Special liquor yeast and preparation method thereof

Abstract

The application discloses a kind of liquor special starter and its preparation method of starter preparation technical field, pure breed is used to carry out slope test tube strain culture in the application, and the temperature, humidity and core, core table fermentation degree of starter making are more easily controlled;High-temperature Daqu core temperature is as high as 60-70 DEG C, and it can cause microbial death, so that the fermentation degree of core middle and late stage is not enough, therefore, the application uses "sandwich type" starter embryo structure, and high-temperature actinomycetes are added in the inner embryo of starter, high-temperature actinomycetes have saccharifying power and esterifying power, can make up the loss of microbial death caused by high temperature of core, make the fermentation degree of core and core table tend to be consistent, and high-temperature actinomycetes can also provide precursor substances for esterification reaction and Maillard reaction in high-temperature fermentation environment, promote the formation of sesame flavor, and enrich the flavor of Maotai-flavor liquor;When mixing starter, plant extract containing flavonoids is added, which has inhibitory effect on the growth of lactic acid bacteria, and can effectively avoid the off-flavor of finished liquor caused by high lactic acid bacteria content.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of wine starter preparation, and particularly relates to a special starter for liquor and a preparation method thereof. BACKGROUND

[0002] Liquor is a traditional Chinese liquor with a long history and cultural background. It is made from grains such as sorghum, wheat, and corn, and is fermented, distilled, and aged. "Starter is the bone of liquor", which means that good liquor needs good starter. Starter is a very important part of the liquor brewing process, and it is a microbial strain used to ferment the starch in grains into alcohol. Starter not only plays an important role in the brewing process, but also has a direct impact on the flavor and quality of liquor. Different regions and brands of liquor use different starters, which is one of the reasons for the diversity of liquor taste and style.

[0003] Maotai-flavor liquor is the most consumed liquor category in China at present. Traditional Maotai-flavor liquor requires high-temperature Daqu for brewing, and the production of high-temperature Daqu is closely related to the rich variety of microorganisms. However, there are often microorganisms that are not conducive to fermentation in traditional high-temperature Daqu, especially high content of lactic acid bacteria, which can easily cause Maotai-flavor liquor to have a sour, astringent, and even grassy taste. The temperature and humidity during starter preparation are also difficult to control, resulting in different fermentation degrees of the core and surface of the starter, which causes the core of the starter to be watery and carbonized, thereby affecting the quality and stability of the starter and leading to poor taste of Maotai-flavor liquor. In different batches of brewing, the fermentation effect of the starter is sometimes good and sometimes bad, making it difficult to maintain consistent quality. SUMMARY

[0004] In view of the above situation, in order to overcome the defects of the prior art, the present application provides a special starter for liquor and a preparation method thereof. In order to solve the problems of the presence of microorganisms that are not conducive to fermentation in high-temperature Daqu, the difficulty in controlling the temperature and humidity during starter preparation, and the different fermentation degrees of the core and surface of the starter, the present application provides a special starter for liquor and a preparation method thereof.

[0005] In order to achieve the above purpose, the following technical scheme is adopted: the present application provides a special starter for liquor and a preparation method thereof, the preparation method comprising the following steps:

[0006] (1) different Bacillus, molds, yeasts, and high-temperature actinomycetes are respectively subjected to slant test tube strain culture to obtain seed liquid, and then mixed in proportion to obtain mixed seed liquid of Bacillus, molds, yeasts, and high-temperature actinomycetes;

[0007] (2) the wheat is crushed into plum blossom petal coarse powder, which requires that the coarse powder contains 65% of epidermis and 35% of powder, and is free of hard lumps, and then 30-35% of water based on the mass of the wheat is added and stirred uniformly to obtain wheat slurry, which is sterilized at 50-60℃ for 120 min;

[0008] (3) The mixed seed liquid of Bacillus, mold, yeast, and high-temperature actinomycetes is mixed in proportion, added to the wheat slurry at 6-7% of the volume of the wheat slurry, and then plant extract is added at 3% of the volume of the wheat slurry, and mixed evenly. The mixture is loaded into a koji mold of 10 cm x 10 cm x 3 cm and pressed into an inner embryo;

[0009] (4) The mixed seed liquid of Bacillus, mold, and yeast is mixed in proportion, added to the wheat slurry at 6-7% of the volume of the wheat slurry, and then plant extract is added at 3% of the volume of the wheat slurry, and mixed evenly. The mixture is obtained and spread on the bottom of a koji mold of 30 cm x 20 cm x 6 cm with a thickness of 10 cm. After being pressed tightly, the inner embryo is placed in the middle, and then the mixed slurry is added and pressed into a koji embryo;

[0010] (5) The pressed koji embryo is placed for 2-3 h, and after the surface is slightly dry and hard, it is moved to a koji room for cultivation. The koji embryos are stacked in a staggered manner with three horizontally and three vertically, and the upper and lower layers of koji embryos are perpendicular to each other. There are a total of 6 layers, and the adjacent koji embryos are separated by straw.

