CN107663500B

CN107663500B - Method for culturing aged-flavor type ecological pit mud by adopting aged-flavor type ecological pit mud fermentation pit

Info

Publication number: CN107663500B
Application number: CN201711146498.2A
Authority: CN
Inventors: 郭辉祥; 邹永芳; 王晓平; 龙远兵
Original assignee: Shede Liquor Co ltd
Current assignee: Shede Liquor Co ltd
Priority date: 2017-11-17
Filing date: 2017-11-17
Publication date: 2021-01-26
Anticipated expiration: 2037-11-17
Also published as: CN107663500A

Abstract

The invention relates to the field of solid-state liquor brewing, in particular to a stale-flavor type ecological cellar mud aged fermentation cellar and a bionic thin layer culture method thereof. According to the invention, the wall is built by stones or fire bricks, the bottom is built by high-quality yellow mud to manufacture the pit, the inner walls of the periphery of the pit to be used are rinsed by fresh high-quality yellow water, artificial pit mud is uniformly paved on a compacted yellow mud layer at the pit bottom, holes with unlimited shapes and apertures are inserted into the mud layer, then the manufactured tray pit mud is placed, and the pit is sealed by pit sealing mud to carry out three-wheel fermentation culture, so that the aged odor type ecological pit mud is obtained. The invention solves the problem that the prior artificial pit mud still needs to be mutually supported by the pit and the vinasse of 'vinasse-curing pit and pit-curing vinasse', and reaches the naturally aged pit mud in a natural aging period or an adaptation period, and when the artificial pit mud is used for hanging a new pit, the new pit can reach the aged pit level of 20-35 years of continuous grain feeding fermentation and natural aging in the pit without adapting to the difference change of the micro-ecological environment in the pit again, and the brewed base wine has mellow taste, strong pit aroma, elegant aging aroma and long aftertaste.

Description

Method for culturing aged-flavor type ecological pit mud by adopting aged-flavor type ecological pit mud fermentation pit

Technical Field

The invention relates to the technical field of solid-state liquor brewing, in particular to a stale-flavor type ecological cellar mud aged fermentation cellar and a bionic thin-layer culture method thereof.

Background

The mud cellar is used as a unique 'container' for producing the solid-state white spirit, is a main place for producing the white spirit by fermentation and generating aroma and acid, the core cellar mud is a carrier of beneficial microorganisms for brewing wine, like a Daqu drug, is a place where the microorganisms for brewing the solid-state white spirit inhabit, and can provide abundant microorganisms for producing acid and ester, such as propionic acid bacteria, caproic acid bacteria, butyric acid bacteria and the like, so that the quality of the cellar mud influences the quality and style of a spirit body to a great extent.

The evaluation standard of pit mud quality is mainly the aging degree. The traditional method for aging the pit mud is natural aging, and by means of the ecological environment that the pit mud is in contact with the mother grains for a long time, abundant beneficial functional microorganisms are naturally and slowly generated, and a stable microbial community and a local system are formed, so that the aging can be achieved generally in the time from dozens of years to hundreds of years. Because the aging process is extremely long, the method becomes a serious obstacle for restricting the improvement of the quality of the white spirit and the development of the industry in a certain period. How to accelerate the aging speed of pit mud and shorten the aging period naturally becomes a significant problem for strong aromatic white spirit production enterprises. With the development of modern technology, researchers can carry out artificial pit mud culture by separating pit mud microorganisms at present, so that the aging time of pit mud is shortened, for example, artificial pit mud cultured by an artificial pit mud culture method (patent number: ZL99117364.3) of Sichuan Tuo brand Qu wine GmbH can produce high-quality Qu wine in two or three postpartum rounds; in Shandong Qinji distillery, dried active pit mud functional bacteria are used to produce high-quality pit mud. Through scientific research and production practice, the high-grade yield of the existing white spirit reaches about 40%, the main body fragrance of the spirit quality is prominent, the spirit is clean and cool, and the aftertaste is good; the majiajun in the Shandong famous people wine industry uses agar as an immobilization material, caproic acid bacteria spores are embedded and fixed, immobilized caproic acid bacteria blocks and caproic acid bacteria fermentation liquor are formulated to be used for artificial pit mud culture, pit mud is used for producing wine of the third round of the koji wine, and the majiajun wine has strong pit aroma, and the levels of total ester, total acid and ethyl caproate are close to the level of 2-3 years old pit wine. Weak acid yellow clay, old cellar mud, crushed fermented grains, yeast, yellow water, foreshot and feints and cellar mud microorganism enrichment culture solution are selected by Kongshui Kongsu Shunfu liquor industry Co., Ltd, and are uniformly mixed by a mud mixer to carry out sealed simulated culture on the artificial cellar mud, and the obtained product is coated on the wall and the bottom of a newly built cellar in a cellar within 12-24 hours before the fermented grains enter the cellar, so that the taste and flavor of the white spirit can be effectively improved.

