CN110628546A - Method for increasing content of tetramethylpyrazine in base liquor of Maotai-flavor liquor - Google Patents
Method for increasing content of tetramethylpyrazine in base liquor of Maotai-flavor liquor Download PDFInfo
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Abstract
The scheme discloses a method for improving tetramethylpyrazine content in Maotai-flavor liquor base liquor in the field of Maotai-flavor liquor brewing, which comprises the following steps: step one, preparing a tetramethylpyrazine microbial inoculum; step two, microorganism reinforcement: mixing 1 part of the prepared tetramethylpyrazine bacterial agent with 5 parts of Daqu powder, then putting into fermented grains, finally adding tail liquor, uniformly mixing, and then putting into a cellar for fermentation; step three, introducing a microbial inoculum: adding 1 part of the prepared tetramethylpyrazine bacterial agent into 10 parts of tail wine obtained in the production process; and adding the tail wine soaked with the microbial inoculum into a ground pot of a liquor steamer, adding fermented grains into the liquor steamer, and distilling to obtain the base liquor of the Maotai-flavor liquor containing the tetramethylpyrazine. According to the technical characteristics of brewing of the Maotai-flavor liquor, the purpose of improving the content of the tetramethylpyrazine in the base liquor of the Maotai-flavor liquor is achieved by combining microbial enhanced fermentation with a process of extracting a fermentation product firstly and then distilling the fermentation product.
Description
Technical Field
The invention belongs to the field of brewing of Maotai-flavor liquor, and particularly relates to a method for improving the content of tetramethylpyrazine in Maotai-flavor liquor base liquor.
Background
The Maotai-flavor liquor occupies a unique position in the Chinese liquor industry due to the unique process and flavor. Due to the particularity of the process, the Maotai-flavor liquor contains pyrazine substances with higher content, in particular tetramethylpyrazine which is a liquor health factor recognized in the industry. In recent years, with the pursuit of consumers for healthy and green quality life, the Maotai-flavor liquor is popular with consumers. The tetramethylpyrazine is closely related to the sensory characteristics of Maotai-flavor liquor, and the quality of Maotai-flavor liquor is influenced by the content of tetramethylpyrazine in a certain sense.
In the existing method, bran koji or microbial inoculum is prepared by utilizing microorganisms with high tetramethylpyrazine yield, and then the content of tetramethylpyrazine is improved in a mode of intensified fermentation in the brewing process. This method is an effective method, but only intervenes during the "fermentation" phase of brewing; the intervention is introduced in the 'distillation' stage of wine brewing, compared with the existing method, the method for improving the content of the tetramethylpyrazine is enriched, the operation process of the Maotai-flavor liquor is conformed, the cost is basically not increased, and the method starts from large-scale application in a winery.
Disclosure of Invention
The invention aims to provide a novel method for improving the content of tetramethylpyrazine in Maotai-flavor liquor base liquor, so that means for improving the content of tetramethylpyrazine are enriched, and higher economic benefits are created.
In order to achieve the above object, the present invention provides the following solutions: a method for improving the content of tetramethylpyrazine in Maotai-flavor liquor base liquor comprises the following steps:
step one, preparing a tetramethylpyrazine microbial inoculum: firstly, strain activation is carried out, then primary seed culture and secondary seed culture are carried out, and finally solid microbial inoculum culture is carried out to obtain the tetramethylpyrazine microbial inoculum;
step two, microorganism reinforcement: mixing 0.8-1.2 parts of the prepared tetramethylpyrazine microbial inoculum with 4.5-5.5 parts of Daqu powder, then adding into 140-160 parts of fermented grains after the stacking fermentation is finished, finally adding 3-4 parts of tail liquor, uniformly mixing, and then adding into a cellar for fermentation for 25-30 days;
step three, extracting the microbial inoculum, merging into a ground pot, and merging the roasted wine: taking 0.7-1.3 parts of the prepared tetramethylpyrazine bacterial agent, adding into 8-12 parts of tail liquor obtained in the production process, wherein the alcoholic strength of the tail liquor is 15% v/v, standing for 8 days, filtering out the bacterial agent, and collecting the tail liquor soaked with the bacterial agent; and (3) adding the tail wine soaked with the microbial inoculum into a ground pot of a liquor retort, adding fermented grains obtained by microbial reinforcement in the step two into the liquor retort, and distilling to obtain the base liquor of the Maotai-flavor liquor containing the tetramethylpyrazine.
