CN103013764A - Preparation method of ultrahigh-temperature yeast for making hard liquor - Google Patents
Preparation method of ultrahigh-temperature yeast for making hard liquor Download PDFInfo
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Abstract
The invention discloses a preparation method of ultrahigh-temperature yeast for making hard liquor. The preparation method comprises the steps of moistening grains, crushing and blending, stamping yeast, drying yeast, warehousing for stacking, conducting heat-insulation cultivation and shaking bin and scraping yeast. The preparation method is characterized in that in the grain moistening step, water with the amount being 8-12% of the total weight of raw materials is added into the raw materials, the moistening time is 15-25 hours; and in the crushing and blending process, adding base yeast with the amount being 5-8% of the total weight of the raw materials into the moistened raw materials. The ultrahigh-temperature yeast prepared by the preparation method of the ultrahigh-temperature yeast, the yeast preparing temperature can exceed 65 DEG C to reach to 70 DEG C and even reach to 72 DEG C; more protease and microbial flora are contained, the final finished liquor prepared by the yeast for making hard liquor is high in nutritive value, soft in mouthfeel, and rich and dense in fragrance and taste.
Description
Technical field
The present invention relates to brewing technical field, particularly a kind of manufacture method of ultrahigh-temperature Daqu.
Background technology
Daqu is to obtain by raw material fermentation take wheat as main cereal materials, and with saccharification, fermentation, the existing long history of living pastil that Daqu is used as brewing white spirit, various famous-brand and high-quality liquor are all made with Daqu, have formed the distinctive wine brewing conventional art of China.Wherein, the quality of Daqu directly affects output and the quality of liquor.Microbe species, quantity and enzyme in the Daqu that different process, different environment for producing Daqu produce widely different is used for can causing the difference of wine trace ingredients and style when wine brewing is produced, thereby causes the different of the difference of liquor body style and quality.
Existing Daqu can generally be divided into high temperature song (60 ℃ ~ 65 ℃), middle Wen Qu (50 ~ 60 ℃), low temperature bent (below 50 ℃) according to the difference of koji product temperature.In general the product of the producing Wen Yuegao of Daqu, its protease content and microorganism species number are more, the nutritive value of final one-tenth wine is higher, mouthfeel is more cotton gentle, and fragrance and taste enrich dense more, that is to say the rising of starter-making temperature, the fragrance of wine is thickened gradually, therefore high-temperature daqu becomes the important substance basis that makes High Grade Liquor, and each brewery all is devoted to improve the koji product temperature of Daqu, in order to make high-quality liquor.
The manufacture method of existing high temperatures typical Daqu is as follows, comprising:
1, profit grain
Generally adopting wheat or cooperating other cereal is raw material, adds the water stirring and infiltrate certain hour in raw material, generally is no more than 12 hours.
2, fragmentation is mixed and stirred
Raw material after infiltrating is added bent female, and carry out fragmentation through thick roll crusher, in fragmentation, add water and mix and stir, make raw material powder, pinch with hand can be agglomerating, tack-free to reach for raw material powder, is good without pimple.
3, step on song
The raw material powder of mixing and stirring is packed in the Qu Mo, manually water and step on song, form curved billet.
4, the song that dries in the air
Curved billet wind dried in the air receive slurry to the surface and certain degree of hardness is arranged.Dry medium cake and the bent cake of sled machine that is scattered in ground behind the song that dry in the air will mix with raw material, return crusher, mix to mix and stir again with the new raw material powder and again step on song.
5, put in storage and bank up
The curved billet that makes drying in the air is put into the interval, warehouse and is stacked, and spreads straw and the water (water processed dries in the air) that dries in the air of splashing, and the sealing warehouse enters the insulation cultivation stage.
6, insulation cultivation
Begin fermentation calefaction after curved billet is put in storage under bent female effect, in this temperature-rise period, the top temperature that is raised to is koji product temperature; Can suitably turn over song (closing heap) cooling in the course of cultivating the microorganism in insulation, fermentation calefaction, the process of turning over Qu Jiangwen can be carried out repeatedly repeatedly.
