Formula of a liquor with clear and thick fragrance style and its series-steaming method

Abstract

This invention discloses a formula for a light and strong aroma baijiu (Chinese white liquor) made from jujube leaves. The formula comprises: main grain ingredients, jujube leaves, a double-fermentation synergistic agent, a biological enzymatic hydrolysis preparation, flavoring and filling ingredients, brewing water, and protective agents. The mass percentages of the formula are: 65-75 parts main grain ingredients, 12-18 parts jujube leaves, 3.5-5.5 parts double-fermentation synergistic agent, 0.25-0.35 parts biological enzymatic hydrolysis preparation, 4-8 parts flavoring and filling ingredients, 58-65 parts brewing water, and 0.5-1 part protective agents. This invention achieves a perfect fusion of jujube fruit aroma and light and strong aroma flavor through scientifically compounded raw materials, combined with biological enzymatic hydrolysis, double-fermentation synergistic kinetic control, three-layer segmented distillation, and micro-aerobic aging technology. Enzymatic pretreatment efficiently releases sugars and functional components, and the step-by-step addition of double-fermentation koji avoids microbial antagonism and prevents fermentation stagnation.

Description

Technical Field

[0001] This invention relates to the field of liquor processing technology, specifically to a formula for a jujube-flavored liquor with a light and strong aroma and its distillation method. Background Technology

[0002] The Japanese raisin tree (Hovenia dulcis), also known as the longevity fruit or chicken claw pear, has a fleshy fruit stalk rich in glucose, fructose, pectin, polyphenols, amino acids, functional polysaccharides, and Japanese raisin saponins, making it a typical and distinctive raw material for brewing. It possesses both flavor and health benefits. However, current Japanese raisin tree baijiu (Chinese white liquor) brewing techniques largely follow traditional grain brewing processes, which face numerous insurmountable technical bottlenecks, severely hindering product quality and industry upgrading. The following are the shortcomings of current Japanese raisin tree baijiu processing methods: Insufficient utilization of raw materials: Insufficient release of flavor precursors and functional components: The high content of pectin and cellulose in Japanese raisin tree makes it impossible to completely break down cell wall bindings through simple physical crushing. The dissolution rate of sugar, fruit aroma precursors and functional components is low, fermentation is incomplete, the wine is thin-bodied and the fruit aroma is weak, and the functional components are severely depleted. The fusion of two aroma types is difficult: existing technology simply mixes light-aroma koji and strong-aroma koji without considering the growth inhibition of the microbial communities of the two koji agents and the difference in enzyme activity sequence. This leads to a mismatch between saccharification and fermentation rates, which can easily result in problems such as excessive residual sugar, fermentation stagnation, and mixed aromas, making it impossible to form a stable and harmonious light-aroma and strong-aroma complex style. Moreover, conventional high-temperature distillation and extensive aging processes can damage heat-sensitive functional components such as polyphenols, polysaccharides, and saponins in jujube, without establishing a synergistic retention mechanism, and the medicinal and edible properties cannot be reflected. In addition, the high temperature of conventional distillation processes destroys heat-sensitive fruit aroma components, and natural aging takes more than 6-12 months, resulting in slow esterification of the liquor, incomplete removal of off-flavors, low production efficiency, and high capital occupation. Therefore, we propose a formula for jujube liquor with a light and strong aroma and its distillation method. Summary of the Invention

[0003] The purpose of this invention is to provide a formula for a jujube-flavored liquor with a light and strong aroma, and a method for its distillation process, in order to solve the problems that need to be addressed in the background art.

[0004] To achieve the above objectives, the present invention provides the following technical solution: a formula for a light and strong aroma-style jujube-based liquor, wherein the formula comprises: main grain ingredients, jujube main ingredients, a double-fermentation synergistic agent, a biological enzymatic hydrolysis agent, filler and flavoring auxiliary materials, brewing water, and protective agents. The mass percentages of the formula are as follows: main grain ingredients 65-75 parts, jujube main ingredients 12-18 parts, double-fermentation synergistic agent 3.5-5.5 parts, biological enzymatic hydrolysis agent 0.25-0.35 parts, filler and flavoring auxiliary materials 4-8 parts, brewing water 58-65 parts, and protective agents 0.5-1 parts.