However, the comprehensive aging culture of the pit mud is limited to the culture of the artificial pit mud after the single replication of a clear material system, an enzyme system and a bacterial system in the pit mud in the prior art. However, the naturally aged high-quality pit mud naturally and slowly forms a stable micro-ecological environment by virtue of long-term contact with the mother grains, and the system, the enzyme system and the bacterial system (or called as water, soil, gas and microorganisms) in the environment are extremely complex, so that much is unknown in the prior art, which determines that the existing artificial pit mud aged culture mode cannot achieve the naturally aged quality, the variety quantity, the proportion harmony and the like of microbial communities have great quality difference, and the microorganisms in the original pit mud are subjected to re-screening and domestication and still need to adapt to the difference change of the micro-ecological environment in the pit, and the pit mutual culture, the natural aging period or the adaptation period of 'pit-nourishing and pit-nourishing' is carried out.

Disclosure of Invention

The invention aims to provide the aged fragrant ecological cellar mud fermentation cellar aiming at the technical problems. By constructing the micro-ecological environment in the pit for naturally aging pit mud and the preparation method for performing bionic culture on the ecological pit mud by using the fermentation pit, the pit mud required for constructing the pit is cultured, so that white spirit production enterprises can quickly obtain high-quality naturally aged pit mud in batches.

The invention also aims to provide a method for culturing a bionic thin layer by using the aged fragrance type ecological pit mud.

In order to realize the purpose, the invention adopts the following technical scheme:

a stale-flavor ecological cellar mud aging fermentation cellar is characterized in that a cellar pool is 2-3m long, 2-3m wide and 3-5m high, a wall is built by adopting stones or fire bricks, a bottom is built by high-quality yellow mud, a feed inlet is reserved at the top of the cellar pool, a feed pipe is installed at a wall corner, a drain hole is built at one bottom corner of the cellar pool, and a drain valve is installed on the hole; laying a drainage blind passage below the plane of the pit bottom, and building a liquid storage pool at the other end of the blind passage; stainless steel supports are placed layer by layer in the cellar, the interlayer spacing between the upper layer of supports and the lower layer of supports is 6-9cm, the columnar bamboo trays are supported on the supports, and the trays on the same layer are placed next to each other.

The method for culturing the bionic thin layer by using the pit mud aged fermentation pit sequentially comprises the following steps: the cellar wall is washd, cellar bottom mud preparation, tray cellar mud preparation, goes into the cellar for storing things and ferment, first round is cultivateed, second round is cultivateed, the third round is cultivateed, and concrete operation is:

and the pit wall cleaning means that the inner walls of the periphery of the pit to be used are rinsed by fresh high-quality yellow water, and then the residual liquid is discharged completely.

