Juniper berry white jade neon distilled liquor with stable blue color and compound flavor and preparation method of juniper berry white jade neon distilled liquor

Abstract

The invention relates to the technical field of wine brewing preparation, and discloses a preparation method of juniper berry white jade neon distilled liquor with stable blue color and compound flavor, which comprises the following steps: (1) raw material selection: selecting white jade neon grapes special for brandy in a mountain range producing area of Tianjin Yanshan as raw materials, strictly sorting clusters, and removing diseased fruits, mildewed and rotten fruits and pesticide polluted fruits; (2) stem removal and crushing: performing crushing and stem removal on the sorted grape raw materials to form fruit pulp; (3) acid adjustment treatment: adding tartaric acid into the fruit pulp, and adjusting the acidity to 10g / L; and (4) natural clarification: pumping the fruit pulp into a clarification tank, controlling the temperature at 14-16 DEG C, standing for 2-4 hours after the tank is full, and separating grape juice. The wine prepared by the invention ingeniously integrates mellow wine aroma and rich natural spice aroma, and the aroma is complex and layered; the color is light blue, clear, transparent and bright; the taste is sweet, moist, fine and smooth, and the fragrance is lasting.

Description

Technical Field

[0001] This invention relates to the field of brewing technology, specifically to a juniper berry Ugni distilled spirit with a stable blue color and complex flavor, and its preparation method. Background Technology

[0002] In the research and production of juniper berry spirits using grape spirits as a base, current technology faces three core and interconnected problems: First, natural plant blue pigments (such as butterfly pea flower extract), due to their anthocyanin content, are easily affected by light, oxygen, pH value, and metal ions within the distillation system, commonly resulting in fading, loss of luster, and even precipitation, failing to meet the requirements for color stability in long-term storage and industrial production. Second, the processing and extraction of plant flavorings are crude, often employing a single distillation after mixing and soaking multiple flavorings, without differentiated pretreatment and stepwise extraction based on the characteristics of juniper berries (requiring the activation of terpene aromas), cinnamon, dried tangerine peel, and licorice (with significant differences in extraction rates), leading to… This results in a mixed aroma, lacking the orderly presentation of layers in the "top-middle-back" stages, and is prone to problems such as an overly strong juniper berry aroma in the front and insufficient cinnamon sweetness and licorice aftertaste in the back. Thirdly, the quality and flavor batch stability is poor. Conventional processes lack precise control over the degree of spice extraction and the extraction of the heart of the distilled spirit. A flavor quantification system based on objective physicochemical indicators has not been established, relying solely on subjective sensory evaluation. This leads to large fluctuations in the content of key flavor substances (such as α-pinene and cinnamaldehyde) in different batches of products, making it difficult to ensure quality consistency in large-scale production. At the same time, traditional grape distilled spirits are mostly colorless and have a single flavor, which cannot meet consumers' upgraded demand for "visual differentiation + flavor complexity".

[0003] To address this issue, we propose a stable blue and complex flavor juniper berry spirit and its preparation method. Summary of the Invention

