CN114410405B

CN114410405B - Method for manufacturing aroma type medium-high temperature Daqu for wine making and transferring

Info

Publication number: CN114410405B
Application number: CN202210127369.3A
Authority: CN
Inventors: 张铭新; 张彬; 郝传发; 赵彩凤; 贾学斌
Original assignee: Taishan Liquor Industry Group Co ltd
Current assignee: Taishan Liquor Industry Group Co ltd
Priority date: 2022-02-11
Filing date: 2022-02-11
Publication date: 2024-03-19
Anticipated expiration: 2042-02-11
Also published as: CN114410405A

Abstract

The invention discloses a method for preparing strong-flavor medium-high temperature Daqu for brewing and transferring, which comprises the steps of preparing medium-high temperature Daqu by using a functional bacterium enhancer and a coating ecological bacterium liquid, wherein the functional bacterium enhancer comprises high-yield amylase strain seeds, high-fermentation strain seeds and high-yield protease strain seeds; the ecological bacteria liquid for hanging clothes is candida and endomyzium needed by 'hanging clothes', so that the clothes hanging level of the Daqu is effectively improved, the break rate of the Daqu is reduced, and the quality of the Daqu is improved. The medium-high temperature Daqu of the high-yield amylase strain seeds, the high-fermentation strain seeds and the high-yield protease strain seeds is applied to the transfer brewing production of the strong-flavor white spirit, and the Daqu has strong fermentation capacity, moderate saccharification capacity and strong proteolytic power, can well adapt to the environment of a grain spirit overhaul and press discharge pit, increases the activity of various enzymes in the fermentation process, improves the utilization rate of starch, effectively increases the yield of the pit after high-temperature press discharge, increases flavor substances of the white spirit, improves the product quality and increases the economic benefit.

Description

Method for manufacturing aroma type medium-high temperature Daqu for wine making and transferring

Technical Field

The invention relates to the technical field of brewing, in particular to a method for manufacturing aroma type medium-high temperature Daqu for brewing and transferring.

Background

The strong aromatic white spirit is one of main aromatic types of Chinese white spirit and plays an important role in the white spirit industry. The production of strong aromatic solid state white spirit is significantly affected by seasons, particularly in the north, when the ambient temperature in summer is continuously increased, the temperature of the fermented grains entering the pool is difficult to be reduced to the technological requirement, the production is stopped, the production is started to be transferred when the ambient temperature in autumn is reduced, and the fermentation period of the pressure pool is usually about 3 months. After long-time high-temperature press discharge, acid ester aroma substances in the mother vinasse are accumulated, nutrition is seriously damaged, activities of various enzymes are poor, acidity is increased, starch utilization rate is low, and fermentation inhibitors are increased, so that normal fermentation of fermented grains after transfer is affected to a certain extent, and therefore, the press discharge in summer and transfer discharge in autumn are key in the production cycle of the strong aromatic Daqu liquor. Based on the traditional technology, measures such as reasonable preparation of fermented grains, acid dropping in a cellar, acid discharging by steaming, fragrance extraction by steaming in series, and reinforced fermentation by using saccharifying enzyme and active dry yeast are generally adopted to realize smooth transfer. In the new national standard GB/T10781.1-2021, it is specified that the addition of saccharification fermenting agents other than the strong aromatic Daqu is not allowed in the production of strong aromatic white spirit, and how to normally perform autumn transfer is a technical problem to be solved by white spirit manufacturers.

Disclosure of Invention

The invention aims to provide a method for manufacturing strong-flavor medium-high temperature Daqu for brewing and transferring.

