Preparation method of white spirit

Abstract

The invention relates to the technical field of baijiu brewing, and discloses a preparation method of baijiu brewed from pomegranate bark. The method comprises the following steps: mixing a sorghum raw material with distiller's yeast, fermenting to obtain fermented grains, mixing the fermented grains with pomegranate bark, and distilling to obtain the base liquor of the white spirit. Adding distiller's yeast into the remaining fermented grains for secondary fermentation, and mixing the fermented grains subjected to secondary fermentation with pomegranate rind for secondary distillation to obtain the base liquor of the white spirit with the same quality. The invention proves that the pomegranate bark is added for distillation after the distiller's yeast and other raw materials are fermented, so that the fermented grain fermentation effect can be improved, the acidity of the white spirit is increased, and the solid content of the white spirit is reduced. Besides, fermented grains left after the pomegranate rind is added and distilled for the first time can be subjected to secondary fermentation and distillation, the utilization rate of the fermented grains is increased, and the method has a good prospect in the aspect of industrial wine brewing.

Description

Technical Field

[0001] The present invention relates to the technical field of liquor brewing, and specifically, to a preparation method of liquor brewed with pomegranate peel. Background Art

[0002] The Luzhou-flavor liquor is one of the four traditional Chinese liquors. The total content of flavor components in the Luzhou-flavor liquor is high, forming the typical characteristics of pure flavor, mellow and sweet taste at the entrance, natural coordination, refreshing aftertaste, and slightly bitter taste. Rice husk is an important auxiliary material for brewing light-flavor liquor, playing a role of filling and loosening in the brewing process, and providing necessary conditions for grain steaming, fermentation and liquor steaming. However, due to seasonal restrictions, the long storage time of auxiliary rice husk will lead to the growth of molds. In addition, the content of pectin and pentosan in rice husk is relatively high, and it is easy to form methanol and furfural after fermentation, which is also the main source of the bran flavor and furfural flavor in light aldehyde-type liquor. Therefore, it is of great significance to find new auxiliary materials for liquor brewing and explore their effects on liquor fermentation to achieve stable coordination of flavor and taste.

[0003] Pomegranate (Punica granatum L.) is a deciduous tree or shrub of the genus Punica in the family Lythraceae, with a wide planting area and rich germplasm resources in China. By-products such as fruit juice, jam, and pomegranate wine processed from pomegranates are sold at home and abroad, thus generating a large amount of pomegranate peel waste. As a traditional Chinese medicine, pomegranate peel has good pharmacological effects and can be used to treat various diseases. The chemical components of pomegranate peel are rich, including tannins, flavonoids, alkaloids and organic acids. In addition, it also has various pharmacological activities such as antibacterial, anti-inflammatory, and antioxidant, and at the same time has a regulatory effect on the digestive system, cardiovascular system, reproductive system and immune system. At present, the research on pomegranate peel is still relatively shallow, staying in its biological activity and medicinal value, and has great development and utilization value. In the liquor brewing process, pomegranate peel is added after the fermentation of koji and other raw materials and then distilled. The distilled liquor has a higher acidity and a significantly lower solid content. While increasing the antioxidant capacity, the taste is sweeter and more refreshing. Moreover, the fermented grains left after the first distillation with pomegranate peel can be fermented and distilled for the second time, which not only does not waste the fermented grains, but also does not affect the quality of the liquor, improving the utilization rate of the fermented grains. However, there is no report on its use as an auxiliary material for brewing Luzhou-flavor liquor. Summary of the Invention

[0004] The purpose of the present invention is to overcome the problem that pomegranate peel is not used as an auxiliary material for liquor brewing at present and the low utilization rate of fermented grains causes resource waste, and to provide a preparation method of Luzhou-flavor liquor brewed with pomegranate peel, which can increase the acidity of the liquor, reduce the solid content of the liquor, promote digestion, regulate the body's acid-base balance, and have a sweeter and more refreshing taste while increasing the antioxidant capacity.