The manufacturing of the pit bottom mud refers to that artificial pit mud with the thickness of 5-8cm is uniformly paved on a tamped yellow mud layer at the pit bottom, holes with the shapes and the apertures not limited and the depths of 5-6 cm are distributed in the mud layer, and the distance between the holes is required to be 8-10 cm.

The tray pit mud manufacturing method is characterized in that sufficient artificial pit mud is sequentially taken and laid on a fence-shaped bamboo tray, the thickness of a mud layer is about 5-7cm, then, holes with the diameter shape and the diameter not limited are inserted into the mud layer, the depth is 4-5 cm, and the hole distance is 8-10 cm.

And the cellar-entering fermentation refers to placing the prepared tray cellar mud and the stainless steel bracket into a cellar pool. After each layer of stainless steel support is paved, the paved tray pit mud is placed on the steel frame in time, then another layer is paved, the distance between the upper layer and the lower layer is 6-9cm, and the rest is done in sequence until the whole pit is paved.

The pit mud 1 st round of cultivation refers to that fresh high-quality yellow water is taken, thick fragrant yeast powder is added according to the weight percentage of 100:1-1.5 of the yellow water and stirred to prepare pit mud culture solution, the pit mud culture solution is rapidly fed into a pit from a feeding cylinder until the culture solution is completely submerged in the pit mud on a bamboo tray in the pit, the liquid level is at least 5cm higher than the mud surface, then a firm pit covering plate is built at the position 2-3cm away from a pit opening in the inner wall of the pit wall, pit sealing mud with the thickness of about 10-15cm is covered on the pit covering plate, and sealed anaerobic fermentation is carried out for 1 year.

The 2 nd round culture of the pit mud refers to that after the 1 st round fermentation of the pit mud, a pit bottom liquid discharge valve is rotated outside a pit, fermentation liquid in the pit is completely emptied through a pit bottom pipeline, after the fermentation liquid in the pit is drained completely, the liquid discharge hole is closed through the rotation of the liquid discharge valve, then a feed hole is opened, fresh high-quality yellow water is taken, dense and fragrant yeast powder is added according to the weight percentage of 100:1.5-2 of the yellow water for stirring to prepare a pit mud culture liquid, the pit mud culture liquid is rapidly fed into a pit from a feed cylinder until the pit is filled with the culture liquid, the liquid level of the culture liquid is at least 5cm higher than the mud surface on a bamboo tray in the pit, then a firm pit covering plate is built at a position 2-3cm away from a pit opening on the inner wall of the pit, pit mud with the thickness of about 10-15cm is covered on the pit wall, and the pit.

The 3 rd round of cultivation of cellar for storing things mud is after the 2 nd round of fermentation, at the rotatory cellar for storing things end flowing back valve outside the cellar for storing things, closes the outage after the fermentation liquor is all arranged to the greatest extent through cellar for storing things end pipeline in will cellar for storing things, then opens the feed port, according to yellow water: and (3) yeast: taking fresh high-quality yellow water, aroma Daqu powder and cooked grain powder according to the weight percentage of 100:1-2:3, stirring to prepare a pit mud culture solution, rapidly feeding the pit mud culture solution into a pit from a feeding cylinder until the whole pit is filled with the culture solution, then building a firm pit covering plate at a position 2-3cm away from a pit opening on the inner wall of a pit wall, sealing the pit covering plate with pit sealing mud with the thickness of about 10-15cm, performing sealed anaerobic fermentation for 1 year or more, and taking out to obtain the naturally aged aroma type ecological pit mud.

The positive effects of the invention are as follows:

the pit mud prepared by the method is naturally aged in the constructed micro-ecological environment in the grain-throwing fermentation pit, has complete types and large quantity of microorganisms, is coordinated in proportion, and has strong environmental adaptability and high ester production capacity.