[0004] The purpose of this invention is to provide a juniper berry Ugni distilled spirit with a stable blue color and complex flavor, and a method for preparing the same, thereby solving the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing a juniper berry Ugni white distilled spirit with a stable blue color and complex flavor, comprising the following steps: (1) Raw material selection: Brandy-specific Ugni Blanc grapes from the Yanshan Mountains region of Tianjin are selected as raw materials. The grape bunches are strictly sorted and diseased, moldy, and pesticide-contaminated fruits are removed. (2) Destemming and crushing: The sorted grape raw materials are crushed and destemmed to form fruit pulp; (3) Acidification treatment: Add tartaric acid to the fruit pulp to adjust the acidity to 10 g / L; (4) Natural clarification: Pump the pulp into a clarification tank, control the temperature at 14-16℃, and let it stand for 2-4 hours after the tank is full to separate the grape juice; (5) Temperature-controlled fermentation: The clarified grape juice is fed into the fermentation tank and the fermentation temperature is controlled at 20-22℃. The fermentation temperature and specific gravity are monitored daily until the total sugar in the fermentation liquid is ≤4g / L, at which point the fermentation ends. (6) Acid adjustment and storage after fermentation: Use tartaric acid to adjust the acidity of the fermented wine to 10-11 g / L, store it in full tank and seal the liquid surface with nitrogen; (7) Distillation preparation: Clean the French Charente pot still and stir the liquor for 5 minutes to mix the lees and the liquor evenly. (8) First distillation: After pumping the liquor into the preheater and measuring the volume, perform a first distillation, and take the crude distillate head without obvious pungent odor, and control the overall alcohol content of the crude distillate at 30±2% vol. (9) Pretreatment of plant spices: Roast juniper berries at 60-70℃ for 10-15 minutes, grind cinnamon to 18-22 mesh, tangerine peel to 38-42 mesh, and licorice to 28-32 mesh; (10) Spice soaking: Pre-treated juniper berries, cinnamon, dried tangerine peel and licorice were soaked in crude distillate, stirred evenly and soaked for about ten days. The separation time was determined by tasting. (11) Secondary distillation: Take the supernatant after soaking the spices and distill it again. Select the distillate heads with no obvious pungent odor and control the alcohol content of the distillate at 70±2% vol. (12) Pigment extraction and stabilization: Natural pigments were extracted from butterfly pea flowers and stabilized by microencapsulation. The butterfly pea flower extract was mixed with β-cyclodextrin for encapsulation. (13) Color adjustment and alcohol content adjustment: Add the treated blue microcapsule powder to the wine after double distillation, and adjust the alcohol content to 40% vol with deionized water; (14) Aging of the liquor: The liquor with adjusted color and alcohol content is placed in a liquor tank for aging to allow the liquor to blend. (15) Frozen bottling: After the aged wine is frozen, it is bottled into finished products.

[0006] Preferably, in step (9), the baking temperature of juniper berries is precisely controlled at 65°C and the baking time is 12 minutes.

[0007] Preferably, in step (9), cinnamon is pulverized to 20 mesh, dried tangerine peel is pulverized to 40 mesh, and licorice is pulverized to 30 mesh.

[0008] Preferably, the mass ratio of butterfly pea flower extract to β-cyclodextrin in step (12) is 1:8 to 1:12.

[0009] Preferably, the specific conditions for microencapsulation in step (12) are as follows: add an appropriate amount of water, stir and encapsulate at 50-60°C for 1-2 hours, and then spray dry.

[0010] Preferably, in the second distillation process of step (11), in addition to taking 70±2% vol of the distillate, 50%-45% vol of the back liquor is also taken, and 1%-5% vol of the back liquor is added back to the main liquor.

[0011] Preferably, the aging time of the wine in step (14) is no less than 30 days, and the wine is kept sealed and protected from light during the aging process.

[0012] The present invention also includes the preparation of a juniper berry distilled spirit with an alcohol content of 40% vol, exhibiting a stable light blue color, and meeting the following physicochemical indicators: methanol 0.98 g / L, cyanide not detected, copper not detected, lead not detected, and both cold stability and heat stability are qualified; non-alcoholic volatiles 3.51 g / L, volatile acids 0.03 g / L, esters 1.69 g / L, aldehydes 0.07 g / L, furfural not detected, higher alcohols 1.72 g / L, and flavor substance content of α-pinene 8-15 mg / L, cinnamaldehyde 0.5-2.0 mg / L, and hesperidin 3-8 mg / L.

