives and saves, this is foreshot；Hereafter 85% be steamed out is individually held with container reception, this is wine body；5% be finally steamed out is individually It is saved with container reception, this is liquor tailing；Tail is pinched when Spirit body at 22 degree of degree of wine body wine；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 60 days；

(9) blending and loading, sealing

The wine by ageing that 7 different batches produce is mixed according to 22 wine degree, is then suitably added difference respectively The foreshot of batch and liquor tailing, and be uniformly mixed, the wine mixed ageing 30 days again, are then filled to again in clean bottle, Obtain finished wine.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition rice wine, but also had rightly mixed banana Flavor；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Embodiment 2

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and did not gave birth to the rice of worm as liquor-making raw material；

The unputrefied mature mandarin orange of no disease and pests harm or tangerine or orange or shaddock are chosen as fruit liquor-making raw material；

Chinese yeast is chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

High activity fruit wine yeast is chosen as beverage wine fermenting microbe；

(2) cereal pre-processes

By 5 kg of rice that pure white is handled, is soaked in water after cleaning overnight, 1.2 g/kg of lactic acid bacteria is added in immersion water；

By citrus oil grinding machine mill oil, citrus juice of squeezing out passes through Fruit storage at 45 DEG C, SO is then added citrus₂ 0.1 G/kg stands 6 h；

(3) collocation of raw material

5 kg of rice；12 kg of citrus juice；

(4) cereal materials boiling, cooling

With steamer by soaked rice cooking to completely it is well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C；

(5) mixed song, fermentation

Distiller's yeast powder is made in 100 g distiller's yeasts, 100 500 u of amylase, 300 000 u of carbohydrase is added, is uniformly mixed, then It is even to be spread on the rice cooled down and mix well, it is then charged into jar fermenter, notices that reserving sufficient space fills subsequent citrus The total amount of juice, final rice and citrus juice accounts for the 80% of jar fermenter volume, after installing material, and bed of material center is made into loudspeaker Shape nest, then covered container lid, is placed in fermentation in 26 DEG C of fermenting cellar；

(6) addition and fermentation of fruit pulp

By activated 3 g of high activity fruit wine dry ferment, 60 000 u of amylase, 200 000 u of carbohydrase, pectase 7 000 U and SO is added₂And stand the citrus juice got well and be uniformly mixed, the activation method of yeast is that active dry yeast is put into 60 g 30 DEG C 1% white sand sugar juice in 30 min, the citrus juice of yeast will have been added quickly to stir evenly with distiller's wort, covered container, continue It ferments in 23 DEG C of fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine distilled in the distiller's wort fermented with wine equipment is steamed, what when distillation was steamed out at first 6% individually uses container reception It saves, this is foreshot；Hereafter 85% be steamed out is individually held with container reception, this is wine body；9% be finally steamed out is individually used Container reception saves, this is liquor tailing；Tail is pinched when Spirit body at 22 degree of degree of wine body wine；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 90 days；

(9) blending and loading, sealing

The wine by ageing that 6 different batches produce is mixed according to 22 wine degree, is then suitably added difference respectively The foreshot of batch and liquor tailing, and be uniformly mixed, the wine mixed ageing 30 days again, are then filled to again in clean bottle, Obtain finished wine.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition rice wine, but also had rightly mixed citrus Flavor；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Citrus rice wine is brewed with mandarin orange, tangerine, orange, the mixed juice of shaddock juice mixing and rice with same method, is no longer separately arranged It gives an actual example.

Embodiment 3

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and the sorghum for not giving birth to worm and corn as liquor-making raw material；

It chooses the unputrefied banana of no disease and pests harm and passion fruit (passionflower) is used as liquor-making raw material；

Wheat koji is chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

Active brewer's dried yeast is chosen as fermenting microbe；

(2) cereal pre-processes

Sorghum removal of impurities, is cleaned, decortication, is soaked in water overnight, and edible 1.2 g/kg of lactic acid is added in immersion water；

Corn removal of impurities, cleaning, de- plumule of peeling, appropriateness crush (20 mesh), water infiltration are added to stay overnight；

Banana cleaning, blanching, mashing add SO₂ 0.15 g/kg stands 2 h；

Passion fruit cleaning, blends into juice, adds SO₂ 0.1 g/kg stands 2 h；

(3) collocation of raw material

4 kg sorghums, 1 kg corn are as cereal mixed raw material；

12.5 kg banana sauces, 2.5 kg passion fruit juices are as fruit raw material；

(4) cereal materials boiling, cooling

It will impregnate, the sorghum that infiltrate and corn mix and use steamer boiling taking the dish out of the pot to spread out to be cooled to is not higher than to complete well-done 30 DEG C, clean water sprinkle can be used in cooling procedure, to accelerate cooling process；

