| 摘要 |
A manufacturing method of peach liquor is provided to improve the flavor, color, clearness of liquor, taste, after taste, price competitive powder and marketability of the liquor by mixing and fermenting the unsteamed rice and peach. The manufacturing method of peach liquor comprises the steps of: mixing the unsteamed rice which is washed, dipped, dehydrated and pulverized, peach which is pressurized and crushed, water, saccharification enzyme and yeast, and fermenting the mixture at 20-30 deg. C for 5-10 days(120); filtering the mash obtained from the fermentation(130); preheating the filtered mash(140); distilling the preheated mash(150); maturing the distilled liquor for at least 3 months(160); adding water into the matured distilled liquor to regulate it to desired alcohol degree(170); and filtering the alcohol concentration-regulated distilled liquor(180). |