The ecological cellar mud prepared by the invention solves the problems that the artificial cellar mud prepared by the prior art still needs to be mutually cultured in the cellar and the cellar in the 'in-tank cellar culture and the cellar in-tank culture', and the natural aging period or adaptation period can not reach the natural aging cellar mud, and the ecological cellar mud is used for hanging a new cellar, so that the new cellar can reach the level of the old cellar with continuous grain feeding and fermentation and natural aging of 20-35 years in the cellar, and the old wine and the good wine are produced in the new cellar.

And (III) carrying out cellar-hung brewing by utilizing the naturally-aged ecological cellar mud prepared by the invention, wherein the brewed base wine has mellow taste, strong cellar aroma, elegant aging aroma and long aftertaste.

And (IV) the technology of the invention ensures that white spirit production enterprises can quickly obtain high-quality natural aged pit mud in batches, eliminates serious obstacles restricting white spirit quality improvement and industry development, and has good application prospect.

And (V) constructing a micro-ecological environment for naturally aging in the cellar mud cellar, and continuously and naturally fermenting and aging the cellar mud, wherein the environment is superior to the natural environment for putting the grains into the cellar for fermentation, and the cellar mud is aged more quickly and has better quality than the grains are put into the cellar for fermentation.

After the cellar mud prepared by the method is subjected to biomimetic culture for three years, the effect of continuous natural aging can be achieved in the cellar, and the requirement that white spirit enterprises can take the cellar mud according to the capacity as required is met, so that the capacity can be rapidly expanded or the production scale can be adjusted.

And (seventhly), the pit mud aging fermentation pit has the advantages of simple structure, easiness in operation and low investment.

Drawings

FIG. 1 is a schematic structural diagram of the aged-mature fermentation pit of the aged-fragrant ecological pit mud

FIG. 2 is a top view of the stainless steel bracket of the present invention

FIG. 3 is a top view of the bamboo pallet of the present invention

FIG. 4 is a partial sectional view of the aged fermentation pit of the aged-fragrant ecological pit mud

The labels in the figure are: 1-pit, 2-pit wall, 3-feeding pipe, 4-drainage hole, 5-drainage rotary valve, 6-drainage concealed pipe, 7-liquid storage tank, 8-yellow mud pit bottom, 9-stainless steel bracket, 10-bamboo tray, 11-feeding hole, 12-pit sealing mud and 13-tray pit mud.

The specific implementation mode is as follows:

the present invention will be described in further detail with reference to specific embodiments for the purpose of making the objects, technical solutions and advantages of the present invention more apparent, but it should not be construed that the scope of the above-described subject matter of the present invention is limited to the following examples.

The cooked grain powder used in the following examples can be any one or a mixture of several of corn, wheat, sorghum, rice or glutinous rice, and is cooked grains (obtained by cooking with a conventional method) after being crushed and cooked, and meets the quality requirements of liquor brewing on grain raw materials;

the Daqu powder is common aromatic Daqu powder; is a commercial product.

The yellow water is high-quality yellow water generated by normal fermentation of the solid strong aromatic Chinese spirits; the yellow mud meets the quality requirement of solid white spirit on the yellow mud through detection. The used manmade pit mud is high-quality yellow mud, is crushed to be fine and is aired, a proper amount of cooked grain powder, Daqu powder, fresh yellow water, humus and the like are added, the manmade pit mud is prepared by fermentation, the manmade pit mud developed by the company with the application number of 200910058616.3 can be adopted, and the quality detection result is as follows:

sensory indexes are as follows: color: black brown color;

and (3) fragrance: the wine has the smell of the aged pit mud and has positive fragrance;

hand feeling: the soft and thorough product has stabbing hand feeling, uniform and neat section and slight sticky feeling;

physical and chemical indexes: the pH value is 6.3-6.8

The content of humus is 10.7-12.3%,

the content of the quick-acting phosphorus is 160-220 mg/100g of dry soil,

the content of ammoniacal nitrogen is 150-240 mg/100g of dry soil.

