Process for preparing tea-fragrance or flower-fragrance baijiu based on mouth-cleaning Maotai-flavor baijiu

Abstract

The invention relates to a process for preparing tea-flavor or flower-flavor liquor based on Qingkou Maotai-flavor liquor, which comprises the following steps of: transferring fermented grains into a steamer pot, filling the steamer pot with the fermented grains, adding a plant-flavor raw material on the surface of the fermented grains while steaming the liquor, distilling, and receiving 50-degree liquor; further baking and drying the plant-flavored raw materials by using an oven to obtain baked plant-flavored raw materials, crushing the baked plant-flavored raw materials, putting the crushed baked plant-flavored raw materials into a mesh bag, soaking the crushed baked plant-flavored raw materials in distilled liquor with the alcohol content of 50%, and reducing the alcohol content to 30% to obtain baked flower / tea soaked and extracted liquor; soaking the plant-flavored raw materials in distilled and received 50-degree wine, and reducing the alcohol content to 20 DEG, so as to obtain flower / tea leaf naturally soaked and extracted wine; blending the distilled and received 50-degree liquor, the baked flower / tea soaking and extracting liquor and the flower / tea leaf natural soaking and extracting liquor, and aging the liquor body to obtain the tea-fragrance or flower-fragrance liquor. The invention has the advantages of wide raw material selection, including various tea leaves or flowers, prominent flower fragrance or tea fragrance, capability of covering the alcohol taste of Baijiu, and good storage stability.

Description

Technical Field

[0001] The invention relates to a process for preparing tea-flavored or flower-flavored liquor based on clear-mouthed sauce-flavored liquor. Background Art

[0002] Baijiu, a traditional Chinese distilled spirit, undergoes a brewing process that primarily involves the cooking, saccharification, fermentation, distillation, storage, and blending of grains. Grains, such as sorghum, rice, glutinous rice, wheat, and corn, are the primary determinant of baijiu's quality. Different ingredients in these grains contribute to the distinctive flavors of each baijiu.

[0003] As a kind of liquor with unique flavor, the brewing process of clear-mouthed sauce-flavored liquor follows the traditional method, but it also has its own unique features. Take the "brewing process of a clear-mouthed sauce-flavored liquor in Northeast China" disclosed in CN113699011 A as an example. This liquor uses sorghum as raw material, and is fermented with a combination of sauce-flavored high-temperature daqu and bran qu, and rice husks as auxiliary materials. Combined with the dry geographical climate and unique geographical location of the Northeast region, it has created its unique "clear, mellow, sweet and strong" style. The formation of this style is due to the selection of raw materials and is closely related to each link in the brewing process. Grain is the protagonist in the brewing of liquor. After brewing, the unique taste of each grain forms the flavor of the liquor, which is rich and mellow. With the growing demand of consumers for the diversity of liquor flavors, the development of liquor with novel flavors has become an industry trend.

[0004] The Chinese have a long history of incorporating flowers and tea into their culinary culture, dating back to the Spring and Autumn Period and the Warring States Period. Even in those distant times, people began experimenting with incorporating flowers and tea into their daily diets, blending their inherent fragrances and creating new flavors. However, the common method of infusing flowers and tea into baijiu (white liquor) through simple infusion has significant shortcomings. If infusion is too short, the aroma of the resulting flower / tea-flavored liquor will not penetrate the flavor, resulting in a pale color. If infusion is too long, the flowers and tea will ferment and change the flavor, affecting the flavor and taste of the flower / tea-flavored liquor. Furthermore, floral / tea-scented liquors produced solely through infusion are shallow in aroma. The aroma of the flowers or tea cannot be more prominent in the liquor, and the alcohol in the liquor is strong. Even if the flowers and tea are fragrant in their natural state, they will be decomposed in the liquor after infusion, and the strong alcohol flavor will profoundly mask the fragrance of the flowers and tea. Furthermore, after long-term storage, the liquor's color, aroma, taste, and appearance are not ideally stable. Therefore, achieving a prominent aroma has become an insurmountable technical challenge for infused liquors. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a process for making tea-flavored or flower-flavored liquor based on clear-mouthed sauce-flavored liquor, which has a prominent flower / tea aroma, can mask the alcohol taste of the liquor, and has good storage stability.

