CN111471567A - Fruit and grain mixed distilled liquor and raw material brewing method thereof - Google Patents

Abstract

The invention discloses a fruit and grain mixed distilled liquor and a raw material brewing method thereof. Firstly, properly treating selected grain raw materials, then directly adding distiller's yeast, saccharifying enzyme, yeast and the like into the grain raw materials for fermentation, adding the selected fruit raw materials, enzyme preparation and yeast during the fermentation process, continuing the fermentation until the end, and finally obtaining the distilled liquor of fruit and grain mixed fermentation through liquor steaming, ageing and blending. The flavor of the finished product wine not only reflects the flavor of the traditional Chinese yeast wine, but also just blends the flavor of fruit wine; mellow taste, pure taste, clean taste and clean aftertaste. The invention fully utilizes grain, grain and fruit raw materials, perfectly combines the traditional methods of koji wine, fruit wine, modern raw material wine brewing and enzyme preparation wine brewing, not only solves the problem of difficult fruit selling, but also considers the problem of grain supply guarantee and reduces the energy consumption of wine brewing. More importantly, the variety of the wine is innovated, and the catering life of consumers is enriched.

Description

Fruit and grain mixed distilled liquor and raw material brewing method thereof

Technical Field

The invention relates to fruit and grain mixed distilled liquor and a raw material brewing method thereof, belonging to the field of deep processing of agricultural products.

Background

The wine is an indispensable consumer product in human life. In the production of wine, three main types of production processes have been developed: firstly, grains are used as main raw materials, and wine brewing (which represents various Chinese yeast wines and yellow rice wines) is carried out by a bilateral fermentation method or two-stage method of fermentation after hydrolytic saccharification (which represents beer, whisky, vodka and the like); secondly, fruit wine which is represented by grapes and brewed by taking fruits as raw materials is represented by grape wine and grape distilled wine; the third is wine (typically representing Chinese medicinal liquor and world famous delicious series wine) obtained by leaching effective components from various plants with brewed wine as main raw material, or wine, various extracts, fruit juice, sugar, etc. as raw materials to blend and mix to obtain drinking wine with different flavors (typically like Chinese liqueur and foreign cocktail). These three types of processes are characterized, wherein the third type of process must be based on the wines brewed by the previous two types of processes.

The distilled liquor is prepared by brewing the raw materials into liquor, separating the mixture of alcohol and water from the fermented liquor by a distillation method, adjusting the alcohol content and the flavor (mixing the liquors of different batches in different proportions, also called blending or blending), and aging or curing or cellaring. The wine brewed by the ordinary family does not go through the steps, and is directly drunk after being distilled out.

In traditional grain brewing, grains are cooked to be fully cooked, starch in grains is guaranteed to be fully gelatinized, then distiller's yeast is added to brew wine, grains are smashed and gelatinized abroad, then starch is hydrolyzed into fermentable sugar at a certain temperature, and then yeast is added to brew wine. The cooking of grains consumes a large amount of heat energy, and in the modern industrialized society, the energy supply is short due to the large consumption of fuel, so that the method for brewing wine by raw materials is always discussed by modern people. The traditional fruit wine brewing method adopts a more ecological raw material wine brewing method all the time, and heating is avoided consistently before wine is brewed, so that the good flavor of the fruit is not damaged.

Until now, distilled liquor is brewed by adopting grains or fruits alone, can be brewed by mixing a plurality of grains or fruits, and has almost no inheritance of a method for brewing distilled liquor by mixing grains and fruits.

In China, the yield of fruits is low and the variety is few before, and before the hybrid rice is popularized in China, the single yield of grains, especially staple grains, is low, and the grain supply of the annual population cannot be guaranteed when all grains are planted on the land. Nowadays, with the application of crossbreeding and other breeding methods, the improvement of fertilizer supply and planting technology enables the unit yield of grains to be greatly increased, the land supply for fruit planting is more sufficient than before, meanwhile, special planting technology is rapidly developed, the fruit yield is greatly increased, the supply of fresh fruit food markets is larger than the demand, a large amount of fruits are rotten and wasted, and on the other hand, the supply guarantee of grains needs to depend on the international market.

The invention discloses a fruit and grain mixed distilled liquor and a raw material brewing method thereof, which is a good solution based on solving the problems based on the factors, reduces the grain consumption for brewing wine, increases the fruit consumption, reduces the fuel consumption for brewing wine by grains, and increases the distilled liquor with excellent flavor, namely a novel fruit and grain distilled liquor series product. Technically, the method combines the traditional Chinese distiller's yeast brewing method and the traditional yeast brewing method, also applies the modern raw material brewing and enzyme preparation technology, and is a novel brewing method which is innovated by integrating several brewing methods. The flavor of the wine not only reflects the flavor of the traditional Chinese yeast wine, but also properly blends the flavor of fruit wine, and is a brand new flavor which blends the flavors of white spirit and fruit wine.

Disclosure of Invention

The invention provides a fruit and grain mixed distilled liquor which is brewed by using grains (single grains or mixture of several grains), fruits, distiller's yeast, enzyme preparation, yeast and the like as main raw materials, and a raw material fermentation brewing method of the fruit and grain mixed distilled liquor.

The invention can be realized by the following technical scheme:

a fruit and grain mixed distilled liquor and a method for preparing the same by brewing raw materials thereof comprise the following steps:

(1) raw material preparation

Selecting one or two or more of rice, sorghum, corn, wheat, husked millet and other grains without mildew or worm as wine brewing raw materials; other crops with high starch content such as coix seed, cassava flour, potato, pea, dried sweet potato and the like can also be used as raw materials, but the single or mixture of the raw materials can only be mixed with grains such as rice, sorghum, corn, wheat, pea, millet and the like in a proportion of less than 30 percent by mass to serve as brewing raw materials;

selecting ripe fruits such as banana, mandarin orange, pomelo and the like which are not rotten and have no diseases and pests as raw materials for brewing wine, and also selecting other all fruits such as ripe apples, dragon fruits, peaches, pears, jujubes, passion fruits (passion fruit) and the like which are not rotten and have no diseases and pests as raw materials for brewing wine;

selecting one or more of wheat koji, bran koji and medium-temperature koji as raw materials, and also using high-temperature koji or ultrahigh-temperature koji as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active or high-activity dry yeast or fresh yeast of wine and fruit wine as a fermentation strain;

(2) grain pretreatment

Performing whitening treatment on rice, cleaning, soaking in water for 2-4 h, cleaning, and draining;

removing impurities from wheat, cleaning, soaking in water for 2-4 h, cleaning, and draining;

removing impurities from sorghum, cleaning, peeling, soaking in water for 2-4 h, cleaning, and draining;

removing impurities from corn, cleaning, peeling and degerming the corn, properly crushing the corn (20-40 meshes), soaking the corn in water, and soaking the corn in the water for 2-4 hours;

removing impurities from husked millet, peeling, soaking in water for 2-4 h, cleaning, and draining; (ii) a

