Maotai-flavor fruity flavoring wine and brewing method thereof

Abstract

The flavoring wine is prepared by taking red cherry sorghum and apple pomace as fermentation raw materials, taking rice husk as an auxiliary material, and taking high-temperature yeast, Q303 rhizopus yeast and Angel Jinxiang Baijiu yeast as saccharification leavening agents through the processes of accumulation, fermentation, wine steaming and the like, and the flavoring wine is prepared by the steps of taking red cherry sorghum and apple pomace as fermentation raw materials, taking rice husk as an auxiliary material, and taking high-temperature yeast, Q303 rhizopus yeast and Angel Jinxiang Baijiu yeast as saccharification leavening agents. The fruity flavored wine prepared by the method has the characteristics of short fermentation period, both Maotai-flavor and fruity flavor, high ester component content and the like, and meets the seasoning requirements of Maotai-flavor liquor.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of Jiangxiang fruit wine brewing, in particular to a Jiangxiang fruit-flavor liquor and a brewing method thereof. BACKGROUND

[0002] At present, the Jiangxiang liquor produced by many distilleries is mainly made of Hongyingzi sorghum, using high-temperature Daqu as the fermentation agent and adopting the mature and unique 12987 brewing process. However, the sensory characteristics and liquor style of the Jiangxiang liquor are greatly different due to factors such as production season, raw material origin, production workshop, and the similarities and differences of microorganisms in high-temperature Daqu. The blending process can make the proportion and content of each component in the liquor stable, so as to form a unified flavor, taste and quality. Therefore, in the blending of Jiangxiang liquor, the role of flavoring liquor is particularly prominent and key. At the same time, flavoring liquor is also an indispensable core element for giving Jiangxiang liquor a soul, solving the problems of homogeneity and storage loss, and realizing quality upgrading. Generally speaking, the function of flavoring liquor is to effectively suppress the possible foreign flavors in the base liquor, enrich and enhance the complexity and elegance of the liquor aroma, significantly shorten the aging time required for the liquor to reach the ideal flavor state, ensure the stability and reliability of the blending effect, and also take into account the reasonable and controllable cost.

[0003] The sensory characteristics of flavoring liquor are affected by many factors, but ultimately it is the flavor substances that play a role. Ester substances are the main flavor components in Jiangxiang liquor that play a major role in aroma, and can increase the floral and fruity aroma of the liquor to varying degrees, which is the main factor for forming a rich liquor aroma. However, due to the actual storage conditions of distilleries, the key ester and other aroma substances in Jiangxiang liquor inevitably suffer different degrees of loss during the long storage process, which directly affects the quality and flavor level of the final product. SUMMARY

[0004] The purpose of the present application is to provide a fruit-flavor flavoring liquor for Jiangxiang liquor and a brewing method, which can enrich the types of flavoring liquor and meet the needs of liquor body design and research and development innovation.

[0005] In order to achieve the above-mentioned purpose, the present application adopts the following technical scheme: a Jiangxiang fruit-flavor flavoring liquor is made of the following raw materials in the following weight ratio: 90-100 parts of Hongyingzi sorghum, 3-8 parts of apple pomace, 0.5-1 part of rice husk, 55-65 parts of high-temperature Daqu, 0.3-0.8 parts of Q303 root mold, 0.3-0.8 parts of Angel's functional koji, and 0.1-0.3 parts of Angel's liquor koji.

[0006] Preferably, the aforementioned Maotai-flavor fruit-flavor liquor is made of the following raw materials in the following proportions: 95 parts of red cherry sorghum, 5 parts of apple pomace, 0.8 parts of rice husk, 60 parts of high-temperature Daqu, 0.5 parts of Q303 root mold, 0.5 parts of Angel functional koji, and 0.2 parts of Angel liquor koji.

[0007] The aforementioned Maotai-flavor fruit-flavor liquor is made of the following raw materials in the following proportions: 95 parts of red cherry sorghum, 5 parts of apple pomace, 0.8 parts of rice husk, 60 parts of high-temperature Daqu, 0.5 parts of Q303 root mold, 0.5 parts of Angel functional koji, and 0.2 parts of Angel liquor koji.

