CN111518652A - Lees sweet wine and preparation method thereof - Google Patents
Lees sweet wine and preparation method thereof Download PDFInfo
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- CN111518652A CN111518652A CN202010333163.7A CN202010333163A CN111518652A CN 111518652 A CN111518652 A CN 111518652A CN 202010333163 A CN202010333163 A CN 202010333163A CN 111518652 A CN111518652 A CN 111518652A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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Abstract
The invention discloses a lees sweet wine and a preparation method thereof, comprising the following preparation steps: 1) making rice into polished rice and steaming in a rice steaming device; inoculating Aspergillus oryzae strain in cooked rice to obtain white rice koji; 2) putting rice and water into a cooking vessel, cooking according to the procedures of firstly soaking in low-temperature water and then cooking in high-temperature water, and then cooling; sequentially adding amylase and rice koji into a cooking vessel for saccharification reaction to prepare rice koji saccharification liquid; 3) mixing the rice koji saccharified liquid with sake lees, adding a colloidal aqueous solution, and homogenizing to obtain a mixed solution; adding an acid agent and edible salt into the mixed solution, uniformly mixing, and fixing the volume to obtain a prepared solution; step 4): and (5) sterilizing the prepared liquid twice to obtain a canned lees sweet wine finished product. The preparation method provided by the invention is novel, reasonable and easy to operate, and the prepared distiller's grains liqueur has the characteristics of smooth and natural taste, moderate acidity, good integral flavor, long-term normal-temperature storage and the like.
Description
Technical Field
The invention relates to the technical field of liqueur, and particularly provides a lees liqueur and a preparation method thereof.
Background
The preparation method of the liqueur serving as the Japanese traditional sweet drink comprises the following steps: mixing rice koji and cooked rice, heating while saccharifying, diluting, and adding edible salt or white sugar as required. The sweet wine contains various components such as water-soluble vitamins, minerals, amino acids, organic acids and dietary fiber, and is a food with rich nutritional components.
At present, since liqueurs are sold in sealed containers such as cans, etc., and high-temperature sterilization is required for normal-temperature storage, the liqueurs have a relatively high pH value, and if high-temperature sterilization is simply performed only for long-term storage at room temperature, the liqueurs are easily discolored or deteriorated.
In order to solve the problem of discoloration or deterioration, it is necessary to lower the pH of the liqueur to weaken the sterilization conditions, but the sourness is too strong to make the liqueur thick and weak in flavor.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
In order to overcome the defects, the invention provides the lees sweet wine and the preparation method thereof, the preparation method is novel, reasonable and easy to operate, and the lees sweet wine prepared by the preparation method has the characteristics of smooth and natural taste, moderate acidity, good integral flavor, long-term normal-temperature storage and the like.
The technical scheme adopted by the invention for solving the technical problem is as follows: a method for preparing a lees sweet wine comprises the following steps:
step 1), starter making: firstly, rice is pretreated to be made into polished rice with polished rice step-size of below 70%, and the obtained polished rice is sent into rice steaming equipment to be steamed; inoculating aspergillus oryzae strains into the steamed rice, and standing at the temperature of 20-40 ℃ for 48-60 hours, ventilating occasionally and stirring to prepare white rice koji; then controlling the moisture content of the obtained rice koji to be 5-15% by a hot air drying technology;
step 2) saccharification: putting rice and water into a cooking vessel according to the material-water ratio of 1 (5-8), cooking according to the procedures of firstly soaking in low-temperature water and then cooking in high-temperature water, and cooling to normal temperature after cooking; sequentially adding amylase and the rice koji obtained in the step 1) into the cooking vessel to perform saccharification reaction for 5-8 hours to prepare rice koji saccharification liquid, and then cooling the rice koji saccharification liquid to below 20 ℃ for later use;
step 3) blending: firstly, mixing the cooled rice koji saccharified liquid with the sake lees, then adding a colloidal aqueous solution into the mixture, and then carrying out homogenization treatment to uniformly disperse the rice koji saccharified liquid, the sake lees and the colloidal aqueous solution to prepare a mixed solution; then adding an acid agent with an insignificant acid feeling characteristic and edible salt into the obtained mixed solution, uniformly mixing, and fixing the volume to obtain a prepared solution;
and step 4) sterilization: performing first sterilization treatment on the prepared liquid, and canning to obtain a canned semi-finished product; and then carrying out secondary sterilization treatment on the obtained semi-finished canned wine to obtain a canned wine dreg sweet wine finished product.