[0011] (6) When the temperature of the koji core reaches 60-62℃, the koji is turned over. In summer, it is turned over twice, and in winter, it is turned over three times. When the temperature of the middle layer of the koji embryo decreases to room temperature after the koji is turned over, the koji making is completed, and high-temperature Daqu is obtained.

[0012] Further, the Bacillus slant test tube strain culture step is: take 5.0 g of proteose peptone, 30.0 g of beef extract, 5.0 g of sodium chloride, 15.0 g of agar, and 1000 mL of distilled water into a test tube, sterilize, and then inoculate 20 test tubes with one original strain in a constant temperature incubator at 30℃ for 18-24 h.

[0013] Further, the mold slant test tube strain culture step is: take 10.0 g of potato powder, 20.0 g of glucose, 3.0 g of potassium dihydrogen phosphate, 1.5 g of magnesium sulfate heptahydrate, 0.008 g of thiamine, 15.0 g of agar, and 1000 mL of distilled water into a test tube, sterilize, and then inoculate 20 test tubes with one original strain in a constant temperature incubator at 36℃ for 36-72 h.

[0014] Further, the yeast slant test tube strain culture step is: take 3 g of yeast extract powder, 3.0 g of malt extract, 10.0 g of glucose, 5.0 g of casein peptone, 20.0 g of agar, and 1000 mL of distilled water into a test tube, sterilize, and then inoculate 20 test tubes with one original strain in a constant temperature incubator at 30℃ for 24-48 h.

[0015] Further, the high-temperature actinomyces slant test tube strain culture step is as follows: 15.0 g of trypsin peptone, 5.0 g of soybean peptone, 5.0 g of sodium chloride, 13.0 g of agar, and 1000 mL of distilled water are added into a test tube, and after sterilization, one original seed is transferred to 20 inoculations in a slant test tube, and then placed in a constant-temperature incubator for 18-24 h of culture at 55 DEG C.

[0016] Further, the sterilization method of the test tube in the slant test tube strain culture is high-pressure boiler sterilization, and the sterilization condition is 0.15 MPa steam pressure for 30 min.

[0017] Further, the bacillus includes bacillus subtilis, bacillus cereus, bacillus licheniformis, and the volume ratio of the mixed bacillus seed liquid is (1-1.2):(1-1.5):(1.5-2).

[0018] Further, the mold includes aspergillus niger, aspergillus ruber, rhizopus oryzae, aspergillus glaucus, and trichoderma reesei, and the volume ratio of the mixed mold seed liquid is (1.2-1.5):(1-1.5):(1.5-1.7):(1.2-1.5):(1-1.5).

[0019] Further, the yeast includes saccharomyces cerevisiae, issatchenkia orientalis, pichia anomala, and candida lipolytica, and the volume ratio of the mixed yeast seed liquid is (1-1.5):(1.2-1.5):(1-1.5):(1.5-1.8).

[0020] Further, the high-temperature actinomyces includes actinomyces common, actinomyces daqu, and actinomyces guangxi, and the volume ratio of the mixed high-temperature actinomyces seed liquid is (1-1.5):(1.2-1.5):(1.5-1.8).

[0021] Further, in the step (3), the volume ratio of the mixed seed liquid of the bacillus, mold, yeast, and high-temperature actinomyces is (5-6):(5-6):(0.8-1.2):(0.5-1).

[0022] Further, in the step (4), the volume ratio of the mixed seed liquid of the bacillus, mold, and yeast is (5-6):(5-6):(0.8-1.2).

[0023] Further, the plant extract is a combination of the extract of sand rush, the extract of sophora, and the extract of cactus.