(5) mixed song, fermentation

Distiller's yeast powder is made in 175 g distiller's yeasts, is uniformly mixed with 50 000 u amylase, 150 000 u carbohydrase, then uniformly spreads It in the sorghum corn mixed raw material cooled down, then mixes well, is packed into jar fermenter, pays attention to reserving mixed fruit slurry Bed of material center after installing material, is made into an inverted tubaeform nest, then covered container lid, is placed in 25 DEG C of fermenting cellar by space Fermentation；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and by the activated yeast of 15 g, 50 000 u of amylase, 100 000 u of carbohydrase, 9 500 u of pectase and adds SO₂And stand got well banana sauce, passion fruit juice be uniformly mixed, activated yeast method is that active dry yeast is put into 300 30 min in 30 DEG C of g of 1% white sand sugar juice, the fruit pulp mud juice for having added yeast is quickly stirred evenly with distiller's wort, is covered Container, continuation are fermented in 22 DEG C of fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with wine equipment is steamed, what when distillation was steamed out at first 10% is individually connect with container It receives and saves, this is foreshot；Hereafter 80% be steamed out is individually held with container reception, this is wine body, is pinched when wine degree reaches 25 degree Tail；10% be finally steamed out is individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 30 days；

(9) blending and loading, sealing

The wine by ageing that 9 different batches produce is mixed according to 25 degree of wine degree, is then suitably added different batches Secondary foreshot and liquor tailing, and being uniformly mixed, the wine mixed ageing 60 days again, is then filled in clean bottle, obtains Finished wine.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition liquor made from sorghum and corn wine, but also rightly mixed The flavor of banana and passion fruit is closed；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Embodiment 4

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and did not gave birth to the sorghum of worm as liquor-making raw material；

Any one of the unputrefied mandarin orange of selection no disease and pests harm, tangerine, orange, shaddock are as fruit liquor-making raw material；

Wheat koji is chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

High activity fruit wine dry ferment is chosen as beverage wine fermenting microbe；

(2) cereal pre-processes

Sorghum removal of impurities, is cleaned, and decortication is soaked in water overnight；

Mandarin orange or tangerine or orange or shaddock by citrus oil grinding machine mill oil, press juice, 45 DEG C pass through Fruit storage, then plus The SO of 0.12 g/kg₂, stand 5 h；

(3) collocation of raw material

5 kg sorghums；9 kg mandarin oranges or tangerine or orange or shaddock juice；

(4) cereal materials boiling, cooling

By soaked sorghum with steamer boiling to completely it is well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C；

(5) mixed song, fermentation

Distiller's yeast powder is made in 200 g distiller's yeasts, is uniformly mixed with 50 000 u amylase, 180 000 u carbohydrase, then uniformly spreads It on the sorghum material cooled down, then mixes well, is packed into jar fermenter, pays attention to the space for reserving citrus juice, install material Afterwards, bed of material center is made into an inverted tubaeform nest, then covered container lid, is placed in fermentation in 26 DEG C of fermenting cellar；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and by the activated yeast of 2 g, 50 000 u of amylase, 100 000 u of carbohydrase, 5 500 u of pectase and adds SO₂And stand the citrus juice got well and be uniformly mixed, activated yeast method is 1% that active dry yeast is put into 30 DEG C of 40 g 50 min in white sand sugar juice will add the citrus juice of yeast quickly to stir evenly with distiller's wort, cover container, continue at 25 DEG C Fermentation in fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with wine equipment is steamed, what when distillation was steamed out at first 5% individually uses container reception It saves, this is foreshot；Hereafter 90% be steamed out is individually held with container reception, this is wine body, is pinched when wine degree reaches 25 degree Tail；5% be finally steamed out is individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 50 days；

(9) blending and loading, sealing

The wine by ageing that 8 different batches produce is mixed according to 25 degree of wine degree, and is suitably added different batches Foreshot and liquor tailing, ageing 40 days again, are then filled in clean bottle, obtain finished wine after mixing.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition liquor made from sorghum, but also had rightly mixed citrus Flavor；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Citrus liquor made from sorghum is brewed with mandarin orange, tangerine, orange, the mixed juice of shaddock juice mixing and sorghum with same method, no longer separately Illustrative example.

Embodiment 5

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and did not gave birth to the wheat of worm as raw material；

Choose the unputrefied mature honey peach of no disease and pests harm；

Selection wheat koji is raw material；

Choosing amylase, carbohydrase, pectase is raw material；

Choosing active brewer's dried yeast is fermenting microbe；

(2) cereal pre-processes

Wheat removal of impurities, cleaning are soaked in water overnight, and edible 1.5 g/kg of lactic acid is added in immersion water；

Honey peach cleaning, blanching, stoning, mashing add the SO of 0.15 g/kg₂, stand 6 h；

(3) collocation of raw material

Wheat 5kg, honey peach starch 15 kg；

(4) cereal materials boiling, cooling

Soaked wheat with steamer boiling to completely it is well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C；

