A medium-high temperature koji (a type of starter culture) process for enhancing aroma and quality, and its preparation system

Abstract

This invention discloses a medium-high temperature koji (fermentation starter) process and its preparation system for enhancing aroma and quality, belonging to the field of brewing technology. The process includes the following steps: 1) Ingredients: 48% flour and 52% wheat bran, mixed by weight (W); 10%-12% of the lees are discarded, along with 0.5%-2% of the seed culture of *Aspergillus oryzae* strain Hu Niang 3.042, and an appropriate amount of water; 2) Mixing: 10%-15% of the flour in the ingredients is pre-mixed with the *Aspergillus oryzae* seed culture to obtain a uniformly mixed material X1. This invention improves the morphology and microbial colony structure of the koji blanks by adding an appropriate amount of *Aspergillus oryzae* strain Hu Niang 3.042 seeds to the raw materials for preparation, combined with natural inoculation, and employing a preparation equipment that uses "spray water addition, online moisture detection, and two-stage kneading to break up the clumps." This increases the "fermented black bean aroma," esterification power, and alcohol production capacity, improving the yield and aroma production rate during the medium-high temperature koji cultivation process, thereby promoting the harmonious "four aromas in one sip" of the special aroma base liquor.

Description

Technical Field

[0001] This invention belongs to the field of brewing technology, specifically a medium-high temperature koji process for enhancing aroma and quality, and its preparation system. Background Technology

[0002] Chinese Baijiu is one of the world's six famous distilled spirits. It is characterized by its production using grain raw materials, yeast, solid-state fermentation, solid-state distillation, and aging in earthenware jars. It has produced 12 different aroma types, including strong aroma, sauce aroma, light aroma, rice aroma, and special aroma, to meet the needs of different consumers.

[0003] The yeast is the backbone of wine. It is a saccharification, fermentation and aroma-generating agent of a complex microbial community. Traditionally, yeast is made from raw materials and cultivated through natural inoculation. The quality of yeast is affected by many factors, including raw materials, yeast shape, cultivation temperature and humidity, and environmental conditions. Brewing companies have always been pursuing the stability and improvement of yeast quality.

[0004] In traditional fermented foods, the main methods to enhance the aroma of koji (fermented starter culture) are currently the addition of microbial strains and process control. For example, Chinese patent CN106544211A discloses a method for producing high-ester-enhanced high-temperature koji for aroma enhancement. In the raw materials for making high-temperature koji for strong-aroma baijiu, a certain proportion of aroma-enhancing bacterial seeds, ester-producing yeast seeds, esterified red yeast seed koji, and koji starter are added to enhance the aroma. The resulting high-ester-enhanced high-temperature koji improves the aroma composition of strong-aroma baijiu. However, this method requires a large variety of artificially cultured microorganisms, is complex to operate, and is costly.

[0005] For example, Chinese patent CN101933601A discloses a method for improving the activity of protease and saccharifying enzyme in Aspergillus oryzae Daqu. After the raw materials such as soybean meal are sterilized at high temperature and cooled, a certain amount of Aspergillus oryzae Hu Niang 3.042 seeds are added. Soy sauce Daqu is produced by pure culture under constant temperature and humidity conditions. By improving the activity of protease and saccharifying enzyme, excellent soy sauce Daqu is provided for high-quality soy sauce.

[0006] Special-aroma baijiu is characterized by its "four aromas in one sip": a strong aroma upon first sip, a rice aroma upon first touch, a delicate aroma upon tasting, and a mellow, aged soy sauce aroma in the aftertaste. The quality of the starter culture (qu) has a significant impact on its style. The inventors discovered in existing qu production practices that problems detrimental to the quality of the starter culture frequently occur. For example, when using flour ash, wheat bran, and leftover lees as raw materials to make the starter culture, the flour tends to clump together, resulting in uneven mixing and an uneven surface on the formed starter culture. During the cultivation process, defects such as cracking of the starter culture surface, water accumulation in the center, and a raw center occur, leading to a decline in the sensory and physicochemical properties of the starter culture. This results in insufficient soy sauce aroma and an uncoordinated "four aromas" in the special-aroma baijiu.

[0007] Therefore, this application proposes a medium-high temperature koji process and its preparation system for enhancing aroma and quality. By improving the mixing method and production process of medium-high temperature koji used for brewing special aroma type baijiu, the quality of koji is improved by adjusting the microbial colony structure, thus avoiding the influence of inferior koji produced during the koji cultivation process on the harmony of the "four aromas" of the special aroma type base liquor during subsequent brewing. Summary of the Invention

[0008] To address the above problems, this invention provides a medium-high temperature koji (fermentation starter) process and its preparation system for enhancing aroma and quality. By adding an appropriate amount of Aspergillus oryzae strain 3.042 seeds to the raw materials for preparation and combining it with natural inoculation, and employing a preparation equipment that includes "premixing ingredients, spraying water, online moisture detection, and two-stage kneading to break up the powder dough," the morphological structure and microbial colony structure of the koji are improved, increasing the "fermented black bean aroma," esterification power, and alcohol production capacity. This improves the yield and aroma production rate during the medium-high temperature koji cultivation process, thereby promoting the harmony of the "four aromas in one sip" in the special aroma base liquor.

