Making method of innovative functional yeast for making hard liquor for brewing

Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to an innovative functional yeast making method for brewing, which comprises the following steps: mixing glutinous sorghum, wheat, water and beautiful millettia root in the form of extract or powder, pretreating the beautiful millettia root, and extracting active ingredients of polysaccharide and flavonoid compounds in the beautiful millettia root so as to facilitate subsequent mixing; mixing the raw materials according to a ratio, ensuring uniform distribution, gradually raising the internal temperature of the raw materials, entering a temperature and acid raising period, controlling the accumulation thickness, and ensuring uniform distribution of heat and moisture; in the stacking process, yeast is regularly turned over, heat and moisture are uniformly dispersed, local overheating or overwetting is avoided, excessive moisture and carbon dioxide are discharged through yeast turning and ventilation, mildewing is prevented, the yeast turning frequency and the ventilation quantity are adjusted according to temperature changes in the fermentation process, the temperature is maintained within a suitable range, and the yeast fermentation method has the advantages that various functional components are integrated, and the fermentation efficiency is improved. The functionality and safety of the yeast for making hard liquor are improved, and the increasing health requirements of consumers are met.

Description

Technical Field

[0001] The invention relates to the technical field of wine making, and in particular to an innovative functional Daqu production method for brewing. Background Art

[0002] At present, the traditional production methods of functional Daqu are mostly manual operations, which are boring and complicated, and it is difficult to achieve large-scale production. At the same time, it is difficult to accurately control the nutritional content and functional activity of Daqu by traditional methods, resulting in uneven product quality and difficulty in meeting consumers' diversified and personalized needs for functional Daqu.

[0003] Requirements for the functional integration of functional Daqu: More and more consumers are paying attention to healthy eating and have higher requirements for functional foods. As a traditional brewing auxiliary material, functional Daqu can be enriched in functionality, such as adding probiotic strains, dietary fiber or other nutrients to improve its taste and nutritional value. However, existing methods make it difficult to effectively integrate multiple functional ingredients into Daqu so that they can play a synergistic role and enhance the overall efficacy.

[0004] The need for innovative functional Daqu preparation methods: Therefore, there is an urgent need to develop an innovative functional Daqu production method that can accurately control the functional ingredients of Daqu, simplify the production process, and achieve large-scale production. This method should be able to integrate multiple functional ingredients, improve the functionality and safety of Daqu, and meet the growing health needs of consumers.

[0005] In view of the above-mentioned technical defects, a solution of an innovative functional Daqu production method for brewing is now proposed. Summary of the invention

[0006] To solve the above problems, the present invention provides the following technical solutions:

[0007] An innovative functional Daqu preparation method for brewing, comprising:

[0008] Raw material preparation: mixing glutinous sorghum, wheat, water and Rhizoma Dioscoreae in the form of extract or powder, pre-treating the Rhizoma Dioscoreae, such as drying and crushing, to extract the polysaccharides and flavonoid active ingredients therein, so as to facilitate subsequent mixing;

[0009] Mix the raw materials, mix glutinous sorghum and wheat according to the proportion, add the pre-treated Rhizoma Dioscoreae extract or powder to ensure uniform distribution, and add appropriate amount of water to control the total moisture of the mixture to 40%-42%;

[0010] High temperature koji making: maintaining a relatively high temperature during the koji making process, usually 50-60°C, promotes the Maillard reaction and enhances the production of aroma substances; at the same time, inhibits the growth of bacteria and ensures the growth advantage of beneficial microorganisms;

[0011] Stacking culture: the mixed raw materials are stacked into a certain shape, the internal temperature of the raw materials gradually rises, and the temperature and acid rise period is entered. The stacking thickness is controlled to ensure the uniform distribution of heat and moisture;

[0012] Turn the koji to remove moisture and control the temperature. During the stacking process, turn the koji regularly to evenly disperse the heat and moisture to avoid local overheating or overhumidity. By turning the koji and ventilating the koji, excess moisture and carbon dioxide can be discharged to prevent mildew. According to the temperature changes during the fermentation process, adjust the frequency of turning the koji and the ventilation volume to maintain the temperature within an appropriate range.

[0013] Furthermore, the raw material preparation includes selecting high-quality glutinous sorghum, removing impurities and immature grains, washing the selected glutinous sorghum with clean water, removing dust and residues on the surface, and soaking the washed glutinous sorghum in water for a certain period of time, usually 8-12 hours, so that it absorbs water and expands, which is convenient for subsequent steaming;

[0014] Select high-quality wheat, remove impurities and immature grains, wash the screened wheat with clean water, remove dust and residues on the surface, and soak the washed wheat in water for a certain period of time, usually 6-8 hours, to allow it to absorb water and swell, which is convenient for subsequent steaming;

[0015] Select high-quality fresh radish tubers or roots, wash, peel, slice or cut, place in a well-ventilated place to dry naturally, use a dryer to dry, control the temperature at 40-50°C to avoid high temperature damage to the active ingredients, until the moisture content drops below 12%, and grind the dried radish into coarse powder with a coarse grinder to facilitate subsequent extraction or mixing. For extracts that require higher purity, a fine grinder can be used to further grind the particles into fine powder;

[0016] When preparing the extract of Oxyphylla serrata, dynamic circulation extraction is adopted with a cycle of 35 minutes, of which 17 minutes are forced circulation. A circulation pump is used to accelerate the flow of liquid to improve the extraction efficiency. After the extraction is completed, the filtrate is collected by filtration 5 times, concentrated under reduced pressure, and then spray-dried into powder, and finally passed through an 80-mesh standard sieve to ensure uniform particle size of the product.

[0017] Further, the raw material mixing includes accurately weighing the weight of glutinous sorghum, wheat and radix schizonepeta extract or powder according to a specific koji making formula, placing the weighed glutinous sorghum, wheat and radix schizonepeta extract or powder in a large container, stirring them thoroughly to ensure that the radix schizonepeta components are evenly distributed, adding an appropriate amount of water to control the total moisture content of the mixture to 40%-42%, achieving this goal by gradually adding water and stirring, and using a moisture detector or a manual method to detect the moisture content of the mixture to ensure that it is within an appropriate range;

[0018] Put the mixed raw materials into a cooking pot and cook for a certain period of time, such as 1-2 hours, to gelatinize the starch in the raw materials and partially denature the protein to facilitate subsequent microbial fermentation. The raw materials after cooking need to be cooled to a suitable temperature, usually 30-35°C, to facilitate the inoculation of microorganisms.