Removing impurities from other grains, cleaning, or soaking in water (such as Coicis semen and semen Pisi Sativi), or soaking in water (such as dried sweet potato) after pulverizing, or directly soaking in water (such as cassava powder), or directly performing the following process (such as potato) after pulverizing;

cleaning banana, pulping, and adding SO₂0.1-0.15 g/kg, and standing for 2-6 h;

grinding mandarin orange, fructus Citri Tangerinae, fructus Citri Junoris, and fructus Citri Grandis to obtain juice, vacuum degassing at 45 deg.C, and adding SO₂0.1-0.15 g/kg, and standing for 2-6 h;

other fruits can be made into juice or pulp according to their characteristics, and SO can be added₂0.06-0.15 g/kg, and standing for 2-6 h;

(3) raw material collocation

Carefully selecting the matching of the raw materials according to the flavor of the raw materials and the flavor after brewing;

one or more of rice, sorghum, corn, wheat and husked millet can be mixed in any proportion, other cereals are mixed in any proportion, and then the mixture is mixed with one or more of rice, sorghum, corn, wheat and husked millet in a proportion of not more than 30% of the total mass of the cereal mixture, and the mixture forms a cereal mixed raw material;

the pulp or juice or fruit juice of fruits such as bananas, oranges, tangerines, oranges, pomelos and the like can be matched with any grain mixture raw material, and the content of the pulp or juice or fruit juice can be 50-300% of the mass of the grain mixture raw material; the rice, the wheat, the husked millet, the oat (barley) and the like can be matched with any fruit for brewing wine, and the pulp paste or pulp juice or fruit juice of the fruit accounts for 50-300% of the mass of the raw materials of the grain mixture; the passion fruit can be matched with any grain mixture raw material, and the mass of the passion fruit accounts for 50-200% of the mass of the grain mixture raw material; other fruits need to be selected, and apples, kiwi fruits, pears, pitaya, fresh jujubes and the like are not suitable for being mixed with sorghum and corns for brewing, because the sorghum liquor has very strong fragrance, particularly when being brewed by high-temperature yeast, the sorghum liquor has strong fragrance, and the corn wine has very strong and special corn fragrance, so that the flavors of the fruits such as the kiwi fruits, the pears and the like are easily covered;

the selection of the distiller's yeast is important, and the selection of the wheat yeast, the bran yeast and the medium temperature yeast is preferably used for brewing the fruit and grain mixed distilled wine; the high-temperature koji and the ultra-high-temperature koji can be selected for use in special occasions, for example, the high-temperature koji can be selected for brewing orange juice kaoliang wine, pawpaw corn wine and the like with special strong fragrance, and the ultra-high-temperature koji can be selected for brewing durian corn wine;

the selection of the saccharomyces cerevisiae and the fruit wine yeast is selected according to the flavor characteristics of the fruit and grain mixed brewed wine, the saccharomyces cerevisiae is selected when the main flavor of the wine is the flavor of grain wine, and the fruit wine yeast is selected when the main flavor of the wine is fruit wine;

(4) mixing with yeast, adding yeast, and fermenting

Preparing distiller's yeast into distiller's yeast powder, wherein the dosage of the distiller's yeast is 15-30 g/kg of mixed grain raw material, the dosage of amylase is 10-30 u/g of mixed grain raw material, the dosage of glucoamylase is 50-80 u/g of mixed grain raw material, and the dosage of yeast is 1-5 g/kg of mixed grain raw material of active dry yeast or 0.2-0.6 g/kg of mixed grain raw material of high-activity dry yeast; uniformly mixing distiller's yeast powder with amylase, glucoamylase and yeast, then fully and uniformly mixing with grains added with 2-3 times of clean water or mixed grain raw materials, putting into a fermentation container, wherein the fermentation container can be a jar, a bottle or a tank, the loading amount (the total amount of grains and fruit materials, not the amount of a grain mixture, so that a space is reserved for containing the fruit materials, or the grains and the fruit materials are mixed later and then are subpackaged into a plurality of containers) is 70-80% of the volume of the container, covering a container cover after the materials are loaded, and putting into a fermentation chamber at 25-28 ℃ for fermentation;

(5) fruit pulp addition and fermentation

When obvious bubbles are generated in mash juice and the flavor of fermented wine appears, activated yeast, 10-30 u/g of amylase mixed grain raw material, 20-40 u/g of saccharifying enzyme mixed grain raw material, 5-10 u/g of pectinase mixed fruit raw material and SO₂And uniformly mixing the fruit pulp, juice or fruit juice which is well stood, wherein the using amount of yeast is 1-5 g/kg of active dry yeast, or 0.2-0.6 g/kg of high-activity dry yeast, or 10-30 g/kg of fresh yeast, the yeast activation method comprises the steps of putting the active dry yeast or the high-activity dry yeast into a white granulated sugar solution with the mass 10-20 times of that of the yeast and the temperature of 1% of 30 ℃ for 30-60 min, and adding the yeast into the fruit pulp, juice or fruit juice and wine mashQuickly stirring uniformly, covering the container, and continuously fermenting in a fermentation chamber at 22-25 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using distillation equipment or wine distilling equipment, wherein 5-10% of the wine which is firstly distilled during distillation is independently received and stored by using a container, and the wine is a wine head; then, 80-90% of the steamed wine is separately received and contained by a container, and the wine is a wine body; finally, 5-10% of the steamed wine is independently received and stored by a container, and the wine is the feints; the method comprises the following steps of 1, pinching the tail of 80-90% of the distilled part of the wine with the alcohol content of 22 degrees when the alcohol content of the wine body reaches 22 degrees, and pinching the tail of 80-90% of the distilled part of the wine with the alcohol content of 52-55 degrees when the alcohol content of the wine body reaches 52-55 degrees; or producing wine with the alcohol content of 25-50 degrees, and pinching the tail according to the alcohol content of the produced wine;

(7) sealed aging

Sealing and storing the distilled wine in a container, and ageing for 30-90 days;

(8) blending, filling and sealing

Mixing aged wine produced in different batches according to required alcohol content and flavor, then properly adding different batches of foreshots and feints, uniformly mixing, and filling into clean wine bottles to obtain final finished wine; the mixed wine can be aged for 30-90 days again, and then the wine is filled into a clean wine bottle to obtain finished wine.

The flavor characteristics of the obtained finished wine are as follows: the flavor of the wine not only reflects the flavor of the traditional Chinese yeast wine, but also just combines the flavor of fruit wine; mellow taste, pure taste, clean taste and clean aftertaste.

Detailed Description

In the process of formulation research, research and development personnel experimentally explore raw materials according to different proportions, and the invention is further explained by specific implementation cases, but the invention is not limited thereto.

