Preparation method of polyphenol strong-flavor red rice kaoliang spirit

Abstract

The invention discloses a preparation method of polyphenol strong-flavor type red rice kaoliang spirit, which adopts sorghum and red rice as wine brewing raw grains, and the polyphenol strong-flavor type red rice kaoliang spirit is prepared by the following steps: pretreating raw materials, steaming the grains, spreading for cooling and mixing with yeast, stacking and saccharifying, preparing grains into a cellar, distilling to take wine, circularly re-steaming, adding polyphenol and aging. The polyphenol strong-flavor red rice kaoliang spirit prepared by the preparation method disclosed by the invention is relatively high in total acid, and grains are fully fermented. Besides, on the basis of the original polyphenol Luzhou-flavor liquor, the polyphenol Luzhou-flavor liquor is richer in aroma component, higher in ethyl hexanoate content, lower in fusel oil content, more sweet and moist in taste and low in spicy taste, can meet the requirement for excellent taste, reduces harm to human bodies caused by drinking of the liquor, has an anti-oxidation effect due to the addition of red rice polyphenol, and is beneficial to health care. The method is of great significance in improving the quality of the health-care polyphenol Luzhou-flavor liquor.

Description

Technical Field

[0001] The invention relates to a preparation method of polyphenol Luzhou-flavor red rice sorghum wine, belonging to the technical field of food and fermentation industry. Background Art

[0002] Baijiu is a traditional distilled liquor in my country. Luzhou-flavor baijiu can be divided into single-grain and multi-grain varieties based on their raw materials. Of the several mainstream baijiu varieties, only Luzhou-flavor is brewed using multiple grains. Single-grain Luzhou-flavor baijiu is brewed solely with sorghum as its raw material; multi-grain Luzhou-flavor baijiu is fermented using a blend of sorghum, rice, glutinous rice, wheat, corn, and other grains in specific proportions. This multi-grain brewing process not only enriches the liquor's body, imbuing it with unique flavor components derived from the fermentation of other grains, but also regulates the microbial ecosystem within the cellar, fostering the development of diverse microbial species. Currently, Luzhou-flavor baijiu, favored by consumers for its rich aroma and mellow, sweet taste, is gradually replacing light-flavor baijiu in the market, becoming the new mainstream in the baijiu market.

[0003] Red rice is rich in starch and plant protein, which can replenish energy and maintain a normal body temperature. Rich in numerous nutrients, especially iron, it nourishes the blood and prevents anemia. Its abundant phosphorus and vitamins A and B can improve malnutrition, night blindness, and beriberi, and effectively relieve fatigue, lack of energy, and insomnia. Red rice also contains a large amount of anthocyanins, polyphenolic compounds with antioxidant properties. Therefore, red rice has a sweet and warm taste. Its rich content of amino acids, proteins, minerals, and anthocyanins provides health benefits. Furthermore, red rice can be used in liquor brewing to increase liquor yield, shorten the aging period, and enhance the taste. Polyphenols are a class of substances with multiple physiological functions, including preventing chronic diseases, slowing aging, and boosting immunity, significantly benefiting human health. As natural plant antioxidants, they scavenge free radicals and increase the activity of antioxidant enzymes, offering several health benefits. Summary of the Invention

[0004] The invention provides a method for preparing a polyphenol Luzhou-flavor red rice sorghum liquor. The method can effectively increase the contents of total esters and ethyl hexanoate in the liquor while maintaining the quality of the Luzhou-flavor liquor, thereby enriching the aroma of the liquor. Compared with traditional Luzhou-flavor liquor, the method has a lower content of fusel oil, thereby ensuring the taste of the liquor while also ensuring the safety of the liquor.

[0005] The polyphenol Luzhou-flavor red rice sorghum wine is prepared from 45-55 parts by weight of sorghum, 20-25 parts by weight of red rice and 0.1-0.2 parts by weight of red rice bran polyphenol.

