Low-sugar sweet-scented osmanthus fermented glutinous rice and brewing process thereof

Abstract

The invention discloses low-sugar sweet-scented osmanthus fermented glutinous rice and a brewing process thereof, and relates to the technical field of food processing.The brewing process comprises the following steps that S1, washed glutinous rice is added into deionized water, the temperature is raised to 25-35 DEG C, soaking is conducted for 8-12 h, water is drained off, cooking is conducted for 30-40 min, and the temperature is lowered to 25-35 DEG C; the brewing method has the advantages that a fermentation system is constructed by compounding functional oligosaccharide and special low-sugar distiller's yeast, the sweet-scented osmanthus flavor is subjected to steady-state treatment by adopting a microcapsule embedding technology, and the brewing is performed by combining a staged gradient temperature control fermentation process, so that compared with the prior art, the precise cooperative control of the sugar content and the alcoholic strength of the product is realized; the sweet-scented osmanthus fermented glutinous rice has the advantages that the sweet-scented osmanthus fragrance release hierarchy and fragrance persistence are obviously improved, the innovative fermented glutinous rice which is low in sugar and alcohol, elegant and full in flavor, fresh and cool in taste and healthy is obtained, the sweet-scented osmanthus fermented glutinous rice conforms to the modern healthy diet consumption trend, and the sweet-scented osmanthus fermented glutinous rice has wide application prospects in the field of functional fermented drinks.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing technology, and in particular to a low-sugar osmanthus rice wine and a brewing process thereof. BACKGROUND

[0002] The low-sugar osmanthus rice wine is a low-alcohol and low-sugar traditional innovative fermented beverage prepared by fermenting glutinous rice as the main raw material and adding osmanthus flavor ingredients. The product retains the traditional rice wine mellow rice aroma and slightly inebriated taste, and meets the market demand for low-sugar, low-calorie, unique flavor and nutritional functional products in line with the modern healthy diet trend.

[0003] However, the traditional low-sugar osmanthus rice wine usually adds dry osmanthus or flavoring essence in the process of brewing. The former cannot fully release the aroma due to the barrier of osmanthus cell wall and the influence of fermentation environment, and the aroma dissipates quickly and lasts for a short time. The latter may introduce unnatural chemical flavor, which destroys the natural properties of the product. These technical limitations make it difficult for the existing osmanthus rice wine to achieve stable low-sugar and low-alcohol indexes and long-lasting natural osmanthus flavor at the same time.

[0004] Therefore, it is necessary to design a low-sugar osmanthus rice wine and a brewing process thereof. SUMMARY

[0005] In view of the deficiencies of the prior art, the present application provides a low-sugar osmanthus rice wine and a brewing process thereof, which solves the problems raised in the background art.

[0006] In order to achieve the above-mentioned purpose, the present application adopts the following technical scheme: A low-sugar osmanthus rice wine and a brewing process thereof, comprising the following steps: Step S1: Washed glutinous rice is added to deionized water, heated to 25-35℃, soaked for 8-12h, drained, cooked for 30-40min, cooled to 25-35℃, and then low-oligomeric isomalt, low-oligomeric fructose, inulin and low-sugar koji are added, stirred at 80-100rpm for 3-5min to obtain mixed glutinous rice; Step S2: Microcapsule osmanthus powder a is added to the mixed glutinous rice, heated to 26-30℃, and fermented for 30-40h, then erythritol is added, cooled to 20-24℃, and fermented for 46-50h, then cooled to 18-22℃, and then microcapsule osmanthus powder b and osmanthus extract are added, and fermented for 23-25h to obtain fermented mash; Step S3: The fermented mash is pressed and filtered, citric acid is added to adjust the pH to 3.8-4.2, deionized water is added, sterilized, and filled to obtain the osmanthus rice wine; The step realizes the accurate control of sugar and alcohol content in the fermentation process by compounding functional oligosaccharides with special low-sugar wine starter, adopts the phased addition of microcapsule osmanthus pollen, and combines gradient temperature control fermentation to make the flower fragrance slowly release, rich in levels, and long-lasting.

