Method for preparing starter for improving content of health flavor components of white spirit

Abstract

The invention discloses a method for preparing a starter for improving content of health flavor components of a white spirit. The method sequentially comprises the following steps of: pretreating raw materials; preparing Bacillus natto liquid; mixing; forming a starter blank; putting in a room; airing mildew; taking the cultured starter out of the room; and keeping temperature for fermentation. The process is matched with the traditional daqu starter, the aroma type and style of the original white spirit cannot be changed, the spirit yield and high-quality rate are basically kept and can be improved by 1 to 2 percent, and the process has the advantages of short period, low cost, good effect and the like. The starter is suitable for various aroma types of Chinese spirits, has obvious effect, is used for fermented liquor such as yellow wine and traditional fermented foods such as soy sauce and table vinegar, and makes the content of tetramethylpyrazine and other health flavor components increased.

Description

technical field [0001] The invention belongs to the field of liquor production, and in particular relates to a preparation method of Daqu medicine, in particular to a preparation method of Daqu medicine which can increase the content of healthy flavor components in liquor. technical background [0002] "Music is the bone of wine". Daqu medicine is a kind of saccharification and fermentation that uses raw wheat (or mixed with barley, peas) as raw material, and inoculates and ferments microorganisms in an open natural environment (including raw materials, air, water, ground, coverings such as straw, etc.). , Flavoring agents, containing bacteria, molds, yeasts and other microorganisms in various quantities and varieties. Numerous microorganisms not only bring complexity to brewing fermentation, but also form the diversity of their metabolites. [0003] At present, according to reports, using modern detection technology to analyze liquor, there are more than 1,000 trace flav...

AI Technical Summary

Problems solved by technology

Therefore, the Monacolin-K contained in general liquor cannot reach the dosage of inhibiting cholesterol synthesis at all.

Li Jiamin, Shehong, Sichuan, invented a health-care liquor (ZL200710048333.1) containing beneficial functional ingredients by improving the traditional brewing process, which contains maltol (C6H6 sub>O3), borneol (C10H18O), cedrol (C16H 26O), dimethyl trisulfide (C2H6S3), dimethyl Disulfide (C2H6S3), ligustrazine (C8H12 N2), Soy Isoflavones (C15H10O5), Chitin (C8H13NO5), Puerarin (C21H20O9) and other 22 kinds of health-enhancing functional ingredients. Compared with traditional liquor, the content of beneficial functional ingredients has increased, but some ingredients still cannot reach the effective dose or the general effective level is low. Such as Ligustrazine (C8H12N2), the content is 0.1~1.5mg / L, soybean isoflavone (C 15H10O5), the content is 0.5~5mg / L, chitin (C8H13 NO5), the content is 0.2~3mg / L, ferulic acid (C10H10O4 ), the content is 2.5~8.0mg / L, vanillic acid (C8H8O4), the content is 1.0 ~5.0ug / L

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