[0005] The existing processing of Japanese raisin tree (Hovenia dulcis) liquor has the following shortcomings: Insufficient utilization of raw materials; Insufficient release of flavor precursors and functional components: Japanese raisin tree has high pectin and cellulose content, and simple physical pulverization cannot completely break down cell wall bindings, resulting in low dissolution rates of sugars, fruit aroma precursors, and functional components, incomplete fermentation, a thin body, weak fruit aroma, and significant loss of functional components; Difficulty in blending the two aroma types: Current technology simply mixes light-aroma koji and strong-aroma koji without considering the growth inhibition and enzyme activity sequence differences of the two koji communities, leading to a mismatch between saccharification and fermentation rates, which easily results in… Problems such as excessive residual sugar, fermentation stagnation, and mixed aromas prevent the formation of a stable and harmonious complex aroma profile. Furthermore, conventional high-temperature distillation and extensive aging processes destroy heat-sensitive functional components such as polyphenols, polysaccharides, and saponins in jujube, failing to establish a synergistic retention mechanism and thus failing to reflect its medicinal and edible properties. Additionally, the high temperatures of conventional distillation damage heat-sensitive fruit aroma components, and natural aging takes 6-12 months or more. This invention utilizes a step-by-step koji addition and differentiated activation process, enabling the synergistic action of double-koji fermentation agents and biological enzymatic hydrolysis preparations, avoiding microbial antagonism, and achieving saccharification and fermentation. The optimized fermentation rate solves the problems of high residual sugar, fermentation stagnation, and mixed aromas that may occur in existing brewing technologies, resulting in a stable and typical light and strong aroma style for the finished jujube wine. Utilizing the synergistic retention effect of double-fermentation inoculants and bio-enzymatic hydrolysis agents, the utilization rate and value of the raw materials for jujube wine are both improved. The compound enzyme can directionally break down cell walls while protecting the entire chain of functional components, increasing the release rate of sugar and fruit aroma precursors, and preserving a high level of functional components. This invention precisely matches the light, strong, and fruit aromas through triple regulation of fermentation temperature control, segmented distillation, and micro-oxygen aging. The aroma ratio is excellent, the liquor is clear and transparent, with a pure and refreshing fragrance, a rich and sweet aroma, and an elegant fruity aroma. It is free of off-flavors and has a strong sense of layering. This invention can achieve the quality of natural aging for many months by using 45-60 days of micro-oxygen aging. Furthermore, this invention quantifies and precisely controls the parameters of the entire process from enzymatic hydrolysis and double-koji fermentation to distillation and aging, overcoming the defects of large batch variations in traditional processes. The finished liquor meets the national standards for solid-state fermented liquor and is suitable for large-scale industrial production. It organically integrates five core technologies: double-koji fermentation kinetic control, biological enzymatic hydrolysis, micro-oxygen aging, flavor-oriented regulation, and synergistic enhancement of functional components.

[0006] As a further description of the above technical solution: The main grain ingredients are sorghum, rice, glutinous rice, corn, and wheat. The mass fractions of the main grain ingredients are 48-55 parts sorghum, 16-20 parts rice, 12-15 parts glutinous rice, 9-12 parts corn, and 6-8 parts wheat. The raw materials for the dual-fermentation synergistic agent are light-aroma daqu, strong-aroma medium-temperature daqu, fruit wine active dry yeast, and aroma-producing yeast. The mass fractions of the dual-fermentation synergistic agent are 2.5-3 parts light-aroma daqu, 1.2-2 parts strong-aroma medium-temperature daqu, 0.06-0.1 parts fruit wine active dry yeast, and 0.03-0.05 parts aroma-producing yeast.

[0007] As a further description of the above technical solution: The main ingredient of the Japanese raisin tree is selected from those with a sugar content of ≥38%. Before use, the fruit is dried and filtered through a 30-40 mesh sieve.

