A kind of plant aroma high temperature Daqu and preparation method thereof

Abstract

The present invention discloses a plant aroma high temperature Daqu and a preparation method thereof. It is made of the following raw material components by weight: 100 parts of wheat, 0.1-0.15 parts of composite bacterial preparations, 0.1-0.5 parts of Chinese herbal medicine powder, 1-3 parts of Chinese herbal medicine stems and leaves, and 6-10 parts of mother koji. The plant aroma high temperature Daqu of the present invention adopts artificial addition of strains and Chinese herbal medicine fermentation, which overcomes the problem that the natural fermentation process is uncontrollable, it is easy to breed miscellaneous bacteria, and the quality of the prepared Daqu is uneven. The strains of Bacillus licheniformis and dwarf Candida are used in combination to improve the saccharification power of Daqu, the combination of Bacillus subtilis and button capsule complex membrane yeast is used to improve the fermentation power of Daqu, the use of Chinese herbal medicine powder promotes the reproduction of brewer's yeast, and gives Daqu herbal fragrance, and the use of Chinese herbal medicine stems and leaves inhibits the growth of miscellaneous bacteria.

Description

Technical Field

[0001] The invention belongs to the technical field of high-temperature koji making and wine brewing, and particularly relates to a high-temperature koji with plant aroma and a preparation method thereof. Background Art

[0002] Traditional Maotai-flavor Daqu is naturally fermented, and the koji-making process is greatly affected by the environment. The quality of Daqu fluctuates greatly, and the types and numbers of microorganisms in the koji are uncontrollable, which makes it easy for bacteria to grow and cause abnormal koji such as red heart, yellow heart, and Penicillium to appear, resulting in abnormal fermentation during brewing, strong flavors, and other problems, and large fluctuations in wine quality.

[0003] High-temperature Daqu is generally made of wheat. The temperature of the product can reach about 60℃ during the koji making process. It is mainly used to produce Maotai-flavor liquor. The main function of high-temperature Daqu is to produce aroma. Through fermentation accumulation, it provides aroma precursors. The microbial flora in high-temperature Daqu is very complex. Due to the high koji making temperature, the growth and metabolism of microorganisms are affected to a certain extent, forming a specific microbial flora. Fan Guangxian screened 85 kinds of microorganisms from the fermented mash during the fermentation process, among which the number of bacteria, yeast and mold was 41, 28 and 16 respectively. Yang Daiyong et al. found that with the progress of the high-temperature Daqu koji making and fermentation process, the change pattern of microorganisms is very different. Bacteria are concentrated in the early stage, molds are more in the middle and late stages, and yeast can be detected occasionally. High-temperature Daqu is an important source of the main flavor in Maotai-flavor liquor. Many volatile flavor components in liquor can also be detected in high-temperature Daqu. In recent years, many experts and scholars have also begun to study the volatile flavor components in high-temperature Daqu. The flavor substances discovered so far include: phenylethanol, 4-vinylguaiacol, tetramethylpyrazine, guaiacol, acetoin, 2,3-butanediol, 2-methyl-2-butenoic acid, ethyl butyrate, ethyl octanoate, ethyl acetate, isobutyl acetate, etc. Summary of the invention

[0004] The purpose of the present invention is to provide a high-temperature Daqu with plant aroma and a preparation method thereof.

[0005] A plant-aroma high-temperature koji is prepared from the following raw material components in parts by weight: 100 parts of wheat, 0.1-0.15 parts of a composite bacterial preparation, 0.1-0.5 parts of Chinese herbal medicine powder, 1-3 parts of Chinese herbal medicine stems and leaves, and 6-10 parts of mother koji.

[0006] The composite bacterial preparation includes Bacillus licheniformis, with a content of 3x10 7 cfu / g; Candida dwarfus, content 5x10 7 cfu / g; Bacillus subtilis, content is 4x10 7 cfu / g; Saccharomyces cerevisiae, content 4x10 7 cfu / g.

