Composition, application of composition in preparation of cooking wine and cooking wine

Abstract

The invention relates to the field of food, in particular to a composition, application of the composition in preparation of cooking wine and the cooking wine. The composition provided by the invention comprises 0.1%-0.2% (w / w) of saccharomyces cerevisiae, 2%-6% (w / w) of strong-flavor yeast for making hard liquor and 0.1%-0.3% (w / w) of yellow wine yeast. The invention provides a production process for producing cooking wine from strong-flavor yeast and the cooking wine. On the basis of ensuring the alcoholic strength of the fermented wine, the flavor, taste and nutrition of the wine body are richer.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to a composition and application thereof in preparing cooking wine and the cooking wine. Background Art

[0002] As a basic condiment, cooking wine is widely used in various cooking processes, especially in the cooking of various meats. It has the effect of removing fishy smell and increasing freshness, and plays an irreplaceable role. Traditional cooking wine is mostly prepared with rice wine and edible alcohol.

[0003] Huangjiu originated in Jiangsu and Zhejiang regions and has a very strong regional style. Because it uses Xiaoqu and Huangjiu yeast, it has a unique flavor. Its flavor and taste are more in line with the consumption habits of coastal areas. As for Sichuan and Chongqing regions, it is relatively difficult to accept the special flavor of Huangjiu.

[0004] The production of aroma substances in the fermentation process of fermented wine is mainly caused by the death and lysis of mycelium after the mold grows and matures. At the same time, yeast converts starch decomposed by mold into wine. Both bacteria will have a huge impact on the taste and aroma of fermented wine after lysis. Therefore, the Luzhou-flavor Daqu and Baijiu yeast used in white wine are introduced into the production process of cooking wine, and the process links and parameters are modified according to the strains used, so that the taste, aroma and nutrients of the produced cooking wine are richer and rounder, the quality is better, and it caters to the taste of Sichuan and Chongqing. Summary of the invention

[0005] In view of this, the present invention provides a composition and its application in preparing cooking wine and cooking wine. The present invention provides a production process for producing cooking wine with Luzhou-flavor Daqu and cooking wine. The present invention makes the wine flavor, taste and nutrition richer on the basis of ensuring the degree of fermented wine.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The invention provides a composition comprising: 1‰-2‰ (w / w) brewer's yeast, 2%-6% (w / w) Luzhou-flavor Daqu and 0.1%-0.3% (w / w) yellow wine koji.

[0008] In some embodiments of the present invention, the above composition comprises: 2‰ (w / w) brewer's yeast, 6% (w / w) Luzhou-flavor Daqu and 0.1% (w / w) rice wine koji.

[0009] In some embodiments of the present invention, the above composition comprises: 1.5‰ (w / w) brewer's yeast, 4.5% (w / w) Luzhou-flavor Daqu and 0.2% (w / w) rice wine koji.

[0010] In some embodiments of the present invention, the above composition comprises: 1‰ (w / w) brewer's yeast, 2% (w / w) Luzhou-flavor Daqu and 0.3% (w / w) yellow wine koji.

[0011] The invention also provides application of the composition in preparing cooking wine.

[0012] The present invention also provides a method for preparing cooking wine, comprising the following steps:

[0013] S1: obtaining cooked rice, mixing it with water and the above composition to obtain a mixed material;

[0014] S2: fermenting the mixed material, and after the fermentation is completed, performing low-temperature fermentation to obtain a fermented material;

[0015] S3: squeezing the fermented material to obtain a liquid;

[0016] S4: allowing the feed liquid to stand to obtain a supernatant;

[0017] S5: heating the supernatant and aging it to obtain a cooking wine base wine;

[0018] S6: blending, sterilizing and filtering the cooking wine base wine to obtain the cooking wine.

[0019] In some embodiments of the present invention, in the above preparation method, the temperature of the cooked rice in S1 is 20-43°C.

[0020] In some embodiments of the present invention, in the above preparation method, the temperature of the cooked rice in S1 is 27-35°C.

[0021] In some embodiments of the present invention, in the above preparation method, the temperature of the cooked rice in S1 is 27°C or 35°C.

[0022] In some embodiments of the present invention, the above-mentioned preparation method, the preparation method of cooked rice in S1 comprises the following steps: mixing rice and water, soaking, steaming, and replenishing water to obtain the cooked rice.

[0023] In some embodiments of the present invention, in the above preparation method, the soaking time is 16 to 20 hours.