[0013] This invention provides a juniper berry Ugni white spirit with a stable blue color and complex flavor, and its preparation method. This juniper berry Ugni white spirit with a stable blue color and complex flavor, and its preparation method, have the following beneficial effects: The wine prepared by this invention skillfully blends the mellow aroma of wine with the rich aroma of natural spices, resulting in a complex and layered fragrance; its color is a light blue, clear, transparent, and bright; its taste is sweet, refreshing, and delicate, with a long-lasting aroma. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the process flow for the preparation of a juniper berry Ugni distilled spirit with stable blue color and complex flavor, according to the present invention. Detailed Implementation

[0015] To provide a clearer understanding of the technical features, objectives, and effects of the present invention, specific embodiments of the present invention will now be described with reference to the accompanying drawings.

[0016] Example 1: Raw material selection: Select Ugni Blanc grapes, which are brandy-specific grapes from the Yanshan Mountains in Tianjin, and manually sort the bunches to remove diseased, moldy, and pesticide-contaminated fruits to ensure the purity of the raw materials.

[0017] Destemming and crushing: Grapes after sorting are processed using a grape crushing and destemming machine. After removing the stems, the grapes are crushed into a uniform pulp, avoiding excessive damage to the skin.

[0018] Acidity adjustment: Slowly add food-grade tartaric acid to the fruit pulp while stirring, until the acidity of the fruit pulp is adjusted to 10g / L.

[0019] Natural clarification: Pump the pulp into a stainless steel clarification tank, control the temperature inside the tank at 14°C, and let it stand for 4 hours after the tank is full. After the pomace has settled sufficiently, separate the upper layer of clarified grape juice.

[0020] Temperature-controlled fermentation: Clarified grape juice is introduced into a sterile fermentation tank, and the fermentation temperature is set to 20℃. The fermentation temperature and specific gravity are monitored at 10:00 am and 4:00 pm every day. Fermentation is stopped when the total sugar in the fermentation liquid is ≤4g / L.

[0021] Post-fermentation acidification and storage: Adjust the acidity of the fermented wine to 10g / L with tartaric acid. After filling the tank, introduce nitrogen into the tank to seal the liquid surface and store at low temperature for later use.

[0022] Distillation preparation: Rinse the inner wall and tubing of the French Charente pot still with clean water, pump the stored wine into the still, and stir for 5 minutes to fully mix the lees with the body of the wine.

[0023] Single distillation: The liquor is pumped into a preheater and heated to 40°C. After being measured by volume, it is sent to a still for single distillation. The heads, which have no obvious pungent odor, are collected, and the crude distillate with a total alcohol content of 28% vol is collected.

[0024] Pre-treatment of plant spices: Place juniper berries in a constant temperature oven and bake at 60℃ for 15 minutes; grind cinnamon to 18 mesh, dried tangerine peel to 38 mesh, and licorice to 28 mesh, and seal them separately.

[0025] Spices infusion: Add pretreated juniper berries, cinnamon, dried tangerine peel, and licorice to the crude distillate, stir well, seal, and infuse at room temperature for 10 days. After confirming that the flavor meets the standard by tasting, separate the supernatant.

[0026] Double distillation: The supernatant is sent to a still for double distillation. After collecting the heads of the distillate with no obvious pungent odor, the main spirit with an alcohol content of 68% vol is collected, and the remaining spirit with an alcohol content of 50% vol is collected for later use.

[0027] Pigment extraction and stabilization: 1g of butterfly pea flower ethanol extract (95% solid content) was mixed with 8g of food-grade β-cyclodextrin, 100mL of deionized water was added, and the mixture was stirred and encapsulated at 50℃ for 2 hours. The mixture was then spray-dried (feed rate 5mL / min, inlet temperature 160℃, outlet temperature 80℃, atomizer pressure 0.3MPa) to obtain blue microcapsule powder.

[0028] Color adjustment and alcohol content adjustment: Add 0.5g of the prepared blue microcapsule powder to the main liquor, stir for 20 minutes until completely dissolved, and adjust the alcohol content to 40% vol with deionized water.

