Distiller's yeast for brewing Maotai-flavor liquor and preparation method of distiller's yeast
Through the ultra-high temperature koji method, the problem of poor composition of enzyme systems and metabolites caused by microorganism death in high-temperature koji was solved, and the effect of elegant koji and outstanding sauce-flavored flavor of sauce-flavored liquor was achieved, so as to brew high-quality sauce-flavored liquor Type liquor provides a solid foundation.
Patent Information
- Application Number
- CN202310985740.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-08-07
- Publication Date
- 2025-02-14
AI Technical Summary
The high temperature of the existing high-temperature Daqu is too high during the chorus making process, resulting in a large number of heat-tolerant microorganisms, affecting the composition of enzyme systems and metabolites, and thus affecting the flavor and quality of sauce-flavored liquor.
Use ultra-high temperature koji production method to prepare soy sauce-flavored wine for brewing through specific steps and conditions (such as water temperature 70℃-85℃, crushing, stirring, stomping, straw laying before entering the warehouse, insulating bacteria, turning koji, etc.) The wine chorus ensures that the chorus is elegant and the sauce flavor is outstanding.
Through ultra-high temperature koji production, the death of heat-tolerant microorganisms is reduced, the diversity of microbial secretion enzyme systems and metabolites is maintained, and the koji and sauce-flavor flavor of sauce-flavored liquor is enhanced, so as to brew high-quality sauce-flavored liquor Provides a solid foundation.
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Figure BDA0004381116140000071
Abstract
Description
Technical Field
[0001] The invention relates to the field of distiller's yeast, and in particular to a distiller's yeast for brewing Maotai-flavor liquor and a preparation method thereof. Background Art
[0002] Using koji to brew wine is a great invention of the working people in ancient my country. The role of koji is mainly reflected in three aspects: first, it provides enzyme sources for yeast and mash, so that starch, protein and fat in the raw materials can be dissolved and decomposed; second, while the koji fungus reproduces and produces enzymes, it produces glucose, amino acids, vitamins and other ingredients, providing a source of nutrition for yeast, and generating organic acids, higher alcohols and esters and other ingredients; third, the aroma of koji and other ingredients of koji, as precursors of wine, give wine a unique flavor. Therefore, for thousands of years, the ancestors of winemaking have summed up the insightful conclusions of "koji is the bone of wine" and "good koji produces good wine" from practice.
[0003] High-temperature Daqu is a large block made of wheat as the main raw material and contains a variety of fungi and enzyme substances. The highest koji temperature exceeds 60~C. It is a saccharification fermentation agent and aroma agent for brewing, and is mainly used in the production of Maotai-flavor liquor. Daqu is an important material basis that affects the style and quality of Maotai-flavor liquor, and temperature is an important factor affecting the quality of Daqu. Summary of the invention
[0004] Based on this, the object of the present invention is to provide a method for preparing distiller's yeast for brewing Maotai-flavor liquor with elegant aroma and prominent Maotai flavor.
[0005] The purpose of the present invention is to provide a distiller's yeast for brewing Maotai-flavor liquor with elegant aroma.
[0006] The present invention adopts the following technical solution:
[0007] A method for preparing distiller's yeast for brewing Maotai-flavor liquor comprises the following steps:
[0008] S1. Select wheat flour as raw material, add water at a water temperature of 70°C-85°C, and then use a grinder to grind into fine powder;
[0009] S2, add the fine powder in step S1 to the koji mother, then add water, stir evenly to obtain koji material;
[0010] S3, putting the bent material in step S2 into a bent mold, and pressing the bent blank into a convex shape;
[0011] S4. The treaded koji embryos are neatly arranged in rows horizontally and vertically with some space between them and placed in the drying hall. When the moisture on the surface of the koji embryos is absorbed to a certain hardness, the koji embryos are obtained and put into the warehouse.
[0012] S5. Before entering the warehouse, rice straw should be laid on the ground and walls; the stacking should be arranged from the inside to the outside, four horizontally and four vertically, in order; rice straw should be sandwiched between the koji embryos; 7 layers should be stacked, and then covered with rice straw with a thickness of 9 cm, and water should be sprinkled at 5.5%-6% of the amount of koji embryos; after stacking, thermometers should be inserted at the four corners and five temperature measuring points in the middle of the warehouse to observe the temperature changes, and the doors and windows should be closed for heat preservation and culture;
[0013] S6, perform several turns of the song respectively;
[0014] S7, when the temperature drops to 27℃-38℃, it gradually returns to the highest point after 8-10 days; then the product temperature gradually drops, and the koji blocks gradually dry. After 17-22 days of turning over the koji, the doors and windows can be slightly opened for ventilation; after 40-50 days, the product temperature of the koji blocks is close to the room temperature, and most of the koji blocks are dry, and the finished koji is obtained;
[0015] S8. The curvature of the finished product is above 84%, the moisture content is below 12%, there is no black mold, waterlogging, burning and mildew, and the finished koji is put into storage with gaps between the koji blocks to facilitate ventilation.