[0005] To achieve the above object, a first aspect of the present invention provides a preparation method of brewed liquor, the method comprising the following steps:

[0006] Mix the sorghum raw material with the koji, carry out fermentation I to obtain fermented grains I, and distill I after mixing the fermented grains I with pomegranate peel.

[0007] Preferably, the weight ratio of the pomegranate peel to the sorghum raw material is 13-17:100.

[0008] Preferably, the time of fermentation I is 30-35 days.

[0009] Preferably, the method further comprises: mixing the solid remaining after distillation I with koji to carry out fermentation II to obtain fermented grains II, distilling II after mixing the fermented grains II with pomegranate peel, and mixing the liquid obtained from distillation I and the liquid obtained from distillation II.

[0010] Preferably, the weight ratio of the pomegranate peel to the solid remaining after distillation I is 5-10:100.

[0011] Preferably, the time of fermentation II is 30-35 days.

[0012] Preferably, the method further comprises, before mixing with koji, crushing the sorghum raw material and mixing it with water for steaming treatment, and then carrying out moistening treatment.

[0013] Preferably, the time of the steaming treatment is 20-40 min, and the time of the moistening treatment is 18-22 h.

[0014] Further preferably, the moistening treatment is repeated twice.

[0015] Preferably, the koji is medium-temperature Daqu.

[0016] The pomegranate peel is fresh pomegranate peel.

[0017] Preferably, the mass ratio of the koji to the sorghum powder is 8-12:100.

[0018] Preferably, the specifications of the pomegranate peel include 0.5-2.5 cm × 0.1-0.5 cm × 0.1-0.5 cm.

[0019] Preferably, the specifications of the pomegranate peel are 1-1.5 cm × 0.1-0.5 cm × 0.1-0.5 cm.

[0020] A second aspect of the present invention provides the liquor prepared by the method as described above.

[0021] Through the above technical solution, the method provided by the present invention distills after adding pomegranate peel to the fermented grains. The base liquor of the distilled Chinese liquor has a high acidity and a low solid content, thus being able to promote digestion, regulate the body's acid-base balance, and improve immunity. Moreover, it has a fresh fruit aroma, a refreshing throat feeling, a clear liquor color, and a sweet and refreshing taste.

[0022] In addition, in the preferred embodiment of the present invention, the fermented grains can be subjected to a second fermentation and distillation, which neither wastes the fermented grains nor affects the quality of the Chinese liquor, improves the utilization rate of the fermented grains, and the method is simple and convenient. Specific embodiments

[0023] In the ranges disclosed herein, the endpoints and any values are not limited to the exact ranges or values. These ranges or values should be understood to include values close to these ranges or values. For numerical ranges, between the endpoint values of each range, between the endpoint values of each range and individual point values, and between individual point values can be combined with each other to obtain one or more new numerical ranges, and these numerical ranges should be regarded as specifically disclosed herein.

[0024] The first aspect of the present invention provides a method for preparing brewed Chinese liquor, and the method includes the following steps:

[0025] Mix the sorghum raw material with the distiller's yeast and carry out Fermentation I to obtain Fermented Grains I, and then mix the Fermented Grains I with pomegranate peel and carry out Distillation I.

[0026] According to the present invention, the conditions for the mixing are not particularly limited and can be selected from any one of stirring mixing and shaking mixing, as long as the pomegranate peel and the Fermented Grains I can be evenly contacted for the distillation reaction.

[0027] The inventors have found through research that by distilling after adding pomegranate peel to the fermented grains using the method of the present invention, the base liquor of the distilled Chinese liquor has a low solid content, a high acidity, a fresh fruit aroma, a sweet and refreshing taste, and a clear liquor color.

[0028] Preferably, the weight ratio of the pomegranate peel to the sorghum powder is 13 - 17:100, specifically it can be 13:100, 14:100, 15:100, 17:100, or any value between the above two values; preferably, the time of the Fermentation I is 30 - 35 days, specifically it can be 30 days, 31 days, 32 days, 35 days, or any value between the above two values. The inventors have found through research that by adopting the above preferred method, the brewed Chinese liquor has a sweeter and more refreshing taste, a relatively higher acidity of the Chinese liquor, and a relatively lower solid content.