[0029] Wine aging: Transfer the wine with adjusted color and alcohol content to oak aging tanks, seal them, and age them at 20°C in a dark environment for 30 days, observing the blending of the wine regularly.

[0030] Frozen bottling: The aged wine is placed in a -5℃ freezer for 48 hours, filtered to remove precipitated impurities, and then filled into glass bottles using a fully automatic bottling machine. The finished product is then stored in the warehouse.

[0031] Example 2: Raw material selection: Same as Example 1, but with the addition of raw material sugar content testing to ensure that the soluble solids content of grapes is ≥18°Bx.

[0032] Destemming and crushing: Same as in Example 1, after crushing, screen the pulp particle size to ensure that there are no pulp pieces larger than 5mm.

[0033] Acidity adjustment: Same as in Example 1, after adjustment, the acidity is checked with a pH meter to ensure that the acidity deviation is ≤ ±0.2g / L.

[0034] Natural clarification: Control the clarification temperature at 16℃, let it stand for 2 hours after filling the tank, and use a plate and frame filter to assist in separating the grape juice to improve clarification efficiency.

[0035] Temperature-controlled fermentation: The fermentation temperature is set at 22℃, and the temperature and specific gravity data are recorded in real time using an automatic monitoring instrument. Fermentation is terminated when the total sugar content is ≤3.5g / L.

[0036] Acidity adjustment and storage after fermentation: Adjust the acidity of the wine to 11g / L, seal it with nitrogen, and store it at 10℃.

[0037] Distillation preparation: Same as in Example 1, after cleaning, rinse once with distilled water to ensure no residual impurities.

[0038] Single distillation: After preheating to 45°C, distillation is carried out, and the crude distillate with a total alcohol content of 32% vol is collected.

[0039] Plant spice pretreatment: Juniper berries are roasted at 70℃ for 10 minutes; cinnamon is ground to 22 mesh, dried tangerine peel is ground to 42 mesh, and licorice is ground to 32 mesh.

[0040] Spice soaking: Same as in Example 1, soak for 12 days, stirring once every 2 days during this period to ensure that the spice flavor is fully released.

[0041] Double distillation: Collect the main spirit with an alcohol content of 72% vol, and extract the secondary spirit with an alcohol content of 45% vol. Add the secondary spirit back to the main spirit at a ratio of 1% vol.

[0042] Pigment extraction and stabilization: 1g of butterfly pea flower extract was mixed with 12g of β-cyclodextrin, and the mixture was stirred and embedded at 60℃ for 1 hour. The spray drying parameters were the same as in Example 1 to prepare blue microcapsule powder.

[0043] Color adjustment and alcohol content adjustment: Add 0.55g of blue microcapsule powder, stir to dissolve, and then adjust the alcohol content to 40% vol with deionized water.

[0044] Wine aging: Aged for 45 days in a light-proof, sealed environment at 25°C, with monthly samples taken for tasting to monitor the progress of flavor integration.

[0045] Frozen bottling: Frozen at -8℃ for 72 hours, then filtered through precision before bottling. The finished wine is released from the factory after passing sensory and physicochemical tests.

[0046] Example 3: Raw material selection: Same as Example 2, near-infrared spectroscopy was used to detect pesticide residues in the raw materials to ensure that the residue levels meet national food safety standards.

[0047] Stem removal and crushing: Low-temperature crushing technology is used to remove stems and crush fruit at 5℃ to reduce fruit peel oxidation.

[0048] Acidity adjustment: A gradient acidity adjustment method is used, with tartaric acid added in three separate applications, each 10 minutes apart, to ensure that the acidity is uniformly and stably maintained at 10 g / L.

[0049] Natural clarification: Control the temperature at 15℃, let the container stand for 3 hours after filling it, add a small amount of clarifying agent to assist sedimentation, and test the turbidity of the grape juice after separation to be ≤5NTU.

