White spirit capable of improving bouquet by utilizing peony flower resource and preparation method of white spirit

Abstract

The invention provides white spirit capable of improving bouquet by utilizing peony flower resources and a preparation method of the white spirit, and belongs to the technical field of peony flower white spirit. The sesame-flavor peony baijiu comprises staple food grains, auxiliary materials and yeast materials, the staple food grain comprises the following components in parts by weight: 50-70 parts of sorghum, 8-12 parts of rice, 8-12 parts of glutinous rice, 8-12 parts of wheat, 5-9 parts of peas, 2-5 parts of peony flowers and 1-3 parts of a peony flower extract; the auxiliary materials comprise the following components in parts by weight: 3-6 parts of rice husks and 90-110 parts of maternal grains; the yeast material comprises the following components in parts by weight: 20-30 parts of sesame-flavor special yeast, 15-20 parts of mouldy bran and 1-2 parts of a compound microbial agent. The white spirit provided by the invention has the compound property of sesame-flavor white spirit and the elegant property of peony, is unique, coordinated and unified in style, and has extremely high identification degree.

Description

Technical Field

[0001] This invention belongs to the field of peony flower liquor technology, and particularly relates to a liquor that utilizes peony flower resources to enhance the aroma of the liquor and its preparation method. Background Technology

[0002] As a traditional distilled spirit, the aroma and quality of baijiu are its core competitive advantages, and the richness and harmony of aroma substances directly determine the product's market acceptance. Currently, most mainstream baijiu brewing relies on the natural fermentation of grain raw materials (such as sorghum and wheat) to produce aroma, or introduces microbial metabolism to generate flavor substances through koji-making processes (such as daqu and bran koji). However, traditional processes suffer from problems such as a single aroma component and a lack of prominent characteristic aromas. Furthermore, they are greatly affected by the variety of raw materials and the fermentation environment, making it difficult to consistently enhance the complexity and uniqueness of the aroma.

[0003] To improve the aroma of wine, existing technologies often employ methods such as adding flavorings and fragrances, extending aging time, or optimizing microbial strains. However, all of these methods have significant limitations: adding flavorings and fragrances can easily lead to a harsh aroma, lack of natural harmony, and does not meet consumers' demand for natural brewing; extending the aging time will significantly increase the production cycle and costs, reducing the company's production efficiency; optimizing microbial strains requires a complex process of strain selection and domestication, which has a high technical threshold and limited flavor enhancement effect.

[0004] In recent years, the application of plant resources in baijiu brewing has gradually attracted attention. Some studies have attempted to incorporate flowers (such as chrysanthemum and osmanthus) into the brewing process, utilizing the volatile aromatic substances and polyphenolic compounds in flowers to improve the aroma of the liquor. Peony, as a plant with both ornamental and medicinal value, is rich in terpenoid aromatic components such as linalool and geraniol, as well as active substances such as flavonoids and polysaccharides. If these components can be reasonably integrated into the baijiu brewing process, they can synergistically interact with the esters and alcohols produced by grain fermentation, enriching the aroma layers and enhancing the elegance of the aroma.

[0005] However, there is currently no mature solution for the efficient application of peony resources in baijiu brewing. Therefore, how to efficiently apply peony resources to baijiu brewing to enhance the aroma has become a technical problem that the industry urgently needs to solve. Summary of the Invention

[0006] In view of this, one of the objectives of the present invention is to provide a sesame-flavored peony-scented white wine.

[0007] The second objective of this invention is to provide a method for preparing sesame-flavored peony flower liquor.

[0008] To achieve the above-mentioned objectives, the present invention provides the following technical solution: A sesame-flavored peony-scented baijiu (Chinese liquor) includes staple grains, auxiliary ingredients, and starter culture; the staple grains, by weight, include 50-70 parts sorghum, 8-12 parts rice, 8-12 parts glutinous rice, 8-12 parts wheat, 5-9 parts peas, 2-5 parts peony flowers, and 1-3 parts peony flower extract. The auxiliary materials, by weight, include 3-6 parts rice husks and 90-110 parts mother lees; The starter culture comprises, by weight, 20-30 parts sesame-flavored starter culture, 15-20 parts wheat bran starter culture, and 1-2 parts compound microbial agent.

[0009] Preferably, the compound microbial agent is composed of Daqu thermophilic actinomycetes, Shevallos spp. and Enterococcus avium in a live bacteria ratio of 1:1:1.

[0010] Preferably, the mass ratio of the staple food to the auxiliary material is 1:4~4.5; the mass ratio of the staple food to the fermentation material is 1:0.35~0.5.

[0011] Preferably, the preparation method of the peony flower extract includes the following steps: Peony petals were dried and pulverized to obtain peony flower powder. The peony flower powder was mixed with a 60%~70% ethanol solution and extracted by microwave. The extract was centrifuged and the supernatant was collected. The supernatant was dried to obtain peony flower extract.

[0012] Preferably, peony flower powder is mixed with an ethanol solution with a volume fraction of 60%~70% at a ratio of 1g:20~30mL.

[0013] Preferably, the microwave extraction power is 300~400W, the extraction time is 3~5min, the extraction temperature is 50~70℃, and the number of extractions is 2~3.

[0014] This invention also provides a method for preparing the sesame-flavored peony flower liquor, comprising the following steps: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed separately and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. Rice husks are steamed, cooled and then mixed with the staple food mixture, and water is added to moisten the mixture. After the moistening process is completed, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is steamed and then cooled. Peony flower extract is mixed with koji to obtain mixture 2. The cooled mixture 1 is mixed with mixture 2 to obtain the mixed mash. The mixed mash is piled up at high temperature. After the high-temperature stacking is completed, it is transferred to a mud-bottomed brick cellar for sealed fermentation. After fermentation, it is distilled to obtain a new sesame-flavored peony flower baijiu. Newly brewed sesame-flavored peony-flower baijiu is aged at room temperature for ≥2 years to obtain the finished sesame-flavored peony-flower baijiu.

