CN110903926A - Method for producing orange flavor liquor by mixed solid state fermentation of sorghum and oranges - Google Patents

Abstract

The invention discloses a method for producing orange flavor liquor by mixing sorghum and oranges and carrying out solid state fermentation. Firstly, sorghum and orange are pretreated properly, then the sorghum is steamed, spread and dried in the air, mixed with fragrant yeast, mixed with orange juice and fermented. Distilling to obtain main body wine after fermentation; hydrolyzing pulp and peel residue of fructus Citri Tangerinae by enzymolysis, mixing with distiller's grains, adding Daqu with faint scent, and fermenting. The wine obtained in the fermentation process is squeezed and filtered, and then wine and lees are separated and blended with the main wine. The method can combine more nutrient substances and active ingredients in oranges with the white spirit, can meet the requirement on the flavor of the white spirit at present, has certain benefits on health by the active ingredients, and accords with the flavor health double-oriented development trend of the white spirit industry at present.

Description

Method for producing orange flavor liquor by mixed solid state fermentation of sorghum and oranges

Technical Field

The invention belongs to the field of deep processing of agricultural products, and particularly relates to a method for producing orange-flavor liquor by mixed solid state fermentation of sorghum and oranges.

Background

Sorghum, gramineous plants. The rice is sweet in taste, warm in nature and rich in starch, and is the most common raw material for brewing wine. Orange, rue family fruit. The orange peel contains components such as D-limonene and hesperidin, wherein the D-limonene is easily dissolved in ethanol, and the D-limonene is less soluble in other solvents; vitamin P in orange is dissolved in ethanol, and the vitamin P has strong antioxidant activity; limonin-nomilin in orange seeds is a very effective anticancer component and has high solubility in ethanol.

Oranges are mostly used for producing fruit wine in the wine making industry, and also used in the process of producing compound wine. However, the finished wine of brewed wine produced by using oranges mainly has fruit aroma, and has less aroma components and flavor substances. More importantly, the cost is high; in the production of blended wines, the requirement of extracting as much as possible of the active ingredients in oranges cannot be met. The sorghum is used as a brewing raw material, and the obtained finished wine contains more flavor substances and has different tastes of different white wines. In addition, in recent years, various active ingredients such as tetramethylpyrazine and polypeptides have been found in white spirits. At present, the white spirit industry begins to take flavor health dual guidance as a direction for industry development, so that enriching the flavor of white spirit and improving active ingredients in the white spirit are new requirements of the white spirit industry.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a method for producing white spirit with orange flavor by mixing sorghum and oranges and performing solid state fermentation, namely, the white spirit with orange flavor is produced by taking sorghum, oranges, enzyme preparations and distiller's yeast as raw materials and bran and the like as auxiliary materials and adopting a solid state fermentation brewing mode.

In order to achieve the purpose, the overall scheme of the invention is as follows:

cleaning sorghum, removing impurities, soaking for 24h, peeling orange, and squeezing to obtain orange juice. Steaming sorghum for the first time, stewing in water, steaming again, spreading and drying the sorghum in the air by using orange juice instead of grain beating water, and then mixing with fragrant Daqu for fermentation. After fermentation is finished, distilling to obtain first round wine; mixing pulp residue and peel residue of fructus Citri Tangerinae with distilled distiller's grains, stirring with Daqu starter, and fermenting. The wine obtained in the fermentation process is squeezed and filtered to obtain the second round wine. The two rounds of wine are blended after aging. The method comprises the following specific steps:

(1) raw material preparation

Selecting a sorghum (produced from Liaoning Panjin) which has no mildew and full grains and high starch content as a main raw material in a fermentation stage;

selecting the oranges (produced from Guangxi Nanning) which are not deteriorated, not completely mature and not affected by diseases as ingredients for subsequent fermentation;

selecting bran (produced from Kaifeng of Henan) which is free of mildew, peculiar smell and diseases as an auxiliary material in a fermentation stage;

selecting fragrant Daqu (produced in Shiwein Hubei) as fermentation starter;

selecting pectinase (food grade, summer enzyme preparation FDY2212, 60000U/g), cellulase (food grade, summer enzyme preparation FDG2226, 5000U/g), amylase (food grade, summer enzyme preparation FDG2231, 10000U/g) and the like as enzyme preparation raw materials required by enzymolysis of orange peel residues and pulp residues;