Example 1

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting rice without mildew and without worm as brewing raw material;

selecting ripe bananas which are not damaged by diseases and insect pests and are not rotten as fruit wine brewing raw materials;

selecting small yeast as a raw material;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active dry saccharomyces cerevisiae as a fermentation strain;

(2) grain pretreatment

5 kg of polished rice is cleaned, soaked in water for 3 h, taken out, cleaned and drained;

cleaning banana, pulping, and adding SO₂0.12g/kg, standing for 4 h;

(3) raw material collocation

5 kg of rice and 10 kg of banana jam;

(4) mixing with yeast, adding yeast, and fermenting

Putting the drained rice into a fermentation vat, and adding 12 kg of clean water; preparing 100 g of distiller's yeast into distiller's yeast powder, adding 75000 u of amylase, 350000 u of glucoamylase and 25 g of active dry saccharomyces cerevisiae, uniformly mixing, adding into a fermentation tank, uniformly stirring with rice and the like, taking out enough space for filling the banana jam, and finally making the total fermented mash volume of rice, water and banana jam account for 75% of the volume of the fermentation tank; then covering a fermentation cylinder cover, and fermenting in a 28 ℃ fermentation chamber; putting active dry yeast into 300 g of 1% white sugar solution at 30 deg.C for 40 min;

(5) fruit pulp addition and fermentation

When bubbles are obviously generated in mash juice and the flavor of fermented wine appears, 30g of active dry Saccharomyces cerevisiae (the active dry yeast is put into 300 g of 1% white sugar solution at 30 ℃ for 40 min in advance), 60000 u of amylase, 200000 u of saccharifying enzyme, 8000 u of pectinase and SO are added₂Mixing the well-stood banana jam uniformly, quickly and uniformly stirring the banana jam added with the yeast and the wine mash, covering a fermentation cylinder, and continuously fermenting in a fermentation chamber at 23 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, wherein 10% of the wine which is firstly distilled during distillation is separately received and stored by using a container, and the wine is a wine head; then 85% of the steamed wine is separately received and contained by a container, and the wine is a wine body; finally, 5% of the steamed wine is separately received and stored by a container, and the wine is the feints; cutting off the tail when the alcohol content of the alcohol body is 22 degrees during alcohol body distillation;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 60 days;

(8) blending, filling and sealing

Mixing 7 aged wines produced in different batches according to 22 alcohol degrees, then respectively and properly adding the heads and tails of the wines in different batches, uniformly mixing, aging the mixed wine for 30 days again, and filling the wine into a clean wine bottle to obtain the finished wine.

The flavor of the finished wine not only reflects the flavor of the traditional Chinese rice wine, but also properly blends the flavor of bananas; mellow taste, pure taste, clean taste and clean aftertaste.

Example 2

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting rice without mildew and without worm as brewing raw material;

selecting ripe oranges, oranges or pomelos which are not rotten and have no plant diseases and insect pests as fruit wine brewing raw materials;

selecting wheat starter and wheat starter as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting high-activity fruit wine yeast as a fermentation strain;

(2) grain pretreatment

5 kg of polished rice is cleaned, soaked in water for 3 h, taken out, cleaned and drained;

the oranges are passed through the orange oil millGrinding oil, squeezing to obtain juice, vacuum degassing at 45 deg.C, and adding SO₂0.1g/kg, standing for 2 h;

(3) raw material collocation

5 kg of rice; 12 kg of orange juice;

(4) mixing with yeast, adding yeast, and fermenting

Putting the drained rice into a fermentation vat, and adding 10 kg of clean water; preparing 100 g of Xiaoqu and 50 g of wheat koji into distiller's yeast powder, adding 60000 u of amylase, 280000 u of saccharifying enzyme and 3 g of high-activity fruit wine dry yeast, uniformly mixing the mixture with rice and the like in a fermentation tank, taking out enough space to contain orange juice, covering a container cover, and fermenting in a fermentation chamber at 26 ℃; putting active dry yeast into 60 g of 1% white sugar solution at 30 deg.C for 30 min;

(5) fruit pulp addition and fermentation

Mixing activated high activity fruit wine dry yeast 3 g, amylase 60000 u, saccharifying enzyme 200000 u, pectinase 7000 u and SO₂And mixing the well-standing citrus juice uniformly, putting active dry yeast into 60 g of 1% white sugar solution at 30 ℃ for 30min in advance, quickly and uniformly stirring the citrus juice added with the yeast and the wine mash, covering the container, and continuing to ferment in a fermentation chamber at 23 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, wherein 6 percent of the wine which is firstly distilled is separately received and stored by a container during distillation, and the wine is the head of the wine; then 85% of the steamed wine is separately received and contained by a container, and the wine is a wine body; finally, 9% of the steamed wine is separately received and stored by a container, and the wine is the feints; cutting off the tail when the alcohol content of the alcohol body is 22 degrees during alcohol body distillation;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 90 days;

(8) blending, filling and sealing

Mixing 6 aged wines produced in different batches according to 22 alcohol degrees, then respectively and properly adding the heads and tails of the wines in different batches, uniformly mixing, aging the mixed wine for 30 days again, and filling the wine into a clean wine bottle to obtain the finished wine.

The flavor of the finished wine not only reflects the flavor of the traditional Chinese rice wine, but also properly blends the flavor of oranges; mellow taste, pure taste, clean taste and clean aftertaste.

Citrus rice wine is brewed by using the mixed juice of citrus, mandarin orange, orange and grapefruit juice and rice in the same way, and no other examples are listed.

Example 3

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting sorghum and corn without mildew and without pests as wine brewing raw materials;

selecting non-rotten bananas and passion fruits (passion flower) without diseases and insect pests as wine brewing raw materials;

selecting wheat koji and bran koji as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active dry saccharomyces cerevisiae as a fermentation strain;

(2) grain pretreatment

Removing impurities from sorghum, cleaning, peeling, soaking in water for 2 h, cleaning, and draining;

removing impurities from semen Maydis, cleaning, peeling, removing plumule, pulverizing (20 mesh), and soaking in water for 4 hr;

cleaning banana, blanching, pulping, and adding SO₂0.15 g/kg, standing for 4 h;

cleaning Passion fruit, mincing into juice, adding SO₂0.1g/kg, standing for 2 h;

(3) raw material collocation

4 kg of sorghum and 1 kg of corn are used as grain mixed raw materials;

12.5 kg of banana jam and 2.5 kg of passion fruit juice are taken as fruit raw materials;

(4) mixing with yeast, adding yeast, and fermenting

Mixing the soaked sorghum and the soaked corns, putting the mixture into a fermentation tank, and adding 13 kg of clean water;

preparing distiller's yeast powder from wheat starter 90 g and bran starter 20g, mixing with amylase 100000 u, diastase 400000 u and active dry yeast 15 g, stirring with sorghum and corn in a fermentation tank, taking out the space for mixing fruit pulp, covering the container cover, and fermenting at 25 deg.C; the yeast activation method comprises adding active dry yeast into 450 g of 1% white sugar solution at 30 deg.C for 30 min;

(5) fruit pulp addition and fermentation

When bubbles are apparently generated in the mash and the flavor of the fermented wine appears, 15 g of activated yeast, 50000 u of amylase, 100000 u of saccharifying enzyme, 9500 u of pectinase and SO are added₂Uniformly mixing the banana sauce and the passion fruit juice which are well stood, quickly and uniformly stirring the fruit juice and the wine mash, covering a container, and continuously fermenting in a fermentation chamber at 22 ℃ until the fermentation is finished; the yeast activation method comprises adding active dry yeast into 250 g of 1% white sugar solution at 30 deg.C for 30 min;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, wherein 10% of the wine which is firstly distilled during distillation is separately received and stored by using a container, and the wine is a wine head; then, 80% of the steamed wine is separately received and contained by a container, which is a wine body, and the tail is pinched when the alcohol content reaches 25 degrees; finally, 10% of the steamed wine is separately received and stored by a container, and the wine is the feints;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 30 days;

(8) blending, filling and sealing

Mixing 9 aged wines produced in different batches according to the alcohol content of 25 degrees, then properly adding the wine heads and the wine tails in different batches, uniformly mixing, aging the mixed wine for 60 days again, and filling the wine into a clean wine bottle to obtain the finished wine.