In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: a method for preparing strong-flavor medium-high temperature Daqu for wine transfer comprises preparing medium-high temperature Daqu by using functional bacteria enhancer and coating ecological bacteria liquid, wherein the functional bacteria enhancer comprises high-yield amylase strain seeds, high-fermentation strain seeds and high-yield protease strain seeds, and the high-yield amylase strain seeds comprise rhizomucor parvus with a preservation number of CICC41599 and a preservation number of CICC41655 orange thermophilic ascomyces; the strain of the high-fermentation-force strain seeds is Saccharomyces cerevisiae with a preservation number of CICC 1042; the high-yield protease strain seeds are deposited with the bacterial strains of CICC24802 bacillus licheniformis, deposited with the bacterial strains of CICC24693 bacillus beliae and CICC24696 bacillus subtilis subspecies;

preferably, the preparation method of the ecological bacteria liquid for hanging clothes comprises the following steps: selecting a finished product of yeast with better clothes hanging, brushing the 'clothes surface' of the yeast into a barrel containing warm water, mixing and stirring the yeast with the crushed yeast-making raw material, uniformly spreading the yeast in a yeast room for culturing, and adding water to activate and filter after culturing is finished to obtain the ecological bacteria liquid for hanging the clothes; wherein the "clothes surface" is candidiasis and endotoxemia.

Preferably, the preparation steps of the medium-high temperature Daqu are as follows: adding functional bacteria enhancer into crushed starter propagation raw materials, adding water, mixing, stirring, mechanically pressing into starter blocks, uniformly spraying ecological bacteria liquid hanging on the surfaces of the starter blocks, placing the starter blocks into a room for culturing, and controlling temperature and removing moisture, wherein the culturing time is 28-30 days in the period of front fire, middle fire and back fire to ripen the starter propagation.

Preferably, the starter propagation raw materials comprise hard wheat and soft wheat, and the weight ratio of the hard wheat to the soft wheat is 3:7.

Preferably, the high-yield amylase strain seeds are cultured by a culture medium with components of potato extract and glucose.

Preferably, the high-fermentability seed is cultivated from a medium comprising wort.

Preferably, the high-yield protease strain seeds are cultured by a culture medium with components of peptone, beef extract, sodium chloride and manganese sulfate.

Preferably, the weight ratio of the functional bacteria enhancer to the starter propagation raw material is 3:100, wherein the weight ratio of the high-yield amylase strain seeds, the Gao Fajiao yeast seeds and the high-yield protease strain seeds in the functional bacteria enhancer is 3:5:2.

Preferably, the curved pieces are pressed into "bales".

Preferably, the method also comprises the storage method of medium-high temperature Daqu: the medium-high temperature Daqu is placed in a stacking mode of three-horizontal and three-vertical alternate arrangement, and the Qu worm is treated.

Compared with the prior art, the invention has the advantages that:

the medium-high temperature Daqu of the high-yield amylase strain seeds, the high-fermentation strain seeds and the high-yield protease strain seeds are applied to the transfer brewing production of the strong aromatic white spirit, and the coating ecological bacterial liquid is candida and endo-sporotrichum required by coating, so that the coating level of Daqu is effectively improved, the break rate of Daqu is reduced, and the quality of Daqu is improved. The Daqu has strong fermentation capacity, moderate saccharification capacity and strong protein decomposition capacity, can be well adapted to the environment of a grain liquor overhaul pressure discharge pit, increases the activity of various enzymes in the fermentation process, improves the starch utilization rate, effectively increases the liquor yield of the pit after high-temperature pressure discharge, increases the flavor substances of white liquor, improves the product quality and increases the economic benefit.

Drawings

In order to more clearly illustrate the embodiments of the invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.

FIG. 1 is a graph of high temperature Daqu measurement index in the present invention;

FIG. 2 is a graph comparing the index of the medium-high temperature Daqu with that of the ordinary medium-high temperature Daqu;

FIG. 3 is a graph showing grain wine yield control for the application and control tanks of the present invention;

FIG. 4 is a chart of a sensory evaluation control of the wine in the application pool and the control pool of the present invention.

Detailed Description

The preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings so that the advantages and features of the present invention can be more easily understood by those skilled in the art, thereby making clear and defining the scope of the present invention.

The functional bacteria enhancer comprises high-yield amylase strain seeds, high-fermentation strain seeds and high-yield protease strain seeds, and the high-yield amylase strain seeds comprise rhizomucor parvum with the preservation number of CICC41599 and the orange thermophilic ascomycetes with the preservation number of CICC 41655; the strain of the high-fermentation-force strain seeds is Saccharomyces cerevisiae with a preservation number of CICC 1042; the high-yield protease strain seeds are deposited with the bacterial strains of CICC24802 Bacillus licheniformis, deposited with the bacterial strains of CICC24693 Bacillus belicus and deposited with the bacterial strains of CICC24696 Bacillus subtilis subspecies.