(2) sorghum pretreatment: taking 2.1-2.94 kg of sorghum (produced from Liaoning Chinese sumo), removing impurities, cleaning and reserving for later use;

(3) orange pretreatment: taking 0.42kg of cleaned and washed oranges (produced from south China Guangxi), carrying out skin and flesh separation, squeezing the pulp to obtain 0.3kg of orange juice, degassing the orange juice to remove dissolved oxygen in the orange juice and prevent active ingredients from being oxidized, adding 4.5g of citric acid, and storing at 20 ℃ for later use; taking bran (produced from Kaifeng Hainan) accounting for 5% of total fermentation raw material amount as auxiliary material, removing impurities, and keeping

(4) Soaking grains: and (3) placing the sorghum in the step (2) in an open container, and adding water until the sorghum is submerged by 10-15 cm. After soaking the grains for 24 hours, discharging grain soaking water for later use;

(5) steaming grains: placing the sorghum treated in the step (4) in a steamer for steaming grains, maintaining for 30min after the pressure reaches 0.14MPa for the first time, opening the steamer, adding water until the sorghum is 12cm higher than the sorghum, maintaining for 15min, discharging the water for stewing grains, steaming grains again, maintaining for 30min after the pressure reaches 0.05MPa, and opening the steamer;

(6) spreading and airing: slowly adding the orange juice treated in the step (3) into the sorghum treated in the step (5), and taking the temperature difference between the orange juice and the sorghum as a heat transfer driving force to rapidly cool the sorghum to room temperature so as to reduce the electricity consumption of an air cooler in the traditional spreading and drying process;

(7) mixing materials: adding the fragrant yeast (produced from Shibataea Hubei) which accounts for 10% of the total amount of the fermentation raw materials into the sorghum treated in the step (6), adding bran (produced from Kaifeng of Henan) which accounts for 5% of the total amount of the fermentation raw materials, and uniformly stirring;

(8) fermentation: placing the material treated in the step (7) in a ground jar, covering the surface with a film, fermenting at 24 ℃ for 25 days, measuring the temperature of fermented mash every day, and if the temperature is slowly raised, opening the film for 6h to ensure that oxygen in the air fully enters the ground jar;

(9) wine steaming: and distilling the fermented grains by using a wine distilling device or a distilling device to obtain the first round wine. 25ml (about 1% of the total fermentation starting material) was initially taken as the foreshot and stored in a separate vessel, and then the main portion was evaporated and the tailing was started in another vessel until the alcohol reading was 40% vol or less.

(10) Fermenting the spent grains and the vinasse: taking 0.1kg of orange peel dregs and pulp dregs, and adding pectinase (food grade, summer enzyme preparation FDY2212, 60000U/g), 3% amylase (food grade, summer enzyme preparation FDG2231, 10000U/g) and 5% cellulase (food grade, summer enzyme preparation FDG2226, 5000U/g) which account for 4% of the weight of the orange peel dregs and the pulp dregs respectively into the orange peel dregs and the pulp dregs, carrying out enzymolysis on the orange peel dregs and the pulp dregs, mixing the orange peel dregs and the pulp dregs with 2kg of vinasse left after steaming, stirring the mixture with 0.21kg of fragrant Daqu, and fermenting for 15 days according to the fermentation condition in the step (8);

(11) squeezing and filtering: squeezing and filtering the wine obtained by fermentation in the step (10) by a filter press to obtain a second round of wine;

(12) aging: preserving the wine obtained in the steps (9) and (11) at 20 ℃ for 180 days;

(13) blending: blending the aged wine of different batches, and then placing the wine in a clean container; the blended wine can be aged again or drunk directly without aging.