Further, the strain activation refers to picking a small amount of bacillus subtilis from a slope, streaking on an LB plate culture medium, picking a single colony for streaking again after the single colony grows out, and repeating the steps for three times to activate and purify the strain. The purpose of activating and purifying the strain through three streaks is to ensure the pure positive and vitality of the initial strain and prevent the pollution of mixed bacteria and the degradation of the production performance of the strain.
Further, the first-stage seed culture is that a few single colony thalli are picked from the activated bacillus plate, inoculated in an LB liquid culture medium according to the inoculum size of 8-12% volume ratio, cultured under the conditions of 36-38 ℃ of a shaking table and 210r/min of 190-.
Further, the second-stage seed culture is to inoculate the first-stage seed liquid into an LB liquid culture medium according to the inoculation amount of 8-12% of the volume ratio, and culture the first-stage seed liquid to a growth stabilization period under the conditions of 36-38 ℃ of a shaking table and 210r/min of 190-.
Further, the microbial inoculum culture is that 7-9 parts of wheat flour and 7-9 parts of wheat sand are weighed and mixed in equal proportion, the mixture is transferred into a fermentation container, 1.2-2 parts of secondary seed liquid and 3.4-4.6 parts of water are added into the mixed wheat flour and wheat sand, gauze is covered on the mixture, and the mixture is placed into a high-temperature incubator for solid culture. The microbial inoculum culture medium adopts wheat sand and wheat flour, and is mainly characterized in that the bacillus is aerobic bacteria, and the mixture of the wheat sand and the wheat flour can ensure sufficient nutrient components and simultaneously provide sufficient oxygen for the growth and metabolism of the strains.
Further, the wheat grit is prepared by adding water 8-12 wt% to wheat, standing for 3 hr, and grinding to 20 mesh.
Further, the solid culture step is: culturing at 36.5-37.5 deg.C for 24 hr on day 1; adjusting the culture temperature to 43-45 ℃ on day 2, and keeping for 24 h; adjusting the culture temperature to 51-53 ℃ on the 3 rd day of fermentation, and keeping high-temperature aroma generation for 48 h; the cycle was repeated twice under these conditions. The culture temperature variation program is formulated according to the growth characteristics of bacillus and the characteristic that tetramethylpyrazine is produced by a large amount of metabolism in a high-temperature stage.
Furthermore, in the distillation process, the distillation vapor pressure is 0.06-0.1Mpa, and the temperature of the flowing wine is 35-45 ℃. The technical parameters are consistent with those of the base liquor of the Maotai-flavor liquor during distillation.
The invention has the beneficial effects that: 1. according to the technical characteristics of brewing of the Maotai-flavor liquor, the purpose of improving the content of the tetramethylpyrazine in the base liquor of the Maotai-flavor liquor is achieved by combining microbial enhanced fermentation with a process of extracting a fermentation product firstly and then distilling the fermentation product.
2. The base wine brewed by the method has more obvious flavor style and higher sensory score, and the sensory quality of the base wine is improved to a certain extent; and the content of the skeleton flavor substances is very close to that of the wine brewed by the traditional method.
3. Because the substance tetramethylpyrazine is a well-known health factor in the liquor industry, the substance tetramethylpyrazine is particularly used as a characteristic substance in Maotai-flavor liquor and has higher content. Therefore, the method disclosed by the invention is utilized to improve the content of tetramethylpyrazine in the base liquor, is beneficial to improving the health attribute and sensory quality of the finished liquor, and the high-quality Maotai-flavor liquor naturally attracts more consumers to consume, thereby having important significance for improving the economic benefit of enterprises.
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FIG. 1 is a flow chart of the present invention.
Detailed Description
The following is further detailed by the specific embodiments:
the embodiment is basically as shown in the attached figure 1:
example 1: a method for improving the content of tetramethylpyrazine in Maotai-flavor liquor base liquor comprises the following steps:
step one, preparing a tetramethylpyrazine microbial inoculum:
1) strain activation: selecting a small amount of bacillus subtilis from the inclined plane, streaking on an LB plate culture medium, selecting a single colony after the single colony grows out, streaking again, repeating the steps for three times, and activating and purifying the strain.
2) First-order seed culture: a small amount of single colony of bacteria was picked from the activated Bacillus plate and inoculated in LB liquid medium in an inoculum size of 8% by volume. Culturing at 36 deg.C in a shaker at 190r/min to reach growth stabilization phase to obtain first-stage seed solution.