[0024] The beneficial effects of the present application are as follows:

[0025] (1) with the extension of the time of making koji, the temperature of the high-temperature Daqu core is as high as 60-70 DEG C, which can cause the death of bacillus, mold and yeast, and the insufficient fermentation degree in the middle and late stages of the core, and the hollow phenomenon of the core, while the high-temperature actinomycetes become the dominant bacteria at this time, therefore, the application adopts the'sandwich type' koji embryo structure, and adds high-temperature actinomycetes in the inner embryo, the high-temperature actinomycetes have saccharifying power and esterifying power, can produce high-temperature amylase, protease, esterase, dehydrogenase and polyphenol oxidase, make up the loss of the death of microorganisms caused by high temperature of the core, make the fermentation degree of the core and the surface tend to be consistent, and the high-temperature actinomycetes can also provide precursor substances for esterification and Maillard reaction in the high-temperature fermentation environment, promote the formation of sesame fragrance, and enrich the flavor of Maotai-flavor liquor;

[0026] (2) the Maotai-flavor liquor is caused by its unique multi-round liquor taking process, so that the amount of high-temperature Daqu used is more than that of other types of liquor, and the high-temperature Daqu is often mixed with lactic acid bacteria and other bacteria during preparation, and the high content of lactic acid bacteria in the liquor koji can easily cause the Maotai-flavor liquor to have the taste of sour, sour, astringent and even grassy, the application adds the plant extract combined by the extract of sand pine, the extract of sophora japonica and the extract of cactus during the mixing of koji, the plant extract contains flavonoids such as quercetin, rutin, luteolin and tea polyphenol, and the flavonoids have inhibitory effect on the growth of lactic acid bacteria, which can effectively avoid the off-flavor of the finished liquor caused by the high content of lactic acid bacteria. BRIEF DESCRIPTION OF DRAWINGS

[0027] Figure 1 The saccharifying power detection results of the high-temperature Daqu of examples 1-4 and comparative examples 1-2 are shown in the line graph;

[0028] Figure 2 The liquefaction power detection results of the high-temperature Daqu of examples 1-4 and comparative examples 1-2 are shown in the line graph;

[0029] Figure 3 The esterifying power detection results of the high-temperature Daqu of examples 1-4 and comparative examples 1-2 are shown in the line graph;

[0030] Figure 4 The fermentation power detection results of the high-temperature Daqu of examples 1-4 and comparative examples 1-2 are shown in the line graph.

[0031] The accompanying drawings are included to provide a further understanding of the application, and constitute a part of the specification, illustrate the application together with the examples thereof, and do not constitute a limitation of the application. DETAILED DESCRIPTION

[0032] With reference to the accompanying drawings, the technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present application, and all other embodiments obtained by a person of ordinary skill in the art without creative effort based on the embodiments of the present application shall fall within the protection scope of the present application.

[0033] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any method and material similar or equivalent to those described herein can be used in the present application. The preferred methods and materials described herein are only for illustration and should not be construed as limiting the scope of the present application.

[0034] In the following examples, the experimental methods are conventional unless otherwise specified. In the following examples, the experimental materials and strains used are commercially available unless otherwise specified. The Bacillus subtilis Bio-52746, Bacillus cereus Bio-51763, Bacillus licheniformis Bio-52501, Aspergillus niger Bio-00016, Aspergillus ruber Bio-52201, Rhizopus oryzae Bio-74919, Aspergillus glaucus Bio-53500, Trichoderma reesei Bio-68004, Saccharomyces cerevisiae Bio-53395, Issatchenkia orientalis Bio-53397, Pichia anomala Bio-65039, Candida lipolytica Bio-53353, Actinomyces vulgaris Bio-84704, Actinomyces daqu Bio-56970, and Actinomyces Guangxi Bio-84765 are purchased from the China Center for Type Culture Collection.

[0035] Example 1

[0036] A special starter for Baijiu and a preparation method thereof

[0037] The preparation method comprises the following steps:

[0038] (1) Different Bacillus, molds, yeasts, and high-temperature actinomycetes are respectively subjected to slant test tube strain culture to obtain seed liquid, and then mixed in proportion to respectively obtain mixed seed liquid of Bacillus, molds, yeasts, and high-temperature actinomycetes;

[0039] (2) The wheat is crushed into plum blossom petal coarse powder, which requires that the coarse powder contains 65% of epidermis and 35% of powder, and is free of hard blocks, and then 30-35% of water in mass of the wheat is added and stirred uniformly to obtain wheat slurry, which is sterilized at 50-60°C for 120 min;

[0040] (3) mixed seed liquid of bacillus, mold, yeast, high temperature actinomycetes is mixed according to proportion, is added to wheat pulp in 6-7% of volume, then 3% of plant extract is added to wheat pulp, is mixed evenly, is loaded into 10cm*10cm*3cm koji mould, is pressed into inner embryo;

[0041] (4) mixed seed liquid of bacillus, mold, yeast is mixed according to proportion, is added to wheat pulp in 6-7% of volume, then 3% of plant extract is added to wheat pulp, is mixed evenly, obtains mixed pulp, is laid on the bottom of 30cm*20cm*6cm koji mould, thickness is 10cm, after compaction, is placed in the middle in the inner embryo, then the mixed pulp is added, and is pressed into koji embryo;