The obtained finished wine not only has the flavor of the traditional fermented wine, but also just blends the flavor of oranges. In addition, the active ingredients of the white spirit ensure the flavor of the white spirit and meet the pursuit of the contemporary people on health.

The invention has the following advantages and beneficial effects:

the scheme of the invention is just for the purposes of enriching the flavor of the white spirit and improving the active ingredients in the white spirit, the flavor substances in the fermentation process are enriched by utilizing the solid state fermentation process, and in addition, the fruits rich in various healthy active ingredients, such as oranges, are used as the raw materials for fermentation, so that the content of the active ingredients in the obtained wine is improved, and the variety is increased.

The invention utilizes the mixed solid state fermentation of sorghum and orange to make the obtained distilled liquor have orange flavor; after the orange is separated from the skin, the juice obtained by squeezing is used as solid state fermentation together with the sorghum, and a round of wine is obtained by distillation. And (3) carrying out enzymolysis on orange peel residues and pulp residues, mixing with distilled vinasse, mixing with yeast, fermenting, and squeezing to obtain two rounds of wine. Respectively aging the first round of wine and the second round of wine and blending; the active substances in oranges are mostly present in orange peels and pulps, and have high solubility in ethanol. The active substances contained in the orange peel residue and the orange pulp residue fermented together with the vinasse can be dissolved out along with the ethanol generated by fermentation, and are separated after being squeezed. The wine obtained after blending contains more active ingredients; the distilled grain obtained by distillation can be reused, can be used for continuous production and also conforms to the clean production concept. In addition, the unique fruit faint scent flavor of the oranges can also endow the finished wine with orange flavor, and the obtained wine has the orange flavor and contains more active ingredients, thereby meeting the double-guide development trend of healthy flavor in the current white spirit industry.

Drawings

FIG. 1 is a schematic diagram of the process of the invention.

Detailed Description

The invention is further described in detail below with reference to the figures and specific examples.

Example 1

The method for producing the white spirit with the orange flavor by the mixed solid state fermentation of sorghum and oranges in the embodiment comprises the following steps:

(1) raw material preparation

Selecting a sorghum (produced from Liaoning Panjin) which has no mildew and full grains and high starch content as a main raw material in a fermentation stage;

selecting the oranges which are not deteriorated, not completely mature and not affected with diseases (produced from Guangxi Nanning) as ingredients for subsequent fermentation;

selecting bran (produced from Kaifeng of Henan) which is free of mildew, peculiar smell and diseases as an auxiliary material in a fermentation stage;

selecting fragrant Daqu (produced in Shiwein Hubei) as fermentation starter;

selecting pectinase (food grade, summer enzyme preparation FDY2212, 60000U/g), cellulase (food grade, summer enzyme preparation FDG2226, 5000U/g) and amylase (food grade, summer enzyme preparation FDG2231, 10000U/g) as enzyme preparation raw materials required by enzymolysis of orange peel residues and pulp residues;

(2) sorghum pretreatment:

taking 2.10kg of sorghum (produced from Liaoning Chinese sumac), removing impurities, and cleaning for later use;

(3) orange pretreatment

Removing impurities from 0.42kg of cleaned and washed fructus Citri Tangerinae (produced in south China Guangxi), separating skin and pulp, squeezing pulp to obtain 0.3kg of fructus Citri Tangerinae juice, degassing to remove dissolved oxygen to prevent oxidation of active components, adding citric acid 4.5g, and storing at 20 deg.C; collecting the residual pulp residue and tangerine peel residue for later use; taking 0.12kg of bran (produced in Henan Kaifeng) as raw materials, and removing impurities for later use;

(4) soaking grains:

and (3) placing the sorghum in the step (2) in an open container, and adding water until the sorghum surface is submerged by 12 cm. After soaking the grains for 24 hours, discharging grain soaking water for later use;

