CN113403162A - Preparation method of special-flavor Daqu - Google Patents
Preparation method of special-flavor Daqu Download PDFInfo
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- CN113403162A CN113403162A CN202110913556.XA CN202110913556A CN113403162A CN 113403162 A CN113403162 A CN 113403162A CN 202110913556 A CN202110913556 A CN 202110913556A CN 113403162 A CN113403162 A CN 113403162A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 98
- 238000000227 grinding Methods 0.000 claims abstract description 48
- 238000001291 vacuum drying Methods 0.000 claims abstract description 41
- 238000003756 stirring Methods 0.000 claims abstract description 39
- 238000009736 wetting Methods 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims description 104
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 69
- 241000209219 Hordeum Species 0.000 claims description 53
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 53
- 241000209140 Triticum Species 0.000 claims description 53
- 235000021307 Triticum Nutrition 0.000 claims description 53
- 239000000463 material Substances 0.000 claims description 28
- 239000000080 wetting agent Substances 0.000 claims description 26
- 230000008878 coupling Effects 0.000 claims description 17
- 238000010168 coupling process Methods 0.000 claims description 17
- 238000005859 coupling reaction Methods 0.000 claims description 17
- 239000011324 bead Substances 0.000 claims description 13
- 238000010298 pulverizing process Methods 0.000 claims description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 10
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 235000014103 egg white Nutrition 0.000 claims description 10
- 210000000969 egg white Anatomy 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 10
- 229960004793 sucrose Drugs 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000007599 discharging Methods 0.000 claims description 4
- 244000005700 microbiome Species 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 102000004157 Hydrolases Human genes 0.000 abstract description 3
- 108090000604 Hydrolases Proteins 0.000 abstract description 3
- 230000000644 propagated effect Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000012258 culturing Methods 0.000 abstract 1
- 238000009825 accumulation Methods 0.000 description 20
- 238000001035 drying Methods 0.000 description 20
- 235000015099 wheat brans Nutrition 0.000 description 12
- 238000000605 extraction Methods 0.000 description 9
- 239000000126 substance Substances 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000007858 starting material Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a preparation method of a super-fragrant Daqu, belonging to the technical field of wine brewing and comprising the following steps: (1) carrying out low-temperature vacuum drying treatment; (2) primary crushing; (3) wetting; (4) fine grinding; (5) stirring and treading the yeast; (6) and (5) stacking and culturing. The moisture content and acidity of the specially-flavor Daqu prepared finally are moderate, yeast mother is enriched and propagated in starch raw materials, the diversity of microorganisms in the specially-flavor Daqu is formed, the microorganisms grow and propagate on the Daqu block, and various hydrolases are secreted, so that the specially-flavor Daqu has the capability of saccharifying, fermenting and producing fragrance, and the taste and flavor of the wine are improved.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a preparation method of a special-flavor Daqu.
Background
The Daqu is not only a saccharifying agent and a fermenting agent for brewing the white spirit, but also a part of brewing raw materials, and can also generate various fragrant substances in the fermentation process to ensure that the spirit is mellow and harmonious. The physical and chemical indexes of the microbial flora contained in the yeast and the contained flavor substances or precursor substances of the flavor substances directly or indirectly act on the wine body in the brewing process, and have profound influence on the aroma type, style and genre of the white spirit.
However, the existing yeast for making hard liquor starter has a lot of defects, the water content is difficult to control in the making process, so that the quality of the finished product yeast is poor, in addition, the viscosity of the yeast blank is low, the growth and reproduction speed of microorganisms is slow, and the quality of the finished product yeast is general.
Disclosure of Invention
The invention aims to provide a preparation method of a special-flavor Daqu, aiming at the existing problems.
The invention is realized by the following technical scheme:
a preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing the wheat and the barley in a vacuum drying oven for low-temperature vacuum drying treatment, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
placing the wheat and the barley dried in the step (1) in a pulverizer together according to the weight ratio of 3-5: 1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
stirring and uniformly mixing the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1: 25-30 to obtain a wetting material for later use;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast mother, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use;
(6) stacking culture:
and (5) putting the yeast blank obtained in the step (5) into a yeast chamber for stacking culture, performing ultrasonic-magnetic field coupling treatment while stacking culture, and discharging the yeast after the ultrasonic-magnetic field coupling treatment is completed.