[0007] The deposit number of the Bacillus licheniformis is CGMCC NO.3963; the deposit number of the Candida dwarf is CCTCC NO:M2020656; the deposit number of the Bacillus subtilis is CGMCC No.14423; and the deposit number of the Saccharomyces cerevisiae is CGMCC NO.14189.

[0008] The mother koji is a finished high-temperature koji of level 2 or above that has been stored for 3-6 months.

[0009] The Chinese herbal medicine powder comprises eucommia leaves, codonopsis pilosula and ganoderma lucidum spores; the mass ratio of eucommia leaves, codonopsis pilosula and ganoderma lucidum spores is 10:(6-12):(0.1-0.3).

[0010] The Chinese herbal medicine stems and leaves include Shennong Xiangju stems and leaves and Shennongjia Artemisia stems and leaves; the dosage mass ratio is 1: (0.5-2).

[0011] The method for preparing the high-temperature Daqu with plant aroma is carried out according to the following steps:

[0012] (1) Take 100 parts of wheat by weight, first moisten the wheat, crush it, add water and mix it, then add 6-10 parts of mother koji, 0.1-0.5 parts of composite bacterial preparation, and 0.1-0.5 parts of Chinese herbal medicine powder, and press it into a turtle-back-shaped koji with tight edges and loose center.

[0013] (2) After the koji is spread out for 10-30 minutes, it is put into the koji warehouse for fermentation. The koji is wrapped with straw and stacked vertically in layers. Each koji room has 4-6 rows and 4-6 layers of koji. The bottom and top of the koji blocks, the layers, the rows, the adjacent koji blocks, and the koji blocks and the koji room are all isolated with straw. When the koji blocks are stacked in the warehouse, 1-3 portions of Chinese herbal medicine stems and leaves are placed at the bottom of the koji blocks, and the moisture content of the Chinese herbal medicine stems and leaves is controlled at 12-18%;

[0014] (3) The koji blocks are fermented, heated, opened to drain moisture, and turned over to become finished high-temperature koji.

[0015] In step (1), the moisture content of the tempered wheat is controlled at 9-13%; the degree of crushing is controlled at 50-70% of coarse husk, 15-25% of fine powder, and 5-35% of intermediate particles; and the moisture content of the mixed material is controlled at 37%-40%.

[0016] The fermentation time of step (3) is 18-25 days, and the fermentation temperature is controlled at 52-65°C.

[0017] The step (3) of opening windows to remove moisture is to open the windows 1 to 3 times a day, each time for 1 to 3 hours.

[0018] The operation of turning the warehouse is as follows: after 4-7 days, when the fermentation temperature rises to 52-65°C, the koji is turned once; after 3-5 days, when the fermentation temperature reaches 52-65°C, the koji is turned once again.

[0019] Beneficial effects of the present invention: The plant aroma high temperature Daqu of the present invention adopts artificially added bacteria for fermentation, which overcomes the problem that the natural fermentation process is uncontrollable, easy to breed miscellaneous bacteria, and the quality of the prepared Daqu is uneven. The combined use of the strains Bacillus licheniformis and Candida dwarf improves the saccharification power of Daqu, and the combined use of Bacillus subtilis and Saccharomyces cerevisiae improves the fermentation power of Daqu. DETAILED DESCRIPTION

[0020] In order to facilitate the understanding of the present invention, the present invention will be described more fully below. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.

[0021] The Bacillus licheniformis described in the following examples was purchased from the China General Microbiological Culture Collection Center with a deposit number of CGMCC NO.3963; the Candida dwarf was purchased from the China Center for Type Culture Collection with a deposit number of CCTCC NO:M2020656; the Bacillus subtilis was purchased from the China General Microbiological Culture Collection Center with a deposit number of CGMCC No.14423; and the Saccharomyces cerevisiae was purchased from the China General Microbiological Culture Collection Center with a deposit number of CGMCC NO.14189.