[0016] A further improvement to the above technical solution is that, in step S1, the wheat flour is 500-600 parts by weight.
[0017] A further improvement to the above technical solution is that, in step S1, the weight of the water is 4%-10% of the weight of the wheat flour.
[0018] A further improvement to the above technical solution is that, in step S2, the weight of the yeast is 4%-8% of the weight of the wheat flour.
[0019] A further improvement to the above technical solution is that, in step S2, the weight of the water is 43%-55% of the weight of the wheat flour.
[0020] A further improvement to the above technical solution is that, in step S3, the side height of the curved mold is 6.5cm-8cm, and the middle height is 13cm-15cm;
[0021] A further improvement to the above technical solution is that before the step of warehousing, the straw to be laid on the ground and the walls includes new straw and old straw, and the ratio of the new straw to the old straw is 3:4.
[0022] A further improvement to the above technical solution is that before the step of entering the warehouse, the ground and the walls should be covered with straw, and the thickness of the straw is 3cm-4cm.
[0023] A further improvement to the above technical solution is that in step S6, the number of times of turning the song is three times; when the temperature rises to 60°C-69°C, the first turning of the song is performed at 8d-12d; when the temperature rises again to 55°C-63°C, the second turning of the song is performed at 8d-10d; when the temperature drops to 35°C-50°C, the third turning of the song is performed at 12d-15d.
[0024] A distiller's yeast for brewing Maotai-flavor liquor is prepared using the above-mentioned preparation method.
[0025] The beneficial effects of the present invention are:
[0026] The present invention uses ultra-high temperature koji making to kill a large number of heat-sensitive microorganisms in the koji, thereby affecting the enzyme system and metabolite composition secreted by the microorganisms. The main function of the ultra-high temperature koji is to produce aroma, bringing the sauce-flavor substances or sauce-flavor precursor substances accumulated in the koji making process into the wine, and laying the foundation for the final generation of the main aroma of the sauce-flavor liquor through accumulation and fermentation. This makes the ultra-high temperature koji more elegant and the sauce-flavor flavor more prominent than that of ordinary high temperature koji, laying a solid foundation for brewing high-quality sauce-flavor liquor. DETAILED DESCRIPTION
[0027] The present invention is further described below in conjunction with specific implementation methods. It should be noted that, under the premise of no conflict, the various embodiments or technical features described below can be arbitrarily combined to form a new embodiment.
[0028] A method for preparing distiller's yeast for brewing Maotai-flavor liquor comprises the following steps:
[0029] S1. Select wheat flour as raw material, add water at a water temperature of 70°C-85°C, and then use a grinder to grind into fine powder;
[0030] S2, add the fine powder in step S1 to the koji mother, then add water, stir evenly to obtain koji material;
[0031] S3, putting the bent material in step S2 into a bent mold, and pressing the bent blank into a convex shape;
[0032] S4. The treaded koji embryos are neatly arranged in rows horizontally and vertically with some space between them and placed in the drying hall. When the moisture on the surface of the koji embryos is absorbed to a certain hardness, the koji embryos are obtained and put into the warehouse.
[0033] S5. Before entering the warehouse, rice straw should be laid on the ground and walls; the stacking should be arranged from the inside to the outside, four horizontally and four vertically, in order; rice straw should be sandwiched between the koji embryos; 7 layers should be stacked, and then covered with rice straw with a thickness of 9 cm, and water should be sprinkled at 5.5%-6% of the amount of koji embryos; after stacking, thermometers should be inserted at the four corners and five temperature measuring points in the middle of the warehouse to observe the temperature changes, and the doors and windows should be closed for heat preservation and culture;
[0034] S6, perform several turns of the song respectively;
[0035] S7, when the temperature drops to 27℃-38℃, it gradually returns to the highest point after 8-10 days; then the product temperature gradually drops, and the koji blocks gradually dry. After 17-22 days of turning over the koji, the doors and windows can be slightly opened for ventilation; after 40-50 days, the product temperature of the koji blocks is close to the room temperature, and most of the koji blocks are dry, and the finished koji is obtained;
[0036] S8. The curvature of the finished product is above 84%, the moisture content is below 12%, there is no black mold, waterlogging, burning and mildew, and the finished koji is put into storage with gaps between the koji blocks to facilitate ventilation.
