CN111378547B - Daqu culture method - Google Patents
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- CN111378547B CN111378547B CN202010263445.4A CN202010263445A CN111378547B CN 111378547 B CN111378547 B CN 111378547B CN 202010263445 A CN202010263445 A CN 202010263445A CN 111378547 B CN111378547 B CN 111378547B
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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Abstract
The invention discloses a method for cultivating yeast for making hard liquor, which comprises the steps of moistening, crushing, stirring, pressing into yeast, putting into a room for cultivation and fermentation, and warehousing for storage to obtain the finished product of the yeast for making hard liquor. The method can reduce the temperature difference of the upper layer and the lower layer of the yeast rack, ensure balanced fermentation, ensure regular section and rich hyphae of the yeast rack, and improve the beneficial flavor components and physical and chemical indexes of the yeast rack.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a Daqu culture method.
Background
The Daqu is an important substance guarantee of the traditional solid state fermentation Daqu liquor as a composite biochemical product integrating functions of 'liquor production, aroma generation' and the like in the brewing process of the Daqu liquor. The wine brewing ancestors summarized from the wine brewing practice in hundreds of years: "the yeast is the bone of the wine" and "good wine must have good yeast", which is enough to show the importance of Daqu.
The yeast for making the yeast is prepared by taking wheat (some ingredients such as barley, pea and sorghum) as a yeast making raw material, moistening the raw material, grinding the raw material, adding water (or ingredient yeast powder) for stirring the material, manually treading or mechanically pressing the mixture into a blocky yeast blank, using rice husks or bamboo boards as a support air-permeable substance and rice straws or woven cloth as a moisture-preserving covering substance for horizontal yeast culture and fermentation, controlling the culture degree through yeast turning, warehousing for storage and standby application, and crushing the materials for brewing. The culture in house is the most critical, but the step is greatly influenced by environmental seasons, the culture process completely depends on the experience of workers, and particularly the temperature difference between the upper layer and the lower layer of the shelf koji is large, so that the quality of the koji is unstable, the maturity of the koji is inconsistent, and the physicochemical index is low.
Disclosure of Invention
The invention mainly aims at the problems of large temperature difference between the upper layer and the lower layer of the shelf koji, irregular section of the hard koji, low physicochemical indexes, instability and the like, provides a hard koji culture method, so as to reduce the temperature difference between the upper layer and the lower layer of the yeast for shelf culture, ensure the regular section of the yeast for shelf culture and rich hypha, and improve the beneficial flavor components, physical and chemical indexes and stability of the yeast for shelf culture.
The invention adopts the following technical scheme for solving the technical problems:
the yeast culture method of the invention comprises the steps of moistening, crushing, mixing, pressing into yeast, putting into a room for culture and fermentation, warehousing and storing and the like; the house-entering culture fermentation is multi-layer culture fermentation by adopting a yeast rack, and comprises a primary yeast turning, a secondary yeast turning and withdrawing rack and a yeast stacking rack.
Specifically, the method comprises the steps of moistening, crushing, stirring and pressing into yeast according to the conventional method to obtain yeast blanks, transferring the obtained yeast blanks into a yeast room, namely a horizontal yeast, and then performing a fermentation culture process. Transferring the yeast blank into a yeast room for fermentation, controlling the highest temperature to be 38-44 ℃, keeping the temperature above 40 ℃ for no more than 24h, culturing for 3-8 days, and turning over for the first time.
After the first yeast turning, controlling the highest temperature at 42-48 ℃, culturing and fermenting for 6-10 days, removing the yeast rack, and turning the yeast for the second time.
After the second bending, the upper and lower layers of bent blanks are arranged in a shape of Chinese character jing.
Controlling the temperature to be above 42 ℃ after turning over the yeast for the second time, culturing and fermenting for 6-10 days, and stacking the yeast.