(5) steaming grains:

placing the sorghum treated in the step (4) in a steamer for steaming grains, maintaining for 30min after the pressure reaches 0.14MPa for the first time, opening the steamer, adding water until the sorghum is 12cm higher than the sorghum, maintaining for 15min, discharging the water for stewing grains, steaming grains again, maintaining for 30min after the pressure reaches 0.05MPa, and opening the steamer;

(6) spreading and airing: slowly adding the orange juice treated in the step (3) into the sorghum treated in the step (5), and taking the temperature difference between the orange juice and the sorghum as a heat transfer driving force to rapidly cool the sorghum to room temperature so as to reduce the electricity consumption of an air cooler in the traditional spreading and drying process;

(7) mixing materials: adding 0.24kg of fragrant Daqu (produced in Hebei Shiwei in Hubei), adding into the sorghum treated in step (6), adding 0.12kg of bran (produced in Henan Kaifeng), and stirring;

(8) fermentation:

placing the material treated in the step (7) in a ground jar, covering the surface with a film, fermenting at 24 ℃ for 25 days, measuring the temperature of fermented mash every day, and if the temperature is slowly raised, opening the film for 6h to ensure that oxygen in the air fully enters the ground jar;

(9) wine steaming:

distilling the fermented grains by a wine distilling device or a distilling device to obtain a first round of wine; starting to take 25ml (accounting for about 1% of the total raw material amount of the fermentation) as a wine head, storing the wine head by using a container, steaming out a main body part, and starting to take a wine tail by using another container when the alcohol meter reading is below 40% vol;

(10) fermenting the spent grains and the vinasse: taking 0.1kg of orange peel dregs and pulp dregs, adding 0.004kg of pectinase (60000U/g), 0.003kg of amylase (10000U/g), 0.005kg of cellulase (5000U/g) and the like into the orange peel dregs and the pulp dregs for enzymolysis, mixing the mixture with 2kg of vinasse left after steaming, stirring the mixture with 0.21kg of fragrant Daqu, and fermenting for 15 days according to the fermentation conditions in the step (8);

(11) squeezing and filtering: squeezing and filtering the wine obtained by fermentation in the step (10) by a filter press to obtain a second round of wine;

(12) aging:

preserving the wine obtained in the steps (9) and (11) at 20 ℃ for 180 days;

(13) blending:

blending the aged wine of different batches, and then placing the wine in a clean container; the blended wine can be aged again or drunk directly without aging.

Example 2

The method for producing the white spirit with the orange flavor by the mixed solid state fermentation of sorghum and oranges in the embodiment comprises the following steps:

(1) raw material preparation

Selecting a sorghum (produced from Liaoning Panjin) which has no mildew and full grains and high starch content as a main raw material in a fermentation stage;

selecting the oranges which are not deteriorated, not completely mature and not affected with diseases (produced from Guangxi Nanning) as ingredients for subsequent fermentation;

selecting bran (produced from Kaifeng of Henan) which is free of mildew, peculiar smell and diseases as an auxiliary material in a fermentation stage;

selecting fragrant Daqu (produced in Shiwein Hubei) as fermentation starter;

selecting pectinase (food grade, summer enzyme preparation FDY2212, 60000U/g), cellulase (food grade, summer enzyme preparation FDG2226, 5000U/g) and amylase (food grade, summer enzyme preparation FDG2231, 10000U/g) as enzyme preparation raw materials required by enzymolysis of orange peel residues and pulp residues;

(2) sorghum pretreatment: taking 2.52kg of sorghum, removing impurities, and cleaning for later use;

(3) orange pretreatment: taking 0.42kg of cleaned and washed orange (produced from south China Guangxi), carrying out skin and flesh separation, squeezing the pulp to obtain 0.3kg of orange juice, degassing the orange juice to remove dissolved oxygen in the orange juice and prevent active ingredients from being oxidized, adding 4.5g of citric acid, and storing at 20 ℃; collecting the residual pulp residue and tangerine peel residue for later use; taking 0.141kg of bran (produced in Henan Kaifeng) as an auxiliary material, and removing impurities for later use;