[0022] The mother koji used in the following examples is a secondary finished high-temperature koji stored for 5 months.

[0023] Example 1

[0024] A plant aroma high-temperature Daqu is prepared from the following raw material components by weight: 100 parts of wheat, 10 parts of mother koji, 0.12 parts of a composite bacterial preparation, 0.3 parts of Chinese herbal medicine powder, and 2 parts of Chinese herbal medicine stems and leaves; the composite bacterial preparation includes Bacillus licheniformis in an amount of 3×10 7 cfu / g; Candida dwarfus, content 5x10 7 cfu / g; Bacillus subtilis, content is 4x10 7 cfu / g; Saccharomyces cerevisiae, content 4x10 7 cfu / g; the Chinese herbal medicine powder includes eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores; the mass ratio of eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores is 10:10:0.2; the Chinese herbal medicine stems and leaves include Shennong Xiangju stems and leaves and Shennongjia Artemisia stems and leaves; the mass ratio is 1:1.

[0025] The method for preparing the high-temperature Daqu with plant aroma is carried out according to the following steps:

[0026] (1) 100 parts of wheat are taken by weight, first tempered, crushed, and mixed with water, and then 10 parts of mother koji, 0.12 parts of composite bacterial preparation, and 0.3 parts of Chinese herbal medicine powder are added, and the koji is pressed into a turtle-back-shaped koji with tight edges and loose center; the moisture content of the tempered wheat is controlled to be 12%; the degree of crushing is controlled to be 60% of coarse skin, 20% of fine powder, and 20% of intermediate particles; the moisture content of the mixed material is controlled to be 38%;

[0027] (2) After the koji blocks are spread out for 20 minutes, they are put into the koji warehouse for fermentation. The koji blocks are wrapped with straw and stacked vertically in layers. Each koji room has 5 rows and 5 layers of koji blocks. The bottom and top of the koji blocks, the layers, the rows, the adjacent koji blocks, and the koji blocks and the koji room are all separated by straw. When the koji blocks are stacked in the warehouse, 2 portions of Chinese herbal medicine stems and leaves are placed at the bottom of the koji blocks. The moisture content of the Chinese herbal medicine stems and leaves is controlled at 15%;

[0028] (3) The koji blocks are made into finished high-temperature koji through the steps of fermentation temperature increase, window opening for dehumidification, and warehouse turning; the fermentation time is 20 days, and the fermentation temperature is controlled at 58°C; the window opening for dehumidification is performed twice a day, each time for 2 hours; the warehouse turning operation is as follows: turn the koji once every 6 days when the fermentation temperature rises to 58°C; control the fermentation temperature to maintain at 58°C, turn the koji once every 4 days, and turn the koji again after the fermentation temperature reaches 58°C after 4 days.

[0029] Example 2

[0030] A plant aroma high-temperature Daqu is prepared from the following raw material components by weight: 100 parts of wheat, 7 parts of mother koji, 0.11 parts of a composite bacterial preparation, 0.2 parts of Chinese herbal medicine powder, and 1 part of Chinese herbal medicine stems and leaves; the composite bacterial preparation includes Bacillus licheniformis in an amount of 3×10 7 cfu / g; Candida dwarfus, content 5x10 7 cfu / g; Bacillus subtilis, content is 4x10 7 cfu / g; Saccharomyces cerevisiae, content 4x10 7 cfu / g; the Chinese herbal medicine powder includes eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores; the mass ratio of eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores is 10:6:0.1; the Chinese herbal medicine stems and leaves include Shennong Xiangju stems and leaves and Shennongjia Artemisia stems and leaves; the mass ratio is 1:0.5.