[0006] The technical solution of the present invention is: A process for producing tea-flavored or flower-flavored liquor based on a light-tasting sauce-flavored liquor, comprising the following specific steps: 1) Distillation extraction The sorghum is moistened, steamed in a retort, and cooled, then mixed with koji powder, the cooked grain is piled up, sealed in a cellar for fermentation, the fermented grain is transferred to a retort pot, and the steam valve is started to steam the wine. At the same time, plant flavor ingredients are added to the surface of the fermented grain under the steam, the plant flavor ingredients are tea leaves or dried flowers, and the mass ratio of the plant flavor ingredients to the fermented grain is 60:1. Distillation is carried out and wine is taken, and 48°-53° wine is taken, which has a floral or tea aroma, wherein the 48°-53° flower / tea aroma wine is used as the base wine; by this method of distilling flowers under the steam during distillation, the base wine is introduced with the aroma of the plant flavor ingredients, and this original natural fragrance can more deeply express the floral and tea aroma in the later production process; after taking the 48°-53° base wine, distilled water is used to add pulp and reduce the alcohol content to obtain 30° flower / tea aroma wine and 20° flower / tea aroma wine. 2) Baked flower / tea soaking extraction The plant flavor material is further baked and dried in an oven to obtain a baked plant flavor material, which is crushed and placed in a mesh bag; soaking is performed from the Spring Equinox to the Grain Rain: the baked plant flavor material in the mesh bag is soaked in the wine collected in step 1 and reduced to 30°, wherein the plant flavor material is tea leaves or dried flowers, wherein the mass ratio of the baked plant flavor material to the 30° wine is 1:10, and the wine is soaked at room temperature for 15-25 days to obtain a baked flower / tea soaked extract wine; 3) Natural soaking and extraction of dried flowers / tea leaves Soaking from the Spring Equinox to the Grain Rain: Soaking the plant flavor material in liquor at room temperature, wherein the liquor is the liquor collected in step 1 and reduced to 20°, and the plant flavor material is tea leaves or dried flowers, wherein the mass ratio of the plant flavor material to the 20° liquor is 1:10, vacuum extracting at room temperature for 72 hours, and then continuing to soak at room temperature under natural conditions for 15-25 days to obtain flower / tea natural soaking extraction liquor; 4) Fusion and blending The blending process is as follows: The base liquor extracted by adding plant flavor raw materials has a natural floral or tea aroma. It is the basic liquor for blending. The alcohol content of the flower / tea aroma liquor is 48°-53° in mass production. The grain aroma and floral / tea aroma of the liquor distilled by this method are fully integrated and more elegant. Because this distillation method largely masks the alcohol smell in the grain-flavored liquor, it accounts for 45-50% of the total weight of the entire blended liquor. After soaking, the aroma and color of the roasted flowers / tea leaves are relatively strong. They are soaked in 30° alcoholic liquor extracted by distillation with added plant flavor raw materials during mass production. This basically masks the alcohol smell in the grain-flavored liquor and is also the backbone of this floral or tea-flavored liquor, accounting for 30%-35% of the total weight. The floral aroma or tea-flavored wine naturally soaked with dried flowers / tea leaves has a soft and natural flavor. When soaked with wine with an alcohol content of 20° during mass production that is distilled and extracted with plant-flavored raw materials, the alcohol smell in the grain-flavored wine is naturally diluted, accounting for 18-20% of the total weight. 5) Wine aging The liquor obtained by blending in step 4) is poured into a clay jar, and a diatomaceous earth slow-release carrier is hung in the clay jar, and the diatomaceous earth is immersed in the liquor body, and the liquor is aged for 6 months. During the aging process, the diatomaceous earth slow-release carrier continuously releases aroma components, and the liquor body is slowly oxidized to obtain a liquor with a tea aroma or a floral aroma.

[0007] Furthermore, the diatomaceous earth accounts for 1%-3% of the weight of the wine.

[0008] Furthermore, the baking and drying temperature is 60° C., and the baking and drying time is 30 min-45 min.

[0009] Furthermore, the mesh number of the mesh bag is 1200 meshes, and the high mesh number mesh bag is selected to ensure that the flower / tea powder does not leak.

[0010] Furthermore, the dried flowers are osmanthus, chrysanthemum or mint.

[0011] Furthermore, the tea leaves are green tea, black tea or scented tea.

[0012] Furthermore, in step 3 of step 2, the soaking temperature at room temperature is 5°C-18°C to avoid fermentation reaction due to too high temperature, and to ensure the temperature to avoid insufficient release of floral fragrance due to too low temperature.

[0013] Beneficial effects of the present invention: (1) A wide range of raw materials, including a variety of teas (such as green tea, black tea, jasmine tea, etc.) and flowers (such as osmanthus, chrysanthemum, mint, etc.).

[0014] (2) The aroma components in dried flowers or tea leaves are extracted through distillation technology; during the distillation process, the top-gas-spreading method is used to directly integrate the extracted aroma into the base wine, which can more fully release the floral / tea aroma compared to the traditional soaking method.

[0015] (3) The naturally dried flowers or tea are roasted to remove residual moisture and further concentrate the aroma components; the roasted flowers or tea are then soaked and processed through multiple steps of roasting flowers / tea, crushing flowers / tea and intoxicating flowers / tea to ensure the full release and stable extraction of the aroma components, thereby extracting richer aroma components.

[0016] (4) During the distillation process, tea or flower raw materials are added and the tea / flower soaked flavored liquor is blended; using a variety of extraction methods (such as distillation, soaking) and blending techniques, the flower / tea aroma and the liquor aroma are intertwined to form a unique taste and aroma, so that the final product not only retains the original style of the clear-mouthed sauce-flavored liquor, but also incorporates the natural tea / flower aroma, with a unique flavor and rich layers.

[0017] (5) Use clay jars for slow oxidation aging, and hang diatomaceous earth slow-release carriers to absorb the strong aroma of liquor, while ensuring the long-term stability and flavor consistency of the product.

[0018] The present invention has been carefully formulated and sensory evaluated, and the final product has a rich and coordinated aroma, a soft taste and a long aftertaste. The elegant fragrance of flowers and the fresh taste of tea are naturally integrated into the liquor body by the new process, and the spicy stimulation of the liquor is gone, and the feeling of choking on the aftertaste is gone; the liquor with flower or tea fragrance retains the low alcohol content of the liquor. Although it may make people dizzy when drinking it, it has the flower and tea fragrance, is sweet and refreshing, and has a pleasant fragrance. Moreover, because the alcohol content is naturally reduced, it is healthy and comfortable to drink; flowers or tea have health-care effects and are dissolved in the liquor. Drinking less is beneficial to the human body. DETAILED DESCRIPTION