3) Secondary seed culture: the first-order seed liquid prepared above was inoculated in an LB liquid medium in an amount of 8% by volume. Culturing at 36 deg.C and 190r/min in shaking table until the growth stationary phase to obtain secondary seed liquid.
4) Preparing a solid microbial inoculum: weighing 7 parts of wheat flour (flour milled from wheat), weighing 7 parts of wheat sand (water with the weight ratio of 8% is added into the wheat, standing for 3 hours, grinding to 20 meshes by using a grinder), mixing the wheat flour and the wheat sand in equal proportion, and transferring to a fermentation container. Adding 1.2 parts of secondary seed liquid and 3.4 parts of water into the mixed wheat flour and wheat sand raw materials, covering gauze on the secondary seed liquid, and putting the mixture into a high-temperature incubator for solid culture. The culture steps are as follows: culturing at 36.5 deg.C for 24h on day 1; adjusting the culture temperature to 43 ℃ on day 2 for 1 d; adjusting the culture temperature to 51 ℃ on the 3 rd day of fermentation, and keeping high-temperature aroma generation for 2 d; the cultivation method is used for cultivation of cellar surfaces after being cycled for two times under the conditions. And (4) observing the fermentation condition in the fermentation process, supplementing water and stirring according to the humidity every day, and completing the culture of the microbial inoculum approximately in 8 days.
Step two, microorganism reinforcement: mixing 0.8 part of the prepared high-content tetramethylpyrazine microbial inoculum with 4.5 parts of Daqu powder, then adding into 140 parts of fermented grains after the stacking fermentation is finished, finally adding 3 parts of tail wine, uniformly mixing, and then adding into a cellar for fermentation for 30 days.
Step three, extracting the microbial inoculum, merging into a ground pot, and merging the roasted wine:
1) taking 0.7 part of the prepared high-content tetramethylpyrazine bacterial agent, adding into 8 parts of tail liquor obtained in the production process (the alcoholic strength of the tail liquor is 15% v/v), and standing for 8 days. Then, filtering out the microbial inoculum, and collecting the tail wine soaked with the microbial inoculum.
2) And (2) adding the tail wine soaked with the microbial inoculum into a ground pot of a liquor steamer (the traditional process needs to add untreated tail wine into the ground pot to recover alcohol in the tail wine), adding fermented grains obtained by microbial reinforcement in the liquor brewing fermentation stage in the step two into the liquor steamer according to the methods of 'fermentation grains on the visible air' and 'light, loose, thin, accurate, uniform and flat', controlling the pressure of distilled steam to be 0.06MPa, and controlling the temperature of liquor flowing to be within 35 ℃ to obtain the base liquor of the Maotai-flavor liquor.
Example 2: a method for improving the content of tetramethylpyrazine in Maotai-flavor liquor base liquor comprises the following steps:
step one, preparing a tetramethylpyrazine microbial inoculum:
1) strain activation: selecting a small amount of bacillus subtilis from the inclined plane, streaking on an LB plate culture medium, selecting a single colony after the single colony grows out, streaking again, repeating the steps for three times, and activating and purifying the strain.
2) First-order seed culture: a small amount of single colony of cells was picked from the activated Bacillus plate and inoculated into LB liquid medium in an inoculum size of 12% by volume. Culturing at 38 deg.C for 210r/min to reach growth stabilization phase to obtain first-stage seed solution.
3) Secondary seed culture: the primary seed solution prepared above was inoculated into LB liquid medium in an inoculum size of 12% by volume. Culturing at 38 deg.C for 210r/min to reach growth stabilization phase to obtain secondary seed liquid.
4) Preparing a solid microbial inoculum: weighing 9 parts of wheat flour (flour milled from wheat), weighing 9 parts of wheat sand (adding 10% by weight of water into the wheat, standing for 3 hours, grinding to 20 meshes by using a grinder), mixing the wheat flour and the wheat sand in equal proportion, and transferring to a fermentation container. Adding 2 parts of the secondary seed liquid and 4.6 parts of water into the mixed wheat flour and wheat sand raw materials, covering gauze on the mixture, and putting the mixture into a high-temperature incubator for solid culture. The method comprises the following steps: culturing at 37.5 deg.C for 24h in incubator on day 1; adjusting the culture temperature to 45 ℃ on day 2, and keeping for 1 d; adjusting the culture temperature to 53 ℃ on the 3 rd day of fermentation, and keeping high-temperature aroma generation for 2 d; the cultivation method is used for cultivation of cellar surfaces after being cycled for two times under the conditions. And (4) observing the fermentation condition in the fermentation process, supplementing water and stirring according to the humidity every day, and completing the culture of the microbial inoculum approximately in 8 days.