[0037] Furthermore, in the step S1, the wheat flour is 500-600 parts by weight.
[0038] Furthermore, in the step S1, the weight of the water is 4%-10% of the weight of the wheat flour.
[0039] Furthermore, in step S2, the weight of the yeast is 4%-8% of the weight of the wheat flour.
[0040] Furthermore, in step S2, the weight of the water is 43%-55% of the weight of the wheat flour.
[0041] Further, in step S3, the side height of the curved mold is 6.5 cm-8 cm, and the middle height is 13 cm-15 cm;
[0042] Furthermore, before the step of warehousing, the ground and the walls should be covered with straw, which includes new straw and old straw, and the ratio of the new straw to the old straw is 3:4.
[0043] Furthermore, before the step of warehousing, the ground and walls should be covered with straw, and the thickness of the straw is 3cm-4cm.
[0044] Further, in step S6, the number of times of turning the song is three times; when the temperature rises to 60°C-69°C, the first turning is performed at 8d-12d; the temperature rises again to 55°C-63°C, the second turning is performed at 8d-10d; the temperature drops to 35°C-50°C, the third turning is performed at 12d-15d.
[0045] A distiller's yeast for brewing Maotai-flavor liquor, wherein the distiller's yeast is prepared using the preparation method.
[0046] Example 1
[0047] A method for preparing distiller's yeast for brewing Maotai-flavor liquor comprises the following steps:
[0048] S1. Select wheat flour as raw material, add water at a water temperature of 70°C, and then use a grinder to grind into fine powder;
[0049] S2, add the fine powder in step S1 to the koji mother, then add water, stir evenly to obtain koji material;
[0050] S3, putting the bent material in step S2 into a bent mold, and pressing the bent blank into a convex shape;
[0051] S4. The treaded koji embryos are neatly arranged in rows horizontally and vertically with some space between them and placed in the drying hall. When the moisture on the surface of the koji embryos is absorbed to a certain hardness, the koji embryos are obtained and put into the warehouse.
[0052] S5. Before entering the warehouse, rice straw should be laid on the ground and walls; the stacking should be arranged from the inside to the outside, four horizontally and four vertically, in order; rice straw should be sandwiched between the koji embryos; 7 layers should be stacked, and then covered with rice straw with a thickness of 9 cm, and water should be sprinkled at 5.5%-6% of the amount of koji embryos; after stacking, thermometers should be inserted at the four corners and five temperature measuring points in the middle of the warehouse to observe the temperature changes, and the doors and windows should be closed for heat preservation and culture;
[0053] S6, perform several turns of the song respectively;
[0054] S7, when the temperature drops to 27℃-38℃, it gradually returns to the highest point after 8-10 days; then the product temperature gradually drops, and the koji blocks gradually dry. After 17-22 days of turning over the koji, the doors and windows can be slightly opened for ventilation; after 40-50 days, the product temperature of the koji blocks is close to the room temperature, and most of the koji blocks are dry, and the finished koji is obtained;
[0055] S8. The curvature of the finished product is above 84%, the moisture content is below 12%, there is no black mold, waterlogging, burning and mildew, and the finished koji is put into storage with gaps between the koji blocks to facilitate ventilation.
[0056] Example 2
[0057] A method for preparing distiller's yeast for brewing Maotai-flavor liquor comprises the following steps:
[0058] S1. Select wheat flour as raw material, add water at a water temperature of 80°C, and then use a grinder to grind into fine powder;
[0059] S2, add the fine powder in step S1 to the koji mother, then add water, stir evenly to obtain koji material;
[0060] S3, putting the bent material in step S2 into a bent mold, and pressing the bent blank into a convex shape;
[0061] S4. The treaded koji embryos are neatly arranged in rows horizontally and vertically with some space between them and placed in the drying hall. When the moisture on the surface of the koji embryos is absorbed to a certain hardness, the koji embryos are obtained and put into the warehouse.
[0062] S5. Before entering the warehouse, rice straw should be laid on the ground and walls; the stacking should be arranged from the inside to the outside, four horizontally and four vertically, in order; rice straw should be sandwiched between the koji embryos; 7 layers should be stacked, and then covered with rice straw with a thickness of 9 cm, and water should be sprinkled at 5.5%-6% of the amount of koji embryos; after stacking, thermometers should be inserted at the four corners and five temperature measuring points in the middle of the warehouse to observe the temperature changes, and the doors and windows should be closed for heat preservation and culture;
[0063] S6, perform several turns of the song respectively;
[0064] S7, when the temperature drops to 27℃-38℃, it gradually returns to the highest point after 8-10 days; then the product temperature gradually drops, and the koji blocks gradually dry. After 17-22 days of turning over the koji, the doors and windows can be slightly opened for ventilation; after 40-50 days, the product temperature of the koji blocks is close to the room temperature, and most of the koji blocks are dry, and the finished koji is obtained;
[0065] S8. The curvature of the finished product is above 84%, the moisture content is below 12%, there is no black mold, waterlogging, burning and mildew, and the finished koji is put into storage with gaps between the koji blocks to facilitate ventilation.