[0024] In some embodiments of the present invention, in the above preparation method, the soaking time is 14 to 18 hours.

[0025] In some embodiments of the present invention, in the above preparation method, the soaking time is 14h, 16h or 18h.

[0026] In some embodiments of the present invention, in the above preparation method, the water replenishment temperature is 80-90°C.

[0027] In some embodiments of the present invention, the water replenishment temperature in the above preparation method is 80°C, 85°C or 90°C.

[0028] In some embodiments of the present invention, the temperature of the mixed materials in the above preparation method S1 is 25-28°C.

[0029] In some embodiments of the present invention, the temperature of the mixed materials in the above preparation method S1 is 25°C, 27°C or 28°C.

[0030] In some embodiments of the present invention, the temperature of the water in the above preparation method S1 is 10-30°C.

[0031] In some embodiments of the present invention, the temperature of the water in the above preparation method S1 is 22-24°C.

[0032] In some embodiments of the present invention, the temperature of the water in the above preparation method S1 is 22°C, 22.5°C or 24°C.

[0033] In some embodiments of the present invention, the fermentation temperature in the preparation method S2 is 30-33° C. and the fermentation time is 5-8 days.

[0034] In some embodiments of the present invention, the fermentation temperature in the preparation method S2 is 30°C, 32°C or 33°C.

[0035] In some embodiments of the present invention, the fermentation time in the above preparation method S2 is 5 days, 7 days or 8 days.

[0036] In some embodiments of the present invention, the sign of ending the fermentation in the above preparation method S2 is that the alcohol content is not less than 15% vol or the total sugar is less than 25 g / L.

[0037] In some embodiments of the present invention, the sign of ending the fermentation in the above preparation method S2 is that the alcohol content is 15%vol, 15.2%vol or 15.3%vol.

[0038] In some embodiments of the present invention, the temperature of the low-temperature fermentation in the above-mentioned preparation method S2 is 13-16° C., and the time is 16-28 days.

[0039] In some embodiments of the present invention, the temperature of the low-temperature fermentation in the above-mentioned preparation method S2 is 13°C, 15°C or 16°C.

[0040] In some embodiments of the present invention, the low-temperature fermentation time in the above-mentioned preparation method S2 is 20 to 28 days.

[0041] In some embodiments of the present invention, the time of low-temperature fermentation in the above preparation method S2 is 20 days, 24 days or 28 days.

[0042] In some embodiments of the present invention, the pressing pressure in the above preparation method S3 is 8-10 kg.

[0043] In some embodiments of the present invention, the pressing pressure in the above preparation method S3 is 8kg, 9kg or 10kg.

[0044] In some embodiments of the present invention, the standing time in the above preparation method S4 is 1 to 2 days.

[0045] In some embodiments of the present invention, the standing time in the above preparation method S4 is 2 days.

[0046] In some embodiments of the present invention, the heating temperature in the above preparation method S5 is 80-85° C. and the heating time is 2-6 min.

[0047] In some embodiments of the present invention, the heating temperature in the above preparation method S5 is 80°C, 82°C or 85°C.

[0048] In some embodiments of the present invention, the heating time in the above preparation method S5 is 2 min, 4 min or 6 min.

[0049] In some embodiments of the present invention, the aging time in the above preparation method S5 is not less than 30 days, and the concentration of amino acid nitrogen in the cooking wine base is not less than 0.3 g / L.

[0050] In some embodiments of the present invention, the aging time in the above preparation method S5 is 35 to 45 days.

[0051] In some embodiments of the present invention, the aging time in the above preparation method S5 is 35 days, 40 days or 45 days.

[0052] In some embodiments of the present invention, the concentration of amino acid nitrogen in the cooking wine base wine in the above-mentioned preparation method S5 is 0.34~0.39g / L.

[0053] In some embodiments of the present invention, the concentration of amino acid nitrogen in the cooking wine base wine in the above-mentioned preparation method S5 is 0.34 g / L, 0.36 g / L or 0.39 g / L.

[0054] The invention also provides cooking wine obtained by the preparation method.

[0055] The beneficial effects of the present invention include:

[0056] (1) The main raw materials of the present invention are rice and Luzhou-flavor Daqu. Rice contains a high amount of starch, and Luzhou-flavor Daqu contains rich Aspergillus and yeast, as well as a certain amount of starch and protein. These Aspergillus and yeast microorganisms can fully decompose and utilize the nutrients in the raw materials, which not only improves the output rate of cooking wine, but also increases the amino acid content in cooking wine, which can effectively enhance its umami taste.