[0006] The preparation method of the polyphenol Luzhou-flavor red rice sorghum wine of the present invention is as follows: (1) Weigh sorghum and red rice according to the above ratio, wherein the red rice is crushed until the crushed material that passes through a 1 mm standard sieve accounts for 55-60% of the total amount, and each sorghum grain is broken into 4-6 petals; after the raw materials are crushed and mixed, use boiled water for 10-12 hours, and the water level should be 20-25 cm higher than the grain during soaking; (2) The mixed raw materials of step (1) are placed in a steaming barrel and steamed and sprayed with 70-85°C steam. The spraying and steaming are continuous operations performed simultaneously, that is, the raw materials are constantly turned over and sprayed with 6-9% of the weight of the mixed raw materials during the steaming process until the raw materials are no longer sticky. The raw materials are then set aside. At the same time, the rice husks are cleaned and steamed at high temperature for 30 minutes, taken out of the steamer and dried for later use. After the above raw materials are taken out of the pot, 20-22% of the weight of the mixed raw materials are added to the rice husks and mixed evenly. (3) The mixed material from step (2) is placed on a cooling bed and stacked into a raw material pile with a thickness of 3-4 cm. A blower is used to blow air to cool the mixed material to a temperature of 18-25°C. Then, 15%-20% of the mass of the mixed material is added to the crushed Daqu and the mixture is tossed; (4) After the surface of the mash pile treated in step (3) is leveled, it is piled and saccharified for 24-36 hours. The mash is turned over and mixed until the temperature of the mash is uniform. It is then put into the cellar. Before the mash is put into the cellar, a layer of sterilized rice husk is first sprinkled on the bottom of the cellar. After each steamer material is put in, it must be tightly pressed to create anaerobic conditions. After the mash is put into the cellar, the flour mash is put in, flattened and pressed tightly, and the surface of the flour mash is covered with 8-10 cm of cellar sealing mud. The cellar is sealed and fermented for 30-40 days. (5) After fermentation is completed, the cellar is opened and the lees are steamed and connected to a cooling and wine flow device with a steam pressure of 0.021-0.029 MPa. Wine with an alcohol content of ≥ 60° is collected as base wine, wine with an alcohol content of 50°-60° is collected as full-flower wine, and wine with an alcohol content of less than 50° is collected as re-distilled wine. Different wines are stored separately; after each fermentation, 1 / 4 of the surface lees is removed, and the remaining 3 / 4 of the mother lees are added with sorghum and auxiliary materials such as rice husks and bran (the mass ratio of sorghum to auxiliary materials is 1:3), mixed with koji, saccharified and fermented, so that the new grain and old lees are cycled endlessly; (6) Return the full-flower liquor and the redistilled liquor to the distillation pot for circular distillation, collect the liquor with an alcohol content of ≥ 40° and mix it with the base liquor to obtain the Luzhou-flavor red rice sorghum liquor; (7) Extraction of red rice bran polyphenols: Using an ethanol solution with a volume concentration of 68%-72% as an extractant, pretreated rice bran powder was added at a solid-liquid ratio of g:mL=1:10, and ultrasonic-assisted extraction was performed under the conditions of an ultrasonic power of 240W-260W and an extraction temperature of 28℃-32℃; after extraction, the residue was removed by centrifugation at 3000 / min for 10 minutes, the filtrate was collected, and the concentrate was obtained by vacuum concentration. The concentrate was dried to obtain red rice bran polyphenols; (8) The Luzhou-flavor red rice sorghum liquor and red rice bran polyphenols are mixed evenly and placed in a storage room at 10-15°C for a storage time of ≥ 180 days. The mixture is filtered and packaged to obtain the Luzhou-flavor red rice sorghum liquor containing red rice polyphenols.

[0007] The present invention adopts a continuous fermentation process to realize the recycling of fermented grains.

[0008] Compared with the prior art, the advantages of the present invention are: The invention uses red rice instead of rice for brewing polyphenol Luzhou-flavor liquor, effectively increasing the contents of total esters and ethyl hexanoate in the liquor while maintaining the quality of the Luzhou-flavor liquor, thereby enriching the aroma of the liquor; in terms of taste, the liquor is sweeter and smoother, further improving the taste of the liquor; compared with traditional Luzhou-flavor liquor, the content of fusel oil is lower, thereby ensuring the taste of the liquor while also ensuring the safety of the liquor, and making the Luzhou-flavor red rice sorghum liquor product have higher quality; and the addition of red rice bran polyphenols provides the liquor with an antioxidant effect; Adding red rice bran polyphenols to red rice wine can have multiple benefits. First, red rice bran polyphenols are rich in protocatechuic acid, parahydroxybenzoic acid, chlorogenic acid, and ferulic acid, improving the nutritional profile of the product. Furthermore, red rice bran polyphenols can enhance the taste of red rice wine. However, limited methods exist for applying red rice bran polyphenols to red rice wine. Research on their utilization in red rice wine brewing holds significant value for the brewing industry, utilizing novel raw materials. DETAILED DESCRIPTION

[0009] The following are specific examples of the present invention to further illustrate the present invention, but the protection scope of the present invention is not limited to the content and scope of the examples.

