CN115287136A

CN115287136A - Maotai-flavor yeast seed inoculated Daqu, preparation method thereof and composite flavor type white spirit brewing method

Info

Publication number: CN115287136A
Application number: CN202111644647.4A
Authority: CN
Inventors: 王海英
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-12-30
Filing date: 2021-12-30
Publication date: 2022-11-04

Abstract

The invention discloses a sauce flavor yeast seed inoculated Daqu and a preparation method thereof, and a composite flavor type liquor brewing method, wherein the preparation method of the sauce flavor yeast seed inoculated Daqu comprises the following steps: (1) batching: the raw materials comprise, by weight, 45-55 parts of flour, 45-50 parts of bran, 4-6 parts of sauce flavor yeast and 4-10 parts of fresh distiller's grains; (2) stirring materials: firstly, mixing the raw materials according to a proportion, uniformly stirring, adding water into the dry material mixture while stirring until the water is uniformly mixed, wherein the added water accounts for 40-45% of the weight of the dry material mixture; (3) briquetting: pressing and forming the bent material into a bent blank by a bent die; (4) entering a room: putting the qualified koji blank into a koji room; and (5) cultivating: fermenting for 1-2 months, wherein the highest temperature of the yeast blank is controlled at 58-62 ℃; and (6) warehousing: and (5) airing the yeast until the temperature of the yeast is even to the room temperature or slightly higher than the room temperature, and storing and warehousing. The invention can brew the compound-flavor liquor with various flavors and tastes so as to meet the requirements of consumers.

Description

Sauce flavor yeast seed inoculated Daqu, preparation method thereof and composite flavor type white spirit brewing method

Technical Field

The invention relates to a brewing process, in particular to sauce flavor yeast inoculated Daqu and a preparation method thereof, and a composite flavor type white spirit brewing method.

Background

The yeast is the bone of the wine, and the yeast has a relatively obvious influence on the formation of flavor substances (trace components) of the original wine. The liquor has high ethyl lactate content, low ethyl acetate content, low total acid content, heavy astringency of the original liquor, and influence on the quality of the white liquor.

At present, the raw material types and the mixture ratio used for brewing the wine base always use the original method, the component structure and the porosity inside the yeast blocks after pressing influence the formation of microorganisms required by brewing, the generated flora does not reach the brewing requirement of the wine base, and the fragrance and the brewing fermentation of the wine base are not fundamentally improved.

In order to improve the quality of the wine base, the starter propagation process must be started, and the microbial flora for producing the flavor substances is directionally cultured to produce corresponding aroma substances. The fermentation starter culture needs to be carried out based on the metabolism principle of brewing microorganisms, and the types of microorganisms in the starter are improved.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention aims to provide the Maotai-flavor yeast inoculated Daqu, the preparation method thereof and the composite flavor type liquor brewing method, so that Maotai-flavor type liquor with various flavors and tastes can be prepared to meet the requirements of consumers.

The invention discloses a sauce-flavor yeast seed inoculated Daqu, which is prepared by mixing raw materials and then culturing and fermenting, wherein the raw materials comprise, by weight, 45-55 parts of flour, 45-50 parts of bran, 4-6 parts of sauce-flavor yeast seed and 4-10 parts of fresh distiller's grains.

Preferably, in some embodiments, the raw materials comprise, by weight, 50-55 parts of flour, 45-50 parts of bran, 4-6 parts of sauce flavor yeast and 4-8 parts of fresh distiller's grains.

On the other hand, the invention discloses a preparation method of sauce flavor yeast inoculated Daqu, which comprises the following steps:

(1) Preparing materials: preparing by inoculating the raw materials of the yeast for making soy sauce according to the sauce-flavor yeast seeds;

(2) Mixing materials: firstly, flour, bran, soy sauce flavor yeast seeds and fresh distiller's grains are mixed according to a proportion to be dry materials and stirred uniformly, then water is slowly added into the dry material mixture while stirring, the added water amount is 40-45% of the weight of the dry material mixture, and the materials are stirred uniformly until the yeast materials have certain viscosity and are not sticky to hands, have no pimples and have no dry powder;

(3) Briquetting: pressing and forming the bent material into a bent blank by a bent die, wherein the surface of the bent blank is smooth, and the edges and corners are clear;

(4) Entering a house: putting the qualified yeast blank into a yeast room, and preparing for bacteria cultivation and fermentation;

(5) And (3) bacteria cultivation: the method comprises the steps of adding enzyme, turning over yeast and the like, fermenting for 1-2 months, wherein the highest temperature of yeast blank is controlled at 58-62 ℃;

(6) Warehousing: and (5) drying the yeast until the temperature of the yeast is even to room temperature or slightly higher than the room temperature, namely storing, and storing the yeast blank for at least 3 months.