[0031] The method for preparing the high-temperature Daqu with plant aroma is carried out according to the following steps:

[0032] (1) 100 parts of wheat are taken by weight, first tempered, crushed, and mixed with water, and then 7 parts of mother koji, 0.11 parts of composite bacterial preparation, and 0.2 parts of Chinese herbal medicine powder are added, and the mixture is pressed into a turtle-back-shaped koji with tight edges and loose center; the moisture content of the tempered wheat is controlled to be 9%; the degree of crushing is controlled to be 50% of coarse skin, 25% of fine powder, and 25% of medium particles; the moisture content of the mixed material is controlled to be 37%;

[0033] (2) After the koji blocks are spread out for 12 minutes, they are put into the koji warehouse for fermentation. The koji blocks are wrapped with straw and stacked vertically in layers. Each koji room has 4 rows and 4 layers of koji blocks. The bottom and top of the koji blocks, the layers, the rows, the adjacent koji blocks, and the koji blocks and the koji room are all separated by straw. When the koji blocks are stacked in the warehouse, one portion of Chinese herbal medicine stems and leaves is placed at the bottom of the koji blocks. The moisture content of the Chinese herbal medicine stems and leaves is controlled at 12%;

[0034] (3) The koji blocks are made into finished high-temperature koji through the steps of fermentation temperature increase, window opening for dehumidification, and warehouse turning; the fermentation time is 17 days, and the fermentation temperature is controlled at 63°C; the window opening for dehumidification is once a day, and each window opening is 1 hour; the warehouse turning operation is as follows: turn the koji once every 7 days when the fermentation temperature rises to 63°C; control the fermentation temperature to maintain at 63°C, turn the koji once every 5 days, and turn the koji again after the fermentation temperature reaches 63°C after 5 days.

[0035] Example 3

[0036] A plant aroma high-temperature Daqu is prepared from the following raw material components by weight: 100 parts of wheat, 10 parts of mother koji, 0.15 parts of a composite bacterial preparation, 0.5 parts of Chinese herbal medicine powder, and 3 parts of Chinese herbal medicine stems and leaves; the composite bacterial preparation includes Bacillus licheniformis in an amount of 3x10 7 cfu / g; Candida dwarfus, content 5x10 7 cfu / g; Bacillus subtilis, content is 4x10 7 cfu / g; Saccharomyces cerevisiae, content 4x10 7 cfu / g; the Chinese herbal medicine powder includes eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores; the mass ratio of eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores is 10:12:0.3; the Chinese herbal medicine stems and leaves include Shennong Xiangju stems and leaves and Shennongjia Artemisia stems and leaves; the mass ratio is 1:2.

[0037] The method for preparing the high-temperature Daqu with plant aroma is carried out according to the following steps:

[0038] (1) 100 parts of wheat are taken by weight, first tempered, crushed, and mixed with water, and then 20 parts of mother koji, 0.15 parts of composite bacterial preparation, and 0.5 parts of Chinese herbal medicine powder are added, and the mixture is pressed into a turtle-back-shaped koji blank with tight edges and loose center; the moisture content of the tempered wheat is controlled to be 13%; the degree of crushing is controlled to be 70% of coarse skin, 20% of fine powder, and 10% of intermediate particles; the moisture content of the mixed material is controlled to be 40%;

[0039] (2) After the koji blocks are spread out for 30 minutes, they are put into the koji warehouse for fermentation. The koji blocks are wrapped with straw and stacked vertically in layers. Each koji room has 6 rows and 6 layers of koji blocks. The bottom and top of the koji blocks, the layers, the rows, the adjacent koji blocks, and the koji blocks and the koji room are all separated by straw. When the koji blocks are stacked in the warehouse, 3 portions of Chinese herbal medicine stems and leaves are placed at the bottom of the koji blocks. The moisture content of the Chinese herbal medicine stems and leaves is controlled at 18%;

[0040] (3) The koji blocks are made into finished high-temperature koji through fermentation temperature increase, window opening for dehumidification, and warehouse turning processes; the fermentation time is 25 days, and the fermentation temperature is controlled at 52°C; the window opening for dehumidification is performed 3 times a day, and each window is opened for 3 hours; the warehouse turning operation is as follows: turn the koji once every 5 days when the fermentation temperature rises to 52°C; control the fermentation temperature to maintain at 52°C, turn the koji once every 5 days, and turn the koji again after the fermentation temperature reaches 52°C 3 days later.