[0015] Preferably, the high-temperature stacking includes: stacking the mixed mash into long strips with a height and width of 40-60cm, stacking time of 24-48h, and controlling the top temperature of the stack to be 50-54℃.

[0016] Preferably, the mash is transferred into a mud-bottom brick pit when the temperature of the mash after high-temperature stacking is 30~35℃, and the temperature of the sealed fermentation is 35~40℃, and the fermentation time is 50~70 days.

[0017] Preferably, the distillation conditions include: a steam pressure of 0.1~0.15MPa, a distillation temperature of 100~105℃, a distillation time of 25~35min, and a run-off temperature of 35℃.

[0018] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a sesame-flavored peony-infused baijiu (Chinese liquor) using peony petals as the brewing raw material. This effectively enhances the aroma quality of the baijiu. The terpenoid aromatic substances such as linalool and geraniol contained in peony flowers synergistically combine with the esters and alcohols produced during grain fermentation to enrich the aroma layers, giving the baijiu both a grain aroma and an elegant floral fragrance, thus solving the problem of the single aroma in traditional baijiu. Furthermore, peony flowers are readily available, improving both quality and production efficiency for enterprises, thus possessing both economic and practical value.

[0019] This invention also provides a method for preparing sesame-flavored peony flower liquor. Through process optimization, the active ingredients of peony flowers are fully released and retained without the need to add artificial flavorings and fragrances, which meets consumers' demand for natural brewing and enhances the product's market competitiveness. Detailed Implementation

[0020] This invention provides a sesame-flavored peony-scented baijiu, comprising staple grains, auxiliary materials, and starter culture. The staple grains, by weight, comprise 50-70 parts sorghum, 8-12 parts rice, 8-12 parts glutinous rice, 8-12 parts wheat, 5-9 parts peas, 2-5 parts peony flowers, and 1-3 parts peony flower extract. The auxiliary materials, by weight, comprise 3-6 parts rice husks and 90-110 parts mother mash. The starter culture, by weight, comprises 20-30 parts sesame-flavored special starter culture, 15-20 parts bran starter culture, and 1-2 parts compound microbial inoculant.

[0021] In the staple food of this invention, the preferred amount of sorghum, more preferably 60 parts by weight, is 55-65 parts; the preferred amount of rice, more preferably 10 parts; the preferred amount of glutinous rice, more preferably 9-11 parts; the preferred amount of wheat, more preferably 10 parts; the preferred amount of peas, more preferably 6-8 parts; the preferred amount of peony flowers, preferably peony petals, preferably dried peony petals, is 3-4 parts; and the preferred amount of peony flower extract is 2 parts. The peony flowers used in this invention are preferably edible peonies, selected from any one of the following: *Peonies 'Fengdanbai'*, *Peonies 'Ziban'*, *Peonies 'Xiangyu'*, or *Peonies 'Xueta'*.

[0022] In the auxiliary materials described in this invention, the amount of rice husk added is preferably 4-5 parts by weight; the amount of mother lees added is preferably 95-105 parts, more preferably 100 parts. The mother lees mentioned in this invention are the residue remaining after distillation during the preparation of the previous batch of sesame-flavored peony flower baijiu. Preferably, the mother lees of this invention have undergone more than 20 batches of fermentation-distillation cycles.

[0023] In the koji material of this invention, the preferred amount of sesame-flavored special koji, more preferably 25 parts by weight, is 22-28 parts; the preferred amount of bran koji is 17-18 parts; and the preferred amount of compound microbial agent is 1.5 parts. In the specific embodiment of this invention, both the sesame-flavored special koji and the bran koji in the koji material were purchased from Liangshan Huaxia Jiuliang Bioengineering Co., Ltd.

[0024] The compound microbial agent of this invention is composed of *Daqu thermophilic actinomycetes*, *Sherlocks spp.*, and *Enterococcus avium* in a live cell ratio of 1:1:1. In this invention, the *Daqu thermophilic actinomycetes* is preferably *Daqu thermophilic actinomycetes* CICC 10681. *Daqu thermophilic actinomycetes* CICC 10681 is the strain disclosed in the literature "Response Surface Optimization of Culture Conditions for Thermostable *Daqu thermophilic actinomycetes* CICC 10681" (Liu Hongqiang, Yu Xuejian, Zhai Lei, et al. Response Surface Optimization of Culture Conditions for Thermostable *Daqu thermophilic actinomycetes* CICC 10681 [J]. Food and Fermentation Industries, 2021, 47(14):123-129.), and has been deposited at the China Industrial Microbial Culture Collection Center (CICC) with the biological preservation number CICC 10681. The preferred strain of *Sherlocks* is *Sherlocks* CICC 41584, which is the strain disclosed in the literature "Aroma-producing characteristics of *Sherlocks* CICC 41584 and its application in the production of strong-aroma baijiu daqu" (Cui Xiangxiang, Bai Feirong, Yu Xuejian, et al. Aroma-producing characteristics of *Sherlocks* CICC 41584 and its application in the production of strong-aroma baijiu daqu [J]. Food and Fermentation Industries, 2019, 45(21):60-67.), and has been deposited at the China Industrial Microbial Culture Collection Center (CICC) with the bio-accession number CICC 41584. The preferred strain of *Enterococcus avium* is *Enterococcus avium* G5, disclosed in patent CN116804173A, and has been deposited at the China General Microbiological Culture Collection Center with the accession number CGMCC NO. 25992. In specific embodiments of the present invention, the viable counts of *Actinomyces daquensis*, *Schwarzianum*, and *Enterococcus avium* are all ≥10. 8 cfu / g. This invention enriches the variety of microorganisms by adding compound microbial agents to sesame-flavored special koji and bran koji, which can quickly form a dominant microbial community during the brewing process of baijiu and promote the formation of the liquor's flavor.