The two strains of high-yield amylase applied by the invention have excellent environmental adaptability and genetic stability, the two strains have high temperature resistance, the medium-high temperature amylase and the acid amylase are produced, the produced amylase has good stability at low temperature and high temperature, and the amylase can well play roles in a high-temperature environment for making Daqu and a low-temperature acid environment for fermenting in a pit. The saccharomyces cerevisiae has acid resistance, PH3.0 and alcohol resistance, the highest growth temperature can reach 44 ℃, the saccharomyces cerevisiae can adapt to the fermented grain environment with high acid and alcohol, and the high fermentation capacity required by transfer is exerted. The three bacillus strains have high temperature resistance, can produce flavor substances such as protease, amylase, esterifying enzyme, 3-hydroxy-2-butanone and furans, and the like, and the high-activity proteolytic enzyme can enable proteins in fermented grains to be hydrolyzed into various amino acids, so that the types and the quantity of the amino acids are increased, enough precursor substances are provided for biosynthesis, thermal degradation and non-enzymatic chemical reaction, and various flavor substances are generated, so that the wine body is elegant, fine, soft and plump. The added functional microorganisms are high-temperature resistant microorganisms, can survive at a high temperature stage in the making process of the Daqu, and finally can continuously play a role in the transfer production of grain wine. The addition of three kinds of functional microorganisms can effectively improve the fermentation capacity, saccharification capacity and protein decomposition capacity of the medium-high temperature Daqu.

The functional bacteria enhancer of the invention can also be obtained by the following modes:

(1) Preparing high-yield amylase strain seeds: primary, secondary and tertiary seeds of rhizomucor parvous strain and orange thermophilic ascomycetes;

first-stage seed: adopting a 500mL triangular flask, filling 120mL potato dextrose liquid culture medium, sterilizing at 121 ℃ for 30min, culturing at 35 ℃ at 150rpm, and shaking for 24h;

secondary seed: adopting a 100L fermentation tank, the liquid loading amount is 60L, the fermentation formula is the same in stage, the sterilization temperature is 121 ℃, the sterilization time is 30min, the inoculation temperature is 35 ℃, the inoculation amount of the two strains is 2-5% of the liquid loading amount volume, the culture temperature is 35 ℃, the rotating speed is 150rpm, and the ventilation amount is 1:0.5, culturing for 18h;

three-stage seed: culturing on a culture bed of a fungus culturing room, inoculating the secondary seeds into a crushed wheat mixed culture medium (the weight ratio of hard wheat to soft wheat is 3:7, the water addition amount is 40% of the total weight, the sterilization is carried out at 121 ℃ for 30min, and then the cooling is carried out), wherein the inoculation amount is 2-5%, the strain culturing temperature is 38-50 ℃, and the culturing time is 36-48h.

(2) Preparing high-fermentation strain seeds: preparing primary, secondary and tertiary seeds from Saccharomyces cerevisiae;

first-stage seed: adopting 500mL triangular flask, filling 150mL wort (Baume degree 5-8) liquid culture medium, adjusting pH to 4.0, sterilizing at 121deg.C for 30min, culturing at 30deg.C at 160rpm, and shake culturing for 16-20 hr;

secondary seed: adopting a 100L fermentation tank, the liquid loading amount is 60L, the fermentation formula is the same in stage, the sterilization temperature is 121 ℃, the sterilization time is 30min, the inoculation temperature is 35 ℃, the inoculation amount is 3% of the liquid loading amount volume, the culture temperature is 30 ℃, the rotating speed is 160rpm, and the ventilation amount is 1:0.5, the tank pressure is 0.05MPa, and the culture is carried out for 18 hours;

three-stage seed: culturing on a culture bed of a fungus culturing room, inoculating the secondary seeds into a crushed wheat mixed culture medium, wherein the inoculation amount is 2-5%, and the strain culturing temperature is 37-40 ℃ and the culturing time is 36-48h.