[0019] Example 1 1) Preparation before steaming ① Moistening the grain: Crush the whole sorghum into four, six, or eight petals, add rice husks, stir evenly, and then add well water; each steamer should weigh 500kg of sorghum, 75kg of rice husks, and 175kg of well water. Pile the mixture into a cone shape and stir again. Let it stand for 30 minutes to allow the water, sorghum, and rice husks to fully blend, completing the moistening process. ② Steaming the grains: Place the tempered grains on the grate of the steamer and steam for 85 minutes until the grains are 80% cooked and have a raw core inside. ③ Spread out to cool: Spread out the cooked grains steamed in step ② and let them cool naturally to room temperature; ④ Mixing in koji powder: Add 80kg of water to the cooled cooked grain, and mix in koji powder accounting for 35% of the mass of sorghum. The koji powder is a mixture of high-temperature sauce-flavored koji and bran koji in a mass ratio of 1.5:0.5. Stir and mix to ensure full contact between the koji powder and sorghum. Stir the koji powder and cooked grain and cool them down. Then winnow the stubble to the stacking yard. The moisture content of the material after winnowing is controlled at 39%±1% and the temperature is controlled at 27℃±1℃. ⑤ Stacking cooked grain: While winnowing the stubble, stack the cooked grain into a trapezoidal pile with a height of 0.4m. The stacking time is based on the temperature of the piled material reaching 47℃±1℃. At this time, a mycelium layer 5-6cm thick can be seen 10cm below the surface of the pile layer. ⑥Seal cellar fermentation After the pile reaches the temperature, add 35kg of water to the surface of the piled cooked grain, spread the pile, use a blower to cool the curtain, and put the temperature into the fermentation tank after it drops to 28℃, seal it for fermentation, and take it out of the cellar after 36 days of fermentation cycle to obtain fermented grain. 2) Steamed grain extraction The fermented grain is transferred to a steamer and loaded into a retort. While the steam valve is activated to steam the wine, naturally dried osmanthus flowers are added to the surface of the fermented grain under the steam, wherein the mass ratio of the naturally dried osmanthus flowers to the fermented grain is 60:1. Distillation is performed and wine is obtained. A 48° wine with an osmanthus fragrance is obtained and the osmanthus-flavored wine is used as the base wine. After the 48° wine is obtained, distilled water is used to add pulp and reduce the alcohol content to obtain a 30° osmanthus-flavored wine and a 20° osmanthus-flavored wine. 3) Baking osmanthus soaking extraction The osmanthus flowers naturally dried in an oven are further baked and dried at a baking drying temperature of 60° C. and a baking drying time of 40 min to obtain a baked osmanthus flavor raw material, which is crushed and packed into a 1200-mesh mesh bag, and soaked in the osmanthus-flavored wine collected in step 1 and reduced to 30°, wherein the mass ratio of the naturally dried osmanthus flowers to the 30° wine is 1:10, and the wine is soaked at room temperature for 20 days from the Spring Equinox to the Grain Rain solar term (the temperature is generally 5-18° C.) to obtain the baked osmanthus-flavored wine; 4) Natural soaking and extraction of osmanthus soaking naturally dried osmanthus flowers in liquor from the Spring Equinox to the Grain Rain (temperature generally between 5-18°C), wherein the liquor is the liquor collected in step 1 and reduced to 20°C, and the mass ratio of the naturally dried osmanthus flowers to the 20° osmanthus-flavored liquor is 1:10; vacuum extraction is performed at room temperature for 72 hours, and then soaking is continued at room temperature for 20 days under natural conditions to obtain osmanthus flower naturally soaked extracted liquor; 5) Blending with osmanthus wine The blending wine is blended according to the weight percentage, with 48% of 48° osmanthus fragrance wine, 33% of roasted osmanthus soaked extract wine, and 19% of osmanthus natural soaked extract wine to obtain a blended osmanthus wine; 6) Wine aging The fused osmanthus wine prepared in step 5) is poured into a clay jar, and a diatomaceous earth slow-release carrier is suspended in the jar, and the diatomaceous earth is immersed in the fused osmanthus wine, wherein the diatomaceous earth accounts for 2% of the weight of the fused osmanthus wine. The wine is aged for 6 months. During the aging process, the suspended diatomaceous earth slow-release carrier absorbs the strong aroma of the liquor, and the fused osmanthus wine is slowly oxidized to obtain an osmanthus flower-scented wine.