[0019] Furthermore, the high temperature koji making process involves steaming the mixed raw materials including glutinous sorghum, wheat and radix strychnifoliae extract to fully gelatinize the starch and partially denature the protein. The steaming time is usually 1-2 hours and the temperature is controlled at about 100°C.

[0020] The raw materials after cooking need to be quickly cooled to a suitable temperature, usually 30-35°C, to facilitate subsequent inoculation and fermentation. The cooling method can be natural cooling or forced cooling;

[0021] Select appropriate microbial strains, such as yeast, mold, and lactic acid bacteria, which can grow and function normally under high temperature conditions. Activate and culture the strains in a suitable culture medium to keep them in a vigorous growth state. Evenly inoculate the activated strains into the cooled raw materials to ensure that the microorganisms can quickly colonize and reproduce.

[0022] The inoculated raw materials are piled up in a certain shape, and the pile thickness is usually 30-50 cm, so as to evenly distribute the internal heat and moisture. During the pile process, the ambient temperature is maintained between 50-60℃, which is the core temperature range of high-temperature koji making. High temperature helps to inhibit the growth of bacteria and promote the metabolic activities of beneficial microorganisms. During the pile process, the moisture content of the raw materials should be controlled at 40%-42% to ensure the growth and metabolism of microorganisms, while avoiding excessive moisture leading to mildew;

[0023] During the stacking process, the koji is turned over regularly, usually every 6-8 hours. The purpose of turning the koji is to evenly disperse the heat and moisture, avoid local overheating or overhumidity, and discharge the moisture and carbon dioxide generated during the stacking process through turning the koji and ventilation to prevent mold and abnormal fermentation. During the turning process, monitor the temperature inside the raw materials to ensure that it is between 50-60℃. If the temperature is too high, reduce the temperature by increasing ventilation or reducing the stacking thickness.

[0024] Furthermore, the high temperature koji making also includes that in the initial stage of stacking, the temperature inside the raw materials will rise rapidly, microorganisms will multiply in large numbers, and fermentation activities will intensify. At this stage, the temperature can rise to 55-60°C;

[0025] As the temperature rises, the metabolic activity of microorganisms reaches its peak. At this time, the temperature needs to be controlled between 50-60°C to maintain a constant fermentation environment;

[0026] When fermentation enters the later stage, the temperature will gradually drop. At this time, ventilation and turning the koji can be used to properly cool down and drain excess water.

[0027] During the high-temperature koji making process, reducing sugars in the raw materials, such as polysaccharides in Radix Codonopsis pilosulae, react with amino acids under high temperature conditions to produce a series of aroma substances, such as furans, pyrazines and ester compounds. Through high temperature and microbial metabolism, aroma substances continue to accumulate, giving Daqu unique flavor characteristics.

[0028] When fermentation is nearing the end, the moisture content of the Daqu is reduced to below 15% by increasing ventilation and turning the koji. During the drying process, the temperature is controlled at 40-50°C to prevent high temperature from destroying the structure and aroma of the Daqu. The dried Daqu needs to be stored and matured for a period of time, usually 1-2 months. During this period, the aroma substances of the Daqu are further integrated and the flavor is more stable.

[0029] Check the appearance of Daqu, including its color, shape and whether there is mildew on the surface; detect the aroma characteristics of Daqu through sensory evaluation to see if it has a strong sauce-flavored flavor; detect the types and number of microorganisms in Daqu to ensure that beneficial bacteria dominate; analyze the content of amino acids, sugars, lipids and aroma substances in Daqu to evaluate its quality and functionality.

[0030] Further, the stacking culture includes selecting a well-ventilated place with controllable temperature and humidity, such as a koji making room or a fermentation room, ensuring that the place is clean and sanitary, performing necessary cleaning and disinfection treatments to prevent contamination by miscellaneous bacteria, and fully mixing the steamed and cooled raw materials including glutinous sorghum, wheat, and oxalis extract or powder with the inoculated microbial strains to ensure that the microorganisms can be evenly distributed throughout the raw materials, and adjusting the moisture content of the mixed raw materials to ensure that it is within the range of 40%-42%, by adding water or naturally drying;

[0031] Cover the raw material pile with clean sacks, straw or other insulation materials to maintain the temperature and humidity in the pile. During the stacking process, monitor the temperature in the pile regularly. You can use a thermometer or temperature probe to insert it into different positions of the raw material pile for detection. In the early stage of stacking, the temperature in the raw material pile will rise rapidly and enter the heating period. At this time, the temperature should be controlled between 50-60℃, and microorganisms begin to multiply in large numbers. As the fermentation proceeds, the temperature will gradually stabilize and enter the constant temperature period. At this stage, the temperature needs to be maintained at 50-60℃ to ensure that the metabolic activity of the microorganisms reaches its peak. In the later stage of fermentation, the temperature will gradually drop and enter the cooling period. At this time, the ventilation volume and the frequency of turning over can be appropriately increased to help cool down and discharge excess water.

[0032] Furthermore, during the stacking process, the koji is turned every 6-8 hours to ensure that the heat and moisture in the pile are evenly distributed, and the raw material pile is turned layer by layer from the outside to the inside to fully mix the raw materials inside with the raw materials outside. At the same time, check whether there are any abnormal phenomena in the raw material pile, such as mold or odor, and discharge the moisture and carbon dioxide generated during the stacking process by turning the koji and ventilation to prevent the raw materials from being too wet, resulting in mold and fermentation abnormalities;

[0033] The heating period and constant temperature period usually take 2-3 days, and the specific time is adjusted according to the raw materials and environmental conditions. The cooling period and drying period take 5-7 days, and the total stacking time is usually 7-10 days. The temperature of the raw material pile rises rapidly and the acidity gradually increases. At this stage, attention should be paid to changes in temperature and humidity to ensure the normal growth of microorganisms;

[0034] As fermentation progresses, the Daqu begins to develop a strong sauce-flavored flavor. During this stage, the temperature and humidity need to be monitored to ensure the smooth progress of the Maillard reaction and further accumulation and enhancement of the sauce-flavored flavor. Regular turning and dehumidification of the Daqu can help the generation and fixation of aroma substances. When fermentation is nearing the end, the moisture content of the Daqu can be reduced by increasing ventilation and turning the Daqu more frequently, making it dry and stable.

[0035] Regularly check the temperature in the pile to ensure that it is within the range of 50-60℃, regularly check the humidity in the pile to ensure that the moisture content is within the range of 40%-42%, regularly take samples to test the types and numbers of microorganisms in the pile to ensure the growth and metabolism of beneficial bacteria, and through sensory evaluation, test the aroma characteristics of the Daqu to see if it has a strong sauce flavor. After fermentation, continue to ventilate and dry to reduce the moisture content of the Daqu to below 15%. Store the dried Daqu in a ventilated, dry and clean environment for further maturation. The storage time is usually 1-2 months to ensure that the quality of the Daqu is optimal.