Example 1:

as shown in figure 1, the aged pit of the aged-fragrance type ecological pit mud fermentation pit has the pit 1 with the length of 3m, the width of 2.5m and the height of 4m, the pit wall 2 is built by fire bricks, the bottom of the aged pit wall is built by ramming high-quality yellow mud to form a yellow mud pit bottom 8, a feed inlet 11 is reserved at the top, a feed pipe 3 is installed at a wall corner, a drain hole 4 is built at one bottom corner of the pit, and a drain valve 5 is installed on the hole; a drainage concealed pipe 6 is laid under the plane of the cellar bottom, and a liquid storage pool 7 is built at the other end of a concealed channel; a plurality of layers of stainless steel brackets 9 are placed in the cellar, the interlayer distance between the upper layer of brackets and the lower layer of brackets is 9cm, the brackets support column-shaped bamboo trays 10, and the trays on the same layer are placed next to each other.

The method for culturing the bionic thin layer by using the pit mud aged fermentation pit mainly comprises the following process steps:

1. and (5) cleaning the pit wall. And (3) leaching the inner walls of the periphery of the cellar pool by using fresh high-quality yellow water, and then discharging the residual liquid completely.

2. And (5) preparing the cellar bottom mud. On the yellow mud layer tamped at the bottom of the cellar, a layer of artificial cellar mud with the thickness of 6cm is uniformly paved, round holes are inserted into the mud layer through round pipes, the hole diameter is 6cm, the depth is 5cm, the distance between the holes is 8-10 cm, and the yellow mud cellar bottom 8 is manufactured.

3. And (5) manufacturing tray pit mud. And taking sufficient artificial pit mud, paving the artificial pit mud on the columnar bamboo tray 10, wherein the thickness of a mud layer is about 5cm, inserting circular holes with the aperture of 7cm and the depth of 4cm into the mud layer by using circular pipes, and making the tray pit mud 13 with the distance of 8-10 cm between the holes.

4. And (5) fermenting in a cellar. And putting the prepared tray pit mud 13 and the stainless steel bracket 9 into a pit. After each layer of stainless steel support is paved, the paved tray pit mud is immediately placed on the steel frame, then another layer is paved, the distance between the upper layer and the lower layer is 8cm, and the rest is done in sequence until the whole pit is paved.

5. And (5) performing 1 st round culture on pit mud. Taking fresh high-quality yellow water, adding medium-temperature and medium-temperature Daqu powder according to the weight percentage of 100:1 of the yellow water, stirring to prepare pit mud culture solution, quickly feeding the pit mud culture solution into a pit from a feed inlet 11 until the culture solution completely submerges the artificial pit mud on a tray, then building a firm pit covering plate at the position 3cm away from a pit opening on the inner wall of a pit wall, sealing the pit covering plate with pit sealing mud 12 with the thickness of about 13cm, and performing sealed anaerobic fermentation for 1 year.

6. And (5) performing 2 nd round culture on the pit mud. After fermentation of the pit mud is finished in the 1 st round, rotating a pit bottom drainage valve 5 outside a pit, completely draining fermentation liquid in the pit through a pit bottom drainage concealed pipe 6, after the fermentation liquid in the pit is drained completely, rotating the drainage valve 5 to close a drainage hole 4, then opening a feed hole 11, taking fresh high-quality yellow water, adding strong-fragrance Daqu powder according to the weight percentage of 100:1.5 of the yellow water, stirring to prepare a pit mud culture solution, rapidly feeding the pit mud culture solution into a pit from a feed cylinder 3 until the pit is filled with the culture solution, then building a firm pit covering plate at the position 3cm away from a pit opening on the inner wall of the pit wall, sealing the pit mud 12 with the thickness of about 14cm on the pit wall, and performing sealed anaerobic fermentation for 1 year.