[0020] Example 2 1) Preparation before steaming ① Moistening the grain: Crush the whole sorghum into four, six, or eight petals, add rice husks, stir evenly, and then add well water; each steamer should weigh 500kg of sorghum, 75kg of rice husks, and 175kg of well water. Pile the mixture into a cone shape and stir again. Let it stand for 30 minutes to allow the water, sorghum, and rice husks to fully blend, completing the moistening process. ② Steaming the grains: Place the tempered grains on the grate of the steamer and steam for 85 minutes until the grains are 80% cooked and have a raw core inside. ③ Spread out to cool: Spread out the cooked grains steamed in step ② and let them cool naturally to room temperature; ④ Mixing in koji powder: Add 80kg of water to the cooled cooked grain, and mix in koji powder accounting for 35% of the mass of sorghum. The koji powder is a mixture of high-temperature sauce-flavored koji and bran koji in a mass ratio of 1.5:0.5. Stir and mix to ensure full contact between the koji powder and sorghum. Stir the koji powder and cooked grain and cool them down. Then winnow the stubble to the stacking yard. The moisture content of the material after winnowing is controlled at 39%±1% and the temperature is controlled at 27℃±1℃. ⑤ Stacking cooked grain: While winnowing the stubble, stack the cooked grain into a trapezoidal pile with a height of 0.4m. The stacking time is based on the temperature of the piled material reaching 47℃±1℃. At this time, a mycelium layer 5-6cm thick can be seen 10cm below the surface of the pile layer. ⑥Seal cellar fermentation After the pile reaches the temperature, add 35kg of water to the surface of the piled cooked grain, spread the pile, use a blower to cool the curtain, and put the temperature into the fermentation tank after it drops to 28℃, seal it for fermentation, and take it out of the cellar after 36 days of fermentation cycle to obtain fermented grain. 2) Steamed grain extraction The fermented grain is transferred to a steamer pot and loaded into a steamer. The steam valve is started to steam the wine. Naturally dried osmanthus flowers are added to the surface of the fermented grain under the steam. The mass ratio of the naturally dried osmanthus flowers to the fermented grain is 60:1. Distillation is carried out and wine is obtained. A 50° wine with an osmanthus fragrance is obtained. The wine is an osmanthus-flavored wine as a base wine. 3) Baking osmanthus soaking extraction The osmanthus fragrans naturally dried in an oven is further baked and dried at a baking and drying temperature of 60° C. for 30 min to obtain a baked osmanthus flavor raw material. The raw material is crushed and packed into a 1200 mesh mesh bag, and soaked in the wine collected in step 1 and reduced to 30° in degree, wherein the mass ratio of the naturally dried osmanthus fragrans to the 30° wine is 1:10, and the wine is soaked at room temperature for 25 days from the spring equinox to the grain rain solar term (temperature is generally 5-18° C.) to obtain the baked osmanthus fragrans soaked and extracted wine; 4) Natural soaking and extraction of osmanthus soaking naturally dried osmanthus flowers in liquor from the Spring Equinox to the Grain Rain (temperature generally between 5-18°C), wherein the liquor is the liquor collected in step 1 and reduced to 20°, and the mass ratio of the naturally dried osmanthus flowers to the 20° liquor is 1:10; vacuum extraction is performed at room temperature for 72 hours, and then soaking is continued at room temperature for 25 days under natural conditions to obtain osmanthus flower naturally soaked extracted liquor; 5) Blending with osmanthus wine The blending wine is made by blending the following ingredients according to the weight percentage: 50% 50° osmanthus fragrance wine, 30% roasted osmanthus soaked extract wine, and 20% osmanthus natural soaked extract wine to obtain a blended osmanthus wine; 6) Wine aging The fused osmanthus wine prepared in step 5) is poured into a clay jar, and a diatomaceous earth slow-release carrier is suspended in the jar, and the diatomaceous earth is immersed in the fused osmanthus wine, wherein the diatomaceous earth accounts for 1% of the weight of the fused osmanthus wine. The wine is aged for 6 months. During the aging process, the suspended diatomaceous earth slow-release carrier absorbs the strong aroma of the liquor, and the fused osmanthus wine is slowly oxidized to obtain an osmanthus flower-scented wine.

[0021] Example 3 1) Preparation before steaming ① Moistening the grain: Crush the whole sorghum into four, six, or eight petals, add rice husks, stir evenly, and then add well water; each steamer should weigh 500kg of sorghum, 75kg of rice husks, and 175kg of well water. Pile the mixture into a cone shape and stir again. Let it stand for 30 minutes to allow the water, sorghum, and rice husks to fully blend, completing the moistening process. ② Steaming the grains: Place the tempered grains on the grate of the steamer and steam for 85 minutes until the grains are 80% cooked and have a raw core inside. ③ Spread out to cool: Spread out the cooked grains steamed in step ② and let them cool naturally to room temperature; ④ Mixing in koji powder: Add 80kg of water to the cooled cooked grain, and mix in koji powder accounting for 35% of the mass of sorghum. The koji powder is a mixture of high-temperature sauce-flavored koji and bran koji in a mass ratio of 1.5:0.5. Stir and mix to ensure full contact between the koji powder and sorghum. Stir the koji powder and cooked grain and cool them down. Then winnow the stubble to the stacking yard. The moisture content of the material after winnowing is controlled at 39%±1% and the temperature is controlled at 27℃±1℃. ⑤ Stacking cooked grain: While winnowing the stubble, stack the cooked grain into a trapezoidal pile with a height of 0.4m. The stacking time is based on the temperature of the piled material reaching 47℃±1℃. At this time, a mycelium layer 5-6cm thick can be seen 10cm below the surface of the pile layer. ⑥Seal cellar fermentation After the pile reaches the temperature, add 35kg of water to the surface of the piled cooked grain, spread the pile, use a blower to cool the curtain, and put the temperature into the fermentation tank after it drops to 28℃, seal it for fermentation, and take it out of the cellar after 36 days of fermentation cycle to obtain fermented grain. 2) Steamed grain extraction The fermented grain is transferred to a steamer pot and loaded into a steamer. The steam valve is started to steam the wine. Naturally dried osmanthus flowers are added to the surface of the fermented grain under the steam. The mass ratio of the naturally dried osmanthus flowers to the fermented grain is 60:1. Distillation is carried out and wine is taken. 53° wine with osmanthus fragrance is taken respectively. The wine is osmanthus-flavored wine as the base wine; 3) Baking osmanthus soaking extraction The osmanthus flowers naturally dried in an oven are further baked and dried at a baking and drying temperature of 60° C. for 45 min to obtain a baked osmanthus flavor raw material. The raw material is crushed and packed into a 1200-mesh mesh bag, and soaked in the wine collected in step 1 and reduced to 30° in degree, wherein the mass ratio of the naturally dried osmanthus flowers to the 30° wine is 1:10, and the wine is soaked at room temperature for 15 days from the spring equinox to the grain rain solar term (temperature is generally 5-18° C.) to obtain the baked osmanthus flower soaking and extraction wine; 4) Natural soaking and extraction of osmanthus soaking naturally dried osmanthus flowers in liquor from the Spring Equinox to the Grain Rain (temperature generally between 5-18°C), wherein the liquor is the liquor collected in step 1 and reduced to 20°C, and the mass ratio of the naturally dried osmanthus flowers to the 20°C liquor is 1:10; vacuum extraction is performed at room temperature for 72 hours, and then soaking is continued at room temperature for 15 days under natural conditions to obtain osmanthus flower naturally soaked extracted liquor; 5) Blending with osmanthus wine The blending wine is blended according to the weight percentage, with 45% of 53° osmanthus-flavored wine, 35% of roasted osmanthus-infused wine, and 20% of osmanthus-natural-infused wine to obtain a blended osmanthus wine; 6) Wine aging The fused osmanthus wine prepared in step 5) is poured into a clay jar, and a diatomaceous earth slow-release carrier is suspended in the jar, and the diatomaceous earth is immersed in the fused osmanthus wine, wherein the diatomaceous earth accounts for 3% of the weight of the fused osmanthus wine. The wine is aged for 6 months. During the aging process, the suspended diatomaceous earth slow-release carrier absorbs the strong aroma of the liquor, and the fused osmanthus wine is slowly oxidized to obtain an osmanthus flower-scented wine.