[0036] Furthermore, the raw material mixing includes:

[0037] During the temperature and acid rise period, the microorganisms in the raw materials begin to multiply in large numbers, the temperature and acidity gradually rise, and the polysaccharides and other ingredients in the Radix Angelicae Pubescentis are utilized by the microorganisms, promoting the start of fermentation;

[0038] During the sauce flavor formation period, under the action of high temperature and microorganisms, the Maillard reaction begins to generate preliminary sauce flavor substances;

[0039] During the rising period of sauce flavor, the sauce flavor continues to accumulate, and the flavonoids in Niudali participate in regulating the structure of microbial communities and promote the production of more aroma substances;

[0040] During the drying period, the moisture content of the Daqu is reduced through further turning and ventilation, so that the internal structure of the Daqu is stabilized and the aromatic substances are fixed.

[0041] Furthermore, the fermentation process also includes selecting suitable microbial strains, such as yeast, mold, and lactic acid bacteria, activating and culturing the strains in a suitable culture medium to keep them in a vigorous growth state, and evenly inoculating the activated strains into the cooled raw materials to ensure that the microorganisms can quickly colonize and reproduce;

[0042] The inoculated raw materials are piled up in a predetermined shape, usually with a thickness of 30-50 cm, covered with sacks, straw and other materials to keep warm, maintain the temperature and humidity in the pile, and regularly check the temperature in the pile to ensure that the temperature is within the range of 50-60°C;

[0043] Adjust the frequency of turning the koji according to the fermentation stage, such as every 6-8 hours in the early stage, every 12 hours in the middle stage, and every 12-24 hours in the late stage. Turn the raw materials layer by layer from the outside to the inside to ensure uniform distribution of temperature and humidity. Use ventilation equipment or spread the raw materials naturally to discharge the moisture and carbon dioxide generated during the stacking process. According to the monitored temperature, flexibly adjust the ventilation volume or stacking thickness to ensure the appropriate temperature;

[0044] Regularly test the temperature in the pile to ensure that it is within the range of 50-60℃, regularly test the humidity in the pile to ensure that the moisture content is between 40%-42%, regularly take samples to test the types and quantity of microorganisms in the pile to ensure the growth and metabolism of beneficial bacteria, and check the smell and color of the raw material pile through sensory evaluation to ensure that there is no mold or odor;

[0045] In the early stage of stacking, the temperature in the raw material pile rises rapidly, and microorganisms begin to multiply in large numbers. This stage usually lasts 1-2 days. As fermentation proceeds, the temperature gradually stabilizes at 50-60°C, and microbial metabolic activity reaches a peak. This stage usually lasts 2-3 days. In the later stage of fermentation, the temperature begins to drop. This stage usually lasts 3-4 days. By increasing ventilation and turning the koji frequency, the moisture content of the koji can be reduced to below 15%. This stage usually lasts 5-7 days.

[0046] Compared with the prior art, the present invention has the following beneficial effects:

[0047] In the innovative functional Daqu production method for brewing of the present invention, glutinous sorghum, wheat, water and Rhizoma Dioscoreae are mixed in the form of extracts or powders, the Rhizoma Dioscoreae is pretreated to extract the polysaccharides and flavonoid active ingredients therein for subsequent mixing; the raw materials are mixed in proportion to ensure uniform distribution, the internal temperature of the raw materials gradually increases, and enters a temperature and acid rise period, the stacking thickness is controlled, and the uniform distribution of heat and moisture is ensured; during the stacking process, the Daqu is regularly turned over to evenly disperse the heat and moisture to avoid local overheating or overhumidification, and excess moisture and carbon dioxide are discharged by turning the Daqu and ventilation to prevent mildew, and the turning frequency and ventilation volume are adjusted according to the temperature changes during the fermentation process to maintain the temperature within an appropriate range. The method has the effects of integrating multiple functional ingredients, improving the functionality and safety of the Daqu, and meeting the growing health needs of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] In order to facilitate understanding by those skilled in the art, the present invention is further described below in conjunction with the accompanying drawings;

[0049] Figure 1 It is a schematic diagram of the overall process of the present invention. DETAILED DESCRIPTION

[0050] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0051] like Figure 1 As shown, the present application provides an innovative functional Daqu preparation method for brewing, comprising:

[0052] S1: Raw material preparation, mixing glutinous sorghum, wheat, water and Rhizoma Dioscoreae in the form of extract or powder, pre-treating the Rhizoma Dioscoreae, such as drying and crushing, to extract polysaccharides and flavonoid active ingredients therein for subsequent mixing;

[0053] S2: Mix the raw materials, mix glutinous sorghum and wheat according to the proportion, add the pre-treated Herba Lysimachiae extract or powder to ensure uniform distribution, and add an appropriate amount of water to control the total moisture of the mixture to 40%-42%;

[0054] S3: High temperature koji making. During the koji making process, a relatively high temperature is maintained, usually 50-60°C, to promote the Maillard reaction and enhance the production of aroma substances; at the same time, the growth of miscellaneous bacteria is inhibited to ensure the growth advantage of beneficial microorganisms;

[0055] S4: stacking and culturing, stacking the mixed raw materials into a certain shape, gradually increasing the internal temperature of the raw materials, entering the temperature and acid rise period, controlling the stacking thickness, and ensuring uniform distribution of heat and moisture;

[0056] S5: Turn the koji to remove moisture and control temperature. During the stacking process, turn the koji regularly to evenly disperse the heat and moisture to avoid local overheating or overhumidity. By turning the koji and ventilating, excess moisture and carbon dioxide can be discharged to prevent mold. According to the temperature changes during the fermentation process, adjust the frequency of turning the koji and the ventilation volume to maintain the temperature within an appropriate range.