[0025] In this invention, the mass ratio of the staple food to the auxiliary material is preferably 1:4~4.5, more preferably 1:4.2; the mass ratio of the staple food to the fermentation material is 1:0.35~0.5, more preferably 1:0.4~0.45.

[0026] The preparation method of the peony flower extract in this invention includes the following steps: drying and pulverizing peony petals to obtain peony flower powder; mixing the peony flower powder with a 60%~70% (v / v) ethanol solution, microwave extraction, centrifuging the extract and collecting the supernatant; drying the supernatant to obtain the peony flower extract. The peony flower powder and the 60%~70% (v / v) ethanol solution are preferably mixed at a ratio of 1g:20~30mL, more preferably 1g:25mL. The microwave extraction power is preferably 300~400W, more preferably 350W; the extraction time is preferably 3~5min, more preferably 4min; the extraction temperature is preferably 50~70℃, more preferably 55~65℃, further preferably 60℃; and the number of extractions is preferably 2~3 times. The peony flower extract of this invention contains aromatic substances, which can further enrich the aroma layers, and can also promote microbial growth, help maintain the stability of the microbial community during fermentation, and promote the fermentation of grains to produce esters and alcohols, giving the liquor both grain aroma and elegant floral aroma.

[0027] This invention also provides a method for preparing the sesame-flavored peony flower liquor, comprising the following steps: sorghum, rice, glutinous rice, wheat, and peas in the staple grains are crushed and mixed to obtain a mixed grain; the mixed grains are mixed with peony flowers to obtain a staple grain mixture; rice husks are steamed and cooled, then mixed with the staple grain mixture, and water is added to moisten the mixture; after moistening, the mixture is mixed with the mother mash to obtain mixture 1; mixture 1 is steamed and cooled; peony flower extract is mixed with koji to obtain mixture 2; the cooled mixture 1 is mixed with mixture 2 to obtain a mixed mash; the mixed mash is piled up at high temperature; after high-temperature piling, it is transferred to a mud-bottomed brick cellar for sealed fermentation; after fermentation, it is distilled to obtain newly brewed sesame-flavored peony flower liquor; the newly brewed sesame-flavored peony flower liquor is aged at room temperature for ≥2 years to obtain the finished sesame-flavored peony flower liquor.

[0028] In the preparation method of this invention, the mixed grain is preferably obtained by crushing each raw material into 3-7 pieces and then mixing them. As an implementable method, in specific embodiments of this invention, a JFS-2235 type double-roller brewing raw material crusher is used for crushing. The rice husk is preferably steamed for 20-40 minutes, more preferably for 25-35 minutes. Steaming the rice husk can remove the bran and off-flavors. The water-moistening step is preferably done by adding water at 40-45℃. The mass ratio of the main grain mixture to water is preferably 1:0.8, and the moistening time is preferably 1-2 hours. Moistening allows the raw materials to fully absorb water, preparing them for subsequent cooking and gelatinization. Adding rice husk can effectively prevent the raw materials from clumping. After moistening, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is preferably cooked at a steam pressure of 0.05-0.1 MPa, preferably for 1-1.5 hours. Cooking can break down and gelatinize the starch granules, facilitating subsequent microbial decomposition. After steaming, spread the mixture 1 to cool. When the mixture 1 has cooled to 30~32℃, mix it with the mixture 2 and stir quickly to ensure that the mixture 1 and the mixture 2 are in full contact.

[0029] In the preparation method of this invention, the mixed mash is preferably piled into long strips with a height and width of 40-60 cm for high-temperature stacking; the stacking time is preferably 24-48 h, more preferably 30-40 h, and even more preferably 36 h; the top temperature of the stack is preferably controlled at 50-54 °C, more preferably 52 °C. High-temperature stacking can enable the liquor to develop a typical sesame aroma.

[0030] In the preparation method of this invention, after high-temperature stacking, the mash temperature is preferably lowered to 30-35°C and then transferred to a mud-bottomed brick pit for sealed fermentation. The temperature of the sealed fermentation is preferably 35-40°C, more preferably 37-39°C, and even more preferably 38°C. The fermentation time is preferably 50-70 days, more preferably 55-65 days, and even more preferably 60 days. In this invention, the mud bottom provides the mellow and sweet flavor of strong-aroma baijiu, while the brick wall retains the clean and refreshing taste of light-aroma baijiu. During the fermentation process, flavor precursors such as acids, esters, and alcohols are fully enriched.

[0031] In the preparation method of this invention, after fermentation, the mash is distilled. The steam pressure for distillation is preferably 0.1~0.15 MPa, more preferably 0.12 MPa; the distillation temperature is preferably 100~105℃; the distillation time is preferably 25~35 min; and the temperature of the distillate is preferably 35℃. This invention extracts the middle and later stages of the liquor, removing fusel oils from the heads and bitterness from the tails, to obtain a newly brewed sesame-flavored peony-flower baijiu. The newly brewed sesame-flavored peony-flower baijiu is preferably stored and aged in ceramic jars for at least 2 years, yielding the finished sesame-flavored peony-flower baijiu.

[0032] The sesame-flavored peony flower baijiu prepared by the method of this invention is clear and transparent, with a prominent sesame aroma, elegant floral notes, and a perfect blend of various aromas and flavors. It is mellow, full-bodied, and has an endless aftertaste.

[0033] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0034] Example 1 A sesame-flavored peony-scented baijiu (Chinese white liquor).