[0022] Example 4 The same procedures as in Example 1 were followed except that osmanthus was replaced by chrysanthemum.

[0023] Example 5 The same procedures as in Example 1 were followed except that sweet osmanthus was replaced by mint.

[0024] Example 6 The same procedures as in Example 2 were followed except that osmanthus flowers were replaced with green tea.

[0025] Example 7 The same procedures as in Example 2 were followed except that sweet osmanthus was replaced with black tea.

[0026] Example 8 The sweet osmanthus was replaced by scented tea, and the rest was the same as in Example 2.

[0027] Comparative Example 1 was soaked with 50° white wine, and the rest was the same as in Example 1. 1) Preparation before steaming ① Moistening the grain: Crush the whole sorghum into four, six, or eight petals, add rice husks, stir evenly, and then add well water; each steamer should weigh 500kg of sorghum, 75kg of rice husks, and 175kg of well water. Pile the mixture into a cone shape and stir again. Let it stand for 30 minutes to allow the water, sorghum, and rice husks to fully blend, completing the moistening process. ② Steaming the grains: Place the tempered grains on the grate of the steamer and steam for 85 minutes until the grains are 80% cooked and have a raw core inside. ③ Spread out to cool: Spread out the cooked grains steamed in step ② and let them cool naturally to room temperature; ④ Mixing in koji powder: Add 80kg of water to the cooled cooked grain, and mix in koji powder accounting for 35% of the mass of sorghum. The koji powder is a mixture of high-temperature sauce-flavored koji and bran koji in a mass ratio of 1.5:0.5. Stir and mix to ensure full contact between the koji powder and sorghum. Stir the koji powder and cooked grain and cool them down. Then winnow the stubble to the stacking yard. The moisture content of the material after winnowing is controlled at 39%±1% and the temperature is controlled at 27℃±1℃. ⑤ Stacking cooked grain: While winnowing the stubble, stack the cooked grain into a trapezoidal pile with a height of 0.4m. The stacking time is based on the temperature of the piled material reaching 47℃±1℃. At this time, a mycelium layer 5-6cm thick can be seen 10cm below the surface of the pile layer. ⑥Seal cellar fermentation After the pile reaches the temperature, add 35kg of water to the surface of the piled cooked grain, spread the pile, use a blower to cool the curtain, and put the temperature into the fermentation tank after it drops to 28℃, seal it for fermentation, and take it out of the cellar after 36 days of fermentation cycle to obtain fermented grain. 2) Steamed grain extraction Transfer the fermented grain into the steamer pot and add steamed wine and take 50° white wine; 3) Baking osmanthus soaking extraction The osmanthus flowers naturally dried in an oven are further baked and dried at a baking and drying temperature of 60° C. for 40 min to obtain a baked osmanthus flavor raw material. The raw material is crushed, placed in a 1200-mesh mesh bag, and soaked in the 50° liquor taken in step 1, wherein the mass ratio of the naturally dried osmanthus flowers to the 50° liquor is 1:10, and the raw material is soaked at room temperature for 20 days from the Spring Equinox to the Grain Rain (generally at a temperature of 5-18° C.) to obtain a baked osmanthus flower soaking and extraction liquor; 4) Natural soaking and extraction of osmanthus soaking the naturally dried osmanthus flowers in the 50° liquor obtained in step 1 from the Spring Equinox to the Grain Rain (temperature generally between 5°C and 18°C), wherein the mass ratio of the naturally dried osmanthus flowers to the 50° liquor is 1:10, vacuum extracting at room temperature for 72 hours, and then continuing to soak at room temperature for 20 days under natural conditions to obtain the osmanthus flower naturally soaked extracted liquor; 5) Blending with osmanthus wine Blend the wine according to the weight percentage, 48% of the 50° liquor taken in step 1, 33% of the wine extracted by soaking in roasted osmanthus flowers, and 19% of the wine extracted by naturally soaking in osmanthus flowers to obtain a blended osmanthus wine; 6) Wine aging The fused osmanthus wine prepared in step 5) is poured into a clay jar, and a diatomaceous earth slow-release carrier is suspended in the jar, and the diatomaceous earth is immersed in the fused osmanthus wine, wherein the diatomaceous earth accounts for 2% of the weight of the fused osmanthus wine. The wine is aged for 6 months. During the aging process, the suspended diatomaceous earth slow-release carrier absorbs the strong aroma of the liquor, and the fused osmanthus wine is slowly oxidized to obtain an osmanthus flower-scented wine.

[0028] Comparative Example 2 directly uses the 50° liquor (distilled without adding flowers) of Comparative Example 1 as the base liquor to replace the 48° osmanthus-flavored liquor in Example 1, and the rest is the same as Example 1.

