Preparation method of grass-fruit-flavor yeast for making hard liquor and method for brewing honey orchid-flavor liquor by using yeast for making hard liquor

Abstract

The invention belongs to the technical field of bioengineering and white spirit brewing, and particularly relates to a preparation method of grass-fruit-flavor yeast and a method for brewing honey orchid-flavor white spirit by using the yeast. The preparation method of the amomum tsao-ko fragrant yeast comprises the following steps: S301, preparing a yeast embryo, S302, collecting yeast and collecting sweat, and S103, culturing and preparing the yeast, thereby finally preparing the amomum tsao-ko fragrant yeast. According to the invention, the novel honey orchid-flavor liquor is obtained, and the liquor does not cause drunkenness, headache, hangover and thirst after being drunk, has extremely low harmful factors, and belongs to healthy liquor advocated by the country.

Description

Technical Field

[0001] The present disclosure relates to the technical fields of bioengineering and Chinese liquor brewing, and particularly relates to a preparation method of a tsaoko - flavored daqu and a method for brewing honey orchid - flavored Chinese liquor using this daqu. Background Art

[0002] As a unique traditional liquor in China, Chinese liquor has formed diversified processes and flavor characteristics during its long - term development process and enjoys a global reputation. It is listed among the world's six major distilled liquors together with brandy, whisky, rum, vodka, and gin. With the diversification of consumers' taste demands and the intensification of market competition, as a social medium, Chinese liquor needs to be continuously innovated to meet the market's pursuit of novel tastes. High - quality Chinese liquor products should have distinct personalities and be able to meet the diversified taste demands of the market.

[0003] Modern daqu - based liquor brewing, as the core carrier of traditional Chinese solid - state fermentation technology, has many bottlenecks in technological innovation. Although flavor barriers have been constructed through microbial diversity, flavor types have been solidified by controlling the fermentation temperature of daqu, the health attributes of liquor products have been improved through innovative process coupling, and the dependence on artificial additives has been reduced; however, there are still many challenges in technological bottlenecks: 1. Process complexity and cost out - of - control: Traditional daqu processes need to go through "three highs and three longs" (high - temperature koji making, high - temperature stacking, high - temperature fermentation; long production cycle, long storage time, long aging time of daqu). Taking Kunsha sauce - flavored liquor as an example, a single - round fermentation takes 30 days, the whole process takes 5 years, the liquor yield is only 20%, and the labor cost per ton of liquor reaches 30,000 yuan. In contrast, the fermentation cycle of the bran koji method is 7 days, and the liquor yield is 80%, but the flavor is significantly single - dimensional; 2. Problem of microbial controllability: Open - type koji making leads to poor stability of the microbial community, and environmental fluctuations are likely to cause contamination by miscellaneous bacteria (such as penicillium producing aflatoxin). Although the "aged koji" strategy (storing for 36 months) reduces the activity of miscellaneous bacteria, the activity of core functional bacteria (such as thermophilic bacillus) also decays synchronously, and it is necessary to rely on experience to adjust the koji ratio; 3. Contradiction between environmental protection and resources: The "grain - to - koji ratio" of daqu - based liquor is as high as 1:1. Each ton of liquor consumes 2.5 tons of wheat and 5 tons of sorghum, and the high - temperature cooking energy consumption is 3 times that of the liquid - state method. Although some enterprises have introduced intelligent temperature control (such as infrared monitoring of the temperature gradient in the cellar), the treatment of solid - liquid waste (distiller's grains, koji residues) still relies on traditional composting, and the carbon emission intensity reaches 12.6 kg CO2 / liter, far exceeding the average level of international distilled liquors.

