Fruit flavor type Maotai wine and preparation method thereof

Abstract

The invention discloses a fruity Maotai wine and a preparation method thereof, the fruity Maotai wine comprises the following components: 35-45% of Maotai fruit, 35-45% of red cherry glutinous sorghum and 10-30% of wheat, S1, raw material selection: the Maotai fruit needs to be preferably selected with high maturity and moderate pectin content, and the red cherry glutinous sorghum is selected with small particle, thick skin, firm texture and high pectin content; the cross section is in a glass texture shape, particles are full and uniform in size, the amylopectin content is larger than or equal to 88%, wheat is selected from strong gluten wheat, the protein content is larger than or equal to 11%, the starch content is larger than or equal to 60%, a water source is selected from red water river water, and the pH value of the water source is 6.8-7.2; the Malangishengguo endows the wine with unique fruity flavor, vitamins and anthocyanin improve the nutritional value, traditional solid fermentation and modern segmented distillation are combined, the flavor of the Maotai wine is reserved, the fusel oil content is reduced, the taste is mellow and harmonious due to the multiple blending processes, and the requirements of modern consumers for flavor diversification are met.

Description

Technical Field

[0001] This invention relates to the field of sauce-flavored liquor technology, specifically to a fruit-flavored sauce-flavored liquor and its preparation method. Background Technology

[0002] Traditional Maotai-flavor liquor is mostly made from grains, brewed through fermentation and distillation, resulting in a unique flavor but a somewhat monotonous taste. In recent years, with the improvement of people's living standards and the diversification of consumer demands, the market demand for fruit-flavored Maotai-flavor liquor with unique flavor and nutritional value has been increasing. Malang Shengguo, a fruit rich in various nutrients, retains its minerals, vitamins, and other nutrients during the brewing process, providing an ideal raw material for the preparation of fruit-flavored Maotai-flavor liquor.

[0003] Traditional Maotai-flavor liquor uses sorghum as its main ingredient, resulting in a single flavor profile and a lack of fruit aroma and nutritional elements. Fruit wines often use fermentation of a single fruit, which cannot achieve both fruit aroma and the mellow taste of Maotai-flavor liquor. Therefore, we present a fruit-flavored Maotai-flavor liquor and its preparation method. Summary of the Invention

[0004] The purpose of this invention is to provide a fruit-flavored sauce-flavored liquor and its preparation method, so as to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a fruit-flavored sauce-flavored liquor, comprising the following components: 35-45% of Malang Shengguo (a type of fruit), 35-45% of Hongyingzi glutinous sorghum, and 10-30% of wheat.

[0006] The preferred composition is 35% *Prunus mume*, 40% *Sorghum sorghum* (red cherry), and 20% wheat.

[0007] The preferred composition is 40% *Prunus mume*, 40% *Sorghum sorghum*, and 20% wheat.

[0008] The preferred composition is 45% *Prunus mume*, 45% *Sorghum sorghum*, and 30% wheat.

[0009] A method for preparing a fruit-flavored sauce-flavored liquor includes the following production process:

[0010] S1. Raw material selection: For Malang Shengguo, select fruits with high maturity and moderate pectin content. For Hongyingzi glutinous sorghum, select small grains, thick skin, firm texture, glassy cross-section, plump and uniform grains with amylopectin content ≥88%. For wheat, select strong gluten wheat with protein content ≥11% and starch content ≥60%. For water source, select Chishui River water with a pH value of 6.8-7.2.

[0011] S2. Clean the raw materials. Wash the maltose, red cherry glutinous sorghum and wheat in S1 with clean water to remove surface impurities, and then dry them.

[0012] S3. Processing of the kernels of Malang Shengguo: The kernels of Malang Shengguo are crushed to 30-50 mesh using a crusher. Then, wheat is crushed using a crusher and mixed with the crushed kernels. Then, thermophilic Bacillus is added and mixed and stirred using a mixer. Solid-state fermentation is carried out for 72 hours at a temperature of 50-60℃ to produce special koji blocks containing amygdalinase.

[0013] S4. Processing of the pulp of the Malang Shengguo: The pulp is processed by microwave cell wall breaking technology. It is broken by heating with 500 watts of microwave power for 50-70 seconds, and 0.1% (w / w) pectinase is added and enzymatically hydrolyzed at 45℃ for 2-3 hours to extract flavonoids and organic acids.

