298results about How to "Low alcohol" patented technology

The invention discloses a flower fruit / vegetable honey wine and a preparation method thereof. The preparation method has the technique scheme that: taking advantages of nutritive characteristics and the like of a plurality of raw materials and auxiliary materials such as edible flowers, fruits (vegetables), black glutinous rice white glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw materials and auxiliary materials; and using edible flower leaching liquor and cool fruit (vegetable) juice instead of brewing water so as to reduce the alcoholic strength of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for beautifying and maintaining the face and improve the mouth feel. The honey wine tastes elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines. The honey wine is a clear yellow wine having the advantages of elegant taste and health care, is suitable to drink in all seasons, and is especially suitable for women to drink.

The invention discloses a dehydrating apparatus for an alcoholic group bactericidal and fresh keeping liquid. A technical scheme has main points that the dehydrating apparatus for the alcoholic group bactericidal and fresh keeping liquid comprises a cylinder container, a cover plate, a connecting bolt, a feed inlet, a feed valve, a high pressure air inlet, a high pressure air inlet valve, a high pressure air pipeline, a web plate, a granular alcoholic group bactericidal and fresh keeping liquid desiccant, a stainless steel basket, a transparent glass tube, an alcohol meter, a transparent glass tube top cover, a glass tube support, a discharging pipe, a discharge valve, a discharge hole and a support. The dehydrating apparatus for the alcoholic group bactericidal and fresh keeping liquid has characteristics of simple structure, convenient operation and fast dehydrating speed; after dehydration, the alcoholic group bactericidal and fresh keeping liquid with an alcoholic strength less than 80 has an alcoholic strength higher than 99.0%. The dehydrating apparatus for the alcoholic group bactericidal and fresh keeping liquid can conduct continuous production according to batches; the granular alcoholic group bactericidal and fresh keeping liquid desiccant in a saturation state after absorbing water can be dried for reuse; besides the dehydrating apparatus is suitable for dehydrating of alcoholic group bactericidal and fresh keeping liquid and other alcoholic products.

The invention discloses a herb-tea fruit / vegetable yellow wine and a preparation method thereof. Aiming at the problems of high alcoholic strength, strong flavor, high heat productivity, inadaptability to summer drink and the like of the common yellow wine, the method employs the technical proposal that: utilizing a plurality of raw and auxiliary materials having the advantages of nutritive characteristics and the like, such as Chinese medicinal herbs for herb tea, cool fruits (vegetables), glutinous rice and the like; using a pure saccharifying fermenting agent and an active dry yeast to carry out the compound fermentation with a plurality of raw and auxiliary materials; and using Chinese medicinal herb leaching liquor for herb tea and cool fruit (vegetable) juice instead of brewing waterso as to reduce the alcoholic strength and the heat value of the yellow wine, increase the content of the dry extractive, increase the nutrients and the content of the yellow wine, enhance the health-care functions for clearing away the heat and relieving the summer heat and improve the mouth feel. The yellow wine tastes, elegant, pure, sweet and thick, has peculiar flavor and has the characteristics of both yellow wines and fruit wines.

The invention relates to the field of yellow wine brewing, in particular to millet yellow wine and a making process thereof, wherein the millet yellow wine adopts the following mixing materials in percentage by weight: 56-65 percent of millet, 4-7 percent of wheat bran, 5-8 percent of sticky rice, 7-8 percent of broomcorn, 3-4 percent of corn, 7.3-9 percent of saccharifying enzyme yeast, 0.5-0.6 percent of active dry yeast, 1.7-2 percent of medlar, 1.7-2 percent of red date, 0.8-1 percent of honey, 0.1-0.2 percent of preserved plum, 0.9-1 percent of ginger and 1.2-1.3 percent of mountain ginseng. In the invention, millet is used as a main material for making the yellow wine, thereby not only the alcohol degree is low, but also the acidity thereof is much lower than the traditional yellow wine, so that the millet yellow wine has quite lubricant as well as tasty and refreshing mouth feeling and can be regarded as an elegant drink for general non-alcohol beverage persons in banquets, feasts and the like, and in addition, rich selenium (Se) elements are also the guarantee for health and nutrition of pregnant women, old people and children.