[0009] To achieve the above objectives, the technical solution adopted by the present invention is: a medium-high temperature Daqu (a type of starter culture) process for enhancing aroma and quality, comprising the following steps:

[0010] 1) Ingredients: 48% flour, 52% wheat bran, mixed by weight (W); 10%-12% of the lees (W), 0.5%-2% of the seed culture of Aspergillus oryzae strain 3.042 (W), and appropriate amount of water;

[0011] 2) Mixing: First, take 10%-15% of the flour from the ingredients and premix it with the Aspergillus oryzae seed culture to obtain a well-mixed mixture X1; take 15%-20% of the wheat bran from the ingredients and premix it with the lees to obtain a well-mixed mixture X2; then mix X1 with the remaining flour and wheat bran to obtain the first mixture X3; then add X2 to X3 and mix well to obtain mixture X4.

[0012] Then add water to the mixture X4, spraying the water in a mist. After mixing, the material will not clump together with flour. The moisture content of the mixed material is 42%-45%, with no lumps or ash, and it can be kneaded into a ball by hand without sticking to the hands.

[0013] 4) Pressing: The material after being mixed with water is conveyed inside the pressing equipment and automatically pressed into koji blanks. During pressing, the koji blanks are kept tight on the outside and loose on the inside, with clear edges and no missing corners or edges, and a smooth surface. The fresh weight is 3.6±0.5kg.

[0014] 5) Indoor cultivation: Place the koji blanks in the koji room in a straight line, cover them with straw mats, and close the doors and windows. Turn the koji three times during the cultivation period. The highest product temperature should be <60℃. The temperature control requirements are "slow at the beginning, strong in the middle, and slow at the end". The new koji is obtained after 28-30 days and then taken out of the room.

[0015] 6) Storage: The newly cultivated koji is transferred to the warehouse and stored for 3-6 months to become aged koji;

[0016] 7) Crushing for brewing: The aged yeast is crushed again and mixed into the lees during brewing, serving as the only saccharification, fermentation and aroma-generating agent for special-type baijiu.

[0017] As a further improvement to the above scheme, the preparation steps of the seed culture of Aspergillus oryzae strain Hu Niang 3.042 in step 1) include:

[0018] (1) Raw material ratio: wheat bran: soybean meal: lees = 4:3:3, add 30%-40% water of the total weight of raw materials, mix evenly, knead into a ball by hand, and it is not sticky;

[0019] (2) Sterilization: 121℃, 25-30min;

[0020] (3) Cooling and inoculation: Cool the material to 36℃-40℃, inoculate with 1‰ of the seeds, and mix evenly;

[0021] (4) Culture: Culture at 30℃-32℃ for 48h-60h, turning the plants occasionally during the process;

[0022] (5) Drying: Dry at low temperature of 45℃-50℃ until the moisture content is 12%-13%. The seed culture of the prepared Hu Niang 3.042 strain is sealed in a bag and stored in a dry and cool place for later use.

[0023] A preparatory system for making koji using a medium-high temperature koji process to enhance aroma and quality includes a first mixing device, a second mixing device, a pre-storage device, and a pressing device arranged sequentially along the material conveying direction.

[0024] In the first mixing unit, wheat bran, flour, and Aspergillus oryzae seed culture are mixed. In the second mixing unit, the materials from the first mixing unit are mixed with the waste premix and water.

[0025] As a further improvement to the above scheme, a conveyor belt device for transporting materials is provided between the second mixing device and the pre-storage device, and between the pre-storage device and the pressing device.

[0026] The conveyor belt device is equipped with a rotatable dispersing bar that can disperse the conveyed material.

[0027] The conveyor belt device is also equipped with a movable cover, inside which rollers are rotatably installed, and a movable belt is installed on the rollers. Several scattered bristles are installed on the surface of the movable belt.

[0028] A vibrator is installed on the top of the active cover. When the vibrator is started, the dispersing bristles knead and disperse the material on the conveyor belt.

[0029] As a further improvement to the above solution, the second mixing device includes a vertically arranged rotating shaft, and a stirring blade is fixedly installed below the rotating shaft.

[0030] A material distribution cylinder is also fixedly installed on the rotating shaft, and a water inlet pipe is installed below the material distribution cylinder. Several atomizing heads that spray upwards are installed on the water inlet pipe.

[0031] As a further improvement to the above solution, the bulk material cylinder is provided with several through-hole outlets to facilitate the discharge of the premixed material with slag; a shielding component is slidably provided on the bulk material cylinder, and the shielding component has several shielding strips that can extend into the outlet to prevent the premixed material with slag from being discharged.

[0032] A churning blade is also fixedly mounted on the rotating shaft; a first drive source is connected to the shield to drive its up and down movement.

[0033] As a further improvement to the above solution, a collection box is movably provided on one side of the bulk material cylinder and the shielding component. The collection box has an opening facing the bulk material cylinder and the shielding component, and a scraper is detachably provided at the opening of the collection box.

[0034] The scraper can fit against the outer surface of the material dispensing cylinder and the shielding component.

[0035] As a further improvement to the above scheme, several stirring blades are arranged at an angle, and a through hole is provided in the middle of the stirring blade. Several cutting blades that cut the clump of material are fixedly installed in the through hole.

[0036] As a further improvement to the above scheme, a number of inclined first stirring frames are also provided on the rotating shaft. The inclination direction of the first stirring frames is opposite to that of the stirring blades. The first stirring frames are located above the stirring blades. A second stirring frame is slidably arranged on the first stirring frame, and a third stirring frame is slidably arranged on the second stirring frame.

[0037] The first, second, and third mixing racks are fixedly equipped with several cutting components that can break up clumps of material.

[0038] As a further improvement to the above scheme, an elastic element is provided between the first and second mixing racks, and between the second and third mixing racks, to drive them to contract toward the center.

[0039] As a further improvement to the above solution, the second mixing device also includes a housing, a rotating shaft is rotatably disposed inside the housing, and a second drive source for driving the rotating shaft to rotate is provided on the top of the housing;

[0040] The inner cavity of the box is equipped with several isolation grids that rotate and open when the isolation grids rotate downwards to discharge material downwards.