[0035] It consists of staple grain, auxiliary materials and starter culture, with the mass ratio of staple grain to auxiliary materials being 1:4 and the mass ratio of staple grain to starter culture being 1:0.4.

[0036] The staple food, by weight, consists of: 60 parts sorghum, 10 parts rice, 10 parts glutinous rice, 10 parts wheat, 7 parts peas, 4 parts peony flowers, and 2 parts peony flower extract. The peony flowers are dried peony petals from Fengdanbai.

[0037] The preparation method of peony flower extract is as follows: After drying the peony petals, pulverize them to obtain peony flower powder (40 mesh). Mix the peony flower powder with a 60% ethanol solution at a ratio of 1g:25mL and extract using microwave (350W power, 4min extraction time, 60℃ extraction temperature). After centrifuging the extract, collect the supernatant. Repeat the extraction 3 times, combine the supernatants, and dry the supernatant to obtain peony flower extract.

[0038] The auxiliary materials, by weight, consist of: 5 parts rice husks and 100 parts mother lees, the mother lees being the residue obtained after 25 batches of fermentation-distillation cycles.

[0039] The raw materials for the starter culture, by weight, are: 25 parts of sesame-flavored special starter culture, 18 parts of wheat bran starter culture, and 1.5 parts of compound microbial agent. The compound microbial agent is composed of high-temperature actinomycetes CICC 10681, Scheresobacterium CICC 41584, and Enterococcus avium G5 in a live bacteria ratio of 1:1:1.

[0040] The preparation method of sesame-flavored peony flower baijiu is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is cooked at a steam pressure of 0.1 MPa for 1.2 hours. Peony flower extract is mixed with koji to obtain mixture 2. When the temperature of mixture 1 after cooking drops to 30°C, mixture 1 and mixture 2 are mixed and quickly stirred to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation was carried out: the steam pressure was 0.12 MPa, the distillation temperature was 100℃, the distillation time was 30 min, the distillation temperature was 35℃, and the middle and later stages of the liquor were collected to obtain the new sesame-flavored peony flower baijiu. The newly brewed sesame-flavored peony-flower baijiu is stored in ceramic jars and aged at room temperature for 3 years to obtain the finished sesame-flavored peony-flower baijiu.

[0041] The preparation method of the mother mash in this embodiment is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, the raw materials are steamed for 1.2 hours under a steam pressure of 0.1 MPa. After steaming, the raw materials are cooled and the peony flower extract is mixed with the koji to obtain mixture 2. When the temperature of the raw materials after steaming drops to 30°C, the raw materials after steaming are mixed with mixture 2 and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation is carried out: the steam pressure is 0.12 MPa, the distillation temperature is 100℃, the distillation time is 30 min, the distillation temperature is 35℃, the middle and later stages of the liquor are collected, and the remaining lees are collected. The collected residue was used as the mother residue in the preparation of the first batch of sesame-flavored peony-flower baijiu. The remaining residue after the first batch of sesame-flavored peony-flower baijiu was collected and used as the mother residue in the preparation of the next batch of sesame-flavored peony-flower baijiu. The residue obtained after 25 batches of fermentation-distillation cycle was the mother residue used in this embodiment.

[0042] Example 2 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: The preparation method of sesame-flavored peony flower baijiu is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 20 minutes, let them cool and mix them with the staple food mixture. Add water at 45℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is cooked at a steam pressure of 0.05 MPa for 1.5 hours. Peony flower extract is mixed with koji to obtain mixture 2. When the temperature of mixture 1 after cooking drops to 32°C, mixture 1 and mixture 2 are mixed and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 60cm, and the top temperature of the pile was controlled at 50℃ for 42 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 35℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 35℃, fermentation time 70 days). After fermentation, distillation was carried out: the steam pressure was 0.14 MPa, the distillation temperature was 105℃, the distillation time was 35 min, the distillation temperature was 35℃, and the middle and later stages of the liquor were collected to obtain the new sesame-flavored peony flower baijiu. The newly brewed sesame-flavored peony-flower baijiu is stored in ceramic jars and aged at room temperature for 3 years to obtain the finished sesame-flavored peony-flower baijiu.

[0043] The preparation method of the mother mash in this embodiment is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 20 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, the raw materials are steamed for 1.5 hours under a steam pressure of 0.05 MPa. After steaming, the raw materials are cooled and the peony flower extract is mixed with the koji to obtain mixture 2. When the temperature of the raw materials after steaming drops to 32°C, the raw materials after steaming are mixed with mixture 2 and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 60cm, and the top temperature of the pile was controlled at 50℃ for 42 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 35℃, fermentation time 70 days). After fermentation, distillation was carried out: the steam pressure was 0.14 MPa, the distillation temperature was 105℃, the distillation time was 35 min, the distillation temperature was 35℃, the middle and later stages of the liquor were collected, and the remaining lees were collected. The collected residue was used as the mother residue in the preparation of the first batch of sesame-flavored peony-flower baijiu. The remaining residue after the first batch of sesame-flavored peony-flower baijiu was collected and used as the mother residue in the preparation of the next batch of sesame-flavored peony-flower baijiu. The residue obtained after 25 batches of fermentation-distillation cycle was the mother residue used in this embodiment.

[0044] Example 3 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: It consists of staple grain, auxiliary ingredients and starter culture, with the mass ratio of staple grain to auxiliary ingredients being 1:4.2 and the mass ratio of staple grain to starter culture being 1:0.45.

[0045] The staple food, by weight, consists of: 65 parts sorghum, 9 parts rice, 9 parts glutinous rice, 9 parts wheat, 6 parts peas, 5 parts peony flowers, and 1 part peony flower extract. The peony flowers are dried peony petals from Fengdanbai.