[0029] Comparative Example 3: Soaking at room temperature (25-30°C), with other procedures being the same as in Example 1, with the specific process being as follows: 1) Preparation before steaming grain is the same as in Example 1 2) Steamed grain extraction The fermented grain is transferred to a steamer pot and loaded into a steamer. The steam valve is started to steam the wine. Naturally dried osmanthus flowers are added to the surface of the fermented grain under the steam. The mass ratio of the naturally dried osmanthus flowers to the fermented grain is 60:1. Distillation is carried out and wine is taken. A 48° wine with an osmanthus fragrance is taken. The wine is an osmanthus-flavored wine as a base wine. 3) Baking osmanthus soaking extraction The osmanthus flowers naturally dried in an oven are further baked and dried at a baking and drying temperature of 60° C. and a baking and drying time of 40 min to obtain a baked osmanthus flavor raw material, which is crushed and placed in a 1200-mesh mesh bag, and soaked in the wine collected in step 1 and reduced to 30°, wherein the mass ratio of the naturally dried osmanthus flowers to the 30° wine is 1:10, and the wine is soaked at room temperature of 25-30° C. for 20 days to obtain a baked osmanthus soaked and extracted wine; 4) Natural soaking and extraction of osmanthus Soaking naturally dried osmanthus flowers in liquor at room temperature of 25-30°C, wherein the liquor is the liquor collected in step 1 and reduced to 20°C, and the mass ratio of the naturally dried osmanthus flowers to the 20°C liquor is 1:10, vacuum extracting at room temperature of 25-30°C for 72 hours, and then continuing to soak at room temperature of 25-30°C for 20 days to obtain osmanthus flower naturally soaked extracted liquor; 5) Blending with osmanthus wine The blending wine is blended according to the weight percentage, with 48% of 48° osmanthus fragrance wine, 33% of roasted osmanthus soaked extract wine, and 19% of osmanthus natural soaked extract wine to obtain a blended osmanthus wine; 6) Wine aging The fused osmanthus wine prepared in step 5) is poured into a clay jar, and a diatomaceous earth slow-release carrier is suspended in the jar, and the diatomaceous earth is immersed in the fused osmanthus wine, wherein the diatomaceous earth accounts for 2% of the weight of the fused osmanthus wine. The wine is aged for 6 months. During the aging process, the suspended diatomaceous earth slow-release carrier absorbs the strong aroma of the liquor, and the fused osmanthus wine is slowly oxidized to obtain an osmanthus flower-scented wine.

[0030] Comparative Example 4 was immersed at 4°C, and the other procedures were the same as those in Example 1. The specific process was as follows: 1) Preparation before steaming grain is the same as in Example 1 2) Steamed grain extraction The fermented grain is transferred to a steamer pot and loaded into a steamer. The steam valve is started to steam the wine. Naturally dried osmanthus flowers are added to the surface of the fermented grain under the steam. The mass ratio of the naturally dried osmanthus flowers to the fermented grain is 60:1. Distillation is carried out and wine is taken. A 48° wine with an osmanthus fragrance is taken. The wine is an osmanthus-flavored wine as a base wine. 3) Baking osmanthus soaking extraction The osmanthus flowers naturally dried in an oven are further baked and dried at a baking and drying temperature of 60° C. and a baking and drying time of 40 min to obtain a baked osmanthus flavor raw material, which is crushed and placed in a 1200-mesh mesh bag and soaked in the wine collected in step 1 and reduced to 30°, wherein the mass ratio of the naturally dried osmanthus flowers to the 30° wine is 1:10, and the wine is soaked at 4° C. for 20 days to obtain a baked osmanthus flower soaking and extraction wine; 4) Natural soaking and extraction of osmanthus The naturally dried osmanthus flowers are soaked in liquor at 4°C, wherein the liquor is the liquor collected in step 1 and reduced to 20°, and the mass ratio of the naturally dried osmanthus flowers to the 20° liquor is 1:10. After vacuum extraction at 4°C for 72 hours, the liquor is further soaked at room temperature at 4°C for 20 days to obtain the osmanthus flower naturally soaked extracted liquor; 5) Blending with osmanthus wine The blending wine is blended according to the weight percentage, with 48% of 48° osmanthus fragrance wine, 33% of roasted osmanthus soaked extract wine, and 19% of osmanthus natural soaked extract wine to obtain a blended osmanthus wine; 6) Wine aging The fused osmanthus wine prepared in step 5) is poured into a clay jar, and a diatomaceous earth slow-release carrier is suspended in the jar, and the diatomaceous earth is immersed in the fused osmanthus wine, wherein the diatomaceous earth accounts for 2% of the weight of the fused osmanthus wine. The wine is aged for 6 months. During the aging process, the suspended diatomaceous earth slow-release carrier absorbs the strong aroma of the liquor, and the fused osmanthus wine is slowly oxidized to obtain an osmanthus flower-scented wine.

[0031] Comparative Example 5: Baked osmanthus flowers were soaked for 2 months to simulate the temperature and humidity from the Spring Equinox to the Grain Rain in western Liaoning, Northeast China. The temperature was kept at 5-10°C and the humidity was maintained at 50-60% indoors. Other procedures were the same as in Example 1. The specific process was as follows: Step 1) and step 2) are the same as in Example 1; 3) Baking osmanthus soaking extraction The osmanthus flowers naturally dried in an oven are further baked and dried at a baking and drying temperature of 60° C. and a baking and drying time of 40 minutes to obtain a baked osmanthus flavor raw material, which is crushed and placed in a 1200-mesh mesh bag, and soaked in the wine collected in step 1 and reduced to 30°, wherein the mass ratio of the naturally dried osmanthus flowers to the 30° wine is 1:10, and the wine is soaked for 2 months in a room at a constant temperature of 5-10° C. and a humidity of 50-60% to obtain a baked osmanthus flower soaked and extracted wine; 4) Natural soaking and extraction of osmanthus soaking naturally dried osmanthus flowers in liquor from the Spring Equinox to the Grain Rain (temperature generally between 5-18°C), wherein the liquor is the liquor collected in step 1 and reduced to 20°C, and the mass ratio of the naturally dried osmanthus flowers to the 20°C liquor is 1:10; vacuum extraction is performed at room temperature for 72 hours, and then soaking is continued at room temperature for 20 days under natural conditions to obtain osmanthus flower naturally soaked extracted liquor; 5) Blending with osmanthus wine The blending wine is blended according to the weight percentage, with 48% of 48° osmanthus fragrance wine, 33% of roasted osmanthus soaked extract wine, and 19% of osmanthus natural soaked extract wine to obtain a blended osmanthus wine; 6) Wine aging The fused osmanthus wine prepared in step 5) is poured into a clay jar, and a diatomaceous earth slow-release carrier is suspended in the jar, and the diatomaceous earth is immersed in the fused osmanthus wine, wherein the diatomaceous earth accounts for 2% of the weight of the fused osmanthus wine. The wine is aged for 6 months. During the aging process, the suspended diatomaceous earth slow-release carrier absorbs the strong aroma of the liquor, and the fused osmanthus wine is slowly oxidized to obtain an osmanthus flower-scented wine.