[0041] A feeding auger is installed below the isolation fence to feed materials outward.

[0042] As a further improvement to the above solution, a shielding device for detecting water content is also installed on the inner wall of the box.

[0043] The top of the box is equipped with a feed hopper, and the discharge port of the feed hopper extends into the bulk material cylinder.

[0044] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0045] 1. By changing the type of yeast strain in the ingredients, the prepared yeast can produce a "fermented black bean aroma" that enhances the soy sauce flavor. By using a mixing device to disperse and mix the ingredients, it is ensured that the mixed raw materials do not clump together, thus ensuring the normal fermentation of the yeast, improving the yield of high-quality yeast, and enhancing the harmony of the "four aromas in one sip" in the special aroma type of baijiu during the later brewing process.

[0046] 2. The starter culture made by combining the seeds of Aspergillus oryzae strain Hu Niang 3.042 with natural inoculation has a grayish-white or slightly yellowish-brown appearance; a neat cross-section; and a pure aroma with a "fermented black bean" fragrance. During the cultivation of the starter culture, the seeds of the improved strain of Aspergillus oryzae strain Hu Niang 3.042 have a synergistic effect with other microbial species, which not only increases the activity of protease and esterification power, thereby improving the aroma production capacity, but also increases the liquefaction power, saccharification power, and fermentation power of the starter culture, thereby improving the alcohol production capacity. The base liquor of the special aroma type baijiu brewed using this starter culture can enhance the soy sauce aroma flavor from the source. Without changing the product style of the finished liquor, the soy sauce aroma of the base liquor can be retained for a longer time and the soy sauce aroma flavor can be more intense, which is convenient for blending the finished liquor and thus helps to maintain the "four aromas in one sip" harmony of the special aroma type baijiu style.

[0047] 3. When mixing the brewing materials, first use the first mixing device to mix the wheat bran, lees, and Aspergillus oryzae seed culture. Mix them evenly first, and keep them moist with an appropriate amount of water. When adding flour, the water will adhere to the flour and allow it to mix evenly with the first batch of materials. The flour is fed in a dispersed manner when entering the mixing device, and the water is sprayed in a mist-like manner to prevent large water droplets from falling onto the flour and forming clumps. This ensures that all the brewing materials are mixed evenly without large clumps, thus guaranteeing the high yield and aroma enhancement of the brewing materials in subsequent cultivation.

[0048] 4. The pressing equipment includes a first mixing device, a second mixing device, a pre-storage device, and a pressing device. It can perform mixing, dispersing, and pressing operations on the raw materials for making koji, ensuring the quality of the koji bricks. The second mixing device simultaneously mixes the mixed material from the first mixing device, the discarded premixed material, and water, achieving a uniform mixing effect. Furthermore, a moisture detector is installed in the second mixing device to monitor the humidity of the mixed materials in real time, preventing the materials from becoming too dry or too wet.

[0049] 5. When mixing the premixed material, the powder can be thrown out by rotating the material cylinder through the rotating shaft. When the powder is thrown out, the particles are dispersed and will not form large lumps when mixed with dry powder. By mixing with atomized water and dry powder, the occurrence of large lumps can be reduced, making the mixed material more dispersed and ensuring the subsequent blanking effect.

[0050] 6. The stirring blades are arranged at an angle, allowing them to rotate and agitate the material upwards. During this rotation, the material passes through the through-holes and is cut by the cutting blades, thus finely chopping the resulting clumps. The material agitated by the stirring blades hits the first, second, and third stirring frames, where the cutting blades further finely chop the clumps of ash. During rotation, the second and third stirring frames extend outwards due to centrifugal force, creating a staggered cutting effect that further refines the clumps of ash, ensuring material uniformity. The mixed material, in a dispersed form, forms the koji blank, guaranteeing excellent quality for later koji production. Its sensory indicators are primarily characterized by no cracking, no water retention, and improved enzyme activity. Attached Figure Description

[0051] Figure 1 This is a schematic diagram of the overall structure of the pressing equipment;

[0052] Figure 2 for Figure 1 A magnified schematic diagram of the local structure at point A;

[0053] Figure 3 for Figure 1 A magnified schematic diagram of the local structure at point B;

[0054] Figure 4 This is a schematic diagram of the second mixing device;

[0055] Figure 5 for Figure 4 A magnified schematic diagram of the local structure at point C;

[0056] Figure 6 for Figure 5 Schematic diagram of the cross-sectional structure at point DD;

[0057] Figure 7 This is a schematic diagram showing the installation of the first mixing rack, the second mixing rack, and the third mixing rack;

[0058] Figure 8 This is a schematic diagram showing the working states of the first, second, and third mixing racks.

[0059] Figure 9 for Figure 8 A magnified schematic diagram of the local structure at point D;

[0060] Figure 10 This is a schematic diagram of the collection box structure;

[0061] Figure 11 This is a schematic diagram of the installation structure of the isolation fence.

[0062] In the diagram: 10, First mixing device; 20, Second mixing device; 201, Rotating shaft; 202, Stirring blade; 2021, Through hole; 2022, Cutting blade; 203, Dispensing cylinder; 2031, Discharge trough; 204, Water inlet pipe; 205, Atomizing head; 206, Shielding component; 2061, Shielding strip; 207, Collection box; 2071, Scraper; 2072, Connecting plate; 2073, Cover plate; 208, First stirring frame; 2 09. Second mixing rack; 210. Third mixing rack; 211. Cutting component; 212. Elastic component; 213. Box body; 214. Isolation grid plate; 215. Feeding auger; 216. Moisture detector; 217. Feed hopper; 218. Crushing blade; 30. Pre-storage device; 40. Pressing device; 50. Conveyor belt device; 501. Dispersing rod; 502. Movable cover; 503. Roller; 504. Movable belt; 505. Dispersing brush. Detailed Implementation

[0063] To enable those skilled in the art to better understand the technical solution, the technical solution is described in detail below with reference to the embodiments. The description in this part is only exemplary and explanatory, and should not limit the scope of protection of this patent in any way.