[0029] According to the present invention, preferably, the method further comprises: mixing the solids remaining from the distillation I with wine yeast to ferment II to obtain wine mash II, mixing the wine mash II with pomegranate peel and then distilling II, and mixing the liquid obtained from the distillation I with the liquid obtained from the distillation II. The distillation method of the present invention is not particularly limited, and can be selected from at least one of the retort distillation method, liquid distillation method, and tower distillation method. The distillation method used in the present invention is the retort distillation method. The retort distillation method can remove moisture and impurities from the wine liquid, thereby increasing the alcohol content. During the distillation process, impurities, acid, bitterness and other components will be separated and left in the retort barrel, thereby obtaining a clear and pure wine liquid. This can improve the taste of the wine, making it softer and more delicate. The retort distillation can effectively extract trace aroma components from the fermented wine liquid and concentrate them into the finished wine, so that the liquor has a special aroma. In addition, during the distillation process, microorganisms and bacteria in the wine mash can be killed, creating favorable conditions for the next round of fermentation. The killed bacteria can also be used as a nutrient source for the next round of fermentation.

[0030] Exemplarily, in the present invention, the detailed steps of distilling liquor using the retort distillation method are as follows:

[0031] 1. Check the equipment: Ensure that the distiller, condenser and other distillation equipment are clean and intact. Ensure that the steam pipeline is unobstructed and has no air leakage.

[0032] 2. Loading the retort: ​​Take the fermented mash from the fermentation tank and evenly load it into the distiller. The filling amount is usually 60-80vt% of the distiller's capacity to avoid overflow during distillation due to overfilling. Flatten the mash to ensure even heating.

[0033] 3. Heating distillation: Seal the distiller and seal the lid after filling the retort to prevent steam leakage. Heat the water at the bottom of the distiller. In the initial stage, use high heat to quickly increase the temperature, and the alcohol and other volatile substances begin to evaporate.

[0034] 4. Wine begins to flow: Steam rises, and alcohol and aroma components evaporate and enter the condenser through the conduit on the steamer cover. The steam cooled in the condenser turns into liquid and flows out, and wine begins to flow.

[0035] In the present invention, the temperature in the distiller needs to be controlled during the distillation process to ensure that the alcohol and aroma substances in the mash can be fully volatilized. The steam temperature is usually kept at 80-100°C. The heat supply is adjusted according to the speed of the wine flowing out. Generally, the wine outflow speed is preferably "linear". Too fast may lead to excessive impurities, and too slow may lead to low efficiency.

[0036] According to the present invention, preferably, the weight ratio of the pomegranate peel to the solid remaining after distillation I is 5-10:100, specifically it can be 5:100, 6:100, 7:100, 10:100, or any value between the above two values; preferably, the time of fermentation II is 30-35 days, specifically it can be 30 days, 31 days, 32 days, 35 days, or any value between the above two values. The inventors have found through research that by adopting the above preferred implementation methods, the quality of the liquor distilled in the second round of fermentation can be ensured not to decrease.

[0037] According to the present invention, preferably, the method further includes, before mixing with the koji, crushing the sorghum raw material and mixing it with water for steaming treatment, and then performing moistening treatment. There is no particular limitation on the crushing, and it can be selected from any one of the methods such as milling machine crushing method, electric crusher crushing method, hammer mill crushing method, and double-roll flattening machine crushing method, as long as it can expose the sorghum starch, increase the surface area of the raw material, and is beneficial for the sorghum grains to absorb water and be cooked and gelatinized. The crushing method used in the present invention is the milling machine crushing method, which can crush the sorghum into the required particle size in a short time, significantly improving the processing efficiency of sorghum. Moreover, the milling machine can make full use of the sorghum residues, reduce waste, and improve the resource utilization rate. The crushed sorghum grains increase the contact area with water and koji, which is beneficial for the hydrolysis during the fermentation process, converting complex substances such as starch into simple sugars that can be fermented by yeast.