[0007] Further, the mass ratio of the washed glutinous rice, deionized water, isomaltooligosaccharide, fructooligosaccharide, inulin, low-sugar wine starter and low-sugar wine starter in step S1 is 1:1.5-2.5:0.08-0.1:0.03-0.05:0.02-0.04:0.01-0.02; The mass ratio of the mixed glutinous rice, microcapsule osmanthus pollen a, erythritol, microcapsule osmanthus pollen b and osmanthus extract in step S2 is 1:0.012-0.016:0.006-0.008:0.006-0.008:0.012-0.016. The mass ratio of the fermentation mash and deionized water in step S3 is 1:0.3-0.4.

[0008] Further, the preparation steps of the low-sugar wine starter in step S1 are as follows: Take Rhizopus and Saccharomyces cerevisiae respectively, prepare Rhizopus seed liquid and Saccharomyces cerevisiae seed liquid, add soybean meal powder, broken rice and bran to deionized water, heat to 26-30℃, inoculate Rhizopus seed liquid and Saccharomyces cerevisiae seed liquid, stirring speed 60-80rpm, stirring for 1-3min, heating to 30-32℃, culturing for 24-36h, cooling to 26-28℃, culturing for 18-24h, heating to 35-40℃, drying under ventilation, crushing, passing through 60 mesh sieve, obtaining low-sugar wine starter; This step inoculates specific proportions of Rhizopus and Saccharomyces cerevisiae to build a core function of high saccharification and low alcoholization, and the obtained wine starter has strong saccharifying power and mild alcohol production, which provides key fermentation power and flavor basis for realizing the low-sugar and low-alcohol index of the final product, and the performance is stable and controllable.

[0009] Further, the mass ratio of the soybean meal powder, broken rice, bran, deionized water, Rhizopus seed liquid and Saccharomyces cerevisiae seed liquid is 1:4.5-5.5:13-15:12-16:2-3:0.5-1.

[0010] Further, the microcapsule osmanthus pollen a and the microcapsule osmanthus pollen b in step S2 are both microcapsule osmanthus pollen, and the preparation steps of the microcapsule osmanthus pollen are as follows: Step A1: Crush dry osmanthus to 40-60 mesh, add to 45wt% food-grade ethanol solution, heat to 40-50℃, stirring speed 200-300rpm, stirring for 1-2h, filter, obtain concentrated extract; Step A2: add gum arabic into the concentrated extract, heat to 48-52℃, rotate at 8000-10000rpm, stir for 5-10min, and obtain the core material emulsion; Step A3: add β-cyclodextrin into deionized water, heat to 60-66℃, rotate at 200-400rpm, stir for 8-10min, and obtain the wall material solution; Step A4: add the core material emulsion into the wall material solution, heat to 55-60℃, rotate at 500-800rpm, stir for 1-2h, increase the pressure to 25-29MPa, rotate at 200-400rpm, stir for 1-2h, heat to 70-80℃, dry under ventilation, crush, pass through an 80-mesh sieve, and obtain the osmanthus flower microcapsule powder; This step fully retains the osmanthus flower flavor through low-temperature ethanol extraction, and the osmanthus flower aroma components are effectively wrapped, the particle size is uniform, the flavor is stabilized and slowly released, and the floral fragrance persistence, stability and dispersibility in the fermentation system are significantly improved.

[0011] Further, the mass ratio of the dry osmanthus flower to the 45wt% food-grade ethanol solution in step A1 is 1:18-22; The mass ratio of the gum arabic to the concentrated extract in step A2 is 1:5-7; The mass ratio of the β-cyclodextrin to the deionized water in step A3 is 1:2-4; The mass ratio of the core material emulsion to the wall material solution in step A4 is 1:5-8.

[0012] Further, the preparation steps of the osmanthus flower extract in step S2 are as follows: Crush the dry osmanthus flower to 40-60mesh, add into the 45wt% food-grade ethanol solution, heat to 40-50℃, rotate at 200-300rpm, stir for 1-2h, filter, heat to 45-55℃, reduce the pressure to-0.08MPa to-0.09MPa, evaporate for 1-2h, and obtain the osmanthus flower extract; This step efficiently extracts the water-soluble and alcohol-soluble flavoring substances in osmanthus flower through a low-temperature ethanol solution, and combines a reduced-pressure low-temperature concentration process, so that the natural aroma components of osmanthus flower are maximally retained, the aroma loss caused by high temperature is avoided, and the process is stable and controllable, which is beneficial to large-scale production.

[0013] Further, the mass ratio of the dry osmanthus flower to the 45wt% food-grade ethanol solution is 1:16-18.