Preferably, the step (3) is to compact, and the specification of the curved blank is as follows: the length is 30-35 cm, the width is 20-22 cm, and the thickness is 8-10 cm.

Preferably, the step (4) is carried out in a room, and the temperature and the humidity in the room are controlled to be 8-30 ℃ and 50-60% respectively in the room-entering bacterium culturing process.

Preferably, the entering of step (4) comprises: firstly, rice hulls of 5-8 cm are paved in the curved house, and the roof and the doors and windows are covered with heat insulation materials.

Preferably, the entering of step (4) comprises: the method comprises the steps of transferring the yeast blanks into a yeast chamber, arranging the yeast blanks into a 'one' shape or a 'hopper' shape at the interval between two adjacent yeast blanks of 5 cm to 7 cm, covering the surfaces of the yeast blanks with breathable materials and then covering with heat insulation materials.

Preferably, the bacteria culture in the step (5) comprises an enzyme loading stage, wherein the highest temperature of the enzyme loading stage is controlled to be 58-62 ℃, the bacteria culture is carried out for 3-4 days, the first yeast turning is carried out, and each yeast blank is turned upside down once;

wherein the heat insulation material is a straw grate, and in the mildewing stage, the koji blank is covered by the straw grate which is in a wet state;

and after the mildewing stage is finished, the straw gate is in a dry state.

Preferably, the maximum temperature is controlled to be not more than 58 ℃ after the first bending, when the temperature of the bent blank is in a descending trend, the second bending is carried out, and the bent blocks are added into 2-3 layers.

Preferably, after the second koji turning, the temperature range is controlled to be 45-60 ℃, and the culture is carried out for 2-3 days to carry out the koji stacking.

Preferably, the temperature of the heap koji is raised to the maximum temperature of 58-62 ℃, the heap koji is cultured for 2-3 days, when the temperature of the heap koji is in a descending trend, the koji is turned for the third time, and the koji blocks are added to 5-8 layers.

In another aspect of the invention, the invention discloses a brewing method of composite flavor type white spirit, which comprises the steps of inoculating the sauce flavor yeast strain with the yeast prepared by the preparation method of the yeast, grinding the yeast into yeast powder, uniformly adding the yeast powder into grains in a kiln pool, sealing and fermenting for 50-60 days, taking out, uniformly stirring, putting into a retort, and distilling to produce the white spirit.

Preferably, the kiln pool is a red rock cellar, a mud cellar or a ceramic cylinder.

Preferably, the foodstuff is rice or sorghum.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

FIG. 1 is a flow chart of a preparation method of sauce flavor yeast inoculated Daqu;

FIG. 2 is a flow chart of a brewing method of the compound flavor type white spirit.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.

In the process of cultivating the yeast for making hard liquor, the inventor discovers that the existing yeast strains are adopted, so that more strains for producing lactic acid and less acetic acid bacteria are produced, the taste of the white liquor is influenced to a certain extent, and the quality improvement of the raw liquor is influenced. In order to improve the taste of the wine base, the content of lactic acid and ethyl lactate needs to be reduced, a novel sauce-flavor yeast strain needs to be developed, beneficial microorganisms grow out through the yeast strain in a directional mode, more lipid substances can be formed through biochemical reaction in a kiln pool, the content of lactic acid and ethyl lactate is reduced, and the taste of the wine base is mellow and sweet.