[0057] Specifically, the raw material preparation includes selecting high-quality glutinous sorghum, removing impurities and immature grains, washing the selected glutinous sorghum with clean water, removing dust and residues on the surface, and soaking the washed glutinous sorghum in water for a certain period of time, usually 8-12 hours, so that it absorbs water and expands, which is convenient for subsequent steaming;

[0058] Select high-quality wheat, remove impurities and immature grains, wash the screened wheat with clean water, remove dust and residues on the surface, and soak the washed wheat in water for a certain period of time, usually 6-8 hours, to allow it to absorb water and swell, which is convenient for subsequent steaming;

[0059] Select high-quality fresh radish tubers or roots, wash, peel, slice or cut, place in a well-ventilated place to dry naturally, use a dryer to dry, control the temperature at 40-50°C to avoid high temperature damage to the active ingredients, until the moisture content drops below 12%, and grind the dried radish into coarse powder with a coarse grinder to facilitate subsequent extraction or mixing. For extracts that require higher purity, a fine grinder can be used to further grind the particles into fine powder;

[0060] When preparing the extract of Oxyphylla serrata, dynamic circulation extraction is adopted with a cycle of 35 minutes, of which 17 minutes are forced circulation. A circulation pump is used to accelerate the flow of liquid to improve the extraction efficiency. After the extraction is completed, the filtrate is collected by filtration 5 times, concentrated under reduced pressure, and then spray-dried into powder, and finally passed through an 80-mesh standard sieve to ensure uniform particle size of the product.

[0061] Specifically, the raw material mixing includes accurately weighing the weight of glutinous sorghum, wheat and radix oxyphylla extract or powder according to a specific koji making formula, placing the weighed glutinous sorghum, wheat and radix oxyphylla extract or powder in a large container, stirring them evenly to ensure that the radix oxyphylla components are evenly distributed, adding an appropriate amount of water to control the total moisture content of the mixture to 40%-42%, and achieving this goal by gradually adding water and stirring evenly, and using a moisture detector or a manual method to detect the moisture content of the mixture to ensure that it is within an appropriate range;

[0062] Put the mixed raw materials into a cooking pot and cook for a certain period of time, such as 1-2 hours, to gelatinize the starch in the raw materials and partially denature the protein to facilitate subsequent microbial fermentation. The raw materials after cooking need to be cooled to a suitable temperature, usually 30-35°C, to facilitate the inoculation of microorganisms.

[0063] Specifically, the high temperature koji making process involves steaming the mixed raw materials including glutinous sorghum, wheat, and radix strychnifoliae extract to fully gelatinize the starch and partially denature the protein. The steaming time is usually 1-2 hours, and the temperature is controlled at about 100°C.

[0064] The raw materials after cooking need to be quickly cooled to a suitable temperature, usually 30-35°C, to facilitate subsequent inoculation and fermentation. The cooling method can be natural cooling or forced cooling;

[0065] Select appropriate microbial strains, such as yeast, mold, and lactic acid bacteria, which can grow and function normally under high temperature conditions. Activate and culture the strains in a suitable culture medium to keep them in a vigorous growth state. Evenly inoculate the activated strains into the cooled raw materials to ensure that the microorganisms can quickly colonize and reproduce.

[0066] The inoculated raw materials are piled up in a certain shape, and the pile thickness is usually 30-50 cm, so as to evenly distribute the internal heat and moisture. During the pile process, the ambient temperature is maintained between 50-60℃, which is the core temperature range of high-temperature koji making. High temperature helps to inhibit the growth of bacteria and promote the metabolic activities of beneficial microorganisms. During the pile process, the moisture content of the raw materials should be controlled at 40%-42% to ensure the growth and metabolism of microorganisms, while avoiding excessive moisture leading to mildew;

[0067] During the stacking process, the koji is turned over regularly, usually every 6-8 hours. The purpose of turning the koji is to evenly disperse the heat and moisture, avoid local overheating or overhumidity, and discharge the moisture and carbon dioxide generated during the stacking process through turning the koji and ventilation to prevent mold and abnormal fermentation. During the turning process, monitor the temperature inside the raw materials to ensure that it is between 50-60℃. If the temperature is too high, reduce the temperature by increasing ventilation or reducing the stacking thickness.

[0068] Specifically, the high-temperature koji making also includes that in the early stage of stacking, the temperature inside the raw materials will rise rapidly, microorganisms will multiply in large numbers, and fermentation activities will intensify. At this stage, the temperature can rise to 55-60°C;

[0069] As the temperature rises, the metabolic activity of microorganisms reaches its peak. At this time, the temperature needs to be controlled between 50-60°C to maintain a constant fermentation environment;

[0070] When fermentation enters the later stage, the temperature will gradually drop. At this time, ventilation and turning the koji can be used to properly cool down and drain excess water.

[0071] During the high-temperature koji making process, reducing sugars in the raw materials, such as polysaccharides in Radix Codonopsis pilosulae, react with amino acids under high temperature conditions to produce a series of aroma substances, such as furans, pyrazines and ester compounds. Through high temperature and microbial metabolism, aroma substances continue to accumulate, giving Daqu unique flavor characteristics.

[0072] When fermentation is nearing the end, the moisture content of the Daqu is reduced to below 15% by increasing ventilation and turning the koji. During the drying process, the temperature is controlled at 40-50°C to prevent high temperature from destroying the structure and aroma of the Daqu. The dried Daqu needs to be stored and matured for a period of time, usually 1-2 months. During this period, the aroma substances of the Daqu are specifically integrated and the flavor is more stable.

[0073] Check the appearance of Daqu, including its color, shape and whether there is mildew on the surface; detect the aroma characteristics of Daqu through sensory evaluation to see if it has a strong sauce-flavored flavor; detect the types and number of microorganisms in Daqu to ensure that beneficial bacteria dominate; analyze the content of amino acids, sugars, lipids and aroma substances in Daqu to evaluate its quality and functionality.

[0074] Specifically, the stacking culture includes selecting a well-ventilated place with controllable temperature and humidity, such as a koji making room or a fermentation room, ensuring that the place is clean and sanitary, performing necessary cleaning and disinfection treatments to prevent contamination by miscellaneous bacteria, and fully mixing the steamed and cooled raw materials including glutinous sorghum, wheat, and oxalis extract or powder with the inoculated microbial strains to ensure that the microorganisms can be evenly distributed throughout the raw materials, and adjusting the moisture content of the mixed raw materials to ensure that it is within the range of 40%-42%, by adding water or naturally drying;

[0075] Cover the raw material pile with clean sacks, straw or other insulation materials to maintain the temperature and humidity in the pile. During the stacking process, monitor the temperature in the pile regularly. You can use a thermometer or temperature probe to insert it into different positions of the raw material pile for detection. In the early stage of stacking, the temperature in the raw material pile will rise rapidly and enter the heating period. At this time, the temperature should be controlled between 50-60℃, and microorganisms begin to multiply in large numbers. As the fermentation proceeds, the temperature will gradually stabilize and enter the constant temperature period. At this stage, the temperature needs to be maintained at 50-60℃ to ensure that the metabolic activity of the microorganisms reaches its peak. In the later stage of fermentation, the temperature will gradually drop and enter the cooling period. At this time, the ventilation volume and the frequency of turning over can be appropriately increased to help cool down and discharge excess water.