[0046] The preparation method of peony flower extract is as follows: Peony petals were dried and pulverized to obtain peony flower powder (40 mesh). The peony flower powder was mixed with a 65% ethanol solution at a ratio of 1g:20mL and extracted by microwave (400W power, 3min extraction time, 50℃ extraction temperature). The extract was centrifuged and the supernatant was collected. The extraction was repeated twice. The supernatants were combined and dried to obtain peony flower extract.

[0047] The auxiliary materials, by weight, consist of: 3 parts rice husks and 105 parts mother lees, of which the mother lees are the residue obtained after 25 batches of fermentation-distillation cycles.

[0048] The raw materials for the starter culture, by weight, are: 30 parts of sesame-flavored special starter culture, 15 parts of wheat bran starter culture, and 1 part of compound microbial agent. The compound microbial agent is composed of high-temperature actinomycetes CICC 10681, S. serrata CICC 41584, and Enterococcus avium G5 in a live bacteria ratio of 1:1:1.

[0049] Example 4 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: It consists of staple grain, auxiliary ingredients and starter culture, with the mass ratio of staple grain to auxiliary ingredients being 1:4.2 and the mass ratio of staple grain to starter culture being 1:0.45.

[0050] The staple food, by weight, consists of: 50 parts sorghum, 12 parts rice, 12 parts glutinous rice, 12 parts wheat, 8 parts peas, 2 parts peony flowers, and 3 parts peony flower extract. The peony flowers are dried peony petals from Fengdanbai.

[0051] The preparation method of the peony flower extract is the same as in Example 1.

[0052] The auxiliary materials, by weight, consist of: 6 parts rice husks and 95 parts mother lees, the mother lees being the residue obtained after 25 batches of fermentation-distillation cycles.

[0053] The raw materials for the starter culture, by weight, are: 20 parts of sesame-flavored special starter culture, 20 parts of wheat bran starter culture, and 2 parts of compound microbial agent. The compound microbial agent is composed of high-temperature actinomycetes CICC 10681, Scheresobacterium CICC 41584, and Enterococcus avium G5 in a live bacteria ratio of 1:1:1.

[0054] Example 5 A sesame-flavored peony-scented baijiu (Chinese white liquor).

[0055] It consists of staple grain, auxiliary ingredients and starter culture. The mass ratio of staple grain to auxiliary ingredients is 1:4.5, and the mass ratio of staple grain to starter culture is 1:0.5.

[0056] The staple food, by weight, consists of: 65 parts sorghum, 8 parts rice, 12 parts glutinous rice, 8 parts wheat, 6 parts peas, 5 parts peony flowers, and 3 parts peony flower extract. The peony flowers are dried petals of the purple-spotted peony.

[0057] The preparation method of peony flower extract is as follows: After drying the peony petals, pulverize them to obtain peony flower powder (40 mesh). Mix the peony flower powder with a 65% ethanol solution at a ratio of 1g:28mL and extract using microwave (300W power, 4min extraction time, 70℃ extraction temperature). After centrifuging the extract, collect the supernatant. Repeat the extraction twice, combine the supernatants, and dry the supernatant to obtain the peony flower extract.

[0058] The auxiliary materials, by weight, consist of: 3 parts rice husks and 95 parts mother lees, the mother lees being the residue obtained after 22 batches of fermentation-distillation cycles.

[0059] The raw materials for the starter culture, by weight, are: 20 parts of sesame-flavored special starter culture, 20 parts of wheat bran starter culture, and 1 part of compound microbial agent. The compound microbial agent is composed of high-temperature actinomycetes CICC 10681, S. serrata CICC 41584, and Enterococcus avium G5 in a live bacteria ratio of 1:1:1.

[0060] The preparation method of sesame-flavored peony flower baijiu is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 40 minutes, let them cool and mix them with the staple food mixture. Add water at 45℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is cooked at a steam pressure of 0.08 MPa for 1 hour. Peony flower extract is mixed with koji to obtain mixture 2. When the temperature of mixture 1 after cooking drops to 30°C, mixture 1 and mixture 2 are mixed and quickly stirred to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 40cm, and the top temperature of the pile was controlled at 54℃ for 30h. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation was carried out: the steam pressure was 0.1 MPa, the distillation temperature was 105℃, the distillation time was 25 min, the distillation temperature was 35℃, and the middle and later stages of the liquor were collected to obtain the new sesame-flavored peony flower baijiu. The newly brewed sesame-flavored peony-flower baijiu is stored in ceramic jars and aged at room temperature for 3 years to obtain the finished sesame-flavored peony-flower baijiu.

[0061] The preparation method of the mother mash in this embodiment is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 40 minutes, let them cool and mix them with the staple food mixture. Add water at 45℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, the raw materials are steamed for 1 hour under a steam pressure of 0.08 MPa. After steaming, the raw materials are cooled and the peony flower extract is mixed with the koji to obtain mixture 2. When the temperature of the raw materials after steaming drops to 30°C, the raw materials after steaming are mixed with mixture 2 and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 40cm, and the top temperature of the pile was controlled at 54℃ for 30h. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation is carried out: the steam pressure is 0.1 MPa, the distillation temperature is 105℃, the distillation time is 25 min, the distillation temperature is 35℃, the middle and later stages of the liquor are collected, and the remaining lees are collected. The collected residue was used as the mother residue in the preparation of the first batch of sesame-flavored peony-flower baijiu. The remaining residue after the first batch of sesame-flavored peony-flower baijiu was collected and used as the mother residue in the preparation of the next batch of sesame-flavored peony-flower baijiu. The residue obtained after 22 batches of fermentation-distillation cycle was the mother residue used in this embodiment.