[0057] (2) The method of inoculating the flavorful Daqu used in the present invention allows the strains producing flavorful substances in the Daqu to grow and multiply in large quantities during the fermentation process of cooking wine, thereby greatly increasing the content of aroma and flavorful components in the cooking wine. As a result, the taste, aroma and nutrients of the cooking wine produced are richer and more mellow, significantly improving the quality of the cooking wine. DETAILED DESCRIPTION

[0058] The invention discloses a composition, application of the composition in preparing cooking wine and the cooking wine.

[0059] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0060] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0061] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0062] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0063] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0064] One aspect of the present invention provides a production process for producing cooking wine from Luzhou-flavor Daqu, comprising the following steps:

[0065] S1. Mix rice with water of equal weight and soak at room temperature for 16-20 hours to allow the rice to fully absorb water;

[0066] S2, removing excess water from the rice, steaming and adding hot water at 80-90° C. during the cooking process to make the rice absorb water and cook, thereby obtaining cooked rice, and making starch gelatinization easier to degrade and killing bacteria in the raw materials;

[0067] S3, after steaming, the rice is air-cooled, the water temperature is controlled to be 10-30°C, and the rice temperature is controlled to be 20-43°C, so that the overall material temperature is 25-28°C after adding Luzhou-flavor Daqu, yellow wine koji, white wine yeast and pure water;

[0068] S4, the above materials are mixed and placed in a fermentation tank for temperature-controlled fermentation at a fermentation temperature of 30-33 ° C, and the starch in the rice mash is decomposed by Luzhou-flavor Daqu to obtain reducing sugar and produce corresponding aroma-producing bacteria; the liquor yeast uses Daqu to decompose the reducing sugar and simultaneously performs alcohol fermentation, and the alcohol fermentation stage lasts for 6-9 days;

[0069] S5. Reduce the temperature to 13-16℃ for low-temperature fermentation to increase aroma substances and flavor. The low-temperature fermentation time is 18-24 days.

[0070] S6, removing solids from the fermented mash by squeezing to obtain a relatively clear liquid;

[0071] S7. Clarify the liquid, take the supernatant for heat sterilization to terminate the fermentation process, lyse the bacteria to promote the release of flavor substances, and facilitate storage and improve the taste in the later stage.

[0072] S8. Transfer the heated liquid to an aging tank for aging to make the wine body harmonious and uniform, promote the release of flavor substances, and at the same time make the insoluble substances in the liquid precipitate and flocculate and precipitate with the fibers in the liquid for more than 30 days.

[0073] S9. Prepare finished cooking wine by blending, sterilizing and filtering the aged cooking wine base wine.

[0074] In one embodiment, in step S3, the amount of Luzhou-flavor Daqu added is 2%-6%, the amount of yellow wine koji added is 0.1%-0.3%, and the amount of brewer's yeast added is 1-2‰.

[0075] In one embodiment, in step S4, the end of alcohol fermentation is marked by an alcohol content reaching 15% vol or above or a total sugar content of less than 25 g / L.

[0076] In one embodiment, in step S5, the end of low-temperature fermentation is indicated by the alcohol content reaching 15.8% vol or the number of days of low-temperature fermentation reaching 16 days.

[0077] In one embodiment, in step S6, the mash liquid pressing pressure is 8-10 kg.

[0078] In one embodiment, in step S7, the supernatant liquor is heated and sterilized at an intensity of 80-85°C.

[0079] In one embodiment, in step S8, the end of aging precipitation is marked by the aging days reaching 30 days or more and the amino acid nitrogen being 0.3 g / L or more.

[0080] In one embodiment, in step S8, after aging, the supernatant is taken to obtain the cooking wine base, and the bottom mixture is repeatedly squeezed.

[0081] Another aspect of the present invention provides a Luzhou-flavor Daqu cooking wine, which is prepared by the above-mentioned production process of adding Luzhou-flavor Daqu for brewing.

[0082] The supplier of the yellow wine koji provided by the present invention is Angel Yeast; the Luzhou-flavor Daqu comes from Longxihe Biological Koji Making Co., Ltd. in Longmatan District, Luzhou City; and the supplier of white wine yeast is Angel Yeast.

[0083] In Examples 1 to 3, Comparative Examples 1 to 2 and Effect Examples of the present invention, all the raw materials and reagents used can be purchased from the market.