[0050] Temperature-controlled fermentation: A segmented fermentation process is adopted, with fermentation at 22℃ for the first 3 days, followed by fermentation at 20℃ to ensure the full generation of flavor substances.

[0051] Post-fermentation acidification and storage: The acidity was adjusted to 10.5g / L, and the wine was sealed with nitrogen and stored in an underground cellar at low temperature for 6 months.

[0052] Distillation preparation: After cleaning, perform aseptic treatment, sterilize by steaming for 30 minutes, cool, and then add the wine.

[0053] Single distillation: Preheat to 50℃, control the distillation rate at 5L / h during distillation, and collect the crude distillate with a total alcohol content of 30% vol.

[0054] Plant fragrance pretreatment: Juniper berries are roasted at 65℃ for 12 minutes to activate terpene aroma; cinnamon is ground to 20 mesh, dried tangerine peel to 40 mesh, and licorice to 30 mesh. After grinding, the cinnamon is sieved to remove impurities.

[0055] Spice soaking: A constant temperature soaking box was used to seal and soak the spices for 11 days at 25°C, stirring for 10 minutes every day. After soaking, the supernatant was separated by a centrifuge.

[0056] Double distillation: Control the distillation rate at 3L / h, collect the main spirit with an alcohol content of 70% vol, and extract the secondary spirit with an alcohol content of 48% vol. Add the secondary spirit back to the main spirit at a ratio of 3% vol.

[0057] Pigment extraction and stabilization: 1g of butterfly pea flower extract was mixed with 10g of β-cyclodextrin, and the mixture was stirred and encapsulated at 55℃ for 1.5 hours. After spray drying, the microcapsule encapsulation rate was measured to be ≥90%.

[0058] Color adjustment and alcohol content adjustment: Add 0.52g of blue microcapsule powder, stir with a magnetic stirrer at 60rpm for 20 minutes to ensure complete dissolution, and precisely adjust the alcohol content to 40.0% vol using deionized water.

[0059] Wine aging: The wine is aged in oak barrels for 60 days, with the humidity controlled at 75% and regular ventilation to promote the fusion of flavors between the wine and the oak barrels.

[0060] Frozen bottling: Frozen at -6℃ for 60 hours, filtered through two stages (5μm and 1μm filter membranes), and then filled in an aseptic bottling workshop. The finished wine has stable color and rich flavor.

[0061] Preparation steps and experimental examples of blue microcapsules I. Preparation Steps 1. Microcapsule preparation (taking the encapsulation of 1g butterfly pea flower extract as an example) Accurate weighing Weigh 1g of butterfly pea flower extract solid (solid content ≥95%) using an electronic analytical balance.

[0062] Weigh out 10g of food-grade β-cyclodextrin (purity ≥98%) according to the 1:10 ratio.

[0063] Dissolution and Mixing Add 100 mL of deionized water to a 250 mL beaker.

[0064] Pour the weighed β-cyclodextrin into water, place it on a magnetic stirrer, and stir at 300 rpm at room temperature until completely dissolved to form a clear and transparent solution.

[0065] While stirring continuously, slowly add 1g of butterfly pea flower extract powder.

[0066] Encapsulation reaction Switch the stirrer to temperature control mode and slowly heat the solution to 55±2℃.

[0067] Maintain a stirring speed of 400 rpm and continue stirring for 1.5 hours until the solution turns a uniform deep blue color.

[0068] Spray drying The blue solution after the reaction was dried using a laboratory spray dryer with the following parameters: feed rate 5 mL / min, inlet temperature 160℃, outlet temperature 80℃, and atomizer pressure 0.3 MPa.

[0069] Fine blue microcapsule powder was collected in a cyclone separator, weighed, and the yield was recorded (estimated at approximately 10.5g, containing a small amount of moisture).

[0070] 2. Application and testing of microcapsules in wine Addition and Dissolution Take 1000mL of colorless and transparent 40% vol grape distillate base spirit and place it in a clean 1000mL blending container.

