Preparation method of Maotai-flavor liquor compounded yeast for making hard liquor

Abstract

The invention belongs to the technical field of production of Maotai-flavor baijiu, and particularly relates to a preparation method of Maotai-flavor baijiu compounded yeast for making hard liquor. According to the method, high-temperature yeast purchased from different areas outside a province and in different self-made batches is sampled and subjected to metagenome sequencing, through gene annotation analysis, the variety and activity of four kinds of wine making carbohydrases in high-temperature yeast samples are analyzed, and according to the abundance and assignment of the carbohydrases in the high-temperature yeast samples, the high-temperature yeast is determined to be the high-temperature yeast. And the compound yeast blank powder is re-fermented to obtain the compound yeast for brewing the Maotai-flavor liquor, so that the problem of quality difference of the purchased or self-made high-temperature yeast at present is solved, and the quality level of the purchased or self-made high-temperature yeast is improved by compounding the high-temperature yeast.

Description

Technical Field

[0001] The technology of the invention belongs to the technical field of Maotai-flavor liquor production, and specifically relates to a method for preparing Maotai-flavor liquor compounded Daqu. Background Art

[0002] Qu is the backbone of wine, and good Qu makes good wine. High-temperature Daqu is made from wheat and is cultivated into a saccharification and fermentation agent for brewing Maotai-flavor liquor through solid-state fermentation of brewing microorganisms. The high-temperature Daqu used in Maotai-flavor liquor is made from soft wheat. During the brewing process, it contains rich microbial flora and enzymes, which provide power for the fermentation and aroma of liquor. High-temperature Daqu is the main saccharification and fermentation agent for Maotai-flavor liquor, and is also the source of precursor substances for Maotai and wine aroma. The quality of high-temperature Daqu in Maotai-flavor liquor directly affects the flavor of Maotai-flavor liquor. Therefore, by improving and optimizing the production process of high-temperature Daqu in Maotai-flavor liquor, improving the quality of high-temperature Daqu in Maotai-flavor liquor can effectively improve the quality of Maotai-flavor liquor. During the fermentation process, high-temperature Daqu introduces microorganisms from the raw materials and the environment. The metabolic activities of these microorganisms directly or indirectly affect the physical and chemical characteristics of Daqu, such as flavor and enzyme activity. Analyzing the composition of microorganisms and hydrolases in high-temperature Daqu is an important indicator for judging the quality of high-temperature Daqu.

[0003] The CAZy database is a professional database for the study of carbohydrate enzymes, mainly covering four functional enzymes: Glycoside Hydrolases (GHs), Glycosyl Transferases (GTs), Polysaccharide Lyases (PLs), and Carbohydrate Esterases (CEs). Gene annotation analysis shows that GTs and GHs are the most abundant carbohydrate-active enzymes in high-temperature Daqu, which may increase the saccharification power of high-temperature Daqu, increase the reducing sugar content, Maillard reaction and browning reaction under high temperature conditions, etc. In addition, CEs and PLs are relatively less abundant, but their role is greater, mainly increasing the liquefaction and esterification power of high-temperature Daqu, accelerating the basic metabolism level of microorganisms, shortening the stacking time, and improving production efficiency.

[0004] At present, Maotai-flavor liquor enterprises cannot solve the problem of self-production of high-temperature Daqu to control the quality of high-temperature Daqu. Therefore, for quite some time, the production of Maotai-flavor liquor will rely on the purchase of high-temperature Daqu from other places. High-quality high-temperature Daqu from outside the province is not sold outside, but generally sold to local enterprises or used for self-production of Maotai-flavor liquor. Only high-temperature Daqu of general quality is sold to Maotai-flavor liquor enterprises, which mainly rely on the purchase of high-temperature Daqu brewed from outside. The quality of purchased high-temperature Daqu brewed from outside is unstable. The quality of high-temperature Daqu produced in different Yunnan, Guizhou and Sichuan regions varies greatly. Even the quality of the same region and the same manufacturer has a large deviation. The quality difference of purchased or self-made high-temperature Daqu is a real problem. How to solve the quality of high-temperature Daqu is a problem that seems unimportant but must be solved. Summary of the invention

[0005] The purpose of the present invention is to take purchased and homemade batches of high-temperature Daqu from different regions outside the province, sample them for metagenomic sequencing, and through gene annotation analysis, it can be known that the types and activities of 4 kinds of carbohydrate enzymes for winemaking in the sampled high-temperature Daqu samples are analyzed, and according to the abundance and assignment of carbohydrate enzymes in each sample of high-temperature Daqu, the strong points are taken to compensate for the shortcomings and re-compound them into compound Daqu powder. The compound Daqu powder is fermented into compound Daqu for brewing sauce-flavor liquor, thereby solving the current problem of quality differences of purchased or homemade high-temperature Daqu. The quality level of purchased or homemade high-temperature Daqu is improved by compounding high-temperature Daqu, and the best combination of compound high-temperature Daqu is used in the brewing of sauce-flavor liquor, thereby improving the quality and high-quality rate of sauce-flavor liquor.