[0064] In one specific embodiment, a medium-high temperature Daqu (a type of starter culture) process for enhancing aroma and quality includes the following steps:

[0065] 1) Ingredients: Includes 48% flour, with a natural fresh aroma, free of impurities, starch ≥65%, and moisture ≤14%; 52% wheat bran, with a pleasant aroma, moisture ≤14%, ≥38% residue on a 20-mesh sieve, and total ash ≤6%; the weight of flour and wheat bran is W; the lees are 10%-12% of W, fresh, with a normal lees aroma, and yellowish-brown or dark brown; appropriate amount of water; and 0.5%-2% of Aspergillus oryzae strain 3.042 seed culture.

[0066] 2) Mixing and koji making: First, take 10%-15% of the flour from the ingredients and premix it with Aspergillus oryzae seed culture to obtain a well-mixed mixture X1; take 15%-20% of the wheat bran from the ingredients and premix it with the lees to obtain a well-mixed mixture X2; then mix X1 with the remaining flour and wheat bran to obtain the first mixture X3; then add X2 to X3 and mix well to obtain mixture X4.

[0067] Then water is added to mixture X4, and the water is sprayed out in a mist. After mixing, the material does not clump together and has a moisture content of 42%-45%. It is free of lumps and ash, and can be kneaded into a ball by hand without sticking to the hands. Among them, X1 and X2 are premixed materials and are not mixed in the pressing system. The mixing of X3, X4 and water is carried out in the pressing system.

[0068] 3) Pressing: The material after being mixed with water is conveyed inside the pressing system and automatically pressed into a koji blank. During pressing, the koji blank is kept tight on the outside and loose on the inside. The koji blank has clear edges and no missing corners or edges. The surface is smooth and flat, with a fresh weight of 3.6±0.5kg.

[0069] 4) Indoor cultivation: Place the koji blanks in the koji room in a straight line, cover them with straw mats, and close the doors and windows. Turn the koji three times during the cultivation period. The highest temperature should be <60℃, and it should generally be close to 60℃. The temperature control requirements are "slow at the beginning, strong in the middle, and slow at the end". The new koji is obtained after 28-30 days and then taken out of the room.

[0070] 5) Storage: The newly cultivated koji is transferred to the warehouse and stored for 3-6 months to become aged koji;

[0071] 6) Crushing for brewing: The aged yeast is crushed again and mixed into the lees during brewing, serving as the only saccharification, fermentation and aroma-generating agent for special-type baijiu.

[0072] As a preferred embodiment of the above, the preparation step of the seed culture of Aspergillus oryzae strain Hu Niang 3.042 in step 1) includes:

[0073] 1.1 Raw material ratio: Wheat bran: soybean meal: fermented rice wine lees = 4:3:3, add 30%-40% water by weight of the total raw materials, mix well, knead into a ball by hand, and it should not stick to your hands;

[0074] 1.2 Sterilization: 121℃, 30 min;

[0075] 1.3 Cooling and inoculation: Cool the material to 36℃-40℃, add 0.5-1‰ of seeds to the Erlenmeyer flask, and mix well;

[0076] 1.4 Culture: Culture at 30℃-32℃ for 48h-60h, turning occasionally during the process;

[0077] 1.5 Drying: Dry at a low temperature of 45℃-50℃ until the moisture content is 12%-13%. The resulting seed culture of Hu Niang 3.042 strain is sealed in bags and stored in a dry and cool place for later use.

[0078] Please see Figure 1-11The equipment for making koji using the medium-high temperature koji process for enhancing aroma and quality includes a first mixing device 10, a second mixing device 20, a pre-storage device 30, and a pressing device 40 arranged sequentially along the material conveying direction. Specifically, the first mixing device 10 and the second mixing device 20 are equipped with screw conveyors to facilitate feeding and achieve automatic feeding. The second mixing device 20 and the pre-storage device 30, as well as the pre-storage device 30 and the pressing device 40, are fed by a conveyor belt device 50. After the material enters the pressing device 40, it can be automatically pressed and shaped.

[0079] In the first mixing device 10, wheat bran, flour, Aspergillus oryzae seed culture, and water are mixed. During mixing in the first mixing device 10, the Aspergillus oryzae seed culture and a portion of the flour are first mixed. Then, the mixed material is fed into the first mixing device 10 along with the wheat bran and the remaining flour for dry mixing to ensure uniform mixing. In the second mixing device 20, the material from the first mixing device 10 is mixed with the premixed feed and water. When mixing flour in the second mixing device 20, since the feed is wet, some lumps formed during premixing need to be broken up evenly before mixing to avoid large lumps when mixed with the dry mixed material in the first mixing device 10.

[0080] The second mixing device 20 includes a vertically arranged rotating shaft 201, and a stirring blade 202 is fixedly arranged below the rotating shaft 201. When the rotating shaft 201 drives the stirring blade 202 to rotate, it can stir and mix the premixed material and the mixed material in the first mixing device 10. The second mixing device 20 also includes a housing 213. The rotating shaft 201 is rotatably arranged inside the housing 213. A second drive source for driving the rotating shaft 201 to rotate is arranged on the top of the housing 213. In this embodiment, the second drive source is a drive motor arranged on the top of the housing 213.