As a further improvement of the present invention, in the step 1), the processing method of the rice steaming equipment comprises: steaming the polished rice for 50-80 min by using high-pressure steam until the whole rice is uniformly steamed and has no white core; and in the steaming process, the rice needs to be continuously stirred.
As a further improvement of the present invention, the specific manufacturing method of the step 2) is as follows: mixing rice and water according to the ratio of 1: (6-7), putting the materials and water together into a cooking vessel, soaking the materials and water in low-temperature water for 50-80 min, heating to 92-98 ℃, cooking for 20-40 min, continuously stirring the rice at a rotating speed of 30-60 rpm in the cooking process, cooling to normal temperature after cooking, and fixing the volume; and then adding amylase into the cooking vessel, stirring for 5-10 min, then adding the rice koji obtained in the step 1) into the cooking vessel, heating to 50-70 ℃, and then carrying out saccharification reaction for 5-8 h to obtain the rice koji saccharification liquid.
As a further improvement of the invention, in the step 3), the colloid is at least one of soybean polysaccharide, pectin and sodium carboxymethylcellulose, and the concentration of the colloid aqueous solution is 1-3%;
the sour agent is at least one of gluconic acid-lactone, phytic acid and lactic acid.
As a further improvement of the present invention, in the step 4), the first sterilization treatment is performed by using a UHT sterilization method, and the sterilization parameters are as follows: the sterilization temperature is 100-130 ℃, and the sterilization time is 5-60 s;
the parameters of the second sterilization treatment are as follows: the sterilization temperature is 85-110 ℃, and the sterilization time is 10-60 min.
The invention also provides the wine dreg sweet wine which is prepared by the preparation method of the wine dreg sweet wine.
As a further improvement of the invention, the lees-liqueur has the following raw material formula in percentage by weight: 2 to 15 percent of rice koji saccharified liquid, 2 to 15 percent of sake lees, 0.05 to 0.3 percent of colloidal aqueous solution, 0.005 to 0.1 percent of sour agent, 0.1 to 0.2 percent of edible salt and the balance of water.
As a further improvement of the invention, the lees-liqueur has the following raw material formula in percentage by weight: 2 to 10 percent of rice koji saccharified liquid, 2 to 10 percent of sake lees, 0.1 to 0.2 percent of colloidal aqueous solution, 0.01 to 0.08 percent of sour agent, 0.13 to 0.18 percent of edible salt and the balance of water.
As a further improvement of the invention, the colloid is at least one of soybean polysaccharide, pectin and sodium carboxymethylcellulose, and the concentration of the colloid aqueous solution is 1-3%;
the sour agent is at least one of gluconic acid-lactone, phytic acid and lactic acid.
The invention has the beneficial effects that: by optimizing the raw material formula and the preparation method, the prepared finished wine of the lees and the sweet wine has the characteristics of smooth and natural taste, moderate acid feeling, good integral flavor, long-term normal-temperature storage and the like.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples.