The number of the stacked bent layers is 1-2 times of the number of the bent layers turned for the second time, and bent blanks on the upper layer and the lower layer are arranged in a 'twenty-five' shape. The second-fifth type refers to that two vertically placed curved blanks are arranged below the second-fifth type, and then three horizontally placed curved blanks, namely a horizontal three-vertical two type, are placed above the two vertically placed curved blanks.
In the invention, the shape of the pressed curved blank is cuboid, four sides are smooth, and the shape is commonly called brick block curve. The block koji forming brick has the following sensory quality: the four corners of the bent blank are neat, the surface is smooth, the tightness is consistent, no edges and corners are left, and the bent blank is moist and elastic. Transferring the prepared yeast blank into a yeast room, namely laying yeast, and then performing a fermentation culture process.
According to the method, a plurality of layers of bent frames are adopted for horizontally placing the bent, a first layer of bent frame is placed after a layer of bent is horizontally placed on the ground, the distance between the left bent frame and the right bent frame is 5-20cm, the distance between the front bent frame and the rear bent frame is 5-10cm, bent blanks are horizontally placed right above each bent frame in a linear type, the distance between the adjacent bent blanks is 1-3cm, and a second layer of bent frame and bent blanks are horizontally placed in the same mode; by analogy, a multilayer curved frame (the number of layers is 4-6 is better) is placed. And (5) laying the yeast and airing for 4-10h to dry the surface slurry of the yeast, wherein the sensory standard is that the surface of the yeast is white and is not sticky to touch.
The temperature and humidity in the room should be controlled by adjusting the straw grating, the door and the window and the sprinkling water during the room-entering culture process. Slowly heating the horizontal yeast blank for fermentation, prolonging the temperature of the yeast blank to 28-32 deg.C as far as possible, controlling the highest temperature to 38-44 deg.C, not exceeding 24h, and performing first yeast turning after culturing for 3-8 days. Adjusting the temperature of the straw grate and the door and window to slowly rise after the first yeast turning, controlling the highest temperature to be 42-48 ℃, culturing and fermenting for 6-10 days, removing the yeast rack, and carrying out the second yeast turning. The key point of the second turn-over is to remove the bent frame, reduce the temperature difference between the upper layer and the lower layer of the bent blank, and simultaneously, the upper layer and the lower layer of the bent blank are arranged in a shape of a Chinese character jing, so as to prevent the top temperature from being too high. Controlling the temperature to be above 42 ℃ after the second yeast turning, culturing and fermenting for 6-10 days, and stacking the yeast, wherein the upper and lower layers of yeast blanks of the stacked yeast are arranged in a 'second five' shape, and the number of layers is 1-2 times of that of the yeast turned for the second time, so that the high-temperature time of the yeast blanks above 51 ℃ can be prolonged, and the high-temperature fragrance generation of the yeast blanks can be ensured. The principle of turning over the inside out and turning over the inside out is adopted for turning over the koji. After the yeast stacking is finished, culturing at the high temperature of more than 51 ℃ for 3-5 days, adjusting grass grids and doors and windows to slowly reduce the temperature of the yeast to the natural temperature, then warehousing for normal storage for 3-6 months, wherein the water content of the yeast blank is preferably less than or equal to 15%, and the quality of the Daqu is basically stable at the moment, namely the finished product yeast can be directly used for wine brewing production.
Compared with the prior art, the invention has the beneficial effects that:
the invention solves the key problem of controlling the culture fermentation process, adopts primary yeast turning, secondary yeast turning and rack removing and yeast stacking until the yeast is fermented and matured according to the mastery of fermentation maturity nodes, and the culture method can reduce the temperature difference of the upper layer and the lower layer of the yeast, ensure the stability of fermentation, ensure the regular section and rich hyphae of the yeast, and improve the beneficial flavor components and physical and chemical indexes of the yeast.