[0004] In the future, innovating daqu formulas and processes is the mainstream direction for brewing fresh - flavored and healthy liquor products. It is necessary to balance tradition and efficiency through interdisciplinary innovation. Otherwise, in the wave of industrialization, it may become a cultural symbol rather than an industrial pillar. Summary of the Invention

[0005] In view of this, the present disclosure provides a method for preparing a tsaoko - flavored daqu and a method for brewing Milanjian - flavored baijiu using this daqu. The present disclosure not only provides a new variety of Milanjian - flavored baijiu with pure honey fragrance, soft, sweet and mellow taste when entering the mouth, and mellow and refreshing aftertaste; but also the methanol content causing headache is far lower than the value of 100 mg / L of healthy baijiu promoted by the Ministry of Industry and Information Technology of China, and the content of harmful component acetaldehyde causing hangover is less than 1 mg / L. The liquor brewed by the present disclosure does not cause a headache, does not cause a hangover (quickly sobers up), and does not cause thirst when tasted by people, completely solving the drinking sequelae of most baijiu on the market.

[0006] In the first aspect of the present disclosure, a method for preparing a tsaoko - flavored daqu is disclosed, and the steps are as follows: S101 Prepare koji embryos: Carry out according to the following three units respectively: S101 - 1 Moistening materials: Respectively crush 50% of barley and 20% of peas, then mix them, add 30 - 40% of deionized water at 40 °C (such as 30%, 35%, 40%) and soak for 8 - 24 hours (such as 8h, 12h, 16h, 20h, 24h), adjust the pH to 6.0, and take it out to dry after the deionized water is completely absorbed to obtain the wheat - bean moistened mixture; S101 - 2 Extract active substances from Polygonum hydropiper and Dancong: Respectively apply supercritical CO2 extraction according to the ratio of 4% of Polygonum hydropiper and 1% of Dancong, and mix them after extraction to obtain plant extract powder; S101 - 3 Add the plant extract powder obtained in S101 - 2 and 25% of wheat bran into the wheat - bean moistened mixture obtained in S101 - 1, and mix them evenly to obtain koji embryos.

[0007] S102 Collect koji and let it sweat: Carry out according to the following three steps: S102 - 1 Prepare compound bacterial agent: The following 12 kinds of bacteria: Rhizopus arrhizus, Saccharomycopsis fibuligera, Thermoactinomyces daqu, Eurotium chevalieri, Torulaspora delbrueckii, Issatchenkia orientalis, Lactobacillus brevis, Lactobacillus sakei, Pichia anomala, Pseudomonas mendocina, Weissella confusa, Deinococcus, are mixed evenly according to the weight ratio of 10︰15︰10︰9︰15︰6︰4︰6︰10︰6︰6︰3 to obtain the compound bacterial agent; S102 - 2 Collect koji and make blocks: Evenly sprinkle the compound bacterial agent obtained in S102 - 1 into the koji embryos obtained in S101, mix them evenly, and use a koji - collecting and block - making machine to make koji blocks; S102 - 3 Let the koji blocks sweat: Move the koji blocks obtained in S102 - 2 into a special koji - culturing room, stack them in a pyramid shape on sterilized rice husks, keep at normal temperature and ventilated until the surface of the koji blocks is slightly hard.

[0008] S103 Cultivate koji to make daqu: Complete the cultivation of koji to make tsaoko - flavored daqu through the following five steps: S103-1 Culturing the starter: Cover the stacked koji blocks with a layer of disinfected reed mats, do not ventilate, control the indoor temperature at 28 °C and the humidity at 85%, and culture for 1 - 5 days (e.g., 1d, 3d, 5d); S103-2 Saccharification: After S103-1, raise the temperature in the koji culturing room to 50 °C and control the humidity at 70%. Ventilate twice for 30 minutes on the first day (with an interval of 12 hours each time), then ventilate once a day for 30 minutes. Turn the koji once on the second day, and then turn the koji once every other day. In this way, saccharify and culture the koji for 7 - 15 days (e.g., 7d, 9d, 11d, 13d, 15d); S103-3 Aroma culturing: After completing the saccharification in S103-2, lower the temperature in the koji culturing room to 35 °C and adjust the humidity to 65%. Do not ventilate, turn the koji once on the second day, and then turn the koji once every other day. In this way, culture the aroma for 5 - 11 days (e.g., 5d, 7d, 9d, 11d); S103-4 Stabilizing the koji: After completing the aroma culturing in S103-3, further lower the temperature to 25 °C, adjust the humidity to 50%, and fully ventilate. Turn the koji once on the first day, and then turn the koji once every other day. In this way, stabilize the koji for 7 - 15 days (e.g., 7d, 9d, 11d, 13d, 15d); S103-5 Transferring the pile: After completing the stabilization of the koji in S103-4, transfer the koji to a dry, ventilated and cool koji storage room, store it for at least three months before it can be used; finally, obtain the large koji with tsaoko fruit aroma type.