Step two, microorganism reinforcement: mixing 1.2 parts of the prepared high-content tetramethylpyrazine microbial inoculum with 5.5 parts of Daqu powder, then adding 160 parts of fermented grains after the stacking fermentation is finished, finally adding 4 parts of tail wine, uniformly mixing, and then adding into a cellar for fermentation for 30 days.
Step three, extracting the microbial inoculum, merging into a ground pot, and merging the roasted wine:
1) taking 1.3 parts of the prepared high-content tetramethylpyrazine bacterial agent, adding into 12 parts of tail liquor obtained in the production process (the alcoholic strength of the tail liquor is 15% v/v), and standing for 8 days. Then, filtering out the microbial inoculum, and collecting the tail wine soaked with the microbial inoculum.
2) And (2) adding the tail wine soaked with the microbial inoculum into a ground pot of a liquor steamer (the traditional process needs to add untreated tail wine into the ground pot to recover alcohol in the tail wine), adding fermented grains obtained by microbial reinforcement in the liquor brewing fermentation stage in the step 2 into the liquor steamer according to the methods of fermented grains on the air and light, loose, thin, accurate, uniform and flat, controlling the pressure of distilled steam to be 0.1Mpa, and controlling the temperature of liquor flowing to be within 45 ℃ to obtain the base liquor of the Maotai-flavor liquor.
Example 3: a novel method for improving the content of tetramethylpyrazine in Maotai-flavor liquor base liquor comprises the following steps:
step one, preparing a tetramethylpyrazine microbial inoculum:
1) strain activation: selecting a small amount of bacillus subtilis from the inclined plane, streaking on an LB plate culture medium, selecting a single colony after the single colony grows out, streaking again, repeating the steps for three times, and activating and purifying the strain.
2) First-order seed culture: a small amount of single colony of cells was picked from the activated Bacillus plate and inoculated into LB liquid medium in an inoculum size of 10% by volume. Culturing in a shaker at 37 deg.C and 200r/min to reach growth stabilization phase to obtain first-stage seed solution.
3) Secondary seed culture: the first-order seed liquid prepared above was inoculated into LB liquid medium in an amount of 10% by volume. Culturing in a shaker at 37 deg.C and 200r/min to reach growth stabilization phase to obtain secondary seed solution.
4) Preparing a solid microbial inoculum: weighing 8 parts of wheat flour (flour milled from wheat), weighing 8 parts of wheat sand (water with the weight ratio of 10% is added into the wheat, standing for 3 hours, grinding to 20 meshes by using a grinder), mixing the wheat flour and the wheat sand in equal proportion, and transferring into a fermentation container. Adding 1.6 parts of secondary seed liquid and 4 parts of water into the mixed wheat flour and wheat sand raw materials, covering gauze on the mixture, and putting the mixture into a high-temperature incubator for solid culture. The method comprises the following steps: culturing at 37 deg.C for 24h in incubator on day 1; adjusting the culture temperature to 44 ℃ on day 2 for 1 d; adjusting the culture temperature to 52 ℃ on the 3 rd day of fermentation, and keeping high-temperature aroma generation for 2 d; the cultivation method is used for cultivation of cellar surfaces after being cycled for two times under the conditions. And (4) observing the fermentation condition in the fermentation process, supplementing water and stirring according to the humidity every day, and completing the culture of the microbial inoculum approximately in 8 days.
The content and physical and chemical indexes of the tetramethylpyrazine in the prepared solid microbial inoculum and the common yeast powder are compared as follows:
as can be seen from the above table, the content of tetramethylpyrazine in the prepared solid microbial inoculum is 121.3 times of that of common yeast powder, which indicates that the preparation of the high-content tetramethylpyrazine microbial inoculum is successful.
Step two, microorganism reinforcement: mixing 1 part of the prepared high-content tetramethylpyrazine microbial inoculum with 5 parts of Daqu powder, then adding into 150 parts of fermented grains after the stacking fermentation is finished, finally adding 3.5 parts of tail wine, uniformly mixing, and then adding into a cellar for fermentation for 30 days.
Step three, extracting the microbial inoculum, merging into a ground pot, and merging the roasted wine:
1) taking 1 part of the prepared high-content tetramethylpyrazine bacterial agent, adding into 10 parts of tail liquor obtained in the production process (the alcoholic strength of the tail liquor is 15% v/v), and standing for 8 days. Then, filtering out the microbial inoculum, and collecting the tail wine soaked with the microbial inoculum.