[0008] As a further description of the above technical solution: The raw materials for manufacturing the bio-enzymatic hydrolysis preparation include compound pectinase, cellulase and saccharifying enzyme, and the mass fractions of the raw materials for manufacturing the bio-enzymatic hydrolysis preparation are 0.08-0.12 parts of compound pectinase, 0.05-0.08 parts of cellulase and 0.1-0.15 parts of saccharifying enzyme. The raw materials for manufacturing the flavoring filler include steamed rice husks and wheat husks, and the mass fraction of the flavoring filler is 4-6 parts of steamed rice husks and 1-2 parts of wheat husks. The protective additives include 0.5-1 parts by weight of food-grade microporous breathable ceramsite and 0.02-0.04 parts by weight of edible chitosan.

[0009] As a further description of the above technical solution: The brewing water is selected from sterile spring water with a pH value of 6.8-7.2, and the hardness of the sterile spring water is ≤100mg / L.

[0010] As a further description of the above technical solution: The distillation method for the formula of the jujube-flavored baijiu with a light and strong aroma includes the following steps: Step 1: Pre-treatment of Japanese raisin tree by enzymatic hydrolysis. Place the dried and crushed Japanese raisin tree into an enzymatic hydrolysis tank, add brewing water at 35-38℃ at a material-to-water ratio of 1:1.5, and then add compound pectinase, cellulase and saccharifying enzyme in sequence. Adjust the overall pH value to 4.5-5.5, and enzymatically hydrolyze at a constant temperature and in a sealed environment for 3-4 hours. During the enzymatic hydrolysis process, stir for 2-3 minutes every 30 minutes. After the enzymatic hydrolysis is completed, raise the temperature to 85-90℃ to inactivate the enzyme for 10 minutes, and then cool to 30℃ for later use. Step Two: Kinetic Control of Double-Fermentation. The strong-aroma medium-temperature koji is pulverized and added to brewing water at 30-32℃ along with 30% rice flour for liquid expansion and activation for 2-3 hours. Then, enzymatically hydrolyzed jujubes, steamed grains, and steamed auxiliary materials are mixed. First, all the light-aroma koji, fruit wine yeast, and aroma-producing yeast are added, and the fermentation pit temperature is controlled at 24-26℃ for 8-10 days. On days 9-11 of fermentation, the activated strong-aroma medium-temperature koji is added, and the temperature is raised to 30-32℃ for controlled fermentation for 18-22 days. Subsequently, the temperature is lowered to 23-25℃ for constant-temperature aging for 12-15 days. Step 3: Layered and segmented distillation, setting up three sets of distillation layers. The bottom layer is filled with a mixture of grain and fruit mash, the middle layer is a mixture of steamed rice husks and chitosan as an isolation layer, and the top layer is evenly spread with enzymatically hydrolyzed jujube residue. Multi-step heating and distillation are carried out to obtain the head, core liquor and tail liquor. After distillation, the original spirit is mixed in the following proportions: 82% core spirit, 15% tail spirit, and 3% heads spirit. Step 4: Micro-oxygen aging and targeted regulation of flavor substances. Place the mixed raw liquor into a ceramic jar with built-in microporous breathable ceramic particles for aging. Adjust the micro-oxygen concentration in the jar to 8%-12%. At a temperature of 18-22℃, humidity of 65%-70%, and micro-oxygen flow rate of 0.2-0.3L / min, dynamic aging for 45-60 days will yield a jujube-flavored liquor with a light and strong aroma.

[0011] As a further description of the above technical solution: In step three, the thickness of the grain and fruit mixed mash in the layered and segmented steaming process is 25-30cm, the thickness of the steamed rice husk and chitosan mixed isolation layer is 1-2cm, and the thickness of the jujube residue is 2-3cm.

[0012] As a further description of the above technical solution: After the fourth step of aging is completed, the liquor is clarified using multi-stage membrane filtration technology, the alcohol content is finely adjusted to 52% vol-53% vol, and it is left to stand for 7 days for re-inspection to obtain a finished product of jujube liquor with a light and strong aroma.