7, tremble the storehouse and scrape song
Behind insulation cultivation certain hour, curved billet moisture content drains, temperature can produce fermentation cabin during near room temperature, hands over the Koji storehouse reservation, straw must be scraped totally before delivering from godown.
8, the finished product song puts in storage
The curved billet warehouse-in was stored more than 3 months, can drop into the production and application of liquor.
Use the manufacture method of above-mentioned high-temperature daqu, during the insulation cultivation, the top temperature of koji product temperature can reach 60～65 ℃; But can't obtain higher koji product temperature, thereby limit the further lifting of liquor nutritive value, mouthfeel, taste.
Summary of the invention
The invention provides a kind of manufacture method of ultrahigh-temperature Daqu, can improve koji product temperature.
For reaching above-mentioned purpose, technical scheme of the present invention specifically is achieved in that
A kind of manufacture method of ultrahigh-temperature Daqu, comprise that song is mixed and stirred, steps in profit grain, fragmentation, the song that dries in the air, put in storage and bank up, be incubated cultivation, tremble the step that song and finished product warehouse-in are scraped in the storehouse, in the described profit grain step, the water yield that adds in raw material is 8～12% of raw material total mass, and infiltrating time is 15 ~ 25 hours;
Described fragmentation is mixed and stirred in the process, and the bent female amount that adds in the raw material after described infiltration is 5～8% of raw material total mass.
Preferably, the water yield that adds in raw material in the described profit grain step is 9% of raw material total mass, and infiltrating time is 20 hours;
Described fragmentation is mixed in the process, and the bent female amount that adds in the raw material after described infiltration is 5% of raw material total mass.
Preferably, described fragmentation is mixed and stirred in the step, and the amount of the water of adding is 37～40% of described raw material powder total mass.
Preferably, described fragmentation is mixed and stirred in the process, and by the crusher in crushing raw material, wherein, the grinding roller of crusher adopts, 9 ~ 11 threads/inch filament grinding roller; The motor speed of described crusher is 1200 ~ 1500 to turn/per minute.
Preferably, described stepping in the bent step adopted the mechanical compaction curved billet, the high 5.5～6.0cm in curved billet edge, curved billet height of center 11.5 ~ 12.5cm.
Preferably, in the described bent process of drying in the air, after collecting, deposits separately the bent cake of the dry medium cake that will be scattered and sled machine.
Preferably, described putting in storage banked up in the step,
Before curved billet is put in storage and stacked, lay in advance rice husk on fermentation cabin ground, lay straw around the wall; When curved billet is banked up, the every layer of 4X4 piece curved billet of banking up, and lay straw between the slit between curved billet; Bank up altogether 6 layers, lay straw between every layer.
Preferably, the described step of banking up of putting in storage further comprises:
Straw at the curved billet bedding sprays the Anacamptis pyromaidalis amidin.
Preferably, in the described step of banking up of putting in storage, described the dry in the air amount of water of splashing is 3～5% of described raw material gross weight.
Preferably, in the described insulation course of cultivating the microorganism, when treating that the curved billet temperature reaches 70 ℃, carry out turning over the first time song;
After for the first time turning over song, when treating that the curved billet temperature reaches 55～63 ℃, carry out turning over the second time song;
After for the second time turning over song, when treating that the curved billet temperature reaches 35～50 ℃, turn over for the third time song.
As seen from the above technical solution, the manufacture method of this ultrahigh-temperature Daqu of the present invention is in the described profit grain step, the water yield that adds in raw material is 8～12% of raw material total mass, infiltrating time is 15 ~ 25 hours, and raw material is evenly soaked into, and provides the basis for the subsequent step Raw better ferments; Mix and stir in the process in fragmentation, the bent female amount that adds in the raw material after described infiltration is 5～8% of raw material total mass; The amount that adds bent mother is more conducive to the intensification fermentation of curved billet; The curved billet of making like this is conducive to the breeding in microorganism early stage and the generation of later stage enzyme classes, thereby improves koji product temperature.