[0010] Example 1: A polyphenol-flavored red rice sorghum wine is prepared from 50 parts of sorghum, 20 parts of red rice, and 0.15 parts of red rice bran polyphenols; The preparation method of the polyphenol Luzhou-flavor red rice sorghum wine is as follows: (1) Weigh sorghum and red rice according to the above ratio, grind the glutinous red rice until 60% of the ground material passes through a 1 mm standard sieve, and break each sorghum grain into 4-6 petals; after the raw materials are ground and mixed, soak them in boiled water for 10 hours, and the water level should be 25 cm higher than the grain; (2) The mixed raw materials of step (1) are placed in a steaming barrel and steamed and sprayed with 70°C steam. Spraying and steaming are continuous operations performed simultaneously, that is, the raw materials are continuously turned over and sprayed with clean water (7% by weight of the mixed raw materials) during the steaming process until the raw materials are no longer sticky. The raw materials are then set aside. At the same time, the rice husks are cleaned and steamed at high temperature for 30 minutes, taken out of the steamer and dried for later use. After the above raw materials are taken out of the pot, 20% by weight of the mixed raw materials are added to the rice husks and mixed evenly. (3) The mixed material from step (2) is placed on a cooling bed and stacked into a raw material pile with a thickness of 3-4 cm. A blower is used to blow the mixed material to cool it to a temperature of 20°C. Then, 15% of the mass of the mixture is added to the crushed Daqu and the mixture is tossed; (4) The surface of the grain mash pile treated in step (3) is leveled. After saccharification for 24 hours, the grain mash is turned over and mixed. When the temperature of the grain mash is uniform, it is put into the cellar. Before the grain mash is put into the cellar, a layer of sterilized rice husk is first sprinkled on the bottom of the cellar. After each steamer material is put in, it must be tightly flattened to create anaerobic conditions. After the grain mash is put into the cellar, the flour mash is put in, flattened and compacted, and the surface of the flour mash is covered with 8-10 cm of cellar sealing mud. The cellar is sealed and fermented for 30 days; (5) After fermentation is completed, the cellar is opened and the lees are steamed. A cooling and wine flow device is connected. The steam pressure is 0.021-0.029 MPa. Wine with an alcohol content of ≥ 60° is collected as base wine, wine with an alcohol content of 50-60° is collected as full-flower wine, and wine with an alcohol content of less than 50° is collected as re-distilled wine. Different wines are stored separately. After each fermentation, 1 / 4 of the surface lees is removed, and the remaining 3 / 4 of the mother lees are added with sorghum and auxiliary materials such as rice husks and bran in a mass ratio of 1:3, mixed with koji, saccharified and fermented, so that the new grain and old lees are recycled endlessly. (6) Return the full-flower liquor and the redistilled liquor to the distillation pot for circular distillation, collect the liquor with an alcohol content of ≥ 40° and mix it with the base liquor to obtain the Luzhou-flavor red rice sorghum liquor; (7) Extraction of red rice bran polyphenols: Using 70% ± 2% ethanol solution as the extractant, pretreated rice bran powder was added at a solid-liquid ratio of 1:10 (w / v), and ultrasonic-assisted extraction was performed under the conditions of ultrasonic power of 250 W ± 10 W and extraction temperature of 30 °C ± 2 °C. After extraction, the residue was removed by centrifugation at 3000 / min for 10 minutes, and the filtrate was collected and concentrated under reduced pressure to obtain a concentrate. The concentrate was dried to obtain red rice bran polyphenols with a content of 170 mg / g.

[0011] (8) Mix the rich-flavor red rice sorghum liquor with 0.15 parts of red rice bran polyphenols, store it in a storage room at 10-15°C for ≥ 180 days, filter and package it, and obtain the rich-flavor red rice sorghum liquor containing red rice polyphenols.