(3) Preparing high-yield protease strain seeds, namely preparing primary, secondary and tertiary seeds from bacillus licheniformis, bacillus beliae and bacillus subtilis subspecies;

first-stage seed: adopting a 500mL triangular flask, and filling 100mL of liquid culture medium, wherein the culture medium is prepared by the following mass percent: 1.0% peptone, 1.0% sodium chloride, 0.02% manganese sulfate, 0.3% beef extract, pH7.0 adjusted, culture temperature: shaking culture is carried out for 20-24h at 37 ℃ and the rotating speed is 200 rpm;

secondary seed: adopting a 100L fermentation tank, the liquid loading amount is 60L, the fermentation formula is the same in stage, the sterilization temperature is 121 ℃, the sterilization time is 30min, the inoculation temperature is 37 ℃, the inoculation amount of each strain is 2% of the liquid loading amount volume, the culture temperature is 37 ℃, the rotating speed is 250rpm, and the ventilation amount is 1:1, tank pressure is 0.05MPa, and culturing is carried out for 24 hours;

Examples

In the invention, 100 parts of wheat as a main raw material is crushed and then 3 parts of the solid seeds are added, wherein the high-yield amylase strain seeds, gao Fajiao yeast seeds and high-yield protease strain seeds are mixed according to the weight ratio of 3:5:2, and the mixed solid seeds are the functional bacteria enhancer.

Selecting 10 finished starter pieces which are ripe or stored and hung with clothes for later use, soaking the starter pieces in 1500mL of water at 30 ℃ for 3 minutes, brushing the 'clothes surfaces' of the starter pieces to prepare a solution, adding water to dilute the solution to 2000mL (expanded according to the required dosage and the like), and mixing the solution with crushed starter-making raw materials according to a proportion of 2:5, mixing, spreading on the straw mat after uniformly mixing, covering the straw mat, and culturing in a curved room at the temperature: culturing at 30-35deg.C for 5-7 days;

the cultured strain is activated by water at 30-35 ℃, and the weight ratio of the strain to the water is 1:10, uniformly stirring, filtering by a 60-mesh filter screen to obtain bacterial liquid, and uniformly spraying the bacterial liquid on the surface of a curved block when in use;

inoculating the cultured strain onto culture medium, and performing microscopic examination to obtain a large number of bud cells and mycelia, wherein the individual bud cells have medium size, such as oval shape, elliptic shape, circular tip, eggplant shape, etc.; the mycelium has bud and schizo, the mycelium is divided into sections, the sections have diaphragms, the mycelium branches and the budding branches, the sections have short and no aerial mycelium, some mycelium grows into a large amount of 'yeast' individuals, and other mycelium is thick and dense and is woven into a thicker layer, and most of the mycelium of the endomyzium, the germ cells, the candida and the like form a layer of mycelium film together to wrap the Daqu. The candida filaments grow first, and the growth and propagation of the candida filaments can inhibit the growth of other moulds, but can not cause death of the candida filaments, so that a foundation is laid for the subsequent growth of the endomimetic filaments. The white punctate and spot-shaped small particles on the surface of the Daqu are formed by wrapping tiny starch particles with candida hyphae and 'yeast' individuals, and the endo-pseudomyces and bud cells, etc., and the endo-pseudomyces and a small amount of candida hyphae grow into the Daqu to play a role in loosening, and have good air permeability and moisture permeability.

The fungus liquid is candida and endomyzium needed by 'hanging' and after 'dressing' the yeast, the mycelia of the fungus are fully distributed on the yeast surface to form a powerful protection net, thereby fully ensuring the thickness degree of the yeast blank skin and simultaneously reducing the occurrence of cracks; the strain liquid is efficient and convenient to use, complicated strain separation screening and enlarged culture are avoided, the strain liquid is matched with a production environment, the stability is high, the strain consistency is high, redundant mixed bacteria cannot be introduced, the coating level of the Daqu is effectively improved, the break rate of the Daqu is reduced, and the quality of the Daqu is improved.