The invention discloses low-alcohol ice wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation by adding GOX, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine. After wine liquor is clarified, SO2 and EDTA are adopted to carry out synergic anti-oxidation processing, which reduces the use quantity of the SO2 greatly, lowers the influence of sulfite on the quality of the wine and also lowers the browning degree of the wine liquor effectively. The invention has the advantages that the color and the taste of the wine are enhanced, the wine has full-bodied wine fragrance and oak fragrance and more conforms to the healthy drinking requirements of modern people, and the alcoholic strength is also lowered.

The invention disclosed the method of brewing the non-low alcohol grape wine, which is enzyme treatment and penetration vaporzatioin method. The characteristics of the invention is the alcohol ranging from 0.5% to 7%, the sugar content which is the glucose below 12g / L in baked mold and below 120g / L in sweet mold, the total acid ranging from 4.5 to 8.0g / L measured by dihydroxysuccinic acid, the extract above 15g / L, free sulfur dioxide below 50mg / L, and total sulfur dioxide below 250mg / L. The said non-low alcohol grape wine is harmonization, delicate fragrance, suitable for the particular group and occasion,

The invention relates to a fermented Kushui rose wine. The preparation method of the fermented Kushui rose wine comprises the following steps: pulping Kushui roses in distilled water to obtain rose pulp; enabling the rose pulp to be sequentially subjected to acidity regulation, sodium metabisulfite sterilization, sugar content regulation, ingredient regulation (addition of yeast nutrients) and enzymolysis impregnation, and then adding Hongjianiang wine yeast to perform fermentation so as to obtain a fermented Kushui rose wine; aging and clarifying the fermented Kushui rose wine to obtain a clarified rose wine; filtering the clarified rose wine, regulating the sugar content to 45-60 g / L, and then adding sodium metabisulfite until the SO2 content is 10-15 mg / L; and finally, sterilizing according to the conventional method, and filling into a bottle to obtain the low-alcohol fermented Kushui rose wine of which the alcohol content is 5-9%(v / v). The fermented Kushui rose wine contains abundant nutrients, is rich in volatile aromatic components, has the effects of regulating the flow of qi, relieving the depressed liver, promoting blood circulation, dissipating blood stasis, regulating menstruation, alleviating pain, protecting against free radicals and resisting aging, and can remove fatigue and promote wound healing.

The invention discloses waxberry fruit liqueur and a production method thereof and belongs to the technical field of liquor processing. The waxberry fruit liqueur is produced by adopting a method comprising the following steps of: soaking fresh waxberry in white wine to obtain waxberry normal juice liquor; placing roselle into white wine to extract a natural roselle extract; mixing the waxberry normal juice liquor, the natural roselle extract, waxberry concentrated juice and waxberry essence to obtain a mixed solution I; dissolving ethyl maltol, white granulated sugar, aspartame, citric acid and potassium sorbic with hot water to obtain a mixed solution II; adding the mixed solution I and the mixed solution II into spring water and white wine, and uniformly mixing to obtain a mixed solution III; adding a chitosan liqueur clarifying agent into the mixed solution III, oscillating and filtering on a shaking table, regulating the alcoholic strength to be 8-10 degrees, sterilizing in water bath, and filling, thereby obtaining the waxberry fruit liqueur. The prepared waxberry fruit liqueur is stable in quality and bright in colour, is ruby red, clear and transparent, is rich in taste and is sweet, scour and delicious, the production period is short, and the production method is simple and practicable.

The invention belongs to the technical field of beverage preparation, and particularly relates to a preparation method for a fermented beverage. The preparation method comprises a saccharification process and a fermentation process, and particularly comprises the following steps: firstly, carrying out gelatinization of oats and coix seeds in water, then carrying out saccharification and heat preservation of the gelatinization liquid of the oats and the coix seeds, barley malt, water, amylase and protease, after filtering the saccharification liquid, boiling, standing, discharging a precipitation, cooling, and adding yeasts and lactic acid bacteria for mixed fermentation. A fermentation liquid culture medium is prepared by utilizing the coix seeds having relatively high nutritional value and the oats having the functions of invigorating stomach and aiding digestion as auxiliary materials and utilizing barley as a main material, so that the final product has the functions of invigorating stomach and aiding digestion while having high nutritional value. The yeasts and the lactic acid bacteria are employed for one-time mixed fermentation, thus the production time is shortened, the production efficiency is improved, and the product flavor is increased.

