CN113637546A

CN113637546A - Production method of rice-flavor liquor

Info

Publication number: CN113637546A
Application number: CN202111035377.7A
Authority: CN
Inventors: 曹荣冰; 刘幼强; 何松贵; 罗毅诗; 马淑祯; 曾宪玮
Original assignee: Guangdong Jiujiang Distillery Co ltd
Current assignee: Guangdong Jiujiang Distillery Co ltd
Priority date: 2021-09-02
Filing date: 2021-09-02
Publication date: 2021-11-12

Abstract

The invention discloses a production method of rice-flavor liquor, which comprises the following steps: mixing cooked rice, cake pill, active dry yeast and rice koji 11-50% of rice weight, soaking in water, sealing and fermenting; distilling the fermented mash obtained by fermentation, adsorbing by activated carbon, performing filter pressing, and ageing to obtain the rice-flavor liquor. The invention uses pure aspergillus oryzae or rhizopus to prepare the rice koji, and the low-temperature culture is carried out in the early stage, thereby promoting the spore germination and rapid growth. And (3) controlling the medium-temperature culture process at 38-48 ℃ in the middle stage, properly saccharifying the rice grains, generating a Maillard reaction between the generated sugar and amino acid, generating a strong and pleasant baking aroma under the drying action in the later stage, and compounding the baking aroma and the kernel aroma generated by the mould to obtain the special strong koji aroma. The rice koji contains flavor components, is used as a precursor substance of the wine to endow the wine with unique flavor, has very good harmony with the fresh aroma of rice, brings rice aroma, kernel aroma and baking aroma to the wine body, and is greatly different from the traditional rice aroma.

Description

Production method of rice-flavor liquor

Technical Field

The invention belongs to the field of wine making, and particularly relates to a production method of rice-flavor liquor.

Background

The rice-flavor liquor is one of four major flavors of Chinese liquor, has the characteristics of elegant honey flavor, sweet taste, clean taste and pleasant smell in style compared with strong flavor, sauce flavor and faint scent, and is deeply loved by consumers in south China. The method has the advantages of short production period and high wine yield in the brewing process, and is particularly suitable for high-temperature climates in south China, so that a plurality of rice-flavor liquor enterprises are available in south China.

According to the traditional rice-flavor liquor production process, rice is used as a raw material, Xiaoqu is used as a saccharification leavening agent, and the liquor with compound fragrance and ethyl lactate, ethyl acetate and beta-phenylethyl alcohol as main bodies is obtained through solid culture saccharification, liquid fermentation and liquid distillation. The process has the advantages of large occupied space, high labor intensity, low mechanization degree, low utilization rate of raw materials, high production expansion cost and bitter taste of the wine body.

Disclosure of Invention

The invention aims to provide a production method of rice-flavor liquor, which improves the liquor yield, endows the liquor with yeast flavor, rice flavor, kernel flavor and baking flavor, and has mellow, sweet and full liquor body and fresh and clean aftertaste.

The purpose of the invention is realized by the following technical scheme:

a production method of rice-flavor liquor comprises the following steps:

(1) mixing cooked rice, cake pill, active dry yeast and rice koji 11-50% of rice weight, soaking in water, sealing and fermenting; controlling the temperature of the product to be 18-36 ℃ four days before fermentation, and controlling the total fermentation time to be 12-30 days;

the rice in the step (1) is round-grained rice, long-shaped rice or glutinous rice, and the rice is fully soaked, cooked thoroughly and cooled for use;

the rice koji in the step (1) is obtained by inoculating a koji seed into polished round-grained rice for culture, and specifically comprises the following steps:

A. inoculating the yeast seed to potato culture medium, and culturing at 35 deg.C for 5 days;

B. cooking the japonica rice, inoculating the mould spores obtained in the step A under an aseptic condition, fully scattering and shaking up, transferring into an incubator at 35-38 ℃ for culturing for 4-5 days, and drying at 40 ℃ to prepare a first-grade starter;

C. cooking the polished round-grained rice, cooling, inoculating a primary seed starter with the inoculation amount of 1.1-5%, uniformly stirring, controlling the temperature at 34-37 ℃ and the humidity at 91-95% for the first 18-24 hours after culture; after culturing for 18-24 h, controlling the temperature to be 35-37 ℃ and the humidity to be 75% -85%; culturing for 40-48 h, wherein the humidity is 55% -65%, and the temperature is 37-38 ℃; culturing for 72-80 h, and drying at 40-43 ℃ to obtain secondary seed starter;