[0076] Specifically, during the stacking process, the koji is turned every 6-8 hours to ensure that the heat and moisture in the pile are evenly distributed, and the raw material pile is turned layer by layer from the outside to the inside to fully mix the raw materials inside with the raw materials outside. At the same time, check whether there are any abnormal phenomena in the raw material pile, such as mold or odor, and discharge the moisture and carbon dioxide generated during the stacking process by turning the koji and ventilation to prevent the raw materials from being too wet, resulting in mold and fermentation abnormalities;

[0077] The heating period and constant temperature period usually take 2-3 days, and the specific time is adjusted according to the raw materials and environmental conditions. The cooling period and drying period take 5-7 days, and the total stacking time is usually 7-10 days. The temperature of the raw material pile rises rapidly and the acidity gradually increases. At this stage, attention should be paid to changes in temperature and humidity to ensure the normal growth of microorganisms;

[0078] As fermentation progresses, the Daqu begins to develop a strong sauce-flavored flavor. During this stage, it is necessary to continue to monitor the temperature and humidity to ensure the smooth progress of the Maillard reaction and the accumulation and enhancement of the sauce-flavored flavor. Regularly turning the koji and draining moisture can help the generation and fixation of aroma substances. When fermentation is nearing the end, the moisture content of the Daqu can be reduced by increasing ventilation and turning the koji frequency to make it dry and stable.

[0079] Regularly check the temperature in the pile to ensure that it is within the range of 50-60℃, regularly check the humidity in the pile to ensure that the moisture content is within the range of 40%-42%, regularly take samples to test the types and numbers of microorganisms in the pile to ensure the growth and metabolism of beneficial bacteria, and through sensory evaluation, test the aroma characteristics of the Daqu to see if it has a strong sauce flavor. After fermentation, continue to ventilate and dry to reduce the moisture content of the Daqu to below 15%. Store the dried Daqu in a ventilated, dry and clean environment for specific maturation. The storage time is usually 1-2 months to ensure that the quality of the Daqu is optimal.

[0080] Specifically, the raw material mixing includes:

[0081] During the temperature and acid rise period, the microorganisms in the raw materials begin to multiply in large numbers, the temperature and acidity gradually rise, and the polysaccharides and other ingredients in the Radix Angelicae Pubescentis are utilized by the microorganisms, promoting the start of fermentation;

[0082] During the sauce flavor formation period, under the action of high temperature and microorganisms, the Maillard reaction begins to generate preliminary sauce flavor substances;

[0083] During the rising period of sauce flavor, the sauce flavor continues to accumulate, and the flavonoids in Niudali participate in regulating the structure of microbial communities and promote the production of more aroma substances;

[0084] During the drying period, the moisture content of the Daqu is reduced through specific turning and ventilation, so that the internal structure of the Daqu is stabilized and the aromatic substances are fixed.

[0085] Specifically, the fermentation process further includes selecting suitable microbial strains, such as yeast, mold, and lactic acid bacteria, activating and culturing the strains in a suitable culture medium to keep them in a vigorous growth state, and evenly inoculating the activated strains into the cooled raw materials to ensure that the microorganisms can quickly colonize and reproduce;

[0086] The inoculated raw materials are piled up in a predetermined shape, usually with a thickness of 30-50 cm, covered with sacks, straw and other materials to keep warm, maintain the temperature and humidity in the pile, and regularly check the temperature in the pile to ensure that the temperature is within the range of 50-60°C;

[0087] Adjust the frequency of turning the koji according to the fermentation stage, such as every 6-8 hours in the early stage, every 12 hours in the middle stage, and every 12-24 hours in the late stage. Turn the raw materials layer by layer from the outside to the inside to ensure uniform distribution of temperature and humidity. Use ventilation equipment or spread the raw materials naturally to discharge the moisture and carbon dioxide generated during the stacking process. According to the monitored temperature, flexibly adjust the ventilation volume or stacking thickness to ensure the appropriate temperature;

[0088] Regularly test the temperature in the pile to ensure that it is within the range of 50-60℃, regularly test the humidity in the pile to ensure that the moisture content is between 40%-42%, regularly take samples to test the types and quantity of microorganisms in the pile to ensure the growth and metabolism of beneficial bacteria, and check the smell and color of the raw material pile through sensory evaluation to ensure that there is no mold or odor;

[0089] In the early stage of stacking, the temperature in the raw material pile rises rapidly, and microorganisms begin to multiply in large numbers. This stage usually lasts 1-2 days. As fermentation proceeds, the temperature gradually stabilizes at 50-60°C, and microbial metabolic activity reaches a peak. This stage usually lasts 2-3 days. In the later stage of fermentation, the temperature begins to drop. This stage usually lasts 3-4 days. By increasing ventilation and turning the koji frequency, the moisture content of the koji can be reduced to below 15%. This stage usually lasts 5-7 days.

[0090] Suppose we are studying the effect of different mixing ratios on a key indicator (such as alcohol production) during the fermentation process. Each set of data includes mixing ratio (A:B), fermentation time, alcohol production, reducing sugar content, total acid content, pH value and other indicators. The experimental data is as follows:

[0091] Effect of different mixing ratios on a key indicator (alcohol production) during fermentation

[0092]

[0093] As the ratio of A increased (from 1:1 to 3:1), the alcohol production showed an upward trend, but there was a slight decrease at 3:1.

[0094] Reducing sugar content: As the proportion of A increased, the reducing sugar content gradually decreased, indicating that A may be beneficial to the conversion of sugars.

[0095] Total acid content: As the proportion of A increases, the total acid content gradually increases, which may indicate that A contributes to the formation of acid.

[0096] pH value: As the proportion of A increased, the pH value gradually decreased, indicating that A may have caused the acidification of the fermentation broth.

[0097] Through these experimental data, we can further analyze the effects of different mixing ratios on the fermentation process and optimize fermentation conditions to increase alcohol yield and quality.

[0098] The following are five other sets of experimental data with different mixing ratios, which are used to compare and analyze the effects of different mixing ratios (A:B) on key indicators (such as alcohol yield, reducing sugar content, total acid content, pH value, etc.) during fermentation. The experimental data are as follows:

[0099] Effect of different mixing ratios on a key indicator (reducing sugar content) during fermentation

[0100]

[0101] Data analysis

[0102] Alcohol production: As the ratio of A increases (from 1:4 to 5:1), the alcohol production shows an upward trend and reaches the highest at 5:1.

