Preparation method of functional hibiscus flower and loquat wine

The invention relates to the technical field of wine brewing, and provides a preparation method of functional hibiscus flower and loquat wine in order to solve the problems of single taste and single function of yellow rice wine in the prior art, freshly squeezed loquat juice and hibiscus flowers are added in the yellow rice wine brewing process and can be fermented with yeast for multiple times to form the multi-flavor functional hibiscus flower and loquat wine. The preparation method is simple in process, original nutrients of the loquat juice and the hibiscus flower juice are not damaged when the loquat juice and the hibiscus flower juice are mixed with the yellow rice wine, and is coordinated and complemented with the yellow rice. 本发明涉及酒酿造技术领域，为解决目前黄酒口味单一、功能性单一的问题，本发明提出了一种功能性木槿花枇杷酒的制备方法，在黄酒酿造过程中加入鲜榨枇杷汁与木槿花，与酵母进行多次发酵，形成多口味、功能性木槿花枇杷酒。工艺简单，同时枇杷汁与木槿花汁在与黄酒混合时不破坏各自原有营养，又能与黄酒风味相协调，风味互补。