[0084] The present invention will be further described below in conjunction with embodiments:

[0085] Example 1

[0086] This embodiment provides a production process of Luzhou-flavor Daqu cooking wine, comprising the following steps:

[0087] S1. Mix rice with an equal weight of water and soak at room temperature for 16 hours to allow the rice to fully absorb water.

[0088] S2. Exhaust excess water from the rice, steam it, and add 85° C. hot water during the process to allow the rice to absorb water and cook, thereby obtaining cooked rice.

[0089] S3. After cooking, the rice is cooled by air cooling, and the temperature of the rice is controlled at 42°C. 1.7 times (m³ / T) of pure water at 10°C is added, and 2‰ brewer's yeast, 0.1% yellow wine koji, and 6% Luzhou-flavor Daqu are added. After the materials are mixed, the overall temperature is 27°C.

[0090] S4. Mix the above materials and place them in a fermentation tank for temperature-controlled fermentation. The fermentation temperature is maintained at 33° C. After 8 days of fermentation, the alcohol content is greater than 15% vol, and the alcohol fermentation is terminated.

[0091] S5. Lower the temperature to 15°C for low-temperature fermentation to increase aroma substances and flavor. After 20 days of low-temperature fermentation, end the low-temperature fermentation.

[0092] S6. Use a filter press to press the fermented mash at a pressure of 8 kg to remove most of the solids in the mash and obtain a relatively clear liquid.

[0093] S7. Let the liquid stand and settle for 2 days, take the supernatant and heat it at 80°C for 6 minutes to terminate the fermentation process, lyse the bacteria and promote the release of flavor substances, while facilitating storage and improving the taste in the later stage.

[0094] S8. Transfer the heated liquid to an aging tank for aging, so that the insoluble substances in the liquid are precipitated and precipitated. The aging is terminated when the amino acid nitrogen reaches 0.37 g / L. The aging time is 35 days.

[0095] S9. Prepare finished cooking wine by blending, sterilizing and filtering the aged cooking wine base wine.

[0096] Example 2

[0097] This embodiment provides a production process of Luzhou-flavor Daqu cooking wine, comprising the following steps:

[0098] S1. Mix rice with an equal weight of water and soak at room temperature for 14 hours to allow the rice to fully absorb water.

[0099] S2. Exhaust excess water from the rice, steam and cook it, and add 80° C. hot water during the process, so that the rice absorbs water and is cooked, thereby obtaining cooked rice.

[0100] S3. After cooking, the rice is cooled by air cooling, and the temperature of the rice is controlled at 27°C. 1.7 times (m³ / T) of pure water at 22.5°C is added, and 1.5‰ brewer's yeast, 0.2% rice wine koji, and 4% Luzhou-flavor Daqu are added. After the materials are mixed, the overall temperature is 25°C.

[0101] S4. Mix the above materials and place them in a fermentation tank for temperature-controlled fermentation. The fermentation temperature is maintained at 30° C. After fermentation for 7 days, the alcohol content is greater than 15.3% vol, and the alcohol fermentation is terminated.

[0102] S5. Lower the temperature to 13°C for low-temperature fermentation to increase aroma substances and flavor. After 24 days of low-temperature fermentation, end the low-temperature fermentation.

[0103] S6. Use a filter press to press the fermented mash under a pressure of 9 kg to remove most of the solids in the mash to obtain a relatively clear liquid;

[0104] S7. Let the liquid stand and settle for 2 days, take the supernatant and heat it at 82°C for 4 minutes to terminate the fermentation process, lyse the bacteria and promote the release of flavor substances, while facilitating storage and improving the taste in the later stage.

[0105] S8. Transfer the heated liquid to an aging tank for aging, so that the insoluble substances in the liquid are precipitated and precipitated. The aging is terminated when the amino acid nitrogen reaches 0.36 g / L. The aging time is 45 days.

[0106] S9. Prepare finished cooking wine by blending, sterilizing and filtering the aged cooking wine base wine.

[0107] Example 3

[0108] This embodiment provides a production process of Luzhou-flavor Daqu cooking wine, comprising the following steps:

[0109] S1. Mix rice with an equal weight of water and soak at room temperature for 18 hours to allow the rice to fully absorb water.

[0110] S2. Exhaust excess water from the rice, steam and cook it, and add 90° C. hot water during the process, so that the rice absorbs water and is cooked, thereby obtaining cooked rice.

