Formula and brewing method for brewing fragrant liquor using mung beans instead of peas

Abstract

The present invention discloses a formula and brewing method for brewing a light-fragrance liquor using mung beans instead of peas. The present invention relates to the brewing field of white wine. The formula is composed of daqu and kaoliang, wherein the mass percentage of the kaoliang and daqu is 100:20-25. The daqu includes barley, peas, and mung beans. The daqu includes 58-65% barley, 30-35% peas, and 5-10% mung beans by mass, and the starch content of the kaoliang is ≥70%. The formula and brewing method of a light-fragrance liquor brewed using mung beans instead of peas of the present invention, by adding mung beans, while retaining the elegant and pure style of traditional light-fragrance liquor, give a more rounded and mellow taste experience. The unique plant fragrance of mung beans also produces exquisite flavor synergy with substances such as pea-derived vanillin, so that the finished wine presents the sensory characteristics of being clear but not light, mellow but not strong. By introducing mung bean raw materials, the dependence on high-priced peas can be effectively reduced, directly reducing the procurement cost of raw materials per ton of wine.

Description

Technical Field

[0001] The invention relates to the field of liquor brewing, and in particular to a formula and a brewing method for fragrant liquor brewed with mung beans replacing peas. Background Art

[0002] Traditional Daqu is the core saccharifying and fermenting agent for the brewing of Chinese liquor. Barley and peas are used as the main raw materials in a ratio of 6:4 or 7:3. It has been used in the field of light-fragrance liquor brewing to this day. Barley occupies an important position in traditional Daqu raw materials. It is rich in 65-68% starch, which provides a sufficient energy source for microbial growth and fermentation. At the same time, the rich cellulose makes the koji have a loose structure, which provides a good initial colonization environment for aerobic microorganisms such as molds and yeasts. In addition, barley has more husks and dissipates heat quickly. This characteristic creates the temperature control characteristics of the koji that are fast to ignite and anneal, which can effectively control the temperature changes during the koji making process and have an important impact on the growth and metabolism of microorganisms.

[0003] Peas complement barley's shortcomings with their unique composition. They contain 20-25% high protein, along with adhesive substances like pea gum. These substances significantly improve barley's poor formability, ensuring a well-formed koji. Furthermore, peas contain amino acids and thiamine, which are key flavor precursors that contribute to the characteristic "light, sweet aroma" of light-fragrance baijiu. Through complex biochemical reactions during fermentation, they impart their distinctive flavor.

[0004] However, in the combination of raw materials, although the looseness of barley and the stickiness of peas are complementary in theory, in the actual production process, it is difficult for the two to balance the rate of water and heat loss. Barley has more husks, which leads to larger gaps in the koji, which directly weakens the heat storage capacity of the koji; and the excessive stickiness of peas will inhibit the penetration of oxygen inside the koji, and ultimately lead to uneven distribution of microorganisms inside the koji. The density of the koji skin bacteria is significantly higher than that of the koji core, which seriously affects the uniformity of the fermentation effect. From the perspective of nutritional components, barley has a low protein content of only 10-12%, and the starch content of peas is insufficient, about 40%. This imbalance in the carbon-nitrogen ratio greatly limits the metabolic efficiency of microorganisms. Specifically, the saccharification power is at a low level of 150-200U / g, and the liquefaction power is only 0.8-1.2g starch / (g・h), which is difficult to meet the needs of efficient fermentation.

[0005] The current natural inoculation method, due to the uncontrollable nature of environmental microorganisms, leads to significant fluctuations in the bacterial flora. The proportions of Bacillus, Lactobacillus, and yeast can vary by over 30% between batches of Daqu. This instability directly impacts fermentation consistency, negatively impacting the stability of the wine's flavor. Furthermore, the high protein content in peas is a breeding ground for spoilage bacteria, such as Staphylococcus. To inhibit the growth of contaminants, high-temperature dehumidification is required during production. However, while this process suppresses contaminants, it also kills some beneficial microorganisms, such as ester-producing yeasts, reducing esterase activity and affecting the production of flavor compounds.