[0008] Preferably, the aforementioned Maotai-flavor fruit-flavor liquor is made of the following raw materials in the following proportions: 95 parts of red cherry sorghum, 5 parts of apple pomace, 0.8 parts of rice husk, 60 parts of high-temperature Daqu, 0.5 parts of Q303 root mold, 0.5 parts of Angel functional koji, and 0.2 parts of Angel liquor koji. (1) Red cherry sorghum pretreatment: Take intact red cherry sorghum with full grains and no mildew, and put 20% of the red cherry sorghum into a crusher to crush it into 5-8 pieces. Then mix the intact red cherry sorghum grains with the crushed red cherry sorghum, and add hot water at 85-90°C to soak the grains overnight, with 2-3 times of stirring during the process, so that the moisture content of the raw materials reaches 52-60%; (2) Steaming the grains: After the steamer is heated, evenly spread a layer of rice husk with a thickness of 0.1-0.5 cm on the steamer grate, and then put the sorghum into the steamer and evenly spread it on the surface. Steam for 60-90 minutes; (3) Cooling: After the raw materials are cooked, take them out of the steamer and evenly spread them out to cool at room temperature, with a cooling temperature of 40-45°C; (4) Compound starter: After the raw materials are cooled to 40-45°C, add apple pomace and mix well; (5) Koji mixing: Crush the high-temperature Daqu into powder in advance, and then mix it with Q303 root mold, Angel liquor koji, and Angel functional koji to obtain mixed koji. Put the mixed koji into the starter at one time, and stir to ensure uniform distribution of the koji; (6) Sugarization and stacking: Put the starter with added koji into a fermentation tank, spread a layer of rice husk with a thickness of 2-4 cm on the surface, and place it in a constant-temperature incubator at 30-35°C for 3-4 days of stacking and fermentation. After the center temperature reaches 48°C, take it out, and the stacking is completed; (7) Fermentation: After the stacking is completed, mix the starter evenly by shoveling, and then put it into the fermentation tank again. Seal it with plastic cloth, and place it in a 30-40°C environment for 40-42 days of fermentation; (8) Distillation: After the fermentation is completed, put the starter into the distillation retort, control the temperature at 90°C, and distill the liquor. Collect 0.2-0.5 kg of the first liquor from each retort separately, and the remaining liquor is the base liquor needed for storage. The alcohol degree of the base liquor is maintained at 52-60%vol. Store the base liquor in a cool and dry place for 30 days to obtain the aforementioned flavor liquor.

[0009] Further preferably, the brewing method of the sauce-flavor fruit-flavor seasoning liquor specifically comprises the following steps: (1) Red cherry sorghum pretreatment: take the intact red cherry sorghum with full particles and no mildew, take 20% of the red cherry sorghum and put it into a crusher, crush it to 5-8 pieces, then mix the intact red cherry sorghum particles with the crushed red cherry sorghum, add 85-90 DEG C hot water to soak the grains overnight, turn them over 3 times during the period, so that the moisture content of the raw materials reaches 52-60%; (2) Grain steaming: after the steamer is heated, evenly sprinkle a layer of 0.1-0.5 cm thick rice husk on the steamer grate, then put the sorghum into the steamer, evenly lay it on the surface, and steam for 85 minutes; (3) Cooling: after the raw materials are cooked, take them out of the pot, evenly spread them out and cool them down to 40-45 DEG C; (4) Compound lees: after the raw materials are cooled to 40-45 DEG C, add apple pomace and mix them evenly; (5) Mix the koji: crush the high-temperature Daqu into powder in advance, mix it with Q303 root mold koji, Angel liquor starter and Angel golden fragrance function koji, and then mix them evenly to obtain the mixed koji, then put the mixed koji into the lees at one time, stir to ensure uniform coating; (6) Saccharification stacking: put the lees after adding the koji into the fermentation cylinder, sprinkle 2-4 cm thick rice husk on the surface, and place it in a constant temperature incubator at 30-35 DEG C for 3-4 days of stacking fermentation, then take it out after the center temperature reaches 48 DEG C, and the stacking is completed; (7) Fermentation: after the stacking is completed, mix the lees evenly after shoveling, then put it into the fermentation cylinder again, seal it with plastic cloth, and place it in a 30-40 DEG C environment for 40 days of fermentation; (8) Distillation: after the fermentation is completed, put the lees into the wine retort, control the temperature to 90 DEG C, and distill the wine, take 0.4 kg of the first wine from each retort for separate storage, and the remaining wine is the required base liquor for storage, the alcohol degree is kept between 52-60%vol, and the base liquor is stored in a cool and dry place for 30 days to obtain the seasoning liquor.