In order to directionally grow more beneficial microbial floras, a proper culture medium is required to be selected, the fresh throwing groove is considered to contain rich carbohydrate, protein, inorganic salt and the like, so that required nutritional ingredients are provided for the microbial floras, and the fresh throwing groove has a certain acidity (PH value) and can promote the growth of microorganisms required by sauce-flavor yeast brewing. Thus, the targeted screening and modification of the microorganisms in the yeast are achieved. The flour has higher content of starch than wheat, contains more gluten, has strong adhesive force, and is most suitable for the growth of aspergillus. To the inventor, through a large amount of experiments, flour, bran, yeast seeds and fresh waste tanks are finally selected as raw materials, and the raw material proportion is further optimized, so that excellent strains are obtained, the production requirements are met,

the invention discloses sauce-flavor yeast seed inoculated Daqu, which is prepared by mixing raw materials and then performing bacteria culture and fermentation, wherein the raw materials comprise, by weight, 45-55 parts of flour, 45-50 parts of bran, 4-6 parts of sauce-flavor yeast seed and 4-10 parts of fresh distiller's grains. The raw materials can be directly purchased in the market, for example, the sauce flavor yeast is outsourced high-quality sauce flavor yeast, and the fresh distiller's grains are formed in the production process.

Compared with the prior art, the sauce flavor type yeast seed inoculated Daqu has the advantages that the raw materials and the proportion are adjusted, the stability of microbial flora is guaranteed to a certain extent, excellent microbial flora is directionally screened out, and corresponding acid and ester are generated through the biochemical reaction of microbial enzyme under the sealed fermentation condition of a cellar, so that the acid and ester structure in the raw wine is changed, and the sauce flavor type yeast seed inoculated Daqu has the sauce flavor, the thick flavor and the clear flavor. Particularly, the flour in the adjusted raw material formula replaces wheat, has higher content of starch compared with the wheat, also contains more gluten, has strong adhesive force, and is most suitable for the growth of aspergillus, so that the inoculated Daqu is applied to brewing of white spirit, and the brewed base wine has strong fragrance and long sweet taste.

Preferably, in some embodiments, the raw materials for inoculating the sauce flavor yeast with the yeast for making hard liquor comprise, by weight, 50-55 parts of flour, 45-50 parts of bran, 4-6 parts of yeast and 4-8 parts of fresh distiller's grains. The raw wine brewed by the Daqu produced according to the proportion has the advantages that the main ester in the raw wine is obviously changed, and the content of the ethyl lactate is greatly reduced.

Therefore, the invention discloses a preparation method of sauce flavor yeast inoculated Daqu, which comprises the following steps:

(1) Preparing materials: preparing for inoculating a raw material of a koji to the sauce-flavor koji according to claim 1 or 2;

(2) Mixing materials: firstly, flour, bran, yeast seeds and fresh distiller's grains are mixed according to a proportion to dry materials and are stirred uniformly, then water is slowly added into the dry material mixture while stirring, the added water amount is 40-45% of the weight of the dry material mixture, and the materials are stirred uniformly until the yeast materials have certain viscosity and are not sticky to hands, have no pimples and have no dry powder;

(3) And (3) briquetting: pressing and forming the bent material into a bent blank by a bent die, wherein the surface of the bent blank is smooth, and the edges and corners are clear;

(4) Entering a house: putting the qualified yeast blank into a yeast room to prepare for bacteria cultivation and fermentation;

(5) And (3) bacteria cultivation: fermenting for 1-2 months including stages of mildewing, turning over yeast and the like, wherein the highest temperature of the yeast blank is controlled to be 58-62 ℃;

(6) Warehousing: and (5) airing the yeast until the temperature of the yeast is even to the room temperature or slightly higher than the room temperature, storing and warehousing, and storing the yeast blank for at least 3 months. Wherein the product temperature refers to the temperature of the bent blank.

In some embodiments, in the material mixing in the step (2), the water adding amount is determined according to the air temperature, the water volatilization is fast in summer and autumn, the water adding amount is large and is controlled to be 42-45%; in winter and spring, the water volatilization is slow, and the water adding amount is generally controlled to be 40-42%. The yeast material after being evenly stirred has certain viscosity, no hand sticking, no pimple and no dry powder. Only when the mixture is sufficiently and uniformly stirred, a larger number of microorganisms can grow. After fully stirring, the viscosity of the yeast material is 4200-5000Pa.S, the viscosity can be 4200Pa.S,4300Pa.S,4400Pa.S,4500Pa.S,4600Pa.S,4700Pa.S,4800Pa.S,4900Pa.S and 5000Pa.S, so that the consistency of the specification and size of the yeast blank obtained by pressing in the step (3) and the uniformity of the internal and external density are ensured.