[0009] The preferred proportion of the raw material combination of this tsaoko fruit aroma type large koji is: by weight, 50 parts of barley, 20 parts of peas, 25 parts of wheat bran, 4 parts of polygonum hydropiper, and 1 part of dancong.

[0010] In the second aspect of the present disclosure, a brewing method of honey orchid aroma type liquor is provided, which includes a tsaoko fruit aroma type large koji in the first aspect, and its brewing method includes the following steps: S201 Pretreatment of raw materials such as grains: All raw materials are carried out according to the following three steps: S201-1 Crushing and juicing: Crush sorghum into grits with 4 - 6 petals, crush wheat, rice and peas respectively through a 20-mesh sieve, crush the S103 tsaoko fruit aroma type large koji through a 40-mesh sieve, peel and juice red delicious apples (freeze the fruit residues for later use), and the above-treated raw materials are ready for use; S201-2 Moistening the grits of sorghum, wheat, rice and peas respectively: Add deionized water at 55 °C accounting for 38% of the total weight of the raw materials to the sorghum grits, drain after 4 - 8 hours (e.g., 4h, 6h, 8h); Mix the grits of wheat, rice and peas in a steamer, introduce steam at 110 °C for 15 minutes, and set aside; S201-3 Ingredients and stack saccharification: Mix the sorghum, wheat, rice and peas obtained in S201-2 evenly by weight, then add Red Delicious apple juice according to the weight ratio, mix evenly and send into the retort, introduce steam, control the initial steam temperature to 28°C, and slowly increase the temperature to 50°C within 48 hours. The final moisture content in the grits is 55%, and dynamic water replenishment can be implemented through online monitoring; finally, cooked grits are obtained.

[0011] S202 Take out the cooked noodles obtained in S201 and spread it to cool to 21-25℃ (for example: 21℃, 23℃, 25℃), then add the cardamom-flavored Daqu powder obtained in S103 (qu-grain ratio 1:10∽20) according to the total weight ratio of the initial raw materials of sorghum, wheat, rice, and peas. The qu materials must be mixed evenly without lumps to obtain the mash.

[0012] S203. Fermentation in a tank: divided into three units for controlled fermentation to obtain the final fermented grains: S203-1 Pre-fermentation: The mash obtained in S202 is transported to a fermentation tank, the temperature is controlled at 28-32°C (e.g. 28°C, 30°C, 32°C), the pre-fermentation time is 7-11 days (e.g. 7d, 9d, 11d), and when the pH value is monitored to be 4.0, it enters the second unit; S203-2 Main fermentation: Cool the fermentation tank to 22-25℃ (e.g. 22℃, 23℃, 24℃, 25℃), add high temperature resistant active dry yeast according to the total weight ratio of the initial raw materials of sorghum, wheat, rice and peas (ratio of yeast to grain is 1∽2:100), start the mixer and stir slowly for 30 minutes before stopping. The main fermentation time is 15-21 days (e.g. 15d, 18d, 21d). When the ethyl acetate is monitored to be ≥1200mg / L, enter the third unit; At the same time, if the pH of the fermentation tank rises to 4.5 or above through online monitoring, the fermentation tank is dynamically and quickly supplemented with the remelted and disinfected Red Delicious apple pomace, with the added amount being 1-7% (for example: 1%, 3%, 5%, 7%) of the weight ratio of the fermentation tank mash; S203-3 Post-fermentation: Cool the fermentation tank to 15-18℃ (for example, 15℃, 16℃, 17℃, 18℃). The post-fermentation time is 30-45 days (for example, 30d, 35d, 40d, 45d). When isopentanol is monitored to be ≤350mg / L, the post-fermentation is considered completed.