The invention provides a low alcohol grape wine and the brewing technology thereof, belonging to the technical field of grape wine preparation. The aim of the invention is to provide a brewing technology of high concentration low alcohol (8-10 percent of alcohol degree) grape wine. Under the premise that the grape wine made by the brewing technology meets the technical indicators of high concentration and low alcohol, the brewing technology does not influence the flavor and the characteristics of the grape wine.

The invention discloses a production method for bamboo tube wine. The production method for the bamboo tube wine comprises the following steps that firstly, a vacuum high-pressure needle tube is used for being inserted into the joint position of a bamboo tube of a bamboo in the growing status, and wine syrup is injected into the bamboo tube, wherein the bamboo tube is a multi-section bamboo body, one meter or two meters upward the root, of the bamboo; then the bamboo with the wine syrup injected therein continues to grow for eight months, and the wine syrup becomes the bamboo tube wine in the bamboo tube; finally, the bamboo tube wine is harvested, the bamboo is sawed off from the position, without pouring of the wine syrup therein, of the bamboo tube, the bamboo tube with sections with the wine syrup poured therein is formed, the cross section of the sawed bamboo tube is coated with gelatin, and the bamboo joints at the upper end and the lower end of the bamboo tube are sealed. According to the bamboo tube wine produced by the production method, bamboo liquid (comprising succus bambusae and bamboo juice) permeates into the wine body, the nutritional ingredients in the bamboo body are absorbed, and the wine body is more nourishing. Meanwhile, the harmful ingredients in the original wine body are purified and absorbed by the live bamboo, and the wine body is purer.

The invention relates to a refreshing low-alcohol mung bean rice wine and a production process thereof. The wine is prepared by raw materials, prepared with rice wine, initially fed with glutinous rice, then fed with cooked mung beans, post-fermented, pressed and prepared, filtered, fried, sterilized, and stored for aging. It is brewed by multi-step processes such as cooking, blending and seasoning, freezing and flocculation; its raw material formula (weight) is: japonica rice 11.5~13.5%, glutinous rice 11.5~13.5%, mung bean 3~8%, Rhizopus baiyao 0.04~0.07%, Raw wheat koji 1.5~2.5%, red yeast rice 0.5~1.5%, starch saccharification enzyme 0.2 × 10 -2 ~2 × 10 -2 %, acid protease 1 × 10 -3 ~2.5 × 10 -3 %, water 65~68% . The mung bean rice wine prepared by the method has the advantages of low alcohol content, refreshing taste, high gloss, good wine body stability, and the functions of clearing away heat and relieving summer heat, nourishing the middle and moistening dryness and maintaining health, so it is especially suitable for drinking in summer and autumn.

A Chinese olive healthy spirit is prpared from Chinese medicinal herbs of Chinese olive powder and juice, fleece-flower root, Morinda officinalis, the root of red-rooted salvia, radix scrophulariate, radix notoginseng, rhizome gastrodiae, reticulate millettia and uncaria stem with hooks. Its preparing process inclues obtaining powder and juice of Chinese olive by washing and grinding; mixing preprocessed herbs, powder with spirit; adding field mint, Matrimony vine and dried longan, pulp; blending them and carrying out ageing and filtering to obtain the product.