[0006] Under traditional recipes, the activities of α-amylase and neutral protease are low. This insufficient enzyme activity can extend the fermentation cycle to 28-35 days, increase the residual sugar content to >5%, and reduce the wine yield by 10-15%, seriously affecting production efficiency and economic benefits.

[0007] The existing formula relies too much on single fragrant substances such as vanillin provided by peas, and lacks complex aromatic components such as furanone and maltol from wheat, resulting in the wine being light but not mellow, which cannot meet the high-end market's demand for rich flavor levels.

[0008] At the same time, barley's rapid heat absorption requires precise control of the duration of the damp heat period during production. However, in actual production, the ambient temperature and humidity fluctuate frequently, making it easy for heat accumulation due to the stickiness of peas to cause koji burning, or for the loose barley grain to cause moisture loss and dry bark, posing a significant challenge to process control.

[0009] Furthermore, the traditional treading and turning processes rely on skilled workers, resulting in high labor intensity and low efficiency, with an average daily output of less than 1 ton per person. When attempts are made to replace this with mechanized methods, uneven pressure can easily damage the pore structure of the koji, hindering the colonization and growth of microorganisms.

[0010] The starch conversion rate of barley-pea koji is 68-72%, which is lower than the 75-80% of wheat koji. At the same time, the price of peas is relatively high, with a premium of 20-30% over wheat. This undoubtedly pushes up the cost per ton of wine and reduces the market competitiveness of the product. The traditional culture process will produce a large amount of CO2 and volatile organic compounds, and currently relies mainly on natural emissions from open koji rooms. This method does not meet modern clean production standards and faces greater environmental pressure.

[0011] Therefore, it is necessary to propose a formula and a brewing method for brewing a fragrant liquor by replacing peas with mung beans to solve the above problems. Summary of the Invention

[0012] The main purpose of the present invention is to provide a formula and a brewing method for brewing fragrant liquor using mung beans instead of peas, which can effectively solve the problems in the background technology.

[0013] To achieve the above object, the technical solution adopted by the present invention is:

[0014] A formula for brewing light-fragrance liquor using mung beans instead of peas is provided. The formula comprises daqu and sorghum, wherein the mass percentage of sorghum to daqu is 100:20-25. The daqu comprises barley, peas, and mung beans, and the daqu comprises 58-65% barley, 30-35% peas, and 5-10% mung beans by mass. The starch content of the sorghum is ≥70%.

[0015] Preferably, the Daqu comprises 62% barley, 33% peas, and 5% mung beans by mass, and the mass ratio of Daqu to sorghum is 22:100.

[0016] Preferably, the daqu comprises 60% barley, 32% peas, and 8% mung beans in terms of mass percentage, and the mass percentage of daqu to sorghum is 23:100.

[0017] Preferably, the daqu comprises 58% barley, 32% peas, and 10% mung beans in terms of mass percentage, and the mass percentage of daqu to sorghum is 24:100.

[0018] A method for brewing light-fragrant liquor by using mung beans instead of peas comprises the following steps:

[0019] S1: Pretreatment: soak the barley and peas in water at 25°C for 6 hours, controlling the moisture content to 14±0.5%, and then pile them for soaking for at least 6 hours; steam-inactivate the mung beans: steam-treat the mung beans at 105°C for 5 minutes to inactivate lipoxygenase; after steam-inactivate the mung beans, crush them to a particle size of 0.3-0.5mm, ensuring a 40-mesh sieve pass rate of ≥95% to ensure effective release of polysaccharides;

[0020] S2: Mixing and grinding treatment, the pretreated barley, peas, and mung beans are added to a mixer according to the mass percentage, mixed at a speed of 15 rpm for 20 minutes, and then ground using a roller mill until the passing rate of a 40-mesh sieve is ≥90%, thereby forming a mixture of barley, peas, and mung beans;