[0013] As a further description of the above technical solution: In step three, during the distillation process, the first step is to use a low-temperature distillation at 86-89℃ for 5-7 minutes to collect 2%-2.5% of the heads. Then, the temperature is raised to a medium temperature of 93-95℃ for 35-40 minutes to collect the core liquor. Finally, the temperature is raised to a high temperature of 97-99℃ for 12-15 minutes to collect the tail liquor.

[0014] Compared with the prior art, the present invention has the following beneficial effects: This invention utilizes a step-by-step inoculation and differentiated activation process to enable the synergistic action of double koji fermentation agents and biological enzymatic hydrolysis preparations, avoiding microbial antagonism and achieving a match between saccharification and fermentation rates. This solves the problems of high residual sugar, fermentation stagnation, and mixed aromas that may occur in existing brewing technologies, resulting in a stable and typical light and strong aroma style of the finished jujube wine. By utilizing the synergistic retention effect of double-fermentation inoculants and bio-enzymatic hydrolysis preparations, the utilization rate and value of raw materials for jujube liquor are both improved. The compound enzyme can directionally break the cell wall and protect the functional components of the whole chain, thereby increasing the release rate of sugar and fruit aroma precursors and retaining a high level of functional components. This invention achieves precise matching of the proportions of light aroma, strong aroma, and fruit aroma through triple regulation of fermentation temperature control, segmented distillation, and micro-oxygen aging. The resulting wine is clear and transparent, with a pure light aroma, a mellow and sweet strong aroma, and an elegant fruit aroma, free of off-flavors and with a strong sense of layering. This invention uses 45-60 days of micro-oxygen aging to achieve the quality of naturally aged wine that has been aged for many months. The wine is fully esterified, smooth and mellow, without the harshness of new wine, which greatly shortens the production cycle and reduces production costs. Furthermore, this invention quantifies and precisely controls parameters throughout the entire process from enzymatic hydrolysis and double-koji fermentation to distillation and accelerated aging, overcoming the shortcomings of large batch-to-batch variations in traditional processes. The finished liquor meets the national standards for solid-state fermented liquor and is suitable for large-scale industrial production. It organically integrates five core technologies: double-koji fermentation kinetic control, biological enzymatic hydrolysis, micro-oxygen accelerated aging, flavor-oriented regulation, and synergistic enhancement of functional components, forming a unique brewing system. Detailed Implementation

[0015] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0016] Example 1: This invention provides a technical solution: a formula for a light and strong aroma-style jujube-flavored liquor. The formula comprises: main grain ingredients, jujube main ingredients, double-fermentation synergistic agent, enzymatic hydrolysis preparation, flavoring and filling auxiliary materials, brewing water, and protective agents. The mass percentages of the formula are: 65-75 parts main grain ingredients, 12-18 parts jujube main ingredients, 3.5-5.5 parts double-fermentation synergistic agent, 0.25-0.35 parts enzymatic hydrolysis preparation, 4-8 parts flavoring and filling auxiliary materials, 58-65 parts brewing water, and 0.5-1 parts protective agents.

[0017] The main grain ingredients are sorghum, rice, glutinous rice, corn, and wheat. The mass proportions of these main grain ingredients are 48-55 parts sorghum, 16-20 parts rice, 12-15 parts glutinous rice, 9-12 parts corn, and 6-8 parts wheat. This ratio allows sorghum to establish a solid, light aroma base, glutinous rice and wheat to enhance the rich, sweet flavor, and rice and corn to balance the sweetness, creating a balanced grain aroma framework that combines light and strong fragrances. The raw material for the double-fermentation inoculant is a light-aroma type. The raw materials for the dual-fermentation synergistic fermentation agent are Daqu (a type of starter culture), strong-aroma medium-temperature starter culture, fruit wine active dry yeast, and aroma-producing yeast. The mass proportions of the raw materials are: light-aroma Daqu 2.5-3 parts, strong-aroma medium-temperature starter culture 1.2-2 parts, fruit wine active dry yeast 0.06-0.1 parts, and aroma-producing yeast 0.03-0.05 parts. The light-aroma Daqu is set to dominate low-temperature saccharification and aroma production, while the strong-aroma medium-temperature starter culture dominates mid-term esterification and sweetening. The combination of fruit wine active dry yeast and aroma-producing yeast achieves enzyme activity and microbial community complementarity.