(5) mixed song, fermentation

Distiller's yeast powder is made in 250 g distiller's yeasts, is uniformly mixed with 60 000 u of amylase, 150 000 u of carbohydrase, then uniformly spreads It on the good wheat of cooling and mixing well, is then charged into jar fermenter, pays attention to starching for honey peach and reserve sufficient space, after installing material, Bed of material center is made into an inverted tubaeform nest, then covered container lid, is placed in fermentation in 28 DEG C of fermenting cellar；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and by the activated yeast of 75 g, 50 000 u of amylase, 100 000 u of carbohydrase, 15 000 u of pectase and adds SO₂And stand the honey peach slurry got well and be uniformly mixed, activated yeast method is 1% that active dry yeast is put into 30 DEG C of 1000 g White sand sugar juice in 30 min, the honey peach for having added yeast is starched and is quickly stirred evenly with distiller's wort, covers container, continuation is at 22 DEG C Fermenting cellar in fermentation, until fermentation end；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with wine equipment is steamed, what when distillation was steamed out at first 10% is individually connect with container It receives and saves, this is foreshot；Hereafter 85% be steamed out is individually held with container reception, this is wine body, when steaming wine body, at 22 degree Pinch tail；5% be finally steamed out is individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 40 days；

(9) blending and loading, sealing

The wine by ageing that 6 different batches produce is mixed according to 22 degree of wine degree, is then suitably added different batches Secondary foreshot and liquor tailing, and be uniformly mixed, ageing 60 days, are then filled in clean bottle again, obtain finished wine again.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition wheat wine, but also had rightly mixed honey peach Flavor；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Embodiment 6

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and the wheat for not giving birth to worm, milled glutinous broomcorn millet as liquor-making raw material；

The unputrefied transparent apple of no disease and pests harm, pears are chosen as liquor-making raw material；

Wheat koji, wheat bran are chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

High activity fruit wine dry ferment is chosen as fermenting microbe；

(2) cereal pre-processes

Wheat removal of impurities, cleaning are soaked in water overnight；

Milled glutinous broomcorn millet removal of impurities, decortication are soaked in water overnight；

Juice is made in apple, pears cleaning, broken deseeding, adds the SO of 0.11 g/kg₂, stand 3 h；

(3) collocation of raw material

3 kg of wheat, 2 kg of milled glutinous broomcorn millet；

4 kg of apple juice, 6 kg of pears juice；

(4) cereal materials boiling, cooling

Soaked wheat and milled glutinous broomcorn millet mixing, with steamer boiling to completely well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C, cooling Clean water sprinkle can be used, in the process to accelerate cooling process；

(5) mixed song, fermentation

Distiller's yeast powder is made in 150 g wheat kojis and 100 g wheat brans, is mixed with 110 000 u of amylase, 200 000 u of carbohydrase It is even, be then uniformly spread on the wheat milled glutinous broomcorn millet cooled down, then mix well, be then charged into jar fermenter, map out wheat milled glutinous broomcorn millet and Total charge weight of apple pear juice is the 70% of vessel volume, after installing material, bed of material center is made into an inverted tubaeform nest, so Covered container lid afterwards is placed in fermentation in 25 DEG C of fermenting cellar；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, by activated 4 g of high activity fruit wine dry ferment, 50 000 u of amylase, 100 000 u of carbohydrase, pectase 6 000 u and SO is added₂And stand the fruit juice got well and be uniformly mixed, activated yeast method is that high activity dried yeast is put into 80 50 min in 30 DEG C of g of 1% white sand sugar juice, the fruit juice for having added yeast is quickly stirred evenly with distiller's wort, covers appearance Device, continuation are fermented in 23 DEG C of fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with distillation equipment, what when distillation was steamed out at first 8% individually uses container reception It saves, this is foreshot；Hereafter the private container reception of 85% wine list being steamed out is held, this is wine body, in wine degree when Spirit body Tail is pinched at 25 degree；7% be finally steamed out is individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 70 days；

(9) blending and loading, sealing

The wine by ageing that 10 different batches produce is mixed according to 25 degree of wine degree, and is suitably added different batches Foreshot and liquor tailing, be then uniformly mixed, be filled in clean bottle, again at wine Bottle ageing 40 days, obtain finished wine.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition wheat milled glutinous broomcorn millet wine, but also rightly mixed The flavor of apple and pears；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Embodiment 7

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and the rice for not giving birth to worm and sorghum as liquor-making raw material；

The unputrefied mature banana of no disease and pests harm and citrus are chosen as liquor-making raw material；

Chinese yeast is chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

Active brewer's dried yeast is chosen as fermenting microbe；

(2) cereal pre-processes

Rice is handled by pure white, cleaning, soaks in water overnight, 1 g/kg of lactic acid bacteria is added in immersion water；

Sorghum removal of impurities, is cleaned, and decortication is soaked in water overnight；

Banana cleaning, blanching, mashing add SO₂ 0.15 g/kg stands 6 h；

Then plus SO for citrus by citrus oil grinding machine mill oil, citrus juice of squeezing out passes through Fruit storage at 45 DEG C,₂ 0.12 G/kg stands 4 h；

(3) collocation of raw material

3.5 kg of rice, 1.5 kg of sorghum；

7 kg of banana sauce, 3 kg of citrus juice；

(4) cereal materials boiling, cooling

By soaked rice and sorghum with steamer boiling to completely well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C, cooled Clean water sprinkle can be used in journey, to accelerate cooling process；