[0042] (5) the koji embryo pressed is placed for 2-3h, after the surface is slightly dry and hard, is moved into koji room culture, is placed in staggered manner according to horizontal three vertical three, the koji embryo of upper and lower two layers is perpendicular to each other, and a total of 6 layers, and the adjacent koji embryo is separated by straw;

[0043] (6) when the koji core temperature reaches 60-62 DEG C each time, koji is turned, and two times of koji turning are carried out in summer and three times of koji turning are carried out in winter, when the koji embryo middle layer temperature drops to room temperature after koji turning ends, koji making ends, and high-temperature Daqu is obtained.

[0044] Further, the bacillus slant test tube seed culture step is: 5.0g of proteose peptone, 30.0g of beef extract, 5.0g of sodium chloride, 15.0g of agar, 1000ml of distilled water are added to a test tube, after sterilization, one original seed is transferred to 20 inoculations in a slant test tube, and is placed in a constant temperature incubator for 30 DEG C culture for 18-24h.

[0045] Further, the mold slant test tube seed culture step is: 10.0g of potato powder, 20.0g of glucose, 3.0g of potassium dihydrogen phosphate, 1.5g of magnesium sulfate heptahydrate, 0.008g of thiamine, 15.0g of agar, 1000ml of distilled water are added to a test tube, after sterilization, one original seed is transferred to 20 inoculations in a slant test tube, and is placed in a constant temperature incubator for 36 DEG C culture for 36-72h.

[0046] Further, the yeast slant test tube seed culture step is: 3g of yeast powder, 3.0g of malt extract, 10.0g of glucose, 5.0g of casein peptone, 20.0g of agar, 1000ml of distilled water are added to a test tube, after sterilization, one original seed is transferred to 20 inoculations in a slant test tube, and is placed in a constant temperature incubator for 30 DEG C culture for 24-48h.

[0047] Further, the high-temperature actinomyces slant test tube strain culture step is: taking 15.0 g of trypsin peptone, 5.0 g of soybean peptone, 5.0 g of sodium chloride, 13.0 g of agar, and 1000 mL of distilled water, adding them into a test tube, sterilizing, and then inoculating 20 into a slant test tube from a stock culture after sterilization, and placing it into a constant-temperature incubator for 18-24 h of culture at 55℃.

[0048] Further, the sterilization method of the test tube in the slant test tube strain culture is high-pressure pot sterilization, and the sterilization condition is 0.2 MPa steam pressure for 30 min.

[0049] Further, the bacillus includes bacillus subtilis, bacillus cereus, and bacillus licheniformis; the mixed bacillus seed liquid includes bacillus subtilis seed liquid, bacillus cereus seed liquid, and bacillus licheniformis seed liquid in a volume ratio of 1:1:1.5; the mold includes aspergillus niger, aspergillus rubrum, rhizopus oryzae, aspergillus glaucus, and trichoderma reesei; the mixed mold seed liquid includes aspergillus niger seed liquid, aspergillus rubrum seed liquid, rhizopus oryzae seed liquid, aspergillus glaucus seed liquid, and trichoderma reesei seed liquid in a volume ratio of 1.2:1:1.7:1.2:1; the yeast includes saccharomyces cerevisiae, issatchenkia orientalis, pichia anomala, and candida lipolytica; the mixed yeast seed liquid includes saccharomyces cerevisiae seed liquid, issatchenkia orientalis seed liquid, pichia anomala seed liquid, and candida lipolytica seed liquid in a volume ratio of 1:1.5:1.3:1.6; the high-temperature actinomyces includes actinomyces vulgaris, actinomyces daqu, and actinomyces guangxiensis; the mixed high-temperature actinomyces seed liquid includes actinomyces vulgaris seed liquid, actinomyces daqu seed liquid, and actinomyces guangxiensis seed liquid in a volume ratio of 1:1:1.5; the volume ratio of the mixed seed liquid of the bacillus, mold, yeast, and high-temperature actinomyces in step (3) is 5:5:1:0.5; and the volume ratio of the mixed seed liquid of the bacillus, mold, and yeast in step (4) is 5:5:0.8.

[0050] Further, the plant extract is a combination of aippos armatus extract, sophora extract, and cactus extract in a mass ratio of 2:1:1.

[0051] Example 2

[0052] A special liquor starter and a preparation method thereof

[0053] The difference between the present example and example 1 is that the volume ratio of the mixed seed liquid of the bacillus, mold, yeast, and high-temperature actinomyces in step (3) is different, and the other components, component contents, and preparation steps are the same as those of example 1.