[0018] Example 2: The main ingredient of the Japanese raisin tree is selected from Japanese raisin trees with a sugar content of ≥38%. Before use, the fruit is dried and filtered through a 30-40 mesh sieve.

[0019] Among them, dried jujubes have a low moisture content, making them less prone to mold and insect infestation, thus extending the shelf life of the raw materials. At the same time, they have a crisper texture, reducing crushing energy consumption and preventing damp raw materials from sticking to the equipment. Moreover, the jujube particles are of moderate size after passing through a 30-40 mesh sieve, which can ensure that the compound pectinase and cellulase are in full contact with the cell walls of the jujube, improving the enzymatic hydrolysis efficiency and achieving efficient release of sugars and functional components. However, the particles are not too fine, which would cause the viscosity of the slurry after enzymatic hydrolysis to be too high, affecting the subsequent mixing and turning of the mash.

[0020] The raw materials for manufacturing the bio-enzymatic hydrolysis preparation include compound pectinase, cellulase, and saccharifying enzyme. The mass fractions of the raw materials for manufacturing the bio-enzymatic hydrolysis preparation are 0.08-0.12 parts of compound pectinase, 0.05-0.08 parts of cellulase, and 0.1-0.15 parts of saccharifying enzyme. The compound pectinase, cellulase, and saccharifying enzyme can specifically decompose the cell wall gum and fiber of jujube, and directionally release sugars, polyphenols, fruit aroma precursors, and functional components. The raw materials for manufacturing the flavoring filler include steamed rice husks and wheat husks. The mass fractions of the flavoring filler are 4-6 parts of steamed rice husks and 1-2 parts of wheat husks. The steamed rice husks and wheat husks can loosen the mash, improve its permeability, and help regulate the release of flavor substances. The protective additives include 0.5-1 parts by weight of food-grade microporous breathable ceramic particles and 0.02-0.04 parts by weight of edible chitosan. The food-grade microporous breathable ceramic particles are used to create an aerobic esterification environment for micro-oxygen catalysis, while the edible chitosan can be used to protect the heat-sensitive functional components of jujube at low temperatures and prevent oxidative degradation.

[0021] The brewing water is selected from sterile spring water with a pH value of 6.8-7.2, and the hardness of the sterile spring water is ≤100mg / L.