The invention discloses a glutinous-rice-fermented beverage which is prepared through the following steps: cleaning glutinous rice, soaking the cleaned glutinous rice with water, steaming the soaked glutinous rice until the soaked glutinous rice is ripe, cooling the ripe glutinous rice, adding distillery yeast, uniformly mixing, putting the mixture into a tank, placing in an omniseal environment, fermenting at 25-30 DEG C for 30-36 hours, flipping the glutinous rice in the tank, and continuing to ferment for 30-40 hours, thus forming vinasse; jordaning the vinasse, and adding a prepared liquid (A), wherein the liquid (A) comprises white granulated sugar, nutrient agar and purified water; uniformly mixing the liquid (A) with the jordaned vinasse, simultaneously heating and stirring until the mixed solution of the liquid (A) and the jordaned vinasse is fully dissolved to form a solid-free emulsion, regulating the pH value and sugar degree of the emulsion, and homogenizing; and encapsulating the homogenized emulsion, sterilizing at normal pressure and high temperature, and carrying out aseptic package, thus obtaining finished products. The beverage provided by the invention has the beneficial effects that the fermentation time is long, the content of nutrient components is high, and the beverage can be absorbed by a human body easily, thereby being an environmentally-friendly beverage.

The invention discloses a composite bamboo shoot fermenting agent and a preparation method of fermented bamboo shoots. The composite bamboo shoot fermenting agent contains monascus vinasse and liqueur koji. The preparation method of the fermented bamboo shoots comprises the following steps of: firstly, blanching bamboo shoots; and then, fermenting the bamboo shoots under the action of the composite bamboo shoot fermenting agent. Under the action of the composite bamboo shoot fermenting agent, aromatic substances, pigments, and the like in the vinasse are infiltrated in the bamboo shoot tissues. The prepared vinasse-processed bamboo shoots have the characteristics of unique fragrance and flavor, mellow and pleasant taste, elegant flavor, attractive color and rich nutrition. The preparation method can effectively prevent fresh bamboo shoots from aging, lessen the loss of nutrient contents, preserve the nutrient contents of the bamboo shoots and ensure the quality and the grade of the bamboo shoots. The fermented bamboo shoots prepared by using the method disclosed by the invention have appropriate proportions of liquor, sugar and acid, and have the advantages of low alcohol and sugar contents, stable resistance to acid and alkali, strong heat resistance and light resistance, stable resistance to oxidoreduction and favorable practical values and application prospects.

The invention discloses an alcohol relieving tea, which includes kudzu vine root, pueravia flower. The character lies in it also includes one or many of Chinese white olive, honeysuckle, malt, tea, hawthorn, job's-tears kernel. The tea has functions of alcohol relieving and liver protecting, blood vessel expanding, digestion advancing, and diuresis, the alcohol can be discharged quickly when the alcohol enters the liver, and it will not do harm to liver. For long time use, it can protect liver, reduces the blood pressure and blood fat, maintains the best state of human. The product in the invention May uses tea as carrier, it will represent black and yellow clear transparent liquid after being immersed, and it has fragrant of honeysuckle. It is convenient, and it can act quickly.

The invention belongs to great improvement of thick wine brewing technique in food field. The wine is refinedly brewed by taking natural and green glutinous millet, red grapes, mold culture, malt and the like as main materials, adding natural auxiliary material and spices and adopting modern technology. The raw materials can be selected from six kinds of grain products, fruits, flowers and plants, fermentation products, mixing agents and additives. The thick plant wine contains high nutrition, high thermal energy, multiple elements, polyprotein, polysaccharide and multiple amino acids and is a low-fat and low-proof health nourishing drink. The wine is safe and reliable when being drunk for a long time. The thick wine has faint scent and romantic charm, is sweet and clean, and is beneficial to refreshing and restoring consciousness. The thick wine has the advantages of convenient use, being clean and being easy to store and the like, and is especially suitable for middle aged people, old people, women and people who live and work in high cold regions. Being drunk for a long time, the wine is beneficial to bone and fitness strengthening, wind expelling and cold dispersing, qi and blood smoothing as well as longevity promoting, has no damage on human health, contains no melamine, Sudan red or harmful substances, and is coloured naturally. In addition, the prior art and devices are not required to be replaced in transformation of wine brewing enterprise.

The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.

The present invention relates to wine, is especially process of producing fermented fresh date dry white liquor, and belongs to the field of food and drink producing technology. The process of producing fermented fresh date dry white liquor includes the steps of sorting material, washing, crushing, adding yeast, fermentation, storing, ageing at 20 deg.c for 5-12 months, clarifying with glue, filtering, freezing, stabilizing, sterilizing, filling and bottling. The production process without heat treatment has well maintenance of the nutritious components in the materials. The white liquor has low alcohol content, low sugar content, high vitamin C content, good taste, rich nutrients and health functions.