Further, the vacuum degree is controlled to be 1.4-2 Pa during the low-temperature vacuum drying treatment in the step (1), the temperature is controlled to be 30-40 ℃, the wheat is dried until the water content is 9-10%, and the barley is dried until the water content is 7-9%.
Further, the preliminary crushing treatment in the step (2) is based on the condition that the obtained rough powder can pass through a 4-8-mesh sieve and can not pass through a 14-18-mesh sieve.
Further, the wetting agent in the step (3) comprises the following components in percentage by weight: 1-2% of active peptide, 8-10% of cane sugar, 6-10% of egg white and the balance of water.
Further, the grinding treatment in the step (4) is based on the condition that the fine powder in the obtained powder can not pass through a sieve with 30-40 meshes and can pass through a sieve with 20-30 meshes, and the wheat bran can pass through a sieve with 14-18 meshes and can not pass through a sieve with 20-30 meshes.
Furthermore, the addition amount of the yeast in the step (5) is 2-3% of the powder, and the addition amount of water is 40-50% of the powder.
Further, the ultrasonic wave-magnetic field coupling treatment in the step (6) is carried out by controlling the frequency of the ultrasonic wave to be 30-70 kHz and the intensity of the magnetic field to be 600-800 mT.
Compared with the prior art, the invention has the following advantages:
1. wheat and barley are used as raw materials and are respectively placed in a vacuum drying box for low-temperature vacuum drying treatment, under the vacuum condition, the temperature of the barley and the wheat is slowly increased from outside to inside, certain vapor pressure is generated, the vapor pressure breaks through the pores of partial ray thin-walled cells and partial ray thick-walled cells, so that a cell liquid flow channel is opened, the permeability of the barley and the wheat is improved, and the quality of koji is influenced when too much and too little water is contained;
2. the starter is subjected to preliminary crushing, so that the starter is convenient to process, the wetting efficiency is improved, the moisture in the wetted material is moderate, the yeast blank is easily too compact due to excessive water, the mold grows vigorously, the temperature is quickly and fiercely raised, the temperature is not easy to dissipate, the moisture is not easy to volatilize, and the fermentation and the cultivation in a room are influenced; when the water adding amount is too small, the water absorption of the yeast material is slow, yeast blanks are easy to disperse, and as the water required by the production, reproduction and metabolism of microorganisms cannot be provided, the mold, bacteria and yeast cannot grow and reproduce normally, the yeast blanks cannot be fermented thoroughly, and the quality of the yeast is poor;
3. the special wetting agent is used, so that the nutritional composition of rough powder is enriched, the growth and the propagation of microorganisms are facilitated, the quality of the yeast for making hard liquor is improved, in addition, the components in the wetting agent are mutually cooperated, the viscosity of the raw material is increased, the yeast blank is easier to stamp and form, and the heat preservation effect is good during yeast culture;
4. according to the preparation process, ultrasonic-magnetic field coupling treatment is carried out, so that the phenomenon that the growth and the propagation of mould and yeast are inhibited due to overhigh water content in the koji turning treatment is avoided;
5. the moisture content and acidity of the specially-flavor Daqu prepared finally are moderate, yeast mother is enriched and propagated in starch raw materials, the diversity of microorganisms in the specially-flavor Daqu is formed, the microorganisms grow and propagate on the Daqu block, and various hydrolases are secreted, so that the specially-flavor Daqu has the capability of saccharifying, fermenting and producing fragrance, and the taste and flavor of the wine are improved.
Detailed Description
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing the wheat and the barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.4-2 Pa, controlling the temperature to be 30-40 ℃, drying the wheat until the water content is 9-10%, drying the barley until the water content is 7-9%, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
placing the wheat and the barley dried in the step (1) in a pulverizer together according to the weight ratio of 3-5: 1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
stirring and uniformly mixing the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1: 25-30 to obtain a wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1-2% of active peptide, 8-10% of cane sugar, 6-10% of egg white and the balance of water;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring and mixing yeast, the powder obtained in the step (4) and water, and then treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2-3%, and the addition amount of the water is 40-50% of the powder;
(6) stacking culture:
and (3) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 30-70 kHz and the intensity of a magnetic field to be 600-800 mT, and discharging the yeast after the completion.