Through the Daqu that the manufacture method of ultrahigh-temperature Daqu of the present invention is made, its koji product temperature can surpass 65 ℃ and reach 70 ℃, even reaches 72 ℃; Its protease content and microorganism species number are more, and the liquor that uses this ultrahigh-temperature Daqu to make finally becomes the nutritive value of wine higher, and mouthfeel is more cotton gentle, and fragrance and taste enrich dense more.
In addition, adopt thinner grinding roller and slower motor speed in the shattering process, can better make raw material powder reach the effect of " the not mashed skin of the mashed heart is the plum blossom flap ", be beneficial to moulding and microbial growth breeding and the metabolism of curved billet.
Have again, step in the bent process, adopt the mechanical compaction curved billet, guarantee that curved billet is received sweat even; Also taked independent collection to deposit for the bent cake of dry in the air a dry medium cake and sled machine, and can again dry medium cake and the bent cake of sled machine not put into crusher, mix to mix and stir again with the new raw material powder and again step on song, overcome mix curved billet moisture evaporation that bent cake causes differ, be out of shape large, the crack is many, easy generation defectives such as flavor of mixing.
Put in storage when banking up, be sprayed on the straw with an amount of Anacamptis pyromaidalis amidin, be conducive to the curved billet intensification and give birth to fragrant.
Description of drawings
Fig. 1 is the manufacture method schema of the ultrahigh-temperature Daqu of the embodiment of the invention.
Fig. 2 is that the infrared one-level of the ultrahigh-temperature Daqu that produces of the manufacture method of the ultrahigh-temperature Daqu of the embodiment of the invention and existing high-temperature daqu is analyzed comparison diagram.
Fig. 3 is the ultrahigh-temperature Daqu that produces of the manufacture method of the ultrahigh-temperature Daqu of the embodiment of the invention and the infrared secondary analysis comparison diagram of existing high-temperature daqu.
Embodiment
For making purpose of the present invention, technical scheme and advantage clearer, referring to the accompanying drawing embodiment that develops simultaneously, the present invention is described in more detail.
Fig. 1 is the manufacture method schema of the ultrahigh-temperature Daqu of the embodiment of the invention, comprises the steps:
Can adopt full wheat is raw material, can fully absorb moisture and evenly drenched for making wheat, can increase in right amount profit grain moisture content, and the present invention is adjusted into 8～12%(by 5～10% of original raw material total mass and is preferably 9%); Profit extended to 15 ~ 25 hours (being preferably 20 hours) by original 10 hours the grain time, the profit grain method can by original single artificial watering, original place mix and stir change into Self-watering, two people to rough, turn over draw, displacement etc.
Total bent female (preferred 5%) of throwing grain quality 5～8% of grain adding after profit is good, the thin roll crusher of warp carries out fragmentation, and broken standard is the best with the effect that reaches " the mashed skin of the mashed heart is the plum blossom flap "; In fragmentation, the moisture that adds flour quality 37～40% mixes and stirs, and mixes and stirs to reach that pinch with hand can be agglomerating, tack-free, is good without pimple and white dry powder.
Wherein, during the ultrahigh-temperature Daqu was produced, adding bent mother was in order better beneficial microorganism to be inoculated and to be screened, under certain envrionment conditions, and domestication, cultivation, breeding beneficial microorganism.For better creating this environment, increased in right amount bent female consumption, minimum amount has brought up to 4% by original 3%, is more conducive to the intensification fermentation of curved billet.
Curved billet requires loosely, ventilative in the cultivation fermenting process, is conducive to like this breeding in microorganism early stage and the generation of later stage enzyme classes.Therefore, the fragmentation of raw material is had relatively high expectations, the thickness of raw material crushing directly affects the quality of finished product ultrahigh-temperature Daqu.Fragmentation is excessively thick, and the curved billet viscosity of making is little, and moulding is difficulty also, and the space is large, and moisture easily evaporates, and heat easily scatters and disappears, and the dry or breach that curved billet may be too early affects the breeding of microorganism; Broken meticulous, curved billet too bonds, and is airtight, and moisture, heat are difficult to evaporation, scatter and disappear, and curved billet is become sour or burns song.