[0066] Example 3
[0067] A method for preparing distiller's yeast for brewing Maotai-flavor liquor comprises the following steps:
[0068] S1. Select wheat flour as raw material, add water at a water temperature of 85°C, and then use a grinder to grind into fine powder;
[0069] S2, add the fine powder in step S1 to the koji mother, then add water, stir evenly to obtain koji material;
[0070] S3, putting the bent material in step S2 into a bent mold, and pressing the bent blank into a convex shape;
[0071] S4. The treaded koji embryos are neatly arranged in rows horizontally and vertically with some space between them and placed in the drying hall. When the moisture on the surface of the koji embryos is absorbed to a certain hardness, the koji embryos are obtained and put into the warehouse.
[0072] S5. Before entering the warehouse, rice straw should be laid on the ground and walls; the stacking should be arranged from the inside to the outside, four horizontally and four vertically, in order; rice straw should be sandwiched between the koji embryos; 7 layers should be stacked, and then covered with rice straw with a thickness of 9 cm, and water should be sprinkled at 5.5%-6% of the amount of koji embryos; after stacking, thermometers should be inserted at the four corners and five temperature measuring points in the middle of the warehouse to observe the temperature changes, and the doors and windows should be closed for heat preservation and culture;
[0073] S6, perform several turns of the song respectively;
[0074] S7, when the temperature drops to 27℃-38℃, it gradually returns to the highest point after 8-10 days; then the product temperature gradually drops, and the koji blocks gradually dry. After 17-22 days of turning over the koji, the doors and windows can be slightly opened for ventilation; after 40-50 days, the product temperature of the koji blocks is close to the room temperature, and most of the koji blocks are dry, and the finished koji is obtained;
[0075] S8. The curvature of the finished product is above 84%, the moisture content is below 12%, there is no black mold, waterlogging, burning and mildew, and the finished koji is put into storage with gaps between the koji blocks to facilitate ventilation.
[0076] Comparative Example 1
[0077] A method for preparing distiller's yeast for brewing Maotai-flavor liquor comprises the following steps:
[0078] S1. Select wheat flour as raw material, add water at a water temperature of 65°C, and then use a grinder to grind to obtain fine powder;
[0079] S2, add the fine powder in step S1 to the koji mother, then add water, stir evenly to obtain koji material;
[0080] S3, putting the bent material in step S2 into a bent mold, and pressing the bent blank into a convex shape;
[0081] S4. The treaded koji embryos are neatly arranged in rows horizontally and vertically with some space between them and placed in the drying hall. When the moisture on the surface of the koji embryos is absorbed to a certain hardness, the koji embryos are obtained and put into the warehouse.
[0082] S5. Before entering the warehouse, rice straw should be laid on the ground and walls; the stacking should be arranged from the inside to the outside, four horizontally and four vertically, in order; rice straw should be sandwiched between the koji embryos; 7 layers should be stacked, and then covered with rice straw with a thickness of 9 cm, and water should be sprinkled at 5.5%-6% of the amount of koji embryos; after stacking, thermometers should be inserted at the four corners and five temperature measuring points in the middle of the warehouse to observe the temperature changes, and the doors and windows should be closed for heat preservation and culture;
[0083] S6, perform several turns of the song respectively;
[0084] S7, when the temperature drops to 27℃-38℃, it gradually returns to the highest point after 8-10 days; then the product temperature gradually drops, and the koji blocks gradually dry. After 17-22 days of turning over the koji, the doors and windows can be slightly opened for ventilation; after 40-50 days, the product temperature of the koji blocks is close to the room temperature, and most of the koji blocks are dry, and the finished koji is obtained;
[0085] S8. Finished koji is put into storage.