[0038] According to the present invention, preferably, the time of the steaming treatment is 20-40 min, specifically it can be 20 min, 25 min, 30 min, 40 min, or any value between the above two values; the time of the moistening treatment is 18-22 h, specifically it can be 18 h, 19 h, 20 h, 22 h, or any value between the above two values. Further preferably, the moistening treatment is repeated twice. The inventors have found through research that by adopting the above preferred method, the sorghum grains can better absorb water, increase the humidity inside them, thereby promoting the subsequent cooking and fermentation processes, contributing to the gelatinization of starch, and improving the saccharification efficiency.

[0039] According to the present invention, preferably, the koji is medium-temperature Daqu. The liquor prepared by the invention is Luzhou-flavor liquor, and the application of medium-temperature Daqu in liquor-making mainly involves the brewing of Luzhou-flavor liquor. The production temperature of medium-temperature Daqu is generally around 50 °C, which is suitable for the growth of most medium-high temperature microorganisms. The liquor brewed therefrom has a relatively soft taste and delicate aroma, combined with the fruity aroma of pomegranate peel, thus endowing the liquor with unique flavor characteristics. In addition, the fermentation speed of medium-temperature Daqu is moderate and it is not easy to produce peculiar smells, improving the quality of the base liquor of the liquor.

[0040] According to the present invention, preferably, the pomegranate peel is fresh pomegranate peel. Fresh pomegranate peel contains rich antioxidants, polyphenols, anthocyanins and other components, which can provide rich nutrition and health care functions during the wine-making process. Using fresh pomegranate peel can ensure that these beneficial components are not damaged during the wine-making process, so as to better exert their health care effects. Fresh pomegranate peel can provide a more intense fruity aroma and a richer taste during the wine-making process. The aroma and taste of fresh pomegranate peel will be absorbed by the wine liquid, making the taste of the wine more rich and unique. In addition, using fresh pomegranate peel can avoid using moldy and rotten pomegranate peel, thereby reducing the risk of bacterial contamination. Fresh pomegranate peel can ensure that the brewed wine liquid is clearer, reducing the potential harm to human health.

[0041] According to the present invention, preferably, the mass ratio of the distiller's yeast to the sorghum powder is 8-12:100, specifically it can be 8:100, 9:100, 10:100, 12:100, or any value between the above two values; preferably, the specifications of the pomegranate peel include 0.5-2.5 cm × 0.1-0.5 cm × 0.1-0.5 cm, and further preferably, the specifications of the pomegranate peel are 1-1.5 cm × 0.1-0.5 cm × 0.1-0.5 cm. In the present invention, three groups of pomegranate peels with large specifications (1.5-2.5 cm × 0.1-0.5 cm × 0.1-0.5 cm), medium specifications (1-1.5 cm × 0.1-0.5 cm × 0.1-0.5 cm) and small specifications (0.5 -1.5 cm × 0.1-0.5 cm × 0.1-0.5 cm) are respectively selected as auxiliary materials after fermentation for distillation, and the resulting base wine is used as a test sample to detect the solid content and acidity respectively. The present invention detects the solid content in the base wine by the weighing method and detects the acidity by the acid-base neutralization method. The detection results show that when the fragment specifications of the pomegranate peel are medium specifications (1-1.5 cm × 0.1-0.5 cm × 0.1-0.5 cm), the acidity in the base wine is the best, the solid content is the lowest, and the quality of the white liquor base wine is higher.

[0042] The second aspect of the present invention provides a white liquor prepared by the method as described above.

[0043] In the present invention, pomegranate peel is added for distillation after fermentation with other raw materials and distiller's yeast, which can increase the acidity of the white liquor and reduce the solid content, making the taste of the white liquor better, promoting digestion, regulating the body's acid-base balance, increasing the antioxidant capacity, and the fermented grains can be reused, reducing resource waste while ensuring that the quality of the white liquor distilled in the second fermentation does not decline, improving the economic benefits, and having broad application prospects in the industrial production of white liquor brewing.