The result shows that in the process of soaking the prepared high-content tetramethylpyrazine microbial inoculum in the tail liquor, tetramethylpyrazine is continuously leached into the tail liquor, and the content of the tetramethylpyrazine obtained by leaching in the tail liquor is higher along with the prolonging of the leaching time. The content change of tetramethylpyrazine obtained by tail liquor extraction in the soaking process is shown in the following table:
2) and (2) adding the tail wine soaked with the microbial inoculum into a ground pot of a liquor steamer (the traditional process needs to add untreated tail wine into the ground pot to recover alcohol in the tail wine), adding fermented grains obtained by microbial reinforcement in the liquor brewing fermentation stage in the step 2 into the liquor steamer according to the methods of fermented grains on the air and light, loose, thin, accurate, uniform and flat, controlling the pressure of distilled steam to be 0.08Mpa, and controlling the temperature of liquor flowing to be within 45 ℃ to obtain the base liquor of the Maotai-flavor liquor.
The detection result of the produced base liquor of the Maotai-flavor liquor shows that the aim of improving the content of the tetramethylpyrazine in the base liquor of the Maotai-flavor liquor is fulfilled by combining the microorganism-enhanced fermentation with the process of extracting and distilling the fermentation product. The content of the tetramethylpyrazine in the base liquor of the Maotai-flavor liquor produced by the traditional process is 6.162mg/L, while the content of the tetramethylpyrazine in the base liquor of the Maotai-flavor liquor produced by the method is 21.98 mg/L.
The base wine brewed by the method has more obvious flavor style and higher sensory score through the evaluation of a wine taster, and the method can not only improve the content of tetramethylpyrazine in the base wine, but also improve the sensory quality of the base wine to a certain extent.
In addition, the content of skeleton flavor substances of the base wine brewed by the method is very close to that of the wine brewed by the traditional method, which shows that the method does not change the main substance composition of the wine body while improving the content of the tetramethylpyrazine in the base wine. The flavor value content ratios are given in the table below.
The method for detecting the content of tetramethylpyrazine in the microbial inoculum and the base liquor in the embodiment 3 is as follows:
1) sample pretreatment:
yeast powder/fermented grains: weighing 2.8g of crushed yeast powder (5g of fermented grains) sample, adding 20mL of 53% vol ethanol solution, soaking for 10min, performing ultrasonic extraction for 30min, centrifuging for 10min (8000r/min,20 ℃), collecting supernatant, diluting to a proper amount, filtering with an organic filter membrane, taking about 1mL of filtered sample in a liquid phase sample bottle, and performing liquid analysis.
Wine sampling: diluting to a proper multiple, filtering with an organic filter membrane, and taking about 1mL of the filtered sample in a liquid phase sample bottle for liquid quality analysis.
2) Preparation of a standard solution:
accurately weighing 0.1g of tetramethylpyrazine standard substance into a 100mL volumetric flask, metering the volume to the scale by using absolute ethyl alcohol, preparing a 1000mg/L tetramethylpyrazine standard stock solution, taking 100uL of tetramethylpyrazine stock solution into the 100mL volumetric flask, metering the volume to the scale by using absolute ethyl alcohol, and preparing a 1mg/L tetramethylpyrazine standard mother solution.
3) Drawing a standard curve:
respectively taking 1mL, 2mL, 3mL, 5mL, 7mL, 9mL, 10mL, 15mL and 25mL of tetramethylpyrazine quasi-use solution into a 50mL volumetric flask, and fixing the volume to the scale by using 53% ethanol to prepare tetramethylpyrazine standard solution series with the concentrations of 20ug/L, 40ug/L, 60ug/L, 100ug/L, 140ug/L, 180ug/L, 200ug/L, 300ug/L and 500 ug/L.
4) Liquid quality analysis method
Liquid phase conditions: mobile phase, methanol: 0.1% formic acid 35: 65; the flow rate is 0.4 mL/min; the column temperature was 35 ℃. Elution gradient: 0.01-1min 10% methanol; 35% methanol for 1-5 min. Mass spectrum conditions: mass spectrometry mode-MRM (multiple reaction detection), specific parameters are given in the following table.