[0086] The yeast of the above-mentioned Examples 1-3 and Comparative Example 1 were respectively subjected to the determination of moisture: direct drying method; determination of acidity: acid-base neutralization method; determination of liquefaction power and saccharification power; and determination of esterification power. The results are shown in the following table:
[0087]
[0088] It can be found from Table 2 that the saccharification power and esterification power decreased significantly. The ultra-high temperature koji making caused a large number of heat-sensitive microorganisms in the koji to die, thus affecting the composition of the enzyme system and metabolites secreted by the microorganisms. The main function of ultra-high temperature koji is to produce aroma, bringing the sauce-flavor substances or sauce-flavor precursor substances accumulated in the koji making process into the wine, and laying the foundation for the final generation of the main aroma of the sauce-flavored wine through accumulation and fermentation. This makes the ultra-high temperature koji more elegant and the sauce-flavored flavor more prominent than that of ordinary high temperature koji, laying a solid foundation for brewing high-quality sauce-flavored liquor.
[0089] The above only expresses the preferred technical solution of the present invention, and its description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, and the present invention is also intended to include these modifications and modifications.
Claims
1. A method for preparing distiller's yeast for brewing Maotai-flavor liquor, characterized in that: The steps include: S1. Select wheat flour as raw material, add water at a water temperature of 70°C-85°C, and then use a grinder to grind into fine powder; S2, add the fine powder in step S1 to the koji mother, then add water, stir evenly to obtain koji material; S3, putting the bent material in step S2 into a bent mold, and pressing the bent blank into a convex shape; S4. The treaded koji embryos are neatly arranged in rows horizontally and vertically with some space between them and placed in the drying hall. When the moisture on the surface of the koji embryos is absorbed to a certain hardness, the koji embryos are obtained and put into the warehouse. S5. Before entering the warehouse, rice straw should be laid on the ground and walls; the stacking should be arranged from the inside to the outside, four horizontally and four vertically, in order; rice straw should be sandwiched between the koji embryos; 7 layers should be stacked, and then covered with rice straw with a thickness of 9 cm, and water should be sprinkled at 5.5%-6% of the amount of koji embryos; after stacking, thermometers should be inserted at the four corners and five temperature measuring points in the middle of the warehouse to observe the temperature changes, and the doors and windows should be closed for heat preservation and culture; S6, perform several turns of the song respectively; S7, when the temperature drops to 27℃-38℃, it gradually returns to the highest point after 8-10 days; then the product temperature gradually drops, and the koji blocks gradually dry. After 17-22 days of turning over the koji, the doors and windows can be slightly opened for ventilation; after 40-50 days, the product temperature of the koji blocks is close to the room temperature, and most of the koji blocks are dry, and the finished koji is obtained; S8. The curvature of the finished product is above 84%, the moisture content is below 12%, there is no black mold, waterlogging, burning and mildew, and the finished koji is put into storage with gaps between the koji blocks to facilitate ventilation.
2. The method for preparing distiller's yeast for brewing Maotai-flavor liquor according to claim 1, characterized in that: In the step S1, the wheat flour is 500-600 parts by weight.
3. The method for preparing distiller's yeast for brewing Maotai-flavor liquor according to claim 1, characterized in that: In the step S1, the weight of the water is 4%-10% of the weight of the wheat flour.
4. The method for preparing distiller's yeast for brewing Maotai-flavor liquor according to claim 1, characterized in that: In step S2, the weight of the yeast is 4%-8% of the weight of the wheat flour.
5. The method for preparing distiller's yeast for brewing Maotai-flavor liquor according to claim 1, characterized in that: In step S2, the weight of the water is 43%-55% of the weight of the wheat flour.
6. The method for preparing distiller's yeast for brewing Maotai-flavor liquor according to claim 1, characterized in that: In step S3, the side height of the curved mold is 6.5 cm-8 cm, and the middle height is 13 cm-15 cm.
7. The method for preparing distiller's yeast for brewing Maotai-flavor liquor according to claim 1, characterized in that: Before entering the warehouse in the step, the ground and the walls should be covered with straw, which includes new straw and old straw, and the ratio of the new straw to the old straw is 3:
4.
8. The method for preparing distiller's yeast for brewing Maotai-flavor liquor according to claim 1, characterized in that: Before entering the warehouse in the above step, straw should be laid on the ground and walls, and the thickness of the straw is 3cm-4cm.
9. The method for preparing distiller's yeast for brewing Maotai-flavor liquor according to claim 1, characterized in that: In step S6, the number of times of turning the song is three times; when the temperature rises to 60℃-69℃, the first turning of the song is performed at 8d-12d; when the temperature rises to 55℃-63℃ again, the second turning of the song is performed at 8d-10d; when the temperature drops to 35℃-50℃, the third turning of the song is performed at 12d-15d.
10. A distiller's yeast for brewing Maotai-flavor liquor, characterized in that: The koji is prepared using the preparation method described in any one of claims 1 to 9.