[0014] S5. Processing of Red Cherry Glutinous Sorghum: Soak red cherry glutinous sorghum in hot water above 90℃ for 5-6 hours to increase the water absorption rate to 45%-50%. After draining, steam the grain at 85℃ for 20-30 minutes to make the starch gelatinization degree reach more than 92%.

[0015] S6. High-temperature Daqu preparation: Wheat is crushed by a crusher, and 30%-40% of the particles are retained after crushing. It is mixed with the special Daqu blocks prepared in S3 and manually treaded into turtle-back shaped Daqu blocks. After stacking the Daqu blocks, they are fermented in a Daqu room for more than 40 days, with a temperature gradient of 40℃→60℃→45℃.

[0016] S7. Fermentation: The red cherry glutinous sorghum treated in S5 and the high-temperature koji obtained in S6 are put into the cellar in a ratio of 1:0.4. They are then buried in S4 in layers to obtain flavonoids and organic acids. Each layer is 4-6 cm thick. Fermentation is carried out at 39℃ for 30 days to obtain the mash.

[0017] S8. Secondary fermentation: Add an equal amount of new red cherry glutinous sorghum, repeat the steaming and simmering process and add yeast, then mix with the mash obtained in S7 and ferment in the cellar for a second time.

[0018] S9. Distillation: The fermentation product obtained in S8 is distilled using a rotating conical distillation column at a pressure of -0.08 MPa and a temperature of 45°C. The fraction with an alcohol content of 20-75% vol is separated, vitamins are retained, and the loss rate is <15%. The middle fraction is passed through a functionalized silica gel column, grafted with β-cyclodextrin, to selectively adsorb fusel oils with a removal rate of ≥92% and retain mineral elements.

[0019] S10, Multiple Blending: Rounds 1-2: 70-75% vol, prominent fruit aroma, blending ratio 15%; Rounds 3-4: 60-65% vol, mellow soy sauce aroma, blending ratio 40%; Rounds 5-6: 50-55% vol, harmonious sweet and sour, blending ratio 30%; Rounds 7-8: 40-45% vol, aged aroma base, blending ratio 15%.

[0020] Preferably, the finished koji blocks should be air-dried and stored for 3-6 months to promote the stability of the microbial community and eliminate off-flavors.

[0021] Preferably, the blended spirits need to be stored for 6-12 months to allow the flavors to blend and stabilize before bottling.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0023] This invention imparts a unique fruity aroma to the liquor with Malang Shengguo (a type of fruit), while vitamins and anthocyanins enhance its nutritional value. The combination of traditional solid-state fermentation and modern fractional distillation preserves the flavor of soy sauce liquor while reducing the content of fusel oils. Furthermore, the multi-round blending process makes the taste more mellow and harmonious, meeting the modern consumer's demand for diverse flavors. Detailed Implementation

[0024] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0025] Implementation of List 1

[0026] A fruit-flavored sauce-flavored liquor, comprising the following components by weight percentage: 35% *Malang Shengguo* fruit, 40% red cherry glutinous sorghum, and 20% wheat.

[0027] A method for preparing a fruit-flavored sauce-flavored liquor includes the following production process:

[0028] S1. Raw material selection: Malang Shengguo (a type of fruit) requires high-ripeness and moderate pectin content to give the wine a unique fruity aroma, rich in vitamins and anthocyanins, and enhance its nutritional value. Hongyingzi (another type of glutinous sorghum) is selected for its small grains, thick skin, firm texture, glassy cross-section, plump and uniform grains, and amylopectin content ≥88%. Wheat is selected for its strong gluten content, protein content ≥11%, and starch content ≥60%. The water source is selected from the Chishui River with a pH value of 6.8.

[0029] Malang Shengguo (a type of fruit) also contains abundant plant-based active calcium, which has unique advantages. Compared to ordinary calcium sources, plant-based active calcium exists in the form of organic compounds, and its molecular structure is more easily recognized and absorbed by the human body. It can bind better to receptors in the human intestine, and its absorption rate is 30%-50% higher than that of inorganic calcium. At the same time, the metabolic process of plant-based active calcium in the body is gentle and will not cause common side effects of calcium supplementation such as gastrointestinal discomfort and constipation. In addition, plant-based active calcium can also work synergistically with other nutrients in Malang Shengguo. For example, it can combine with vitamin D to further promote calcium deposition in bones and enhance bone health; and it can combine with dietary fiber to improve the intestinal environment and improve the overall nutrient absorption efficiency, giving the liquor a higher health value.