7. And (5) performing round 3 culture on the pit mud. After 2 nd round of culture and fermentation of pit mud, rotating a pit bottom drainage valve 5 outside the pit, completely draining fermentation liquor in the pit through a pit bottom drainage concealed pipe 6, closing a drainage hole 4, then opening a feed hole 11, taking fresh high-quality yellow water, strong-fragrance Daqu powder and cooked grain powder according to the weight percentage of yellow water to Daqu powder being 100:1:3, stirring to prepare pit mud culture solution, rapidly feeding the pit mud culture solution into a pit from a feed cylinder 3 until the whole pit is filled with the culture solution, then building a firm pit covering plate at a position 2cm away from a pit opening on the inner wall of the pit wall, covering a pit mud seal 12 with the thickness of about 15cm on the pit, sealing and carrying out anaerobic fermentation for 1 year, and taking out to obtain the natural and aged ecological pit mud.

Example 2:

as shown in figure 1, the aged pit of the aged-fragrance type ecological pit mud fermentation pit has the length of 1 pit 2m, the width of 3m and the height of 5m, the pit wall 2 is built by adopting stones, the bottom of the pit wall is built by using high-quality yellow mud to be made into a yellow mud pit bottom 8, a feed inlet 11 is reserved at the top, a feed cylinder 3 is installed at a wall corner, a drain hole 4 is built at one bottom corner of the pit, and a drain valve is installed on the hole; 5, laying a drainage concealed pipe 6 below the plane of the cellar bottom, and building a liquid storage pool 7 at the other end of a concealed channel; a plurality of layers of stainless steel brackets 9 are placed in the cellar, the interlayer distance between the upper layer of brackets and the lower layer of brackets is 6cm, the brackets support column-shaped bamboo trays 10, and the trays on the same layer are placed next to each other.

1. and (5) cleaning the pit wall. The same as in example 1.

2. And (5) preparing the cellar bottom mud. On the yellow mud layer tamped at the bottom of the cellar, a layer of artificial cellar mud with the thickness of 8cm is uniformly paved, round holes with the aperture of 9cm and the depth of 6cm are inserted into the mud layer, the distance between the holes is 8-10 cm, and the yellow mud cellar bottom 8 is manufactured.

3. And (5) manufacturing tray pit mud. And taking sufficient artificial pit mud, paving the artificial pit mud on a columnar bamboo tray 10, wherein the thickness of a mud layer is about 7cm, inserting round holes with the aperture of 9cm and the depth of 5cm into the mud layer by using round pipes, and making the artificial pit mud into tray pit mud 13, wherein the distance between the holes is 8-10 cm.

4. And (5) fermenting in a cellar. And putting the prepared tray pit mud 13 and the stainless steel bracket 9 into a pit. After each layer of stainless steel support is paved, the paved tray pit mud is immediately placed on the steel frame, then another layer is paved, the distance between the upper layer and the lower layer is 9cm, and the rest is done in sequence until the whole pit is paved.

5. And (5) performing 1 st round culture on pit mud. Taking fresh high-quality yellow water, adding strong-flavor Daqu powder according to the weight percentage of 100:1.5 of the yellow water, stirring to prepare pit mud culture solution, quickly feeding the culture solution into a pit from a feed inlet 11 until the culture solution reaches 1/3 of the height of the pit, then building a firm pit covering plate at the position 2cm away from the pit opening on the inner wall of the pit wall, sealing the pit covering plate with pit sealing mud 12 with the thickness of about 10cm, and performing sealed anaerobic fermentation for 1 year.

6. And (5) performing 2 nd round culture on the pit mud. After fermentation of the pit mud is finished in the 1 st round, rotating a pit bottom drainage valve 5 outside the pit, completely emptying fermentation liquid in the pit through a pit bottom drainage concealed pipe 6, after the fermentation liquid in the pit is drained completely, rotating the drainage valve 5 to close a drainage hole 4, then opening a feed hole 11, taking fresh high-quality yellow water, adding strong-flavor Daqu powder according to the weight percentage of 100:2 of the yellow water, stirring to prepare a pit mud culture solution, rapidly feeding the pit mud culture solution into a pit from a feed cylinder 3 until the height of the pit is 2/3 full of the culture solution, then building a firm pit covering plate on the inner wall of the pit wall at a position 3cm away from a pit opening, covering a pit mud 12 with the thickness of about 15cm on the pit wall, and sealing anaerobic fermentation for 1 year.

