The invention discloses a method for preparing Maotai-
flavor liquor by using
red yeast rice, and belongs to the technical field of
food processing. The method comprises the following steps: mixing
red yeast rice, bergamot pears and apples, adding the mixture into cooled
sorghum, pressing the mixture into a
yeast blank, and fermenting the
yeast blank at 40-48 DEG C for 45 days to obtain fermented grains; uniformly mixing the cooled
sorghum with the fermented grains, cooking and cooling to obtain a material 1; adding
red yeast rice, apples, bergamot pears and
musa basjoo into the material 1; pressing into a koji blank, fermenting for 45 days at 40-48 DEG C, and distilling to obtain a base
wine 1 and a material 2 after
fermentation is completed; cooling the material 2, adding red
yeast rice and apples, pressing into a yeast blank, fermenting at 40-48 DEG C for 45 days, and distilling to obtain base
wine 2; repeating for 5 times to obtain base liquor 3-7; cellaring and aging the base liquor 1, the base liquor 2 and the base liquor 3-7, and finally blending to obtain a finished product. According to the finished product disclosed by the invention, the production efficiency and the
aroma quality are improved on the basis of keeping the traditional
flavor.