Wherein the Daqu culture step is as follows:

a. and (3) raw material treatment: the raw material proportion is hard wheat: soft wheat=3:7, wet with 40-50 ℃ water for 10h, grain to water ratio 100:5, crushing by a roller crusher, wherein the fine powder which is sieved by a 20-mesh sieve accounts for 40% -45%, the coarse powder accounts for 55% -60%, the fine powder which is sieved by a 40-mesh sieve accounts for 20% -25%, and the coarse powder accounts for 75% -80%.

b. Mixing and buckling: according to the material-water ratio of 2:5, the two materials are stirred and mixed uniformly by a stirrer and a water auger, are transported to a starter propagation machine by a conveying belt to be pressed into Bao Baoqu, the length is 29.5cm, the width is 19.5cm, the peripheral thickness is 6.5cm, the thickness of a wrapping part is 3.5cm, the moisture of a bent block is ensured to be 36.0% -37.0%, the medium-high temperature Daqu shape is a bag Bao Qu, the structure of the wrapping part is relatively loose, the contact area with the outside is larger, the special position has specific environmental conditions, a medium-high temperature area is formed, the temperature of the bent core can reach more than 60 ℃, the temperature can last for more than one week, various thermophilic microorganisms are enriched, the conversion of protein and the formation of precursor substances in wine are accelerated, the auger can increase the contact area and time of raw materials and water, the mixing uniformity and sufficiency of the materials are ensured, the conveying belt provides a time-delay heat dissipation effect, and the temperature of the materials is reduced.

c. Entering a room: the grass mat is fixed around the curved room, and the top is hung by a straw matRoof, keep warm and keep moisture, provide good habitat for beneficial microorganism. When in use, firstly ventilating, spreading rice husk with the thickness of 1cm-2cm on the ground, transferring the pressed curved blocks into a clean curved room for cultivation, placing the curved blocks in a bucket shape, namely, every 4 curved blocks are in one direction, the curved ends are aligned with the side surfaces of the other curved blocks, and uniformly arranging the curved blocks, wherein 4 groups of 16 curved blocks are in one bucket, and each bucket is about 0.6m ² The temperature and the moisture of the bent block are uniform, and the bent block is convenient to control. Uniformly spraying ecological bacteria liquid for hanging clothes on the surfaces of the bent blocks, placing a layer of bent blocks, wherein the distance between each bent block and each bent block is 1.5cm-2.5cm, and keeping a gap of 10cm close to a wall.

d. Covering the straw mat: after the curved block is arranged, a straw mat is covered above and around the curved block. In spring and autumn, when the air temperature is lower than 30 ℃, uniformly sprinkling water on the grass mat, wherein the water temperature is 40-50 ℃ and the water content of the grass mat is 40%; when the temperature is above 30 ℃ in summer, the moisture evaporates quickly, the grass mat needs to be soaked in water of about 20 ℃ except for properly increasing the moisture content of the yeast, the soaking time is 30 minutes, and the moisture content is increased to 50-60%, so that the 'front slow' process is prolonged. The grass mat is tightly paved, so that the even coverage of the curved block is ensured without bare leakage.

e. Stage of pre-fire culture: this stage requires "slow" and tight control of the temperature of the curve room. After the horizontal fermentation is completed, the door and window needs to be closed, and when the temperature is above 30 ℃, a small window can be opened, and the main fermentation is carried out for 2-3 days. When the temperature of the yeast is raised to 38-42 ℃ and the mould on the yeast is about 70%, opening the door and window (the door and window is prevented from being opened in windward, the window can be opened without wind), removing the grass mat for mould drying for 12-24 hours, and after the skin of the yeast is dried and fixed, turning the yeast for 1-3 times, wherein the turning requires bottom turning, top turning, bottom turning, inside turning and inside turning.