The invention discloses a lees sweet wine and a preparation method thereof, the preparation method is novel, reasonable and easy to operate, and the lees sweet wine prepared by the preparation method has the characteristics of smooth and natural taste, moderate acidity, good integral flavor, long-term normal temperature storage and the like. The invention mainly aims to optimize and innovate the raw material formula and the preparation method of the wine dreg sweet wine, and the specific description is as follows:
firstly, the dregs of wine are prepared into the sweet wine
Examples 1 to 3 were prepared from the following steps 1) to 4) based on the weight of the raw materials shown in table 1:
step 1), starter making: firstly, pretreating rice by using a vertical rice polisher to prepare polished rice with polished rice step-size of 70%, feeding the obtained polished rice into rice steaming equipment, steaming the polished rice for 60min by using high-pressure steam until the whole rice is uniformly steamed and has no white core, and continuously stirring the rice at a stirring speed of 40rpm in the steaming process to promote the whole rice to be quickly and uniformly steamed; inoculating Aspergillus oryzae strain into steamed rice, standing at 25 deg.C for 55 hr, ventilating and stirring to obtain white rice koji; then controlling the moisture content of the obtained rice koji to be 8 percent by a hot air drying technology;
step 2) saccharification: putting rice and water into a cooking vessel according to a material-water ratio of 1:6, soaking in low-temperature water for 60min, heating to 98 ℃, cooking for 30min, continuously stirring the rice at a rotating speed of 40rpm in the cooking process, cooling to normal temperature after cooking, and fixing the volume; then adding amylase (the dosage of the amylase is about 2 per thousand of the dosage of the whole dry matter generally) into the cooking vessel, stirring for 6min to degrade amylose and amylopectin in raw materials into various low molecular polysaccharides, then adding the rice koji (the dosage of the rice koji is 50% -99% of the dosage of the whole dry matter generally) obtained in the step 1) into the cooking vessel to degrade various low molecular polysaccharides into small molecular saccharides, heating to 60 ℃, performing saccharification reaction for 7h to prepare rice koji saccharification liquid, and then cooling the rice koji saccharification liquid to below 20 ℃ through a scraper cooler for later use;
step 3) blending: mixing the cooled rice koji saccharifying liquid and sake lees, adding 1% colloidal aqueous solution (the colloid in the colloidal aqueous solution is formed by compounding soybean polysaccharide, pectin and sodium carboxymethylcellulose according to the weight ratio of 1: 1: 1) for protecting protein, and then carrying out homogenization treatment at the pressure of 200bar so as to uniformly disperse the rice koji saccharifying liquid, the sake lees and the colloidal aqueous solution to prepare a mixed solution; adding an acid agent and edible salt into the mixed solution, uniformly mixing, and fixing the volume to obtain a prepared solution with the pH value of 4.3-4.5;
and step 4) sterilization: performing UHT sterilization treatment on the obtained blending liquid at the sterilization temperature of 110 ℃ for 40s, and canning to obtain a canned semi-finished product; and then sterilizing the obtained canned semi-finished product for 30min at the sterilization temperature of 90 ℃ to obtain a canned lees sweet wine finished product.
Table 1: unit: weight (g)
In examples 4 to 8, the lees and liqueurs were prepared according to the weight of the raw materials shown in table 2 and according to the following steps 1) to 4):
step 1), starter making: firstly, pretreating rice by using a vertical rice polisher to prepare polished rice with polished rice step-matching degree of 50%, sending the obtained polished rice into rice steaming equipment, steaming the polished rice for 70min by using high-pressure steam until the whole rice is uniformly steamed and has no white core, and continuously stirring the rice at a stirring speed of 50rpm in the steaming process to promote the whole rice to be quickly and uniformly steamed; inoculating Aspergillus oryzae strain into steamed rice, standing at 30 deg.C for 50 hr, ventilating and stirring to obtain white rice koji; then controlling the moisture content of the obtained rice koji to be 10 percent by a hot air drying technology;
step 2) saccharification: putting rice and water into a cooking vessel according to a material-water ratio of 1:6, soaking in low-temperature water for 70min, heating to 98 ℃, cooking for 40min, continuously stirring the rice at a rotating speed of 50rpm in the cooking process, cooling to normal temperature after cooking, and fixing the volume; adding amylase into the cooking vessel, stirring for 8min to degrade amylose and amylopectin in raw materials into various low molecular polysaccharides, then adding the rice koji obtained in the step 1) into the cooking vessel to degrade various low molecular polysaccharides into small molecular saccharides, heating to 65 ℃, performing saccharification reaction for 7h to prepare rice koji saccharification liquid, and then cooling the rice koji saccharification liquid to below 20 ℃ through a scraper cooler for later use;