[0041] Comparative Example 1

[0042] A plant aroma high-temperature Daqu is prepared from the following raw material components by weight: 100 parts of wheat, 10 parts of mother koji, 0.12 parts of a composite bacterial preparation, 0.3 parts of Chinese herbal medicine powder, and 2 parts of Chinese herbal medicine stems and leaves; the composite bacterial preparation includes Bacillus licheniformis in an amount of 8×10 7 cfu / g; Bacillus subtilis, content is 4x10 7 cfu / g; Saccharomyces cerevisiae, content 4x10 7 cfu / g; the Chinese herbal medicine powder includes eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores; the mass ratio of eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores is 10:10:0.2; the Chinese herbal medicine stems and leaves include Shennong Xiangju stems and leaves and Shennongjia Artemisia stems and leaves; the mass ratio is 1:1.

[0043] The method for preparing the high-temperature Daqu with plant aroma is carried out according to the following steps:

[0044] (1) 100 parts of wheat are taken by weight, first tempered, crushed, and mixed with water, and then 10 parts of mother koji, 0.12 parts of composite bacterial preparation, and 0.3 parts of Chinese herbal medicine powder are added, and the koji is pressed into a turtle-back-shaped koji with tight edges and loose center; the moisture content of the tempered wheat is controlled to be 12%; the degree of crushing is controlled to be 60% of coarse skin, 20% of fine powder, and 20% of intermediate particles; the moisture content of the mixed material is controlled to be 38%;

[0045] (2) After the koji blocks are spread out for 20 minutes, they are put into the koji warehouse for fermentation. The koji blocks are wrapped with straw and stacked vertically in layers. Each koji room has 5 rows and 5 layers of koji blocks. The bottom and top of the koji blocks, the layers, the rows, the adjacent koji blocks, and the koji blocks and the koji room are all separated by straw. When the koji blocks are stacked in the warehouse, 2 portions of Chinese herbal medicine stems and leaves are placed at the bottom of the koji blocks. The moisture content of the Chinese herbal medicine stems and leaves is controlled at 15%;

[0046] (3) The koji blocks are made into finished high-temperature koji through the steps of fermentation temperature increase, window opening for dehumidification, and warehouse turning; the fermentation time is 20 days, and the fermentation temperature is controlled at 58°C; the window opening for dehumidification is performed twice a day, and each window is opened for 2 hours; the warehouse turning operation is as follows: the koji is turned once every 6 days when the fermentation temperature rises to 58°C; the fermentation temperature is controlled to be maintained at 58°C, and the koji is turned once every 4 days. After 4 days, when the fermentation temperature reaches 58°C, the koji is turned again.

[0047] Comparative Example 2

[0048] A plant aroma high-temperature Daqu is prepared from the following raw material components by weight: 100 parts of wheat, 10 parts of mother koji, 0.12 parts of a composite bacterial preparation, 0.3 parts of Chinese herbal medicine powder, and 2 parts of Chinese herbal medicine stems and leaves; the composite bacterial preparation includes dwarf Candida in an amount of 8x10 7 cfu / g; Bacillus subtilis, content is 4x10 7 cfu / g; Saccharomyces cerevisiae, content 4x10 7 cfu / g; the Chinese herbal medicine powder includes eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores; the mass ratio of eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores is 10:10:0.2; the Chinese herbal medicine stems and leaves include Shennong Xiangju stems and leaves and Shennongjia Artemisia stems and leaves; the mass ratio is 1:1.