f. And (3) a damp fire culturing stage: closing doors and windows after the ground turning is finished, carrying out no heightening and stacking operation of 2-3 layers, directly closing rooms when the temperature of the bent pieces reaches 48 ℃, stacking to 4-5 layers, spacing each layer by bamboo poles, stupefied putting, aligning upper bent pieces with a lower gap to form a 'delta' shape, controlling the bent spacing according to the air temperature, generally keeping the 2cm spacing, and pulling the bent spacing to 3cm when the air temperature is higher than 30 ℃; when the temperature is lower than 20 ℃, the distance is reduced to 1cm. At this stage, the temperature of the yeast is raised rapidly, the temperature is 48-55 ℃, the yeast Fang Chao is suffocating, and the relative humidity is above 90%. Door and window management takes the principles of intermittent opening and closing, short service life and prevention as the main principle, and prevents moisture removal from exceeding the head and the temperature of products from rising and falling greatly.

g. And (3) a large fire culture stage: the indoor relative humidity is reduced to about 85 percent, and the burning sensation is obvious. The temperature of the bent block is kept at 58-62 ℃ for 7d by ensuring that the temperature is high and low in heat and cool. The door and window can be properly opened to remove moisture (the moisture removal time is 9:00, 12:00, 15:00 hours each day, and the moisture removal time cannot exceed 40 minutes each time) to prevent CO ₂ Excessive accumulation affects microbial growth.

h. Post-fire culture stage: and in the late stage of culture of the bent pieces, when the temperature of the product gradually drops to 50 ℃, drawing and piling up are carried out, bamboo poles are removed, gaps are not left among the bent pieces, and the bent pieces are piled up to 6 layers of covered straw mats to discharge residual moisture, wherein the moisture of the bent pieces is required to be less than or equal to 13 percent. The culture time is 28-30 days, and the seeds can be taken out of the house and put in storage after being checked to be qualified by sensory and physicochemical indexes.

The process of storing the Daqu is controlled as follows:

for new starter which is just put in storage and piled, the storage time is generally 3-6 months. In order to accelerate the large yeast to drain Yu Chao and prevent secondary temperature rise caused by accumulation, the yeast blocks adopt a stacking mode of three-transverse three-vertical alternate arrangement, and the convex side of the former yeast block is opposite to the flat side of the latter yeast block, so that all the yeast blocks can be ensured to uniformly drain moisture and the dissipation of moisture and heat is accelerated. The curved stacks are stacked to be 12 layers high, 18 rows horizontally and 33 rows vertically according to the principle of 'not capping the top, leaving a space left and air convection', and the spacing between each curved stack is 50cm; simultaneously, the moisture of the bent blocks is reduced by opening and closing doors and windows, and the temperature of the bent blocks is adjusted to be kept at 28-34 ℃; controlling the temperature of the whole yeast warehouse below 32 ℃, the relative humidity between 40 and 55 percent, the temperature in the high-temperature and high-humidity season warehouse below 35 ℃ and the relative humidity below 60 percent; adjusting the stacking position of the bent blocks according to the warehousing time so as to achieve 'first in first out'; the opening and closing time of doors and windows every day is determined according to weather conditions, and the cycle is generally 3+3, namely three hours of opening and three hours of closing and circulating for one day; the high-temperature high-humidity quaternary node is adjusted to be in a 4+2 cycle; the low-temperature season is adjusted to be a 2+4 cycle; ensures positive aroma and fresh color of yeast, and has stable saccharification and fermentation indexes.

The yeast control is needed in the storage process of the Daqu:

preparation of food attractant: the formula is as follows: sucrose (g), edible white vinegar (ml), 65-degree pure grain wine (ml) and pure water (ml) in a proportion of 3:1:3:80. according to the stock quantity of the finished product starter in the warehouse, the method comprises the following steps of: 1 (1 square meter of liquid contact surface is guaranteed for every 10 tons of yeast), and the solution is uniformly placed at the intervals of the yeast stacks and in the warehouse aisle, wherein the placement density is 0.5m ² Food attractant/m ² The solution was changed every seven days;

the preparation of the multifunctional insecticidal lamp comprises the following steps: the method comprises the steps of utilizing the phototaxis of the yeast insects, generating light waves with specific frequency through a frequency vibration lamp tube of a frequency vibration type insecticidal lamp, attracting the yeast insects to approach by placing a food attractant, killing the yeast insects through a high-voltage power grid, and meanwhile, installing a powerful fan in the insecticidal lamp to suck the yeast insects approaching the insecticidal lamp into a collecting tank below to drown the insect;

the multifunctional insecticidal lamp is used for controlling the warehouse area to be 1 cup/10 m ² Are uniformly arranged. The insecticidal lamps and the food attractant are arranged in a staggered way, are distributed and controlled in all directions, have good insecticidal effect, reduce Daqu loss and ensure Daqu quality.