[0013] S204 Distillation: The mash obtained in S203 is transferred to the distillation kettle for distillation. The steam pressure is set to 0.08MPa and the distillation rate is set to 2L / min. The head of the wine ≤52° is pinched off (intercepted), the middle section of the liquor at 52°±1° is retained, and the tail of the liquor <51° is removed to obtain the honey orchid-flavored liquor.

[0014] The raw material combination of the milan-flavored liquor disclosed in the present invention is as follows according to the weight ratio: the grains include: 45-55 parts of sorghum, 20-30 parts of wheat, 10-20 parts of rice, 1-10 parts of peas, and 1-10 parts of Red Marshal apples; the cardamom-flavored Daqu is 10-25% of the total weight of the grain raw materials; the high temperature-resistant active dry yeast is 1-2% of the total weight of the grain raw materials.

[0015] The raw materials of the milan-flavored liquor disclosed in the present invention are preferably combined according to the following weight ratios: grains include 50 parts of sorghum, 25 parts of wheat, 15 parts of rice, 5 parts of peas, and 5 parts of Red Marshal apples; the tsaoko-flavored Daqu accounts for 15% of the total weight of the grain raw materials; and the high-temperature-resistant active dry yeast accounts for 1.5% of the total weight of the grain raw materials.

[0016] In summary, the present disclosure has the following positive innovative effects: 1. Red Delicious Apple Co-fermentation: Fructose directly participates in alcohol fermentation, and the precursor of β-damascone is oxidized by Eurotium Shevardaceae to produce the signature honey orchid aroma; 2. Layered temperature-controlled fermentation: precise temperature control in the first and last stages, taking into account saccharification, aroma production and health factor regulation; 3. Intelligent dynamic feeding: add Red Delicious apple pomace according to real-time metabolic data to enhance the production of terpenes; 4. The synergistic effect of bacterial flora is obvious: through intelligent and dynamic allocation of functional bacteria weights, saccharification, aroma production and acidity control are balanced to avoid the problem of excess lactic acid / acetic acid in traditional processes; 5. Precise flavor control: The combined effect of Eurotium Sheva (nutty aroma) and Saccharomyces Delbucone (floral and fruity aroma) forms a rich honey-flavored base; 3. Health attribute enhancement: Polygonum hydropiper flavonoids + monolinalool + fusion of Weissella EPS greatly reduce the content of harmful factors methanol and acetaldehyde. After testing the samples, the content is far lower than the national standard. The methanol content is 1 / 15 of the national standard, and the formaldehyde content is almost negligible (see attached Figure 1 , Attachment Figure 2 , Attachment Figure 3 ); It can be seen that the present invention combines the intelligent collaborative optimization of traditional technology and raw material flora technology. After experimental inspection, the liquor brewed by the present invention has obtained a unique honey orchid flavor, and its health attributes of no intoxication, no headache, no hangover and no dry mouth after drinking have been greatly enhanced, so that the flavor, efficiency and health attributes are perfectly unified.

[0017] Key product indicators: . BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is the gas chromatogram for methanol detection; Figure 2 It is the ultraviolet spectrophotometer spectrum (1) for formaldehyde detection; Figure 3 It is the ultraviolet spectrophotometer spectrum (2) for formaldehyde detection.