[0012] Example 2: A polyphenol-flavored red rice sorghum wine is prepared from 45 parts of sorghum, 25 parts of red rice, and 0.1 parts of red rice bran polyphenols; The preparation method of the polyphenol Luzhou-flavor red rice sorghum wine is as follows: (1) Weigh sorghum and red rice according to the above ratio, wherein the red rice is crushed until the crushed material that passes through a 1 mm standard sieve accounts for 55% of the total amount, and each sorghum grain is broken into 4-6 petals; after the raw materials are crushed and mixed, use boiled water for 12 hours, and the water level should be 25 cm higher than the grain during soaking; (2) The mixed raw materials processed in step (1) are placed in a circular steaming barrel and steamed and sprayed with 80°C steam. The spraying and steaming are continuous operations performed simultaneously, that is, the raw materials are constantly turned over and sprayed with 8% of the weight of the mixed raw materials during the steaming process until the raw materials are no longer sticky and are set aside. At the same time, the rice husks are cleaned and steamed at high temperature for 30 minutes, taken out of the steamer and dried for later use. After the above raw materials are taken out of the pot, 22% of the weight of the raw materials are added to the rice husks and mixed evenly. (3) The mixed material from step (2) is placed on a cooling bed and stacked into a raw material pile with a thickness of 3-4 cm. A blower is used to blow air to cool the mixed material to a temperature of 18°C. Then, 18% of the mass of the mixed material is added to the crushed Daqu and the mixture is tossed; (4) The surface of the grain mash pile treated in step (3) is leveled. After saccharification for 28 hours, the grain mash is turned over and mixed. When the temperature of the grain mash is uniform, it is put into the cellar. Before the grain mash is put into the cellar, a layer of sterilized rice husk is first sprinkled on the bottom of the cellar. After each steamer material is put in, it must be tightly flattened to create anaerobic conditions. After the grain mash is put into the cellar, the flour mash is put in, flattened and compacted, and the surface of the flour mash is covered with 8-10 cm of cellar mud. The cellar is sealed and fermented for 35 days; (5) After fermentation is completed, the cellar is opened and the lees are steamed. A cooling and wine flow device is connected. The steam pressure is 0.021-0.029 MPa. Wine with an alcohol content of ≥ 60° is collected as base wine, wine with an alcohol content of 50-60° is collected as full-flower wine, and wine with an alcohol content of less than 50° is collected as re-distilled wine. Different wines are stored separately. After each fermentation, 1 / 4 of the surface lees is removed, and the remaining 3 / 4 of the mother lees are added with sorghum and auxiliary materials such as rice husks and bran in a mass ratio of 1:3, mixed with koji, saccharified and fermented, so that the new grain and old lees are recycled endlessly. (6) Return the full-flower liquor and the redistilled liquor to the distillation pot for circular distillation, collect the liquor with an alcohol content of ≥ 40° and mix it with the base liquor to obtain the Luzhou-flavor red rice sorghum liquor; (7) Extraction of red rice bran polyphenols: Using 70% ± 2% ethanol solution as the extractant, pretreated rice bran powder was added at a solid-liquid ratio of 1:10 (w / v), and ultrasonic-assisted extraction was performed under the conditions of ultrasonic power of 250 W ± 10 W and extraction temperature of 30 °C ± 2 °C. After extraction, the residue was removed by centrifugation at 3000 / min for 10 minutes, and the filtrate was collected and concentrated under reduced pressure to obtain a concentrate. The concentrate was dried to obtain red rice bran polyphenols with a content of 172 mg / g. (8) Mix the rich-flavor red rice sorghum liquor with 0.1 part of red rice bran polyphenols, and store it in a storage room at a temperature of 10-15°C for ≥ 180 days. Filter and repackage the mixture to obtain the rich-flavor red rice sorghum liquor containing red rice polyphenols.