[0062] Comparative Example 1 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: The staple food, by weight, consists of: 60 parts sorghum, 10 parts rice, 10 parts glutinous rice, 10 parts wheat, and 7 parts peas.

[0063] The preparation method is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain a staple food mixture; After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is cooked at a steam pressure of 0.1 MPa for 1.2 hours. When the temperature of mixture 1 after cooking drops to 30°C, mixture 1 is mixed with the koji material and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation was carried out: the steam pressure was 0.12 MPa, the distillation temperature was 100℃, the distillation time was 30 min, the distillation temperature was 35℃, and the middle and later stages of the liquor were collected to obtain the new sesame-flavored peony flower baijiu. The newly brewed sesame-flavored peony-flower baijiu is stored in ceramic jars and aged at room temperature for 3 years to obtain the finished sesame-flavored peony-flower baijiu.

[0064] The preparation method of the mother saline in this comparative example is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain a staple food mixture; After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, the raw materials are steamed for 1.2 hours under a steam pressure of 0.1 MPa. After steaming, the raw materials are cooled. When the temperature of the raw materials drops to 30°C, the steamed raw materials are mixed with the koji material and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation is carried out: the steam pressure is 0.12 MPa, the distillation temperature is 100℃, the distillation time is 30 min, the distillation temperature is 35℃, the middle and later stages of the liquor are collected, and the remaining lees are collected. The collected lees were used as the mother lees in the first batch of baijiu production. The remaining lees after the first batch of baijiu was distilled were collected as the mother lees in the next batch of baijiu production. The lees obtained after 25 batches of fermentation-distillation cycle were the mother lees used in this comparative example.

[0065] Comparative Example 2 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: The staple food, by weight, consists of: 60 parts sorghum, 10 parts rice, 10 parts glutinous rice, 10 parts wheat, 7 parts peas, and 4 parts peony flowers, with the peony flowers being dried peony petals from Fengdanbai.

[0066] The preparation method of sesame-flavored peony flower baijiu is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is cooked at a steam pressure of 0.1 MPa for 1.2 hours. When the temperature of mixture 1 after cooking drops to 30°C, mixture 1 is mixed with the koji material and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation was carried out: the steam pressure was 0.12 MPa, the distillation temperature was 100℃, the distillation time was 30 min, the distillation temperature was 35℃, and the middle and later stages of the liquor were collected to obtain the new sesame-flavored peony flower baijiu. The newly brewed sesame-flavored peony-flower baijiu is stored in ceramic jars and aged at room temperature for 3 years to obtain the finished sesame-flavored peony-flower baijiu.

[0067] The preparation method of the mother saline in this comparative example is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, the raw materials are steamed for 1.2 hours under a steam pressure of 0.1 MPa. After steaming, the raw materials are cooled. When the temperature of the raw materials drops to 30°C, the steamed raw materials are mixed with the koji material and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation is carried out: the steam pressure is 0.12 MPa, the distillation temperature is 100℃, the distillation time is 30 min, the distillation temperature is 35℃, the middle and later stages of the liquor are collected, and the remaining lees are collected. The collected lees were used as the mother lees in the preparation of the first batch of sesame-flavored peony-flower baijiu. The remaining lees after the first batch of sesame-flavored peony-flower baijiu was collected and used as the mother lees in the preparation of the next batch of sesame-flavored peony-flower baijiu. The lees obtained after 25 batches of fermentation-distillation cycle were the mother lees used in this comparative example.

[0068] Comparative Example 3 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: The staple food, by weight, consists of: 60 parts sorghum, 10 parts rice, 10 parts glutinous rice, 10 parts wheat, 7 parts peas, and 2 parts peony flower extract. The peony flower is the dried petals of the peony flower from Fengdanbai.

[0069] The preparation method of sesame-flavored peony flower baijiu is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain a staple food mixture; After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is cooked at a steam pressure of 0.1 MPa for 1.2 hours. Peony flower extract is mixed with koji to obtain mixture 2. When the temperature of mixture 1 after cooking drops to 30°C, mixture 1 and mixture 2 are mixed and quickly stirred to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation was carried out: the steam pressure was 0.12 MPa, the distillation temperature was 100℃, the distillation time was 30 min, the distillation temperature was 35℃, and the middle and later stages of the liquor were collected to obtain the new sesame-flavored peony flower baijiu. The newly brewed sesame-flavored peony-flower baijiu is stored in ceramic jars and aged at room temperature for 3 years to obtain the finished sesame-flavored peony-flower baijiu.

[0070] The preparation method of the mother saline in this comparative example is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain a staple food mixture; After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, the raw materials are steamed for 1.2 hours under a steam pressure of 0.1 MPa. After steaming, the raw materials are cooled and the peony flower extract is mixed with the koji to obtain mixture 2. When the temperature of the raw materials after steaming drops to 30°C, the raw materials after steaming are mixed with mixture 2 and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation is carried out: the steam pressure is 0.12 MPa, the distillation temperature is 100℃, the distillation time is 30 min, the distillation temperature is 35℃, the middle and later stages of the liquor are collected, and the remaining lees are collected. The collected lees were used as the mother lees in the preparation of the first batch of sesame-flavored peony-flower baijiu. The remaining lees after the first batch of sesame-flavored peony-flower baijiu was collected and used as the mother lees in the preparation of the next batch of sesame-flavored peony-flower baijiu. The lees obtained after 25 batches of fermentation-distillation cycle were the mother lees used in this comparative example.

[0071] Comparative Example 4 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: The preparation method of peony extract is as follows: After drying the peony petals, pulverize them to obtain peony flower powder (40 mesh). Mix the peony flower powder with water at a ratio of 1g:25mL and extract using microwave (350W power, 4min extraction time, 60℃ extraction temperature). After centrifuging the extract, collect the supernatant. Repeat the extraction 3 times, combine the supernatants, and dry the supernatant to obtain peony flower extract.