[0044] The present invention will be described in detail below through examples.

[0045] In the following examples, sorghum was purchased from Yixing Yihong Rice Industry; pomegranate was purchased from Mengzi Pomegranate Base in Yunnan; distiller's yeast was purchased from Luzhou Laojiao, and the remaining reagents and raw materials were conventional commercial products.

[0046] Example 1

[0047] This embodiment illustrates the method for brewing liquor with fresh pomegranate peel.

[0048] The specific steps of brewing liquor using fresh pomegranate peel (size: 1.5 cm×0.3 cm×0.3 cm) as auxiliary material are as follows:

[0049] S1. Under barrel fermentation conditions, first, Northeast red sorghum is cleaned, impurities are removed and crushed into powder, 6 kg of sorghum powder is weighed and added into a fermentation barrel, 3.6 kg of 80° C. water is added for the first moistening of the grits, and then the grits are piled and spread out for 20 hours for cooling;

[0050] S2. Steam the dried and cooled sorghum powder with 100°C water for 30 minutes, then add 3.6kg of 80°C water for a second moistening, and stir and crush the sorghum at the same time.

[0051] S3. Add 0.6 kg of Luzhou-flavor medium-temperature Daqu into the fermentation barrel, stir it thoroughly with the sorghum powder, and then put it into a tank for the first round of fermentation (hereinafter referred to as the first fermentation) for 30 days.

[0052] S4. After the first fermentation is completed, add 0.9 kg of fresh pomegranate peel to the mash, stir evenly and further distill using the retort distillation method to obtain the base liquor of white wine (the middle and tail liquors are taken as the base liquor, and the head liquor is discarded).

[0053] S5. Add 0.6 kg of Luzhou-flavor medium-temperature Daqu to the remaining mash after the first fermentation and distillation, and put it into the tank again for a second round of fermentation for 30 days (hereinafter referred to as the second fermentation) to make full use of the mash.

[0054] S6. After fermentation is completed, 0.42 kg of fresh pomegranate peel is added to the mash, stirred evenly, and further distilled by a retort distillation method to obtain a base liquor of white wine (the middle and tail liquors are taken as the base liquor, and the head liquor is discarded).

[0055] The obtained base wine is recorded as J1.

[0056] Example 2

[0057] This embodiment illustrates the method for brewing liquor with fresh pomegranate peel.

[0058] The specific steps of brewing liquor using fresh pomegranate peel (size: 2.5 cm×0.3 cm×0.3 cm) as auxiliary material are as follows:

[0059] S1. Under barrel fermentation conditions, first, Northeast red sorghum is cleaned, impurities are removed and crushed into powder, 6 kg of sorghum powder is weighed and added into a fermentation barrel, 3.6 kg of 80° C. water is added for the first moistening of the grits, and then the grits are piled and spread out for 20 hours for cooling;

[0060] S2. Steam the dried and cooled sorghum powder with 100°C water for 30 minutes, then add 3.6kg of 80°C water for a second moistening, and stir and crush the sorghum at the same time.

[0061] S3. Add 0.48 kg of Luzhou-flavor medium-temperature Daqu into the fermentation barrel, stir it thoroughly with the sorghum powder, and then put it into a tank for the first round of fermentation (hereinafter referred to as the first fermentation) for 32 days.

[0062] S4. After the first fermentation is completed, add 0.78 kg of fresh pomegranate peel to the mash, stir evenly and further distill using the retort distillation method to obtain the base liquor of white wine (the middle and tail liquors are taken as the base liquor, and the head liquor is discarded).

[0063] S5. Add 0.48 kg of Luzhou-flavor medium-temperature Daqu to the remaining mash after the first fermentation and distillation, and put it into the tank again for a second round of fermentation for 32 days (hereinafter referred to as the second fermentation) to make full use of the mash.

[0064] S6. After fermentation is completed, add 0.3 kg of fresh pomegranate peel to the mash, stir evenly and further distill using a retort distillation method to obtain a base liquor (the base liquor is the middle and tail liquor, and the head liquor is discarded).