[0054] Further, the volume ratio of the mixed seed liquid of the bacillus, mold, yeast, and high-temperature actinomyces in step (3) is 5:5:1:0.8.

[0055] Example 3

[0056] A special liquor starter and a preparation method thereof

[0057] The embodiment differs from example 1 in that the volume ratio of the mixed seed solution of bacillus, mold, yeast, and high-temperature actinomycetes in step (3) is different, and the remaining components, component content, and preparation steps are the same as those of example 1.

[0058] Further, the volume ratio of the mixed seed solution of bacillus, mold, yeast, and high-temperature actinomycetes in step (3) is 5:5:1:1.

[0059] Example 4

[0060] A special starter for baijiu and a preparation method thereof

[0061] The embodiment differs from example 1 in that the volume ratio of the mixed seed solution of bacillus, mold, and yeast in step (4) is different, and the remaining components, component content, and preparation steps are the same as those of example 1.

[0062] The volume ratio of the mixed seed solution of bacillus, mold, and yeast in step (4) is 5:5:1.

[0063] Comparative example 1

[0064] The present comparative example provides a special starter for baijiu and a preparation method thereof, which differs from example 1 in that the preparation method comprises different steps, and the remaining components, component content, and preparation steps are the same as those of example 1.

[0065] The preparation method comprises the following steps:

[0066] (1) different bacillus, mold, yeast, and high-temperature actinomycetes are respectively subjected to slope test tube strain culture to obtain seed solutions, and then the bacillus, mold, yeast, and high-temperature actinomycetes are mixed respectively to obtain mixed seed solutions of bacillus, mold, yeast, and high-temperature actinomycetes;

[0067] (2) wheat is crushed into plum blossom petal coarse powder, which contains 65% of epidermis and 35% of powder, and is free of hard blocks, and then 30-35% of water based on the mass of the wheat is added, and the mixture is stirred uniformly to obtain a wheat slurry, which is sterilized at 50-60°C for 120 min;

[0068] (3) the mixed seed solutions of bacillus, mold, and yeast are mixed in proportion, and then added to the wheat slurry in an amount of 6-7% of the volume of the wheat slurry, and then a plant extract is added in an amount of 3% of the volume of the wheat slurry, and the mixture is stirred uniformly and then loaded into a starter mold with a size of 30 cm×20 cm×6 cm to be pressed into a starter embryo;

[0069] (4) the pressed starter embryo is placed for 2-3 h, and then moved into a starter room for culture after the surface is slightly dried and hardened, and the starter embryos are staggered and stacked in three rows horizontally and three rows vertically, and the starter embryos in the upper and lower layers are perpendicular to each other, and the adjacent starter embryos are separated by straw;

[0070] (5) each time when the temperature of the dough core reaches 60-62℃, the dough is turned, twice in summer and three times in winter, when the temperature of the middle layer of the dough core drops to room temperature after the turning is finished, the koji making is finished, and the high-temperature Daqu is obtained.

[0071] Comparative Example 2

[0072] A liquor special starter and a preparation method thereof

[0073] The difference between the present comparative example and Example 1 is that the plant extract is not added in the steps (3) and (4) but an equivalent amount of wheat slurry is used instead, and the rest of the components, component contents and preparation steps are the same as those of Example 1.

[0074] Result analysis

[0075] The high-temperature Daqu of Examples 1-4 and Comparative Examples 1-2 is detected for lactic acid content by using ultra-high liquid chromatography, and the specific steps are as follows: 5g of the sample is weighed in a 50mL centrifuge tube after being crushed, 10mL of water is added, vortexed for 10min, and then centrifuged at a speed of 6000r / min for 5min, 1mL of supernatant is taken in a 2mL centrifuge tube, centrifuged at a speed of 12000r / min for 10min, and then a certain amount of supernatant is taken and diluted with water by 30 times, finally filtered by a 0.22μm microporous filter membrane, 0.12% phosphoric acid solution is used as the mobile phase A and 100% methanol is used as the mobile phase B for gradient elution, the column temperature is 45℃, the flow rate is 0.45mL / min, the injection amount is 1μL, the detection wavelength is 214nm, and the gradient elution program is as follows:

[0076] Time / min A / ％ B / ％ 0 95 5 1.5 95 5 2.0 80 20 4.5 10 90 6.5 10 90 9.5 95 5

[0077] The lactic acid detection results are shown in Table 1.