D. steaming semen oryzae Sativae, inoculating second-stage starter with weight of 3-4% of semen oryzae Sativae, stirring, placing into a disc starter-making machine, and spreading; controlling the koji temperature to be 35-42 ℃ in the first 24 hours after the culture is started; controlling the koji temperature to be 38-48 ℃ for 24-48 h after the culture is started; culturing for 40-48 h, drying, and controlling the temperature of hot air to be 40-60 ℃ to prepare rice koji;

the saccharinity of the obtained rice koji is more than or equal to 35 percent, the acidity is less than 20 degrees, and the water content is less than or equal to 10 percent; sensory requirements: white/light yellow, strong rice flavor, no spore, no mildew taste, and no sour taste;

the koji in the step A is aspergillus oryzae or rhizopus;

the potato culture medium in the step A is prepared by the following method:

200 g of potato and 1000ml of water are heated and boiled and kept for at least 40 minutes, the juice is filtered and extracted, the water is supplemented to 1000ml, 20 g of glucose and 20 g of agar powder are added, after dissolution, moist heat sterilization is carried out for 15 minutes at 121 ℃, the mixture is poured into a sterile plate under the sterile condition, and cooling is carried out.

The saccharification force of the cake pill in the step (1) is more than or equal to 15 percent, the fermentation force is more than or equal to 50 percent, the acidity is less than or equal to 10 percent, and the water content is less than or equal to 12 percent; sensory requirements: white/light yellow, rice-flavor, small yeast-flavor, no mildew-flavor, no sour; the addition amount of the cake pills accounts for 0.5-5.0% of the mass of the rice.

The active dry yeast in the step (1) is more than one of dry white spirit yeast, dry fruit wine yeast, dry sake yeast or dry beer yeast, and is used after being activated; the adding amount of the active dry yeast accounts for 0.02-0.05% of the weight of the rice.

(2) Distilling the fermented mash obtained by fermentation, adsorbing by activated carbon, performing filter pressing, and ageing to obtain rice-flavor liquor;

the distillation in the step (2) is carried out by adopting a kettle type distillation retort for indirect steam distillation, the steam pressure is controlled to be 0.1-0.5 MPa, the stirring speed of the material liquid is 50-200 r/min, the alcohol content of the wine body mixture is controlled to be 52 ℃, the distillation is stopped when the alcohol tail is distilled to be 0 ℃, and the alcohol tail returns to the next retort for re-distillation;

adding 0.1-8 per mill of active carbon powder for wine according to the volume of the wine liquid by the active carbon adsorption in the step (2), stirring for 30 minutes, controlling the wine liquid to be in a microcirculation state in the adsorption process, and adsorbing for 24-72 hours;

the filter pressing in the step (2) is diatomite filter pressing, wherein the diatomite consists of 503 and STD according to the mass ratio of 1: 1-5, the 503 permeability is 1.0-2.5 md, and the STD permeability is 0.10-0.25 md; after the diatomite is put into a filter, circulating until the wine liquid is clear, and then filtering;

the ageing in the step (2) is normal temperature ageing for at least 60 days.

Compared with the prior art, the invention has the following advantages and effects:

1. the invention uses pure aspergillus oryzae or rhizopus to prepare the rice koji, and the low-temperature culture is carried out in the early stage, thereby promoting the spore germination and rapid growth. And (3) controlling the medium-temperature culture process at 38-48 ℃ in the middle stage, properly saccharifying the rice grains, generating a Maillard reaction between the generated sugar and amino acid, generating a strong and pleasant baking aroma under the drying action in the later stage, and compounding the baking aroma and the kernel aroma generated by the mould to obtain the special strong koji aroma. The rice koji contains flavor components, is used as a precursor substance of the wine to endow the wine with unique flavor, has very good harmony with the fresh aroma of rice, brings rice aroma, kernel aroma and baking aroma to the wine body, and is greatly different from the traditional rice aroma. The rice koji process has the advantages of mechanization and intellectualization, 15 tons of rice koji can be produced at one time by using an 11-meter disc koji making machine, the production efficiency is high, the cost is low, and the rice koji process is suitable for large-scale industrialization.

2. The rice koji of the invention provides enzyme sources for yeast and mash, converts starch, protein, fat and the like in raw materials into nutrient substances such as saccharides, amino acids, fatty acids and the like, uses the components by yeast to generate components such as wine, organic acids, higher alcohols, esters and the like, and the proportion and the content of the components determine the style and the quality of the wine. The components of glucose, amino acid, vitamins and the like in the rice koji are the nutrient sources of the yeast and provide necessary nutrients for the growth and the propagation of the yeast.