Preferably, the step (3) is to compact, and the specification of the curved blank is as follows: the length is 30-35 cm, the width is 20-22 cm, and the thickness is 8-0 cm. The mechanical buckling is adopted, so that the size and the density of each koji blank are uniform and consistent, the internal and external looseness of the koji blanks are consistent, the growth of microbial flora such as mildew and yeast can be further promoted, and more beneficial microorganisms can be enriched.

Preferably, the step (4) is carried out, and the temperature and the humidity in the room are controlled to be respectively between 8 and 30 ℃ and between 50 and 60 percent in the room-entering bacterium culturing process. Because the temperature and the humidity in the koji room directly influence the screening and the growth of microbial floras, the temperature and the humidity of the koji room are controlled to be in the range, which is beneficial to the growth of various beneficial microorganisms during brewing.

In some embodiments, the entering into the room in step (4) above includes: firstly, rice hulls of 5-8 cm are paved in the koji room, so that koji blanks do not contact the ground, ventilation is facilitated, fermentation is facilitated, heat insulation materials such as grass grids are covered on the roof, the heat insulation and moisture preservation effects are achieved, then the koji blanks are transferred into the koji room, the condition that only qualified koji blanks can enter the room is emphasized again, and the koji blanks which are rotten during transportation are required to be pressed again, and then the koji blanks can enter the room.

In some implementations, the interval between two adjacent yeast blanks is 5 cm to 8 cm, the temperature is higher in summer and autumn, the interval between the yeast blanks is 7 cm and 8 cm, the temperature is lower in winter and spring, and the interval between the yeast blanks is 5 cm and 6 cm when the fermentation temperature is reached. The above-mentioned curved blanks are arranged into a "straight" form or "hopper" form, and on the surface of the above-mentioned arranged curved blanks the air-permeable material, for example, cloth bag is covered, then the heat-insulating material, for example, straw grate is covered. The bent blank arrangement is designed to be in a straight shape or a hopper shape, so that ventilation, moisture removal and heat preservation are facilitated, stronger hyphae with the same length can be grown on the bent blank more favorably, and meanwhile, the bent blank can be conveniently wrapped by a breathable material in the follow-up process, wherein the breathable material can be the existing material such as a nylon bag.

In some embodiments, the step (5) of culturing the koji, wherein the culturing can be divided into stages of mold feeding, mold turning, mold airing and the like, the maximum temperature of the mold feeding stage can be controlled to be 58 ℃, 59 ℃, 60 ℃, 61 ℃ and 62 ℃, the high-temperature environment is more favorable for the conversion of the aroma substances in the koji blank, the koji blank is cultured for 3 days, 3.5 days and 4 days, the first mold turning is carried out, and each koji blank is inverted up and down once; and in the mould feeding stage, the bent blank is covered by a straw grate which is in a wet state to play a role in isolating and moisturizing, and after the mould feeding stage is finished, the straw grate is in a dry state to play a role in preserving heat.

In some embodiments, the bacteria culture in the step (5) is carried out, the highest temperature is controlled to be not more than 58 ℃ after the first turning over, the temperature of the yeast blank is in a descending trend, the temperature is in a descending trend, for example, the temperature of the yeast blank is 56.9 ℃, 56.8 ℃, 56.6 ℃, 56.4 ℃ and 56.2 ℃, the second turning over is carried out, the uniform fermentation culture of the yeast blocks is facilitated, the temperature and the humidity are controlled more favorably by adding 2-3 layers of the yeast blank, and the microorganisms required for brewing are cultured. Each of the above-mentioned "one" or "one" funnel "shaped blanks is turned upside down once, and then the arranged" one "or" one "funnel" shaped blanks which are mutually crossed are added to 2 layers or 3 layers.

In some embodiments, the step (5) of culturing, wherein the temperature range is controlled to 45-60 ℃ after the second turning, the temperature can be 45 ℃,46 ℃,47 ℃,48 ℃,49 ℃,50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃,55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃, 60 ℃, culturing for 2 days, 2.5 days, and 3 days, and stacking.