[0022] Example 3: The method for distilling the jujube-flavored Baijiu formula with a light and strong aroma includes the following steps: Step 1: Pre-treatment of Japanese raisin tree by enzymatic hydrolysis. Place the dried and crushed Japanese raisin tree into an enzymatic hydrolysis tank, add brewing water at 35-38℃ at a material-to-water ratio of 1:1.5, and then add compound pectinase, cellulase and saccharifying enzyme in sequence. Adjust the overall pH value to 4.5-5.5, and enzymatically hydrolyze at a constant temperature and in a sealed environment for 3-4 hours. During the enzymatic hydrolysis process, stir for 2-3 minutes every 30 minutes. After the enzymatic hydrolysis is completed, raise the temperature to 85-90℃ to inactivate the enzyme for 10 minutes, and then cool to 30℃ for later use. The process employs a gentle water temperature of 35-38℃, a material-to-water ratio of 1:1.5, and an acidic pH environment. This allows for precise matching of the activity ranges of the compound pectinase, cellulase, and saccharifying enzyme. Combined with timed stirring to break up clumps, this ensures that the enzyme preparations fully contact the cell walls of the Japanese raisin tree, efficiently decomposing insoluble substances such as pectin and cellulose. This significantly increases the release rate of sugars, fruit aroma precursors, and functional components. The constant temperature and sealed environment prevents contamination by miscellaneous bacteria and avoids aroma volatilization. High-temperature inactivation after enzymatic hydrolysis terminates the reaction and prevents residual enzyme activity from affecting subsequent fermentation. Cooling to 30℃ perfectly matches the subsequent mixing and fermentation temperature, improving raw material utilization and laying the foundation for synergistic fermentation of the two types of koji and the formation of a clear and rich aroma. Step Two: Kinetic Control of Double-Fermentation. The strong-aroma medium-temperature koji is pulverized and added to brewing water at 30-32℃ along with 30% rice flour for liquid-state expansion and activation for 2-3 hours. This activation culture can activate functional bacteria such as caproic acid bacteria and esterifying bacteria in the koji, avoiding antagonism between directly added koji and the light-aroma koji bacteria. After mixing enzymatically hydrolyzed jujube, steamed grains, and steamed auxiliary materials, all light-aroma koji, fruit wine yeast, and aroma-producing yeast are added first. The fermentation pit temperature is controlled at 24-26℃ for 8-10 days. This step utilizes the highly active saccharifying enzymes and proteases in the light-aroma koji to rapidly decompose the grain and fruit raw materials, establishing the light-aroma framework of the liquor and completing the early yeast proliferation. At this time, the saccharifying enzyme activity is maintained at 1200-1500 U / g. The fermentation rate is slow and free from contamination by other microorganisms. On days 9-11 of fermentation, when the sugar content of the mash drops to 12%-15%, activated strong-aroma medium-temperature koji is added, and the temperature is raised to 30-32℃ for controlled fermentation for 18-22 days. At this time, the esterification enzyme and amylase activities of the strong-aroma koji reach their peak, complementing the residual enzyme activity of the light-aroma koji. This rapidly converts the residual sugar accumulated in the early stage into the main aroma substances such as ethyl hexanoate and ethyl acetate, achieving a precise match between the saccharification rate and the fermentation rate of 1:1.2, completely preventing excessive residual sugar or fermentation stagnation. Subsequently, the temperature is lowered to 23-25℃ for constant-temperature aging for 12-15 days. The enzyme activity of both koji and the fermentation mash gradually declines synchronously, the main ester substances continue to accumulate, and fusel oils and aldehydes are gradually degraded. The total fermentation cycle is 38-47 days. During the fermentation process, the changes in double-cured enzyme activity were monitored throughout. The saccharifying enzyme activity of the light-aroma koji showed a high trend in the early stage and a slow decline in the later stage, while the esterifying enzyme activity of the strong-aroma koji showed a burst in the middle stage and a stable trend in the later stage. The two enzyme activity curves did not cross or antagonize each other, forming an integrated synergistic curve of saccharification, fermentation and aroma generation. Step 3: Layered and segmented distillation, setting up three distillation layers. The bottom layer is filled with a mixture of grain and fruit mash, the middle layer is a mixture of steamed rice husks and chitosan as a separating layer, and the top layer is evenly spread with enzymatically hydrolyzed jujube residue. Multi-step heating distillation is then performed to obtain the heads, core liquor, and tail liquor. In this layered and segmented distillation process, the thickness of the grain and fruit mash is 25-30 cm, the thickness of the steamed rice husks and chitosan separating layer is 1-2 cm, and the thickness of the jujube residue is 2-3 cm. During the distillation process, a low-temperature distillation at 86-89℃ is first performed for 5-7 minutes. Distill the first 2%-2.5% of the distillate, then continue distilling at 93-95℃ for 35-40 minutes to extract the core liquor. This section is enriched with ethyl acetate (the main aroma component of the light fragrance) and ethyl hexanoate (the main aroma component of the strong fragrance). Simultaneously, chitosan acts as an isolation layer to prevent the high-temperature degradation of polyphenols, polysaccharides, and other functional components, achieving simultaneous preservation of both aroma profiles and functional components. Finally, distill at 97-99℃ for 12-15 minutes to extract the tail section, enriching it with characteristic fruity aromas and residual functional components of the jujube, enhancing the sweetness and health benefits of the liquor. After distillation, the original spirit is blended in a ratio of 82% core spirit, 15% tail spirit, and 3% heads to ensure a harmonious and unified light and strong aroma with fruity aroma, and to preserve the complete functional components. Step 4: Micro-oxygen aging and targeted regulation of flavor substances. The mixed raw liquor is placed into a ceramic jar with built-in microporous breathable ceramic particles for aging. The micro-oxygen concentration inside the jar is controlled at 8%-12% to create a mild aerobic environment, which promotes the oxidation and esterification of alcohols and the reduction and desiccation of aldehydes. At a temperature of 18-22℃, humidity of 65%-70%, and micro-oxygen flow rate of 0.2-0.3L / min, dynamic aging for 45-60 days can produce a jujube-flavored liquor with a light and strong aroma, which greatly accelerates the brewing time.