(5) mixed song, fermentation

Distiller's yeast powder is made in 150 g Chinese yeasts, is uniformly mixed with 00 000 u of amylase 2,300 000 u of carbohydrase, then uniformly It is spread on the blended grain cooled down, then mixes well, be then charged into jar fermenter, map out total charge weight of cereal and fruit material It is the 80% of vessel volume, after installing material, bed of material center is made into an inverted tubaeform nest, then covered container lid, is placed in 27 DEG C Fermenting cellar in fermentation；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and by the activated yeast of 50 g, 100 000 u of amylase, 150 000 u of carbohydrase, 7 000 u of pectase and adds SO₂And stand got well banana sauce, citrus juice be uniformly mixed, activated yeast method is that active dry yeast is put into 500 g The fruit material for having added yeast is quickly stirred evenly with distiller's wort, covers container by 35 min in the white sand sugar juice of the 1% of 30 DEG C, after Continue and ferment in 23 DEG C of fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with wine equipment is steamed, 6% be steamed out at first is individually saved with container reception, This is foreshot；Hereafter 85% be steamed out is individually held with container reception, this is wine body, is pinched when Spirit body at 25 degree of wine degree Tail；5 ~ 10% be finally steamed out are individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 80 days；

(9) blending and loading, sealing

The wine by ageing that 5 different batches produce is mixed according to 25 degree of wine degree and flavor, is then suitably added The foreshot of different batches and liquor tailing, and be uniformly mixed, ageing 40 days, are then filled in clean bottle again, obtain into again It samples wine.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition liquor made from sorghum and rice wine, but also rightly mixed The flavor of banana and citrus；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Embodiment 8

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and did not gave birth to the rice of worm, sorghum, wheat as liquor-making raw material；

The unputrefied mature banana of no disease and pests harm is chosen as liquor-making raw material；

Choose medium temperature Qu Zuowei raw material；

Choosing amylase, carbohydrase, pectase is raw material；

Active brewer's dried yeast is chosen as fermenting microbe；

(2) cereal pre-processes

Rice is handled by pure white, and cleaning is soaked in water overnight；

Wheat removal of impurities, cleaning are soaked in water overnight；

Sorghum removal of impurities, is cleaned, and decortication is soaked in water overnight；

Banana cleaning, blanching, mashing add the SO of 0.13 g/kg₂, stand 5 h；

(3) collocation of raw material

1 kg of rice, 5 kg of sorghum, 4 kg of wheat；10 kg of banana sauce；

(4) cereal materials boiling, cooling

By soaked cereal materials with steamer boiling to completely it is well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C；

(5) mixed song, fermentation

Distiller's yeast powder is made in 500 g medium temperature songs, is uniformly mixed with 100 000 u of amylase, 300 000 u of carbohydrase, then It is even to be spread in the cereal mixed raw material cooled down, then mix well, it is then charged into round, pays attention to the sky for stopping banana sauce Between, after installing material, bed of material center is made into an inverted tubaeform nest, then covered container lid, is placed in hair in 26 DEG C of fermenting cellar Ferment；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, by 50 g activated active brewer's dried yeast, 100 000 u of amylase, 200 000 u of carbohydrase, pectase 10 000 u and SO is added₂And stand the banana sauce got well and be uniformly mixed, the activation method of yeast is to be put into active dry yeast 30 min in the 1% white sand sugar juice of 500 30 DEG C of g, will add the banana sauce of yeast quickly to stir evenly with distiller's wort, have covered Container, continuation are fermented in 25 DEG C of fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with wine equipment is steamed, what when distillation was steamed out at first 10% is individually connect with container It receives and saves, this is foreshot；Hereafter 80% be steamed out is individually held with container reception, this is wine body, and tail is pinched when wine body is 42 degree； 10% be finally steamed out is individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 90 days；

(9) blending and loading, sealing

The wine by ageing that 15 different batches produce is mixed according to 42 degree of wine degree, is suitably added different batches Foreshot and liquor tailing, and be uniformly mixed, ageing 90 days, are then filled in clean bottle, obtain finished wine again.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition bent wine, but also had rightly mixed Eaux-De-Vie Flavor；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Embodiment 9

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and rice, sorghum, wheat, the dried sweet potato of not giving birth to worm etc. as liquor-making raw material；

The unputrefied banana of no disease and pests harm, citrus are chosen as liquor-making raw material；

Medium temperature song, wheat bran are chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

Active brewer's dried yeast is chosen as fermenting microbe；

(2) cereal pre-processes

Rice is handled by pure white, cleaning, is soaked in water overnight, and edible 2 g/kg of lactic acid is added in soaking water；

Wheat removal of impurities, cleaning are soaked in water overnight, and edible 1.5 g/kg of lactic acid is added in soaking water；

Sorghum removal of impurities, is cleaned, and decortication is soaked in water overnight；

Dried sweet potato removal of impurities, appropriateness crush (20 mesh), and water infiltration is added to stay overnight；