step 3) blending: mixing the cooled rice koji saccharified liquid and the sake lees, adding 1% colloidal aqueous solution (the colloid in the colloidal aqueous solution is formed by compounding pectin and sodium carboxymethylcellulose according to the weight ratio of 2: 1) for protecting protein, and then carrying out homogenization treatment at the pressure of 200bar so as to uniformly disperse the rice koji saccharified liquid, the sake lees and the colloidal aqueous solution to prepare a mixed solution; adding an acid agent and edible salt into the mixed solution, uniformly mixing, and fixing the volume to obtain a prepared solution with the pH value of 4.3-4.5;
and step 4) sterilization: performing UHT sterilization treatment on the obtained blending liquid at the sterilization temperature of 120 ℃ for 30s, and canning to obtain a canned semi-finished product; then, the obtained canned semi-finished product is sterilized at the temperature of 110 ℃ for 10min to obtain a canned lees sweet wine finished product. Table 2: unit: weight (g)
Examples 9 and 10 both prepared a lees liqueur according to the raw material weight as described in table 3 and according to the following steps 1) to 4):
step 1), starter making: firstly, pretreating rice by using a vertical rice polisher to prepare polished rice with polished rice step-size ratio of 60%, feeding the obtained polished rice into rice steaming equipment, steaming the polished rice for 65min by using high-pressure steam until the whole rice is uniformly steamed and has no white core, and continuously stirring the rice at a stirring speed of 40rpm in the steaming process to promote the whole rice to be quickly and uniformly steamed; inoculating Aspergillus oryzae strain into steamed rice, standing at 35 deg.C for 50 hr, ventilating and stirring to obtain white rice koji; then controlling the moisture content of the obtained rice koji to be 12 percent by a hot air drying technology;
step 2) saccharification: putting rice and water into a cooking vessel according to a material-water ratio of 1:7, soaking for 50min in low-temperature water, heating to 95 ℃, cooking for 40min, continuously stirring the rice at a rotating speed of 40rpm in the cooking process, cooling to normal temperature after cooking, and fixing the volume; then adding amylase into the cooking vessel and stirring for 10min to degrade amylose and amylopectin in raw materials into various low molecular polysaccharides, then adding the rice koji obtained in the step 1) into the cooking vessel to degrade various low molecular polysaccharides into small molecular saccharides, heating to 70 ℃, performing saccharification reaction for 6h to prepare rice koji saccharification liquid, and then cooling the rice koji saccharification liquid to below 20 ℃ through a scraper cooler for later use;
step 3) blending: mixing the cooled rice koji saccharified liquid and the sake lees, adding 1% colloidal aqueous solution (the colloid in the colloidal aqueous solution is formed by compounding soybean polysaccharide and pectin according to the weight ratio of 1: 1) for protecting protein, and then carrying out homogenization treatment at the pressure of 250bar to uniformly disperse the rice koji saccharified liquid, the sake lees and the colloidal aqueous solution to prepare a mixed solution; adding an acid agent and edible salt into the mixed solution, uniformly mixing, and fixing the volume to obtain a prepared solution with the pH value of 4.3-4.5;
and step 4) sterilization: performing UHT sterilization treatment on the obtained blending liquid at the sterilization temperature of 120 ℃ for 30s, and canning to obtain a canned semi-finished product; and then sterilizing the obtained canned semi-finished product for 20min at the sterilization temperature of 100 ℃ to obtain a canned lees sweet wine finished product. Table 3: unit: weight (g)
In addition, in order to better illustrate the advantages of the lees sweet wine product obtained by the invention, comparative examples 1 to 3 are also particularly made, which are illustrated as follows:
comparative example 1: the preparation method adopted by the method is basically the same as that of the embodiment 4, and the formula of the raw materials adopted by the method is basically the same as that of the raw materials of the embodiment 4, except that: comparative example 1 the polished rice produced after pretreating rice at the time of koji making had a polished rice step-ratio of 95%.
Comparative example 2: the preparation method adopted by the method is completely the same as that of the embodiment 4, the formula of the adopted raw materials is basically the same as that of the embodiment 4, and the only difference is that: the sour agent used in comparative example 2 was malic acid.
Comparative example 3: the preparation method adopted by the method is completely the same as that of the embodiment 4, the formula of the adopted raw materials is basically the same as that of the embodiment 4, and the only difference is that: the sour agent used in comparative example 3 was citric acid.