Therefore, among the present invention the grinding roller of crusher is changed into the filament of 9 ~ 11/per inch by crin, motor by the high rotating speed more than 1500 rev/mins be adjusted to 1200 ~ 1500 rev/mins than the slow speed of revolution, make the granularity of the wheat-flour after the fragmentation compared to existing technology less, the effect of processing requirement " the not mashed skin of the mashed heart; be the plum blossom flap " be can better reach, moulding and microbial growth breeding and the metabolism of curved billet are beneficial to.
The wheat-flour that fragmentation is mixed and stirred is packed in the Qu Mo, carries out mechanical compaction, and its requirement is: curved billet is smooth smooth, and without unfilled corner, crack, the curved billet height is consistent, carries slurry good, and the curved billet requirement for height: the high 5.5～6.0cm in edge, height of center 11.5 ~ 12.5cm are good.
For mix before overcoming bent cake make the curved billet moisture evaporation that causes differ, be out of shape large, the crack is many, easily produce the defectives such as assorted flavor, in stepping on bent process, waters before having stopped and steps on the way of song in the slurry making of carrying of curved billet, guarantees that curved billet receipts sweat is even;
Curved billet Liang Tang puts: will step on the curved billet that makes and keep flat (when curved billet is shaped as flat rectangular parallelepiped, modes of emplacement with the principal plane kiss the earth) the one's parents of drying in the air, require in good order, anyhow become row, leave the gap, check that undesirable curved billet must sort out again compacting.Until curved billet wind dry in the air receive slurry to the surface and certain degree of hardness arranged after, curved billet is dug stupefied putting (when curved billet is shaped as flat rectangular parallelepiped, modes of emplacement with contacts side surfaces ground), then clean up the bent slag in corner, for the bent cake of dry in the air a dry medium cake and sled machine also taked to deposit separately, the technique of individual curing, and can again dry medium cake and the bent cake of sled machine not put into crusher, mix to mix and stir again with the new raw material powder and again step on song, overcome mix curved billet moisture evaporation that bent cake causes differ, be out of shape large, the crack is many, easy generation defectives such as flavor of mixing.
Before curved billet was put in storage and stacked, rice husk on the fermentation cabin ground paving was laid the straw insulation around the wall first.The method of banking up: with curved billet stupefied putting from inside to outside, horizontal four, straight four are arranged in order.Between curved billet, along seam card grass, can not allow adhesion between the curved billet.After having put one deck, every upper straw, successively be operated to as stated above six layers again.Stack after curved billet finishes, straw in the smooth covering in 3～5% the ratio water that dries in the air of splashing, then is plugged thermometer, and closing the doors and windows enters the insulation cultivation stage.
Put in storage when banking up different according to fermentation cabin, weather, the old and new's grass ratio, can mix on the straw that water is sprayed at every one deck curved billet with an amount of Anacamptis pyromaidalis powder, be conducive to curved billet and heat up and give birth to fragrant.Putting in storage banks up finish after, increased the water consumption that dries in the air, be adjusted into 3～5% by 2～5% of former raw material powder total mass, and splashed by the skilled person.
Curved billet is put in storage after the fermentation, and the specific responsibility of squad leader or technical quality must every morning 9～10 checks in the storehouse temperature once, and performs strictly according to the facts record.When temperature is raised to 60～65 ℃ gradually, turn over for the first time song, sense organ requirement when turning over song: the curved billet section is yellow, and obvious yellow cake flavor is arranged, and bottom is not half-cooked.Turn over for the first time the above operation of Qu Yaoqiu 3 people, disposable carry out complete.After for the first time turning over song, temperature rises to 55～63 ℃, carries out turning over the second time song, and fate is controlled at 8～10 days.For the second time turn over Qu Houjing and spend 12～15 days, when the curved billet temperature rises to 35～50 ℃, turn over for the third time song (closing heap), pile high 9～10 layers.
After the closing heap, when curved billet moisture content drains, temperature can produce fermentation cabin during near room temperature, hand over the Koji storehouse reservation, wherein, deliver from godown and front straw on the curved billet is scraped totally.
Pile wanted neat when the curved billet warehouse-in was had ready conditions, storage requirement: drying, ventilation, low temperature are wanted in the warehouse, and period of storage can put into production use more than 3 months.