[0078] Table 1: Detection results of lactic acid content of high-temperature Daqu of Examples 1-4 and Comparative Examples 1-2

[0079] Class Lactic acid content (mg / L) Example 1 121.6 Example 2 123.5 Example 3 120.5 Example 4 122.4 Comparative Example 1 120.6 Comparative Example 2 150.7

[0080] As can be seen from Table 1, the plant extract containing quercetin, rutin, luteolin and tea polyphenols and other flavonoids is added during the mixing of the koji, which has an inhibitory effect on the growth of lactic acid bacteria, and can effectively avoid the occurrence of off-flavor in the finished liquor caused by excessive content of lactic acid bacteria.

[0081] The saccharifying power, liquefying power, esterifying power and fermenting power of the high-temperature Daqu of Examples 1-4 and Comparative Example 1 are detected, and the results are respectively as follows: Figure 1-4As shown, the national physical and chemical standards of saccharifying power, liquefying power, esterifying power and fermenting power of high-temperature Daqu are as follows: saccharifying power is 50-260 g·h, liquefying power is greater than or equal to 0.2 g·h, esterifying power is greater than or equal to 5.5 mg / g·100 h, and fermenting power is greater than or equal to 0.15 g CO2 / 100 g·48 h.

[0082] The specific steps of saccharifying power detection are as follows: 5 g of high-temperature Daqu is placed in a 250 mL beaker, 90-5×water content % mL of water is added, and leaching is carried out in a 30 °C water bath for 1 h, stirring once every 15 min, then filtered with dry filter paper, 50 mL of clear liquid is taken for use, 50 mL of 20 g / L soluble starch solution is sucked into a 100 mL volumetric flask, and after being kept at 35 °C water bath for 20 min, 10 mL of leaching liquid is accurately added, and kept at 35 °C water bath for 1 h, immediately add 3 mL of 1 mol / L NaOH solution to stop the reaction, and then cool to room temperature, and then dilute to the calibration line with water to prepare the saccharification liquid; the blank liquid is prepared as follows: 50 mL of 20 g / L soluble starch solution is sucked into a 100 mL volumetric flask, and after being kept at 35 °C water bath for 20 min, 3 mL of 1 mol / L NaOH solution is added first, and then 10 mL of enzyme leaching liquid is accurately added, and then shaken and immediately timed, and kept at 35 °C water bath for 1 h, and then cooled to room temperature, and then diluted to the calibration line, and then the Fehling reagent method is used for determination, and then the glucose standard solution is used for titration until the blue color disappears; the saccharifying power refers to the enzyme amount of 1 g of enzyme liquid under the condition of 40 °C and pH 4.6, which can decompose 1 mg of glucose from soluble starch in 1 h, which is defined as 1 saccharifying enzyme activity unit.

[0083] The specific steps of liquefying power detection are as follows: 10 g of high-temperature Daqu is weighed, 50 mL of water is added, the water temperature is adjusted to 35 °C, and then added into the beaker containing high-temperature Daqu, and then 20 mL of pH 6.0 sodium phosphate dibasic-citric acid buffer solution (the buffer solution is prepared by mixing 0.2 mol / L sodium phosphate dibasic solution and 0.1 mol / L citric acid solution to have pH=6.0) is added dropwise, and then leached for 1 h (stirring once every 15 min), and then filtered with defatted cotton, and then the filtrate is the test enzyme liquid, 20 mL of 2 % soluble starch solution and 5 mL of pH 6.0 sodium phosphate dibasic-citric acid buffer solution are sucked into a test tube, and then preheated in a 60 °C water bath for 10 min, and then 5 mL of diluted enzyme liquid is accurately added; immediately record the time, shake thoroughly, and then take about 0.5 mL of reaction liquid with a dropper at a fixed time, and then drop into the white porcelain board cavity containing iodine solution (1.5 mL) in advance, and then the color reaction gradually changes from blue-violet to red-brown; until the color is the same as that of the standard colorimetric solution, which is the reaction endpoint, and then record the reaction time, and the liquefying power refers to the gram number of soluble starch liquefied by 1 g of high-temperature Daqu at 60 °C, pH 6.0 in 1 h.

[0084] The specific steps of the esterification power detection are as follows: 100 mL of the ethanol solution of caproic acid (1% of caproic acid by volume fraction) is taken in a 250 mL distillation flask, 5 g of large high-temperature Daqu (m) is added, and esterification is carried out in a 30-32 DEG C constant-temperature box for 100 h; after being taken out, 50 mL of water is added, and heating distillation is carried out; 100 mL of the distillate is received as a determination solution of the esterification power; 50 mL of the distillate is taken, 3 drops of phenolphthalein indicator is added, and the determination solution is neutralized to a light red color with a sodium hydroxide standard solution (c1); the volume (V1) of the sodium hydroxide standard solution consumed is recorded; the distillate is refluxed in a boiling water bath for 0.5 h (or is placed in the dark at room temperature for 24 h of saponification); after being cooled, the distillate is titrated to the disappearance of a light red color with a sulfuric acid standard solution (c2) as the end point; the volume (V2) of the sulfuric acid standard solution consumed is recorded; and the esterification power X = (c1V1-c2V2) x 288 / m.