The preliminary crushing treatment in the step (2) is based on the condition that the obtained rough powder can pass through a 4-8-mesh sieve and cannot pass through a 14-18-mesh sieve.
And (4) the grinding treatment in the step (4) is based on the condition that the fine powder in the obtained powder can not pass through a sieve with 30-40 meshes and can pass through a sieve with 20-30 meshes, and the wheat bran can pass through a sieve with 14-18 meshes and can not pass through a sieve with 20-30 meshes.
For further explanation of the present invention, reference will now be made to the following specific examples.
Example 1
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.4Pa and the temperature to be 30 ℃, drying the wheat until the water content is 9 percent and drying the barley until the water content is 7 percent, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 3:1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:25 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1% of active peptide, 8% of cane sugar, 6% of egg white and the balance of water;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2%, and the addition amount of the water is 40% of the powder;
(6) stacking culture:
and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 30kHz and the intensity of a magnetic field to be 600mT, and performing yeast extraction after the completion.
The primary grinding treatment in the step (2) is carried out on the basis that the obtained crude powder can pass through a 4-mesh sieve and cannot pass through a 14-mesh sieve.
And (4) grinding treatment in the step (4) is based on the condition that the fine powder in the obtained powder can not pass through a 30-mesh sieve and can pass through a 20-mesh sieve, and the wheat bran can pass through a 14-mesh sieve and can not pass through a 20-mesh sieve.
Example 2
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide, 9.5% of cane sugar, 8% of egg white and the balance of water;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;
(6) stacking culture:
and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.
The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.
And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.
Example 3
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 2Pa and the temperature to be 40 ℃, drying the wheat until the water content is 10 percent and drying the barley until the water content is 9 percent, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
putting the wheat and the barley dried in the step (1) into a crusher together according to the weight ratio of 5:1 for primary crushing treatment to obtain crude powder for later use;
(3) wetting:
stirring and uniformly mixing the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:30 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 2% of active peptide, 10% of cane sugar, 10% of egg white and the balance of water;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 3%, and the addition amount of the water is 50% of the powder;
(6) stacking culture:
and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 70kHz and the intensity of a magnetic field to be 800mT, and performing yeast extraction after the completion.
The primary crushing treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 8-mesh sieve and can not pass through a 18-mesh sieve.
And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 40-mesh sieve, can pass through a 30-mesh sieve, and the wheat bran can pass through an 18-mesh sieve and can not pass through a 30-mesh sieve.
Example 4
A preparation method of the special-flavor Daqu comprises the following steps:
(1) primary crushing:
placing the wheat and the barley in a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain rough powder for later use;
(2) wetting:
stirring and uniformly mixing the rough powder obtained in the step (1) and a wetting agent according to the weight ratio of 1:27.5 to obtain a wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide, 9.5% of cane sugar, 8% of egg white and the balance of water;
(3) fine grinding:
placing the wet material obtained in the step (2) in a bead mill for grinding to obtain powder for later use;
(4) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (3) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;
(5) stacking culture:
and (4) putting the yeast blank obtained in the step (4) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 50kHz and the intensity of a magnetic field to be 700mT, and performing yeast extraction after the completion.
The primary grinding treatment in the step (1) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.
And (4) grinding treatment in the step (3) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.
Example 5
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;
(2) wetting:
uniformly mixing the wheat and the barley which are dried in the step (1) according to the weight ratio of 4:1, and uniformly mixing the wheat and the barley with a wetting agent according to the weight ratio of 1:27.5 to obtain a wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide, 9.5% of cane sugar, 8% of egg white and the balance of water;
(3) fine grinding:
placing the wet material obtained in the step (2) in a bead mill for grinding to obtain powder for later use;
(4) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (3) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;
(5) stacking culture:
and (4) putting the yeast blank obtained in the step (4) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 50kHz and the intensity of a magnetic field to be 700mT, and performing yeast extraction after the completion.
And (4) grinding treatment in the step (3) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.
Example 6
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide and the balance of water;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;
(6) stacking culture:
and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.
The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.
And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.
Example 7
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 9.5 percent of cane sugar and the balance of water;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;
(6) stacking culture:
and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.
The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.
And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.
Example 8
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 8% of egg white and the balance of water;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;
(6) stacking culture:
and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.