[0006] To achieve the above object, the present invention provides the following technical solutions:

[0007] 1. Metagenomic sequencing of high-temperature Daqu: We commissioned a gene sequencing company to conduct metagenomic sequencing on high-temperature Daqu samples from different provinces.

[0008] 2. Through gene annotation analysis, the abundance of GTs, GHs, CEs and PLs in each sample of high-temperature Daqu was obtained.

[0009] 3. Assignment: After multiple tests and comparisons, GTs, GHs, CEs and PLs were assigned values: GTs is 0.3, GHs is 0.4, CEs is 0.2 and PLs is 0.1.

[0010] 4. Calculate the total score of carbohydrate enzymes: GTs abundance × 0.3 + GHs abundance × 0.4 + CEs abundance × 0.2 + PLs abundance × 0.1

[0011] The total score of carbohydrate enzymes was calculated based on the abundance and assignment of each high-temperature Daqu sample: 25 points or more was excellent; 23-25 ​​points or more was good; and below 23 points was unusable.

[0012] 5. Compound Daqu blank: Select the high-temperature Daqu samples with a total carbohydrate enzyme score of 23 or above, re-crush them into powder, pass them through a 40-mesh sieve and mix them into compound Daqu blank powder.

[0013] 6. Re-fermentation of compound Daqu

[0014] Add 40-45℃ warm water to the compound Daqu powder, adjust the water content to 38-45%, press it into blocks, put it into the qu room for cultivation, cover it with straw, and control the temperature at 40-42 degrees for 5-7 days. Move it out of the qu room, ventilate it naturally and dry it to get the compound Daqu for production. If the total score of the carbohydrate enzyme of the compound Daqu is greater than 23 points, it can be used to brew Maotai-flavor liquor.

[0015] Example 1

[0016] 1. Metagenomic sequencing of high-temperature Daqu: We purchased high-temperature Daqu samples A1, A2, A3, and A4 from different provinces and commissioned a gene sequencing company to conduct metagenomic sequencing.

[0017] 2. Through gene annotation analysis, the abundance of GTs, GHs, CEs and PLs in each sample A1 of high-temperature Daqu was obtained.

[0018] 3. Assignment: After multiple tests and comparisons, GTs, GHs, CEs and PLs were assigned values: GTs is 0.3, GHs is 0.4, CEs is 0.2 and PLs is 0.1.

[0019] 4. Calculate the total score of carbohydrate enzymes: GTs abundance × 0.3 + GHs abundance × 0.4 + CEs abundance × 0.2 + PLs abundance × 0.1.

[0020] According to the abundance and assignment of GTs, GHs, CEs and PLs of each sample of high-temperature Daqu, the total score of carbohydrate enzymes was calculated as shown in Table 1:

[0021] Table 1 Total scores of carbohydrate enzymes in GTs, GHs, CEs and PLs of each sample of high-temperature Daqu

[0022]

[0023] Note: 25 points and above are excellent; 23-25 ​​points and above are good; below 23 points are unacceptable.

[0024] 5. Compound Daqu blank: Select the Daqu samples with a total carbohydrate enzyme score of 23 or above, i.e., high-temperature Daqu A1, A2, and A3, and re-crush them into powder, pass through a 40-mesh sieve, and mix them into compound Daqu blank powder.

[0025] 6. Re-fermentation of compound Daqu

[0026] Add 40℃ warm water to the compound Daqu powder, adjust the water content to 45%, stamp it into blocks, put it into the koji room for cultivation, cover it with straw, and control the temperature at 40℃ for 7 days. Move it out of the koji room, ventilate it naturally and dry it to get the compound Daqu 1 for brewing Maotai-flavor liquor.

[0027] Example 2

[0028] 1. Metagenomic sequencing of high-temperature Daqu: We commissioned a gene sequencing company to perform metagenomic sequencing on our homemade high-temperature Daqu samples B1, B2, B3, and B4.

[0029] 2. Through gene annotation analysis, we can find out the abundance of GTs, GHs, CEs and PLs in each sample of Gaonan Daqu. The sum of the abundance of GTs, GHs, CEs and PLs in Gaonan Daqu is 1.

[0030] 3. Assignment: After multiple tests and comparisons, GTs, GHs, CEs and PLs were assigned values: GTs is 0.3, GHs is 0.4, CEs is 0.2 and PLs is 0.1.

[0031] 4. Calculate the total score of carbohydrate enzymes: GTs abundance × 0.3 + GHs abundance × 0.4 + CEs abundance × 0.2 + PLs abundance × 0.1.

[0032] According to the abundance and assignment of GTs, GHs, CEs and PLs of each sample of high-temperature Daqu, the total score of carbohydrate enzymes was calculated as shown in Table 2:

[0033] Table 2 Total scores of carbohydrate enzymes in GTs, GHs, CEs and PLs of each sample of high-temperature Daqu

[0034]

[0035] Note: 25 points and above are excellent; 23-25 ​​points and above are good; below 23 points are unacceptable.