The present invention relates to a kind of firethorn fruit wine drink and its preparation process. The firethorn fruit wine drink is prepared through fermenting firethorn fruit, mixing with syrup and water, hermetically setting, filtering, sterilizing and packaging. The present invention has simple technological process, less nutrients loss, elimination of astringency, and good taste of the firethorn fruit wine drink. The firethorn fruit wine drink has the health functions of promoting metabolism, remitting cardiac vascular diseases, raising immunity, etc.

The invention relates to rose sparkling wine and a production method thereof. The production method including the steps of rose screening, extraction, fermentation and the like. Compared with clam rose wine obtained through extraction and distillation of traditional strong wine, the rose sparkling wine obtained through the method is bright and shining in color, rose fragrance is rich, a whole oral cavity can be full of rose fragrance, the rose sparking wine is sweet but not greasy, fine bubbles are generated, the alcohol content is low, the bitter feeling of roses is reduced, and the rose sparking wine is wide in range of suitable crowds and is particularly preferred by females.

The invention discloses isomaltooligosacharide Hakka mother wine and a brewing technology thereof. The technology comprises the following steps: dipped sticky rice is cleaned and steamed thoroughly; the steamed rice is cooled; by the weight of the sticky rice, 1-9% of red rice, 0.05-0.1% of Chinese yeast and 0.2-0.7% of wheat koji are added to evenly mix; the main fermentation is implemented at the temperature of 22-34 DEG C; by the weight of the sticky rice, 60-70% of wine with alcoholic strength of 30-40 degrees and 1-7% of isomaltooligosacharide are added 3-7 days later, are sealed, and are secondarily fermented at the temperature of 10-15 DEG C; and then the filter pressing, clarification and wine decoction are implemented to obtain the isomaltooligosacharide Hakka mother wine. The isomaltooligosacharide is added before the secondary fermentation, so that the isomaltooligosacharide is fully fused and coordinated with wine dregs in the secondary fermentation period without causing instability of the wine; the product is balanced in nutrition; and the health protection effect of the isomaltooligosacharide is integrated with the peculiar flavor of the Hakka mother wine, so that the problems of high alcoholic strength and heavy sweet greasy feeling of the Hakka mother wine are effectively solved.

The invention discloses a brewing method of yellow wine of tea flowers, relating to a brewing method of novel yellow wine of tea flowers. The method comprises the steps: a dimple is constructed; when the dimple is overflowing with sugar liquor, wine cube is replenished; 3 to 5 hours later, the leaching liquor of tea flowers prepared is put in the dimple; water with the weight of 1.0 to 2.0 times of rice is replenished; fully stirring is carried out, the temperature and the moisture are preserved; the mixture is stirred every 2 to 4 hours, the product temperature is reduced so as to lead the temperature in a tank to be consistent; after 20 to 30 days of tank dropping, the main fermentation is basically finished, the tank is irrigated to carry out post-fermenting and aging for 60 to 90 days and obtain fermented grains; and the yellow wine of tea flowers with the alcoholic strength of 11.0 to 15.0 is obtained by carrying out squeezing, defecating, wine boiling and storing. The brewing method adds no pigment, essence and additives, and leads the wine to be novel yellow wine which has brownish red color and luster, fruity taste, low alcoholic strength and richer nutrient components.

The invention provides a fermented ginseng wine and a brewing technology thereof. The fermented ginseng wine is brewed and manufactured by technical steps of processing raw material, blanching, pulping, mixing pulp, fermenting, separating, pressing, aging, clarifying and the like, and the fermented ginseng wine has the alcoholic strength of 10-12 percent, the acidity less than 0.4 percent and the residual sugar less than 0.8 percent. Compared with the traditional ginseng wine obtained by dipping in alcohol, the fermented ginseng wine has the advantages of low alcoholic strength, light yellow appearance, tartish, tasty, mellow and natural taste, specific fragrance and flavor of ginseng, etc.

A red-koji type fermented glutinous rice for lowering cholesterol, blood sugar and blood pressure and preventing cancer is proportionally prepared from glutinous rice and red koji through immersing rice in water, steaming, cooling, fermenting and sterilizing.