Second, product sensory evaluation
The 13 types of lees and liqueurs prepared in the embodiments 1 to 10 and the comparative examples 1 to 3 are subjected to sensory evaluation, the evaluation items of the sensory evaluation mainly comprise the mouthfeel and the color, the specific sensory evaluation standard is shown in the following table 4, and the sensory evaluation results are shown in the following tables 5 and 6:
TABLE 4 sensory evaluation criteria of sweet wine (five divisions)
TABLE 5 sensory evaluation results of the 13 types of lees-liqueurs
TABLE 6 organoleptic evaluation results of the lees-liqueurs of the present invention obtained in example 4 on storage
In tables 4 to 6, it can be seen that: the distiller's grains and the sweet wine prepared by the embodiment 1-10 of the invention have the characteristics of smooth and natural taste, moderate acidity, good integral flavor, long-term normal-temperature storage and the like. The lees liqueur obtained in comparative example 1 had poor taste and flavor, but had moderate acid taste. The alcohol cake liqueurs obtained in comparative example 2 and comparative example 3 have good mouthfeel, but have strong acidity, so that the overall flavor is general.
The lees sweet wine product prepared by the invention has the advantages, and is beneficial to improving and innovating the raw material formula and the preparation process, which is specifically shown in the following steps: 1) the preparation process of the rice koji saccharifying liquid is optimized, and the step degree of polished rice of the polished rice is controlled to be below 70% in the koji preparation process, so that the taste and the flavor of the sweet wine can be remarkably improved, and the comparison of sensory evaluation results between example 4 and comparative example 1 can be specifically referred. In the saccharification process, on one hand, the cooking means of the rice is optimized, and the rice is cooked by adopting the process of firstly soaking in low-temperature water and then cooking in high-temperature water, so that the starch of the rice can be fully gelatinized during cooking; on the other hand, the starch is degraded for two times by stages and at different temperatures according to the feeding sequence of 'firstly amylase and secondly rice koji', so that the quality of the obtained rice koji saccharifying liquid can be greatly improved, namely the rice koji saccharifying liquid is realized to have the following characteristics: high content of fermentable sugar, clear appearance, low impurity, no turbidity, good fluidity and other technical characteristics, thereby providing excellent technical support for improving the taste, flavor and color of the lees sweet wine product. 2) The materials of the sour agent are optimized, the sour agent is at least one of gluconic acid-lactone, phytic acid and lactic acid, and compared with other sour agents, the sour agent has no obvious sour feeling of the gluconic acid-lactone, the phytic acid and the lactic acid, the integral taste of the sweet wine product is not influenced, so that the sweet wine product has moderate sour feeling and good integral flavor, and the comparison of sensory evaluation results between the example 4 and the comparative examples 2 and 3 can be referred to; besides the characteristics, the gluconic acid-lactone also has the advantage of good effect of reducing the pH value, and can effectively reduce the sterilization intensity; the phytic acid can also effectively inhibit the undesirable phenomena of browning, deterioration and the like of the product after heating sterilization and long-time heating, and effectively improve the quality and the flavor of the sweet wine product; lactic acid brings some special fermentation flavor and is matched with the whole flavor and taste of the liqueur, so that the flavor and taste of the liqueur product are further improved. 3) The sterilization process is optimized, and the invention adopts two sterilization procedures which are respectively as follows: the first sterilization treatment is carried out on the obtained blending liquid, and the second sterilization treatment is carried out on the filled semi-finished product, the two sterilization procedures can fully sterilize the product, and the canned wine dreg and liqueur finished product can be stored for a long time at room temperature.
In conclusion, by optimizing the raw material formula and the preparation method, the prepared finished wine of the lees and the liqueur has the characteristics of smooth and natural taste, moderate acid feeling, good integral flavor, long-term normal-temperature storage and the like, and well meets the market demand.
The above-mentioned embodiments are only for illustrating the composition and efficacy of the invention, and are not to be construed as limiting the scope of the invention, therefore, all changes in equivalent structure and similar modifications which do not depart from the invention are deemed to be within the scope of the invention.
