A processing method of maotai-flavor SOD liquor

The invention discloses a processing method of Maotai-flavor SOD liquor. Sorghum, wheat, corn, glutinous rice and rice containing SOD are respectively crushed, and the sorghum, wheat, corn, glutinous rice and rice are rich in trace elements and stirred evenly to obtain a mixture, adding moistening liquid into the mixture, and stirring again to obtain five grain moistening materials; covering chaff above the five-grain moistening material, steaming grain in a retort to obtain hot grain, and cooling the upper chaff for later use; spreading and airing the hot grain and stirring it with Daqu with half of the total weight to obtain material A; adding residual Daqu into the wine tank and the chaff obtained in the step B and stirring to obtain material B; covering material B on material A, stacking at 20 °C with a stacking height of Im; when the top temperature of the pile reaches 48 °C, the cellar is poured with water 10% of the total weight of materials A and B, and the fermentation period is more than 40 days; after fermentation, the soy sauce-flavor SOD liquor was extracted by steam pressure cooker at high temperature and pressure of 0.8 MPa for 30min, and the stock solution was obtained. The stock solution was left standing for 12 days and filtered to obtain soy sauce-flavor SOD liquor. 64t Figure 1