[0030] S2. Clean the raw materials. Wash the maltose, red cherry glutinous sorghum and wheat in S1 with clean water to remove surface impurities, and then dry them.

[0031] S3. Processing of the kernels of the Malang Shengguo: The kernels of the Malang Shengguo are crushed to 30 mesh using a crusher. Then, wheat is crushed using a crusher and mixed with the crushed kernels. Then, thermophilic Bacillus is added and the mixture is stirred using a mixer. Solid-state fermentation is carried out for 72 hours at a temperature of 50°C to produce special fermented blocks containing amygdalinase.

[0032] S4. Processing of the pulp of Malang Shengguo: The pulp is processed using microwave cell wall breaking technology. It is heated with 500 watts of microwave power for 50 seconds to break the cell wall. 0.1% (w / w) pectinase is added and enzymatically hydrolyzed at 45°C for 2 hours to extract flavonoids and organic acids. During this process, plant active calcium can also be better released from the cell wall binding and become free in the extract, which is convenient for integration into the wine during the subsequent brewing process.

[0033] S5. Processing of Red Cherry Glutinous Sorghum: Soak the red cherry glutinous sorghum in hot water above 90℃ for 5 hours to increase the water absorption rate to 45%. After draining, steam the grain at 85℃ for 20 minutes to make the starch gelatinization degree reach more than 92%.

[0034] S6. High-temperature Daqu preparation: Wheat is crushed by a pulverizer, and 30% of the particles are retained after crushing. It is then mixed with the special koji blocks prepared in S3 and manually treaded into turtle-back shaped koji blocks. After stacking the koji blocks, they are fermented in a koji room for more than 40 days, with a temperature gradient of 40℃→60℃→45℃. When storing the koji blocks, the finished koji needs to be air-dried and stored for 3 months to promote the stability of the microbial community and eliminate off-flavors.

[0035] S7. Fermentation: The red cherry glutinous sorghum treated in S5 and the high-temperature koji obtained in S6 are put into the cellar in a ratio of 1:0.4. They are then buried in S4 in layers to obtain flavonoids and organic acids. Each layer is 4cm thick and fermented at 39℃ for 30 days to obtain the mash.

[0036] S8. Secondary fermentation: Add an equal amount of new red cherry glutinous sorghum, repeat the steaming and simmering process and add yeast, then mix with the mash obtained in S7 and ferment in the cellar for a second time. During the fermentation process, plant active calcium interacts with other fermentation products, which not only stabilizes the structure of the liquor, but may also participate in the formation of flavor substances, bringing unique taste and aroma characteristics to the liquor.

[0037] S9. Distillation: The fermented product obtained in S8 is distilled using a rotating conical distillation column at a pressure of -0.08 MPa and a temperature of 45°C. The fraction with an alcohol content of 20-75% vol is separated, vitamins are retained, and the loss rate is <15%. The middle fraction is passed through a functionalized silica gel column grafted with β-cyclodextrin to selectively adsorb fusel oils with a removal rate of ≥92%. Mineral elements are retained. This distillation process also effectively retains the plant active calcium, ensuring that it is present intact in the finished wine.

[0038] S10. Multiple blending: The first and second rounds of distillation are 70-75% vol, with prominent fruit aromas, and the blending ratio is 15%. The third and fourth rounds of distillation are 60-65% vol, with a mellow soy sauce aroma, and the blending ratio is 40%. The fifth and sixth rounds of distillation are 50-55% vol, with a harmonious balance of sweet and sour, and the blending ratio is 30%. The seventh and eighth rounds of distillation are 40-45% vol, with an aged aroma base, and the blending ratio is 15%. After blending, the liquor needs to be stored for 6-12 months to allow the flavors to blend and stabilize before bottling. During storage, the plant-based active calcium further undergoes a slow chemical reaction with other components in the liquor, making the taste of the liquor smoother and more mellow.

[0039] Implementation of Column 2

[0040] A fruit-flavored sauce-flavored liquor, by weight percentage, comprises the following components: 40% Malang Shengguo (a type of fruit), 40% Hongyingzi glutinous sorghum, and 20% wheat.