[0010] The present application has the following advantages: The red cherry sorghum and apple pomace are matched in a proper ratio, and the high-temperature Daqu is innovatively combined with the root mold koji, the Angel liquor starter and the Angel golden fragrance function koji, so that the brewed seasoning liquor has elegant sauce flavor and rich fruit flavor, is soft and coordinated in mouth, and has a long aftertaste. As a seasoning liquor, it can suppress the abnormal aroma of the sauce-flavor base liquor, make up for the taste defects, has a short brewing period and low relative cost. BRIEF DESCRIPTION OF DRAWINGS

[0011] Figure 1 The process flowchart of the present application. DETAILED DESCRIPTION

[0012] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example

[0013] Raw and auxiliary materials: Red cherry sorghum, apple pomace, rice husks; Equipment: still, distillation apparatus, fermentation tank, crusher; Fermentation agents: High-temperature Daqu, Q303 Rhizopus koji, Angel Jinxiangba functional koji, Angel Baijiu koji; Feeding amounts: 95kg of red cherry sorghum, 5kg of apple pomace, 0.8kg of rice husks, 60kg of high-temperature Daqu (a type of starter culture), 0.5kg of Q303 Rhizopus starter culture, 0.5kg of Angel Jinxiangba functional starter culture, and 0.2kg of Angel Baijiu starter culture; The apple pomace is a byproduct of apple pressing. The rice husks need to be steamed for 30 minutes beforehand, then dried and stored separately. The main microorganisms of Jinxiangba functional koji and Angel baijiu koji are brewing yeast; The production process is as follows, see the flowchart. Figure 1 : (1) Pretreatment of red cherry sorghum: Take plump, mold-free whole red cherry sorghum, put 20% of the red cherry sorghum into the crusher and crush it into 5-8 pieces. Then mix the whole red cherry sorghum grains with the crushed red cherry sorghum evenly, add hot water at 85℃-90℃ to moisten the grain overnight, turning it 3 times during the process, so that the moisture content of the raw material reaches 52%-60%; (2) Steaming the grain: After the steamer is steaming, spread a layer of rice husks 0.1-0.5cm thick evenly on the steamer rack, then put the sorghum into the steamer, spread it evenly on the surface, and steam for 85 minutes. (3) Cooling: After the raw materials are steamed, they are taken out of the pot and spread out evenly at room temperature to cool to 40℃~45℃; (4) Compound mash: Cool the raw materials to 40℃~45℃, add apple pomace, and stir evenly; (5) Mixing the starter culture: After the high-temperature starter culture is crushed into powder in advance, it is mixed with Q303 Rhizopus starter culture, Angel liquor starter culture and Angel Jinxiangba functional starter culture to obtain the mixed starter culture. The mixed starter culture is added into the mash at one time and stirred to ensure that the starter culture is evenly added. (6) Saccharification and stacking: Put the mash after adding koji into the fermentation tank, flatten the surface and sprinkle 2-4 cm thick rice husks, place it in a constant temperature incubator at 30℃-35℃ for stacking and fermentation for 3.5 days. When the core temperature reaches 48℃, take it out and the stacking is complete. (7) fermentation: after the completion of the pile, the fermented grains were taken out, shovel mixed and then put into the fermentation cylinder, sealed with plastic cloth, placed in 30-40℃ conditions for 40 days fermentation after the surface pressure cover; (8) distillation: after the completion of fermentation, the fermented grains were put into the wine retort, the temperature was controlled at 90℃, and the wine was distilled. 0.4 kg of the first wine was collected and stored separately, and the remaining wine was used as the base liquor for storage. The degree of the base liquor was maintained at 52-60%vol. The base liquor was stored in a cool and dry place for 30 days to obtain the seasoning liquor.

[0014] (9) detection: the base liquor was stored for 30 days to obtain the seasoning liquor. The alcohol content was 55%vol, and the flavor substances in the base liquor were rich. The aldehyde and ester components accounted for a high proportion. The aroma was elegant and mellow, with a rich fruit aroma. The entry was soft and pure, with a long aftertaste. See Table 1 for details.