Claims

1. A method for preparing tsaoko-flavored Daqu, characterized in that: The following steps are involved: S101 Preparation of koji base: The process is carried out in the following three units: S101-1 Wetting material: grind and mix 50% barley and 20% peas respectively, add 30-40% deionized 40°C warm water and soak for 8-24 hours, adjust the pH to 6.0, take out and dry after the deionized water is completely absorbed, and obtain the barley-pea soaking mixture; S101-2 Extraction of active substances from Polygonum hydropiper and Monophyllum: 4% Polygonum hydropiper and 1% Monophyllum were extracted using supercritical CO2, and then mixed to obtain plant extract powder; S101-3 Add the plant extract powder obtained in S101-2 and 25% of wheat bran to the wheat and bean soaked mixture obtained in S101-1, mix thoroughly, and obtain koji embryo; S102: Collecting the koji and relieving sweat: Follow the following three steps: S102-1 Preparation of a composite bacterial agent: the following 12 bacteria: Rhizopus arrhizus, Saccharomyces cerevisiae, Thermoactinomyces daquensis, Eurotium shevarium, Torulella delbrueckii, Issaffron orientalis, Lactobacillus brevis, Lactobacillus sakei, Wickham's yeast, Pseudomonas mendocinosus, Weissella fusion, and Deinococcus spp. are mixed uniformly in a weight ratio of 10:15:10:9:15:6:4:6:10:6:6:3 to obtain a composite bacterial agent; S102-2 Collecting and making blocks: Evenly sprinkle the composite bacterial agent obtained in S102-1 into the koji embryo obtained in S101, mix evenly, and use a koji collecting and making block machine to make koji blocks; S102-3: Sweat absorption of koji blocks: Move the koji blocks obtained in S102-2 into a special koji cultivation room, stack them in a triangular shape on sterilized rice husks, keep them at room temperature and ventilate them until the surface of the koji blocks becomes slightly hard; S103: Preparation of koji: Preparation of koji is completed through the following five steps to obtain the tsaoko-flavored koji: S103-1 Bacteria cultivation: Cover the stacked koji blocks with a layer of sterilized reed mats, do not ventilate, control the room temperature at 28°C and humidity at 85%, and cultivate bacteria for 1-5 days; S103-2 Saccharification: After S103-1, raise the temperature in the koji cultivation room to 50℃ and control the humidity to 70%. Ventilate the room for 30 minutes twice on the first day (12 hours apart each time), then ventilate once a day for 30 minutes each time. Turn the koji once on the second day, and then turn it every other day. Do this for 7-15 days. S103-3 Fragrance cultivation: After completing S103-2 saccharification, lower the temperature in the fermentation room to 35°C and adjust the humidity to 65%, without ventilation. Turn the koji once the next day, and then turn it over every other day. Fragrance cultivation takes 5-11 days. S103-4 Stabilizing the koji: After completing S103-3, further lower the temperature to 25℃, adjust the humidity to 50%, ventilate thoroughly, turn the koji once on the first day, and then turn it every other day. Stabilize the koji for 7-15 days. S103-5 Transferring the pile: After completing S103-4 stabilization of the koji, transfer the koji to a dry, ventilated, and cool koji storage room and store it for at least three months before use; the final product is the grass-fruit-flavored koji.

2. The method for preparing the tsaoko-flavored Daqu according to claim 1, characterized in that: The preferred ratio of the raw material combination of the Tsaoko-flavored Daqu is: by weight, 50 parts of barley, 20 parts of peas, 25 parts of bran, 4 parts of Polygonum hydropiper, and 1 part of Dancong.

3. The method for preparing the tsaoko-flavored Daqu according to claim 1, characterized in that: The composite bacterial agent is composed of the following 12 bacteria: Rhizopus arrhizus, Saccharomyces cerevisiae, Thermoactinomycetes of Daqu, Eurotium shevarium, Pseudomonas aeruginosa, Issaffron orientalis, Lactobacillus brevis, Lactobacillus sakei, Wickham's yeast, Pseudomonas mendocinosum, Weissella fusion, and Deinococcus, and their preferred proportions are in the above order, and their weight ratios are 10:15:10:9:15:6:4:6:10:6:6:

3.