[0072] Comparative Example 5 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: The raw materials, by weight, are: 25 parts of sesame-flavored special koji and 18 parts of bran koji.

[0073] Comparative Example 6 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: The raw materials for the starter culture, by weight, consist of: 25 parts of sesame-flavored starter culture, 18 parts of wheat bran starter culture, and 1.5 parts of compound microbial agent. The compound microbial agent is composed of *Saccharomyces cerevisiae* CICC 33077, *Saccharomyces serosa* CICC 41584, and *Enterococcus avium* G5 in a live cell ratio of 1:1:1. *Saccharomyces cerevisiae* CICC 33077 is the strain disclosed in the literature "Application of *Saccharomyces cerevisiae* CICC 33077 in the production of high-temperature starter culture for sesame-flavored baijiu" (Sun Sijia, Zhai Lei, Xu Ling, et al. Application of *Saccharomyces cerevisiae* CICC 33077 in the production of high-temperature starter culture for sesame-flavored baijiu [J]. Brewing Technology, 2018, (07): 76-82.), and has been deposited at the China Industrial Microbial Culture Collection Center (CICC) with the biological preservation number CICC 33077.

[0074] Comparative Example 7 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: The preparation method of sesame-flavored peony flower baijiu is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers and peony flower extract to obtain a staple food mixture. After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is cooked at a steam pressure of 0.1 MPa for 1.2 hours. When the temperature of mixture 1 after cooking drops to 30°C, mixture 1 is mixed with the koji material and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation was carried out: the steam pressure was 0.12 MPa, the distillation temperature was 100℃, the distillation time was 30 min, the distillation temperature was 35℃, and the middle and later stages of the liquor were collected to obtain the new sesame-flavored peony flower baijiu. The newly brewed sesame-flavored peony-flower baijiu is stored in ceramic jars and aged at room temperature for 3 years to obtain the finished sesame-flavored peony-flower baijiu.

[0075] The preparation method of the mother mash in this embodiment is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers and peony flower extract to obtain a staple food mixture. After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, the raw materials are steamed for 1.2 hours under a steam pressure of 0.1 MPa. After steaming, the raw materials are cooled. When the temperature of the raw materials drops to 30°C, the steamed raw materials are mixed with the koji material and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation is carried out: the steam pressure is 0.12 MPa, the distillation temperature is 100℃, the distillation time is 30 min, the distillation temperature is 35℃, the middle and later stages of the liquor are collected, and the remaining lees are collected. The collected lees were used as the mother lees in the preparation of the first batch of sesame-flavored peony-flower baijiu. The remaining lees after the first batch of sesame-flavored peony-flower baijiu was collected and used as the mother lees in the preparation of the next batch of sesame-flavored peony-flower baijiu. The lees obtained after 25 batches of fermentation-distillation cycle were the mother lees used in this comparative example.

[0076] Comparative Example 8 A sesame-flavored peony-scented baijiu (Chinese white liquor) differs from Example 1 as follows: The preparation method of sesame-flavored peony flower baijiu is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, it is mixed with the mother mash to obtain mixture 1. Mixture 1 is cooked at a steam pressure of 0.1 MPa for 1.2 hours. When the temperature of mixture 1 after cooking drops to 30°C, mixture 1 is mixed with the koji material and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation was carried out: the steam pressure was 0.12 MPa, the distillation temperature was 100℃, the distillation time was 30 min, the distillation temperature was 35℃, and the middle and later stages of the liquor were collected to obtain the new sesame-flavored peony flower baijiu. The newly brewed sesame-flavored peony-infused baijiu is mixed with peony extract and stored in a ceramic jar. It is then aged at room temperature for 3 years to obtain the finished sesame-flavored peony-infused baijiu.

[0077] The preparation method of the mother mash in this embodiment is as follows: The sorghum, rice, glutinous rice, wheat and peas in the staple food are crushed into 6 pieces and then mixed to obtain mixed grain. The mixed grain is then mixed with peony flowers to obtain a staple food mixture. After steaming the rice husks for 30 minutes, let them cool and mix them with the staple food mixture. Add water at 40℃ to moisten the mixture. The mass ratio of the staple food mixture to water is 1:0.8. After the moistening process is completed, the raw materials are steamed for 1.2 hours under a steam pressure of 0.1 MPa. After steaming, the raw materials are cooled. When the temperature of the raw materials drops to 30°C, the steamed raw materials are mixed with the koji material and stirred quickly to obtain the mixed mash. The mixed mash was piled into a long strip with a height and width of 50cm, and the top temperature of the pile was controlled at 52℃ for 36 hours. After the high-temperature stacking is completed, when the temperature of the mash drops to 32℃, it is transferred to a mud-bottom brick pit for sealed fermentation (fermentation temperature 38℃, fermentation time 60 days). After fermentation, distillation is carried out: the steam pressure is 0.12 MPa, the distillation temperature is 100℃, the distillation time is 30 min, the distillation temperature is 35℃, the middle and later stages of the liquor are collected, and the remaining lees are collected. The collected lees were used as the mother lees in the preparation of the first batch of sesame-flavored peony-flower baijiu. The remaining lees after the first batch of sesame-flavored peony-flower baijiu was collected and used as the mother lees in the preparation of the next batch of sesame-flavored peony-flower baijiu. The lees obtained after 25 batches of fermentation-distillation cycle were the mother lees used in this comparative example.

[0078] Example 6 Sensory evaluation of different types of baijiu.

[0079] Sensory evaluations were conducted on the newly brewed and finished wines provided in Examples 1-5 and Comparative Examples 1-8, respectively.

