Litchi mixed fermentation rice wine and manufacturing method thereof

The invention belongs to the technical field of wine making, and particularly relates to a litchi mixed fermentation rice wine and a manufacturing method thereof. The manufacturing method comprises the following steps: by using rice and litchi as raw materials, boiling, cooling by spreading, mixing with yeast, saccharifying, mixing litchi pulp with the saccharified rice unstrained wine, adding water, fermenting, pressing, clarifying, filtering and the like. By adding the litchi into the whole rice wine fermentation process, the fresh litchi endows the rice wine with new mouthfeel, and enhances the health care effect of the rice wine. The litchi mixed fermentation rice wine contains abundant vitamins, proteins and amino acids, and has the advantages of intense litchi fragrance, favorable mouthfeel and proper sweetness and sourness. 本发明属于酿酒技术领域，具体涉及种荔枝混合发酵米酒及其制作方法。以大米和荔枝为原料，大米经过蒸煮，摊凉，拌曲，糖化搭窝，加荔枝果浆与糖化完成的米醅混合，投水发酵，压制澄清过滤等步骤制备。本发明加入荔枝参与米酒的整个发酵过程，新鲜的荔枝赋予米酒新的口感，同时增强其保健效果。该荔枝混合发酵米酒含有丰富的维生素、蛋白质、氨基酸类物质，具有浓郁的荔枝香气，良好的口感，