The flavor of the obtained finished wine not only reflects the flavors of the traditional Chinese sorghum wine and corn wine, but also properly blends the flavors of bananas and passion fruits; mellow taste, pure taste, clean taste and clean aftertaste.

Example 4

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting the sorghum without mildew and without pests as a brewing raw material;

selecting any one of oranges, oranges and pomelos which have no plant diseases and insect pests and are not rotten as a fruit wine brewing raw material;

selecting wheat koji and wheat koji as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting high-activity fruit wine dry yeast as a fermentation strain;

(2) grain pretreatment

Removing impurities from sorghum, cleaning, peeling, and soaking in water overnight;

grinding mandarin orange, or fructus Citri Tangerinae, or fructus Citri Junoris, or fructus Citri Grandis with mandarin orange oil mill, squeezing to obtain juice, vacuum degassing at 45 deg.C, and adding 0.12g/kg SO₂Standing for 5 h;

(3) raw material collocation

6 kg of sorghum; 9 kg of orange, tangerine, orange or pomelo juice;

(4) mixing with yeast, adding yeast, and fermenting

Putting the drained sorghum into a fermentation vat, and adding 12 kg of water; preparing 30g of wheat starter and 30g of Xiaoqu into distiller's yeast powder, uniformly mixing with 60000 u of amylase, 480000 u of diastase and 30g of active dry yeast, adding into a fermentation tank, fully and uniformly stirring with sorghum and the like, taking out a space for orange juice, covering a container cover, and fermenting in a fermentation chamber at 26 ℃; putting active dry yeast into 40 g of 1% white sugar solution at 30 deg.C for 50 min to complete activation;

(5) fruit pulp addition and fermentation

When significant bubble generation was observed in the mash and the flavor of the fermented wine appeared, 2g of activated yeast was addedMother liquor, amylase 50000 u, saccharifying enzyme 100000 u, pectase 5500 u and added SO₂And mixing the well-standing orange juice uniformly, wherein the yeast activation method comprises putting active dry yeast into 40 g of 1% white sugar solution at 30 ℃ for 50 min, rapidly stirring the yeast-added orange juice and the wine mash uniformly, covering the container, and continuing to ferment in a fermentation chamber at 23 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, wherein 5% of the wine which is firstly distilled during distillation is separately received and stored by using a container, and the wine is a wine head; then, 90% of the steamed wine is separately received and contained by a container, which is a wine body, and the tail is pinched when the alcohol content reaches 25 degrees; finally, 5% of the steamed wine is separately received and stored by a container, and the wine is the feints;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 50 days;

(8) blending, filling and sealing

Mixing 8 aged wines produced in different batches according to the alcohol content of 25 degrees, properly adding the wine heads and the wine tails in different batches, ageing for 40 days after uniformly mixing, and filling into a clean wine bottle to obtain the finished wine.

The flavor of the obtained finished wine not only reflects the flavor of the traditional Chinese sorghum wine, but also just blends the flavor of oranges; mellow taste, pure taste, clean taste and clean aftertaste.

The orange sorghum wine is brewed by using the mixed juice of the orange, the tangerine, the orange and the shaddock juice and sorghum by the same method, and no other examples are listed.

Example 5

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting wheat without mildew and without worm as raw material;

selecting ripe nectarines which are not damaged by diseases and insect pests and are not rotten;

selecting wheat koji as a raw material;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active fruit wine dry yeast as a fermentation strain;

(2) grain pretreatment

Removing impurities from wheat, cleaning, soaking in water for 2 h, cleaning, and draining;

cleaning peach, blanching, removing core, pulping, adding 0.15 g/kg SO₂Standing for 6 h;

(3) raw material collocation

5 kg of wheat and 15 kg of peach pulp;

(4) mixing with yeast, adding yeast, and fermenting

Adding the drained wheat into a fermentation tank, adding clean water of 10 kg, preparing yeast powder from 120g of wheat yeast, uniformly mixing with 50000 u of amylase, 250000 u of diastase and 20g of active fruit wine dry yeast, uniformly stirring with the wheat and the like in the fermentation tank, covering a container cover, and fermenting in a fermentation chamber at 28 ℃; the yeast activation method comprises adding active dry yeast into 200g of 1% white sugar solution at 30 deg.C for 30 min;

(5) fruit pulp addition and fermentation

When bubbles are observed in mash and the flavor of fermented wine appears, 75 g of activated yeast, 50000 u of amylase, 300000 u of saccharifying enzyme, 15000 u of pectinase and SO are added₂And mixing the well-standing honey peach pulp uniformly, wherein the yeast activation method comprises putting active dry yeast into 1000 g of 1% white sugar solution at 30 ℃ for 30min, rapidly and uniformly stirring the honey peach pulp added with the yeast and the wine mash, covering a container, and continuing to ferment in a fermentation chamber at 22 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, wherein 10% of the wine which is firstly distilled during distillation is separately received and stored by using a container, and the wine is a wine head; then, 85% of the steamed wine is separately received and contained by a container, which is a wine body, and the tail is pinched at 22 degrees when the wine body is steamed; finally, 5% of the steamed wine is separately received and stored by a container, and the wine is the feints;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 40 days;

(8) blending, filling and sealing

Mixing 6 aged wines produced in different batches according to 22-degree alcohol content, then properly adding the foreshots and the feints of different batches, uniformly mixing, aging for 60 days again, and filling into clean wine bottles to obtain finished wine.

The flavor of the obtained finished wine not only reflects the flavor of the traditional Chinese wheat wine, but also properly blends the flavor of the nectarines; mellow taste, pure taste, clean taste and clean aftertaste.

Example 6

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting wheat and husked millet without mildew and worm as brewing raw materials;

selecting mature apples and pears which are not damaged by diseases and pests and are not rotten as wine brewing raw materials;

selecting wheat koji and bran koji as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting high-activity dry saccharomyces cerevisiae as a fermentation strain;

(2) grain pretreatment

Removing impurities from wheat, cleaning, soaking in water for 3 h, cleaning, and draining;

removing impurities from semen Panici Miliacei, peeling, soaking in water for 4 hr, cleaning, and draining;

cleaning fructus Mali Pumilae and fructus Pyri, crushing, removing seeds, making into juice, adding 0.11 g/kg SO₂Standing for 3 h;

(3) raw material collocation

3 kg of wheat and 2 kg of husked millet; 4 kg of apple juice and 6 kg of pear juice;