[0111] S3. After cooking, the rice is cooled by air cooling, and the temperature of the rice is controlled at 20℃. 1.7 times (m³ / T) of 34℃ pure water is added, and 1‰ brewer's yeast, 0.3% yellow wine koji, and 2% Luzhou-flavor Daqu are added. After the materials are mixed, the overall temperature is 28℃.

[0112] S4. Mix the above materials and place them in a fermentation tank for temperature-controlled fermentation. The fermentation temperature is maintained at 32° C. After fermentation for 5 days, the alcohol content is greater than 15.2% vol, and the alcohol fermentation is terminated.

[0113] S5. Lower the temperature to 16°C for low-temperature fermentation to increase aroma substances and flavor. After 28 days of low-temperature fermentation, end the low-temperature fermentation.

[0114] S6. Use a filter press to press the fermented mash at a pressure of 10 kg to remove most of the solids in the mash and obtain a relatively clear liquid.

[0115] S7. Leave the liquid overnight for 2 days to clarify, take the supernatant and heat it at 85℃ for 2 minutes to terminate the fermentation process, lyse the bacteria to promote the release of flavor substances, and make it easy to store and improve the taste in the later stage. Precipitate and squeeze repeatedly.

[0116] S8. Transfer the heated liquid to an aging tank for aging, so that the insoluble substances in the liquid are precipitated and precipitated. The aging is terminated when the amino acid nitrogen reaches 0.34 g / L. The aging time is 40 days.

[0117] S9. Prepare finished cooking wine by blending, sterilizing and filtering the aged cooking wine base wine.

[0118] Comparative Example 1

[0119] This embodiment provides a production process of Luzhou-flavor Daqu cooking wine, comprising the following steps:

[0120] S1. Mix rice with an equal weight of water and soak at room temperature for 18 hours to allow the rice to fully absorb water.

[0121] S2. Exhaust excess water from the rice, steam and cook it, and add 90° C. hot water during the process, so that the rice absorbs water and is cooked, thereby obtaining cooked rice.

[0122] S3. After cooking, the rice is cooled by air cooling, and the temperature of the rice is controlled at 35°C. 1.7 times (m³ / T) of pure water at 22°C is added, and 0.5% rice wine koji is added. After the materials are mixed, the overall temperature is 26°C.

[0123] S4. Mix the above materials and place them in a fermentation tank for temperature-controlled fermentation. The fermentation temperature is maintained at 32° C. After fermentation for 4 days, the alcohol content is greater than 15.0% vol, and the alcohol fermentation is terminated.

[0124] S5. Lower the temperature to 16°C for low-temperature fermentation to increase aroma substances and flavor. After 18 days of low-temperature fermentation, end the low-temperature fermentation.

[0125] S6. Use a filter press to press the fermented mash at a pressure of 10 kg to remove most of the solids in the mash and obtain a relatively clear liquid.

[0126] S7. Leave the liquid overnight for 2 days to clarify, take the supernatant and heat it at 85℃ for 3 minutes to terminate the fermentation process, lyse the bacteria to promote the release of flavor substances, and make it easy to store and improve the taste in the later stage. Precipitate and squeeze repeatedly.

[0127] S8. Transfer the heated liquid to an aging tank for aging, so that the insoluble substances in the liquid are precipitated and precipitated. The aging is terminated when the amino acid nitrogen reaches 0.3 g / L. The aging time is 40 days.

[0128] S9. Prepare finished cooking wine by blending, sterilizing and filtering the aged cooking wine base wine.

[0129] Comparative Example 2

[0130] This embodiment provides a production process of Luzhou-flavor Daqu cooking wine, comprising the following steps:

[0131] S1. Mix rice with an equal weight of water and soak at room temperature for 18 hours to allow the rice to fully absorb water.

[0132] S2. Exhaust excess water from the rice, steam and cook it, and add 90° C. hot water during the process, so that the rice absorbs water and is cooked, thereby obtaining cooked rice.

[0133] S3. After cooking, the rice is cooled by air cooling, and the temperature of the rice is controlled at 35°C. 1.7 times (m³ / T) of pure water at 22°C is added, and 1.5‰ brewer's yeast and 7% Luzhou-flavor Daqu are added. After the materials are mixed, the overall temperature is 28°C.

[0134] S4. Mix the above materials and place them in a fermentation tank for temperature-controlled fermentation. The fermentation temperature is maintained at 32° C. After fermentation for 12 days, the alcohol content is greater than 10.0% vol, and the alcohol fermentation is terminated.