4. A method for brewing honey orchid-flavor liquor, characterized in that: The following steps are involved: S201 Pretreatment of grain and other raw materials: All raw materials are processed in the following three steps: S201-1 Crushing and juicing: crush sorghum into 4-6 petals, crush wheat, rice and peas respectively and pass through a 20-mesh sieve, crush S103 grass-fruit flavored Daqu through a 40-mesh sieve, peel and juice Red Delicious apples (freeze the pomace for later use), and the above processed raw materials are set aside; S201-2 Wetting sorghum, wheat, rice and peas separately: add 38% of the total weight of the raw materials and 55℃ deionized water to sorghum grits, drain after 4-8 hours and set aside; mix wheat, rice and pea grits in a steamer, pass 110℃ steam for 15 minutes and set aside; S201-3 Ingredients and stacking saccharification: first mix the sorghum, wheat, rice and peas obtained in S201-2 evenly by weight, then add Red Delicious apple juice according to the weight ratio, mix evenly and send into the retort, introduce steam, control the initial steam temperature to 28°C, and slowly increase the temperature to 50°C within 48 hours. The final moisture content in the grits is 55%, and dynamic water replenishment can be implemented through online monitoring; finally, cooked grits are obtained; S202 Take out the cooked noodles obtained in S201, spread them out to cool to 20-25°C, add the grass fruit flavored Daqu powder obtained in S103 (the ratio of qu to grain is 1:10∽20) according to the total weight ratio of the initial raw materials of sorghum, wheat, rice and peas, and mix the qu materials evenly without lumps to obtain the fermented grains; S203. Fermentation in a tank: divided into three units for controlled fermentation to obtain the final fermented grains: S203-1 Pre-fermentation: The mash obtained in S202 is transported to the fermentation tank, the temperature is controlled at 28-32°C, the pre-fermentation time is 7-11 days, and when the pH value is monitored to be 4.0, it enters the second unit; S203-2 Main fermentation: Cool the fermentation tank to 22-25℃, add high temperature resistant active dry yeast according to the total weight ratio of sorghum, wheat, rice and peas (ratio of yeast to grain is 1∽2:100), start the mixer and stir slowly for 30 minutes before stopping. The main fermentation time is 15-21 days. When the ethyl acetate is monitored to be ≥1200mg / L, enter the third unit; At the same time, if the pH of the fermentation tank rises to 4.5 or above through online monitoring, the fermentation tank is dynamically and quickly supplemented with red marshmallow apple pomace that has been remelted and disinfected, and the amount added is 1-7% of the weight ratio of the fermentation tank mash; S203-3 Post-fermentation: Cool the fermentation tank to 15-18°C. The post-fermentation time is 30-45 days. When the isopentanol content is monitored to be ≤350mg / L, the post-fermentation is considered complete. S204 Distillation: The mash obtained in S203 is transferred to the distillation kettle for distillation. The steam pressure is set to 0.08MPa and the distillation rate is set to 2L / min. The head of the wine ≤52° is pinched off (intercepted), the middle section of the liquor at 52°±1° is retained, and the tail of the liquor <51° is removed to obtain the honey orchid-flavored liquor.

5. The brewing method of the honey orchid-flavor liquor according to claim 4, characterized in that: The raw material combination of the milan-flavored liquor is as follows according to the weight ratio: the grains include: 45-55 parts of sorghum, 20-30 parts of wheat, 10-20 parts of rice, 1-10 parts of peas, and 1-10 parts of Red Marshal apples; the cardamom-flavored Daqu is 10-25% of the total weight of the grain raw materials; and the high temperature-resistant active dry yeast is 1-2% of the total weight of the grain raw materials.

6. The brewing method of the honey orchid-flavor liquor according to claim 4, characterized in that: The preferred combination of raw materials for the milan-flavored liquor is as follows by weight: grains include 50 parts of sorghum, 25 parts of wheat, 15 parts of rice, 5 parts of peas, and 5 parts of Red Marshal apples; tsaoko-flavored Daqu accounts for 15% of the total weight of the grain raw materials; and high-temperature-resistant active dry yeast accounts for 1.5% of the total weight of the grain raw materials.

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