[0103] Reducing sugar content: As the proportion of A increased, the reducing sugar content gradually decreased, indicating that A may be beneficial to the conversion of sugars.

[0104] Total acid content: As the proportion of A increases, the total acid content gradually increases, which may indicate that A contributes to the formation of acid.

[0105] pH value: As the proportion of A increased, the pH value gradually decreased, indicating that A may have caused the acidification of the fermentation broth.

[0106] Comprehensive analysis

[0107] Optimal Mixing Ratio: From an alcohol yield perspective, a 5:1 mix performed best (17.0 g / L), but required a balance between reducing sugar content and total acid content.

[0108] Balance considerations: Although 5:1 gave the highest ethanol yield, it also had the lowest reducing sugar content (36.5 g / L), so other factors such as production cost and fermentation efficiency may need to be considered.

[0109] During the fermentation process, the number of microorganisms in Daqu is detected and calculated. The calculation formula is as follows:

[0110]

[0111] Among them, η is the number of microorganisms, N is the number of colonies on the plate, D is the sample dilution factor, and V is the sampling volume.

[0112] During the fermentation process, the amino acid data of Daqu was tested and the calculation formula is as follows:

[0113]

[0114] Among them, λ is the amino acid content, C is the amino acid concentration corresponding to the standard curve, D is the sample dilution multiple, V is the sampling volume, and m is the sample mass.

[0115] The present invention introduces Rhizoma Dioscoreae into the raw materials for making Daqu for the first time. Different from the traditional pure wheat koji making, Rhizoma Dioscoreae is used as the special aroma and active ingredient of the legume plant, which works synergistically with wheat to bring new flavor and functional characteristics to Daqu, enrich the Daqu raw material system, and provide a new material basis for brewing innovation.

[0116] Experimental data

[0117] Experimental data table of preparing Daqu with different raw materials and Niu Dali

[0118]

[0119]

[0120]

[0121] According to the above table summary:

[0122] Saccharification capacity: reflects the ability of saccharification enzymes such as amylase in Daqu to decompose starch in raw materials into glucose and other sugars. The higher the value, the stronger the saccharification capacity. For example, when wheat and Niudali are mixed in a ratio of 1:1, the saccharification capacity reaches 350mg glucose / g·h, which is higher than other combinations, indicating that the saccharification performance of Daqu is better under this ratio.

[0123] Fermentation capacity: reflects the ability of yeast and other microorganisms in Daqu to ferment sugars to produce carbon dioxide. The higher the fermentation capacity, the better the fermentation performance of Daqu. For example, when wheat and Niu Dali are mixed in a ratio of 1:1, the fermentation capacity is 2.0gCO2 / 100g·72h, indicating that the fermentation capacity of the Daqu is strong.

[0124] Moisture content: The appropriate moisture content is conducive to the growth of microorganisms and the action of enzymes in Daqu. Generally speaking, the moisture content is relatively stable within a certain range, and the moisture content of Daqu mixed with different raw materials and Niu Dali fluctuates between 12.2% and 14.0%.

[0125] Acidity: Acidity affects the growth and metabolism of microorganisms and the activity of enzymes in Daqu. The acidity of Daqu with different raw material ratios varies. For example, the acidity of Daqu mixed with wheat and Niu Dali is relatively high, which may be related to the ingredients contained in wheat and the metabolites of microorganisms.

[0126] Sensory evaluation: Intuitive evaluation of Daqu is conducted in terms of aroma and color. Daqu prepared by mixing different raw materials with Niu Dali presents different aroma and color characteristics, which can be used as a reference for judging the quality of Daqu.

[0127] Innovation of aroma enhancement mechanism

[0128] The active ingredients in Niu Dali play a unique role in enhancing flavor at all stages of koji making. Its polysaccharide components provide carbon sources for microorganisms during the temperature and acid rise period, promoting microbial reproduction and the generation of flavor precursors; flavonoids help transform aroma substances, stabilize the dominant microbial population, and strengthen aroma accumulation during the formation and rise period of sauce flavor; and promote aroma solidification and stabilization during the drying period, thereby comprehensively improving the aroma quality of Daqu and brewed wine, forming a richer, unique and harmonious sauce flavor.

[0129] Comprehensive improvement of the quality of Daqu

[0130] The addition of Niu Dali affects many quality indicators of Daqu. It regulates the structure of microbial communities, promotes the growth of beneficial microorganisms, inhibits harmful microorganisms, and optimizes the microbial ecology of Daqu; it affects enzyme activity, alleviates the interference of β-amylase, promotes protease activity, stabilizes saccharification power, and is beneficial to the transformation of substances in the qu block; it participates in key processes such as the Maillard reaction, controls the color and aroma formation of the qu block, improves the overall quality of Daqu, and provides a guarantee for brewing high-quality wines.

[0131] Brewing performance optimization

[0132] During the brewing process, the complex ingredient system formed by Niu Dali's participation is integrated into the wine, which not only enriches the aroma components of the wine and gives it a unique flavor, but also improves the coordination of the taste, making the wine more mellow, softer, and better balanced, thereby improving the overall quality and market competitiveness of the wine, and providing the brewing industry with a performance-optimized Daqu production technology.

[0133] In one embodiment, in an innovative functional Daqu production method for brewing of the present invention, glutinous sorghum, wheat, water and Rhizoma Anemarrhenae are mixed in the form of extracts or powders, and the Rhizoma Anemarrhenae is pretreated to extract the polysaccharides and flavonoid active ingredients therein for subsequent mixing; the raw materials are mixed in proportion to ensure uniform distribution, the internal temperature of the raw materials gradually increases, and enters a temperature and acid rise period, and the stacking thickness is controlled to ensure uniform distribution of heat and moisture; during the stacking process, the Daqu is turned over regularly to evenly disperse heat and moisture to avoid local overheating or overhumidity, and excess moisture and carbon dioxide are discharged by turning the Daqu and ventilation to prevent mildew, and the turning frequency and ventilation volume are adjusted according to the temperature changes during the fermentation process to maintain the temperature within an appropriate range, which has the effect of integrating multiple functional ingredients, improving the functionality and safety of the Daqu, and meeting the growing health needs of consumers.

[0134] It should be noted that, in this article, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, device, article or method including a series of elements includes not only those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, device, article or method. In the absence of further restrictions, an element defined by the sentence "includes a ..." does not exclude the presence of other identical elements in the process, device, article or method including the element.