[0015] Name Retention time [min] Response factor Peak area Peak height Content [mg / L] Acetaldehyde 5.736 0.002 59.06 36.874 418.511 n-Propanal 6.759 0.001 0.089 0.049 1.569 Isobutyraldehyde 7.27 0.002 1.761 0.642 19.716 Ethyl formate 7.377 0.001 2.806 1.076 39.357 Ethyl acetate 9.179 0.002 108.609 27.807 979.947 Acetal 9.514 0.004 143.902 23.436 603.433 Methanol 10.249 0.002 16.123 6.897 45.995 Isovaleraldehyde 10.3 0.002 22.64 5.366 174.168 n-Propyl acetate 13.048 0.003 9.069 2.509 49.855 2-Pentanone 13.412 0.001 3.563 0.841 63.916 Isobutyl acetate 14.547 0.003 0.662 0.168 4.483 Ethyl butyrate 15.494 0.002 21.371 6.852 155.789 2-Butanol 15.75 0.002 0.619 0.165 4.51 n-Propanol 16.226 0.002 52.019 15.465 381.466 Ethyl isovalerate 17.091 0 0.667 0.215 25.473 Ethyl 2-methylbutyrate 17.164 0.002 0.366 0.119 3.949 Isobutanol 18.28 0.003 64.568 17.687 404.698 Isoamyl acetate 18.497 0.002 0.81 0.192 5.784 Ethyl valerate 19.036 0.003 0.005 0.003 0.013 2-Pentanol 19.426 0.003 0.213 0.063 1.218 n-Butanol 19.881 0.003 33.654 16.395 214.358 2-Heptanone 20.645 0.003 0.023 0.013 0.128 2-Methylbutanol 21.527 0.003 27.815 13.419 179.373 3-Methylbutanol 21.594 0.003 72.163 35.036 491.192 Ethyl hexanoate 21.865 0.002 0.601 0.149 5.434 n-Pentanol 22.6 0.003 0.303 0.145 1.667 2-Octanone 22.761 0.003 0.872 0.236 5.299 Methionine 23.522 0.002 36.906 14.243 347.037 Propyl hexanoate 24.117 0.002 0.002 0.01 0.021 Ethyl heptanoate 24.398 0.003 0.001 0.009 0.007 Ethyl lactate 24.752 0.002 0.803 0.255 6.574 n-Hexanol 25.071 0.004 1.002 0.233 3.994 2-Nonanone 25.484 0.004 0.057 0.039 0.277 Ethyl octanoate 26.255 0.003 0.005 0.003 0.012 Furfural 26.884 0 1.582 0.729 374.016 Acetic acid 27.371 0.001 22.11 0.93 1407.796 Tetramethylpyrazine 27.44 0 0.002 0.009 0.111 Ethyl nonanoate 28.096 0.002 0.004 0.015 0.043 Benzaldehyde 28.155 0.004 2.178 0.422 9.298 2,3-Butanediol 28.63 0.003 5.766 0.538 39.172 1,2-Propanediol 29.304 0.001 2.183 0.286 26.687 Ethyl linoleate 29.717 0.002 0 0.004 0.001 Nonanol 30.109 0.005 0.001 0.005 0.002 Butyric acid 30.725 0.002 0.475 0.068 3.986 Acetophenone 30.905 0.002 0 0.003 0.003 Diethyl succinate 31.126 0.003 0.735 0.155 4.41 Isovaleric acid 32.221 0.001 3.921 0.173 72.912 Valeric acid 32.939 0.001 0.047 0.022 0.941 Ethyl phenylacetate 34.397 0 0.649 0.108 24.186 Phenylacetic acid ethyl ester 35.542 0.005 0.35 0.073 1.172 Ethyl laurate 35.874 0.004 0.066 0.021 0.317 Caproic acid 37.197 0 0.002 0.007 0.074 Benzyl alcohol 38.449 0.003 0.108 0.039 0.565 β-Phenylethanol 40.262 0.004 6.333 0.924 31.419 Heptanoic acid 44.151 0 0.532 0.054 22.63 4-Ethylguaiacol 45.803 0 0.194 0.039 19.707 Ethyl myristate 46.806 0.005 0.593 0.106 2.007 Pentyl butyrolactone 47.364 0.004 0.002 0.015 0.007 Octanoic acid 49.657 0 1.36 0.156 85.982 Ethyl palmitate 55.779 0.001 8.363 5.962 80.833 Ethyl stearate 64.089 0.004 1.527 0.188 6.675 Ethyl oleate 65.115 0.004 10.306 1.272 51.128 Ethyl linoleate 67.826 0.004 5.403 0.613 24.054 Example