[0036] 5. Compound Daqu blank: Select high-temperature Daqu samples with a total carbohydrate enzyme score of 23 or above, i.e., B2 and B4, and re-crush them into powder. Pass them through a 40-mesh sieve and mix them into compound Daqu blank powder.

[0037] 6. Re-fermentation of compound Daqu powder

[0038] Add 42℃ warm water to the compound Daqu powder, adjust the water content to 40%, stamp it into blocks, put it into the koji room for cultivation, cover it with straw, and control the temperature at 41℃ for 6 days. Move it out of the koji room, ventilate it naturally and dry it to get the compound Daqu 2 for brewing sauce-flavor liquor.

[0039] Example 3

[0040] 1. Metagenomic sequencing of high-temperature Daqu: We commissioned a gene sequencing company to perform metagenomic sequencing on the purchased high-temperature Daqu samples A6 and A7 from different provinces and the self-made high-temperature Daqu samples B8 and B9.

[0041] 2. Through gene annotation analysis, we can find out the abundance of GTs, GHs, CEs and PLs in each sample of high temperature Daqu A6, A7, B8 and B9. The sum of the abundance of GTs, GHs, CEs and PLs in high temperature Daqu is 1.

[0042] 3. Assignment: After multiple tests and comparisons, GTs, GHs, CEs and PLs were assigned values: GTs is 0.3, GHs is 0.4, CEs is 0.2 and PLs is 0.1.

[0043] 4. Calculate the total score of carbohydrate enzymes: GTs abundance × 0.3 + GHs abundance × 0.4 + CEs abundance × 0.2 + PLs abundance × 0.1. According to the abundance and values ​​of GTs, GHs, CEs and PLs of each sample of high-temperature Daqu, the total score of carbohydrate enzymes is calculated as shown in Table 3:

[0044] Table 3 Total scores of carbohydrate enzymes in GTs, GHs, CEs and PLs of each sample of high-temperature Daqu

[0045]

[0046] Note: 25 points and above are excellent; 23-25 ​​points and above are good; below 23 points are unacceptable.

[0047] 5. Compound Daqu blank: Select high-temperature Daqu samples with a total carbohydrate enzyme score of 23 or above, i.e. A7, B8, and B9, and re-crush them into powder, pass them through a 40-mesh sieve, and mix them into compound Daqu blank powder.

[0048] 6. Re-fermentation of compound Daqu

[0049] Add 45℃ warm water to the compound Daqu powder, adjust the water content to 38%, stamp it into blocks, put it into the qu room for cultivation, cover it with straw, and control the temperature at 42℃ for 5 days. Move it out of the qu room, ventilate it naturally and dry it to get the compound Daqu 3 for brewing sauce-flavor liquor.

[0050] The third, fourth and fifth rounds of base wines were combined and fermented with compound Daqu 1, compound Daqu 2, compound Daqu 3 and traditional high-quality Daqu. After sensory evaluation, the yield and high-quality rate of the combined base wines of the third, fourth and fifth rounds were calculated. According to the data in Table 1, compound high-temperature Daqu was used in the brewing of Maotai-flavor liquor to improve the quality and high-quality rate of Maotai-flavor liquor. Compound Daqu can solve the current quality difference problem of purchased or homemade high-temperature Daqu. The quality level of purchased high-temperature Daqu was improved by compounding high-temperature Daqu.

[0051] The technical indicators of the quality of the third, fourth and fifth rounds of combined base liquors of Maotai-flavor liquor

[0052]

[0053] Note: Every 100 jin of sorghum produces 53% voL of sauce-flavor liquor base liquor yield.

Claims

1. A method for preparing a Maotai-flavor liquor compounded with Daqu, characterized in that The following steps are included: (1) Perform metagenomic sequencing on high-temperature Daqu samples purchased from different provinces or produced in-house; (2) Gene annotation analysis revealed the abundance of GTs, GHs, CEs, and PLs in each sample of Gaonan Daqu; (3) Assign values ​​to GTs, GHs, CEs and PLs; (4) Calculate the total score of carbohydrate enzymes based on the abundance and values ​​of GTs, GHs, CEs, and PLs in high-temperature Daqu; (5) Compound Daqu powder: Select the Daqu samples with a total carbohydrate enzyme score of 40 or above and grind them into powder again. Pass them through a 40-mesh sieve and mix them to form compound Daqu powder. (6) Add 40-45℃ warm water to the raw powder of compound Daqu, adjust the moisture content to 38-45%, press it into blocks, put it into the qu room for cultivation, cover it with straw, and control the temperature at 40-42℃ for 5-7 days; move it out of the qu room, ventilate it naturally and dry it to get the compound Daqu for production; select the compound Daqu with a total carbohydrate enzyme score greater than 50 for brewing sauce-flavor liquor.

2. According to the method for preparing a compound Daqu of a Maotai-flavor liquor according to claim 1, GTs, GHs, CEs and PLs in the high-temperature Daqu are assigned as GTs of 0.3, GHs of 0.4, CEs of 0.2 and PLs of 0.1.

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