By manufacture method of the present invention, koji product temperature can be brought up to 65 ℃～70 ℃ by traditional 60 ℃～65 ℃.Wherein in step 101 ~ 106, the present invention all has improvement compared to existing technology, but key is the improvement in step 101 and 102, in addition, and the process that the outbound that step 108 belongs to koji after finishing is preserved.
Use the ultrahigh-temperature Daqu of method manufacturing of the present invention and the aesthetic quality of common high-temperature daqu relatively to see Table 1.
Table 1 ultrahigh-temperature Daqu and common high-temperature daqu Oranoleptic indicator are relatively
| Project | The ultrahigh-temperature Daqu | Common high-temperature daqu |
| Outward appearance | Chocolate, the surface is glossy, fine and smooth | The slightly little yellow of brown |
| Section | Beige is coarse | The slightly little yellow of canescence |
| Fragrance | Sauce is fragrant, burnt odor outstanding, and Qu Xiang, the strongly fragrant flavor of sauce spiciness are dense | There are Qu Xiang and sauce fragrant |
| Quality | Chocolate | Brown, little Huang |
As can be seen from Table 1, the ultrahigh-temperature Daqu is darker than common high-temperature daqu color and luster, and sauce is fragrant, burnt odor is outstanding, and fragrance is stronger.This is because in ultrahigh-temperature Daqu preparation process, the fragrant formation phase of the bent sauce of the high temperature when turning over song for the first time, and 65～70 ℃ of koji product Wen Gaoda, high temperature is conducive to the carrying out of chemistry, biological chemistry and browning reaction, generates a large amount of fragrance matter and coloring matter; Secondly, high temperature is conducive to the bacterium amount reproduction, mainly contain bacillus acidocldarius, they mostly belong to sporangiocyst and do not expand, the thalline diameter is less than 0.9 micron Bacillus subtilus group, Bacillus licheniformis, Bacillus coagulans, bacillus cereus, bacillus thuringiensis, bacillus firmus, bacillus lentus, bacillus pumilus, Bacillus circulans, bacillus badius, Staphylococcus saprophyticus, also has bacillus megaterium, bacstearothermophilus etc., these microorganisms can secrete the proteolytic enzyme of higher vigor, can be hydrolyzed that protein and peptide class are amino acid in the song, formation fragrant for sauce and burnt odor provides precursor substance, thereby so that ultrahigh-temperature Daqu Oranoleptic indicator's typicalness is outstanding.And common high-temperature daqu koji product temperature is generally at 60 ℃～65 ℃, the temperature reduction has influence on carrying out smoothly of chemistry, biological chemistry and browning reaction, and the breeding of high temperature resistant microorganism and metabolism, the fragrance matter that generates and coloring matter reduce, thereby so that common high-temperature daqu Oranoleptic indicator's typicalness is not obvious.
In addition, after using above-mentioned improvement, invented technology in the ultrahigh-temperature Daqu of made zymoprotein, microbial bacteria body protein, microbial metabolites kind and quantity etc. all to be higher than the high-temperature daqu of being made by traditional technology.Below be the infrared analysis that adopts ultrahigh-temperature Daqu that Fourier transform infrared spectrometer makes the present invention and common high-temperature daqu to carry out, the results are shown in Figure 2～Fig. 3.
Ultrahigh-temperature Daqu A is at 1658(proteolytic enzyme absorption peak as seen from Figure 2) and 1458(microbial bacteria body protein absorption peak) absorption peak obviously be better than common high-temperature daqu B, this shows that the protease content of ultrahigh-temperature Daqu and microorganism species number average will be higher than common high-temperature daqu; The value volume and range of product that also can obviously find out ultrahigh-temperature Daqu absorption peak by Fig. 3 illustrates that far above common high-temperature daqu meta-bolites kind and the quantity of ultrahigh-temperature Daqu is more; The ultrahigh-temperature Daqu is different to the susceptibility of heat with common high-temperature daqu in addition, shows different automatic peaks and intersects the peak, and the former is 3 * 3 peak bunch, and the latter is 2 * 2 peak bunch, and this heat sensitivity that ultrahigh-temperature Daqu can be described will be higher than common high-temperature daqu.