[0016] Raw materials: red cherry highland, apple pomace, rice hull; Equipment: retort, distiller, fermentation cylinder, crusher; Fermentation agent: high-temperature Daqu, Q303 root mold, Angel functional mold, Angel liquor mold; Grain input: 100 kg of red cherry highland, 8 kg of apple pomace, 1 kg of rice hull, 65 kg of high-temperature Daqu, 0.8 kg of Q303 root mold, 0.8 kg of Angel functional mold, and 0.3 kg of Angel liquor mold; The apple pomace is a byproduct of apple pressing; The rice hull needs to be steamed for 30 minutes in advance and then dried separately; The main strains of the Angel functional mold and the Angel liquor mold are Saccharomyces cerevisiae; The production process is as follows: (1) Red cherry highland pretreatment: take the intact red cherry highland with full grains and no mold, take 20% of the red cherry highland and put it into the crusher, crush it to 5-8 pieces, then mix the whole red cherry highland grains with the crushed red cherry highland, add 85-90℃ hot water to soak the grains overnight, turn them over 3 times during the period, and make the moisture content of the raw materials reach 52-60%; (2) Steaming the grains: after the steamer is heated, evenly sprinkle a layer of 0.1-0.5 cm thick rice hull on the retort grate, then put the highland into the steamer, spread it evenly on the surface, and steam for 85 minutes; (3) Cooling: after the raw materials are cooked, take them out of the pot, evenly spread them out and cool them down to 40-45℃; (4) Compound fermented grains: when the raw materials cool down to 40-45℃, add apple pomace and mix well; (5) Mixing the starter culture: After the high-temperature starter culture is crushed into powder in advance, it is mixed with Q303 Rhizopus starter culture, Angel liquor starter culture and Angel Jinxiangba functional starter culture to obtain the mixed starter culture. The mixed starter culture is added into the mash at one time and stirred to ensure that the starter culture is evenly added. (6) Saccharification and stacking: Put the mash after adding koji into the fermentation tank, flatten the surface and sprinkle 2-4 cm thick rice husks, place it in a constant temperature incubator at 30℃-35℃ for stacking and fermentation for 3.5 days. When the core temperature reaches 48℃, take it out and the stacking is complete. (7) Fermentation: After the mash is piled up, take it out, mix it evenly, put it back into the fermentation tank, seal it with plastic sheeting, cover the surface, and place it at 30℃~40℃ for 42 days for fermentation. (8) Distillation: After fermentation, the lees are put into the still, the temperature is controlled at 90°C, and the wine is distilled. 0.4 kg of the first wine is collected from each still and stored separately. The remaining wine is the raw wine required for storage. The alcohol content is maintained between 52 and 60% vol. The raw wine is stored in a cool and dry place for 30 days to obtain the flavoring wine.

[0017] (9) Testing: The flavoring wine is obtained after the original wine is stored for 30 days. Its alcohol content is 55% vol. The original wine is rich in flavor substances, with a high proportion of aldehydes and esters. It has an elegant aroma of soy sauce and a rich aroma of fruit. It is sweet, mellow and clean on the palate with a long aftertaste. Example