(4) soaking grains: and (3) placing the sorghum in the step (2) in an open container, and adding water until the sorghum surface is submerged by 12 cm. After soaking the grains for 24 hours, discharging grain soaking water for later use;

(5) steaming grains: placing the sorghum treated in the step (4) in a steamer to steam grains, maintaining for 30min after the pressure reaches 0.14MPa for the first time, opening the steamer, adding water until the sorghum is 12cm higher than the sorghum, maintaining for 15min, discharging the water for stewing grains, steaming grains again, maintaining for 30min after the pressure reaches 0.05MPa, and opening the steamer; (6) spreading and airing:

slowly adding the orange juice treated in the step (3) into the sorghum treated in the step (5), and taking the temperature difference between the orange juice and the sorghum as a heat transfer driving force to rapidly cool the sorghum to room temperature so as to reduce the electricity consumption of an air cooler in the traditional spreading and drying process;

(7) mixing materials: adding 0.282kg of fragrant Daqu (produced in Hebei Shiwei in Hubei), adding into the sorghum treated in step (6), adding 0.141kg of bran (produced in Henan Kaifeng), and stirring;

(8) fermentation: placing the material treated in the step (7) in a ground jar, covering the surface with a film, fermenting at 24 ℃ for 25 days, measuring the temperature of fermented mash every day, and if the temperature is slowly raised, opening the film for 6h to ensure that oxygen in the air fully enters the ground jar;

(9) wine steaming: and (3) distilling the fermented grains by using a wine distilling device or a distilling device to obtain the wine. Starting to take 25ml (accounting for about 1 percent of the total raw material amount of the fermentation) as a wine head, storing the wine head by using a container separately, then steaming out the wine head as a main part, and starting to take a wine tail by using another container when the alcohol meter reading is below 40 percent vol;

(10) fermenting the spent grains and the vinasse: taking 0.1kg of orange peel residues and pulp residues, respectively adding 0.004kg of pectinase (food grade, summer enzyme preparation FDY2212, 60000U/g), 0.003kg of amylase (food grade, summer enzyme preparation FDG2231, 10000U/g), 0.005kg of cellulase (food grade, summer enzyme preparation FDG2226, 5000U/g) and the like into the orange peel residues and the pulp residues, carrying out enzymolysis on the orange peel residues and the pulp residues, mixing the obtained mixture with 2kg of vinasse left after steaming, stirring the obtained mixture with 0.21kg of fragrant Daqu, and fermenting for 15 days according to the fermentation conditions in the step (8);

(11) squeezing and filtering: squeezing and filtering the wine obtained by fermentation in the step (10) by a filter press to obtain a second round of wine; (12) aging:

preserving the wine obtained in the steps (9) and (11) at 20 ℃ for 180 days;

(13) blending: blending the aged wine of different batches, and then placing the wine in a clean container; the blended wine can be aged again or drunk directly without aging.

Example 3

The method for producing the white spirit with the orange flavor by the mixed solid state fermentation of sorghum and oranges in the embodiment comprises the following steps:

(1) raw material preparation

Selecting a sorghum (produced from Liaoning Panjin) which has no mildew and full grains and high starch content as a main raw material in a fermentation stage;

selecting the oranges which are not deteriorated, not completely mature and not affected with diseases (produced from Guangxi Nanning) as ingredients for subsequent fermentation;

selecting bran (produced from Kaifeng of Henan) which is free of mildew, peculiar smell and diseases as an auxiliary material in a fermentation stage;

selecting fragrant Daqu (produced in Shiwein Hubei) as fermentation starter;

selecting pectinase (food grade, summer enzyme preparation FDY2212, 60000U/g), cellulase (food grade, summer enzyme preparation FDG2226, 5000U/g) and amylase (food grade, summer enzyme preparation FDG2231, 10000U/g) as enzyme preparation raw materials required by enzymolysis of orange peel residues and pulp residues;