In some embodiments, the fermentation is carried out in the step (5), the temperature of the stacking koji is raised to a maximum temperature of 58-62 ℃, namely, the maximum temperature can be 58 ℃, 59 ℃, 60 ℃, 61 ℃, 62 ℃, and the fermentation is carried out for 2 days, 2.5 days and 3 days, when the temperature of the koji blank is in a descending trend, the temperature is in a descending trend like that the temperature of the koji blank is 57 ℃, 56.8 ℃, 56.5 ℃ and 56.3 ℃, the third turnover is carried out, and the koji blocks are added to 5-8 layers, thereby being beneficial to the fermentation culture of the later period of the koji blank. Before stacking, each bent blank is reversed front and back once correspondingly, and then the mutually crossed bent blanks in a shape like a Chinese character 'yi' or 'dou' are added to 5 layers, 6 layers, 7 layers and 8 layers.

The invention further discloses a brewing method of the compound flavor type white spirit, which comprises the steps of inoculating the sauce flavor yeast strain with the yeast prepared by the yeast preparation method, grinding the yeast into yeast powder, uniformly adding the yeast powder into grains in a kiln pool, sealing and fermenting for 50-60 days, taking out, uniformly stirring, putting into a steamer, and distilling to produce the white spirit.

In some embodiments, the kiln pool is a red rock kiln, a mud kiln, or a ceramic jar. The common pit adopts a red rock pit, and pit mud is used at the pit bottom and the pit surface, so that the pit has the characteristics of sauce flavor and strong flavor fermentation; the pit uses a rock pit, and has the characteristic of sauce flavor fermentation; the kiln pool is a mud cellar and has the characteristic of strong fragrance fermentation; the cellar uses a ceramic jar, and has the characteristic of delicate fragrance fermentation. In order to obtain the white spirits with different flavor and taste, different fermentation containers are needed.

In some embodiments, the foodstuff is rice or sorghum. Because the brewing raw materials are related to the quality of liquor, the liquor world has a saying of sorghum fragrance and rice cleanness. The brewing raw material adopts rice, and has fragrant taste. The sorghum is adopted as the raw material, and the sauce has sauce flavor and strong flavor.

Examples

In order to enable the wine base produced by the factory to have certain specific quality characteristics after blending, the wine base is distinguished from other products, and the products of companies have competitiveness in the market. In the production of yeast for making hard liquor, the raw material proportion is regulated, the required microorganism with yeast characteristics is directionally cultured, and under the condition of sealed fermentation in kiln pool, the microbial mildew-promoting reaction can produce correspondent acid and ester, so that the total acid of raw liquor can be increased, and the total ester structure can be changed, and said product possesses the flavour of thick sauce, thick and clear.

The preparation method of the Maotai-flavor Daqu comprises the following steps:

(1) Preparing materials: the raw materials comprise 900 kg of flour, 900 kg of bran, 80 kg of sauced yeast seeds and 80 kg of fresh distiller's grains;

(2) Mixing materials: firstly, mixing dry materials of the prepared flour, bran, sauce flavor yeast and fresh distiller's grains, uniformly stirring, slowly adding water into the dry material mixture while stirring, wherein the water adding amount is about 800 kg, and stirring till the mixture is uniform, wherein the uniform yeast materials meet certain sticky feeling and have no pimples and dry powder; the water addition amount is slightly changed along with the air temperature, the evaporation speed is high at the air temperature, the water addition amount is slightly more, about 860 kg, the evaporation speed is low at the air temperature, the water addition amount is slightly less, about 780 kg, and the viscosity of the yeast material is about 4500Pa.S at this time.

(3) And (3) briquetting: the uniform bent material is pressed and molded by a bending die, the specification of the bent blank is 30 mm, the width of the bent blank is 20 mm, and the thickness of the bent blank is 8 mm, the pressed and molded bent blank is required to be smooth in surface, clear in edge and corner, consistent in elasticity, free of edges and corners, elastic, and stable in fermentation in the enzyme loading stage;