[0014] The beneficial effects of the present application are as follows: The application provides a low-sugar osmanthus rice liquor and a brewing process thereof. A fermentation system is constructed by compounding functional oligosaccharides and special low-sugar liquor starter, and the osmanthus flavor is stably treated by using a microcapsule embedding technology, and the brewing is carried out by combining a staged gradient temperature control fermentation process. Compared with the prior art, the product sugar and alcohol content are precisely and cooperatively controlled, the release level and persistence of osmanthus aroma are significantly improved, an innovative rice liquor with low sugar and low alcohol, elegant and full flavor, refreshing taste and health attributes is obtained, the modern healthy diet consumption trend is met, and the rice liquor has a wide application prospect in the field of functional fermented drinks. BRIEF DESCRIPTION OF DRAWINGS

[0015] In order to more clearly illustrate the technical solutions in the application or the prior art, the following will briefly introduce the drawings needed to be used in the embodiments or the prior art description. Obviously, the drawings in the following description are only a part of the application, and other drawings can be obtained by those skilled in the art without creative labor.

[0016] Fig. 1 A reduced sugar content and alcohol content test result column chart of a low-sugar osmanthus rice liquor proposed in the application; Fig. 2 A sensory analysis result column chart of a low-sugar osmanthus rice liquor proposed in the application. DETAILED DESCRIPTION

[0017] REFERENCE Figs. 1-2 In order to make the purpose, technical scheme and advantages of the application more clear and obvious, the following will further illustrate the application in detail by combining specific embodiments.

[0018] The sources and properties of part of the raw materials used in the application are as follows: The Rhizopus used in the application is Rhizopus oryzae, which is disclosed in the invention patent with the authorized announcement number of CN109971657A and the name of "High-yield saccharifying enzyme Rhizopus oryzae and its application", and the preservation number is GDMCC NO.60628; The Saccharomyces cerevisiae strain M-FW-LT 1 used in the application is disclosed in the invention patent with the authorized announcement number of CN116574621B and the name of "Low-temperature resistant Saccharomyces cerevisiae for mulberry wine and its culture method", and the preservation number is CGMCC No.26749.

[0019] Example 1: Preparation of low-sugar liquor starter Rhizopus and Saccharomyces cerevisiae were taken respectively to prepare Rhizopus seed liquid and Saccharomyces cerevisiae seed liquid, 100g of soybean meal powder, 450g of broken rice and 1500g of bran were added into 1200g of deionized water, the temperature was raised to 30℃, 200g of Rhizopus seed liquid and 100g of Saccharomyces cerevisiae seed liquid were inoculated, the stirring speed was 60rpm, stirring for 3min, the temperature was raised to 30℃, and the culture was carried out for 36h, then the temperature was lowered to 26℃, and the culture was carried out for 24h, then the temperature was raised to 35℃, and the culture was dried with ventilation, and then the culture was crushed and sieved through a 60-mesh sieve to obtain the low-sugar wine starter.

[0020] Example 2: Preparation of low-sugar wine starter Rhizopus and Saccharomyces cerevisiae were taken respectively to prepare Rhizopus seed liquid and Saccharomyces cerevisiae seed liquid, 100g of soybean meal powder, 500g of broken rice and 1400g of bran were added into 1400g of deionized water, the temperature was raised to 28℃, 250g of Rhizopus seed liquid and 75g of Saccharomyces cerevisiae seed liquid were inoculated, the stirring speed was 70rpm, stirring for 2min, the temperature was raised to 31℃, and the culture was carried out for 30h, then the temperature was lowered to 27℃, and the culture was carried out for 21h, then the temperature was raised to 37℃, and the culture was dried with ventilation, and then the culture was crushed and sieved through a 60-mesh sieve to obtain the low-sugar wine starter.

[0021] Example 3: Preparation of low-sugar wine starter Rhizopus and Saccharomyces cerevisiae were taken respectively to prepare Rhizopus seed liquid and Saccharomyces cerevisiae seed liquid, 100g of soybean meal powder, 550g of broken rice and 1300g of bran were added into 1600g of deionized water, the temperature was raised to 26℃, 300g of Rhizopus seed liquid and 50g of Saccharomyces cerevisiae seed liquid were inoculated, the stirring speed was 80rpm, stirring for 1min, the temperature was raised to 32℃, and the culture was carried out for 24h, then the temperature was lowered to 28℃, and the culture was carried out for 18h, then the temperature was raised to 40℃, and the culture was dried with ventilation, and then the culture was crushed and sieved through a 60-mesh sieve to obtain the low-sugar wine starter.