3. Compared with the traditional rice-flavor liquor, the method has the advantages that the yeast consumption is large, the maximum yeast consumption can reach 50%, bitter, sour and astringent flavors are not brought, the liquor yield is not influenced, the strong and compound yeast flavor can be brought to the liquor body, and the characteristics that the fragrance is kept for a long time in an empty cup and the taste is mellow, sweet, soft and soft are realized. Because the yeast is pure rice yeast, even if the yeast amount is large, the fermentation speed is not influenced, and the wine body is bitter.

4. The invention adopts the distillation process of kettle type, indirect, pressure control and stirring, the kettle type distillation retort and the indirect heating mode, which is more favorable for extracting the aroma of the fermented grains and improving the wine yield. The steam pressure and the stirring are controlled, so that burnt odor generated by local high temperature is avoided.

5. Compared with the traditional Xiaoqu liquor yield of 40-65% (calculated by 65% vol), the liquor yield of the method provided by the invention is more than or equal to 68%. The sensory evaluation of the wine body is colorless and transparent, the rice flavor and the koji flavor are compounded and comfortable, and the wine body is mellow, sweet, full and refreshing.

6. The original wine is treated by adopting a carbon adsorption-diatomite filtration process and then stored, so that foreign flavor is removed, the mellow taste of the wine body is improved, the aging speed is accelerated, the oxidation flavor and the oily clam flavor of oil and fat in the aging process are avoided, and the rice flavor, the koji flavor and the honey flavor are more prominent.

Detailed Description

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.

Example 1

A production method of rice-flavor liquor comprises the following steps:

(1) the preparation method of the rice koji comprises the following steps:

A. inoculating Aspergillus oryzae (GIM3.29) to sterilized potato culture medium, and culturing at 35 deg.C for 5 days;

B. cooking the japonica rice, inoculating the mould spores obtained in the step A under an aseptic condition, fully scattering and shaking up, transferring into an incubator at 35-38 ℃ for culturing for 4-5 days, and drying at 40 ℃ to obtain a first-grade mold starter;

C. cooking the polished round-grained rice, cooling, inoculating a primary seed starter with the inoculation amount of 1.5%, uniformly stirring, and culturing for 18-24 h at the temperature of 34-37 ℃ and the humidity of 91-95%. After culturing for 18-24 h, the humidity is 75-85%, and the temperature is 35-37 ℃. After culturing for 40-48 h, the humidity is 55-65%, and the temperature is 37-38 ℃. Culturing for 72h, and drying at 40-43 deg.C to obtain secondary seed starter;

D. steaming 12 tons of polished round-grained rice, inoculating 450 kilograms of secondary koji, stirring uniformly, putting into a disc koji-making machine, and flattening. The temperature of the yeast is 35-42 ℃ in the first 24 hours after the culture is started; and (5) 24-48 hours after the culture is started, wherein the temperature of the yeast is 38-48 ℃. And culturing for 40-48 h, drying, and controlling the temperature of hot air to be 40-60 ℃ to obtain the rice koji.

And (3) rice koji control standard: the saccharification force is more than or equal to 35 percent, the acidity is less than 20 percent, and the water content is less than or equal to 10 percent; sensory requirements: white/light yellow, strong fragrance of yeast and rice, no spore, no mildew taste, and no sour taste.

(2) 10 tons of polished round-grained rice is cooked thoroughly and cooled; 1800 kg of rice-koji, 100 kg of cake pills (both of the distiller's yeast for rice wine sold in the market), 5 kg of active dry yeast (the brewing yeast of Danbao Li brand) for Danbao Li wine and 18 tons of water are added. Controlling the temperature of the fermentation product to be 28-36 ℃, controlling and recording once every 2 hours, and controlling the temperature for 96 hours. The total fermentation time was 20 days.

(3) And (3) carrying out indirect steam distillation on the mash in a kettle type distillation retort, controlling the steam pressure to be 0.3MPa, stirring the feed liquid at a speed of 100 r/min, controlling the alcohol content of the wine body mixture to be 52 ℃, distilling the wine tail to 0 ℃, stopping distillation, and returning the wine tail to the next retort for re-steaming.

(4) Adding 0.2 ‰ of active carbon powder for wine according to wine volume, stirring for 30 min, and adsorbing for 48 hr while controlling wine microcirculation state.