Banana cleaning, blanching, mashing add the SO of 0.12 g/kg₂, stand 4 h；

Then plus 0.12 g/kg for citrus by citrus oil grinding machine mill oil, citrus juice of squeezing out passes through Fruit storage at 45 DEG C, SO₂, stand 4 h；

(3) collocation of raw material

2 kg of rice, 5 kg of sorghum, 2 kg of wheat, 1 kg of dried sweet potato；

8 kg of banana sauce, 2 kg of citrus juice；

(4) cereal materials boiling, cooling

It will impregnate, the mixing of the cereal that infiltrate, with steamer boiling to complete well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C；

(5) mixed song, fermentation

By 350 g medium temperatures, distiller's yeast powder is made in bent, 150 g wheat brans, is mixed with 150 000 u of amylase, 400 000 u of carbohydrase Uniformly, it is then uniformly spread in the cereal mixed raw material cooled down, and mixes well, be then charged into jar fermenter, pay attention to reserving water The space of fruit, total charge weight are the 80% of vessel volume, after installing material, bed of material center are made into an inverted tubaeform nest, then Covered container lid is placed in fermentation in 28 DEG C of fermenting cellar；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and by the activated yeast of 45 g, 100 000 u of amylase, 250 000 u of carbohydrase, 7 200 u of pectase and adds SO₂And standing the banana sauce got well and citrus juice is uniformly mixed, activated yeast method is that active dry yeast is put into 450 g The fruit slurry-mud for having added yeast is quickly stirred evenly with distiller's wort, covers container by 45 min in the white sand sugar juice of the 1% of 30 DEG C, Continuation is fermented in 25 DEG C of fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with wine equipment is steamed, 10% be steamed out at first is individually saved with container reception, This is foreshot；Hereafter 80% be steamed out is individually held with container reception, this is wine body, and tail is pinched when 39 degree of wine are spent；Finally steam 10% come is individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 90 days；

(9) blending and loading, sealing

The wine by ageing that 15 different batches produce is mixed according to 39 degree of wine degree, is suitably added the wine of different batches Head and liquor tailing, and be uniformly mixed, ageing 90 days, are then filled in clean bottle again, obtain finished wine again.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition bent wine, but rightly mixed banana and The flavor of citrus；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Embodiment 10

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and the rice for not giving birth to worm, corn as liquor-making raw material；

The unputrefied banana of no disease and pests harm is chosen as liquor-making raw material；

Chinese yeast, wheat bran are chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

Active brewer's dried yeast is chosen as fermenting microbe；

(2) cereal pre-processes

Rice is handled by pure white, cleaning, is soaked in water overnight, and edible 1 g/kg of lactic acid is added in soaking water；

Corn removal of impurities, cleaning, de- plumule of peeling, appropriateness crush (20 mesh), water infiltration are added to stay overnight, and edible lactic acid is added in soakage water 1 g/kg；

Banana cleaning, blanching, mashing add the SO of 0.12 g/kg₂, stand 4 h；

(3) collocation of raw material

5 kg of rice, 3 kg of corn；7 kg of banana sauce；

(4) cereal materials boiling, cooling

It will impregnate, the mixing of the cereal that infiltrate, with steamer boiling to complete well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C；

(5) mixed song, fermentation

Distiller's yeast powder is made in 220 g Chinese yeasts, 100 g wheat brans, is mixed with 90 000 u of amylase, 250 000 u of carbohydrase It is even, it is then uniformly spread in the cereal mixed raw material cooled down, and mix well, is then charged into jar fermenter, pay attention to reserving banana The space of sauce, total charge weight are the 75% of vessel volume, after installing material, bed of material center are made into an inverted tubaeform nest, is then covered Upper container lid is placed in fermentation in 26 DEG C of fermenting cellar；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and by the activated yeast of 24 g, 100 000 u of amylase, 250 000 u of carbohydrase, 7 000 u of pectase and adds SO₂And stand the banana sauce got well and be uniformly mixed, activated yeast method is 1% that active dry yeast is put into 30 DEG C of 240 g White sand sugar juice in 40 min, the banana sauce of yeast will have been added quickly to stir evenly with distiller's wort, covered container, continued at 23 DEG C Fermenting cellar in fermentation, until fermentation end；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with wine equipment is steamed, 10% be steamed out at first is individually saved with container reception, This is foreshot；Hereafter 80% be steamed out is individually held with container reception, this is wine body, and tail is pinched when 30 degree of wine are spent；Finally steam 10% come is individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 80 days；

(9) blending and loading, sealing

The wine by ageing that 8 different batches produce is mixed according to 30 degree of wine degree, is suitably added the wine of different batches Head and liquor tailing, and be uniformly mixed, ageing 70 days, are then filled in clean bottle again, obtain finished wine again.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition bent wine, but also had rightly mixed banana Flavor；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Embodiment 11

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and did not gave birth to the rice, corn, wheat of worm as liquor-making raw material；

The unputrefied citrus of no disease and pests harm is chosen as liquor-making raw material；