The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.
And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.
Example 9
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
stirring and uniformly mixing the rough powder obtained in the step (2) and water according to the weight ratio of 1:27.5 to obtain a moistening material for later use;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;
(6) stacking culture:
and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.
The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.
And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.
Example 10
A preparation method of the special-flavor Daqu comprises the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide, 9.5% of cane sugar, 8% of egg white and the balance of water;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;
(5) stacking culture:
and (4) putting the yeast blank obtained in the step (6) into a yeast chamber for stacking culture, and then discharging the yeast.
The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.
And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.
Control group
The application numbers are: CN200810169957.3 discloses a method for producing Daqu by using a strong aromatic Daqu liquor waste lees enriched microorganism.
In order to compare the technical effects of the application, the Daqu is prepared correspondingly by the methods of the embodiment 2, the embodiments 4 to 10 and the control group respectively, and then the physical and chemical indexes of the Daqu prepared correspondingly by each group method are determined by referring to the national light industry standard QB/T4257-2011 'brewing Daqu general analysis method', wherein the determined indexes comprise water content, acidity, starch content, fermentation capacity, liquefaction capacity, saccharification capacity and esterification capacity.
The specific experimental comparative data are shown in the following table 1:
TABLE 1
As can be seen from the above table 1, the moisture content and acidity are moderate, yeast mother is enriched, propagated and expanded in starch raw materials, the diversity of microorganisms in the super-flavor Daqu is formed, and the microorganisms grow and propagate on the yeast block and secrete various hydrolases, so that the super-flavor Daqu has the capabilities of saccharification, fermentation and aroma generation, thereby improving the taste and flavor of the wine.
Claims (7)
1. A preparation method of the special-flavor Daqu is characterized by comprising the following steps:
(1) low-temperature vacuum drying treatment:
respectively placing the wheat and the barley in a vacuum drying oven for low-temperature vacuum drying treatment, and respectively taking out the wheat and the barley for later use;
(2) primary crushing:
placing the wheat and the barley dried in the step (1) in a pulverizer together according to the weight ratio of 3-5: 1 for primary pulverization treatment to obtain crude powder for later use;
(3) wetting:
stirring and uniformly mixing the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1: 25-30 to obtain a wetting material for later use;
(4) fine grinding:
placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;
(5) stirring and trampling:
uniformly stirring yeast mother, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use;
(6) stacking culture:
and (5) putting the yeast blank obtained in the step (5) into a yeast chamber for stacking culture, performing ultrasonic-magnetic field coupling treatment while stacking culture, and discharging the yeast after the ultrasonic-magnetic field coupling treatment is completed.
2. The method for preparing a super-fragrant Daqu according to claim 1, wherein the vacuum degree of the low-temperature vacuum drying treatment in step (1) is controlled to be 1.4-2 Pa, the temperature is 30-40 ℃, the wheat is dried until the moisture content is 9-10%, and the barley is dried until the moisture content is 7-9%.
3. The method for preparing the super-strong-flavor Daqu according to claim 1, wherein the preliminary pulverization treatment in the step (2) is performed on the basis that the obtained crude powder can pass through a 4-8-mesh sieve and can not pass through a 14-18-mesh sieve.
4. The method for preparing super-strong-flavor Daqu according to claim 1, wherein the wetting agent in step (3) comprises the following components in percentage by weight: 1-2% of active peptide, 8-10% of cane sugar, 6-10% of egg white and the balance of water.
5. The method for preparing the super-strong-flavor Daqu according to claim 1, wherein the grinding treatment in the step (4) is performed on the basis that fine powder in the obtained powder can not pass through a 30-40-mesh sieve, can pass through a 20-30-mesh sieve, can pass through a 14-18-mesh sieve and can not pass through a 20-30-mesh sieve.
6. The method for preparing the super-fragrant Daqu according to claim 1, wherein the addition amount of yeast in the step (5) is 2-3% of the powder, and the addition amount of water is 40-50% of the powder.
7. The method for preparing super-strong-flavor Daqu according to claim 1, wherein the ultrasonic wave is controlled to have a frequency of 30 to 70kHz and a magnetic field intensity of 600 to 800mT during the ultrasonic-magnetic field coupling treatment in step (6).
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