[0041] A method for preparing a fruit-flavored sauce-flavored liquor includes the following production process:

[0042] S1. Raw material selection: Malang Shengguo (a type of fruit) requires high maturity and moderate pectin content to give the wine a unique fruity aroma, rich in vitamins and anthocyanins, and enhance its nutritional value. Hongyingzi (another type of glutinous sorghum) is selected for its small grains, thick skin, firm texture, glassy cross-section, plump and uniform grains, and amylopectin content ≥88%. Wheat is selected for its strong gluten content, protein content ≥11%, and starch content ≥60%. The water source is selected from the Chishui River with a pH value of 7.

[0043] Malang Shengguo (a type of fruit) also contains abundant plant-based active calcium, which has unique advantages. Compared to ordinary calcium sources, plant-based active calcium exists in the form of organic compounds, and its molecular structure is more easily recognized and absorbed by the human body. It can bind better to receptors in the human intestine, and its absorption rate is 30%-50% higher than that of inorganic calcium. At the same time, the metabolic process of plant-based active calcium in the body is gentle and will not cause common side effects of calcium supplementation such as gastrointestinal discomfort and constipation. In addition, plant-based active calcium can also work synergistically with other nutrients in Malang Shengguo. For example, it can combine with vitamin D to further promote calcium deposition in bones and enhance bone health; and it can combine with dietary fiber to improve the intestinal environment and improve the overall nutrient absorption efficiency, giving the liquor a higher health value.

[0044] S2. Clean the raw materials. Wash the maltose, red cherry glutinous sorghum and wheat in S1 with clean water to remove surface impurities, and then dry them.

[0045] S3. Processing of the kernels of the Malang Shengguo: The kernels of the Malang Shengguo are crushed to 40 mesh using a crusher. Then, wheat is crushed using a crusher and mixed with the crushed kernels. Then, thermophilic Bacillus is added and the mixture is stirred using a mixer. Solid-state fermentation is carried out for 72 hours at a temperature of 55℃ to produce special fermented blocks containing amygdalinase.

[0046] S4. Processing of the pulp of Malang Shengguo: The pulp is processed using microwave cell wall breaking technology. It is heated with 500 watts of microwave power for 60 seconds to break the cell wall. 0.1% (w / w) pectinase is added and enzymatically hydrolyzed at 45℃ for 2.5 hours to extract flavonoids and organic acids. During this process, plant active calcium can also be better released from the cell wall binding and become free in the extract, which is convenient for integration into the wine during the subsequent brewing process.

[0047] S5. Processing of Red Cherry Glutinous Sorghum: Soak the red cherry glutinous sorghum in hot water above 90℃ for 5.5 hours to increase the water absorption rate to 48%. After draining, steam the grain at 85℃ for 25 minutes to make the starch gelatinization degree reach more than 92%.

[0048] S6. High-temperature Daqu preparation: Wheat is crushed by a pulverizer, retaining 35% of the particles. It is then mixed with the special Daqu blocks prepared in S3 and manually treaded into turtle-back shaped blocks. After stacking the blocks, they are fermented in a fermentation room for more than 40 days, with a temperature gradient of 40℃→60℃→45℃. When storing the Daqu blocks, the finished Daqu needs to be air-dried and stored for 5 months to promote the stability of the microbial community and eliminate off-flavors.

[0049] S7. Fermentation: The red cherry glutinous sorghum treated in S5 and the high-temperature koji obtained in S6 are put into the cellar in a ratio of 1:0.4. They are then buried in S4 in layers to obtain flavonoids and organic acids. Each layer is 5cm thick and fermented at 39℃ for 30 days to obtain the mash.

[0050] S8. Secondary fermentation: Add an equal amount of new red cherry glutinous sorghum, repeat the steaming and simmering process and add yeast, then mix with the mash obtained in S7 and ferment in the cellar for a second time. During the fermentation process, plant active calcium interacts with other fermentation products, which not only stabilizes the structure of the liquor, but may also participate in the formation of flavor substances, bringing unique taste and aroma characteristics to the liquor.