[0032] Comparative Example 6 Step 4) extracting the naturally dried osmanthus flowers by natural soaking for 2 months, simulating the temperature and humidity from the Spring Equinox to the Grain Rain solar term in western Liaoning, in a room at a constant temperature of 5-10°C and a humidity of 50-60%; other aspects are the same as in Example 1; The specific process is as follows: Step 1) to step 3) are the same as in Example 1; 4) Natural soaking and extraction of osmanthus Soaking naturally dried osmanthus flowers in liquor, wherein the liquor is the liquor collected in step 1 and reduced to 20°, and the mass ratio of the naturally dried osmanthus flowers to the 20° liquor is 1:10; vacuum extraction is performed at room temperature for 72 hours, and then soaking is performed indoors at a constant temperature of 5-10°C and a humidity of 50-60% for 2 months to obtain osmanthus flower naturally soaked extracted liquor; 5) Blending with osmanthus wine The blending wine is blended according to the weight percentage, with 48% of 48° osmanthus fragrance wine, 33% of roasted osmanthus soaked extract wine, and 19% of osmanthus natural soaked extract wine to obtain a blended osmanthus wine; 6) Wine aging The fused osmanthus wine prepared in step 5) is poured into a clay jar, and a diatomaceous earth slow-release carrier is suspended in the jar, and the diatomaceous earth is immersed in the fused osmanthus wine, wherein the diatomaceous earth accounts for 2% of the weight of the fused osmanthus wine. The wine is aged for 6 months. During the aging process, the suspended diatomaceous earth slow-release carrier absorbs the strong aroma of the liquor, and the fused osmanthus wine is slowly oxidized to obtain an osmanthus flower-scented wine. 1. Sensory Evaluation of the Wines of the Examples and Comparative Examples Table 1 Sensory evaluation table of the wines of the present invention and comparative examples As can be seen from Table 1, when the clay jar is not used for micro-oxidation aging, the strong smell of the liquor is almost impossible to dissipate, and the flower / tea aroma cannot be completed as the main aroma; because the comparative example 1 is all high-proof liquor, the finished product has a strong wine flavor, the flower aroma is masked, and the color is excessively precipitated; because the high-proof liquor distilled without adding flowers is used in comparative example 2, the flower aroma of the finished product is missing during blending, and the wine flavor is mixed; because the comparative example 3 is made at a higher temperature, the osmanthus is fermented in the wine, resulting in a change in the flavor balance of the finished product with a yeasty taste; because the comparative example 4 is made at a lower temperature, most of the flowers are fermented in the wine. The fragrance was not extracted, resulting in a bland taste and light color of the finished product; in Comparative Example 5, after a long soaking period, the roasted osmanthus flowers fermented in the wine, resulting in a change in the flavor balance of the finished product with a yeasty taste. Fortunately, the roasted osmanthus flowers had less moisture and microorganisms, so they were only slightly fermented. However, the roasted soaked wine made from Comparative Example 5 also had a fermented taste due to the reasons in Comparative Example 5; in Comparative Example 6, after a long soaking period, the natural osmanthus flowers fermented in the wine, resulting in a thorough fermentation of the wine. Since the natural osmanthus flowers contained more moisture and microorganisms, they were completely fermented after a long period of time, so the production of the natural soaked wine could not be completed; Therefore, the osmanthus-flavored wine prepared in Example 1 of the present invention uses osmanthus-flavored wine as the base wine during production, and is blended with roasted osmanthus extract wine and natural osmanthus extract wine. The aroma of osmanthus will not be lost at any time, and is fully integrated with the refreshing sauce-flavor taste. When drinking, the sauce-flavor aftertaste can be tasted, and the aroma left in the empty cup will also have the fragrance of osmanthus. 2. Stability Test of the Wines of the Examples of the Present Invention and the Comparative Examples The wine of the present invention was tested for stability in the following four ways: ① low temperature of 5°C for 2 hours; ② long-term exposure to light for 15 days; ③ heating at 45°C for 2 hours; ④ storage at room temperature in the dark for 15 days. As can be seen from Table 1, when the clay jars were not used for micro-oxidation aging, the strong aroma of the liquor was almost impossible to dissipate. During the long-term exposure to light, the liquor gradually aged and produced a stale flavor, which intensified the flavor of the sauce-flavored liquor. When floccules were produced at low temperatures, the ethyl ester substances crystallized, and the reaction returned to a reversible state at room temperature. At high temperatures, some excess alcohol flavors escaped and gradually merged with the sweet-scented osmanthus fragrance. Because Comparative Example 1 was all high-proof liquor, it was exposed to light for a long time during the long-term exposure to light, which increased the temperature of the liquor, resulting in a fusion with the sweet-scented osmanthus flavor, but the color browned and the flavor became softer. In Comparative Example 2, because the high-proof liquor distilled without adding flowers was used, the temperature of the liquor body increased during the long-term exposure to light. However, due to the use of high-proof liquor, the taste of the liquor body gradually alienated and could not be integrated with the sweet-scented osmanthus fragrance, and the color deepened. In the high temperature, the change in the temperature of the liquor body caused the alcohol to escape, but the sweet-scented osmanthus flavor in the liquor extracted by natural soaking of sweet-scented osmanthus was also escaped, resulting in the loss of the sweet-scented osmanthus fragrance. Comparative Example 3 was produced at a relatively high temperature and fermented at room temperature in the dark. During the long period of exposure to light, the temperature of the wine body increased, and the microorganisms began to change, causing the color of the wine body to fade and the fermentation to worsen. Flocs were produced at low temperatures, and the reaction was reversible at room temperature. However, due to the imbalance of its flavor substances, it was unable to return to a highly transparent state. At high temperatures, the increase in the temperature of the wine body intensified the fermentation, causing the osmanthus flavor to be masked by the fermentation flavor. Because Comparative Example 4 was produced at a lower temperature, the temperature of the wine body increased during the long period of exposure to light, but the osmanthus fragrance itself was not released much, resulting in the loss of osmanthus flavor as the temperature increased; at high temperatures, the increase in wine body temperature aggravated the escape of flavor. In Comparative Example 5, fermentation had already begun at room temperature in the dark after a long period of soaking, and the fermentation could not be stopped; under long-term light exposure, the fermentation intensified; the inability to restore the brightness and flocculence at room temperature at low temperature was because an imbalance occurred in the fermentation process, and also because the stable components in the wine were destroyed, resulting in aging that could not be restored; fermentation was accelerated at high temperature, resulting in precipitation. Comparative Example 6 cannot be stabilized under the condition of room temperature and away from light due to long-term soaking and has reached the late stage of fermentation; fermentation is intensified under long-term light exposure and bubbles are generated; fermentation is accelerated at high temperature and precipitation is generated. Therefore, the osmanthus-flavored wine prepared in Example 1 of the present invention did not have any wine body problems after four tests. The wine body was blocked from continuing to ferment in time, and the flavor ratio was kept consistent through blending, thereby maintaining the consistency and stability of the finished product production. The above are merely specific embodiments of the present invention and are not intended to limit the present invention. Those skilled in the art will readily appreciate that the present invention is susceptible to various modifications and variations. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of protection of the present invention.