[0022] Example 4: Preparation of microcapsule osmanthus powder S1: 100g of dry osmanthus powder was crushed to 40 mesh and added to 2200g of 45wt% food-grade ethanol solution, the temperature was raised to 40℃, the stirring speed was 300rpm, and stirring was carried out for 1h, and then filtration was carried out to obtain concentrated extract liquid; S2: 50g of gum arabic was added to 250g of concentrated extract liquid, the temperature was raised to 52℃, the stirring speed was 8000rpm, and stirring was carried out for 10min to obtain core material emulsion; S3: 1000g of β-cyclodextrin was added to 2000g of deionized water, the temperature was raised to 66℃, the stirring speed was 200rpm, and stirring was carried out for 10min to obtain wall material solution; S4: 100g of core material emulsion was added to 500g of wall material solution, the temperature was raised to 60℃, the stirring speed was 500rpm, and stirring was carried out for 2h, the pressure was raised to 25MPa, the stirring speed was 400rpm, and stirring was carried out for 1h, the temperature was raised to 80℃, and the culture was dried with ventilation, and then the culture was crushed and sieved through an 80-mesh sieve to obtain microcapsule osmanthus powder.

[0023] Example 5: Preparation of microcapsule osmanthus powder S1: 100 g of dry osmanthus powder was crushed to 50 mesh and added to 2000 g of 45 wt% food-grade ethanol solution, heated to 45°C, stirred at 250 rpm for 1.5 h, filtered, and concentrated extract was obtained; S2: 50 g of gum arabic was added to 300 g of concentrated extract, heated to 50°C, stirred at 9000 rpm for 8 min, and core material emulsion was obtained; S3: 1000 g of β-cyclodextrin was added to 3000 g of deionized water, heated to 63°C, stirred at 300 rpm for 9 min, and wall material solution was obtained; S4: 100 g of core material emulsion was added to 650 g of wall material solution, heated to 57°C, stirred at 650 rpm for 1.5 h, pressurized to 27 MPa, stirred at 300 rpm for 1.5 h, heated to 75°C, and dried with ventilation, crushed, and sieved through an 80 mesh screen to obtain microcapsule osmanthus powder.

[0024] Example 6: Preparation of microcapsule osmanthus powder S1: 100 g of dry osmanthus powder was crushed to 60 mesh and added to 1800 g of 45 wt% food-grade ethanol solution, heated to 50°C, stirred at 200 rpm for 2 h, filtered, and concentrated extract was obtained; S2: 50 g of gum arabic was added to 350 g of concentrated extract, heated to 48°C, stirred at 10000 rpm for 5 min, and core material emulsion was obtained; S3: 1000 g of β-cyclodextrin was added to 4000 g of deionized water, heated to 60°C, stirred at 400 rpm for 8 min, and wall material solution was obtained; S4: 100 g of core material emulsion was added to 800 g of wall material solution, heated to 55°C, stirred at 800 rpm for 1 h, pressurized to 29 MPa, stirred at 200 rpm for 2 h, heated to 70°C, and dried with ventilation, crushed, and sieved through an 80 mesh screen to obtain microcapsule osmanthus powder.

[0025] Example 7: Preparation of osmanthus extract 100 g of dry osmanthus powder was crushed to 40 mesh and added to 1800 g of 45 wt% food-grade ethanol solution, heated to 40°C, stirred at 300 rpm for 1 h, filtered, and the filtrate was heated to 55°C, and the pressure was reduced to -0.08 MPa, and evaporated for 2 h to obtain osmanthus extract.

[0026] Example 8: Preparation of osmanthus extract 100 g of dried osmanthus flowers were ground to 50 mesh and added to 1700 g of a 45 wt% food-grade ethanol solution. The temperature was raised to 45°C, the stirring speed was 250 rpm, and the mixture was stirred for 1.5 h. The filtrate was obtained by filtration. The temperature was raised to 50°C, the pressure was reduced to -0.085 MPa, and the mixture was evaporated for 1.5 h. The osmanthus flower extract was obtained.