(5) And (3) carrying out filter pressing on diatomite, wherein the diatomite comprises 503 STD and 503 with the mass ratio of 1: 1-5, the 503 permeability is 1.0-2.5 md, and the STD permeability is 0.10-0.25 md. After the diatomite is put into a filter, the diatomite is circulated until the wine liquid is clarified, and then the filtering can be carried out. And then putting the liquor into a stainless steel tank, and storing and brewing for 60 days at normal temperature to obtain the rice-flavor liquor.

Example 2

The rice-flavor liquor comprises the following fermentation steps:

10 tons of polished round-grained rice, 1800 kilograms of rice koji, 100 kilograms of cake pills, 5 kilograms of active dry yeast (Angel brand saccharomyces cerevisiae) for Angel wine and 18 tons of water. Controlling the temperature of the fermentation product to be 28-36 ℃, controlling and recording once every 2 hours, and controlling the temperature for 96 hours. Fermenting for 20 days.

The rest of the procedure was the same as in example 1.

Example 3

The rice-flavor liquor comprises the following fermentation steps:

7 tons of long-shaped rice, 3000 kilograms of rice-koji, 200 kilograms of cake pills, 2 kilograms of Danbao liqueur active dry yeast and 18 tons of water. Controlling the temperature of the fermentation product to be 28-36 ℃, controlling and recording once every 2 hours, and controlling the temperature for 96 hours. Fermenting for 25 days.

The rice koji preparation method adopts rhizopus (CGMCC No.8589), and the rest steps are the same as the example 1.

Example 4

The rice-flavor liquor comprises the following fermentation steps:

10 tons of glutinous rice, 1300 kilograms of rice-koji, 500 kilograms of cake pills, 3 kilograms of Danbao Libai spirit active dry yeast and 20 tons of water. Controlling the temperature of the fermentation product to be 28-36 ℃, controlling and recording once every 2 hours, and controlling the temperature for 96 hours. The total fermentation time was 20 days.

Example 5

The rice-flavor liquor comprises the following fermentation steps:

10 tons of polished round-grained rice, 2000 kilograms of rice koji, 50 kilograms of cake pills, 3 kilograms of active dry yeast for fruit wine and 20 tons of water; controlling the temperature of the fermentation product to be 28-36 ℃, controlling and recording once every 2 hours, and controlling the temperature for 96 hours. The total fermentation time was 30 days.

The rest of the procedure was the same as in example 1.

Example 6

The rice-flavor liquor comprises the following fermentation steps:

10 tons of polished round-grained rice, 2000 kilograms of rice koji, 50 kilograms of cake pills, 3 kilograms of active dry yeast for sake and 18 tons of water. Controlling the temperature of the fermentation product to be 18-25 ℃, controlling and recording once every 2 hours, and controlling the temperature for 96 hours. The total fermentation time was 12 days.

The rest of the procedure was the same as in example 1.

Example 7

The rice-flavor liquor comprises the following fermentation steps:

10 tons of polished round-grained rice, 2000 kilograms of rice koji, 50 kilograms of cake pills, 3 kilograms of active dry yeast for beer and 18 tons of water. Controlling the temperature of the fermentation product to be 18-25 ℃, controlling and recording once every 2 hours, and controlling the temperature for 96 hours. The total fermentation time was 12 days.

Example 8

The rice-flavor liquor comprises the following fermentation steps:

10 tons of polished round-grained rice, 5000 kilograms of rice koji, 50 kilograms of cake pills, 3 kilograms of Danbao liqueur active dry yeast and 27 tons of water. Controlling the temperature of the fermentation product to be 25-35 ℃, controlling and recording once every 2 hours, and controlling the temperature for 96 hours. The total fermentation time was 15 days.

The rest of the procedure was the same as in example 1.

Comparative example 1

Method for brewing Chinese patent application CN 105062766A rice-flavor liquor example 1

The patent method is characterized in that the method adopts the Xiaoqu and the rice-koji, the proportion of the rice-koji is small (0.6-0.9 percent), and a separate saccharification step is provided.

Comparative example 2

Chinese patent application CN 106754036A rice-flavor liquor and preparation method thereof, example 1

The method disclosed by the patent is characterized in that no distiller's yeast is used, a saccharification leaven is used, and a separate saccharification step (saccharification while fermentation) is not needed.

The evaluation scores of the rice-flavor liquor obtained in each example and comparative example are shown in table 1.

In table 1, the panelists consisted of 12 national class one alcohol panelists.