[0081] A material dispersing cylinder 203 is also fixedly installed on the rotating shaft 201. A water inlet pipe 204 is installed below the material dispersing cylinder 203. Several upward-spraying atomizing heads 205 are installed on the water inlet pipe 204. The atomizing heads 205 spray water outward in the form of atomization. The material dispersing cylinder 203 rotates under the drive of the rotating shaft 201, causing the slag premix to be sprinkled outward. Thus, when the slag premix and the dry mixture are mixed, the slag is dispersed and thrown out, the particle size is finer, and large clumps are less likely to form during mixing. The water is sprayed out in the form of atomization, which can reduce the formation of large clumps when water and dry mixture are mixed.

[0082] Several isolation grilles 214 are rotatably installed inside the cavity of the housing 213 (see reference). Figure 11When the isolation fence 214 rotates downward, it opens to discharge material downward. The rotation of the isolation fence 214 can be synchronously driven by a worm gear drive mechanism set on the side of the box 213. Specifically, the worm gear is set on the rotating shaft of the isolation fence 214, and the worm is connected to the drive motor to achieve synchronous control of rotation. During material discharge, synchronous rotation can be achieved so that the material can be sent out in one go.

[0083] Below the isolation grid plate 214, there is a feeding auger 215 that feeds materials outward. The feeding auger 215 feeds the mixed materials into the pre-storage device 30 for pre-storage, so that the pressing device 40 can perform continuous pressing processing.

[0084] like Figure 5 As shown, in a preferred embodiment of the above, the bulk material cylinder 203 is provided with several through-holes 2031 for discharging the slag-removing premix. The discharge sluices 2031 are vertical straight bars. When the bulk material cylinder 203 rotates, under the action of centrifugal force, the slag-removing premix flies outward through the discharge sluices 2031.

[0085] A shielding member 206 is slidably disposed on the bulk material cylinder 203. The shielding member 206 is specifically tubular and has several shielding strips 2061 that can extend into the discharge trough 2031 to prevent the spilled premixed material from being spilled. At the same time, the spacing between each shielding strip 2061 can cooperate with the bulk material cylinder 203. A churning blade 218 is also fixedly disposed on the rotating shaft 201. The churning blade 218 is specifically located inside the bulk material cylinder 203. When the churning blade 218 rotates with the rotating shaft 201, it agitates the spilled premixed material inside the bulk material cylinder 203, so that some of the lumps in the premixed material are broken up.

[0086] The shielding member 206 is connected to a first driving source that drives its up and down movement. In this embodiment, the first driving source is an electric push rod fixedly installed on the top of the box 213. The output end of the electric push rod is fixedly connected to a connecting ring that rotates with the shielding member 206. By controlling the electric push rod, the shielding member 206 can move up and down. When it is not necessary to feed the slag premix, the discharge port 2031 can be closed downward to stop the conveying of the slag premix. At the same time, when moving up and down, the slag premix stuck to the discharge port 2031 can be squeezed out to avoid clogging the discharge port 2031.

[0087] A collection box 207 is movably mounted on one side of the bulk material cylinder 203 and the shielding member 206. Specifically, a connecting rod is mounted on the top of the collection box 207, and the connecting rod is fixedly mounted on a connecting plate 2072. The connecting plate 2072 is slidably mounted on a cover plate 2073, which is fixed to the box body 213. The box body 213 has an outlet for easy removal of the collection box 207. The collection box 207 has an opening facing the bulk material cylinder 203 and the shielding member 206, and... A scraper 2071 is detachably installed at the opening of the collection box 207. The scraper 2071 is specifically arranged at an angle and has an arc shape. The scraper 2071 can fit against the outer side of the bulk material cylinder 203 and the shielding member 206. When the bulk material cylinder 203 and the shielding member 206 rotate, the scraper 2071 can scrape the lees on the surface of the bulk material cylinder 203 and the collection box 207 into the collection box 207 for storage and collection, so as to prevent the scraped lees from falling into the box body 213 and mixing.

[0088] like Figure 4 , 7 As shown in Figures 8 and 9, in a preferred embodiment, several stirring blades 202 are arranged at an angle. A through hole 2021 is provided in the middle of the stirring blade 202. Several cutting blades 2022 are fixedly installed in the through hole 2021 to cut the clumps of material. When the motor drives the rotating shaft 201 to rotate, it drives the stirring blades 202 to stir the material in the box 213. When the stirred material passes through the through hole 2021, the clumps can be cut into pieces by the cutting blades 2022 to reduce the number of clumps.

[0089] The rotating shaft 201 is also equipped with several inclined first stirring frames 208. The inclination direction of the first stirring frames 208 is opposite to that of the stirring blades 202. The first stirring frames 208 are located above the stirring blades 202, specifically directly above the top of the first stirring frame 208. Second stirring frames 209 are slidably mounted on the first stirring frames 208, and third stirring frames 210 are slidably mounted on the second stirring frames 209. The first stirring frames 208, second stirring frames 209, and third stirring frames 210 are all C-shaped or U-shaped frames, as can be seen from [reference needed]. Figure 8 ;

[0090] Several cutting components 211 for chopping clumps of material are fixedly installed on the first mixing frame 208, the second mixing frame 209, and the third mixing frame 210. In this embodiment, the cutting components 211 are steel wires arranged vertically on the first mixing frame 208, the second mixing frame 209, and the third mixing frame 210. Elastic members 212, which drive the first mixing frame 208 and the second mixing frame 209, and between the second mixing frame 209 and the third mixing frame 210, are provided to drive them to contract towards the center. In this embodiment, the elastic member 212 is specifically a spring. Sliding columns, which can slide relative to each other, are provided between the first mixing frame 208 and the second mixing frame 209, and between the second mixing frame 209 and the third mixing frame 210. The elastic member 212 is sleeved on the sliding column. (See attached diagram.) Figure 9 ;