[0135] S5. Lower the temperature to 16°C for low-temperature fermentation to increase aroma substances and flavor. After 30 days of low-temperature fermentation, end the low-temperature fermentation.

[0136] S6. Use a filter press to press the fermented mash at a pressure of 10 kg to remove most of the solids in the mash and obtain a relatively clear liquid.

[0137] S7. Leave the liquid overnight for 2 days to clarify, take the supernatant and heat it at 85℃ for 5 minutes to terminate the fermentation process, lyse the bacteria to promote the release of flavor substances, and make it easy to store and improve the taste in the later stage. Precipitate and squeeze repeatedly.

[0138] S8. Transfer the heated liquid to an aging tank for aging, so that the insoluble substances in the liquid are precipitated and precipitated. The aging is terminated when the amino acid nitrogen reaches 0.20 g / L. The aging time is 40 days.

[0139] S9. Prepare finished cooking wine by blending, sterilizing and filtering the aged cooking wine base wine.

[0140] Effect example

[0141] The alcohol content, total acid, amino acid nitrogen, total ester, and characteristic flavor substance content of the Luzhou-flavor Daqu cooking wine produced in the embodiment and the commercially available cooking wine were tested, and the sensory indicators were compared.

[0142] Table 1 Quality of cooking wine produced by different processes

[0143]

[0144] Compared with commercially available cooking wine, Comparative Example 1 and Comparative Example 2, the Luzhou-flavor Daqu cooking wine brewed in Examples 1 to 3 is golden in color, pleasant in aroma, has a special mixed flavor of liquor and cooking wine, and key indicators such as amino acid nitrogen, total esters, and alcohol content are significantly improved, which increases the umami flavor, aroma, and fishy removal effect of the cooking wine, and significantly improves the quality and practicality of the cooking wine.

[0145] The inventors have found that if only rice wine koji is used to ferment the wine mash, the base wine produced is lighter in color and has relatively insufficient aromatic substances.

[0146] Luzhou-flavor Daqu is generally only used in the solid-state fermentation process. If only Luzhou-flavor Daqu and white wine yeast are used as the source of fermentation bacteria, first of all, the acidity of the fermentation liquid is difficult to control. At the same time, the color is dark brown and the body is not bright enough. It will also cause problems such as excessive acidity and the fermentation alcohol content not meeting the standard, and the time period is relatively long.

[0147] Therefore, the three are mixed in a certain proportion, so that the mash fermented based on the rice wine process can produce the characteristics of white wine flavor and increase the content of flavor substances. At the same time, compared with fermentation using only Luzhou-flavor Daqu, the fermentation cycle is shortened and the possibility of excessive acidity is reduced.

[0148] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A composition, characterized in that include: Brewer's yeast 1‰~2‰ (w / w), Luzhou-aroma Daqu 2%~6% (w / w) and Huangjiuqu 0.1%~0.3% (w / w).

2. Use of the composition as claimed in claim 1 in preparing cooking wine.

3. A method for preparing cooking wine, characterized in that: The steps include: S1: obtaining cooked rice, mixing it with water and the composition as claimed in claim 1 to obtain a mixed material; S2: fermenting the mixed material, and after the fermentation is completed, performing low-temperature fermentation to obtain a fermented material; S3: squeezing the fermented material to obtain a liquid; S4: leaving the feed liquid to stand to obtain a supernatant; S5: heating the supernatant and aging it to obtain a cooking wine base wine; S6: blending, sterilizing and filtering the cooking wine base wine to obtain the cooking wine.

4. The preparation method according to claim 3, characterized in that: The temperature of the cooked rice in S1 is 20-43°C.

5. The preparation method according to claim 3 or 4, characterized in that: The temperature of the mixed material in S1 is 25-28°C.

6. The preparation method according to any one of claims 3 to 5, characterized in that: The fermentation temperature in S2 is 30-33°C and the fermentation time is 5-8 days.

7. The preparation method according to any one of claims 3 to 6, characterized in that: The temperature of the low-temperature fermentation in S2 is 13-16°C and the time is 18-24 days.

8. The preparation method according to any one of claims 3 to 7, characterized in that: The heating temperature in S5 is 80-85° C. and the heating time is 2-6 min.

9. The preparation method according to any one of claims 3 to 8, characterized in that: The aging time described in S5 is not less than 30 days, and the concentration of amino acid nitrogen in the cooking wine base is not less than 0.3g / L.

10. Cooking wine obtained by the preparation method according to any one of claims 3 to 9.

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