Wheat koji, wheat bran are chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

Active brewer's dried yeast is chosen as fermenting microbe；

(2) cereal pre-processes

Rice is handled by pure white, cleaning, is soaked in water overnight, and edible 2 g/kg of lactic acid is added in soaking water；

Wheat removal of impurities, cleaning are soaked in water overnight, and edible 1.5 g/kg of lactic acid is added in soaking water；

Corn removal of impurities, cleaning, de- plumule of peeling, appropriateness crush (20 mesh), water infiltration are added to stay overnight；

Then plus 0.10 g/kg for citrus by citrus oil grinding machine mill oil, citrus juice of squeezing out passes through Fruit storage at 45 DEG C, SO₂, stand 3 h；

(3) collocation of raw material

5 kg of rice, 3 kg of wheat, 2 kg of corn；10 kg of citrus juice；

(4) cereal materials boiling, cooling

It will impregnate, the mixing of the cereal that infiltrate, with steamer boiling to complete well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C；

(5) mixed song, fermentation

Distiller's yeast powder is made in 250 g wheat kojis, 100 g wheat brans, is mixed with 150 000 u of amylase, 350 000 u of carbohydrase It is even, it is then uniformly spread in the cereal mixed raw material cooled down, and mix well, is then charged into jar fermenter, pay attention to reserving fruit The space of material, total charge weight are the 80% of vessel volume, after installing material, bed of material center are made into an inverted tubaeform nest, is then covered Upper container lid is placed in fermentation in 27 DEG C of fermenting cellar；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and by the activated yeast of 35 g, 100 000 u of amylase, 300 000 u of carbohydrase, 7 500 u of pectase and adds SO₂And stand the citrus juice got well and be uniformly mixed, activated yeast method is that active dry yeast is put into 30 DEG C of 450 g 45 min in 1% white sand sugar juice quickly stir evenly the citrus juice for having added yeast with distiller's wort, cover container, continue Fermentation in 23 DEG C of fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with wine equipment is steamed, 10% be steamed out at first is individually saved with container reception, This is foreshot；Hereafter 82% be steamed out is individually held with container reception, this is wine body, and tail is pinched when 28 degree of wine are spent；Finally steam 8% come is individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 90 days；

(9) blending and loading, sealing

The wine by ageing that 12 different batches produce is mixed according to 28 degree of wine degree, is suitably added the wine of different batches Head and liquor tailing, and be uniformly mixed, ageing 30 days, are then filled in clean bottle again, obtain finished wine again.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition bent wine, but also had rightly mixed citrus Flavor；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

Embodiment 12

The preparation method of one seed pod grain mixing brewing-distilling wine, its step are as follows:

(1) raw material prepare

It chooses without mildew and did not gave birth to the rice of worm as liquor-making raw material；

The unputrefied sugarcane of no disease and pests harm is chosen as liquor-making raw material；

Chinese yeast is chosen as raw material；

Choosing amylase, carbohydrase, pectase is raw material；

Wine brewing yeast cake is chosen as fermenting microbe；

(2) cereal pre-processes

Rice is handled by pure white, cleaning, is soaked in water overnight, and edible 2 g/kg of lactic acid is added in soaking water；

Sugarcane removal of impurities is crushed, and adds the SO of 0.12 g/kg₂, stand 4 h；

(3) collocation of raw material

8 kg of rice；8 kg of sugarcane；

(4) cereal materials boiling, cooling

By soaked rice with steamer boiling to completely it is well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C；

(5) mixed song, fermentation

Distiller's yeast powder is made in 350 g Chinese yeast songs, is uniformly mixed with 120 000 u of amylase, 350 000 u of carbohydrase, then It is even to be spread on the rice cooled down, and mix well, it is then charged into jar fermenter, pays attention to the space for reserving sugarcane material, total charge weight It is the 80% of vessel volume, after installing material, bed of material center is made into an inverted tubaeform nest, then covered container lid, is placed in 28 DEG C Fermenting cellar in fermentation；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and by 200 g yeast cakes, 90 000 u of amylase, 200 000 u of carbohydrase, 5 000 u of pectase and has added SO₂ And stand the sugarcane material got well and be uniformly mixed, the sugarcane material for having added yeast is quickly stirred evenly with distiller's wort, covers container, is continued It ferments in 22 DEG C of fermenting cellar, until fermentation ends；

(7) wine is steamed

Wine is distilled in the distiller's wort fermented with wine equipment is steamed, 8% be steamed out at first is individually saved with container reception, This is foreshot；Hereafter 85% be steamed out is individually held with container reception, this is wine body, and tail is pinched when 25 degree of wine are spent；Finally steam 7% come is individually saved with container reception, this is liquor tailing；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 50 days；

(9) blending and loading, sealing

The wine by ageing that 7 different batches produce is mixed according to 25 degree of wine degree, is suitably added the wine of different batches Head and liquor tailing, and be uniformly mixed, ageing 70 days, are then filled in clean bottle again, obtain finished wine again.