[0021] S3: Add water to form a billet. Add 38-40% water at 30°C to the mixture and stir until the water is evenly distributed. Use a twin-screw extruder at a pressure of 0.6±0.05 MPa to produce a billet with a size of 20 cm×10 cm×5 cm. The billet density is controlled at 1.15±0.05 g / cm 3 , porosity 35-40%;

[0022] S4: 0-48 hours of koji room culture and mold growth period. The koji room culture adopts natural inoculation of environmental microorganisms. The initial strains are from the air in the koji room and the bacteria attached to the surface of the equipment. The koji blanks are placed in the koji room and the temperature is raised from 28°C to 30°C at a heating rate of 0.04°C / min. The relative humidity of the koji room is maintained at 85±3% using an ultrasonic humidifier to achieve a colonization rate of Rhizopus and yeast of more than 90%. The testing standard is GB4789.15-2016;

[0023] S5: 48-120 hours of hot and cold period for culture in the koji room, specifically including gradient temperature control: 2°C daily temperature increase, 3°C temperature increase in the last 24 hours, average temperature increase rate equal to 0.083°C / h, from 48°C to 55°C, temperature fluctuation ≤±0.3°C;

[0024] Intermittent humidification program: humidity changes every 8 hours, humidification time is 2 hours;

[0025] Used to increase the proportion of thermophilic Streptococcus to 25%;

[0026] S6: 120-144 hours of high-temperature cultivation in the koji room, the temperature in the koji room is maintained at 58-60°C, the humidity is reduced to the initial humidity of 65±5%, and then to 55% to eliminate lactic acid bacteria, and the survival rate of Bacillus is less than 5%. Based on this, mung bean koji blocks are prepared;

[0027] S7: Steaming treatment: crush the mung bean koji blocks into 60 mesh to obtain mung bean koji powder, crush the sorghum into 60 mesh, mix with the mung bean koji powder in proportion, then add 50% of the mass of sorghum water to moisten the material, and cook at normal pressure for 60 minutes, with a gelatinization degree ≥ 95%;

[0028] S8: Temperature-controlled fermentation, including a 1-7 day low-temperature saccharification period: the cooked material is transferred to the fermentation tank, the temperature is controlled at 28.0℃-30.0℃, and the heating rate is 0.119℃ / h. During this period, the mash is turned once a day using a mash turner at a speed of 3 rpm, with a doubling time of 120 minutes. The oxygen content is maintained at 8-10% to activate the saccharifying enzyme and ensure that the residual sugar content is ≤10%;

[0029] During the main fermentation period of 8-18 days, the temperature is controlled at 32.0℃-35.0℃, and the heating rate is 0.114℃ / h. During this period, the mash is turned once every 48 hours using a mash turner with a speed of 3rpm, and the doubling time is 90 minutes. The oxygen content is controlled at 5-7%. At this time, the alcohol production rate is 1.2-1.5%vol / day, and the acidity is also maintained at ≤2.0mmol / L.

[0030] 19-25 days of esterification period: the temperature is controlled at 35.0℃-25.0℃, the cooling rate is 0.417℃ / h, and the fermentation is carried out in a sealed state with an oxygen content of less than 1%. At the same time, turning over of the mash is prohibited. At this time, the ethyl acetate synthesis is ≥1600mg / L, and the mash is formed;

[0031] S9: Distillation treatment, prepare the retort and tail tank, preheat the empty retort to 80℃ for 5 minutes, and then fill the mash with the bulk density of 0.85±0.03g / cm 3 The lower layer of the retort is filled with mash with a particle size of 5-8mm, and the upper layer is filled with mash with a particle size of 2-4mm. The distillation also includes a head interception stage: when the alcohol content of the distillate is greater than 75%vol, the diverter valve is activated, and the collection volume accounts for 2% of the total base wine, until the methanol concentration is ≤0.6g / L;

