Water for high-temperature yeast for making hard liquor and preparation method of water

Abstract

The invention relates to the technical field of production of high-temperature yeast for making hard liquor and discloses water for making hard liquor for making hard liquor and a preparation method thereof, and the water for making hard liquor for making hard liquor is prepared by soaking mother grass in water. The prepared high-temperature yeast for making hard liquor is sprayed into a fermentation room after the yeast amplexicaule is finished by using water, so that the flavor and the quality of semi-finished yeast can be improved, and meanwhile, the waste of mother grass is reduced.

Description

Technical Field

[0001] The invention relates to high-temperature Daqu production, and in particular to high-temperature Daqu dosage water and a preparation method thereof. Background Art

[0002] The statements in this section merely provide background information related to the present disclosure and may not constitute prior art.

[0003] Maotai-flavor high-temperature Daqu is made from wheat, which is crushed, mixed with water, and fermented at high temperature. It plays a vital role in the brewing process of Maotai-flavor liquor. In the traditional high-temperature Daqu production and fermentation process, Daqu is inoculated and enriched with functional microorganisms from the surrounding environment. The koji provides the necessary water and nutrients for the growth and reproduction of microorganisms. After 40 days of bacterial culture and fermentation, a large number of high-temperature resistant brewing microorganisms are cultured inside the high-temperature Daqu, providing a stable bacterial source and enzymes for Maotai liquor brewing. Maotai-flavor Daqu also has the function of producing aroma. During the bacterial culture and fermentation process, Daqu produces a large number of flavor substances and flavor precursors. In the Maotai liquor brewing process, these substances can be directly or indirectly integrated into the wine body after reacting with other substances. Therefore, the quality of Daqu can determine the flavor of liquor.

[0004] The koji-making process requires several steps of turning over and disassembling the koji, which will produce a large amount of finely divided mother grass; most of the existing mother grass is directly discarded.

[0005] And water needs to be added many times during the koji-making process, and most of the water added is clean water.

[0006] The mother grass discarded during the koji-making process will be attached with some microorganisms on the koji blank, making the mother grass rich in functional yeast, Bacillus subtilis and other microorganisms. It would be a waste of resources if it is thrown away directly. Summary of the invention

[0007] The purpose of the present invention is to provide a high-temperature Daqu dosage water and a preparation method thereof in response to the current problem of waste of microbial resources of mother grass and limited quality of Daqu, which can recycle the beneficial bacteria in the mother grass resources to prepare a high-temperature Daqu dosage water. The prepared dosage water can be used in multiple scenarios, can enhance the bacterial cultivation effect in the indoor environment, is conducive to the inoculation and fragrance of the beneficial bacteria, and thus enhances the flavor of Daqu.

[0008] The technical solution of the present invention is as follows:

[0009] The present invention provides a method for preparing high-temperature Daqu water, comprising the following steps:

[0010] Step (1) is to soak the mother grass in water to obtain the obtained product.

[0011] Preferably, the mother grass is the fine mother grass that falls during the koji-making process.

[0012] Preferably, the mass ratio of the mother grass to water is: 7±0.5:100.

[0013] Preferably, when the water temperature is 25°C to 30°C, the mother grass is soaked for 3 hours; when the water temperature is ≤24°C, it is soaked for 3 hours to 24 hours (including 24 hours, and the soaking time is inversely proportional to the soaking water temperature). The fine mother grass is the fine rice straw used after being fermented through multiple koji-turning operations during the koji-making process for more than 2 months.

[0014] On the other hand, the present invention provides a water for high-temperature daqu koji-making, which is prepared by the preparation method described above.

[0015] On the other hand, the present invention provides a method for using the water for high-temperature daqu koji-making, which specifically includes the following steps: Spraying the water for high-temperature daqu koji-making described above instead of clear water on the koji pile after the koji is placed in the room. The amount of water sprayed is 1.5%±0.5% of the grain input; it is sprayed on the top surface and around the koji pile.

[0016] Compared with the existing technology, the beneficial effects of the present invention are:

[0017] 1. For a water for high-temperature daqu koji-making, the water for high-temperature daqu koji-making in this application can improve the fermentation quality and color ratio of the koji blocks at the top of the koji pile, reduce the white koji; increase the proportion of special-grade semi-finished koji and the content of flavor substances;

[0018] 2. For a water for high-temperature daqu koji-making and its preparation method, the waste mother grass resources are recycled and utilized, reducing resource waste; at the same time, spraying the water for high-temperature daqu koji-making in this application during koji placement can increase the flavor and quality of the prepared semi-finished koji, improving the product quality. Description of the Drawings

[0019] Figure 1 It is a schematic flow chart of the koji-making steps. Detailed Embodiments

[0020] The specific embodiments listed in the present invention are only examples of the present invention, and the present invention is not limited to the specific embodiments described below. For those skilled in the art, any equivalent modifications and substitutions to the embodiments described below are also within the scope of the present invention. Therefore, equivalent transformations and modifications made without departing from the spirit and scope of the present invention should be covered within the scope of the present invention. For those conditions not specified in the examples, they are carried out according to conventional conditions or the conditions recommended by the manufacturer. All reagents or instruments not indicating the manufacturer can be obtained as conventional products through commercial purchase. To better illustrate the present invention, numerous specific details are given in the following specific implementation manners. Those skilled in the art should understand that the present invention can be implemented without some specific details. In other embodiments, methods, means, equipment, and steps well-known to those skilled in the art are not described in detail to highlight the gist of the present invention.