(2) sorghum pretreatment: taking 2.94kg of sorghum, removing impurities, and cleaning for later use;

(3) other raw material pretreatment: taking 0.42kg of cleaned and washed oranges (produced from south China Guangxi), carrying out skin and flesh separation, squeezing the pulp to obtain 0.3kg of orange juice, degassing the orange juice to remove dissolved oxygen in the orange juice and prevent active ingredients from being oxidized, and adding 4.5g of citric acid for storage; collecting the residual pulp residue and tangerine peel residue for later use; taking 0.162kg of bran (produced in Henan Kaifeng) as an auxiliary material, and removing impurities for later use;

(4) soaking grains: and (3) placing the sorghum in the step (2) in an open container, and adding water until the sorghum surface is submerged by 12 cm. After soaking the grains for 24 hours, discharging grain soaking water for later use;

(5) steaming grains: placing the sorghum treated in the step (4) in a steamer for steaming grains, maintaining for 30min after the pressure reaches 0.14MPa for the first time, opening the steamer, adding water until the sorghum is 12cm higher than the sorghum, maintaining for 15min, discharging the water for stewing grains, steaming grains again, maintaining for 30min after the pressure reaches 0.05MPa, and opening the steamer;

(6) spreading and airing: slowly adding the orange juice treated in the step (3) into the sorghum treated in the step (5), and taking the temperature difference between the orange juice and the sorghum as a heat transfer driving force to rapidly cool the sorghum to room temperature so as to reduce the electricity consumption of an air cooler in the traditional spreading and drying process;

(7) mixing materials: adding 0.324kg of fragrant Daqu (produced in Hebei Shiwei in Hubei), adding into the sorghum treated in step (6), adding 0.162kg of bran (produced in Henan Kaifeng), and stirring;

(8) fermentation: placing the material treated in the step (7) in a ground jar, covering the surface with a film, fermenting at 24 ℃ for 25 days, measuring the temperature of fermented mash every day, and if the temperature is slowly raised, opening the film for 6h to ensure that oxygen in the air fully enters the ground jar;

(9) wine steaming: and (3) distilling the fermented grains by using a wine distilling device or a distilling device to obtain the wine. 25ml (about 1% of the total raw material amount of the fermentation) is taken as a wine head, the wine head is stored by a container separately, then the main part is steamed out, when the alcohol reading is below 40% vol, the wine tail is taken by another container,

(10) fermenting the spent grains and the vinasse: taking 0.1kg of orange peel residues and pulp residues, adding 0.004kg of pectinase (food grade, summer enzyme preparation FDY2212, 60000U/g), 0.003kg of amylase (food grade, summer enzyme preparation FDG2231, 10000U/g) and 0.005kg of cellulase (food grade, summer enzyme preparation FDG2226, 5000U/g) into the orange peel residues, performing enzymolysis, mixing with 2kg of distilled grain stillage left after the distillation, stirring with 0.21kg of fragrant Daqu, and fermenting for 15 days according to the fermentation conditions in the step (8);

(11) squeezing and filtering: squeezing and filtering the wine obtained by fermentation in the step (10) by a filter press to obtain a second round of wine;

(12) aging: preserving the wine obtained in the steps (9) and (11) at 20 ℃ for 180 days;

(13) blending: blending the aged wine of different batches, and then placing the wine in a clean container; the blended wine can be aged again or drunk directly without aging.

Example results

And (3) sensory evaluation of the white spirit: 20 national primary tasters were invited to evaluate the finished wines from examples 1, 2 and 3, respectively, and the results are shown in the following table:

as is clear from the above sensory evaluation, the finished wine obtained in example 1 had a good taste.