[0032] Main wine collection stage: gas phase temperature is strictly maintained at 78-95℃, steam pressure is constant at 0.10±0.002MPa, flow rate is 0.8m 3 / h, collect the distillate in the range of 75%-50% vol of alcohol content, and the ethyl acetate content must be ≥1.6g / L;

[0033] Wine tail interception stage: when the alcohol content is less than 50%vol, the wine is switched to the wine tail tank, and the n-propanol concentration threshold is ≤0.3g / L. If it exceeds the limit, it will be discarded;

[0034] S10: Aging process, transferring the wine treated in S9 to purple clay pottery, specifically including the following stages:

[0035] 0-6 months oxidative polymerization period: the dissolved oxygen content is maintained at 0.8mL O2 / (L·a) to promote the condensation of aldehydes into acetals;

[0036] 6-18 months of esterification-dominant period: the temperature drops to 14-16°C, acid-catalyzed esterification reaction, and the esterification rate constant k=0.015L / mol·h;

[0037] 18-24 months of association equilibrium period: the humidity is raised to 72±1%, based on which the brewing of liquor is completed.

[0038] Preferably, the humidity changes in a cycle of 70% to 85% to 70%; when the temperature is raised from 48°C to 50°C, it is used to activate thermophilic Streptococcus and inhibit lactic acid bacteria; when the temperature is raised from 52°C to 55°C, it is used to enrich thermoresistant Bacillus and eliminate Staphylococcus.

[0039] Preferably, in the S6, the humidity target for 0-6 hours is 65%-62%, and the cooling rate is 0.5% / h, which are used to avoid sudden cracking of the koji surface; the humidity target for 6-18 hours is 62%-56%, and the cooling rate is 1.5% / h, which are used to promote enzyme conversion; the humidity target for 18-24 hours is 56%-55%, and the cooling rate is 0.2% / h, which are used to stabilize the koji structure.

[0040] Preferably, in the S10, the ambient temperature of the purple clay pottery is 15±0.5°C, the humidity is 70±2%, the illumination is ≤50lux, and the annual dissolved oxygen content is 0.5-1.0mLO2 / L. Secondly, 500mL of aseptic sampling is performed every 3 months, and three tests are performed, namely, total ester content: detected by gas chromatography according to GB / T394.2; sensory evaluation: detected by GB / T33405 as standard, using a 12-person review group, blind evaluation and taking the average; heavy metal residue: by ICP-MS method, specifically: Agilent7900, RF power 1550W, detection limit 0.01μg / L, wherein the termination threshold is: aging is terminated when lead>0.2mg / L and cadmium>0.05mg / L.

[0041] Compared with the prior art, the present invention provides a formula and brewing method for brewing light-fragrant liquor using mung beans instead of peas, which has the following beneficial effects:

[0042] The formula and brewing method of the light-fragrance liquor using mung beans instead of peas. After the mung beans are introduced to partially replace peas in the koji-making process, the active polysaccharide components such as arabinogalactan contained in the mung beans significantly promote the directional enrichment and growth of Bacteroidetes microorganisms, so that a more balanced bacterial community ecological structure is formed inside the koji. This optimization not only enhances the metabolic synergy between acid-producing bacteria and ester-producing yeasts, but also effectively inhibits the abnormal proliferation of putrefactive microorganisms. Through the precise execution of the gradient heating process during the damp fire period, the colonization ability of thermophilic Streptococcus in a high-temperature environment is greatly enhanced. The natural antibacterial substance nisin secreted by the thermophilic Streptococcus can specifically inhibit the activity of miscellaneous bacteria, thereby ensuring the overall stability of the microbial community during the koji cultivation process. This brewing method achieves a dual upgrade of bacterial community diversity and functionality on the basis of maintaining the traditional light-fragrance liquor microbial framework.