[0013] Example 3: A polyphenol-flavored red rice sorghum wine, prepared from 55 parts of sorghum, 22 parts of red rice, and 0.2 parts of red rice bran polyphenols; The preparation method of the polyphenol Luzhou-flavor red rice sorghum wine is as follows: (1) Weigh sorghum and red rice according to the above ratio, wherein the red rice is crushed until the crushed material passes through a 1 mm standard sieve, accounting for 58% of the total amount, and each sorghum grain is broken into 4-6 petals; after the raw materials are crushed and mixed, use boiled water for 11 hours, and the water level should be 25 cm higher than the grain during soaking; (2) The mixed raw materials of step (1) are placed in a steaming barrel and steamed and sprayed with 85°C steam. The spraying and steaming are continuous operations performed simultaneously, that is, the raw materials are constantly turned over and sprayed with 9% of the weight of the mixed raw materials during the steaming process until the raw materials are no longer sticky. The raw materials are then set aside. At the same time, the rice husks are cleaned and steamed at high temperature for 30 minutes, taken out of the steamer and dried for later use. After the raw materials are taken out of the pot, 21% of the weight of the raw materials are added to the rice husks and mixed evenly. (3) The mixed material from step (2) is placed on a cooling bed and stacked into a raw material pile with a thickness of 3-4 cm. A blower is used to blow air to cool the mixed material to a temperature of 25°C. Then, 20% of the raw material weight of crushed Daqu is added and the mixture is tossed; (4) The surface of the grain mash pile treated in step (3) is leveled, piled and saccharified for 36 hours, and the grain mash is turned over and mixed. When the temperature of the grain mash is uniform, it is put into the cellar. Before the grain mash is put into the cellar, a layer of sterilized rice husk is first sprinkled on the bottom of the cellar. After each steamer material is put in, it must be tightly flattened to create anaerobic conditions. After the grain mash is put into the cellar, the flour mash is put in, flattened and compacted, and the surface of the flour mash is covered with 8-10 cm of cellar sealing mud. The cellar is sealed and fermented for 40 days; (5) After fermentation is completed, the cellar is opened and the lees are steamed. A cooling and wine flow device is connected. The steam pressure is 0.021-0.029 MPa. Wine with an alcohol content of ≥ 60° is collected as base wine, wine with an alcohol content of 50-60° is collected as full-flower wine, and wine with an alcohol content of less than 50° is collected as re-distilled wine. Different wines are stored separately. After each fermentation, 1 / 4 of the surface lees is removed, and the remaining 3 / 4 of the mother lees are added with sorghum and auxiliary materials such as rice husks and bran in a mass ratio of 1:3, mixed with koji, saccharified and fermented, so that the new grain and old lees are recycled endlessly. (6) Return the full-flower liquor and the redistilled liquor to the distillation pot for circular distillation, collect the liquor with an alcohol content of ≥ 40° and mix it with the base liquor to obtain the Luzhou-flavor red rice sorghum liquor; (7) Extraction of red rice bran polyphenols: Using 70% ± 2% ethanol solution as the extractant, pretreated rice bran powder was added at a solid-liquid ratio of 1:10 (w / v), and ultrasonic-assisted extraction was performed under the conditions of ultrasonic power of 250 W ± 10 W and extraction temperature of 30 °C ± 2 °C. After extraction, the residue was removed by centrifugation at 3000 / min for 10 minutes, and the filtrate was collected and concentrated under reduced pressure to obtain a concentrate. The concentrate was dried to obtain red rice bran polyphenols with a content of 172 mg / g. (8) Mix the rich-flavor red rice sorghum liquor with 0.2 parts of red rice bran polyphenols, and store it in a storage room at a temperature of 10-15°C for ≥ 180 days. Filter and package the mixture to obtain the rich-flavor red rice sorghum liquor containing red rice polyphenols.

[0014] Comparative Example 1: The preparation process is the same as steps (1) to (6) of Example 3.

[0015] Comparative Example 2: Luzhou-flavor liquor sold on the market.

[0016] The comparison results of the physical and chemical properties of the wines obtained in Example 3 and Comparative Examples 1-2 are shown in Table 1; Table 1

[0017] As can be seen from Table 1, the total acid of the present invention is relatively high, which can more easily achieve a certain dynamic balance with the total esters, thereby ensuring the rich aroma of the liquor. In addition, the liquor of the present invention has a mellow and sweet taste, which will better cater to the tastes of consumers.

[0018] The comparison results of the volatile components of the wines obtained in Example 3 and Comparative Examples 1-2 are shown in Table 2; Table 2

[0019] Esters are the most numerous and influential flavor compounds in baijiu (white liquor). While esters like ethyl acetate and ethyl caproate play a dominant role in aroma development, other esters also play a supporting role. Table 2 shows that the polyphenol-flavored red rice and kaoliang liquor (Example 3) of the present invention has the highest content of ethyl caproate, indirectly reflecting the full fermentation of the grain and a high grain utilization rate. Furthermore, the liquor of the present invention contains a low content of fusel oils, such as isoamyl alcohol, effectively ensuring the flavor of the liquor.