The scoring criteria referred to in table 1 are as follows:

1. appearance: the color and luster (colorless 2 minutes, light color 1 minute and dark color 0 minute), the clarity (clear transparent 2 minutes, clear 1 minute and not clear 0 minute), whether impurities exist (no impurities 2 minutes, trace impurities 1 minute and more impurities 0 minute), precipitation (no precipitation 2 minutes, trace precipitation 1 minute and more precipitation 0 minute) and hanging cups (hanging cup 2 minutes, hanging cup 1 minute and hanging cup 0 minute) of the wine are observed, and the total score is 10 minutes.

2. Fragrance:

a, rice fragrance (thick 3 points, moderate 2 points, light 1 point, no 0 point);

b honey fragrance (thick 3 points, moderate 2 points, light 1 point, no 0 point);

c baking incense (thick 3 min, moderate 2 min, light 1 min, no 0 min);

d fruity (thick 3 points, moderate 2 points, light 1 point, no 0 point);

e flower fragrance (thick 3 points, moderate 2 points, light 1 point, no 0 point);

f, leaven incense (thick 3 points, moderate 2 points, light 1 point, no 0 point);

g nut flavor (3 points thick, 2 points moderate, 1 point lighter, no 0 point);

i ester fragrance (thick 3 points, moderate 2 points, light 1 point, no 0 point);

the fragrance intensity is 0-3 points from weak to strong, and the total point is 24 points.

3. Taste and mouthfeel

(1) And (3) taste:

a, sweet taste (7.5-10 minutes of thick sweet, 5-7.5 minutes of thick sweet, 2.5-5 minutes of sweet and 0-2.5 minutes of slightly sweet), and 10 minutes of total;

b, sour taste (the acid is proper for 7.5-10 minutes, the acid is proper for 5-7.5 minutes, the peracid is 2.5-5 minutes, and the acid is less than 0-2.5 minutes), and the total is 10 minutes;

c bitter taste (bitter taste is 7.5-10 minutes, bitter taste is 5-7.5 minutes, bitter taste is 2.5-5 minutes, bitter taste is 0-2.5 minutes), and total weight is 10 minutes.

(2) The mouthfeel is as follows:

a softness degree (4 minutes soft, 3 minutes softer, 2 minutes spicy and 0 minute spicy);

b fullness (full 4 points, full 3 points, light 2 points, light 0 points);

c-harmonic scheduling (harmonic 4 point, harmonic 3 point, coarser 2 point, coarse 0 point);

d, purity (4 minutes of clean, 3 minutes of clean, 2 minutes of less clean and 0 minute of less clean);

e duration (long 4 minutes, longer 3 minutes, shorter 2 minutes, and shorter 0 minutes);

each of which is divided into 0 to 4 parts.

The taste and mouthfeel are divided into 50 points.

4. Style: and evaluating the comprehensive performance of appearance, aroma and taste, wherein the total score is 16. The style is unique 13-16 points, the style is obvious 11-12.9 points, the style can be 9-10.9 points, and the partial and alternate lattices are 0-8.9 points.

The comparative example 1 is rice-flavor liquor of the traditional process, and the production process takes rice as raw material and Xiaoqu as saccharification leaven, and the rice-flavor liquor is processed by solid culture saccharification, liquid fermentation and liquid distillation to obtain distilled liquor with composite fragrance taking ethyl lactate, ethyl acetate and beta-phenylethyl alcohol as main bodies. In the evaluation in table 1, the aroma is mainly rice aroma, honey aroma and ester aroma; the taste is sweet and slightly bitter; the taste is soft, full and pure; the overall style is typical.

Comparative example 2 adopts a simultaneous saccharification and simultaneous liquid fermentation process, a certain proportion of saccharification leaven is added into cold rice, then brewing water is added for liquid fermentation, and finally distillation and storage are carried out. The preparation method of the rice-flavor liquor is simple and feasible, has stable and controllable quality, can implement mechanical automatic batch production and industrial standardized production, reduces the production labor intensity, greatly improves the raw material utilization rate, does not use distiller's yeast as a saccharification leaven, and has light aroma, taste and mouthfeel.

The rice-flavor liquor produced in examples 1 to 8 uses rice as a raw material, rice koji as a saccharification leavening agent, is not saccharified by solid culture, has a large fermentation starter amount, is subjected to liquid fermentation and liquid distillation, and is distilled liquor with composite fragrance mainly including koji fragrance and flower and fruit fragrance, as shown in table 1:

in the embodiment 1, the rice wine is mainly bouquet, flower and fruit fragrance, is sour and sweet, has soft, full and pure mouthfeel and typical style, and is suitable for being used as bulk base wine.