[0085] The specific steps of the fermentation power detection are as follows: 10 g of corn powder starch is added to 250 mL of water, mixed, and cooked for 1 h to make the mixture paste-like; the paste is cooled to 60 DEG C; 15% of the raw material amount of large high-temperature Daqu is added; 50 mL of water preheated to 60 DEG C is further added and stirred; the mixture is saccharified at 60 DEG C for 4 h until 1 drop of the mixture does not show blue color after reacting with 0.1 mol / L iodine standard solution; the mixture is heated to 90 DEG C; the mixture is filtered with white cotton cloth; the filtrate is prepared; after sterilization, the saccharified liquid is cooled to about 25 DEG C; under sterile conditions, 1 g (M) of high-temperature Daqu is added; 10 mL of 5 mol / L sulfuric acid solution is added to a fermentation plug; the fermentation bottle is sealed with paraffin; the outer wall of the bottle is wiped dry; M1 is weighed on an analytical balance; then the bottle is placed in a 25 DEG C constant-temperature box for fermentation for 48 h; the fermentation bottle is taken out; the bottle is shaken gently to make all the carbon dioxide escape; M2 is weighed under the same conditions; and the fermentation power X = (M-M2) / M x 100.

[0086] The appearance, odor, and section of the high-temperature Daqu in Examples 1-4 and Comparative Examples 1-2 are invited to be evaluated by professional evaluators, and the results are shown in Table 2.

[0087] Table 2 Sensory evaluation results of the high-temperature Daqu in Examples 1-4 and Comparative Examples 1-2

[0088]

[0089] From Figure 1-4 It can be known from Table 2 that the saccharifying power, liquefying power, esterifying power, and fermentation power of the high-temperature Daqu prepared in the application all meet the national physical and chemical standards, and are superior to the high-temperature Daqu without inoculation of high-temperature actinomycetes, which proves that the application of the "sandwich type" Daqu embryo structure and the addition of high-temperature actinomycetes in the inner embryo can make the high-temperature Daqu have higher saccharifying power, liquefying power, esterifying power, and fermentation power; and it can be known from the comparison of Examples 1-3 that increasing the volume ratio of the mixed seed liquid of high-temperature actinomycetes can enhance the physical and chemical indexes, make the high-temperature Daqu have sesame fragrance, and make the sensory performance of the high-temperature Daqu better.

[0090] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are merely exemplary and that changes in form and detail can be made without departing from the spirit and scope of the application, which is defined by the appended claims and their equivalents.

[0091] The above description of the application and its embodiments is not restrictive, and the embodiments shown in the drawings are only one of the embodiments of the application, and the actual application is not limited thereto. In general, if a person skilled in the art is inspired by it, without departing from the purpose of the invention, without creative design, similar ways and embodiments of the technical solution should belong to the protection scope of the application.