The flavor of gained finished wine had not only embodied the flavor of Chinese tradition bent wine, but also had rightly mixed sugarcane Flavor；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

It is above only better embodiment of the invention, according to the above-mentioned design, those skilled in the art Can also to this various modification can be adapted and transformation.For example, the type of cereal, with when dosage, the type of fruit, with when dosage, The ratio of cereal and fruit, the type and dosage of distiller's yeast, the type and dosage of yeast, the type and dosage of enzyme preparation, fermentation temperature Degree and time, etc..However, similar this transformation and modification belongs to essence of the invention.

Claims (2)

1. a seed pod grain mixing Spirit, it is characterised in that:

One kind both having embodied Chinese tradition bent wine by distillable beverage wine after cereal and fruit mixing brewing, the flavor of wine Flavor, and rightly mixed the flavor of Eaux-De-Vie；Mellow in taste, entrance is pure, and Luo Kou and rear taste are clean.

2. the brewing method of the seed pod grain mixing Spirit based on right 1, it is characterised in that:

(1) raw material prepare

Choose one kind without the cereal such as mildew and rice, sorghum, corn, wheat, the milled glutinous broomcorn millet of not giving birth to worm or two kinds or a variety of As liquor-making raw material；Other starch-containing high crop such as Semen Coicis, tapioca starch, potato, peas, dried sweet potato etc. is single or compounding substances Be lower than 30%(mass fraction) share, after mix with cereal such as rice, sorghum, corn, wheat, pea, millets as make wine Raw material；

The fruit such as the unputrefied mature banana of no disease and pests harm, mandarin orange, tangerine, orange, shaddock are chosen as fruit liquor-making raw material, can also be selected Other all fruit such as the unputrefied transparent apple of no disease and pests harm, dragon fruit, peach, pears, jujube, passion fruit (passionflower) are as wine Liquor raw material；

Chinese yeast, wheat koji, wheat bran, medium temperature Qu Zuowei raw material are chosen, high temperature song or superhigh temperature Qu Zuowei raw material also can be used；

Choosing amylase, carbohydrase, pectase is raw material；

Wine brewing, fruit wine dry ferment or the yeast cake of activity or high activity are chosen as fermenting microbe；

(2) cereal pre-processes

Rice is handled by pure white, cleaning, is soaked in water overnight, in immersion with edible 1 ~ 2 g/ of lactic acid is added or be not added in water 1 ~ 3 g/kg of kg or lactic acid bacteria；

Wheat removal of impurities, cleaning, soak in water overnight, immersion be added or be not added in water edible 1 ~ 2 g/kg of lactic acid or 1 ~ 3 g/kg of lactic acid bacteria；

Sorghum removal of impurities, clean, decortication, soak in water overnight, immersion be added or be not added in water edible 1 ~ 2 g/kg of lactic acid, Or 1 ~ 3 g/kg of lactic acid bacteria；

Corn removal of impurities, cleaning, de- plumule of peeling, appropriateness crush (20 ~ 40 mesh), add water infiltration to stay overnight, be added in immersion in water Or edible 1 ~ 2 g/kg of lactic acid or 1 ~ 3 g/kg of lactic acid bacteria is not added；

Milled glutinous broomcorn millet removal of impurities, decortication are soaked in water overnight, eat 1 ~ 2 g/ of lactic acid with edible lactic acid is added or be not added in water in immersion 1 ~ 3 g/kg of kg or lactic acid bacteria；

The removal of impurities of other cereal, cleaning according to material characteristic, or soak in water (such as Semen Coicis, pea), or add water infiltration after appropriateness crushing (such as dried sweet potato), or directly plus after water infiltration (such as tapioca starch), or appropriateness crushing it is directly entered subsequent process (such as potato)；

Banana cleaning, blanching, mashing add SO₂ 0.1 ~ 0.15 g/kg stands 2 ~ 6 h；

Mandarin orange, tangerine, orange, shaddock etc. by citrus oil grinding machine mill oil, citrus juice of squeezing out, 45 DEG C pass through Fruit storage, then plus SO₂ 0.1 ~ 0.15 g/kg stands 2 ~ 6 h；

Other fruit are according to its characteristic or juice is made or slurry is made, and add SO₂ 0.06 ~ 0.15 g/kg stands 2 ~ 6 h；

(3) collocation of raw material

According to the flavor of raw material and be brewed into the collocation that flavor after drinking selects raw material meticulously；

Rice, sorghum, corn, wheat, milled glutinous broomcorn millet can be a kind of or two kinds or more are mixed with arbitrary proportion；

Other starch-containing high crop such as Semen Coicis, tapioca starch, potato, peas, dried sweet potato etc. is single or compounding substances are to be lower than 30% The share of (mass fraction) is used as liquor-making raw material after mixing with cereal such as rice, sorghum, corn, wheat, pea, millets；