[0065] The obtained base wine is recorded as J2.

[0066] Example 3

[0067] This embodiment illustrates the method for brewing liquor with fresh pomegranate peel.

[0068] The specific steps of brewing liquor using fresh pomegranate peel (size: 0.5 cm×0.3 cm×0.3 cm) as auxiliary material are as follows:

[0069] S1. Under barrel fermentation conditions, first, Northeast red sorghum is cleaned, impurities are removed and crushed into powder, 6 kg of sorghum powder is weighed and added into a fermentation barrel, 3.6 kg of 80° C. water is added for the first moistening of the grits, and then the grits are piled and spread out for 20 hours for cooling;

[0070] S2. Steam the dried and cooled sorghum powder with 100°C water for 30 minutes, then add 3.6kg of 80°C water for a second moistening, and stir and crush the sorghum at the same time.

[0071] S3. Add 0.75 kg of Luzhou-flavor medium-temperature Daqu into the fermentation barrel, mix it with the sorghum powder thoroughly, and then put it into the tank for the first round of fermentation (hereinafter referred to as the first fermentation) for 35 days.

[0072] S4. After the first fermentation is completed, add 1 kg of fresh pomegranate peel to the mash, stir evenly and further distill using the retort distillation method to obtain the base liquor of white wine (the middle and tail liquors are taken as the base liquor, and the head liquor is discarded).

[0073] S5. Add 0.75 kg of Luzhou-flavor medium-temperature Daqu to the remaining mash after the first fermentation and distillation, and put it into the tank again for a second round of fermentation for 35 days (hereinafter referred to as the second fermentation) to make full use of the mash.

[0074] S6. After fermentation is completed, add 0.6 kg of fresh pomegranate peel to the mash, stir evenly and further distill using a retort distillation method to obtain a base liquor (the base liquor is the middle and tail liquor, and the head liquor is discarded).

[0075] The obtained base wine is recorded as J3.

[0076] Example 4

[0077] The white wine base liquor was prepared according to the method of Example 1, except that the mass of fresh pomegranate peel in step S4 of Example 1 was changed to 0.3 kg, and the mass of fresh pomegranate peel in step S6 was changed to 0.35 kg.

[0078] The obtained base wine is recorded as J4.

[0079] Example 5

[0080] The white wine base liquor was prepared according to the method of Example 2, except that the mass of fresh pomegranate peel in step S4 of Example 2 was changed to 5 kg, and the mass of fresh pomegranate peel in step S6 was changed to 6 kg.

[0081] The obtained base wine is recorded as J5.

[0082] Example 6

[0083] The white wine base liquor was prepared according to the method of Example 1, except that the fresh pomegranate peel in Example 1 was replaced with fresh pomegranate peel that was not crushed.

[0084] The obtained base wine is recorded as J6.

[0085] Example 7

[0086] The white wine base liquor is prepared according to the method of Example 1, except that the medium-temperature Daqu in Example 1 is replaced with Baobaoqu.

[0087] The obtained base wine is recorded as J7.

[0088] Comparative Example 1

[0089] The base liquor of white liquor was prepared according to the method of Example 1, except that the fermentation steps in steps S3 and S5 of Example 1 were changed to ferment the mixture of sorghum powder, distiller's yeast, and fresh pomegranate peel for 30 days, and the obtained mixture was distilled. The obtained base liquor was designated as JA.

[0090] Comparative Example 2

[0091] The base liquor of white liquor was prepared according to the method of Example 1, except that the fresh pomegranate peel in Example 1 was replaced with orange peel. The obtained base liquor was designated as JB.

[0092] Comparative Example 3

[0093] The base liquor of white liquor was prepared according to the method of Example 1, except that 6 kg of fresh pomegranate peel in Example 1 was replaced with 2 kg of trichosanthes peel dices, 2 kg of mangosteen peel dices, and 2 kg of pitaya peel dices. The obtained base liquor was designated as JC.