7. And (5) performing round 3 culture on the pit mud. After 2 nd round of culture and fermentation of pit mud, rotating a pit bottom drainage valve outside the pit, completely emptying fermentation liquor in the pit through a pit bottom drainage concealed pipe 6, closing a drainage hole 11, then opening a feed hole 11, taking fresh high-quality yellow water, strong-flavor Daqu powder and cooked grain powder according to the weight percentage of the yellow water to the yeast to be 100:2:3 until the whole pit is filled with the culture liquor, rapidly feeding the fresh high-quality yellow water, the strong-flavor Daqu powder and the cooked grain powder into a pit mud culture liquor from a feed cylinder 3, then building a firm pit covering plate at a position 2cm away from a pit opening on the inner wall of the pit wall, covering a pit mud 12 with the thickness of about 15cm on the pit, sealing and carrying out anaerobic fermentation for 2 years, and taking out to obtain the naturally aged ecological pit mud.

The specific indexes of the aged-fragrance type ecological pit mud prepared in the embodiment are as follows:

sensory indexes are as follows: color: black with grey white;

and (3) fragrance: the pit aroma is strong, and the aroma is pure and lasting;

hand feeling: soft, fine, sticky, bubble in cross section, neat texture, and broken with silk.

Physical and chemical indexes: the pH value is 5.2-5.8

The content of humus is 15.7-19.3%,

the content of the quick-acting phosphorus is 400-430 mg/100g of dry soil,

the content of ammoniacal nitrogen is 260-400 mg/100g of dry soil;

the following table shows the comparison of the yield and quality of the aged-flavor ecological pit mud prepared by the embodiment of the invention when used in a new pit and hung in a pit with the traditional grain-feeding old pit which is continuously used for 30 years:

Claims

1. a method for culturing old-flavor ecological cellar mud by using an old-flavor ecological cellar mud aging fermentation cellar is characterized in that a cellar pool (1) of the fermentation cellar is 2-3m long, 2-3m wide and 3-5m high, a cellar wall (2) is built by adopting stones or fire bricks, a cellar bottom (8) is built by using high-quality yellow mud, a feed inlet (11) is reserved at the top, a feed pipe (3) is installed at a wall corner, a liquid discharge hole (4) is built at one bottom corner of the cellar pool, and a liquid discharge valve (5) is installed on the liquid discharge hole (4); a drainage concealed pipe (6) is laid below the plane of the cellar bottom, and a liquid storage pool (7) is built at the other end of the drainage concealed pipe; a plurality of layers of stainless steel brackets (9) are placed in the cellar, the interlayer spacing of the upper layer of stainless steel bracket (9) and the lower layer of stainless steel bracket (9) is 6-9cm, a columnar bamboo tray (10) is supported on the stainless steel bracket (9), and the trays on the same layer are placed next to each other; the method for culturing the aged-fragrance type ecological pit mud sequentially comprises the steps of pit wall cleaning, pit bottom mud manufacturing, tray pit mud manufacturing and pit entry fermentation processes, wherein the pit wall cleaning refers to the step of leaching the inner wall of the periphery of a standby pit with fresh high-quality yellow water, and then discharging residual liquid completely; the pit bottom mud manufacturing means that artificial pit mud with the thickness of 5-8cm is uniformly paved on a compacted yellow mud layer at the pit bottom (8), and holes with unlimited shapes and apertures and the depth of 5-6 cm are inserted into the mud layer, and the hole spacing is required to be 8-10 cm; the tray pit mud manufacturing method comprises the steps of sequentially taking sufficient artificial pit mud, paving the artificial pit mud on a fence-shaped bamboo tray, wherein the thickness of a mud layer is 5-7cm, inserting holes with the shapes and the apertures not limited, the depth of the holes is 4-5 cm, and the hole spacing is 8-10 cm in the mud layer; the cellar entering fermentation process is that the manufactured tray cellar mud and stainless steel supports are placed into a cellar pool, after one layer of stainless steel support is paved, the paved tray cellar mud is placed on a steel frame in time, then another layer is paved, the distance between the upper layer and the lower layer is 6-9cm, and the rest is done in sequence until the whole cellar pool is paved; the method is characterized in that: after the cellar entering fermentation process is finished, sequentially finishing the first round of culture of cellar mud, the second round of culture of cellar mud and the third round of culture of cellar mud;