[0091] When the rotating shaft 201 drives the first stirring frame 208, the second stirring frame 209, and the third stirring frame 210 to rotate, due to centrifugal force, the second stirring frame 209 and the third stirring frame 210 extend outward. During the extension process, the cutting pieces 211 on the first stirring frame 208, the second stirring frame 209, and the third stirring frame 210 are misaligned, which can cut the passing lumps. Moreover, the first stirring frame 208, the second stirring frame 209, and the third stirring frame 210 are arranged at an angle opposite to the direction of the stirring blade 202. The material stirred by the stirring blade 202 will directly hit the cutting pieces 211, thereby achieving a better cutting and refining effect to achieve the refining treatment of lumps.

[0092] like Figure 4 As shown, as a preferred embodiment of the above, a moisture detector 216 for detecting water content is also provided on the inner wall of the box 213. The moisture detector 216 can monitor the humidity of the material in the box 213 in real time to ensure a suitable moisture content and avoid the material being too dry or too wet.

[0093] The top of the housing 213 is provided with a feed hopper 217. The outlet of the feed hopper 217 extends into the bulk material cylinder 203. A vibrator is connected to the feed hopper 217. The premixed material to be mixed is poured onto the feed hopper 217 and then introduced into the bulk material cylinder 203 through the feed hopper 217. The vibrator makes it easier for the premixed material to fall.

[0094] See attached document Figure 1 , 2 As shown in Figure 3, a conveyor belt device 50 for transporting materials is provided between the second mixing device 20 and the pre-storage device 30, and between the pre-storage device 30 and the pressing device 40.

[0095] A dispersing rod 501 is rotatably mounted on the conveyor belt device 50 to disperse the conveyed material. Specifically, the dispersing rod 501 is fixedly mounted on a rotating shaft, and the rotating shaft and the conveyor belt device 50 rotate relative to each other. A motor that drives the rotating shaft to rotate is mounted on the side of the conveyor belt device 50. When the motor drives the rotation, the dispersing rod 501 can agitate the material conveyed in the conveyor belt device 50, thereby dispersing the material.

[0096] A movable cover 502 is also movably installed on the conveyor belt device 50. A buffer seat can be installed between the conveyor belt device 50 and the movable cover 502 to connect them. A roller 503 is rotatably installed inside the movable cover 502. A movable belt 504 is installed on the roller 503. There are two rollers 503. The movable belt 504 is sleeved on the roller 503. The roller 503 is connected to a motor. When the motor drives the roller 503 to move, it can drive the movable belt 504 to move. A number of dispersed bristles 505 are provided on the surface of the movable belt 504. The movable belt 504 can drive the dispersed bristles 505 to continuously switch positions.

[0097] A vibrator is installed on the top of the movable cover 502. When the vibrator is started, the dispersing bristles 505 knead and disperse the material on the conveyor belt device 50. Specifically, when the material is conveyed on the conveyor belt device 50, the vibrator is started, and at the same time the motor connected to the roller 503 is started. The vibrator can drive the dispersing bristles 505 to continuously knead the clumps of material on the conveyor belt device 50, so that the clumps are broken up. Under the drive of the roller 503, the movable belt 504 rolls continuously, and the position of the dispersing bristles 505 will also move with the material to ensure that the material is broken up.

[0098] The specific working principle of the second mixing device 20 is as follows: The mixed material in the first mixing device 10 is fed into the housing 213 via a screw conveyor. The motor connected to the rotating shaft 201 is started, driving the stirring blades 202, the dispersing cylinder 203, the shielding component 206, the first stirring frame 208, the second stirring frame 209, and the third stirring frame 210 to rotate. The premixed material enters the dispersing cylinder 203 from the feed hopper 217 and is dispersed in all directions by the rotation of the dispersing cylinder 203. Water flowing through the water inlet pipe 204 is sprayed out through the atomizing head 205 to mix with the dry powder material and the material in the housing 213, reducing the occurrence of lumps.

[0099] During mixing, the cutting blade 2022 can cut the material, and the cutting component 211 can cut the material stirred up by the mixing blade 202 to reduce large clumps of material. In addition, by controlling the speed of the rotating shaft 201 motor, the second mixing frame 209 and the third mixing frame 210 are in a continuous extension and retraction movement, so that the cutting components 211 in different positions can move in an alternating manner to further cut the material.

[0100] After the materials are mixed, the isolation grid 214 is opened to allow the materials to fall and be transported to the pre-storage device 30 via the feeding conveyor belt device 50 for storage, and finally sent to the pressing device 40 to be pressed into curved bricks.

[0101] In the entire system, flour, wheat bran, and Aspergillus oryzae seed culture are first dry-mixed in the first mixing device 10, and then mixed with the lees premix and water in the second mixing device 20. The mixed material is then sent to the pre-storage device 30 for storage via the conveyor belt device 50, and then sent to the pressing device 40 via another conveyor belt device 50 to be pressed into koji blanks. During the material conveying process of the conveyor belt device 50, the material can be dispersed by the dispersing rod 501 and kneaded and dispersed by the dispersing brush 505 to prevent the material from forming lumps, thereby ensuring the quality of the koji blanks. Specific Implementation

[0102] This experiment compared the various physicochemical indicators of the finished koji obtained after fermentation by adding different amounts of Aspergillus oryzae strain Hu Niang 3.042 seed culture to the material. The koji material was thoroughly mixed and stirred during the koji-making process, and there were no large lumps in the material. The lumps were removed manually before koji-making.