(4) Entering a house: the yeast blank is put into a yeast room, and the temperature and the humidity in the yeast room must be controlled to be between 25 ℃ and 30 ℃ and between 55% and 60% respectively when the yeast room needs to provide proper temperature and humidity. Firstly, a layer of rice hull of 8 cm is scattered on the ground, so that the yeast blank is not contacted with the ground, ventilation is realized, fermentation is facilitated, a grass grid and a bamboo chip ceiling are used for a roof of a yeast house, and a door and a window are also covered with heat insulation materials; secondly, qualified yeast blanks can be put into a room, and yeast blanks which are turned over during transportation can be put into the room only by re-pressing. Thirdly, the yeast blanks are sequentially arranged to form a 'I' shape or a 'bucket' shape, the space between adjacent yeast blanks is 7 cm in summer and 5 cm in winter, the size of the gap between the yeast blocks is related to the temperature, and when the yeast blanks are in summer and autumn, the temperature is higher, the temperature control difficulty is high, and the gap between the yeast blocks is slightly larger; in autumn and spring, the air temperature is low, and the clearance between the yeast blocks is slightly smaller to reach the fermentation temperature. Finally, the arranged koji blanks are fully covered by nylon bags and covered with grass grids.

(5) And (3) bacteria cultivation: in the enzyme loading stage, the yeast blank is covered by a straw grate and is in a wet state; after the enzyme feeding stage is finished, the grass grid is in a dry state.

In the enzyme loading stage, the highest temperature is controlled to be 60 ℃, the culture is carried out for 4 days, the first yeast turning is carried out, and each yeast blank is turned upside down once;

controlling the highest temperature to be not more than 58 ℃ after the first bending, and carrying out second bending when the temperature of the bent blank is in a descending trend, wherein the corresponding bent blank is inverted left and right once, and the bent blank is added to 3 layers, namely 3 layers in a straight line shape, or 3 layers in a hopper shape.

After the second time of turning over the yeast, controlling the temperature range to be 50-60 ℃, culturing for 3 days, and stacking the yeast.

And (3) raising the temperature of the stacked koji to the maximum temperature of 60-62 ℃, culturing for 2 days, turning over the koji for the third time when the temperature of the koji blank is reduced, wherein the corresponding koji blank is inverted for one time front and back, and the koji blanks are added to 7 layers, namely 7 layers in a straight shape, or 7 layers in a hopper shape.

(6) Warehousing: fermenting for 1-2 months, airing the yeast to the temperature of the product even at room temperature or slightly higher than room temperature, storing and warehousing, and storing the yeast blank for 4-6 months and crushing for use according to the first-in first-out principle.

The Daqu prepared by the preparation method of inoculating the Maotai-flavor Daqu seeds is named as Ganxi-flavor Daqu in the company.

And next, inoculating the sauce-flavor yeast with the Daqu, grinding the inoculated Daqu into Daqu powder, uniformly adding the Daqu powder into grains in a pit, sealing and fermenting for 50-60 days, taking out, uniformly stirring, putting into a steamer, and distilling to produce the wine. The pit is a red rock pit, the grain is sorghum, and the produced wine base has sauce flavor and aroma. The cellar is a ceramic jar, the grain adopts rice, and the produced wine base has a fragrant taste. The Gangxi flavor type wine is obtained by adopting different cellar pools for fermentation, and the obtained raw wine is named as Gangxi flavor type raw wine, which is concretely referred to the enterprise standard 'Gangxi flavor type wine' Q/ZGJY0001S-2019 of the factory.

Comparative example

The raw materials adopted in the comparative example comprise 1350 kg of wheat, 450 kg of bran, 160 kg of fresh groove and 45 kg of yeast seeds.

The wine bases produced in the examples and the comparative examples are tested, and the specific data are as follows:

(1) The physical and chemical indexes of the Jiangx flavor type raw wine are as follows:

(2) Physicochemical analysis results before and after adjusting the mixture ratio

(3)

(3) Chromatographic analysis result of wine base

(4) Sensory contrast

(1) The wine base has the advantages of strong fragrance, prominent vinasse fragrance, long sweet taste, and thick, fragrant and fragrant taste, and is mainly sauce-flavored.

(2) The total acidification and physical and chemical results of the wine base show that the increment reaches 200 percent before and after the wine base is used.

(3) The chromatographic analysis result reflects that the main ester in the wine is obviously changed. Ethyl lactate to ethyl acetate (average) from above 2:1 is increased to 1.