[0135] The preferred embodiments of the present invention disclosed above are only used to help explain the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to only specific implementation methods. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. An innovative functional Daqu production method for brewing, characterized in that: include: Raw material preparation: mixing glutinous sorghum, wheat, water and Rhizoma Dioscoreae in the form of extract or powder, pre-treating the Rhizoma Dioscoreae, such as drying and crushing, to extract the polysaccharides and flavonoid active ingredients therein, so as to facilitate subsequent mixing; Mix the raw materials, mix glutinous sorghum and wheat according to the proportion, add the pre-treated oxalis extract or powder, ensure uniform distribution, and add appropriate amount of water; High temperature koji making: maintaining a relatively high temperature of 50-60°C during the koji making process promotes the Maillard reaction and enhances the production of aroma substances; at the same time, inhibits the growth of bacteria and ensures the growth advantage of beneficial microorganisms; Stacking culture: the mixed raw materials are stacked into a certain shape, the internal temperature of the raw materials gradually rises, and the temperature and acid rise period is entered. The stacking thickness is controlled to ensure the uniform distribution of heat and moisture; Turn the koji to remove moisture and control the temperature. During the stacking process, turn the koji regularly to evenly disperse the heat and moisture to avoid local overheating or overhumidity. By turning the koji and ventilating the koji, excess moisture and carbon dioxide can be discharged to prevent mildew. According to the temperature changes during the fermentation process, adjust the frequency of turning the koji and the ventilation volume to maintain the temperature within an appropriate range.

2. The innovative functional Daqu production method for brewing according to claim 1, characterized in that: The raw material preparation includes selecting high-quality glutinous sorghum, removing impurities and immature grains, washing the selected glutinous sorghum with clean water, removing dust and residues on the surface, and soaking the washed glutinous sorghum in water for a certain period of time, the time being 8-12 hours, so that it absorbs water and expands, which is convenient for subsequent steaming; Select high-quality wheat, remove impurities and immature grains, wash the screened wheat with clean water, remove dust and residues on the surface, and soak the washed wheat in water for a certain period of time, 6-8 hours, so that it absorbs water and expands, which is convenient for subsequent steaming; Select high-quality fresh radish tubers or roots, wash, peel, slice or cut, place in a well-ventilated place to dry naturally, use a dryer to dry, control the temperature at 40-50°C to avoid high temperature damage to the active ingredients, until the moisture content drops below 12%, and grind the dried radish into coarse powder with a coarse grinder to facilitate subsequent extraction or mixing. For extracts that require higher purity, a fine grinder can be used to further grind the particles into fine powder; When preparing the extract of Oxyphylla serrata, dynamic circulation extraction is adopted with a cycle of 35 minutes, of which 17 minutes are forced circulation. A circulation pump is used to accelerate the flow of liquid to improve the extraction efficiency. After the extraction is completed, the filtrate is collected by filtration 5 times, concentrated under reduced pressure, and then spray-dried into powder, and finally passed through an 80-mesh standard sieve to ensure uniform particle size of the product.

3. The innovative functional Daqu production method for brewing according to claim 1, characterized in that: The raw material mixing includes accurately weighing the weight of glutinous sorghum, wheat and radix oxyphylla extract or powder according to a specific koji making formula, placing the weighed glutinous sorghum, wheat and radix oxyphylla extract or powder in a large container, stirring them evenly to ensure that the radix oxyphylla components are evenly distributed, adding an appropriate amount of water to control the total moisture content of the mixture to 40%-42%, achieving this goal by gradually adding water and stirring evenly, and using a moisture detector or a manual method to detect the moisture content of the mixture to ensure that it is within an appropriate range; Put the mixed raw materials into a cooking pot and cook for 1-2 hours to gelatinize the starch in the raw materials and partially denature the protein to facilitate subsequent microbial fermentation. The raw materials after cooking need to be cooled to an appropriate temperature of 30-35°C to facilitate the inoculation of microorganisms.

4. The innovative functional Daqu production method for brewing according to claim 1, characterized in that: The high temperature koji making process is to steam the mixed raw materials including glutinous sorghum, wheat and radix strychnifoliae extract to fully gelatinize the starch and partially denature the protein. The steaming time is 1-2 hours and the temperature is controlled at about 100°C. The raw materials after cooking need to be quickly cooled to a suitable temperature of 30-35°C to facilitate subsequent inoculation and fermentation. The cooling method can be natural cooling or forced cooling; Select microbial strains, including yeast, mold, and lactic acid bacteria, and allow them to grow and function normally under high temperature conditions. Activate and culture the strains in a suitable culture medium to keep them in a vigorous growth state. Evenly inoculate the activated strains into the cooled raw materials to ensure that the microorganisms can quickly colonize and reproduce. The inoculated raw materials are piled up in a certain shape with a thickness of 30-50 cm to facilitate the uniform distribution of internal heat and moisture. During the stacking process, the ambient temperature is maintained between 50-60°C, which is the core temperature range of high-temperature koji making. High temperature helps to inhibit the growth of bacteria and promote the metabolic activities of beneficial microorganisms. During the stacking process, the moisture content of the raw materials should be controlled at 40%-42% to ensure the growth and metabolism of microorganisms and avoid excessive moisture leading to mildew. During the stacking process, the koji is turned over regularly, every 6-8 hours. The purpose of turning the koji is to evenly disperse the heat and moisture, avoid local overheating or overhumidity, and discharge the moisture and carbon dioxide generated during the stacking process through turning the koji and ventilation to prevent mildew and abnormal fermentation. During the turning process, monitor the temperature inside the raw materials to ensure that it is between 50-60℃. If the temperature is too high, reduce the temperature by increasing ventilation or reducing the stacking thickness.

5. The innovative functional Daqu production method for brewing according to claim 1, characterized in that: The high temperature koji making also includes that in the early stage of stacking, the temperature inside the raw materials will rise rapidly, microorganisms will multiply in large numbers, and fermentation activities will intensify. At this stage, the temperature can rise to 55-60°C; As the temperature rises, the metabolic activity of microorganisms reaches its peak. At this time, the temperature needs to be controlled between 50-60°C to maintain a constant fermentation environment; When fermentation enters the later stage, the temperature will gradually drop. At this time, ventilation and turning the koji can be used to properly cool down and discharge excess water. During the high-temperature koji making process, reducing sugars in the raw materials, such as polysaccharides in Radix Codonopsis pilosulae, react with amino acids under high temperature conditions to produce a series of aroma substances, such as furans, pyrazines and ester compounds. Through high temperature and microbial metabolism, aroma substances continue to accumulate, giving Daqu unique flavor characteristics. When fermentation is nearing the end, the moisture content of the Daqu is reduced to below 15% by increasing ventilation and turning the koji frequency. During the drying process, the temperature is controlled at 40-50°C to prevent high temperature from destroying the structure and aroma of the Daqu. The dried Daqu needs to be stored and matured for a period of 1-2 months. During this period, the aroma substances of Daqu further blended and the flavor became more stable; Check the appearance of Daqu, including its color, shape and whether there is mildew on the surface; detect the aroma characteristics of Daqu through sensory evaluation to see if it has a strong sauce-flavored flavor; detect the types and number of microorganisms in Daqu to ensure that beneficial bacteria dominate; analyze the content of amino acids, sugars, lipids and aroma substances in Daqu to evaluate its quality and functionality.