[0094] Test Example

[0095] This example illustrates the detection of the physicochemical properties of the base liquor.

[0096] 1. Detection of the solid content in the base liquor:

[0097] The detection was carried out using the weighing method. The specific steps are as follows:

[0098] 10 groups of base liquors (J1, J2, J3, J4, J5, J6, J7, JA, JB, and JC) were respectively taken, 50.0 ml of each group of base liquor was injected into a 100 ml porcelain evaporation dish that had been dried to a constant weight, and evaporated to dryness on a boiling water bath of distilled water. Then it was dried in an oven at 105 °C for 2 h. After taking it out and cooling in a desiccator for 30 min, it was weighed. Then it was dried for 1 h and cooled in a desiccator for 30 min before weighing. The above operations were repeated until a constant weight was obtained (accurate to 0.002 g). The experimental results are shown in Table 1.

[0099] 2. Detection of the acidity in the base liquor

[0100] The detection was carried out using the acid-base neutralization method. The specific steps are as follows:

[0101] 10 groups of base liquors (J1, J2, J3, J4, J5, J6, J7, JA, JB, and JC) were respectively taken, 20.0 ml of each group of base liquor was respectively added with 2 drops of phenolphthalein indicator, and titrated with 0.1 mol / L NaOH until it turned slightly red and did not fade for 10 s. The experimental results are shown in Table 1;

[0102] Table 1

[0103]

[0104]

[0105] The results in Table 1 show that the acidity of the base liquor of liquor prepared in the examples is significantly higher than that in the comparative examples, and the solids content is significantly lower than that in the comparative examples. Therefore, the solids content and acidity of the base liquor of liquor prepared by the method provided by the present invention are better.

[0106] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited thereto. Within the technical concept scope of the present invention, various simple modifications can be made to the technical solutions of the present invention, including any other suitable combination of each technical feature. These simple modifications and combinations should also be regarded as the content disclosed by the present invention and fall within the protection scope of the present invention.

Claims

1. A method for preparing brewed liquor, characterized in that: The method comprises the following steps: The sorghum raw material is mixed with distiller's yeast and fermented I to obtain fermented grains I, and the fermented grains I is mixed with pomegranate peel and then distilled I.

2. The preparation method according to claim 1, characterized in that: The weight ratio of the pomegranate peel to the sorghum raw material is 13-17:

100.

3. The preparation method according to claim 1, characterized in that: The time of the fermentation I is 30-35 days.

4. The preparation method according to claim 1, characterized in that: The method further comprises: mixing the solids remaining from the distillation I with wine yeast to carry out fermentation II to obtain fermented grains II, mixing the fermented grains II with pomegranate peel and then carrying out distillation II, and mixing the liquid obtained from the distillation I with the liquid obtained from the distillation II.

5. The method according to claim 4, characterized in that The weight ratio of the pomegranate peel to the solid remaining from distillation I is 5-10:

100.

6. The preparation method according to claim 4, characterized in that: The fermentation II lasts for 30-35 days.

7. The method according to any one of claims 1 to 6, characterized in that: The method further comprises, before mixing with the distiller's yeast, crushing the sorghum raw material, mixing it with water, performing a steaming process, and then performing a moistening process.

8. The preparation method according to claim 7, characterized in that: The time for steaming the noodle is 20-40 minutes, and the time for moistening the noodle is 18-22 hours; Preferably, the grits moistening process is repeated twice.

9. The method according to any one of claims 1 to 6, characterized in that: The distiller's yeast is a medium-temperature koji; The pomegranate peel is fresh pomegranate peel; Preferably, the mass ratio of the distiller's yeast to sorghum flour is 8-12:100; Preferably, the specifications of the pomegranate peel include 0.5-2.5cm×0.1-0.5cm×0.1-0.5cm; Preferably, the specifications of the pomegranate peel are 1-1.5 cm×0.1-0.5 cm×0.1-0.5 cm.

10. The liquor prepared by the method according to any one of claims 1 to 9.

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