[0023] After the fourth step of aging is completed, the liquor is clarified using multi-stage membrane filtration technology, the alcohol content is finely adjusted to 52% vol-53% vol, and it is left to stand for 7 days for re-inspection to obtain a finished product of jujube liquor with a light and strong aroma.

[0024] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A formula for a jujube-flavored baijiu (Chinese white liquor) with a light and strong aroma, characterized by: The formula components of the jujube-flavored liquor with a light and strong aroma include: main grain ingredients, jujube main ingredients, double-fermentation synergistic agent, biological enzymatic hydrolysis preparation, filler and flavoring auxiliary materials, brewing water, and protective aids. The mass percentages of the formula components of the jujube-flavored liquor with a light and strong aroma are as follows: 65-75 parts of main grain ingredients, 12-18 parts of jujube main ingredients, 3.5-5.5 parts of double-fermentation synergistic agent, 0.25-0.35 parts of biological enzymatic hydrolysis preparation, 4-8 parts of filler and flavoring auxiliary materials, 58-65 parts of brewing water, and 0.5-1 part of protective aids.

2. The formula for a jujube-flavored baijiu (Chinese white liquor) with a light and strong aroma as described in claim 1, characterized in that: The main grain ingredients are sorghum, rice, glutinous rice, corn, and wheat. The mass fractions of the main grain ingredients are 48-55 parts sorghum, 16-20 parts rice, 12-15 parts glutinous rice, 9-12 parts corn, and 6-8 parts wheat. The raw materials for the dual-fermentation synergistic agent are light-aroma daqu, strong-aroma medium-temperature daqu, fruit wine active dry yeast, and aroma-producing yeast. The mass fractions of the dual-fermentation synergistic agent are 2.5-3 parts light-aroma daqu, 1.2-2 parts strong-aroma medium-temperature daqu, 0.06-0.1 parts fruit wine active dry yeast, and 0.03-0.05 parts aroma-producing yeast.

3. The formula for a jujube-flavored baijiu (Chinese white liquor) with a light and strong aroma as described in claim 2, characterized in that: The main ingredient of the Japanese raisin tree is selected from those with a sugar content of ≥38%. Before use, the fruit is dried and filtered through a 30-40 mesh sieve.

4. The formula for a jujube-flavored baijiu (Chinese white liquor) with a light and strong aroma as described in claim 3, characterized in that: The raw materials for manufacturing the bio-enzymatic hydrolysis preparation include compound pectinase, cellulase and saccharifying enzyme, and the mass fractions of the raw materials for manufacturing the bio-enzymatic hydrolysis preparation are 0.08-0.12 parts of compound pectinase, 0.05-0.08 parts of cellulase and 0.1-0.15 parts of saccharifying enzyme. The raw materials for manufacturing the flavoring filler include steamed rice husks and wheat husks, and the mass fraction of the flavoring filler is 4-6 parts of steamed rice husks and 1-2 parts of wheat husks. The protective additives include 0.5-1 parts by weight of food-grade microporous breathable ceramsite and 0.02-0.04 parts by weight of edible chitosan.