[0049] The method for preparing the high-temperature Daqu with plant aroma is carried out according to the following steps:

[0050] (1) 100 parts of wheat are taken by weight, first tempered, crushed, and mixed with water, and then 10 parts of mother koji, 0.12 parts of composite bacterial preparation, and 0.3 parts of Chinese herbal medicine powder are added, and the koji is pressed into a turtle-back-shaped koji with tight edges and loose center; the moisture content of the tempered wheat is controlled to be 12%; the degree of crushing is controlled to be 60% of coarse skin, 20% of fine powder, and 20% of intermediate particles; the moisture content of the mixed material is controlled to be 38%;

[0051] (2) After the koji blocks are spread out for 20 minutes, they are put into the koji warehouse for fermentation. The koji blocks are wrapped with straw and stacked vertically in layers. Each koji room has 5 rows and 5 layers of koji blocks. The bottom and top of the koji blocks, the layers, the rows, the adjacent koji blocks, and the koji blocks and the koji room are all separated by straw. When the koji blocks are stacked in the warehouse, 2 portions of Chinese herbal medicine stems and leaves are placed at the bottom of the koji blocks. The moisture content of the Chinese herbal medicine stems and leaves is controlled at 15%;

[0052] (3) The koji blocks are made into finished high-temperature koji through the steps of fermentation temperature increase, window opening for dehumidification, and warehouse turning; the fermentation time is 20 days, and the fermentation temperature is controlled at 58°C; the window opening for dehumidification is performed twice a day, each time for 2 hours; the warehouse turning operation is as follows: turn the koji once every 6 days when the fermentation temperature rises to 58°C; control the fermentation temperature to maintain at 58°C, turn the koji once every 4 days, and turn the koji again after the fermentation temperature reaches 58°C after 4 days.

[0053] Comparative Example 3

[0054] A plant aroma high-temperature Daqu is prepared from the following raw material components by weight: 100 parts of wheat, 10 parts of mother koji, 0.12 parts of a composite bacterial preparation, 0.3 parts of Chinese herbal medicine powder, and 2 parts of Chinese herbal medicine stems and leaves; the composite bacterial preparation includes Bacillus licheniformis in an amount of 3×10 7 cfu / g; Candida dwarfus, content 5x10 7 cfu / g; Bacillus subtilis, content is 8x10 7 cfu / g; the Chinese herbal medicine powder includes eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores; the mass ratio of eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores is 10:10:0.2; the Chinese herbal medicine stems and leaves include Shennong Xiangju stems and leaves and Shennongjia Artemisia stems and leaves; the mass ratio is 1:1.

[0055] The method for preparing the high-temperature Daqu with plant aroma is carried out according to the following steps:

[0056] (1) 100 parts of wheat are taken by weight, first tempered, crushed, and mixed with water, and then 10 parts of mother koji, 0.12 parts of composite bacterial preparation, and 0.3 parts of Chinese herbal medicine powder are added, and the koji is pressed into a turtle-back-shaped koji with tight edges and loose center; the moisture content of the tempered wheat is controlled to be 12%; the degree of crushing is controlled to be 60% of coarse skin, 20% of fine powder, and 20% of intermediate particles; the moisture content of the mixed material is controlled to be 38%;

[0057] (2) After the koji blocks are spread out for 20 minutes, they are put into the koji warehouse for fermentation. The koji blocks are wrapped with straw and stacked vertically in layers. Each koji room has 5 rows and 5 layers of koji blocks. The bottom and top of the koji blocks, the layers, the rows, the adjacent koji blocks, and the koji blocks and the koji room are all separated by straw. When the koji blocks are stacked in the warehouse, 2 portions of Chinese herbal medicine stems and leaves are placed at the bottom of the koji blocks. The moisture content of the Chinese herbal medicine stems and leaves is controlled at 15%;

[0058] (3) The koji blocks are made into finished high-temperature koji through the steps of fermentation temperature increase, window opening for dehumidification, and warehouse turning; the fermentation time is 20 days, and the fermentation temperature is controlled at 58°C; the window opening for dehumidification is performed twice a day, each time for 2 hours; the warehouse turning operation is as follows: turn the koji once every 6 days when the fermentation temperature rises to 58°C; control the fermentation temperature to maintain at 58°C, turn the koji once every 4 days, and turn the koji again after the fermentation temperature reaches 58°C after 4 days.

