Pure grain brewing fruity-type spirit and preparation method thereof

Abstract

The invention provides pure grain brewing fruity-type spirit and a preparation method thereof. The pure grain brewing fruity-type spirit is prepared by the following raw materials in parts by weight:20-30 parts of mung bean, 10-20 parts of myotonin, 10-15 parts of potatoes, 30-60 parts of sorghum, 20-40 parts of wheat, 20-40 parts of rice, 20-30 parts of millet, 20-40 parts of glutinous rice, 10-20 parts of small red beans, 10-30 parts of yellow rice, 10-20 parts of black rice, 0-10 parts of white kidney beans, 0-10 parts of pinto beans, 0-10 parts of peanuts, 0-10 parts of black soya beans,0-5 parts of semen sesami nigrum, 20-30 parts of buckwheat, 10-20 parts of soybeans and 20-50 parts of corn. A product of the pure grain brewing fruity-type spirit keeps strong cellar fragrance, and is lasting in aftertaste. Sweet, soft and fresh aftertaste feeling is increased for the fruity-type spirit, so the fruity-type spirit is more abundant in mouthfeel, and popular with more consumers.

Description

technical field [0001] The invention belongs to the technical field of brewing methods, and in particular relates to a fruit-flavor liquor brewed from pure grains and a preparation method thereof. Background technique [0002] As a special cultural form, wine culture has its unique status in traditional Chinese culture. In the history of civilization for thousands of years, wine has penetrated into almost every field of social life. First of all, China is a country based on agriculture, so all political and economic activities are based on agricultural development. In China, the vast majority of wine is brewed from grain. Wine is closely attached to agriculture and has become a part of the agricultural economy. The abundance of grain production is a barometer of the rise and fall of the wine industry. The rulers of each dynasty adjusted the production of wine by promulgating or lifting the ban according to the grain harvest, so as to ensure the people's food. In some loca...

AI Technical Summary

Problems solved by technology

However, the fruity-flavored liquor has a strong taste and lacks sweetness. When the bottle is opened, the strong aroma often hits the face, lacking the feeling of sweetness, softness and refreshing aftertaste.

At the same time, because fruit-flavored liquor often needs multiple distillations to increase its richness, the formaldehyde content will also increase exponentially after multiple distillations. In 2006, formaldehyde was recognized as a class I carcinogen by the International Agency for Research on Cancer, namely There is sufficient evidence of carcinogenicity to humans. Most of the existing fruit-flavored liquors maintain a formaldehyde content of around 5.59mg / L. However, my country has not yet formulated a limit standard for formaldehyde in distilled liquors.