Detailed Description
The method for cultivating the yeast for making hard liquor comprises the steps of moistening materials, crushing, mixing materials, pressing into yeast, putting into a room for cultivation and fermentation, warehousing and storing and the like, so that the finished product of the yeast for making hard liquor is obtained. The house-entering culture fermentation is multi-layer culture fermentation by adopting a yeast rack, and comprises a primary yeast turning, a secondary yeast turning and withdrawing rack and a yeast stacking rack.
Specifically, the temperature of water for moistening is 20-40 ℃, the time for moistening is 12-24h, the proportion of water is 0.5-3.0%, and the sensory judgment standards of moistening wheat are that the surface of wheat grains absorbs water and absorbs sweat, the inner core is hard, the teeth are not stuck by mouth biting, and the wheat grains still have crisp sound.
Specifically, the crushing degree of the raw materials is 22% -32% of the raw materials which do not pass through a 20-hole sieve, and the sensory standard that wheat bran is plum petal-shaped, wheat core is fine powder and no whole grain wheat is adopted.
Specifically, the temperature of water used in the material mixing is 20-40 ℃, and the water content of the raw material is 34-40% after the material mixing is finished.
Specifically, primary yeast turning, secondary yeast turning and withdrawing frames and yeast stacking are carried out according to the temperature and the maturity of yeast blanks in the house culture fermentation process, and the total culture time is 25-40 days.
Specifically, the maximum temperature is controlled to be 38-44 ℃ after the fermentation in the house, the temperature is not more than 24h, the culture is carried out for 3-8 days, and the first yeast turning is carried out.
Specifically, after the first yeast turning, the highest temperature is controlled to be 42-48 ℃, the culture fermentation is carried out for 6-10 days, the yeast rack is removed, and the second yeast turning is carried out.
Specifically, the upper and lower layers of bent blanks are bent for the second time and arranged in a shape of a Chinese character jing. Controlling the temperature to be above 42 ℃ after turning over the yeast for the second time, culturing and fermenting for 6-10 days, and stacking the yeast.
Specifically, the number of the stacked yeast layers is 1-2 times of that of the yeast turned for the second time, and the yeast blanks on the upper layer and the lower layer are arranged in a 'twenty-five' shape. The second five type refers to that two vertically placed curved blanks are arranged below the first five type, and then three horizontally placed curved blanks, namely, a transverse three vertical two type, are placed above the two vertically placed curved blanks.
Specifically, the storage time is 3-6 months. The water content of the yeast after storage is less than or equal to 15 percent.
In the invention, the shape of the bent blank pressed by the die is cuboid, the four sides are smooth, and the bent blank is commonly called brick block bending. The block koji forming brick has the following sensory quality: the four corners of the bent blank are neat, the surface is smooth, the tightness is consistent, no edges and corners are left, and the bent blank is moist and elastic.
In the invention, the prepared yeast blank is moved into a yeast room, namely a horizontal yeast, and then a fermentation culture process is carried out.
According to the method, a plurality of layers of bent frames are adopted for horizontally placing the bent, a first layer of bent frame is placed after a layer of bent is horizontally placed on the ground, the bent frames adjacent to each other are separated by 5-20cm, the bent frames adjacent to each other are separated by 5-10cm, bent blanks are horizontally placed right above each bent frame in a linear manner, the adjacent bent blanks are separated by 1-3cm, and the bent frames for the second time are placed and the bent blanks are horizontally placed in the same manner; and by parity of reasoning, a plurality of layers of bent frames are placed. And (5) laying the yeast and airing for 4-10h to dry the surface slurry of the yeast, wherein the sensory standard is that the surface of the yeast is white and is not sticky to touch.