[0059] Comparative Example 4

[0060] A plant aroma high-temperature Daqu is prepared from the following raw material components by weight: 100 parts of wheat, 10 parts of mother koji, 0.12 parts of a composite bacterial preparation, 0.3 parts of Chinese herbal medicine powder, and 2 parts of Chinese herbal medicine stems and leaves; the composite bacterial preparation includes Bacillus licheniformis in an amount of 3×10 7 cfu / g; Candida dwarfus, content 5x10 7 cfu / g; Saccharomyces cerevisiae, content 8x10 7 cfu / g; the Chinese herbal medicine powder includes eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores; the mass ratio of eucommia leaves, codonopsis pilosula, and ganoderma lucidum spores is 10:10:0.2; the Chinese herbal medicine stems and leaves include Shennong Xiangju stems and leaves and Shennongjia Artemisia stems and leaves; the mass ratio is 1:1.

[0061] The method for preparing the high-temperature Daqu with plant aroma is carried out according to the following steps:

[0062] (1) 100 parts of wheat are taken by weight, first tempered, crushed, and mixed with water, and then 10 parts of mother koji, 0.12 parts of composite bacterial preparation, and 0.3 parts of Chinese herbal medicine powder are added, and the koji is pressed into a turtle-back-shaped koji with tight edges and loose center; the moisture content of the tempered wheat is controlled to be 12%; the degree of crushing is controlled to be 60% of coarse skin, 20% of fine powder, and 20% of intermediate particles; the moisture content of the mixed material is controlled to be 38%;

[0063] (2) After the koji blocks are spread out for 20 minutes, they are put into the koji warehouse for fermentation. The koji blocks are wrapped with straw and stacked vertically in layers. Each koji room has 5 rows and 5 layers of koji blocks. The bottom and top of the koji blocks, the layers, the rows, the adjacent koji blocks, and the koji blocks and the koji room are all separated by straw. When the koji blocks are stacked in the warehouse, 2 portions of Chinese herbal medicine stems and leaves are placed at the bottom of the koji blocks. The moisture content of the Chinese herbal medicine stems and leaves is controlled at 15%;

[0064] (3) The koji blocks are made into finished high-temperature koji through the steps of fermentation temperature increase, window opening for dehumidification, and warehouse turning; the fermentation time is 20 days, and the fermentation temperature is controlled at 58°C; the window opening for dehumidification is performed twice a day, each time for 2 hours; the warehouse turning operation is as follows: turn the koji once every 6 days when the fermentation temperature rises to 58°C; control the fermentation temperature to maintain at 58°C, turn the koji once every 4 days, and turn the koji again after the fermentation temperature reaches 58°C after 4 days.

[0065] Experimental example:

[0066] According to QB / T4257-2011 "Standard for Luzhou-flavor Daqu" and QB / T4257-2011 "General Analysis Method for Brewing Daqu", various indicators of the plant aroma high-temperature Daqu prepared in Example 1 were measured;

[0067] Each group of experiments was set up with 3 parallels, and the average value was taken. SPSS24.0 software was used for statistical analysis. (mean ± standard deviation) was expressed, and the Kolmogorov-Smirnov test was used for data normality test. For data that met the normal distribution, the mean difference between the two groups was compared using the t test, and the difference was considered statistically significant when P < 0.05;

[0068] The results are shown in Table 1:

[0069] Table 1

[0070]

[0071]

[0072] The saccharification power mg / gh of the plant aroma high temperature Daqu prepared in Example 1-3 and Comparative Example 1-2 was measured. The results are shown in Table 2:

[0073] Table 2

[0074]

[0075] Note: * represents P < 0.05 compared with the group in Example 1.