The slurry-mud or juice or fruit juice of the fruit such as banana, mandarin orange, tangerine, orange, shaddock can arrange in pairs or groups with any cereal mixed raw material, Portion can be the 50 ~ 300% of maslin material quality；Passion fruit can with any maslin material matching, Its portion is the 50 ~ 200% of maslin material quality；Other fruit then it is noted that selection, apple, Kiwi berry, pears, Dragon fruit, fresh dates etc. should not mix wine brewing with sorghum, corn, and reason is that sorghum wine aroma is very strong, in particular by height Even more giving off a strong fragrance assails the nostrils when warm yeast is brewed, and the corn fragrance of corn wine is also very strong and very special, it is easy to cover Mi Monkey peach, pear and other fruits flavor；

The selection of distiller's yeast is critically important, preferentially selects Chinese yeast, wheat koji, wheat bran, medium temperature song for brewing fruit grain mixing wine；High temperature song and Superhigh temperature Qu Ze selects to use under some special occasions, such as brews the orange juice liquor made from sorghum of special strong fragrance, pawpaw jade It can choose high temperature song whens rice wine etc., can choose superhigh temperature song when brewing durian corn wine；

The flavor characteristic selection of wine is brewed in the mixing of the selection gist fruit grain of saccharomyces cerevisiae and fruit wine yeast, and brew main body flavor is paddy Saccharomyces cerevisiae is selected when object wine taste, is brewed when main body flavor is fruit wine and is selected fruit wine yeast；

(4) cereal materials boiling, cooling

Immersion or the single cereal infiltrated or several cereal are mixed into aqueous sufficient blended grain raw material, are steamed with steamer It boils to completely well-done, taking the dish out of the pot to spread out is cooled to not higher than 30 DEG C, clean clear water sprinkle can be used in cooling procedure, to accelerate to cool down Process；

(5) mixed song, fermentation

Distiller's yeast powder is made in distiller's yeast, distiller's yeast dosage is 15 ~ 50 g/kg blended grain raw materials, and starch enzyme dosage is mixed for 10 ~ 40 u/g Connected valleys raw material, saccharification enzyme dosage are 30 ~ 60 u/g blended grain raw materials, and distiller's yeast powder is first mixed with amylase, carbohydrase It is even, it is then uniformly spread on the cereal cooled down and is perhaps sufficiently mixed with cereal or blended grain raw material in cereal mixed raw material again It is even, it is then charged into round, round can be cylinder, bottle, tank, and charge weight (refers to the total amount of cereal and fruit, is not paddy The amount of object mixture, therefore want slot milling to fill fruit, or be dispensed into several containers after mixing later with fruit) it is to hold Bed of material center after installing material, is made into an inverted tubaeform nest, then covered container lid, is placed in 25 ~ 28 by the 70 ~ 80% of device volume DEG C fermenting cellar in fermentation；

(6) addition and fermentation of fruit pulp

When there is the flavor of fermented wine to occur, there is wine with dregs juice to be formed in inverted tubaeform nest at this time, and it can be seen that obviously having in wine with dregs juice Bubble generates, and activated yeast, 10 ~ 30 u/g blended grain raw material of amylase, 20 ~ 40 u/g blended grain of carbohydrase is former Material and has added SO at 5 ~ 10 u/g mixed fruit raw material of pectase₂And stand the fruit slurry-mud got well or juice or fruit juice It is uniformly mixed, the dosage of yeast is 1 ~ 5 g/kg fruit raw material of active dry yeast or 0.2 ~ 0.6 g/kg of high activity dried yeast 10 ~ 30 g/kg fruit raw material of fruit raw material or yeast cake, activated yeast method is to do active dry yeast or high activity Yeast is put into 30 ~ 60 min in 1% white sand sugar juice of 30 DEG C of 10 ~ 20 times of yeast quality, will add the fruit pulp of yeast Mud or juice or fruit juice are quickly stirred evenly with distiller's wort, cover container, continue the fermentation in 22 ~ 25 DEG C of fermenting cellar, Until fermentation ends；

(7) wine is steamed

With distillation equipment or steam wine equipment and distill wine in the distiller's wort fermented, when distillation be steamed out at first 5 ~ 10% is individually saved with container reception, this is foreshot；Hereafter 80 ~ 90% be steamed out are individually held with container reception, this is wine body； 5 ~ 10% be finally steamed out are individually saved with container reception, this is liquor tailing；The part that steams of the 80 ~ 90% of the wine of 22 degree of production exists Pinch tail when the wine degree of wine body reaches 22 degree, the wine of 52 ~ 55 degree of production 80 ~ 90% steam partially reach 52 in the wine degree of wine body ~ Tail is pinched at 55 degree；The wine that 25 ~ 50 degree can also be produced, the wine degree according to wine produced carry out pinching tail；

(8) closed ageing

Placement is sealed up for safekeeping by the wine being steamed out is closed in container, ageing 30 ~ 90 days；

(9) blending and loading, sealing

The wine by ageing that different batches produce is mixed according to required wine degree and flavor, is then suitably added not Foreshot and liquor tailing with batch, and be uniformly mixed, it is filled in clean bottle, obtains final finished wine；The wine mixed Can also ageing 30 ~ 90 days again, be then filled to again in clean bottle, obtain finished wine.