(4) mixing with yeast, adding yeast, and fermenting

Putting the drained wheat husked millet into a fermentation tank, and adding 10 kg of clean water; preparing distiller's yeast powder from wheat koji 80 g and bran koji 40 g, mixing with amylase 60000 u, saccharifying enzyme 350000 u, and high-activity dry yeast 2.5 g, mixing with semen Tritici Aestivi and fructus Pyri juice in a fermentation cylinder, stirring thoroughly, planning total loading amount of semen Tritici Aestivi and fructus Mali Pumilae juice to be 70% of container volume, covering container cover, and fermenting in 25 deg.C fermentation chamber; putting high-activity dry yeast into 50 g of 1% white sugar solution at 30 ℃ for 50 min to complete activation;

(5) fruit pulp addition and fermentation

When obvious bubbles are generated in mash juice and the flavor of fermented wine appears, 2g of high-activity fruit wine dry yeast, 50000 u of amylase, 100000 u of saccharifying enzyme, 6000 u of pectinase and SO are added₂And the fruit juice after standing is mixed evenly, the yeast activation method is that high-activity dry yeast is put into 40 g of 1 percent white sugar solution with the temperature of 30 ℃ for 50 min, the fruit juice with the yeast is quickly and evenly stirred with the wine mash, the container is covered, and the fermentation is continued in a fermentation chamber with the temperature of 23 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a distilling device, wherein 8% of the wine which is distilled out firstly during distillation is received and stored by a container independently, and the wine is a wine head; then, the steamed 85% wine is separately received and contained by a container, the wine is a wine body, and the tail is pinched when the wine is distilled at the wine degree of 25 degrees; finally, 7% of the steamed wine is separately received and stored by a container, and the wine is the feints;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 70 days;

(8) blending, filling and sealing

Mixing 10 aged wines produced in different batches according to the alcohol content of 25 degrees, properly adding the wine heads and the wine tails in different batches, uniformly mixing, filling into a clean wine bottle, and aging in the wine bottle for 40 days to obtain the finished wine.

The flavor of the obtained finished wine not only reflects the flavor of the traditional wheat millet wine in China, but also properly blends the flavors of apples and pears; mellow taste, pure taste, clean taste and clean aftertaste.

Example 7

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting rice and sorghum which are free from mildew and insects and are not grown as wine brewing raw materials;

selecting ripe bananas and oranges which are not damaged by diseases and insect pests as wine brewing raw materials;

selecting Xiaoqu and bran koji as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active dry saccharomyces cerevisiae as a fermentation strain;

(2) grain pretreatment

Rice is subjected to whitening treatment, cleaning, soaking in water for 4 h, cleaning and draining;

removing impurities from sorghum, cleaning, peeling, soaking in water for 3 h, cleaning, and draining;

cleaning banana, blanching, pulping, and adding SO₂0.15 g/kg, standing for 6 h;

grinding mandarin orange with mandarin orange oil mill to obtain mandarin orange juice, vacuum degassing at 45 deg.C, and adding SO₂0.12g/kg, standing for 4 h;

(3) raw material collocation

3.5 kg of rice and 1.5 kg of sorghum; 7 kg of banana jam and 3 kg of citrus pulp;

(4) mixing with yeast, adding yeast, and fermenting

Putting the drained wheat and sorghum into a fermentation tank, and adding 11 kg of water; preparing distiller's yeast powder from 90 g of Xiaoqu and 35 g of bran koji, uniformly mixing with 75000 u of amylase, 350000 u of saccharifying enzyme and 16.5 g of active dry saccharomyces cerevisiae, then putting into a fermentation tank, uniformly stirring with rice sorghum and the like, planning that the total loading amount of grains and fruit materials is 80% of the volume of a container, then covering a container cover, and placing in a fermentation chamber at 27 ℃ for fermentation; putting active dry yeast into 500 g of 1% white sugar solution at 30 deg.C for activating for 35 min;

(5) fruit pulp addition and fermentation

When bubbles are apparently generated in the mash and the flavor of the fermented wine appears, 30g of activated yeast, 50000 u of amylase, 150000 u of saccharifying enzyme, 8000 u of pectinase and SO are added₂And mixing the well-standing banana jam and orange juice uniformly, wherein the yeast activation method comprises the steps of putting active dry yeast into 500 g of 1% white granulated sugar solution at 30 ℃ for 35min, quickly and uniformly stirring the yeast-added fruit material and the wine mash, covering a container, and continuing to ferment in a fermentation chamber at 24 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, and receiving and storing 6% of the distilled wine in a container independently, wherein the 6% of the distilled wine is the head of the wine; then, 85% of the steamed wine is separately received and contained by a container, the container is a wine body, and the tail is pinched when the wine is distilled at the alcohol content of 25 ℃; finally, 5-10% of the steamed wine is independently received and stored by a container, and the wine is a wine tail;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 80 days;

(8) blending, filling and sealing

Mixing 5 aged wines produced in different batches according to the alcohol content and flavor of 25 degrees, then properly adding the wine heads and the wine tails in different batches, uniformly mixing, aging for 40 days again, and filling into a clean wine bottle to obtain the finished wine.

The flavor of the obtained finished wine not only reflects the flavor of the traditional Chinese sorghum wine and rice wine, but also properly blends the flavors of bananas and oranges; mellow taste, pure taste, clean taste and clean aftertaste.

Example 8

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting rice, sorghum and wheat without mildew and without pests as wine brewing raw materials;

selecting ripe bananas which are not damaged by diseases and insect pests and are not rotten as wine brewing raw materials;

selecting medium temperature koji as a raw material;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active dry saccharomyces cerevisiae as a fermentation strain;

(2) grain pretreatment

Rice is subjected to whitening treatment, cleaning, soaking in water for 4 h, cleaning and draining;

removing impurities from wheat, cleaning, soaking in water for 2 h, cleaning, and draining;

removing impurities from sorghum, cleaning, peeling, soaking in water for 3 h, cleaning, and draining;

cleaning banana, blanching, pulping, adding 0.13 g/kg SO₂Standing for 5 h;

(3) raw material collocation

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

(4) mixing with distiller's yeast, adding distiller's yeast, and fermenting

Putting the rice and sorghum wheat into a fermentation tank, and adding 20 kg of water; preparing 300 g of medium-temperature yeast into yeast powder, uniformly mixing the yeast powder with 100000 u of amylase, 750000 u of glucoamylase and 35 g of active dry yeast, then fully and uniformly mixing the yeast powder with the mixed grains in the fermentation cylinder, taking a space enough for banana sauce, covering a container cover, and fermenting in a fermentation chamber at 26 ℃; putting dry yeast into 500 g of 1% white sugar solution at 30 deg.C, and activating for 30 min;

(5) fruit pulp addition and fermentation

When obvious bubbles are generated in mash juice and the flavor of fermented wine appears, 30g of activated active saccharomyces cerevisiae, 100000 u of amylase, 250000 u of saccharifying enzyme, 8000 u of pectinase and SO are added₂And mixing the well-standing banana jam uniformly, wherein the activation method of the yeast is to put active dry yeast into 500 g of 1% white sugar solution with the temperature of 30 ℃ for 30min, rapidly and uniformly stir the banana jam with the yeast and the wine mash, cover the container, and continue to ferment in a fermentation chamber with the temperature of 24 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, wherein 10% of the wine which is firstly distilled during distillation is separately received and stored by using a container, and the wine is a wine head; then, 80% of the steamed wine is separately received and contained by a container, the wine is a wine body, and the tail of the wine is pinched when the wine body is 42 degrees; finally, 10% of the steamed wine is separately received and stored by a container, and the wine is the feints;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 90 days;

(8) blending, filling and sealing

Mixing 15 aged wines produced in different batches according to the alcohol content of 42 degrees, properly adding the heads and tails of the wines in different batches, uniformly mixing, aging for 90 days again, and filling into a clean wine bottle to obtain a finished wine.