In addition, adopt on the vinosity of the final one-tenth wine that ultrahigh-temperature Daqu of the present invention makes and the mouthfeel and be compared as follows:
With ultrahigh-temperature Daqu and common high-temperature daqu equipment for making sauce aromatic white spirit, its 1-7 round wine is carried out aesthetic quality's evaluation and comparison respectively, the results are shown in Table 2.
Table 2 ultrahigh-temperature Daqu and common high-temperature daqu wine-making vinosity mouthfeel are relatively
As can be seen from Table 2, the liquor vinosity that the ultrahigh-temperature Daqu is brewageed is pureer and milder, and sauce perfume (or spice) is more quiet and tastefully laid out, and fragrance is abundanter.This is because the high temperature koji has been accelerated the generation of chemistry, biological chemistry, browning reaction and carried out, and has generated numerous fragrance matters and coloring matter in the song.These materials are as substrate or the direct flavour substances composition as liquor of microbial fermentation in the Maotai-flavor liquor brewing process, the heterogeneous ring compounds such as dihydroxy compound, furfural class, keto-aldehyde class, pyrans class and pyrazine class as being produced by Maillard reaction play conclusive effect for the Maotai-flavor liquor Style evolution.The Maotai-flavor liquor that the ultrahigh-temperature Daqu is brewageed shows through stratographic analysis, acetaldehyde, positive propionic aldehyde, ethyl formate, ethyl acetate, acetal, 2 one butanone, ethyl butyrate, Ethylisovalerate, Valeric acid ethylester, 3 monohydroxy butanone, trimethylpyrazine, acetic acid, furfural, Tetramethylpyrazine, ethyl pelargonate, 2,3 one butyleneglycols (left racemization), propionic acid, 2,3 one butyleneglycols (meso), 1, it is bent that the trace ingredientss such as 2 propylene glycol all are significantly higher than common high temperature. ethyl acetate particularly, 3 monohydroxy butanone, trimethylpyrazine, acetic acid, Tetramethylpyrazine, the content of 2,3 one butyleneglycols (meso) is bent far above common high temperature especially.Therefore the vinosity mouthfeel of ultrahigh-temperature Daqu brewing wine obviously improves, and sauce fragrant breeze lattice are more outstanding.
The above only is preferred embodiment of the present invention, and is in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of making, is equal to replacement, improvement etc., all should be included within the scope of protection of the invention.
Claims (10)
1. the manufacture method of a ultrahigh-temperature Daqu, comprise that song is mixed and stirred, steps in profit grain, fragmentation, the song that dries in the air, put in storage and bank up, be incubated cultivation and tremble the storehouse and scrape bent step, it is characterized in that, in the described profit grain step, the water yield that adds in raw material is 8～12% of raw material total mass, and infiltrating time is 15 ~ 25 hours;
Described fragmentation is mixed and stirred in the process, and the bent female amount that adds in the raw material after described infiltration is 5～8% of raw material total mass.
2. the manufacture method of ultrahigh-temperature Daqu as claimed in claim 1 is characterized in that, the water yield that adds in raw material in the described profit grain step is 9% of raw material total mass, and infiltrating time is 20 hours;
Described fragmentation is mixed in the process, and the bent female amount that adds in the raw material after described infiltration is 5% of raw material total mass.
3. the manufacture method of ultrahigh-temperature Daqu as claimed in claim 1 or 2 is characterized in that, described fragmentation is mixed and stirred in the step, and the amount of the water of adding is 37～40% of described raw material powder total mass.
4. the manufacture method of ultrahigh-temperature Daqu as claimed in claim 1 or 2 is characterized in that, described fragmentation is mixed and stirred in the process, and by the crusher in crushing raw material, wherein, the grinding roller of crusher adopts, the filament grinding roller of 9 ~ 11/per inch; The motor speed of described crusher is 1200 ~ 1500 to turn/per minute.