[0018] Raw and auxiliary materials: Red cherry sorghum, apple pomace, rice husks; Equipment: still, distillation apparatus, fermentation tank, crusher; Fermentation agents: High-temperature Daqu, Q303 Rhizopus koji, Angel Jinxiangba functional koji, Angel Baijiu koji; Feeding amounts: 90kg of red cherry sorghum, 3kg of apple pomace, 0.5kg of rice husks, 55kg of high-temperature Daqu (a type of starter culture), 0.3kg of Q303 Rhizopus starter culture, 0.3kg of Angel Jinxiangba functional starter culture, and 0.1kg of Angel Baijiu starter culture; The apple pomace is a byproduct of apple pressing. The rice husks need to be steamed for 30 minutes beforehand, then dried and stored separately. The main microorganisms of Jinxiangba functional koji and Angel baijiu koji are brewing yeast; The production process is as follows: (1) Pretreatment of red cherry sorghum: Take plump, mold-free whole red cherry sorghum, put 20% of the red cherry sorghum into the crusher and crush it into 5-8 pieces. Then mix the whole red cherry sorghum grains with the crushed red cherry sorghum evenly, add hot water at 85℃-90℃ to moisten the grain overnight, turning it 3 times during the process, so that the moisture content of the raw material reaches 52%-60%; (2) steaming the grains: after the steamer is heated, a layer of 0.1-0.5 cm thick rice husks is evenly spread on the steamer grate, and then the sorghum is evenly laid on the steamer, and steamed for 85 minutes; (3) cooling: after the raw materials are steamed, the steamed materials are taken out of the steamer and evenly spread and cooled at room temperature to 40-45°C; (4) compound lees: after the raw materials are cooled to 40-45°C, apple pomace is added and stirred evenly; (5) mixing with starter: after the high-temperature Daqu is crushed into powder in advance, the Q303 root mold starter, Angel liquor starter and Angel golden fragrance starter are mixed evenly to obtain a mixed starter, and the mixed starter is added to the lees at one time, and stirred to ensure uniform distribution of the starter; (6) saccharification and stacking: after the lees with the added starter are added to the fermentation tank, a layer of 2-4 cm thick rice husks is spread on the surface, and the lees are placed in a constant temperature incubator at 30-35°C for stacking and fermentation for 3.5 days, and then taken out when the center temperature reaches 48°C, and the stacking is completed; (7) fermentation: after the stacking is completed, the lees are taken out, stirred and mixed, and then added to the fermentation tank, sealed with plastic cloth, and placed at 30-40°C for fermentation for 40 days; (8) distillation: after the fermentation is completed, the lees are added to the distillation retort, the temperature is controlled at 90°C, and the liquor is distilled, 0.4 kg of the first liquor is collected from each retort and stored separately, and the remaining liquor is the base liquor required for storage, and the degree of the base liquor is maintained at 52-60%vol, and the base liquor is stored in a cool and dry place for 30 days to obtain the seasoning liquor.

[0019] (9) detection: the seasoning liquor obtained after the base liquor is stored for 30 days has an alcohol content of 55%vol, and the flavor substances in the base liquor are rich, and the aldehyde and ester components account for a high proportion, and the liquor has a delicate and elegant sauce aroma and a rich fruit aroma; the liquor is soft and smooth in taste, and has a long aftertaste.

[0020] Although embodiments of the present application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the application, and the scope of the present application is defined by the appended claims and their equivalents.

Claims

1. A soy sauce-flavored fruit-flavored flavoring liquor, characterized in that: It is made of raw materials in the following weight ratio: red cherry sorghum 90-100 parts, apple pomace 3-8 parts, rice husk 0.5-1 part, high-temperature Daqu 55-65 parts, Q303 root mold 0.3-0.8 parts, Angel functional Qu 0.3-0.8 parts, and Angel liquor starter 0.1-0.3 parts.

2. The Jiangxiang fruit-flavor seasoning wine according to claim 1, characterized in that: It is made of raw materials in the following weight ratio: red cherry sorghum 95 parts, apple pomace 5 parts, rice husk 0.8 parts, high-temperature Daqu 60 parts, Q303 root mold 0.5 parts, Angel functional Qu 0.5 parts, and Angel liquor starter 0.2 parts.

3. The brewing method of Jiangxiang fruit-flavor seasoning liquor according to claim 1 or 2, characterized in that: It comprises the following steps: It is made of raw materials in the following weight ratio: red cherry sorghum 90-100 parts, apple pomace 3-8 parts, rice husk 0.5-1 part, high-temperature Daqu 55-65 parts, Q303 root mold 0.3-0.8 parts, Angel functional Qu 0.3-0.8 parts, and Angel liquor starter 0.1-0.3 parts.