[0051] S9. Distillation: The fermented product obtained in S8 is distilled using a rotating conical distillation column at a pressure of -0.08 MPa and a temperature of 45°C. The fraction with an alcohol content of 20-75% vol is separated, vitamins are retained, and the loss rate is <15%. The middle fraction is passed through a functionalized silica gel column grafted with β-cyclodextrin to selectively adsorb fusel oils with a removal rate of ≥92%. Mineral elements are retained. This distillation process also effectively retains the plant active calcium, ensuring that it is present intact in the finished wine.

[0052] S10. Multiple blending: The first and second rounds of distillation are 70-75% vol, with prominent fruit aromas, and the blending ratio is 15%. The third and fourth rounds of distillation are 60-65% vol, with a mellow soy sauce aroma, and the blending ratio is 40%. The fifth and sixth rounds of distillation are 50-55% vol, with a harmonious balance of sweet and sour, and the blending ratio is 30%. The seventh and eighth rounds of distillation are 40-45% vol, with an aged aroma base, and the blending ratio is 15%. After blending, the liquor needs to be stored for 6-12 months to allow the flavors to blend and stabilize before bottling. During storage, the plant-based active calcium further undergoes a slow chemical reaction with other components in the liquor, making the taste of the liquor smoother and more mellow.

[0053] Implementing Column 3

[0054] A fruit-flavored sauce-flavored liquor, comprising the following components by weight percentage: 35% *Malang Shengguo* fruit, 40% red cherry glutinous sorghum, and 20% wheat.

[0055] A method for preparing a fruit-flavored sauce-flavored liquor includes the following production process:

[0056] S1. Raw material selection: Malang Shengguo (a type of fruit) requires high maturity and moderate pectin content to give the wine a unique fruity aroma, rich in vitamins and anthocyanins, and enhance its nutritional value. The red cherry glutinous sorghum is selected for its small grains, thick skin, firm texture, glassy cross-section, plump and uniform grains, and amylopectin content ≥88%. The wheat is selected for its strong gluten, protein content ≥11%, and starch content ≥60%. The water source is selected from the Chishui River with a pH value of 7.2.

[0057] Malang Shengguo (a type of fruit) also contains abundant plant-based active calcium, which has unique advantages. Compared to ordinary calcium sources, plant-based active calcium exists in the form of organic compounds, and its molecular structure is more easily recognized and absorbed by the human body. It can bind better to receptors in the human intestine, and its absorption rate is 30%-50% higher than that of inorganic calcium. At the same time, the metabolic process of plant-based active calcium in the body is gentle and will not cause common side effects of calcium supplementation such as gastrointestinal discomfort and constipation. In addition, plant-based active calcium can also work synergistically with other nutrients in Malang Shengguo. For example, it can combine with vitamin D to further promote calcium deposition in bones and enhance bone health; and it can combine with dietary fiber to improve the intestinal environment and improve the overall nutrient absorption efficiency, giving the liquor a higher health value.

[0058] S2. Clean the raw materials. Wash the maltose, red cherry glutinous sorghum and wheat in S1 with clean water to remove surface impurities, and then dry them.

[0059] S3. Processing of the kernels of the Malang Shengguo: The kernels of the Malang Shengguo are crushed to 50 mesh using a crusher. Then, wheat is crushed using a crusher and mixed with the crushed kernels. Then, thermophilic Bacillus is added and the mixture is stirred using a mixer. Solid-state fermentation is carried out for 72 hours at a temperature of 60℃ to produce special fermented blocks containing amygdalinase.

[0060] S4. Processing of the pulp of Malang Shengguo: The pulp is processed using microwave cell wall breaking technology. It is heated with 500 watts of microwave power for 70 seconds to break the cell wall. 0.1% (w / w) pectinase is added and enzymatically hydrolyzed at 45℃ for 3 hours to extract flavonoids and organic acids. During this process, plant active calcium can also be better released from the cell wall binding and become free in the extract, which is convenient for integration into the wine during the subsequent brewing process.

[0061] S5. Processing of Red Cherry Glutinous Sorghum: Soak the red cherry glutinous sorghum in hot water above 90℃ for 6 hours to increase the water absorption rate to 50%. After draining, steam the grain at 85℃ for 30 minutes to make the starch gelatinization degree reach more than 92%.

[0062] S6. High-temperature Daqu preparation: Wheat is crushed by a pulverizer, retaining 30%-40% of the particles. It is then mixed with the special Daqu blocks prepared in S3 and manually treaded into turtle-back shaped blocks. After stacking the blocks, they are fermented in a fermentation room for more than 40 days, with a temperature gradient of 40℃→60℃→45℃. When storing the Daqu blocks, the finished Daqu needs to be air-dried and stored for 6 months to promote the stability of the microbial community and eliminate off-flavors.