[0027] Example 9: Preparation of an osmanthus flower extract 100 g of dried osmanthus flowers were ground to 60 mesh and added to 1600 g of a 45 wt% food-grade ethanol solution. The temperature was raised to 50°C, the stirring speed was 200 rpm, and the mixture was stirred for 2 h. The filtrate was obtained by filtration. The temperature was reduced to 45°C, the pressure was reduced to -0.09 MPa, and the mixture was evaporated for 1 h. The osmanthus flower extract was obtained.

[0028] Example 10: Preparation of osmanthus flower rice wine Step S1: 1000 g of washed glutinous rice was added to 1500 g of deionized water, the temperature was raised to 35°C, and the mixture was soaked for 8 h. The water was drained, the mixture was cooked for 40 min, the temperature was reduced to 25°C, 100 g of isomaltooligosaccharide, 30 g of fructooligosaccharide, 40 g of inulin, and 10 g of low-sugar koji were added, the stirring speed was 100 rpm, and the mixture was stirred for 3 min. The mixed glutinous rice was obtained. Step S2: 12 g of microencapsulated osmanthus flower powder a was added to 1000 g of the mixed glutinous rice, the temperature was raised to 30°C, and the mixture was fermented for 30 h. 8 g of erythritol was added, the temperature was reduced to 20°C, and the mixture was fermented for 50 h. The temperature was reduced to 18°C, 8 g of microencapsulated osmanthus flower powder b and 12 g of osmanthus flower extract were added, and the mixture was fermented for 25 h. The fermented mash was obtained. Step S3: The fermented mash was filtered by pressing. Citric acid was added to adjust the pH to 3.8-4.2. 300 g of deionized water was added, the mixture was sterilized, and the osmanthus flower rice wine was obtained by filling.

[0029] Example 11: Preparation of osmanthus flower rice wine Step S1: 1000 g of washed glutinous rice was added to 2000 g of deionized water, the temperature was raised to 30°C, and the mixture was soaked for 10 h. The water was drained, the mixture was cooked for 35 min, the temperature was reduced to 30°C, 90 g of isomaltooligosaccharide, 40 g of fructooligosaccharide, 30 g of inulin, and 15 g of low-sugar koji were added, the stirring speed was 90 rpm, and the mixture was stirred for 4 min. The mixed glutinous rice was obtained. Step S2: 14 g of microencapsulated osmanthus flower powder a was added to 1000 g of the mixed glutinous rice, the temperature was raised to 28°C, and the mixture was fermented for 35 h. 7 g of erythritol was added, the temperature was reduced to 22°C, and the mixture was fermented for 48 h. The temperature was reduced to 20°C, 7 g of microencapsulated osmanthus flower powder b and 14 g of osmanthus flower extract were added, and the mixture was fermented for 24 h. The fermented mash was obtained. Step S3: The fermented mash was filtered by pressing. Citric acid was added to adjust the pH to 3.8-4.2. 350 g of deionized water was added, the mixture was sterilized, and the osmanthus flower rice wine was obtained by filling.

[0030] Example 12: Preparation of osmanthus rice wine Step S1: 1000 g of washed glutinous rice was added into 2500 g of deionized water, heated to 25 °C, soaked for 12 h, drained, cooked for 30 min, cooled to 35 °C, 80 g of isomaltooligosaccharide, 50 g of fructooligosaccharide, 20 g of inulin, and 20 g of low-sugar koji were added, stirred at 80 rpm for 5 min, and mixed glutinous rice was obtained; Step S2: 16 g of microcapsule osmanthus flower powder a was added into 1000 g of mixed glutinous rice, heated to 26 °C, and fermented for 40 h, 6 g of erythritol was added, cooled to 24 °C, and fermented for 46 h, 6 g of microcapsule osmanthus flower powder b and 16 g of osmanthus extract were added, and fermented for 23 h, and fermented mash was obtained; Step S3: The fermented mash was squeezed and filtered, citric acid was added to adjust the pH to 3.8-4.2, 400 g of deionized water was added, sterilized, and filled to obtain osmanthus rice wine.

[0031] Comparative Example 1: This comparative example is compared with Example 10 only by replacing the low-sugar koji in Step S1 with common small koji, and the rest of the steps and parameters are the same. This comparative example will not be repeated. Finally, osmanthus rice wine was obtained.