5. The formula for a light and strong aroma-style jujube-based liquor and its distillation method according to claim 4, characterized in that: The brewing water is selected from sterile spring water with a pH value of 6.8-7.2, and the hardness of the sterile spring water is ≤100mg / L.

6. A method for distilling a jujube-based liquor formula with a light and strong aroma, applicable to the jujube-based liquor formula with a light and strong aroma as described in any one of claims 1-5, characterized in that: The distillation method for the formula of the jujube-flavored baijiu with a light and strong aroma includes the following steps: Step 1: Pre-treatment of Japanese raisin tree by enzymatic hydrolysis. Place the dried and crushed Japanese raisin tree into an enzymatic hydrolysis tank, add brewing water at 35-38℃ at a material-to-water ratio of 1:1.5, and then add compound pectinase, cellulase and saccharifying enzyme in sequence. Adjust the overall pH value to 4.5-5.5, and enzymatically hydrolyze at a constant temperature and in a sealed environment for 3-4 hours. During the enzymatic hydrolysis process, stir for 2-3 minutes every 30 minutes. After the enzymatic hydrolysis is completed, raise the temperature to 85-90℃ to inactivate the enzyme for 10 minutes, and then cool to 30℃ for later use. Step Two: Kinetic Control of Double-Fermentation. The strong-aroma medium-temperature koji is pulverized and added to brewing water at 30-32℃ along with 30% rice flour for liquid expansion and activation for 2-3 hours. Then, enzymatically hydrolyzed jujubes, steamed grains, and steamed auxiliary materials are mixed. First, all the light-aroma koji, fruit wine yeast, and aroma-producing yeast are added, and the fermentation pit temperature is controlled at 24-26℃ for 8-10 days. On days 9-11 of fermentation, the activated strong-aroma medium-temperature koji is added, and the temperature is raised to 30-32℃ for controlled fermentation for 18-22 days. Subsequently, the temperature is lowered to 23-25℃ for constant-temperature aging for 12-15 days. Step 3: Layered and segmented distillation, setting up three sets of distillation layers. The bottom layer is filled with a mixture of grain and fruit mash, the middle layer is a mixture of steamed rice husks and chitosan as an isolation layer, and the top layer is evenly spread with enzymatically hydrolyzed jujube residue. Multi-step heating and distillation are carried out to obtain the head, core liquor and tail liquor. After distillation, the original spirit is mixed in the following proportions: 82% core spirit, 15% tail spirit, and 3% heads spirit. Step 4: Micro-oxygen aging and targeted regulation of flavor substances. Place the mixed raw liquor into a ceramic jar with built-in microporous breathable ceramic particles for aging. Adjust the micro-oxygen concentration in the jar to 8%-12%. At a temperature of 18-22℃, humidity of 65%-70%, and micro-oxygen flow rate of 0.2-0.3L / min, dynamic aging for 45-60 days will yield a jujube-flavored liquor with a light and strong aroma.

7. The method for distilling a jujube-flavored liquor formula with a light and strong aroma according to claim 6, characterized in that: In step three, the thickness of the grain and fruit mixed mash in the layered and segmented steaming process is 25-30cm, the thickness of the steamed rice husk and chitosan mixed isolation layer is 1-2cm, and the thickness of the jujube residue is 2-3cm.

8. The method for distilling a jujube-flavored liquor formula with a light and strong aroma according to claim 7, characterized in that: After the fourth step of aging is completed, the liquor is clarified using multi-stage membrane filtration technology, the alcohol content is finely adjusted to 52% vol-53% vol, and it is left to stand for 7 days for re-inspection to obtain a finished product of jujube liquor with a light and strong aroma.

9. The method for distilling a jujube-flavored liquor formula with a light and strong aroma as described in claim 8, characterized in that: In step three, during the distillation process, the first step is to use a low-temperature distillation at 86-89℃ for 5-7 minutes to collect 2%-2.5% of the heads. Then, the temperature is raised to a medium temperature of 93-95℃ for 35-40 minutes to collect the core liquor. Finally, the temperature is raised to a high temperature of 97-99℃ for 12-15 minutes to collect the tail liquor.