[0103] The experiment targeted the seed cultures of four strains of Aspergillus oryzae (A, B, C, and D, containing 0.5%, 1%, 1.5%, and 2% of Aspergillus oryzae strain A, B, C, and D, respectively, and compared them with the finished koji (E) without the addition of Aspergillus oryzae strain A, B, C, and D. The finished koji with 2% Aspergillus oryzae strain A showed a significant advantage. The experimental data are shown in the table below:

[0104] Table 1. Physicochemical indicators of Shanghai-brewed 3.042-strain enhanced Daqu and ordinary Daqu

[0105]

[0106] Note: In the table, fermentation power, saccharification power, and liquefaction power represent the alcohol yield during the brewing process; the higher the value, the higher the alcohol yield. Esterification power represents the strength of the aroma during the brewing process; the higher the value, the stronger the aroma.

[0107] Table 2. Statistical analysis of physicochemical indicators of Shanghai-brewed 3.042-strain enhanced Daqu and ordinary Daqu.

[0108]

[0109] Note: Regarding the labels a, b, c, d, and e in the same physicochemical index (same column) in the table above: a indicates that the value in the column is the largest, b is the second largest, and so on; different letters indicate significant differences (P<0.05 is significant or P<0.01 is extremely significant), while the same letter indicates small differences and no significant differences (P>0.05).

[0110] Understanding the data in the table above:

[0111] In the protease category, the ordinary koji was labeled c, while the four categories A, B, C, and D were labeled c, c, a, and b, respectively. This indicates that when the amount of fortifying bacteria added was 0.5% and 1%, the protease activity of koji was not significantly different from that of ordinary koji (P > 0.05). However, when the amount of fortifying bacteria added was 1.5% and 2%, the protease activity of koji was significantly different from that of ordinary koji (P < 0.01). However, the protease activity of koji with an added amount of 2% was lower than that with an added amount of 1.5%. The main reason for this is that there are synergistic or antagonistic effects of other bacteria during the fermentation process, and the effect of adding 1.5% Aspergillus oryzae is relatively optimal.

[0112] In terms of esterification power, the ordinary koji is labeled as d, while the four categories A, B, C, and D are labeled as c, bc, ab, and a, respectively. It can be seen that when the amount of fortified bacteria added is 0.5%-2%, the esterification power of daqu is significantly different from that of ordinary koji (P<0.01), and the aroma of the brewed wine will increase.

[0113] In terms of liquefaction capacity, the ordinary koji is labeled as c, while the labels for categories A, B, C, and D are c, c, a, and b, respectively. This indicates that when the amount of fortified bacteria added is 0.5%-1%, the liquefaction capacity of ordinary koji is not significantly different from that of ordinary koji (P>0.05), while when the amount of fortified bacteria added is 1.5% and 2%, the liquefaction capacity of ordinary koji is extremely significant (P<0.01).

[0114] In terms of saccharification power, the ordinary koji is labeled as d, while the four categories A, B, C, and D are labeled as c, b, a, and b, respectively. It can be seen that when the amount of fortifying bacteria added is 0.5%-2%, the difference in saccharification power between the ordinary koji and the ordinary koji is extremely significant (P<0.01).

[0115] In terms of fermentation power, the ordinary koji is labeled d, while the four categories A, B, C, and D are labeled cd, c, b, and a, respectively. This indicates that when the amount of fortified bacteria added is 0.5%, the fermentation power is not significantly different from that of ordinary koji (P > 0.05). When the amount of fortified bacteria added is increased to 1%, 1.5%, and 2%, the fermentation power increases. The fermentation power of koji with 1% fortified bacteria added is significantly different from that of ordinary koji (P < 0.05), while the fermentation power of koji with 1.5% and 2% fortified bacteria added is extremely significant (P < 0.01).

[0116] Similarly, in terms of moisture and acidity, ordinary koji has the highest value of a. However, for the subsequent wine production, these two indicators are not necessarily better the higher they are, but rather need to be moderate. Therefore, among these two indicators, adding 1% Aspergillus oryzae is the optimal choice for acidity, and adding 0.5%-1.5% Aspergillus oryzae is the optimal choice for moisture.

[0117] In summary, the enhanced Daqu made by adding 0.5%-2% Aspergillus oryzae culture has a greater ability to produce esters and alcohol compared to ordinary Daqu, and some of these effects are significant.

[0118] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Specific examples have been used in this document to illustrate the principles and implementation methods of the patent's technical solution. These examples are merely to aid in understanding the method and core ideas of this patent. The above are only preferred embodiments of this patent. It should be pointed out that, due to the limitations of written expression and the objective existence of an infinite number of specific structures, those skilled in the art can make various improvements, modifications, or variations without departing from the principles of this patent, and can also combine the above technical features in an appropriate manner. These improvements, modifications, variations, or combinations, or the direct application of the patent's concept and technical solution to other situations without modification, should all be considered within the scope of protection of this patent.