[0071] Weigh 0.50g of blue microcapsule powder (the amount added can be adjusted according to the gradient of blue color; this is a recommended starting amount) and slowly add it to the wine.

[0072] Turn on low speed stirring (60 rpm) for 20 minutes until the powder is completely dissolved, resulting in a clear and transparent light blue liquid.

[0073] Effect test Initial state record: Take a picture of the wine and observe its color and clarity. Use a spectrophotometer to measure the absorbance at the optimal absorption wavelength (e.g., 610 nm) and record the initial value (A0).

[0074] Stability acceleration experiment: Light exposure experiment: Place 100 mL of sample in a transparent glass bottle and incubate it in a light incubator at 4000 Lux for 7 consecutive days. Separately, place another 100 mL of sample in a brown bottle as a control.

[0075] High temperature experiment: Take 100mL of sample and place it in a sealed glass bottle, then store it in a 40℃ constant temperature incubator for 30 days to simulate the effect of long-term storage.

[0076] Evaluation criteria: Periodically observe whether the sample shows precipitation or turbidity. After the experiment, measure the absorbance (At) again and calculate the pigment retention rate ((At / A0)×100%). The passing standard is: compared with the control sample and the initial state, there is no obvious precipitation or turbidity, and the pigment retention rate is >85%.

[0077] II. Experimental Examples Experimental objective: To verify the feasibility of microencapsulation of butterfly pea flower extract and β-cyclodextrin, and to test their coloring effect and stability in juniper berry distilled spirits (simulated by 40% vol grape distilled spirits in this experiment).

[0078] Experimental materials and equipment Ingredients: Butterfly pea flower ethanol extract (solid content ≥95%), food-grade β-cyclodextrin (purity ≥98%), deionized water, 40% vol grape distillate base wine (colorless).

[0079] Equipment: Electronic analytical balance (accuracy 0.001g), magnetic stirrer and temperature-controlled heating plate (with PTFE stir bar), 250mL beaker, spray dryer (small laboratory model), graduated cylinder, 1000mL stainless steel mixing container.

[0080] Experimental results Tests showed that the blue microcapsule powder prepared using the above method is easily dispersed and dissolved in the wine, resulting in a clear and bright blue wine.

[0081] Accelerated experimental results showed that its pigment retention rate was significantly higher than that of the control group with direct addition of butterfly pea flower extract (the retention rate of the control group was usually less than 60%), and no precipitation occurred.

[0082] Experimental conclusions This experiment successfully verified the feasibility of the process route for microencapsulating butterfly pea flower blue pigment using β-cyclodextrin as the wall material through encapsulation reaction and spray drying technology.

[0083] This technology can significantly improve the stability of blue pigment in distilled spirits, fully meeting the requirements of industrial production for product color durability.

[0084] The above description is merely an illustrative embodiment of the present invention and is not intended to limit the scope of the invention. Any equivalent changes and modifications made by those skilled in the art without departing from the concept and principles of the present invention should fall within the scope of protection of the present invention. Furthermore, it should be noted that the components of the present invention are not limited to the overall application described above. Each technical feature described in the specification can be used individually or in combination as needed. Therefore, the present invention naturally covers other combinations and specific applications related to the inventive points of this case.