And detecting the mass of the Daqu:

sensory criteria: the Daqu has unique and outstanding style, rich and pure koji flavor and thin and cooked skin; the appearance is grey white, the product is yellowish and has no abnormal color, and the mold is even and has no split and no deformation; the section is neat, the gas is soaked, the color is positive, the hypha grows luxuriantly, the fire ring is light, thin and regular and has no phenomenon of generating heart and water, and Qu Pihou 0.5.5-1 cm;

the microbial indicators of the ecological bacterial liquid are as follows: nostoc and Endomycetes pseudosporangium (1-3). Times.10 ⁸ cfu/g；

The microbial indexes of the functional bacteria enhancer are respectively as follows: thermophilic fungi (1-3). Times.10 ⁸ cfu/g, yeast (5-10). Times.10 ⁸ cfu/g, bacillus (1-3). Times.10 ⁹ cfu/g；

Physical and chemical indexes: sampling and measuring are respectively carried out at two time points of warehousing starter propagation detection and crushing production, and are shown in figure 1.

Hydrolase activity: and preparing enzyme liquid to be tested, measuring absorbance, and establishing a standard curve and comparing with various index pairs of common medium-high temperature Daqu as shown in figure 2.

The functional bacteria enhanced Daqu prepared by the method can be fermented and matured as shown in the figure 1, and the influence degree of the functional bacteria enhancer on the Daqu can be effectively reflected, so that all physical and chemical indexes are in line with and are superior to the yeast detection standard (QB/T4259-2011); meanwhile, after the Daqu storage method described in the patent is applied, the reduction degree of saccharification force, esterification force, liquefaction force and fermentation force is small, and particularly, the fermentation force can still keep good performance when the Daqu storage method is put into use, and various problems of insufficient fermentation force caused by transfer can be effectively solved.

As can be seen from FIG. 2, the activity of various hydrolases is obviously improved compared with that of common Daqu, the overall style of the subsequently produced white spirit is ensured to be molded, the method can be better adapted to and participate in the production of the white spirit, and the quality of the white spirit is improved by enhancing the flavor and extracting the ester.

In the production of grain wine, under the condition of 16-32 ℃ of fermentation temperature of fermented grains in a transfer pit, the pH value of the fermented grains in the pit is 4.0-4.2, the pH value of the fermented grains in the pit is 3.8-3.9, the alcoholic strength of the fermented grains in the pit is 5.5-7.0%vol, and according to the performance characteristics of strains, six functional bacteria can be well adapted to the production environment of the pit in actual production;

six functional bacteria all have high temperature resistance, can survive in the production process of the Daqu, and have good environment tolerance for preparing the yeast.

The prepared medium-high temperature Daqu is applied to the transfer brewing production of the strong aromatic white spirit, 10 pits are selected for use, meanwhile, 10 pits are selected for use, the common medium-high temperature Daqu and a proper amount of saccharifying enzyme and active dry yeast are added as controls, and the yield and quality conditions of the grain wine are shown in figure 3.

The data in the table show that the average liquor yield of the application pool is 36.7%, and the high-quality product rate is 92.0%; the liquor yield of the control pool is 36.5%, and the quality product rate is 85.9%, so that the high-temperature Daqu is applied to the transfer brewing production of the strong aromatic white liquor, and compared with the common medium-high-temperature Daqu, saccharifying enzyme and active dry yeast, the liquor yield is slightly different, basically consistent, and the quality product rate is improved by 6.1%.