[0063] S7. Fermentation: The red cherry glutinous sorghum treated in S5 and the high-temperature koji obtained in S6 are put into the cellar in a ratio of 1:0.4. They are then buried in S4 in layers to obtain flavonoids and organic acids. Each layer is 6cm thick and fermented at 39℃ for 30 days to obtain the mash.

[0064] S8. Secondary fermentation: Add an equal amount of new red cherry glutinous sorghum, repeat the steaming and simmering process and add yeast, then mix with the mash obtained in S7 and ferment in the cellar for a second time. During the fermentation process, plant active calcium interacts with other fermentation products, which not only stabilizes the structure of the liquor, but may also participate in the formation of flavor substances, bringing unique taste and aroma characteristics to the liquor.

[0065] S9. Distillation: The fermented product obtained in S8 is distilled using a rotating conical distillation column at a pressure of -0.08 MPa and a temperature of 45°C. The fraction with an alcohol content of 20-75% vol is separated, vitamins are retained, and the loss rate is <15%. The middle fraction is passed through a functionalized silica gel column grafted with β-cyclodextrin to selectively adsorb fusel oils with a removal rate of ≥92%. Mineral elements are retained. This distillation process also effectively retains the plant active calcium, ensuring that it is present intact in the finished wine.

[0066] S10. Multiple blending: The first and second rounds of distillation are 70-75% vol, with prominent fruit aromas, and the blending ratio is 15%. The third and fourth rounds of distillation are 60-65% vol, with a mellow soy sauce aroma, and the blending ratio is 40%. The fifth and sixth rounds of distillation are 50-55% vol, with a harmonious balance of sweet and sour, and the blending ratio is 30%. The seventh and eighth rounds of distillation are 40-45% vol, with an aged aroma base, and the blending ratio is 15%. After blending, the liquor needs to be stored for 6-12 months to allow the flavors to blend and stabilize before bottling. During storage, the plant-based active calcium further undergoes a slow chemical reaction with other components in the liquor, making the taste of the liquor smoother and more mellow.

[0067] As can be seen from the above three implementation schemes, implementation scheme two is the best option. The Malang Shengguo fruit gives the liquor a unique fruity aroma, while vitamins and anthocyanins enhance its nutritional value. The combination of traditional solid-state fermentation and modern fractional distillation preserves the flavor of sauce-flavored liquor while reducing the content of fusel oils. Moreover, the multi-round blending process makes the taste more mellow and harmonious, meeting the needs of modern consumers for diversified flavors. Under this scheme, the advantages of plant active calcium are also fully utilized, which not only effectively improves the nutritional value of the product, but also plays a positive role in promoting the formation of liquor quality and flavor.

[0068] Flavor Innovation: The addition of Malang fruit imparts a unique fruity aroma to the liquor, combining with the traditional soy sauce aroma to meet consumers' diverse flavor demands; Nutritional Enhancement: It retains the vitamins, anthocyanins, flavonoids, and organic acids in Malang fruit, especially the presence of plant-based active calcium, providing consumers with a new way to supplement calcium. While enjoying the fine liquor, consumers can also supplement with easily absorbed high-quality calcium, achieving the dual needs of drinking and health; Process Improvement: The combination of traditional solid-state fermentation and modern fractional distillation technology reduces the content of fusel oils (removal rate ≥92%), while multiple rounds of blending processes make the taste more mellow and harmonious; Quality Stability: The storage process of the koji blocks and the liquor promotes the stability of the microbial community and eliminates off-flavors, making the flavor integration more stable.

[0069] Fruit-flavored baijiu containing plant-based active calcium may also attract specific consumer groups who need calcium supplementation, such as middle-aged and elderly people, growing teenagers, and pregnant women, further expanding the market space for the product and providing a new direction for the innovative development of the baijiu industry.

[0070] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A fruit-flavored sauce-flavored liquor, characterized in that, By weight percentage, it comprises the following components: 35-45% maltose, 35-45% red cherry glutinous sorghum, and 10-30% wheat.

2. The fruit-flavored sauce-flavored liquor according to claim 1, characterized in that: The ingredients are: 35% maltose, 40% red cherry glutinous sorghum, and 20% wheat.