The invention relates to the technical field of making wine, and particularly relates to jack fruit wine and a preparation method of the jack fruit wine. The method comprises steps of mixing peeled jack fruit with water and preparing into pulp; then adding amylase, cellulose and pectinase into the pulp for enzymolysis so as to obtain enzymatic hydrolysate; then mixing with water and sugar, sterilizing so as to obtain mixed liquor; adding saccharomycetes into the mixed liquor for anaerobic fermentation so as to obtain fermented liquid; filtering, sterilizing and ageing the fermented liquid so as to obtain the jack fruit wine. The preparation method is simple and has high use ratio of the fruit; the jack fruit wine prepared by the method has low alcoholic strength, rich jack fruit flavor and highlighted bouquet, and is fresh and cool.

The invention relates to a cellulose-based multifunctional absorbing material and preparation and application methods thereof. The preparation method comprises performing TEMPO (tetramethylpiperidine-1-oxyl) oxidation / NaIO4 oxidation or NaIO4 oxidation / TEMPO oxidation sequentially on cellulose-based materials such as cotton cloth, gauze linen, and then performing further surface grafting modification to obtain a multifunctional absorbing fabric in a submicrometer and nanometer structure. The multifunctional absorbing fabric contains special functional groups such as carboxyl, aldehyde, amido,sulfydryl, sulfon, cyan and acylamino and can be applied to the fields of absorbing heavy metal ions such as lead ions and dichromic ions in polluted water, dyes such as methylene blue and acid yellow, ethyl alcohol in yellow rice wine to reduce alcoholic strength and the like.

The invention relates to refined astragalus mongholicus health wine and a preparation method thereof and belongs to the technical field of drinking wine. The preparation method of the refined astragalus mongholicus health wine comprises the following steps: with milled glutinous broomcorn millet, astragalus mongholicus, sealwort, yeast for making hard liquor and yeast as raw materials, firstly milled glutinous broomcorn millet is soaked, cooked and dried in the sun, water is added for fermentation, then astragalus mongholicus, sealwort, yeast for making hard liquor and yeast are added and fermentation is carried out, and then a certain amount of white wine is added and fermentation is carried out continuously, so that mash is obtained; then pressing and filtering are carried out on the mash, wine liquid and mash liquid are separated, the separated wine liquid is clarified, and supernatant liquor is taken, so that raw wine is obtained; the raw wine is sterilized and brewed into old wine, alcohol content and sugar content of the old wine are adjusted, and finally filling, sterilizing and packaging are carried out, so that the refined astragalus mongholicus health wine is obtained.

The invention discloses a low-sweetness Hakka rice wine brewing method which comprises the following steps: (1) soaking rice; (2) washing the rice; (3) steaming the rice; (4) sprinkling water to the steamed rice; (5) mixing the steamed rice with yeast powder; (6) conducting diastatic fermentation; (7) conducting after-fermentation to mature the wine and increase the aroma; (8) squeezing and clarifying; (9) heating the wine for sterilization; and (10) ageing the wine. The rice wine brewed according to the technical scheme provided by the invention and the rice wine brewed in a Hakka area are both sweet rice wine; the Hakka rice wine brewed by the method is of low sweetness; and the low-sweetness Hakka rice wine keeps the style of the traditional Hakka rice wine, has a mellow and pleasant aroma, tastes soft and refreshing, reduces the production cost and caters to the healthy drinking habits of modern people.

The invention relates to a preparation method of an environmentally-friendly low-temperature shift catalyst. Through adding an M (K, Rb, Cs, Mg, Sr, Ba and the like) metal element into the existing Cu / Zn / Al catalyst, the purpose of restraining the methanol synthesis side reaction is achieved. The catalyst is characterized in that under the same water / carbon ratio (vapor-air ratio) conditions, after the Cu / Zn / Al / M catalyst is modified by the M, the selectivity of the low-temperature shift catalyst is remarkably improved, the hydrogen output is high, and the contents of alcohol and amine in condensate are lower so as to provide better conditions for condensate recovery and utilization and environment protection.