5. the manufacture method of ultrahigh-temperature Daqu as claimed in claim 1 is characterized in that, described stepping in the bent step adopted the mechanical compaction curved billet, the high 5.5～6.0cm in curved billet edge, curved billet height of center 11.5 ~ 12.5cm.
6. the manufacture method of ultrahigh-temperature Daqu as claimed in claim 1 is characterized in that, in the described bent process of drying in the air, deposits separately after the bent cake of the dry medium cake that will be scattered and sled machine is collected.
7. the manufacture method of ultrahigh-temperature Daqu as claimed in claim 1 is characterized in that, described putting in storage banked up in the step,
Before curved billet is put in storage and stacked, lay in advance rice husk on fermentation cabin ground, lay straw around the wall; When curved billet is banked up, the every layer of 4X4 piece curved billet of banking up, and lay straw between the slit between curved billet; Bank up altogether 6 layers, lay straw between every layer.
8. the manufacture method of ultrahigh-temperature Daqu as claimed in claim 7 is characterized in that, the described step of banking up of putting in storage further comprises:
Straw at the curved billet bedding sprays the Anacamptis pyromaidalis amidin.
9. the manufacture method of ultrahigh-temperature Daqu as claimed in claim 8 is characterized in that, in the described step of banking up of putting in storage, described the dry in the air amount of water of splashing is 3～5% of described raw material gross weight.
10. the manufacture method of ultrahigh-temperature Daqu as claimed in claim 1 is characterized in that, in the described insulation course of cultivating the microorganism, when treating that the curved billet temperature reaches 70 ℃, carries out turning over the first time song;
After for the first time turning over song, when treating that the curved billet temperature reaches 55～63 ℃, carry out turning over the second time song;
After for the second time turning over song, when treating that the curved billet temperature reaches 35～50 ℃, turn over for the third time song.
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| CN103555502A (en) * | 2013-10-24 | 2014-02-05 | 四川郎酒集团有限责任公司 | Culture solution for high-temperature koji preparation and method for preparing koji by use of culture solution |
| CN104629978A (en) * | 2013-11-11 | 2015-05-20 | 广西丹泉酒业有限公司 | Fermentation method of Maotai-flavor Daqu |
| CN104629977A (en) * | 2013-11-11 | 2015-05-20 | 广西丹泉酒业有限公司 | Method for producing Maotai-flavor Daqu |
| CN104651141A (en) * | 2014-01-03 | 2015-05-27 | 广西丹泉酒业有限公司 | Liquor-preparing yeast fermentation bin |
| CN106118947A (en) * | 2016-06-22 | 2016-11-16 | 万多 | Daqu (massive raw stater for alcholic liquor) buries wine |
| CN106119011A (en) * | 2016-09-08 | 2016-11-16 | 黑龙江北大仓集团有限公司 | The preparation method of Beijing University's storehouse wine high-temperature daqu |
| CN106544211A (en) * | 2016-09-22 | 2017-03-29 | 南阳师范学院 | A kind of flavouring high ester strengthens the production method of high temperature Daqu |
| CN106754580A (en) * | 2014-12-09 | 2017-05-31 | 江南大学 | Saccharomyces cerevisiae can be simultaneously promoted to produce bacillus and its application of alcohol and flavor substance |
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| CN106754580A (en) * | 2014-12-09 | 2017-05-31 | 江南大学 | Saccharomyces cerevisiae can be simultaneously promoted to produce bacillus and its application of alcohol and flavor substance |
| CN106754580B (en) * | 2014-12-09 | 2019-11-26 | 江南大学 | Saccharomyces cerevisiae can be promoted to produce bacillus and its application of alcohol and flavor substance simultaneously |
| CN106118947A (en) * | 2016-06-22 | 2016-11-16 | 万多 | Daqu (massive raw stater for alcholic liquor) buries wine |
| CN106119011A (en) * | 2016-09-08 | 2016-11-16 | 黑龙江北大仓集团有限公司 | The preparation method of Beijing University's storehouse wine high-temperature daqu |
| CN106544211A (en) * | 2016-09-22 | 2017-03-29 | 南阳师范学院 | A kind of flavouring high ester strengthens the production method of high temperature Daqu |
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