3. The fruit-flavored sauce-flavored liquor according to claim 2, characterized in that: The ingredients are: 40% maltose, 40% red cherry glutinous sorghum, and 20% wheat.

4. The fruit-flavored sauce-flavored liquor according to claim 3, characterized in that: The ingredients are 45% maltose, 45% red cherry glutinous sorghum, and 30% wheat.

5. A method for preparing a fruit-flavored sauce-flavored liquor, characterized in that, The production process includes the following steps: S1. Raw material selection: For Malang Shengguo, select fruits with high maturity and moderate pectin content. For Hongyingzi glutinous sorghum, select small grains, thick skin, firm texture, glassy cross-section, plump and uniform grains with amylopectin content ≥88%. For wheat, select strong gluten wheat with protein content ≥11% and starch content ≥60%. For water source, select Chishui River water with a pH value of 6.8-7.

2. S2. Clean the raw materials. Wash the maltose, red cherry glutinous sorghum and wheat in S1 with clean water to remove surface impurities, and then dry them. S3. Processing of the kernels of Malang Shengguo: The kernels of Malang Shengguo are crushed to 30-50 mesh using a crusher. Then, wheat is crushed using a crusher and mixed with the crushed kernels. Then, thermophilic Bacillus is added and mixed and stirred using a mixer. Solid-state fermentation is carried out for 72 hours at a temperature of 50-60℃ to produce special koji blocks containing amygdalinase. S4. Processing of the pulp of the Malang Shengguo: The pulp is processed by microwave cell wall breaking technology. It is heated by 500 watts of microwave power for 50-70 seconds to break the cell wall. 0.1% (w / w) pectinase is added and enzymatically hydrolyzed at 45℃ for 2-3 hours to extract flavonoids and organic acids. S5. Processing of Red Cherry Glutinous Sorghum: Soak red cherry glutinous sorghum in hot water above 90℃ for 5-6 hours to increase the water absorption rate to 45%-50%. After draining, steam the grain at 85℃ for 20-30 minutes to make the starch gelatinization degree reach more than 92%. S6. Preparation of high-temperature Daqu: Wheat is crushed by a crusher, and 30%-40% of the particles are retained after crushing. It is mixed with the special Daqu blocks prepared in S3 and manually treaded into turtle-back shaped Daqu blocks. After stacking the Daqu blocks, they are fermented in a Daqu room for more than 40 days, with a temperature gradient of 40℃→60℃→45℃. S7. Fermentation: The red cherry glutinous sorghum treated in S5 and the high-temperature koji obtained in S6 are put into the cellar in a ratio of 1:0.

4. They are then buried in S4 in layers to obtain flavonoids and organic acids. Each layer is 4-6 cm thick. Fermentation is carried out at 39℃ for 30 days to obtain the mash. S8. Secondary fermentation: Add an equal amount of new red cherry glutinous sorghum, repeat the steaming and simmering process and add yeast, then mix with the mash obtained in S7 and ferment in the cellar for a second time. S9. Distillation: The fermentation product obtained in S8 is distilled using a rotating conical distillation column at a pressure of -0.08 MPa and a temperature of 45°C. The fraction with an alcohol content of 20-75% vol is separated, vitamins are retained, and the loss rate is <15%. The middle fraction is passed through a functionalized silica gel column, grafted with β-cyclodextrin, to selectively adsorb fusel oils with a removal rate of ≥92% and retain mineral elements. S10, Multiple Blending: Rounds 1-2: 70-75% vol, prominent fruit aroma, blending ratio 15%; Rounds 3-4: 60-65% vol, mellow soy sauce aroma, blending ratio 40%; Rounds 5-6: 50-55% vol, harmonious sweet and sour, blending ratio 30%; Rounds 7-8: 40-45% vol, aged aroma base, blending ratio 15%.

6. The method for preparing fruit-flavored sauce-flavored liquor according to claim 5, characterized in that: When storing koji blocks, the finished koji needs to be air-dried and stored for 3-6 months to promote the stability of the microbial community and eliminate off-flavors.

7. The method for preparing fruit-flavored sauce-flavored liquor according to claim 6, characterized in that: After blending, the spirits need to be stored for 6-12 months to allow the flavors to blend and stabilize before bottling.