the first round of pit mud cultivation is characterized in that fresh high-quality yellow water is taken, the yellow water and the strong fragrant yeast powder are uniformly stirred according to the mass ratio of 100:1-1.5 to prepare pit mud culture solution, the pit mud culture solution is rapidly fed into a pit (1) from a feeding pipe (3) until the culture solution is completely submerged in pit mud on a bamboo tray, the liquid level is higher than the mud surface by more than 5cm, then a firm pit covering plate is built at the position, 2-3cm away from a pit opening, of the inner wall of a pit wall, a pit sealing mud with the thickness of 10-15cm is covered on the pit covering plate, and sealed anaerobic fermentation is carried out for 1 year;

the second round of pit mud cultivation is characterized in that after the pit mud is fermented for the first round, a pit bottom liquid discharge valve (5) is rotated outside a pit, fermentation liquid in a pit (1) is completely emptied through a pit bottom pipeline, after the fermentation liquid in the pit is drained, a liquid discharge hole (4) is closed by rotating the liquid discharge valve (5), then a feed inlet (11) is opened, fresh high-quality yellow water is taken, the yellow water and the strong fragrant yeast powder are uniformly stirred according to the mass ratio of 100:1.5-2 to prepare pit mud culture liquid, the pit mud culture liquid is rapidly fed into the pit (1) from a feed pipe (3) until the pit (1) is filled with the culture liquid, the liquid level of the pit mud is higher than the mud level on a bamboo tray in the pit by more than 5cm, then a firm pit cover plate is built on the inner wall 2-3cm away from a pit opening, pit mud with the thickness of 10-15cm is sealed and is subjected to anaerobic fermentation for 1 year;

and the third round of pit mud cultivation is to rotate a pit bottom liquid discharge valve (5) outside the pit after the second round of fermentation of pit mud, completely discharge fermentation liquor in a pit (1) through a pit bottom pipeline, close a liquid discharge hole (4), open a feed inlet (11), take fresh high-quality yellow water, strong-fragrance Daqu powder and cooked grain powder, uniformly stir the yellow water, the strong-fragrance Daqu powder and the cooked grain powder according to the mass ratio of 100:1-2:3 to prepare pit mud culture solution, rapidly feed the culture solution into the pit (1) from a feed pipe (3) until the whole pit is filled with the culture solution, build a firm pit cover plate at a position 2-3cm away from a pit opening on the inner wall of the pit wall, seal the pit mud with the thickness of 10-15cm, seal anaerobic fermentation for more than 1 year, and take out the obtained fermented pit mud, namely the aged and cooked aged and aged ecological pit mud.

2. The method for cultivating the old-flavor ecological pit mud by using the old-flavor ecological pit mud aged fermentation pit as claimed in claim 1, which is characterized in that: the artificial pit mud is prepared by crushing high-quality yellow mud, drying in the sun, adding appropriate amount of cooked grain powder, Daqu powder, fresh yellow water and humus, and fermenting.