Preparation method for lily aromatic-type baijiu

The invention discloses a preparation method for baijiu, and belongs to the technical field of the baijiu brewing. The method is capable of using sorghum, rice, corn, and wheat as principal raw materials, and comprises steps of preparing smaller lumped koji fragrant fermented grains, preparing lily flower fermented wine, serially steaming and blending and the like, wherein the lily flower fermented wine is prepared by pulping lily petals, purified water and honey and fermenting, then membrane-filtering and concentrating. The brewed lily aromatic-type baijiu is simple in brewing method, the prepared lily aromatic-type baijiu keeps an original flavor and nutritional ingredients of the lily flower better, a baiju body is fine and smooth, and a remaining taste is fresh and clear. An aftertasteis sweet and aromatic simultaneously, and the lily aromatic-type baijiu has a typical elegant flavor of the lily flower. 本发明公开了种白酒的制备方法，属于酿酒技术领域，本发明以高粱、大米、玉米、小麦为主要原料包括制备小曲清香酒醅、制备百合花发酵酒、串蒸和勾调等步骤，其中百合花发酵酒是使用百合花瓣、纯净水和蜂蜜打浆后进行发酵，