Claims

1. A process for producing tea-flavored or flower-flavored liquor based on a light-tasting sauce-flavored liquor, characterized by: The specific steps are as follows: 1) Distillation extraction The sorghum is tempered, steamed in a retort, and cooled, then mixed with koji powder, the cooked grain is piled up, sealed in a cellar for fermentation, and the fermented grain is transferred to a retort pot and loaded into a retort. While the steam valve is activated to steam the wine, plant flavor ingredients are added to the surface of the fermented grain under the steam. The plant flavor ingredients are tea leaves or dried flowers, and the mass ratio of the plant flavor ingredients to the fermented grain is 60:

1. The wine is distilled and the wine with an alcohol content of 48° to 53° is collected. This wine is used as the base wine for flower / tea aroma wine. 2) Baked flower / tea soaking extraction The plant flavor material is further baked and dried in an oven to obtain a baked plant flavor material, which is crushed and placed in a mesh bag. The material is then soaked in the wine collected in step 1) and reduced to 30° alcohol, wherein the plant flavor material is tea leaves or dried flowers, wherein the mass ratio of the baked plant flavor material to the 30° alcohol is 1:10, and the wine is soaked at room temperature for 15-25 days to obtain a baked flower / tea soaked extract wine; 3) Natural soaking and extraction of dried flowers / tea leaves The plant flavor material is soaked in liquor at room temperature, wherein the liquor is the liquor collected in step 1) and reduced to 20°, and the plant flavor material is tea leaves or dried flowers, wherein the mass ratio of the plant flavor material to the 20° liquor is 1:10, and vacuum extraction is continued at room temperature for 72 hours, followed by further soaking at room temperature under natural conditions for 15-25 days to obtain dried flower / tea leaves naturally soaked extracted liquor; 4) Fusion and blending According to weight percentage, the 48°-53° wine collected in step 1) is 45%-50%, the roasted flower / tea soaked extract wine in step 2) is 30%-35%, and the dried flower / tea natural soaked extract wine in step 3) is 18%-20%, and the mixture is blended; 5) Wine aging The liquor obtained by blending in step 4) is poured into a clay jar, and a diatomaceous earth slow-release carrier is hung in the clay jar, and the diatomaceous earth is immersed in the liquor body. The liquor is aged for 6 months to obtain a liquor with a tea aroma or a flower aroma.

2. The process for producing tea-flavored or flower-flavored liquor based on the clear-mouthed sauce-flavored liquor according to claim 1, characterized in that: The diatomaceous earth accounts for 1%-3% of the mass of the liquor.

3. The process for producing tea-flavored or flower-flavored liquor based on the clear-mouthed sauce-flavored liquor according to claim 1, characterized in that: The baking and drying temperature is 60°C and the baking and drying time is 30min-45min.

4. The process for producing tea-flavored or flower-flavored liquor based on the clear-mouthed sauce-flavored liquor according to claim 1, wherein: The mesh number of the mesh bag is 1200 meshes.

5. The process for producing tea-flavored or flower-flavored liquor based on the clear-mouthed sauce-flavored liquor according to claim 1, characterized in that: The dried flowers are osmanthus, chrysanthemum or mint.

6. The process for producing tea-flavored or flower-flavored liquor based on the clear-mouthed sauce-flavored liquor according to claim 1, characterized in that: The tea leaves are green tea, black tea or scented tea.

7. The process for producing tea-flavored or flower-flavored liquor based on the refreshing sauce-flavored liquor according to claim 1, characterized in that: The soaking temperature at room temperature is 5℃-18℃.

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