Claims (8)
1. A method for improving the content of tetramethylpyrazine in Maotai-flavor liquor base liquor is characterized by comprising the following steps: the method comprises the following steps:
step one, preparing a tetramethylpyrazine microbial inoculum: firstly, strain activation is carried out, then primary seed culture and secondary seed culture are carried out, and finally solid microbial inoculum culture is carried out to obtain the tetramethylpyrazine microbial inoculum;
step two, microorganism reinforcement: mixing 0.8-1.2 parts of the prepared tetramethylpyrazine microbial inoculum with 4.5-5.5 parts of Daqu powder, then adding into 140-160 parts of fermented grains after the stacking fermentation is finished, finally adding 3-4 parts of tail liquor, uniformly mixing, and then adding into a cellar for fermentation for 25-30 days;
step three, extracting the microbial inoculum, merging into a ground pot, and merging the roasted wine: taking 0.7-1.3 parts of the prepared tetramethylpyrazine bacterial agent, adding into 8-12 parts of tail liquor obtained in the production process, wherein the alcoholic strength of the tail liquor is 15% v/v, standing for 8 days, filtering out the bacterial agent, and collecting the tail liquor soaked with the bacterial agent; and (3) adding the tail wine soaked with the microbial inoculum into a ground pot of a liquor retort, adding fermented grains obtained by microbial reinforcement in the step two into the liquor retort, and distilling to obtain the base liquor of the Maotai-flavor liquor containing the tetramethylpyrazine.
2. The method for increasing the content of tetramethylpyrazine in Maotai-flavor liquor base according to claim 1, which is characterized in that: the strain activation refers to picking a small amount of bacillus subtilis from an inclined plane, streaking on an LB plate culture medium, picking a single colony for streaking again after the single colony grows out, repeating the process for three times, and activating and purifying the strain.
3. The method for increasing the content of tetramethylpyrazine in Maotai-flavor liquor base according to claim 2, which is characterized in that: the first-stage seed culture is to pick a few single colony thalli from the activated bacillus plate, inoculate the single colony thalli in an LB liquid culture medium according to the inoculum size of 8-12% volume ratio, culture the single colony thalli to a growth stabilization period under the conditions of 36-38 ℃ of a shaking table and 210r/min of 190-.
4. The method for increasing the content of tetramethylpyrazine in Maotai-flavor liquor base according to claim 3, wherein the method comprises the following steps: the second-stage seed culture is to inoculate the first-stage seed liquid into LB liquid culture medium according to the inoculation amount of 8-12% volume ratio, and culture the first-stage seed liquid to the growth stabilization period under the conditions of 36-38 ℃ of a shaking table and 210r/min of 190-.
5. The method for increasing the content of tetramethylpyrazine in Maotai-flavor liquor base according to claim 4, wherein the method comprises the following steps: the microbial inoculum culture is characterized by weighing 7-9 parts of wheat flour and 7-9 parts of wheat sand, mixing the wheat flour and the wheat sand in equal proportion, transferring the mixture into a fermentation container, adding 1.2-2 parts of secondary seed liquid and 3.4-4.6 parts of water into the mixed wheat flour and wheat sand, covering the fermentation container with gauze, and putting the mixture into a high-temperature incubator for solid culture.
6. The method for increasing the content of tetramethylpyrazine in Maotai-flavor liquor base according to claim 5, wherein the method comprises the following steps: the wheat sand is prepared by adding water 8-12 wt% into wheat, standing for 3 hr, and grinding to 20 mesh.
7. The method for increasing the content of tetramethylpyrazine in Maotai-flavor liquor base according to claim 6, wherein the method comprises the following steps: the solid culture comprises the following steps: culturing at 36.5-37.5 deg.C for 24 hr on day 1; adjusting the culture temperature to 43-45 ℃ on day 2, and keeping for 24 h; adjusting the culture temperature to 51-53 ℃ on the 3 rd day of fermentation, and keeping high-temperature aroma generation for 48 h; the cycle was repeated twice under these conditions.
8. The method for increasing the content of tetramethylpyrazine in Maotai-flavor liquor base according to any one of claims 2 to 7, wherein the method comprises the following steps: in the distillation process, the distillation vapor pressure is 0.06-0.1Mpa, and the temperature of the flowing wine is 35-45 ℃.
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Address after: 564501 Maotai Town, Huaishi City, Zunyi City, Guizhou Province Applicant after: Guizhou Guotai Liquor Group Co.,Ltd. Address before: 564501 Renhuai City, Zunyi, Guizhou Province, Maotai Town Applicant before: Guizhou Guotai Liquor Co.,Ltd. |
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Application publication date: 20191231 |