4. The brewing method of Jiangxiang fruit-flavor seasoning liquor according to claim 3, characterized in that: It comprises the following steps: It is made of raw materials in the following weight ratio: red cherry sorghum 90-100 parts, apple pomace 3-8 parts, rice husk 0.5-1 part, high-temperature Daqu 55-65 parts, Q303 root mold 0.3-0.8 parts, Angel functional Qu 0.3-0.8 parts, and Angel liquor starter 0.1-0.3 parts. Specifically, it comprises the following steps: (1) Red cherry sorghum pretreatment: Take intact red cherry sorghum with plump grains and no mildew, and put 20% of the red cherry sorghum into a crusher to crush it into 5-8 pieces. Then mix the intact red cherry sorghum grains with the crushed red cherry sorghum, and add hot water at 85-90°C to soak the grains overnight, with 2-3 times of stirring during the process, so that the moisture content of the raw materials reaches 52-60%; (2) Steaming the grains: After the steamer is heated, evenly spread a layer of rice husk with a thickness of 0.1-0.5 cm on the steamer grate, and then put the sorghum into the steamer, evenly spread on the surface, and steam for 60-90 minutes; (3) Cooling: After the raw materials are cooked, take them out of the steamer, evenly spread them out, and cool them to 40-45°C; (4) Compound starter: After the raw materials are cooled to 40-45°C, add apple pomace and stir evenly; (5) Mixing the starter: Crush the high-temperature Daqu into powder in advance, mix it with Q303 root mold, Angel liquor starter, and Angel functional Qu, and then add the mixture to the starter, stir, and ensure uniform distribution of the starter; (6) Sugarization and stacking: Put the starter with the added mixture into a fermentation tank, spread 2-4 cm of rice husk on the surface, and place it in a constant-temperature incubator at 30-35°C for 3-4 days of stacking and fermentation. After the center temperature reaches 48°C, take it out, and the stacking is completed; 5. The brewing method of Jiangxiang fruit-flavor seasoning liquor according to claim 4, characterized in that: (7) Fermentation: After the stacking is completed, mix the starter evenly, and then put it back into the fermentation tank, seal it with plastic cloth, and place it in a 30-40°C environment for 40-42 days of fermentation; (8) Distillation: After the fermentation is completed, put the starter into a distillation still, control the temperature at 90°C, and distill the liquor. Collect 0.2-0.5 kg of the first liquor from each still separately, and the remaining liquor is the original liquor needed for storage. The alcohol degree of the liquor is maintained at 52-60%vol. The original liquor is stored in a cool and dry place for 30 days to obtain the seasoning liquor. Specifically, it comprises the following steps: (1) Red cherry sorghum pretreatment: Take intact red cherry sorghum with plump grains and no mildew, and put 20% of the red cherry sorghum into a crusher to crush it into 5-8 pieces. Then mix the intact red cherry sorghum grains with the crushed red cherry sorghum, and add hot water at 85-90°C to soak the grains overnight, with 2-3 times of stirring during the process, so that the moisture content of the raw materials reaches 52-60%; (2) Steaming the grains: After the steamer is heated, evenly spread a layer of 0.1-0.5 cm thick rice husks on the steamer grate, then put the sorghum into the steamer, evenly spread on the surface, and steam for 85 minutes; (3) Cooling: After the raw materials are steamed, take them out of the steamer, evenly spread them out at room temperature, and cool to 40-45°C; (4) Compound fermentation material: Cool the raw materials to 40-45°C, then add apple pomace and mix evenly; (5) Mixing the starter: Crush the high-temperature Daqu into powder in advance, then mix it with Q303 root mold starter, Angel liquor starter, and Angel golden fragrance function starter to obtain the mixed starter, which is then added to the fermentation material at one time, stirred, and ensured to be evenly spread; (6) Saccharification and stacking: After adding the starter, put the fermentation material into the fermentation tank, spread 2-4 cm thick rice husks on the surface, and place it in a constant temperature incubator at 30-35°C for stacking and fermentation for 3-4 days, then take it out when the center temperature reaches 48°C, and the stacking is completed; (7) Fermentation: After stacking is completed, mix the fermentation material evenly, then put it into the fermentation tank again, seal it with plastic cloth, press the surface, and place it in a 30-40°C environment for fermentation for 40 days; (8) Distillation: After fermentation is completed, put the fermented grains into the distillation retort, control the temperature at 90°C, distill the liquor, take 0.4 kg of the first liquor from each retort for separate storage, and the remaining liquor is the base liquor needed for storage, with the alcohol content maintained at 52-60%vol, and the base liquor is stored in a cool and dry place for 30 days to obtain the seasoning liquor.

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