Claims

1. A method for preparing a special starter culture for baijiu (Chinese liquor), characterized in that: The preparation method comprises the following steps: (1) respectively performing slope test tube strain culture on different bacillus, mold, yeast, and high-temperature actinomycetes to obtain seed liquids, and then mixing the seed liquids in proportion to obtain mixed seed liquids of the bacillus, mold, yeast, and high-temperature actinomycetes; (2) crushing wheat into plum blossom petal coarse powder, requiring that the coarse powder contains 65% of epidermis, 35% of powder, and no hard block, then adding water with a mass fraction of 30-35% of the wheat, stirring uniformly to obtain wheat slurry, and sterilizing at 50-60 ℃ for 120 min; (3) mixing the mixed seed liquids of the bacillus, mold, yeast, and high-temperature actinomycetes in proportion, adding the mixed seed liquids into the wheat slurry at 6-7% of the volume of the wheat slurry, then adding plant extracts at 3% of the volume of the wheat slurry, stirring uniformly, and loading into a 10 cm×10 cm×3 cm koji mold to press into an inner embryo; (4) mixing the mixed seed liquids of the bacillus, mold, and yeast in proportion, adding the mixed seed liquids into the wheat slurry at 6-7% of the volume of the wheat slurry, then adding plant extracts at 3% of the volume of the wheat slurry, stirring uniformly to obtain mixed slurry, and spreading on the bottom of a 30 cm×20 cm×6 cm koji mold with a thickness of 10 cm, then placing the inner embryo in the middle after compacting, and then adding the mixed slurry to press into a koji embryo; (5) placing the pressed koji embryo for 2-3 h, and then moving into a koji room for culture after the surface is slightly dry and hard, and the koji embryo is placed in a staggered manner with three in the horizontal direction and three in the vertical direction, and the koji embryo in the upper and lower layers is perpendicular to each other, and a total of six layers, and the adjacent koji embryo is separated by straw; (6) when the temperature of the koji core reaches 60-62 ℃ each time, the koji is turned over, the koji is turned over twice in summer and three times in winter, and when the temperature of the middle layer of the koji embryo decreases to room temperature after the koji turning over is completed, the koji making is completed, and high-temperature Daqu is obtained; The yeast comprises Saccharomyces cerevisiae, Issatchenkia orientalis, Pichia anomala, and Candida lipolytica, the volume ratio of the mixed seed liquids of the yeast is (1-1.5):(1.2-1.5):(1-1.5):(1.5-1.8), the high-temperature actinomycetes comprises ordinary high-temperature actinomycetes, Daqu high-temperature actinomycetes, and Guangxi high-temperature actinomycetes, and the volume ratio of the mixed seed liquids of the high-temperature actinomycetes is (1-1.5):(1.2-1.5):(1.5-1.8); In step (3), the volume ratio of the mixed seed liquids of the bacillus, mold, yeast, and high-temperature actinomycetes is (5-6):(5-6):(0.8-1.2):(0.5-1), in step (4), the volume ratio of the mixed seed liquids of the bacillus, mold, and yeast is (5-6):(5-6):(0.8-1.2), and the plant extracts are a combination of sand rush extracts, sophora flower bud extracts, and cactus extracts. The bacillus includes bacillus subtilis, bacillus cereus, bacillus licheniformis; the volume ratio of the mixed bacillus seed liquid is (1-1.2):(1-1.5):(1.5-2); the mold includes aspergillus niger, aspergillus ruber, rhizopus oryzae, aspergillus glaucus, trichoderma reesei; the volume ratio of the mixed mold seed liquid is (1.2-1.5):(1-1.5):(1.5-1.7):(1.2-1.5):(1-1.5).

2. The preparation method of the special starter for Baijiu according to claim 1, characterized in that: The bacillus slant test tube seed culture step is as follows: taking 5.0 g of proteose peptone, 30.0 g of beef extract, 5.0 g of sodium chloride, 15.0 g of agar, and 1000 mL of distilled water, adding them into a test tube, sterilizing, inoculating 20 test tubes with one original seed according to a branch, and placing them into a constant temperature incubator to culture at 30 DEG C for 18-24 h.

3. The preparation method of the special starter for Baijiu according to claim 2, characterized in that: The mold slant test tube seed culture step is as follows: taking 10.0 g of potato powder, 20.0 g of glucose, 3.0 g of potassium dihydrogen phosphate, 1.5 g of magnesium sulfate heptahydrate, 0.008 g of thiamine, 15.0 g of agar, and 1000 mL of distilled water, adding them into a test tube, sterilizing, inoculating 20 test tubes with one original seed according to a branch, and placing them into a constant temperature incubator to culture at 36 DEG C for 36-72 h. The yeast slant test tube seed culture step is as follows: taking 3 g of yeast powder, 3.0 g of malt extract, 10.0 g of glucose, 5.0 g of casein peptone, 20.0 g of agar, and 1000 mL of distilled water, adding them into a test tube, sterilizing, inoculating 20 test tubes with one original seed according to a branch, and placing them into a constant temperature incubator to culture at 30 DEG C for 24-48 h.

4. The preparation method of the special starter for Baijiu according to claim 3, characterized in that: The high-temperature actinomycete slant test tube seed culture step is as follows: taking 15.0 g of tryptone, 5.0 g of soybean peptone, 5.0 g of sodium chloride, 13.0 g of agar, and 1000 mL of distilled water, adding them into a test tube, sterilizing, inoculating 20 test tubes with one original seed according to a branch, and placing them into a constant temperature incubator to culture at 55 DEG C for 18-24 h.

5. The preparation method of the special starter for Baijiu according to claim 4, characterized in that: The sterilization method of the test tube in the slant test tube seed culture is high-pressure pot sterilization, and the sterilization condition is 0.2 MPa steam pressure for 30 min.

6. The preparation method of the special starter of Baijiu according to claim 5, characterized in that: The special liquor starter is prepared by the preparation method of the special liquor starter in claim 6.

7. A special starter for Baijiu, characterized in that: ​

Images