[0043] The formula and brewing method for brewing light-fragrant liquor using mung beans instead of peas can effectively promote the uniform extension of Rhizopus hyphae and the colonization and growth of yeast cells by slowly raising the temperature to 28°C-30°C during the mold growth period and maintaining a constant humidity environment of 85±3%. This process ensures that the microbial film on the surface of the koji is completely covered, avoiding the imbalance in the density of the bacterial populations on the koji skin and in the koji core caused by traditional constant temperature operation. In addition, the arabinogalactan component contained in the mung beans is accelerated in a humid environment to form a sticky matrix that is conducive to the attachment of microorganisms, significantly improving the distribution uniformity of Rhizopus and yeast in the three-dimensional space of the koji.

[0044] The formula and brewing method for brewing light-fragrant liquor using mung beans instead of peas successfully activates the metabolic activity of thermophilic Streptococcus through a temperature increase strategy of 48°C to 55°C during the damp heat period, combined with a humidity cycle of 70% to 85% to 70%. The humidity cycle can simulate the natural day and night cycle, inducing the microbial community to exhibit rhythmic proliferation and dormancy, effectively inhibiting the explosive growth of miscellaneous bacteria such as Bacillus. Vitexin can also be thermally activated, and the antioxidant components released by it block the formation of biofilms of putrefactive bacteria, thereby ensuring the symbiotic balance of aerobic and facultative anaerobic microorganisms within the koji.

[0045] The formula and brewing method for brewing light-fragrant liquor with mung beans instead of peas achieve the dual goals of efficient preservation of enzyme activity and stabilization of the koji structure by maintaining the temperature at 58-60°C during the high-temperature period, supplemented by dehumidification from 65±5% to 55%. The thermally denatured products of mung bean globulin form a composite protective colloid with neutral protease, which significantly improves the conformational stability of the enzyme molecules in a high-temperature environment. At the same time, it can avoid cracking caused by sudden loss of water on the koji surface and maintain the mechanical integrity of the barley fiber skeleton and the pea colloid network.

[0046] The formula and brewing method for brewing light-fragrant liquor using mung beans instead of peas have a low-temperature saccharification period within a slowly rising temperature range of 28.0°C-30.0°C. The Bacteroidetes microorganisms in the mung bean koji powder can efficiently decompose polysaccharide components and provide a continuous carbon source for yeast metabolism. The oxygen content is maintained at 8-10% to ensure that the aerobic saccharification process of Rhizopus is thoroughly carried out. The daily mechanical stirring operation can promote the reconstruction of the pores of the mash and eliminate the saccharification lag in the mash core caused by uneven oxygen diffusion in the traditional process.

[0047] The formula and brewing method of the light-fragrant liquor using mung beans instead of peas are characterized by slowly raising the temperature at 32.0°C-35.0°C during the main fermentation period, which can drive the yeast group into the logarithmic growth stage and significantly improve the alcohol conversion rate. The oxygen content is controlled at 5-7% to create an anaerobic environment to inhibit the excessive reproduction of lactic acid bacteria. Nisin can selectively inhibit miscellaneous bacteria, so that the acidity of the mash is stably below the upper threshold, avoiding the risk of fermentation termination due to sourness.

[0048] The formula and brewing method for brewing light-fragrance liquor using mung beans instead of peas achieves an absolute anaerobic environment with an oxygen content of less than one percent during the esterification period, which can block the side reaction pathway of higher alcohols being oxidized to aldehydes. The cooling process from 35.0°C to 25.0°C can ensure the continuous catalytic activity of acyltransferase in the temperature-sensitive range. During this stage, small-molecule peptides generated by hydrolysis of mung bean proteins specifically bind to ethyl acetate precursors, which can promote the directional enrichment of light-fragrance ester compounds and inhibit the production of undesirable flavor substances such as fusel oil.