[0020] The comparison results of the polyphenol content of the wines obtained in Example 3 and Comparative Examples 1-2 are shown in Table 3; Table 3

[0021] Phenolic substances are strong antioxidants. Studies have shown that they have anti-cancer and cardiovascular disease-preventing effects due to their ability to provide active hydrogen protons, effectively scavenging free radicals. Phenolic substances also play an antioxidant role by inhibiting oxidases, complexing metal ions, and combining with hydrogen peroxide radicals to form stable compounds. As shown in Table 3, the total amount of phenolic substances in the examples is much higher than that in the comparative examples, demonstrating that the wine provided by the present invention has excellent antioxidant properties.

[0022] The in vitro antioxidant results of the wines prepared in Example 3 and Comparative Examples 1-2 are shown in Table 4; Table 4: IC of in vitro antioxidant 50 (μg / mL)

[0023] The samples processed by the present invention exhibit strong activity in scavenging DPPH and APTS free radicals.

Claims

1. A method for preparing polyphenol-flavored red rice sorghum wine, characterized in that: The steps are as follows (1) Weigh the following raw materials by weight: 45-55 parts sorghum, 20-25 parts red rice, and 0.1-0.2 parts red rice bran polyphenols; grind the sorghum and red rice, mix them, add boiled water and soak for 10-12 hours; (2) Place the mixed raw materials from step (1) in a steaming barrel and steam and spray them with 70-85°C steam, i.e., continuously turn the raw materials over and spray them with 6-9% of the weight of the mixed raw materials during the steaming process until the raw materials are no longer sticky. Then, set aside. At the same time, wash the rice husks and steam them at high temperature for 30 minutes. Remove them from the steamer and dry them for later use. After the above raw materials are removed from the steamer, add 20-22% of the weight of the mixed raw materials to the rice husks and mix them evenly. (3) The mixed material from step (2) is placed on a cooling bed and stacked into a raw material pile with a thickness of 3-4 cm. A blower is used to blow air to cool the mixed material to a temperature of 18-25°C. Then, 15%-20% of the mass of the mixed material is added to the crushed Daqu and the mixture is tossed; (4) Level the surface of the mash pile treated in step (3), pile it for saccharification for 24-36 hours, stir and mix it, and put it into the cellar when the temperature of the mash is consistent. Before putting the mash into the cellar, sprinkle a layer of sterilized rice husk on the bottom of the cellar. After each steamer material is put in, press it tightly to create anaerobic conditions. After the mash is put into the cellar, put the flour mash into the cellar, flatten it and press it tightly. Cover the surface of the flour mash with 8-10 cm of sealing mud and ferment it in the cellar for 30-40 days. (5) After fermentation is completed, the cellar is opened and the lees are steamed and connected to a cooling and wine flow device with a steam pressure of 0.021-0.029 MPa. Wine with an alcohol content of ≥ 60° is collected as base wine, wine with an alcohol content of 50°-60° is collected as full-flower wine, and wine with an alcohol content of less than 50° is collected as re-distilled wine. Different wines are stored separately; after each fermentation, 1 / 4 of the surface lees is removed, and sorghum and auxiliary materials such as rice husks and bran are added to the remaining 3 / 4 of the mother lees, and the koji, saccharification and fermentation are carried out, so that the new grain and old lees are cycled endlessly; (6) Return the full-flower liquor and the redistilled liquor to the distillation pot for circular distillation, collect the liquor with an alcohol content of ≥ 40° and mix it with the base liquor to obtain the Luzhou-flavor red rice sorghum liquor; (7) Extraction of red rice bran polyphenols: Using an ethanol solution with a volume concentration of 68%-72% as an extractant, pretreated rice bran powder was added at a solid-liquid ratio of g:mL=1:10, and ultrasonic-assisted extraction was performed under the conditions of an ultrasonic power of 240W-260W and an extraction temperature of 28℃-32℃; after extraction, the residue was removed by centrifugation at 3000 / min for 10 minutes, the filtrate was collected, and the concentrate was obtained by vacuum concentration. The concentrate was dried to obtain red rice bran polyphenols; (8) Mix the rich-flavor red rice sorghum liquor and red rice bran polyphenols evenly, store them in a 10-15°C storage warehouse for ≥ 180 days, filter and package them, and obtain the rich-flavor red rice sorghum liquor containing red rice polyphenols.

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