[0076] The fermentation capacity of the plant aroma high temperature Daqu prepared in Examples 1-3 and Comparative Examples 3-4 was measured gCO2 / 0.5g.72h. The results are shown in Table 3:

[0077] Table 3

[0078]

[0079]

[0080] Note: * represents P < 0.05 compared with the group in Example 1.

[0081] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A high-temperature Daqu with plant aroma, characterized in that: The method is prepared from the following raw material components in parts by weight: 100 parts of wheat, 0.1-0.15 parts of compound bacterial preparation, 0.1-0.5 parts of Chinese herbal medicine powder, 1-3 parts of Chinese herbal medicine stems and leaves, and 6-10 parts of mother koji; The composite bacterial preparation includes Bacillus licheniformis, with a content of 3x10 7 cfu / g; Candida dwarfus, content 5x10 7 cfu / g; Bacillus subtilis, content is 4x10 7 cfu / g; Saccharomyces cerevisiae, content 4x10 7 cfu / g; The Bacillus licheniformis is deposited with CGMCC NO.3963; the Candida dwarf is deposited with CCTCC NO. M2020656; the Bacillus subtilis is deposited with CGMCC NO.14423; and the Saccharomyces cerevisiae is deposited with CGMCC NO.14189.

2. The plant aroma high temperature Daqu according to claim 1, characterized in that: The Chinese herbal medicine powder comprises eucommia leaves, codonopsis pilosula and ganoderma lucidum spores; the mass ratio of eucommia leaves, codonopsis pilosula and ganoderma lucidum spores is 10: (6-12): (0.1-0.3).

3. The plant aroma high temperature Daqu according to claim 1, characterized in that: The Chinese herbal medicine stems and leaves include Shennong Xiangju stems and leaves and Shennongjia Artemisia stems and leaves; the dosage mass ratio is 1: (0.5-2).

4. The method for preparing the high-temperature Daqu with plant aroma according to claim 1, characterized in that: Follow these steps: (1) Take 100 parts of wheat by weight, first temper the wheat, crush it, add water and mix it, then add 6-20 parts of mother koji, 0.1-0.15 parts of compound bacterial preparation, and 0.1-0.5 parts of Chinese herbal medicine powder, and press it into a turtle-back-shaped koji that is tight around the edges and loose in the middle; (2) After the koji is spread out to dry for 10-30 minutes, it is put into the koji warehouse for fermentation. The koji is wrapped with straw and stacked vertically in layers. Each koji room has 4-6 rows and 4-6 layers of koji. The bottom and top of the koji blocks, the layers, the rows, the adjacent koji blocks, and the koji blocks and the koji room are all separated by straw. When the koji blocks are stacked in the warehouse, 1-3 portions of Chinese herbal medicine stems and leaves are placed at the bottom of the koji blocks. The moisture content of the Chinese herbal medicine stems and leaves is controlled at 12-18%; (3) The koji blocks are fermented, heated, opened to drain moisture, and turned over to become finished high-temperature koji.

5. The method for preparing high-temperature Daqu with plant aroma according to claim 4, characterized in that: In step (1), the moisture content of the tempered wheat is controlled at 9-13%; the degree of crushing is controlled at 50-70% for coarse husk, 15-25% for fine powder, and 5-35% for intermediate particles; and the moisture content of the mixed material is controlled at 37%-40%.

6. The method for preparing high-temperature Daqu with plant aroma according to claim 4, characterized in that: The fermentation time in step (3) is 18-25 days, and the fermentation temperature is controlled at 52-65°C.

7. The method for preparing high-temperature Daqu with plant aroma according to claim 4, characterized in that: The step (3) of opening windows to remove moisture is to open the windows 1 to 3 times a day, each time for 1 to 3 hours.

8. The method for preparing high-temperature Daqu with plant aroma according to claim 4, characterized in that: The operation of turning the warehouse is as follows: after 4-7 days, when the fermentation temperature rises to 52-65°C, the koji is turned once; after 3-5 days, when the fermentation temperature reaches 52-65°C again, the koji is turned once more.

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