And (4) conclusion:

fermenting the finished product yeast after the formula is adjusted in a cellar. The total acid of the wine base is obviously improved, the chromatographic skeleton component reaches the expectation, the wine base has pure and pure taste, and the wine base has the flavor of sauce-flavor wine after being stored. Wherein the finished product of the yeast is a yeast blank prepared by adopting a preparation method of inoculating soy sauce flavor yeast with Daqu.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Although embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are exemplary and not to be construed as limiting the present invention, and that changes, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. The sauce-flavor yeast seed inoculated Daqu is characterized by being prepared by mixing raw materials and then culturing and fermenting, wherein the raw materials comprise, by weight, 45-55 parts of flour, 45-50 parts of bran, 4-6 parts of sauce-flavor yeast seeds and 4-10 parts of fresh distiller's grains.

2. The sauce-flavor yeast seed inoculated Daqu according to claim 1, wherein the raw materials comprise, by weight, 50-55 parts of flour, 45-50 parts of bran, 4-6 parts of sauce-flavor yeast seed and 4-8 parts of fresh distiller's grains.

3. A preparation method of sauce flavor yeast inoculated Daqu is characterized by comprising the following steps:

(2) Mixing materials: firstly, flour, bran, yeast seeds and fresh spent grains are mixed according to a proportion and stirred uniformly, then water is slowly added into the dry material mixture while stirring, the added water amount is 40-45% of the weight of the dry material mixture, and the mixture is stirred uniformly until the yeast material has certain viscosity, is not sticky to hands, has no pimples and has no dry powder;

(3) Briquetting: pressing and forming the bent material into a bent blank by a bent die, wherein the surface of the bent blank is smooth, and the edges and corners are clear; the specification of the bent blank is as follows: the length is 30-5 cm, the width is 20-22 cm, and the thickness is 8-10 cm.

(4) Entering a house: putting the qualified yeast blank into a yeast room to prepare for bacteria cultivation and fermentation; controlling the temperature and humidity in the house-entering process, wherein the temperature is 8-30 ℃, and the humidity is 50-60%

(6) Warehousing: airing the yeast until the temperature of the yeast is even at room temperature or slightly higher than room temperature, storing the yeast in a warehouse,

the koji is stored for at least 3 months.

4. The preparation method of the sauce-flavor yeast inoculated Daqu according to claim 3, wherein the step (4) of entering the house comprises the steps of laying rice husk with the volume of 5-8 cm in the yeast house, and covering heat preservation materials on both roofs and doors and windows.

5. The preparation method of the sauce-flavor koji inoculation koji as claimed in claim 3, wherein the step (4) of entering the house comprises the steps of transferring the koji blanks into the koji chamber, arranging the adjacent two koji blanks into a 'I' shape or a 'bucket' shape at an interval of 5 cm to 7 cm, covering a breathable material on the surface of the koji blanks and then covering a heat preservation material.

6. The preparation method of sauce flavor yeast inoculated Daqu according to claim 5, wherein the culture in the step (5) comprises a mould feeding stage, the mould feeding stage controls the highest temperature to be 58-62 ℃, the culture is carried out for 3-4 days, the first turning is carried out, and each yeast blank is turned upside down once;

wherein, the heat preservation material is a straw grate, and in the mildewing stage, the bent blank is covered by the straw grate which is in a moist state;

and after the mildewing stage is finished, the grass grid is in a dry state.

7. The method for preparing sauce flavor yeast inoculated Daqu according to claim 6, wherein the maximum temperature is controlled to be not more than 58 ℃ after the first turning, and when the temperature of the yeast blank is in a descending trend, the second turning is carried out, and the yeast blank is added to 2-3 layers.

8. The preparation method of sauce flavor yeast seed inoculation Daqu according to claim 7, wherein after the second yeast turning, the temperature is controlled within 45-60 ℃, and the culture is carried out for 2-3 days, and the yeast stacking is carried out.

9. The method for preparing sauce flavor yeast inoculated Daqu according to claim 8, wherein the temperature of the stacked yeast is raised to the maximum temperature of 58-62 ℃, the stacked yeast is cultured for 2-3 days, when the temperature of the yeast blank is in a descending trend, the yeast blank is turned for the third time, and the yeast blank is added to 5-8 layers.

10. A brewing method of compound flavor liquor is characterized in that the Daqu prepared by inoculating Maotai-flavor Daqu strain of any one of claims 3-9 to Daqu is ground into Daqu powder, the Daqu powder is uniformly added into grains in a kiln pool for sealed fermentation for 50-60 days, the Daqu powder is taken out and uniformly stirred and put into a steamer, and liquor is produced by distillation.