The flavor of the finished product wine not only reflects the flavor of the traditional Chinese yeast wine, but also just blends the flavor of fruit wine; mellow taste, pure taste, clean taste and clean aftertaste.

Example 9

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting mildew-free and non-worm-growing rice, sorghum, wheat, dried sweet potatoes and the like as wine brewing raw materials;

selecting non-rotten bananas and oranges without diseases and insect pests as wine brewing raw materials;

selecting medium-temperature koji and bran koji as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active dry saccharomyces cerevisiae as a fermentation strain;

(2) grain pretreatment

Rice is subjected to whitening treatment, cleaning, soaking in water for 3.5 h, cleaning and draining;

removing impurities from wheat, cleaning, soaking in water for 2.5 h, cleaning, and draining;

removing impurities from sorghum, cleaning, peeling, soaking in water for 3 h, cleaning, and draining;

removing impurities from dried sweet potato, moderately pulverizing (20 mesh), and soaking in water for 3 hr;

cleaning banana, blanching, pulping, adding 0.12g/kg SO₂Standing for 4 h;

grinding mandarin orange with mandarin orange oil mill to obtain mandarin orange juice, vacuum degassing at 45 deg.C, and adding 0.12g/kg SO₂Standing for 4 h;

(3) raw material collocation

2 kg of rice, 5 kg of sorghum, 2 kg of wheat and 1 kg of dried sweet potatoes; 8 kg of banana jam and 2 kg of citrus pulp;

(4) mixing with yeast, adding yeast, and fermenting

Putting the treated grains into a fermentation vat, and adding 20 kg of water; preparing 160 g of medium-temperature yeast and 120g of bran yeast into distiller's yeast powder, uniformly mixing the distiller's yeast powder, 120000 u of amylase, 650000 u of saccharifying enzyme and 45 g of active dry yeast, adding the mixture into a fermentation tank, fully and uniformly mixing the mixture with grain raw materials and the like, taking a space for reserving fruit materials, wherein the total loading amount is 80% of the volume of a container, covering a container cover, and placing the container in a fermentation chamber at 28 ℃ for fermentation; putting yeast into 450 g of 1% white sugar solution at 30 deg.C, and activating for 45 min;

(5) fruit pulp addition and fermentation

When bubbles are obviously generated in mash juice and the flavor of fermented wine appears, 45 g of activated yeast, 100000 u of amylase, 250000 u of saccharifying enzyme, 7200 u of pectinase and SO are added₂And mixing the well-standing banana jam and orange juice uniformly, wherein the yeast activation method comprises the steps of putting active dry yeast into 450 g of 1% white granulated sugar solution at 30 ℃ for 45min, quickly and uniformly stirring the fruit pulp mud with the yeast and the wine mash, covering a container, and continuing to ferment in a fermentation chamber at 25 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, and receiving and storing 10% of the wine which is firstly distilled by using a container independently, wherein the wine is a wine head; then 80% of the steamed wine is separately received and contained by a container, which is a wine body, and the tail is pinched when the wine is at the alcohol content of 39 ℃; finally, 10% of the steamed wine is separately received and stored by a container, and the wine is the feints;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 90 days;

(8) blending, filling and sealing

Mixing 15 aged wines produced in different batches according to the alcohol content of 39 degrees, properly adding the heads and tails of the wines in different batches, uniformly mixing, aging for 90 days again, and filling into a clean wine bottle to obtain a finished wine.

The flavor of the finished wine not only reflects the flavor of the traditional Chinese yeast wine, but also properly blends the flavors of bananas and oranges; mellow taste, pure taste, clean taste and clean aftertaste.

Example 10

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting rice and corn without mildew and without worm as wine brewing raw materials;

selecting non-rotten bananas without diseases and pests as a brewing raw material;

selecting Xiaoqu and bran koji as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active dry saccharomyces cerevisiae as a fermentation strain;

(2) grain pretreatment

Rice is subjected to whitening treatment, cleaning, soaking in water for 4 h, cleaning and draining;

removing impurities from semen Maydis, cleaning, peeling, removing plumule, pulverizing (20 mesh), and soaking in water for 3 hr;

cleaning banana, blanching, pulping, adding 0.14 g/kg SO₂Standing for 6 h;

(3) raw material collocation

5 kg of rice and 3 kg of corn; 7 kg of banana jam;

(4) mixing with yeast, adding yeast, and fermenting

Putting the treated rice and corn into a fermentation vat, and adding 12 kg of clean clear water; preparing 60 g of Xiaoqu and 60 g of bran koji into distiller's yeast powder, uniformly mixing with 90000 u of amylase, 450000 u of saccharifying enzyme and 32 g of active dry saccharomyces cerevisiae, then adding ice in a fermentation vat, uniformly stirring with grain raw materials and the like, paying attention to the space of banana jam, keeping the total loading amount to be 75% of the volume of a container, then covering a container cover, and placing in a fermentation chamber at 26 ℃ for fermentation; firstly, putting active dry yeast into 340 g of 1% white granulated sugar solution with the temperature of 30 ℃ to activate for 40 min;

(5) fruit pulp addition and fermentation

When bubbles are apparently generated in the mash and the flavor of the fermented wine appears, 24 g of activated yeast, 100000 u of amylase, 350000 u of saccharifying enzyme, 7000 u of pectinase and SO are added₂And mixing the well-stood banana jam uniformly, putting active dry yeast into 240 g of 1% white sugar solution at 30 ℃ in advance for activation for 40 min, quickly and uniformly stirring the banana jam with the yeast and the wine mash, covering a container, and continuing fermentation in a fermentation chamber at 23 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, and receiving and storing 10% of the wine which is firstly distilled by using a container independently, wherein the wine is a wine head; then 80% of the steamed wine is separately received and contained by a container, which is a wine body, and the tail is pinched when the wine is 30 degrees; finally, 10% of the steamed wine is separately received and stored by a container, and the wine is the feints;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 80 days;

(8) blending, filling and sealing

Mixing 8 aged wines produced in different batches according to the alcohol content of 30 degrees, properly adding the heads and tails of the wines in different batches, uniformly mixing, aging for 70 days again, and filling into a clean wine bottle to obtain a finished wine.

The flavor of the finished product wine not only reflects the flavor of the traditional Chinese yeast wine, but also properly blends the flavor of bananas; mellow taste, pure taste, clean taste and clean aftertaste.