Claims (9)
1. A method for preparing a lees sweet wine is characterized by comprising the following steps: the method comprises the following manufacturing steps:
step 1), starter making: firstly, rice is pretreated to be made into polished rice with polished rice step-size of below 70%, and the obtained polished rice is sent into rice steaming equipment to be steamed; inoculating aspergillus oryzae strains into the steamed rice, and standing at the temperature of 20-40 ℃ for 48-60 hours, ventilating occasionally and stirring to prepare white rice koji; then controlling the moisture content of the obtained rice koji to be 5-15% by a hot air drying technology;
step 2) saccharification: putting rice and water into a cooking vessel according to the material-water ratio of 1 (5-8), cooking according to the procedures of firstly soaking in low-temperature water and then cooking in high-temperature water, and cooling to normal temperature after cooking; sequentially adding amylase and the rice koji obtained in the step 1) into the cooking vessel to perform saccharification reaction for 5-8 hours to prepare rice koji saccharification liquid, and then cooling the rice koji saccharification liquid to below 20 ℃ for later use;
step 3) blending: firstly, mixing the cooled rice koji saccharified liquid with the sake lees, then adding a colloidal aqueous solution into the mixture, and then carrying out homogenization treatment to uniformly disperse the rice koji saccharified liquid, the sake lees and the colloidal aqueous solution to prepare a mixed solution; then adding an acid agent with an insignificant acid feeling characteristic and edible salt into the obtained mixed solution, uniformly mixing, and fixing the volume to obtain a prepared solution;
and step 4) sterilization: performing first sterilization treatment on the prepared liquid, and canning to obtain a canned semi-finished product; and then carrying out secondary sterilization treatment on the obtained semi-finished canned wine to obtain a canned wine dreg sweet wine finished product.
2. The method for producing the lees-liqueur according to claim 1, wherein the method comprises the steps of: in the step 1), the processing method of the rice steaming equipment comprises the following steps: steaming the polished rice for 50-80 min by using high-pressure steam until the whole rice is uniformly steamed and has no white core; and in the steaming process, the rice needs to be continuously stirred.
3. The method for producing the lees-liqueur according to claim 1, wherein the method comprises the steps of: the specific manufacturing method of the step 2) comprises the following steps: mixing rice and water according to the ratio of 1: (6-7), putting the materials and water together into a cooking vessel, soaking the materials and water in low-temperature water for 50-80 min, heating to 92-98 ℃, cooking for 20-40 min, continuously stirring the rice at a rotating speed of 30-60 rpm in the cooking process, cooling to normal temperature after cooking, and fixing the volume; and then adding amylase into the cooking vessel, stirring for 5-10 min, then adding the rice koji obtained in the step 1) into the cooking vessel, heating to 50-70 ℃, and then carrying out saccharification reaction for 5-8 h to obtain the rice koji saccharification liquid.
4. The method for producing the lees-liqueur according to claim 1, wherein the method comprises the steps of: in the step 3), the colloid is at least one of soybean polysaccharide, pectin and sodium carboxymethylcellulose, and the concentration of the colloid aqueous solution is 1-3%;
the sour agent is at least one of gluconic acid-lactone, phytic acid and lactic acid.
5. The method for producing the lees-liqueur according to claim 1, wherein the method comprises the steps of: in the step 4), the first sterilization treatment adopts a UHT sterilization method, and the sterilization parameters are as follows: the sterilization temperature is 100-130 ℃, and the sterilization time is 5-60 s;
the parameters of the second sterilization treatment are as follows: the sterilization temperature is 85-110 ℃, and the sterilization time is 10-60 min.
6. A lees-liqueur prepared by the method for producing lees-liqueur according to any one of claims 1 to 5.
7. The lees liqueur according to claim 6, which is characterized in that: the lees and liqueur has the following raw material formula by weight percentage: 2 to 15 percent of rice koji saccharified liquid, 2 to 15 percent of sake lees, 0.05 to 0.3 percent of colloidal aqueous solution, 0.005 to 0.1 percent of sour agent, 0.1 to 0.2 percent of edible salt and the balance of water.
8. The lees liqueur according to claim 7, characterized in that: the lees and liqueur has the following raw material formula by weight percentage: 2 to 10 percent of rice koji saccharified liquid, 2 to 10 percent of sake lees, 0.1 to 0.2 percent of colloidal aqueous solution, 0.01 to 0.08 percent of sour agent, 0.13 to 0.18 percent of edible salt and the balance of water.
9. The lees liqueur according to claim 7, characterized in that: the colloid is at least one of soybean polysaccharide, pectin and sodium carboxymethylcellulose, and the concentration of the colloid aqueous solution is 1-3%;
the sour agent is at least one of gluconic acid-lactone, phytic acid and lactic acid.
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