The temperature and humidity in the room should be controlled by adjusting the straw grating, the door and the window and the sprinkling water during the room-entering culture process. Slowly heating the horizontal yeast blank for fermentation, prolonging the temperature of the yeast blank to 28-32 deg.C as far as possible, controlling the highest temperature to 38-44 deg.C, not exceeding 24h, and performing first yeast turning after culturing for 3-8 days. Adjusting the temperature of the straw grate and the door and window to slowly rise after the first yeast turning, controlling the highest temperature to be 42-48 ℃, culturing and fermenting for 6-10 days, removing the yeast rack, and carrying out the second yeast turning. The key point of the second turning is to remove the bent frame, reduce the temperature difference between the upper layer and the lower layer of the bent blank, and simultaneously prevent the top temperature from being too high because the upper layer and the lower layer of the bent blank are arranged in a shape of a Chinese character jing. Controlling the temperature to be above 42 ℃ after the second yeast turning, culturing and fermenting for 6-10 days, and stacking the yeast, wherein the upper and lower layers of yeast blanks of the stacked yeast are arranged in a 'second five' shape, and the number of layers is 1-2 times of that of the yeast turned for the second time, so that the high-temperature time of the yeast blanks above 51 ℃ can be prolonged, and the high-temperature fragrance generation of the yeast blanks can be ensured. The principle of turning over the yeast is that turning over the yeast upwards, turning over the yeast downwards, turning over the yeast inwards and turning over the yeast outwards and turning over the yeast inwards. After the yeast stacking is finished, culturing at a high temperature of more than 51 ℃ for 3-5 days, adjusting the straw grating and the doors and windows to slowly reduce the temperature of the yeast to the natural temperature, then warehousing for normal storage for 3-6 months, preferably, the water content of the yeast blank is less than or equal to 15%, and the quality of the yeast is basically stable, namely the finished product yeast, which can be directly used for wine brewing production.
The following examples further illustrate the embodiments of the present invention, but the scope of the present invention is not limited to the examples, and particularly, the high temperature yeast in production is taken as an example.
1. Respectively moistening wheat, pulverizing, and stirring. The temperature of water is 25-30 ℃ during material moistening, the material moistening time is 20h, and the water content of the material reaches 12-14% after material moistening. The temperature of water used in the process of stirring the materials is 25-30 ℃, and the water content of the raw materials after stirring is 36-38%.
2. The bending machine is used for manufacturing a bending blank, and the forming specification is 25cm in length, 15cm in width and 7cm in thickness. Forming sensory quality: the bent blank is brick-shaped, four corners are neat, the surface is smooth, the tightness is consistent, no edges and corners are left, and the bent blank is moist and elastic.
3. And (3) entering a house for culturing: firstly, rice hulls are scattered on the ground, a reed mat is padded on the rice hulls, then the yeast blanks are sequentially arranged and placed in a layer, a first layer of yeast frames are placed on the yeast blanks, the interval between the left and right adjacent yeast frames is 5cm, the interval between the front and back adjacent yeast frames is 5cm, the yeast blanks are horizontally placed right above each yeast frame in a linear type, the interval between the adjacent yeast blanks is 1cm, and the yeast frames for the second time are placed and the yeast blanks are horizontally placed in the same mode; by analogy, 4 layers of bent frames and 5 layers of bent blanks are placed. After the yeast is laid horizontally and aired for 6 hours, covering a layer of straw covering grids around the yeast rack after the surface of the yeast blank is dried, closing doors and windows, controlling the product temperature of the yeast blank to slowly rise, keeping the temperature of the yeast blank product at 28-32 ℃ for not less than 24 hours and more than 40 ℃ for not more than 12 hours by adjusting the opening of the doors and windows, and performing temperature-controlled fermentation for 5 days for the first time. Turning over the koji, wherein the principle of turning over the koji upwards, turning over the koji downwards, turning over the koji inwards, turning over the koji outwards and turning over the koji inwards is adopted, the temperature of turning over the koji is not lower than 30 ℃, doors, windows and grass grids are adjusted after the koji is turned over, the temperature is slowly raised to 46 ℃, the culture is carried out for 8 days, the koji turning is carried out for the second time, the koji frame is removed, and the koji blanks on the upper layer and the lower layer of the koji are arranged in a shape of a Chinese character 'jing', and the height of 4 layers is totally. Culturing and fermenting at a temperature not lower than 42 deg.C for 7-9 days, cracking the starter blank, checking the cross section, and stacking the immature part with a diameter less than about 3 cm. Stacking the bent blanks on the upper layer and the lower layer in a 'twenty-five' shape, arranging the number of layers to be 6, covering grass grids, and keeping the high temperature for more than 72 hours at the temperature of more than 51 ℃ to ensure that the bent blanks generate fragrance at high temperature. Culturing at high temperature for 3-5 days, adjusting grass grid and doors and windows to slowly cool the koji to natural temperature, and storing in warehouse.