[0049] The formula and brewing method of the light-fragrant liquor using mung beans instead of peas can effectively reduce the dependence on high-priced peas through the introduction of mung bean raw materials, directly cut the raw material procurement cost per ton of liquor, shorten the fermentation cycle, reduce steam energy consumption and cooling water usage, and reduce the total amount of wastewater generated. In the koji room culture process, the natural antibacterial ingredients contained in mung beans reduce the need for the use of chemical preservatives, and significantly reduce the emission of volatile organic compounds. The waste residue after the distillation of the mash is rich in mung bean protein decomposition products, and its nutritional value can also be significantly improved as a feed additive, thereby realizing the high-value utilization of by-products. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 It is a brewing flow chart of the present invention. DETAILED DESCRIPTION

[0051] In order to make the technical means, creative features, objectives and effects achieved by the present invention easier to understand, the present invention is further described below in conjunction with specific implementation methods.

[0052] A formula for brewing light-fragrant liquor using mung beans instead of peas, comprising daqu (Chinese liquor) and sorghum, wherein the mass percentage of sorghum to daqu is 100:20-25. The daqu comprises barley, peas, and mung beans, and the daqu comprises 58-65% barley, 30-35% peas, and 5-10% mung beans by mass. The sorghum has a starch content of ≥70%.

[0053] Barley is used to provide 65-68% starch and the mineral elements calcium and phosphorus, and forms the koji skeleton structure with peas; peas are used to provide 20-25% protein and pea gum to enhance the moldability of the koji; mung beans are used to provide flavonoids such as vitexin, inhibit the formation of fusel oil, and provide ≥15% arabinogalactan to enrich the Bacteroidetes, enhance the activity of endopeptidase, and promote protein decomposition.

[0054] Daqu includes 62% barley, 33% peas, and 5% mung beans by mass, and the mass ratio of Daqu to sorghum is 22:100.

[0055] The mass percentage of Daqu is 60% barley, 32% peas, and 8% mung beans. The mass ratio of Daqu to sorghum is 23:100.

[0056] The mass percentage of Daqu is 58% barley, 32% peas, and 10% mung beans. The mass ratio of Daqu to sorghum is 24:100.

[0057] like Figure 1 As shown, a method for brewing light-fragrant liquor by using mung beans instead of peas comprises the following steps:

[0058] S1: Pretreatment: soak the barley and peas in water at 25°C for 6 hours, controlling the moisture content to 14±0.5%, and then pile them for soaking for at least 6 hours; steam-inactivate the mung beans: steam-treat the mung beans at 105°C for 5 minutes to inactivate lipoxygenase; after steam-inactivate the mung beans, crush them to a particle size of 0.3-0.5mm, ensuring a 40-mesh sieve pass rate of ≥95% to ensure effective release of polysaccharides;

[0059] S2: Mixing and grinding treatment, the pretreated barley, peas, and mung beans are added to a mixer according to the mass percentage, mixed at a speed of 15 rpm for 20 minutes, and then ground using a roller mill until the passing rate of a 40-mesh sieve is ≥90%, thereby forming a mixture of barley, peas, and mung beans;

[0060] S3: Add water to form a billet. Add 38-40% water at 30°C to the mixture and stir until the water is evenly distributed. Use a twin-screw extruder at a pressure of 0.6±0.05 MPa to produce a billet with a size of 20 cm×10 cm×5 cm. The billet density is controlled at 1.15±0.05 g / cm 3 , porosity 35-40%;

[0061] S4: 0-48 hours of koji room culture and mold growth period, the koji blocks are placed in the koji room, and the temperature is raised from 28°C to 30°C at a heating rate of 0.04°C / min. The relative humidity in the koji room is maintained at 85±3% using an ultrasonic humidifier to achieve a colonization rate of Rhizopus and yeast of more than 90%;

[0062] S5: 48-120 hours of hot and cold period for culture in the koji room, specifically including gradient temperature control: 2°C daily temperature increase, 3°C temperature increase in the last 24 hours, average temperature increase rate equal to 0.083°C / h, from 48°C to 55°C, temperature fluctuation ≤±0.3°C;