Claims

1. A method for preparing a gin with stable blue color and complex flavor, characterized in that, Includes the following steps: (1) Raw material selection: Brandy-specific Ugni Blanc grapes from the Yanshan Mountains region of Tianjin are selected as raw materials. The grape bunches are strictly sorted and diseased, moldy, and pesticide-contaminated fruits are removed. (2) Destemming and crushing: The sorted grape raw materials are crushed and destemmed to form fruit pulp; (3) Acidification treatment: Add tartaric acid to the fruit pulp to adjust the acidity to 10 g / L; (4) Natural clarification: Pump the pulp into a clarification tank, control the temperature at 14-16℃, and let it stand for 2-4 hours after the tank is full to separate the grape juice; (5) Temperature-controlled fermentation: The clarified grape juice is fed into the fermentation tank and the fermentation temperature is controlled at 20-22℃. The fermentation temperature and specific gravity are monitored daily until the total sugar in the fermentation liquid is ≤4g / L, at which point the fermentation ends. (6) Acid adjustment and storage after fermentation: Use tartaric acid to adjust the acidity of the fermented wine to 10-11 g / L, store it in full tank and seal the liquid surface with nitrogen; (7) Distillation preparation: Clean the French Charente pot still and stir the liquor for 5 minutes to mix the lees and the liquor evenly. (8) First distillation: After pumping the liquor into the preheater and measuring the volume, perform a first distillation, and take the crude distillate head without obvious pungent odor, and control the overall alcohol content of the crude distillate at 30±2% vol. (9) Pretreatment of plant spices: Roast juniper berries at 60-70℃ for 10-15 minutes, grind cinnamon to 18-22 mesh, tangerine peel to 38-42 mesh, and licorice to 28-32 mesh; (10) Spice soaking: Pre-treated juniper berries, cinnamon, dried tangerine peel and licorice were soaked in crude distillate, stirred evenly and soaked for about ten days. The separation time was determined by tasting. (11) Secondary distillation: Take the supernatant after soaking the spices and perform secondary distillation. Select the distillate heads with no obvious pungent odor and control the alcohol content of the distillate at 70±2% vol. (12) Pigment extraction and stabilization: Natural pigments were extracted from butterfly pea flowers and stabilized by microencapsulation. The butterfly pea flower extract was mixed with β-cyclodextrin for encapsulation. (13) Color adjustment and alcohol content adjustment: Add the treated blue microcapsule powder to the wine after double distillation, and adjust the alcohol content to 40% vol with deionized water; (14) Aging of the liquor: The liquor with adjusted color and alcohol content is placed in a liquor tank for aging to allow the liquor to blend. (15) Frozen bottling: After the aged wine is frozen, it is bottled into finished products.

2. The production method according to claim 1, characterized by, In step (9), the baking temperature of juniper berries is precisely controlled at 65℃ and the baking time is 12 minutes.

3. The preparation method according to claim 1, characterized in that, In step (9), cinnamon is ground to 20 mesh, dried tangerine peel is ground to 40 mesh, and licorice is ground to 30 mesh.

4. The preparation method according to claim 1, characterized in that, In step (12), the mass ratio of butterfly pea flower extract to β-cyclodextrin is 1:8 to 1:

12.

5. The preparation method according to claim 1, characterized in that, The specific conditions for microencapsulation in step (12) are as follows: add an appropriate amount of water, stir and encapsulate at 50-60℃ for 1-2 hours, and then spray dry.

6. The preparation method according to claim 1, characterized in that, In step (11) during the second distillation, in addition to taking 70±2% vol of the distillate, 50%-45% vol of the back fraction is also taken, and 1%-5% vol of the back fraction is added back to the main fraction.

7. The preparation method according to claim 1, characterized in that, In step (14), the wine should be aged for no less than 30 days, and the wine should be kept sealed and protected from light during the aging process.

8. A juniper berry spirit prepared by the method according to any one of claims 1-7, characterized in that, The alcohol content is 40% vol, and it presents a stable light blue color. The physicochemical indicators meet the following requirements: methanol 0.98 g / L, cyanide not detected, copper not detected, lead not detected, and both cold stability and heat stability are qualified; non-alcoholic volatiles 3.51 g / L, volatile acids 0.03 g / L, esters 1.69 g / L, aldehydes 0.07 g / L, furfural not detected, higher alcohols 1.72 g / L, and the flavor substance content is α-pinene 8-15 mg / L, cinnamaldehyde 0.5-2.0 mg / L, and hesperidin 3-8 mg / L.

Images