A fruit flavor nutrition corn liquor and brewing method

The present invention discloses a maize liquor jujube flavor and nutrition brewing method. Brewing method according to the present invention comprises the steps of: (1) to the embryos, with the consumption of alcohol soaked maize, corn steep powder dried after leaching standby, the standby extract centrifuged sealed after pulverization; (2) Fresh dates cleaned, after beating and mixing corn steep powder, steamed rice hulls was added thereto, sufficiently mixed, cooked; (3) cellulase enzyme was added and the temperature Okuma, cooking clinker to mix, sealed fermentation 35 45 days; and (4) distilling the fermentation is completed, the original placed on the ceramic vat liquor reservoir; (5) the original wine, and processing Whey extract mixed and filtered to give the finished wine. High corn liquor nutrients present invention, alcohol control, jujube flavor taste good, not only to meet the needs of general consumers, the wine industry is also in line with our idea of ​​a "grain-saving, high-quality, low-grade, multi-species, low consumption, less pollution, high efficiency, "the direction of development.