[0080] The sensory evaluation was conducted in a clean, odorless, and quiet indoor environment, with a temperature of 20-25°C, to avoid noise interference.

[0081] The wine samples to be evaluated were from the same batch and stored under the same conditions. Before tasting, the wine samples were left to stand at 20±1℃ for 24 hours.

[0082] Ten people were selected as sensory evaluators to evaluate different types of baijiu according to the evaluation criteria in Table 1. The average scores are shown in Table 2.

[0083] Table 1 Sensory Evaluation Criteria

[0084] Table 2 Sensory evaluation results

[0085] According to the results in Table 2, the sesame-flavored peony-flavored baijiu provided by the present invention combines the complexity of sesame-flavored baijiu with the elegance of peony. It is mellow and sweet, smooth on the palate, without any spicy or irritating sensation. The sesame aroma and peony flavor blend naturally in the mouth, resulting in a full-bodied liquor with a long aftertaste. The baijiu provided in Comparative Example 1 lacked peony fragrance; the baijiu provided in Comparative Examples 2 and 3 had a weak peony fragrance, and the sesame fragrance and peony fragrance were poorly coordinated; Comparative Example 4 used an aqueous solution to extract components from peony petals, and the aroma components in the extract differed from those of this invention, failing to provide growth factors for the compound microbial agent; in Comparative Example 7, the peony extract was not directly mixed with the starter culture, resulting in a poor effect on promoting microbial growth, all of which affected the colonization and metabolism of microorganisms during fermentation, thus affecting the aroma and taste of the baijiu; Comparative Example 5 did not add a compound microbial agent, and Comparative Example 6 altered the microbial strain composition in the agent, affecting the composition of the microbial community during fermentation, thus affecting the aroma and taste of the baijiu; Comparative Example 8 mixed peony extract with newly brewed baijiu and then aged it, resulting in insufficient peony fragrance in the newly brewed baijiu, an uncoordinated flavor, and insufficient integration of sesame fragrance and peony fragrance after aging, leading to a fragmented flavor.

[0086] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A sesame-flavor peony flower Baijiu, characterized in that, The main grain includes 50-70 parts of sorghum, 8-12 parts of rice, 8-12 parts of waxy rice, 8-12 parts of wheat, 5-9 parts of peas, 2-5 parts of peony flower, and 1-3 parts of peony flower extract; The auxiliary material includes 3-6 parts of rice husk and 90-110 parts of mother grains by weight; The koji material includes 20-30 parts of sesame-flavor special koji, 15-20 parts of bran koji, and 1-2 parts of composite microbial agent by weight.

2. The sesame-flavored peony flower Baijiu according to claim 1, characterized in that, The composite microbial agent is composed of high-temperature actinomycetes, Emericella sheae, and Enterococcus avium in a ratio of 1:1:1 by viable cell number.

3. The sesame-flavored peony flower Baijiu according to claim 1, characterized in that, The mass ratio of the main grain to the auxiliary material is 1:4-4.5, and the mass ratio of the main grain to the koji material is 1:0.35-0.

5.

4. The sesame-flavored peony flower white liquor according to claim 1, characterized in that, The preparation method of the peony flower extract includes the following steps: The petals of peony flower are dried and crushed to obtain peony flower powder; the peony flower powder is mixed with an ethanol solution with a volume fraction of 60%-70%, and microwave extraction is performed; the supernatant is collected after centrifugation of the extraction liquid; and the peony flower extract is obtained after drying the supernatant.

5. The sesame-flavored peony flower Baijiu according to claim 4, characterized in that, The peony flower powder is mixed with an ethanol solution with a volume fraction of 60%-70% at a ratio of 1g:20-30mL. 6.The sesame-flavor peony flower Baijiu according to claim 4, characterized in that, The microwave extraction is performed at a power of 300-400W for 3-5min at a temperature of 50-70℃, and the extraction is performed for 2-3 times.

7. The method for preparing the sesame-flavor peony flower Baijiu as claimed in any one of claims 1-6, characterized in that, The following steps are included: The sorghum, rice, waxy rice, wheat, and peas in the main grain are crushed and mixed to obtain mixed grain, and the mixed grain is mixed with peony flower to obtain a main grain mixture; the rice husk is steamed, cooled, mixed with the main grain mixture, and then water is added for wetting; After the wetting is completed, the mixture is mixed with mother grains to obtain mixture 1, and mixture 1 is cooked and then cooled; the peony flower extract is mixed with the koji material to obtain mixture 2, and the cooled mixture 1 is mixed with mixture 2 to obtain mixed fermented grains, and the mixed fermented grains are subjected to high-temperature stacking; After the high-temperature stacking is completed, the mixed fermented grains are moved into a mud-bottom brick cellar for sealed fermentation, and then distilled after the fermentation is completed to obtain a new peony flower sesame-flavor liquor; The new peony flower sesame-flavor liquor is aged at room temperature for ≥2 years to obtain a finished sesame-flavor peony flower liquor.

8. The preparation method according to claim 7, characterized in that, The high-temperature stacking includes stacking the mixed fermented grains into a long strip with a height and width of 40-60cm, and the stacking time is 24-48h, and the top temperature of the stack is controlled at 50-54℃.

9. The preparation method according to claim 7, characterized in that, The mixed fermented grains after high-temperature stacking are moved into a mud-bottom brick cellar when the temperature of the mixed fermented grains is 30-35℃, the temperature of the sealed fermentation is 35-40℃, and the fermentation time is 50-70d.

10. The preparation method according to claim 7, characterized in that, The distillation conditions include a steam pressure of 0.1-0.15MPa, a distillation temperature of 100-105℃, a distillation time of 25-35min, and a wine flow temperature of 35℃.

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