[0032] Comparative Example 2: This comparative example is compared with Example 10 only by replacing the microcapsule osmanthus flower powder a and microcapsule osmanthus flower powder b in Step S2 with fresh osmanthus, and the rest of the steps and parameters are the same. This comparative example will not be repeated. Finally, osmanthus rice wine was obtained.

[0033] Performance test: Reducing sugar content determination: 1. According to the test standard of GB 5009.7-2016, 10 g of osmanthus rice wine was weighed, 80 mL of distilled water was added, 5 mL of zinc acetate solution and 5 mL of potassium ferrocyanide solution were added, and the mixture was shaken and stood for 30 min; 2. Filtered, about 20 mL of the initial filtrate was discarded, and the clear filtrate was collected as the test solution; 3. 50 mL of mixed Fehling's reagent A and B was added to the test solution, heated, and 0.5% wt% glucose standard solution was added dropwise until the blue color just faded, and the volume of the standard solution consumed (V) was recorded; 4. The reducing sugar content in the sample (calculated as glucose, g / 100 g) was calculated according to the formula: ; In the formula : the content of reducing sugar in the sample (calculated as glucose), unit: grams per hundred grams (g / 100 g); : the accurate concentration of the glucose standard solution, in milligrams per milliliter (mg / mL); : the average volume of the glucose standard solution consumed when titrating the sample solution, in milliliters (mL); : the total dilution factor of the sample solution; : the mass of the sample, in grams (g).

[0034] Alcohol content test: According to the test standard of GB 5009.225-2016, 100 mL of the osmanthus rice wine was taken, the relative density at 20℃ was determined using the density bottle method, and the alcohol content (%vol) was obtained by referring to the "Alcohol Concentration and Density Control Table".

[0035] Table 1: Test results of reducing sugar content and alcohol content

[0036] Sensory analysis: According to the test standard of GB / T 10220-2012, 10 evaluators were selected to taste 30 mL of the osmanthus rice wine, and scores were given from appearance, aroma, and taste, with a total score of 10 for each item. After removing the lowest and highest scores for each item, the average score of the remaining scores was recorded.

[0037] Table 2: Results of sensory analysis

[0038] Data analysis: From Tables 1-2, it can be seen that the low-sugar osmanthus rice wine prepared by the present application has better synergistic control ability of sugar and alcohol content, more intense osmanthus aroma, better balance of taste and overall acceptance.

[0039] Comparative Example 1, due to the replacement of low-sugar wine starter with common small starter, resulted in uncontrolled fermentation process, excessive sugar consumption, significant increase in alcohol content, and serious imbalance of flavor. The fundamental reason is that the microbial community of the ordinary small starter is not subjected to directional screening and compounding, and the activity of yeast is strong and the proportion is uncontrollable. During the fermentation process, a large amount of sugar is rapidly converted into alcohol, resulting in loss of sweetness, excessive alcohol taste, masking of osmanthus aroma, and destruction of sweet-sour balance and flavor coordination. The osmanthus flower aroma of Comparative Example 2 is released too fast, escapes seriously and has poor persistence because the microcapsules are replaced with an equal amount of fresh osmanthus flowers. The reason is that the flavor substances in fresh osmanthus flowers are not subjected to any stabilization treatment, and in the process of fermentation, microbial action and subsequent processing, the volatile aroma components are easily lost, oxidized or destroyed. The direct addition method cannot achieve slow release and long-term retention of flavor, resulting in that the initial floral aroma can be perceived but disappears in a moment, and a three-dimensional flavor experience with rich levels and long aftertaste cannot be formed, thereby lowering the overall sensory evaluation.

[0040] The above shows and describes the basic principles and main features of the present application and the advantages of the present application. Those skilled in the art should understand that the present application is not limited to the above examples, and the above examples and descriptions in the specification are only to illustrate the principles of the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the claimed present application.

Claims

1. A low-sugar osmanthus rice wine and its brewing process, characterized in that, Includes the following steps: Step S1: Add the washed glutinous rice to deionized water, heat to 25-35℃, soak for 8-12 hours, drain the water, steam for 30-40 minutes, cool to 25-35℃, add isomaltooligosaccharide, fructooligosaccharide, inulin and low-sugar yeast, stir for 3-5 minutes to obtain mixed glutinous rice. Step S2: Add microcapsule osmanthus powder a to the mixed glutinous rice, heat to 26-30℃, ferment for 30-40 hours, add erythritol, cool to 20-24℃, ferment for 46-50 hours, cool to 18-22℃, add microcapsule osmanthus powder b and osmanthus extract, ferment for 23-25 ​​hours to obtain fermented mash; Step S3: Press and filter the fermented mash, add citric acid to adjust the pH to 3.8-4.2, add deionized water, sterilize, and bottle to obtain Osmanthus Rice Wine.