[0021] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. Without special instructions, the units used in this specification are all international standard units, and the numerical values and numerical ranges appearing in the present invention should be understood to include the inevitable systematic errors in industrial production.

[0022] The features and properties of the present invention will be further described in detail below in conjunction with the embodiments.

[0023] Example 1 Preparation of water for high-temperature Daqu

[0024] Soak 7 kg of discarded motherwort in 100 L of hot water at 30 °C for 3 hours. After the time is up, fish out the motherwort to obtain the water for high-temperature Daqu.

[0025] Example 2 Use of water for high-temperature Daqu

[0026] The preparation method of Daqu includes steps such as feeding, grinding, ingredient mixing, Qu cake making, placing Qu in the room, turning Qu, and removing Qu. For example Figure 1 The flowchart shown.

[0027] The "placing Qu" mentioned in this application refers to the step of placing the Qu cake in the room after Qu cake making in the above process. The step of spraying the water for Daqu is carried out after placing Qu. After spraying the water for Daqu, heat preservation and bacteria cultivation are carried out, and then a turning Qu operation is carried out.

[0028] Placing Qu operation:

[0029] Test room: Spray the water for high-temperature Daqu prepared in Example 1.

[0030] After the anqu process is completed, the prepared water is sprayed on the top surface and around the koji heap at a rate of 1.5% ± 0.5% of the grain input per room. It is required that the sprayed water be as uniform and fine as possible, with more water sprayed around the koji heap and less in the middle (0.3% - 0.5% in the middle, and the rest sprayed around).

[0031] Control room: Sprayed with clear water.

[0032] The prepared high-temperature daqu and the control clear water are sprayed onto the koji heaps after the anqu process in the room using the same spraying method, and then incubated with heat preservation. When the koji is disassembled, the colors of the semi-finished koji prepared are detected as shown in the following table:

[0033] Table 1 Colors of semi-finished koji

[0034]

[0035] As can be seen from Table 1, in the experimental room: 88% yellow koji, 5% black koji, 7% white koji; in the control room: 84% yellow koji, 6% black koji, 10% white koji; spraying the high-temperature daqu with the water prepared in Example 1 can improve the fermentation quality and color ratio of the koji blocks at the top of the koji heap and reduce the white koji.

[0036] Grade detection of the semi-finished koji in the two rooms was carried out, and the results are shown in Table 2:

[0037] Table 2 Grade ratio of semi-finished koji

[0038]

[0039] As can be seen from Table 2, in the experimental room: 26% special grade, 74% first grade, 0% ordinary grade; in the control room: 25% special grade, 75% first grade, 0% ordinary grade; the proportion of special grade semi-finished koji in the experimental room has increased.

[0040] The determination results of the flavor substance content of the semi-finished koji are shown in Table 3:

[0041] Table 3 Types and contents of flavor substances

[0042]

[0043]

[0044] A total of 33 volatile flavor substances were determined, including 8 pyrazines, 7 alcohol alkenes, 8 aldehyde ketone acids, and 10 other flavor substances. The pyrazine content in the experimental room is 652.88 μg / g higher than that in the control room, and the alcohol alkene content in the experimental room is slightly higher than that in the control room by 12 μg / g. The contents of aldehydes, ketones, and acids in the experimental room are slightly higher than those in the control room by 13.12 μg / g. Using motherwort in the water incubation test has a certain promoting effect on improving the flavor of daqu.

[0045] The above-described embodiments merely represent the specific implementation manners of the present application. The description thereof is relatively specific and detailed, but it should not be construed as a limitation on the protection scope of the present application. It should be noted that for those of ordinary skill in the art, without departing from the concept of the technical solution of the present application, several variations and improvements can still be made, and these all fall within the protection scope of the present application.

Claims

1. A method for preparing high-temperature Daqu water, characterized in that: The steps include: The step (1) is prepared by soaking mother grass in water.

2. The method for preparing high-temperature Daqu water according to claim 1, characterized in that: The mother grass in step (1) is finely chopped rice straw that has been used for multiple turns and fermentation for more than 2 months during the koji making process.

3. The method for preparing high-temperature Daqu water according to claim 1, characterized in that: The mass ratio of the mother grass to water is 7±0.5:

100.

4. The method for preparing high-temperature Daqu water according to claim 1, characterized in that: The mother grass is soaked in water for 3 hours at a water temperature of 25° C. to 30° C.

5. The method for preparing high-temperature Daqu water according to claim 1, characterized in that: The mother grass is soaked in water for 3 to 24 hours at a water temperature of ≤24°C.

6. A high-temperature Daqu water dosage, characterized in that: The product is prepared by the method for preparing high-temperature Daqu using water as described in any one of claims 1 to 5.

7. A method for using high-temperature Daqu water, characterized in that: The high-temperature Daqu water is the high-temperature Daqu water as claimed in claim 6, and the use steps include: spraying it in the fermentation room after the Anqu is completed.

8. The method for using high-temperature Daqu water according to claim 7, characterized in that: The amount of water to be sprinkled is 1.5%±0.5% of the amount of feed added, and is sprinkled on the top surface and surrounding areas of the koji pile.

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