Example 11

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting rice, corn and wheat without mildew and without worm as wine brewing raw materials;

selecting non-rotten oranges without diseases and insect pests as wine brewing raw materials;

selecting wheat koji and bran koji as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active dry saccharomyces cerevisiae as a fermentation strain;

(2) grain pretreatment

Rice is subjected to whitening treatment, cleaning, soaking in water for 3 h, cleaning and draining;

removing impurities from semen Maydis, cleaning, peeling, removing plumule, pulverizing (20 mesh), and soaking in water for 3 hr;

removing impurities from wheat, cleaning, soaking in water for 3 h, cleaning, and draining;

grinding mandarin orange with mandarin orange oil mill to obtain mandarin orange juice, vacuum degassing at 45 deg.C, and adding 0.10 g/kg SO₂Standing for 2 h;

(3) raw material collocation

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

(4) mixing with yeast, adding yeast, and fermenting

Preparing 250 g of wheat koji and 100 g of bran koji into distiller's yeast powder, uniformly mixing the distiller's yeast powder with 150000 u of amylase and 350000 u of glucoamylase, uniformly scattering the mixture on the cooled mixed raw material of grains, fully and uniformly stirring the mixture, then filling the mixture into a fermentation cylinder, paying attention to the space of the fruit material, wherein the total filling amount is 80 percent of the volume of a container, making the center of a material layer into an inverted horn-shaped nest after filling the material, then covering a container cover, and placing the mixture in a fermentation chamber at 27 ℃ for fermentation;

(5) fruit pulp addition and fermentation

When the flavor of the fermented wine appears, the inverted trumpet-shaped pitThe fermented juice is formed, and bubbles are obviously generated in the fermented juice, and 35 g of activated yeast, 100000 u of amylase, 300000 u of saccharifying enzyme, 7500 u of pectinase and SO are added₂And the well-placed orange juice is uniformly mixed, the yeast activation method is that active dry yeast or high-activity dry yeast is put into 450 g of 1% white granulated sugar solution with the temperature of 30 ℃ for 45min, the orange juice added with the yeast and the wine mash are quickly and uniformly stirred, a container is covered, and the fermentation is continued in a fermentation chamber with the temperature of 24 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, and receiving and storing 10% of the wine which is firstly distilled by using a container independently, wherein the wine is a wine head; then, 82% of the steamed wine is separately received and contained by a container, which is a wine body, and the tail is pinched when the wine is at 28 degrees; finally, 8% of the steamed wine is separately received and stored by a container, and the wine is the feints;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 90 days;

(8) blending, filling and sealing

Mixing 12 aged wines produced in different batches according to the alcohol content of 28 degrees, properly adding the heads and tails of the wines in different batches, uniformly mixing, aging for 30 days again, and filling into a clean wine bottle to obtain a finished wine.

The flavor of the finished wine not only reflects the flavor of the traditional Chinese yeast wine, but also properly blends the flavor of oranges; mellow taste, pure taste, clean taste and clean aftertaste.

Example 12

A raw material fruit and grain mixed distilled liquor and a method for preparing the raw material by brewing the distilled liquor comprise the following steps:

(1) raw material preparation

Selecting rice without mildew and without worm as brewing raw material;

selecting the canes which are free from diseases, insect pests and rot as wine brewing raw materials;

selecting small yeast as a raw material;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting fresh saccharomyces cerevisiae as a fermentation strain;

(2) grain pretreatment

Rice is subjected to whitening treatment, washed, soaked in water overnight, and added with 2g/kg of edible lactic acid in the soaking water;

removing impurities from caulis Sacchari sinensis, crushing, adding 0.12g/kg SO₂Standing for 4 h;

(3) raw material collocation

8 kg of rice; 8 kg of sugarcane;

(4) putting the drained rice into a fermentation tank, adding 16 kg of clean clear water, and paying attention to the space of the sugarcane material, wherein the total loading amount is 80% of the volume of the container; preparing 180 g of Xiaoqu into distiller's yeast powder, uniformly mixing with 120000 u of amylase, 500000 u of glucoamylase and 250 g of fresh saccharomyces cerevisiae, adding into a fermentation tank, uniformly mixing with rice and the like, covering a container cover, and fermenting in a fermentation chamber at 28 ℃;

(5) fruit pulp addition and fermentation

When the flavor of the fermented wine appears, mash is formed in the inverted horn-shaped nest, obvious bubbles can be seen in the mash, and 200g of fresh yeast, 90000 u of amylase, 200000 u of saccharifying enzyme, 5000 u of pectinase and SO are added₂And the well-placed sugarcane material is uniformly mixed, the sugarcane material added with the yeast and the wine mash are quickly and uniformly stirred, the container is covered, and the fermentation is continued in a fermentation chamber at the temperature of 22 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using a wine distilling device, and separately receiving and storing 8% of the wine which is firstly distilled by using a container, wherein the wine is a wine head; then, 85% of the steamed wine is separately received and contained by a container, which is a wine body, and the tail is pinched when the wine is at 25 degrees; finally, 7% of the steamed wine is separately received and stored by a container, and the wine is the feints;

(7) sealed aging

Sealing the distilled wine in a container, standing, and aging for 50 days;

(8) blending, filling and sealing

Mixing 7 aged wines produced in different batches according to the alcohol content of 25 degrees, properly adding the heads and tails of the wines in different batches, uniformly mixing, aging for 70 days again, and filling into a clean wine bottle to obtain a finished wine.

The flavor of the finished product wine not only reflects the flavor of the traditional Chinese yeast wine, but also just blends the flavor of the sugarcane; mellow taste, pure taste, clean taste and clean aftertaste.

The above is only a preferred embodiment of the present invention, and various modifications and changes can be made thereto by those skilled in the art based on the above-described concept of the present invention. For example, the kind, ratio and amount of grain, the kind, ratio and amount of fruit, the ratio of grain to fruit, the kind and amount of distiller's yeast, the kind and amount of enzyme preparation, the fermentation temperature and time, etc. However, such similar changes and modifications are also within the spirit of the present invention.

Claims (2)

1. A fruit and grain brewed distilled liquor is characterized in that:

the flavor of the drinking wine prepared by distilling the non-steamed grains and the fruits after the mixed brewing not only reflects the flavor of the traditional Chinese yeast wine, but also properly blends the flavor of the fruit wine; mellow taste, pure taste, clean taste and clean aftertaste.