The results of sensory evaluation and physicochemical detection of the put yeast are shown in Table 1 below. As can be seen from the data in Table 1, the yeast produced by the method has more total bacterial colonies, high indexes such as acidity, fermentation capacity, saccharification capacity and the like, is uniform and stable, and has the advantages of rich hyphae, stable physicochemical indexes, good sensory quality and the like. The whole yeast has uniform and consistent maturity, good quality and stability, and can lay a solid foundation for producing fragrance and wine for wine brewing.
TABLE 1 physicochemical indices of Daqu
Claims (1)
1. A method for culturing a yeast for making hard liquor is characterized by comprising the following steps:
(1) Respectively moistening wheat, crushing and stirring; the temperature of water is 25-30 ℃ during material moistening, the material moistening time is 20h, and the water content of the material reaches 12-14% after material moistening; the temperature of water used in the process of stirring the materials is 25-30 ℃, and the water content of the stirred materials is 36-38%;
(2) A koji making machine is used for making a koji blank, and the forming specification is 25cm in length, 15cm in width and 7cm in thickness; forming sensory quality: the bent blank is brick-shaped, four corners are neat, the surface is smooth, the tightness is consistent, no edges and corners are left, and the bent blank is moist and elastic;
(3) And (3) entering a house for culturing: firstly, rice hulls are scattered on the ground, a reed mat is padded on the rice hulls, then the yeast blanks are sequentially arranged and placed in a layer, a first layer of yeast frames are placed on the yeast blanks, the interval between the left and right adjacent yeast frames is 5cm, the interval between the front and back adjacent yeast frames is 5cm, the yeast blanks are horizontally placed right above each yeast frame in a linear type, the interval between the adjacent yeast blanks is 1cm, and the yeast frames for the second time are placed and the yeast blanks are horizontally placed in the same mode; by analogy, 4 layers of bent frames and 5 layers of bent blanks are placed; after the yeast is laid horizontally and aired for 6 hours, covering a layer of grass grids around the yeast rack after the surface of the yeast is dried, closing doors and windows, controlling the product temperature of the yeast to rise slowly, keeping the temperature of the yeast product at 28-32 ℃ for not less than 24 hours and more than 40 ℃ for not more than 12 hours by adjusting the opening of the doors and the windows, and fermenting for the first time in 5 days under the condition of common temperature control; turning over the yeast by adopting the principle of turning up and down, turning down and turning up, turning inside and turning outside and turning inside, wherein the yeast turning temperature is not lower than 30 ℃, adjusting doors and windows and grass grids after the yeast turning is finished, slowly heating to 46 ℃, culturing for 8 days, turning over for the second time, removing a yeast rack, arranging yeast blanks on the upper layer and the lower layer of the yeast in a shape of a Chinese character 'jing', wherein the total height of 4 layers is not lower than 42 ℃, culturing and fermenting for 7-9 days, cracking the yeast blanks, checking the cross section, and stacking the immature part with the diameter less than about 3 cm; stacking the bent blanks on the upper layer and the lower layer in a 'twenty-five' shape, covering the bent blanks with 6 layers, and keeping the bent blanks at the high temperature of more than 51 ℃ for more than 72 hours to ensure that the bent blanks generate fragrance at the high temperature; culturing at high temperature for 3-5 days, adjusting grass grid and doors and windows to slowly cool the koji to natural temperature, and storing in warehouse.
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