And (3) analyzing active ingredients of the white spirit:

the wine products obtained in example 1, example 2 and example 3 were subjected to GC-MS to obtain active ingredient contents, and the results obtained by using nomilin and vitamin P, D-limonene as main comparison substances are shown in the following table:

。

Claims (1)

1. a method for producing white spirit with orange flavor by mixed solid state fermentation of sorghum and oranges is characterized by comprising the following steps: comprises the following steps:

(1) preparing raw materials:

selecting a sorghum which is not mildewed, has full grains and high starch content as a main raw material in a fermentation stage;

selecting the oranges which are not deteriorated, not completely mature and not affected by diseases as ingredients for subsequent fermentation;

selecting bran which is not mildewed, peculiar smell-free and diseased as an auxiliary material in a fermentation stage;

selecting fragrant yeast as fermentation yeast;

selecting pectinase, cellulase and amylase as enzyme preparation raw materials required by the enzymolysis of orange peel residues and pulp residues;

(2) sorghum pretreatment: taking 2.1-2.94 kg of sorghum, removing impurities, and cleaning for later use;

(3) orange pretreatment: taking 0.42kg of orange after impurity removal and cleaning, carrying out skin-meat separation, squeezing the pulp to obtain 0.3kg of orange juice, degassing the orange juice to remove dissolved oxygen in the orange juice and prevent active ingredients from being oxidized, adding 4.5g of citric acid, and storing at 20 ℃; collecting the residual pulp and orange peel for later use; taking bran accounting for 5 percent of the total fermentation raw material as an auxiliary material, and removing impurities for later use;

(4) soaking grains: placing the sorghum in the step (2) in an open container, and adding water until the sorghum submerges 10-15 cm above the surface of the sorghum; after soaking the grains for 24 hours, discharging grain soaking water for later use;

(5) steaming grains: placing the sorghum treated in the step (4) in a steamer for steaming grains, maintaining for 30min after the pressure reaches 0.14MPa for the first time, opening the steamer, adding water until the sorghum is 12cm away from the sorghum, maintaining for 15min, discharging the water for stewing grains, steaming grains again, maintaining for 30min after the pressure reaches 0.05MPa, and opening the steamer;

(6) spreading and airing: slowly adding the sorghum processed in the step (5) into the orange juice processed in the step (3), and taking the temperature difference between the two as a heat transfer driving force to rapidly cool the sorghum to room temperature so as to reduce the electricity consumption of an air cooler in the traditional spreading and drying;

(7) mixing materials: adding the fragrant yeast rice accounting for 10% of the total amount of the fermentation raw materials into the sorghum treated in the step (6), simultaneously adding bran accounting for 5% of the total amount of the fermentation raw materials, and uniformly stirring;

(8) fermentation: placing the material treated in the step (7) in a ground jar, covering the surface with a film, fermenting at 24 ℃ for 25 days, measuring the temperature of fermented mash every day, and if the temperature is slowly raised, opening the film for 6h to ensure that oxygen in the air fully enters the ground jar;

(9) wine steaming: distilling the fermented grains by a wine distilling device or a distilling device to obtain a first round of wine; starting to take 25ml as a wine head, storing the wine head by using a container separately, then steaming out a main body part, and starting to take another container to take a wine tail when the alcohol meter reads below 40% vol;

(10) fermenting the spent grains and the vinasse: taking 0.1kg of orange peel residues and pulp residues, respectively adding pectinase, amylase and cellulase accounting for 4 percent of the weight of the orange peel residues and the pulp residues, 3 percent of the weight of the orange peel residues and the pulp residues, performing enzymolysis, mixing with 2kg of distilled grain stillage left after steaming, stirring with 0.21kg of fragrant Daqu, and fermenting for 15 days according to the fermentation conditions in the step (8);

(11) squeezing and filtering: squeezing and filtering the wine obtained by fermentation in the step (10) by a filter press to obtain a second round of wine;

(12) aging: preserving the wine obtained in the steps (9) and (11) at 20 ℃ for 180 days;

(13) blending: blending the aged wine of different batches, and then placing the wine in a clean container; the blended wine can be aged again or drunk directly without aging.

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