2. The raw material brewing method of the fruit and grain mixed distilled liquor based on the method 1 is characterized by comprising the following steps:

(1) raw material preparation

Selecting one or two or more of rice, sorghum, corn, wheat, husked millet and other grains without mildew or worm as wine brewing raw materials; other crops with high starch content such as coix seed, cassava flour, potato, pea, dried sweet potato and the like can also be used as raw materials, but the single or mixture of the raw materials can only be mixed with grains such as rice, sorghum, corn, wheat, pea, millet and the like in a proportion of less than 30 percent by mass to serve as brewing raw materials;

selecting ripe fruits such as banana, mandarin orange, pomelo and the like which are not rotten and have no diseases and pests as raw materials for brewing wine, and also selecting other all fruits such as ripe apples, dragon fruits, peaches, pears, jujubes, passion fruits (passion fruit) and the like which are not rotten and have no diseases and pests as raw materials for brewing wine;

selecting one or more of wheat koji, bran koji and medium-temperature koji as raw materials, and also using high-temperature koji or ultrahigh-temperature koji as raw materials;

selecting amylase, saccharifying enzyme and pectinase as raw materials;

selecting active or high-activity dry yeast or fresh yeast of wine and fruit wine as a fermentation strain;

(2) grain pretreatment

Performing whitening treatment on rice, cleaning, soaking in water for 2-4 h, cleaning, and draining;

removing impurities from wheat, cleaning, soaking in water for 2-4 h, cleaning, and draining;

removing impurities from sorghum, cleaning, peeling, soaking in water for 2-4 h, cleaning, and draining;

removing impurities from corn, cleaning, peeling and degerming the corn, properly crushing the corn (20-40 meshes), soaking the corn in water, and soaking the corn in the water for 2-4 hours;

removing impurities from husked millet, peeling, soaking in water for 2-4 h, cleaning, and draining; (ii) a

Removing impurities from other grains, cleaning, or soaking in water (such as Coicis semen and semen Pisi Sativi), or soaking in water (such as dried sweet potato) after pulverizing, or directly soaking in water (such as cassava powder), or directly performing the following process (such as potato) after pulverizing;

cleaning banana, pulping, and adding SO₂0.1-0.15 g/kg, and standing for 2-6 h;

grinding mandarin orange, fructus Citri Tangerinae, fructus Citri Junoris, and fructus Citri Grandis to obtain juice, vacuum degassing at 45 deg.C, and adding SO₂0.1-0.15 g/kg, and standing for 2-6 h;

other fruits can be made into juice or pulp according to their characteristics, and SO can be added₂0.06-0.15 g/kg, and standing for 2-6 h;

(3) raw material collocation

Carefully selecting the matching of the raw materials according to the flavor of the raw materials and the flavor after brewing;

one or more of rice, sorghum, corn, wheat and husked millet can be mixed in any proportion, other cereals are mixed in any proportion, and then the mixture is mixed with one or more of rice, sorghum, corn, wheat and husked millet in a proportion of not more than 30% of the total mass of the cereal mixture, and the mixture forms a cereal mixed raw material;

the pulp or juice or fruit juice of fruits such as bananas, oranges, tangerines, oranges, pomelos and the like can be matched with any grain mixture raw material, and the content of the pulp or juice or fruit juice can be 50-300% of the mass of the grain mixture raw material; the rice, the wheat, the husked millet, the oat (barley) and the like can be matched with any fruit for brewing wine, and the pulp paste or pulp juice or fruit juice of the fruit accounts for 50-300% of the mass of the raw materials of the grain mixture; the passion fruit can be matched with any grain mixture raw material, and the mass of the passion fruit accounts for 50-200% of the mass of the grain mixture raw material; other fruits need to be selected, and apples, kiwi fruits, pears, pitaya, fresh jujubes and the like are not suitable for being mixed with sorghum and corns for brewing, because the sorghum liquor has very strong fragrance, particularly when being brewed by high-temperature yeast, the sorghum liquor has strong fragrance, and the corn wine has very strong and special corn fragrance, so that the flavors of the fruits such as the kiwi fruits, the pears and the like are easily covered;

the selection of the distiller's yeast is important, and the selection of the wheat yeast, the bran yeast and the medium temperature yeast is preferably used for brewing the fruit and grain mixed distilled wine; the high-temperature koji and the ultra-high-temperature koji can be selected for use in special occasions, for example, the high-temperature koji can be selected for brewing orange juice kaoliang wine, pawpaw corn wine and the like with special strong fragrance, and the ultra-high-temperature koji can be selected for brewing durian corn wine;

the selection of the saccharomyces cerevisiae and the fruit wine yeast is selected according to the flavor characteristics of the fruit and grain mixed brewed wine, the saccharomyces cerevisiae is selected when the main flavor of the wine is the flavor of grain wine, and the fruit wine yeast is selected when the main flavor of the wine is fruit wine;

(4) mixing with yeast, adding yeast, and fermenting

Preparing distiller's yeast into distiller's yeast powder, wherein the dosage of the distiller's yeast is 15-30 g/kg of mixed grain raw material, the dosage of amylase is 10-30 u/g of mixed grain raw material, the dosage of glucoamylase is 50-80 u/g of mixed grain raw material, and the dosage of yeast is 1-5 g/kg of mixed grain raw material of active dry yeast or 0.2-0.6 g/kg of mixed grain raw material of high-activity dry yeast; uniformly mixing distiller's yeast powder with amylase, glucoamylase and yeast, then fully and uniformly mixing with grains added with 2-3 times of clean water or mixed grain raw materials, putting into a fermentation container, wherein the fermentation container can be a jar, a bottle or a tank, the loading amount (the total amount of grains and fruit materials, not the amount of a grain mixture, so that a space is reserved for containing the fruit materials, or the grains and the fruit materials are mixed later and then are subpackaged into a plurality of containers) is 70-80% of the volume of the container, covering a container cover after the materials are loaded, and putting into a fermentation chamber at 25-28 ℃ for fermentation;

(5) fruit pulp addition and fermentation

When obvious bubbles are generated in mash juice and the flavor of fermented wine appears, activated yeast, 10-30 u/g of amylase mixed grain raw material, 20-40 u/g of saccharifying enzyme mixed grain raw material, 5-10 u/g of pectinase mixed fruit raw material and SO₂And the fruit pulp, juice or fruit juice which is well stood is uniformly mixed, the using amount of yeast is 1-5 g/kg of active dry yeast, or 0.2-0.6 g/kg of high-activity dry yeast, or 10-30 g/kg of fresh yeast, the yeast activation method is that the active dry yeast or the high-activity dry yeast is put into 1% white sugar solution with the mass 10-20 times of that of the yeast and the temperature of 30 ℃ for 30-60 min, the fruit pulp, juice or fruit juice added with the yeast and the wine mash are rapidly and uniformly stirred, a container is covered, and the fermentation is continued in a fermentation chamber with the temperature of 22-25 ℃ until the fermentation is finished;

(6) wine steaming device

Distilling the wine from the fermented wine mash by using distillation equipment or wine distilling equipment, wherein 5-10% of the wine which is firstly distilled during distillation is independently received and stored by using a container, and the wine is a wine head; then, 80-90% of the steamed wine is separately received and contained by a container, and the wine is a wine body; finally, 5-10% of the steamed wine is independently received and stored by a container, and the wine is the feints; the method comprises the following steps of 1, pinching the tail of 80-90% of the distilled part of the wine with the alcohol content of 22 degrees when the alcohol content of the wine body reaches 22 degrees, and pinching the tail of 80-90% of the distilled part of the wine with the alcohol content of 52-55 degrees when the alcohol content of the wine body reaches 52-55 degrees; or producing wine with the alcohol content of 25-50 degrees, and pinching the tail according to the alcohol content of the produced wine;

(7) sealed aging

Sealing and storing the distilled wine in a container, and ageing for 30-90 days;

(8) blending, filling and sealing

Mixing aged wine produced in different batches according to required alcohol content and flavor, then properly adding different batches of foreshots and feints, uniformly mixing, and filling into clean wine bottles to obtain final finished wine; the mixed wine can be aged for 30-90 days again, and then the wine is filled into a clean wine bottle to obtain finished wine.