The sensory evaluation of the grain wine in the application pool and the control pool is shown in fig. 4:

from the sensory evaluation result, the aroma and the taste of the wine made of the high-temperature Daqu in the invention are greatly improved, the wine body is plump and mellow, the style is typical, and the quality is obviously improved;

the results show that the strong aromatic medium-high temperature Daqu can be smoothly transferred after the pit is pressed and discharged for about three months in grain wine production;

after the transfer, the conventional Daqu is transferred, the yield and the high-quality yield of the grain wine are stable through multi-row continuous tracking, and the sensory and physical and chemical indexes of the produced grain wine are stable and accord with the standard.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, the patentees may make various modifications or alterations within the scope of the appended claims, and are intended to be within the scope of the invention as described in the claims.

Claims

1. A method for manufacturing strong-flavor medium-high temperature Daqu for brewing and transferring is characterized by comprising the following steps: the method comprises the steps of preparing medium-high temperature Daqu by using a functional bacteria enhancer and a coating ecological bacteria liquid, wherein the functional bacteria enhancer is high-yield amylase strain seeds, high-fermentation-force strain seeds and high-yield protease strain seeds, and the high-yield amylase strain seeds are rhizomucor parvum with a preservation number of CICC41599 and a thermophilic ascomyces orange with a preservation number of CICC 41655; the strain of the high-fermentation-force strain seeds is Saccharomyces cerevisiae with a preservation number of CICC 1042; the high-yield protease strain seeds are deposited with the bacterial strains of CICC24802 bacillus licheniformis, deposited with the bacterial strains of CICC24693 bacillus beliae and CICC24696 bacillus subtilis subspecies;

the preparation method of the ecological bacteria liquid for hanging clothes comprises the following steps: selecting a finished product of yeast with better clothes hanging, brushing the 'clothes surface' of the yeast into a barrel containing warm water, mixing and stirring the yeast with the crushed yeast-making raw material, uniformly spreading the yeast in a yeast room for culturing, and adding water to activate and filter after culturing is finished to obtain the ecological bacteria liquid for hanging the clothes; wherein the clothing surface is candida and endotoxemia;

the preparation method of the high-temperature Daqu comprises the following steps: adding functional bacteria enhancer into crushed starter propagation raw materials, adding water, mixing, stirring, mechanically pressing into starter blocks, uniformly spraying ecological bacteria liquid hanging on the surfaces of the starter blocks, placing the starter blocks into a room for culturing, and controlling temperature and removing moisture, wherein the culturing time is 28-30 days in the period of front fire, middle fire and back fire to ripen Daqu;

the weight ratio of the functional bacteria enhancer to the starter propagation raw material is 3:100, wherein the weight ratio of the high-yield amylase strain seeds, the Gao Fajiao yeast seeds and the high-yield protease strain seeds in the functional bacteria enhancer is 3:5:2.

2. The method for preparing the aroma type medium-high temperature Daqu for wine making and transferring according to claim 1, which is characterized in that: the starter propagation raw materials comprise hard wheat and soft wheat, and the weight ratio of the hard wheat to the soft wheat is 3:7.

3. The method for preparing the aroma type medium-high temperature Daqu for wine making and transferring according to claim 1, which is characterized in that: the high-yield amylase strain seeds are cultured by a culture medium with components of potato extract and glucose.

4. The method for preparing the aroma type medium-high temperature Daqu for wine making and transferring according to claim 1, which is characterized in that: the high-fermentation-force strain seeds are cultured by a culture medium with wort as a component.

5. The method for preparing the aroma type medium-high temperature Daqu for wine making and transferring according to claim 1, which is characterized in that: the high-yield protease strain seeds are cultured by a culture medium with the components of peptone, beef extract, sodium chloride and manganese sulfate.

6. The method for preparing the aroma type medium-high temperature Daqu for wine making and transferring according to claim 1, which is characterized in that: the bent pieces are pressed into a bag.

7. The method for preparing the strong-flavor medium-high temperature Daqu for wine making and transferring according to claim 1, which is characterized by further comprising the following steps of: the medium-high temperature Daqu is placed in a stacking mode of three-horizontal and three-vertical alternate arrangement.