6. The innovative functional Daqu production method for brewing according to claim 5, characterized in that: The stacking culture includes selecting a well-ventilated place with controllable temperature and humidity, such as a koji making room or a fermentation room, ensuring that the place is clean and sanitary, performing necessary cleaning and disinfection treatments to prevent contamination by miscellaneous bacteria, fully mixing the steamed and cooled raw materials including glutinous sorghum, wheat, and radix strychnifolia extract or powder with the inoculated microbial strains to ensure that the microorganisms can be evenly distributed throughout the raw materials, and adjusting the moisture content of the mixed raw materials by adding water or drying them naturally; Cover the raw material pile with clean sacks, straw or other insulation materials to maintain the temperature and humidity inside the pile. During the stacking process, monitor the temperature inside the pile regularly. You can use a thermometer or temperature probe to insert it into different positions of the raw material pile for detection. In the early stage of stacking, the temperature inside the raw material pile will rise rapidly and enter the warming period. The temperature should be controlled between 50-60°C, and microorganisms begin to multiply in large numbers. As the fermentation proceeds, the temperature will gradually stabilize and enter the constant temperature period. During this stage, the temperature needs to be maintained at 50-60°C to ensure that the metabolic activity of the microorganisms reaches its peak. In the later stage of fermentation, the temperature will gradually drop and enter the cooling period. By appropriately increasing the ventilation volume and the frequency of turning the koji, it helps to cool down and discharge excess water.

7. The innovative functional Daqu production method for brewing according to claim 6, characterized in that: During the stacking process, the koji is turned every 6-8 hours to ensure that the heat and moisture in the pile are evenly distributed. The raw material pile is turned layer by layer from the outside to the inside to fully mix the raw materials inside with the raw materials outside. At the same time, check whether there are any abnormal phenomena in the raw material pile, such as mold or odor. By turning the koji and ventilation, the moisture and carbon dioxide generated during the stacking process are discharged to prevent the raw materials from being too wet, resulting in mold and fermentation abnormalities; The heating period and constant temperature period take 2-3 days, and the specific time is adjusted according to the raw materials and environmental conditions. The cooling period and drying period take 5-7 days, and the total stacking time is 7-10 days. The temperature of the raw material pile rises rapidly and the acidity gradually increases. At this stage, attention should be paid to changes in temperature and humidity to ensure the normal growth of microorganisms; As fermentation progresses, the Daqu begins to develop a strong sauce-flavored flavor. During this stage, the temperature and humidity need to be monitored to ensure the smooth progress of the Maillard reaction and further accumulation and enhancement of the sauce-flavored flavor. Regular turning and dehumidification of the Daqu can help the generation and fixation of aroma substances. When fermentation is nearing the end, the moisture content of the Daqu can be reduced by increasing ventilation and turning the Daqu more frequently, making it dry and stable. Regularly check the temperature in the pile to ensure that it is within the range of 50-60℃, regularly check the humidity in the pile to ensure that the moisture content is within the range of 40%-42%, regularly take samples to test the types and numbers of microorganisms in the pile to ensure the growth and metabolism of beneficial bacteria, and through sensory evaluation, test the aroma characteristics of the Daqu to see if it has a strong sauce flavor. After fermentation, continue to ventilate and dry to reduce the moisture content of the Daqu to below 15%. Store the dried Daqu in a ventilated, dry and clean environment for further maturation. The storage time is 1-2 months to ensure that the quality of the Daqu reaches the best state.

8. The innovative functional Daqu production method for brewing according to claim 1, characterized in that: The raw material mixture comprises: During the temperature and acid rise period, the microorganisms in the raw materials begin to multiply in large numbers, the temperature and acidity gradually rise, and the polysaccharides and other ingredients in the Radix Angelicae Pubescentis are utilized by the microorganisms, promoting the start of fermentation; During the sauce flavor formation period, under the action of high temperature and microorganisms, the Maillard reaction begins to generate preliminary sauce flavor substances; During the rising period of sauce flavor, the sauce flavor continues to accumulate, and the flavonoids in Niudali participate in regulating the structure of microbial communities and promote the production of more aroma substances; During the drying period, the moisture content of the Daqu is reduced through further turning and ventilation, so that the internal structure of the Daqu is stabilized and the aromatic substances are fixed.

9. The innovative functional Daqu production method for brewing according to claim 5, characterized in that: The fermentation process also includes selecting suitable microbial strains, such as yeast, mold, and lactic acid bacteria, activating and culturing the strains in a suitable culture medium to keep them in a vigorous growth state, and evenly inoculating the activated strains into the cooled raw materials to ensure that the microorganisms can quickly colonize and reproduce; Adjust the frequency of turning the koji according to the fermentation stage, such as every 6-8 hours in the early stage, every 12 hours in the middle stage, and every 12-24 hours in the late stage. Turn the raw materials layer by layer from the outside to the inside to ensure uniform distribution of temperature and humidity. Use ventilation equipment or spread the raw materials naturally to discharge the moisture and carbon dioxide generated during the stacking process. According to the monitored temperature, flexibly adjust the ventilation volume or stacking thickness to ensure the appropriate temperature; Regularly test the temperature in the pile to ensure that it is within the range of 50-60℃, regularly test the humidity in the pile to ensure that the moisture content is between 40%-42%, regularly take samples to test the types and quantity of microorganisms in the pile to ensure the growth and metabolism of beneficial bacteria, and check the smell and color of the raw material pile through sensory evaluation to ensure that there is no mold or odor; In the early stage of stacking, the temperature in the raw material pile rises rapidly, and microorganisms begin to multiply in large numbers. This stage lasts for 1-2 days. As fermentation proceeds, the temperature gradually stabilizes at 50-60°C, and microbial metabolic activity reaches a peak. This stage lasts for 2-3 days. In the later stage of fermentation, the temperature begins to drop. This stage lasts for 3-4 days. By increasing ventilation volume and turning over the frequency of koji, the moisture content of the koji is reduced to below 15%. This stage lasts for 5-7 days.

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