Claims

1. A process for flavoring and upgrading medium-high temperature Daqu, characterized in that, Includes the following steps: 1) Ingredients: 48% flour, 52% wheat bran, mixed by weight (W); 10%-12% of the lees (W), 0.5%-2% of the seed culture of Aspergillus oryzae strain 3.042 (W), and appropriate amount of water; 2) Mixing and koji making: First, take 10%-15% of the flour from the ingredients and premix it with Aspergillus oryzae seed culture to obtain a well-mixed mixture X1; take 15%-20% of the wheat bran from the ingredients and premix it with the lees to obtain a well-mixed mixture X2; then mix X1 with the remaining flour and wheat bran to obtain the first mixture X3; then add X2 to X3 and mix well to obtain mixture X4. Then add water to the mixture X4, spraying the water in a mist. After mixing, the material will not clump together with flour. The moisture content of the mixed material is 42%-45%, with no lumps or ash, and it can be kneaded into a ball by hand without sticking to the hands. 3) Pressing: The material after being mixed with water is conveyed inside the pressing equipment and automatically pressed into koji blanks. During pressing, the koji blanks are kept tight on the outside and loose on the inside, with clear edges and no missing corners or broken corners, and a smooth surface. The fresh weight is 3.6±0.5kg. 4) Indoor cultivation: Place the koji blanks in the koji room in a straight line, cover them with straw mats, and close the doors and windows. Turn the koji three times during the cultivation period. The highest product temperature should be <60℃. The temperature control requirements are "slow at the beginning, strong in the middle, and slow at the end". The new koji is obtained after 28-30 days and then taken out of the room. 5) Storage: The newly cultivated koji is transferred to the warehouse and stored for 3-6 months to become aged koji; 6) Crushing and brewing: The aged koji is crushed again and mixed into the lees during brewing, serving as the only saccharification, fermentation and aroma-generating agent for special-type baijiu; it also includes a koji-making system that makes koji according to the above process, including a first mixing device (10), a second mixing device (20), a pre-storage device (30), and a pressing device (40) arranged sequentially along the material conveying direction. Wheat bran, flour and Aspergillus oryzae seed culture are mixed in the first mixing device (10), and the materials in the first mixing device (10) are mixed with the waste premix and water in the second mixing device (20). The second mixing device (20) includes a vertically arranged rotating shaft (201), and a stirring blade (202) is fixedly arranged below the rotating shaft (201). A material cylinder (203) is also fixedly installed on the rotating shaft (201). A water inlet pipe (204) is installed below the material cylinder (203). Several upward-spraying atomizing heads (205) are installed on the water inlet pipe (204). Several stirring blades (202) are arranged at an angle, and a through hole (2021) is provided in the middle of the stirring blade (202). Several cutting blades (2022) for cutting up clumps of material are fixedly installed in the through hole (2021). The bulk material cylinder (203) is provided with several through-holes (2031) to facilitate the discharge of the premixed material with slag; a shielding component (206) is slidably provided on the bulk material cylinder (203), and the shielding component (206) has several shielding strips (2061) that can extend into the discharge chute (2031) to prevent the premixed material with slag from being discharged. A grinding blade (218) is also fixedly installed on the rotating shaft (201); The shielding member (206) is connected to a first drive source that drives its up and down movement.

2. The process for flavoring and upgrading high-medium temperature Daqu according to claim 1, characterized in that, A conveyor belt device (50) for conveying materials is provided between the second mixing device (20) and the pre-storage device (30), and between the pre-storage device (30) and the pressing device (40). The conveyor belt device (50) is rotatably equipped with a dispersing rod (501) that can disperse the conveyed material. The conveyor belt device (50) is also movably provided with a movable cover (502), a roller (503) is rotatably provided inside the movable cover (502), a movable belt (504) is provided on the roller (503), and a number of dispersed bristles (505) are provided on the surface of the movable belt (504). A vibrator is installed on the top of the active cover (502). When the vibrator is started, the dispersing bristles (505) knead and disperse the material on the conveyor belt device (50).

3. The process of claim 1, wherein the process is characterized in that, The rotating shaft (201) is also provided with several inclined first stirring racks (208), the inclination direction of the first stirring racks (208) is opposite to the inclination direction of the stirring blades (202), the first stirring racks (208) are located above the stirring blades (202), the second stirring racks (209) are slidably arranged on the first stirring racks (208), and the third stirring racks (210) are slidably arranged on the second stirring racks (209). The first mixing rack (208), the second mixing rack (209), and the third mixing rack (210) are fixedly equipped with several cutting pieces (211) that can cut the clump of material.

4. The process of claim 1, wherein the process is characterized in that, The second mixing device (20) also includes a housing (213), a rotating shaft (201) is rotatably disposed inside the housing (213), and a second driving source for driving the rotating shaft (201) to rotate is provided on the top of the housing (213); The inner cavity of the box (213) is provided with several isolation grids (214) that rotate. When the isolation grids (214) rotate downward, they open to discharge material downward. Below the isolation grids (214) is a feeding auger (215) that feeds material outward.

5. The high-temperature Daqu (a type of starter culture) process for enhancing aroma and quality according to claim 4, characterized in that, The inner wall of the box (213) is also equipped with a shield (206) for detecting water content. The top of the box (213) is provided with a feed hopper (217), and the outlet of the feed hopper (217) extends into the bulk material cylinder (203).

6. The high-temperature Daqu (a type of starter culture) process for enhancing aroma and quality according to claim 1, characterized in that, Step 1) involves the following steps in preparing the seed culture of Aspergillus oryzae strain Hu Niang 3.042:

1. Raw material ratio: wheat bran: soybean meal: fermented rice wine lees = 4:3:

3. Add 30%-40% water by weight of the total raw materials, mix well, and knead into a ball that is not sticky.

2. Sterilization: 121℃, 25-30 min; 3. Cooling and inoculation: Cool the material to 36℃-40℃, inoculate with 1‰ of seeds, and mix evenly; 4. Culture: Culture at 30℃-32℃ for 48h-60h, turning the plants occasionally during the process; 5. Drying: Dry at a low temperature of 45℃-50℃ until the moisture content is 12%-13%. The resulting seed culture of strain Hu Niang 042 is then sealed in bags and stored in a dry and cool place for later use.

Images