2. The low-sugar osmanthus rice wine and its brewing process according to claim 1, characterized in that, The mass ratio of washed glutinous rice, deionized water, isomaltooligosaccharide, fructooligosaccharide, inulin and low-sugar yeast in step S1 is 1:1.5-2.5:0.08-0.1:0.03-0.05:0.02-0.04:0.01-0.02; The mass ratio of the mixed glutinous rice, microcapsule osmanthus powder a, erythritol, microcapsule osmanthus powder b, and osmanthus extract in step S2 is 1:0.012-0.016:0.006-0.008:0.006-0.008:0.012-0.016; The mass ratio of fermentation mash to deionized water in step S3 is 1:0.3-0.

4.

3. The low-sugar osmanthus rice wine and its brewing process according to claim 1, characterized in that, The preparation steps of the low-sugar yeast in step S1 are as follows: Rhizopus and Saccharomyces cerevisiae were taken separately to prepare Rhizopus seed liquid and Saccharomyces cerevisiae seed liquid respectively. Soybean meal powder, broken rice and wheat bran were added to deionized water, heated to 26-30℃, and Rhizopus seed liquid and Saccharomyces cerevisiae seed liquid were added. Stirred for 1-3 minutes, heated to 30-32℃, and cultured for 24-36 hours. The temperature was lowered to 26-28℃ and cultured for 18-24 hours. The temperature was raised to 35-40℃, and the mixture was dried in a ventilated place. It was then pulverized and passed through a 60-mesh sieve to obtain low-sugar yeast.

4. The low-sugar osmanthus rice wine and its brewing process according to claim 3, characterized in that, The mass ratio of soybean meal powder, broken rice, wheat bran, deionized water, Rhizopus seed liquid and brewer's yeast seed liquid is 1:4.5-5.5:13-15:12-16:2-3:0.5-1.

5. The low-sugar osmanthus rice wine and its brewing process according to claim 1, characterized in that, In step S2, both microcapsule osmanthus powder a and microcapsule osmanthus powder b are microcapsule osmanthus powders. The preparation steps of the microcapsule osmanthus powders are as follows: Step A1: Grind the dried osmanthus flowers into 40-60 mesh, add them to a 45wt% food-grade ethanol solution, heat to 40-50℃, stir for 1-2 hours, filter, and obtain a concentrated extract. Step A2: Add gum arabic to the concentrated extract, heat to 48-52℃, stir for 5-10 minutes to obtain the core material emulsion; Step A3: Add β-cyclodextrin to deionized water, heat to 60-66℃, stir for 8-10 minutes to obtain the wall material solution; Step A4: Add the core material emulsion to the wall material solution, heat to 55-60℃, stir for 1-2 hours, pressurize to 25-29MPa, stir for 1-2 hours, heat to 70-80℃, ventilate and dry, pulverize, and pass through an 80-mesh sieve to obtain microcapsule osmanthus powder.

6. The low-sugar osmanthus rice wine and its brewing process according to claim 5, characterized in that, The mass ratio of dried osmanthus flowers to 45wt% food-grade ethanol solution in step A1 is 1:18-22; The mass ratio of gum arabic to concentrated extract in step A2 is 1:5-7; The mass ratio of β-cyclodextrin to deionized water in step A3 is 1:2-4; The mass ratio of the core material emulsion to the wall material solution in step A4 is 1:5-8.

7. The low-sugar osmanthus rice wine and its brewing process according to claim 1, characterized in that, The preparation steps of the osmanthus extract in step S2 are as follows: Crush dried osmanthus flowers into 40-60 mesh, add to 45wt% food-grade ethanol solution, heat to 40-50℃, stir for 1-2 hours, filter to obtain filtrate, heat to 45-55℃, reduce pressure to -0.08MPa to -0.09MPa, evaporate for 1-2 hours to obtain osmanthus extract.

8. The low-sugar osmanthus rice wine and its brewing process according to claim 7, characterized in that, The mass ratio of the dried osmanthus flowers to the 45wt% food-grade ethanol solution is 1:16-18.

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