Example 2 has a higher yield than example 1, a less sweet taste and a less full mouthfeel, and is suitable for use as a bulk base wine.

Example 3 rice koji in a larger proportion was used, the baking flavor, the koji flavor and the nut flavor were more intense, and the softness, fullness, harmonizing and persistence of the taste were improved, and thus it was suitable for use as a seasoning wine.

Example 4 uses glutinous rice, improves the sweetness of the taste and the harmony of the taste, and is suitable for use as flavoring wine.

Example 5 the fruit wine yeast is used, the wine yield is slightly reduced, the fruit aroma is improved, the style of the fruit aroma is typical, and the fruit wine yeast is suitable for being used as a flavoring wine.

Example 6 uses sake yeast, typical flower and fruit flavor style, suitable for blending wine.

In example 7, the beer yeast is used, and 8 kinds of the beer yeast have balanced fragrance and strong fragrance, so that the beer yeast is suitable for being used as flavoring wine.

In the example 8, rice koji with a larger proportion is used, and compared with the rice koji in the example 3, the rice koji has stronger baking aroma, koji aroma and nut aroma, greatly improves the softness, fullness, co-scheduling and persistence of the taste, and is suitable for being used as flavoring wine.

The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims

1. A production method of rice-flavor liquor is characterized by comprising the following steps:

(1) mixing cooked rice, cake pill, active dry yeast and rice koji 11-50% of rice weight, soaking in water, sealing and fermenting;

the rice koji prepared in the step (1) is prepared by the following steps:

A. inoculating the koji seed to sterilized potato culture medium, and culturing at 35 deg.C for 5 days;

D. steaming the polished round-grained rice, inoculating a secondary starter with the weight of 3% -4% of that of the polished round-grained rice, uniformly stirring, putting into a disc starter-making machine, and flattening; controlling the koji temperature to be 35-42 ℃ in the first 24 hours after the culture is started; controlling the koji temperature to be 38-48 ℃ for 24-48 h after the culture is started; culturing for 40-48 h, drying, and controlling the temperature of hot air to be 40-60 ℃ to prepare rice koji;

the koji in the step A is aspergillus oryzae or rhizopus;

(2) distilling the fermented mash obtained by fermentation, adsorbing by activated carbon, performing filter pressing, and ageing to obtain the rice-flavor liquor.

2. The production method according to claim 1, characterized in that: and (2) performing fermentation in the step (1), wherein the temperature of the product is controlled to be 18-36 ℃ in the first four days, and the total fermentation time is 12-30 days.

3. The production method according to claim 1, characterized in that: the rice in the step (1) is round-grained rice, long-shaped rice or glutinous rice.

4. The production method according to claim 1, characterized in that: the adding amount of the cake pills in the step (1) accounts for 0.5-5.0% of the mass of the rice.

5. The production method according to claim 1, characterized in that: the active dry yeast in the step (1) is more than one of dry white spirit yeast, dry fruit wine yeast, dry sake yeast or dry beer yeast, and is used after being activated; the adding amount of the active dry yeast accounts for 0.02-0.05% of the weight of the rice.

6. The production method according to claim 1, characterized in that: and (3) distilling by adopting indirect steam distillation in a kettle-type distillation retort, controlling the steam pressure to be 0.1-0.5 MPa, controlling the stirring speed of the material liquid to be 50-200 r/min, controlling the alcohol content of the wine body mixture to be 52 ℃, stopping distilling the wine tails until the alcohol content is 0 ℃, and returning the wine tails to the next retort for re-steaming.

7. The production method according to claim 1, characterized in that: and (3) performing activated carbon adsorption in the step (2), adding 0.1-8 per mill of activated carbon powder for wine according to the volume of the wine liquid, stirring for 30 minutes, controlling the wine liquid to be in a microcirculation state in the adsorption process, and adsorbing for 24-72 hours.

8. The production method according to claim 1, characterized in that: the filter pressing in the step (2) is diatomite filter pressing, wherein the diatomite consists of 503 and STD according to the mass ratio of 1: 1-5, the 503 permeability is 1.0-2.5 md, and the STD permeability is 0.10-0.25 md; after the diatomite is put into a filter, the diatomite is circulated until the wine liquid is clarified, and then the wine liquid is filtered.

9. The production method according to claim 1, characterized in that: the ageing in the step (2) is normal temperature ageing for at least 60 days.

10. A rice-flavor liquor characterized by being produced by the method of any one of claims 1 to 9.