[0063] Intermittent humidification program: humidity changes every 8 hours, humidification time is 2 hours, humidity changes from 70% to 85% to 70% cycle; when the temperature rises from 48℃ to 50℃, it is used to activate thermophilic Streptococcus and inhibit lactic acid bacteria; when the temperature rises from 52℃ to 55℃, it is used to enrich thermotolerant Bacillus and eliminate Staphylococcus;

[0064] Used to increase the proportion of thermophilic Streptococcus to 25%, the testing standard is ISO15214:1998;

[0065] S6: 120-144 hours of high-temperature cultivation in the koji room, the temperature in the koji room is maintained at 58-60℃, the humidity is reduced to the initial humidity of 65±5%, and then to 55% to eliminate lactic acid bacteria, and the survival rate of Bacillus is less than 5%. Based on this, the mung bean koji blocks are prepared, and the detection method of the Bacillus survival rate is as follows:

[0066] The sample was inactivated by water bath at 80°C for 10 minutes to inactivate vegetative cells; the sample was spread on nutrient agar and incubated at 37°C for 24 hours; survival rate = (number of Bacillus colonies / initial total colony count) × 100%;

[0067] The humidity target for hours 0-6 of the 120-144 period is 65%-62%, and the cooling rate is 0.5% / h to prevent sudden cracking of the billet surface; the humidity target for hours 6-18 is 62%-56%, and the cooling rate is 1.5% / h to promote enzyme conversion; the humidity target for hours 18-24 is 56%-55%, and the cooling rate is 0.2% / h to stabilize the billet structure;

[0068] S7: Steaming treatment: crush the mung bean koji blocks into 60 mesh to obtain mung bean koji powder, crush the sorghum into 60 mesh, mix with the mung bean koji powder in proportion, then add 50% of the mass of sorghum water to moisten the material, and cook at normal pressure for 60 minutes, with a gelatinization degree ≥ 95%;

[0069] S8: Temperature-controlled fermentation, including a 1-7 day low-temperature saccharification period: the cooked material is transferred to the fermentation tank, the temperature is controlled at 28.0℃-30.0℃, and the heating rate is 0.119℃ / h. During this period, the mash is turned once a day using a mash turner at a speed of 3 rpm, with a doubling time of 120 minutes. The oxygen content is maintained at 8-10% to activate the saccharifying enzyme and ensure that the residual sugar content is ≤10%;

[0070] During the main fermentation period of 8-18 days, the temperature is controlled at 32.0℃-35.0℃, and the heating rate is 0.114℃ / h. During this period, the mash is turned once every 48 hours using a mash turner with a speed of 3rpm, and the doubling time is 90 minutes. The oxygen content is controlled at 5-7%. At this time, the alcohol production rate is 1.2-1.5%vol / day, and the acidity is also maintained at ≤2.0mmol / L.

[0071] 19-25 days of esterification period: the temperature is controlled at 35.0℃-25.0℃, the cooling rate is 0.417℃ / h, and the fermentation is carried out in a sealed state with an oxygen content of less than 1%. At the same time, turning over of the mash is prohibited. At this time, the ethyl acetate synthesis is ≥1600mg / L, and the mash is formed;

[0072] S9: Distillation treatment, prepare the retort and tail tank, preheat the empty retort to 80℃ for 5 minutes, and then fill the mash with the bulk density of 0.85±0.03g / cm 3 The lower layer of the retort is filled with mash with a particle size of 5-8mm, and the upper layer is filled with mash with a particle size of 2-4mm. The distillation also includes a head interception stage: when the alcohol content of the distillate is greater than 75%vol, the diverter valve is activated, and the collection volume accounts for 2% of the total base wine, until the methanol concentration is ≤0.6g / L;

[0073] Main wine collection stage: gas phase temperature is strictly maintained at 78-95℃, steam pressure is constant at 0.10±0.002MPa, flow rate is 0.8m 3 / h, collect the distillate in the range of 75%-50% vol of alcohol content, and the ethyl acetate content must be ≥1.6g / L;

[0074] Wine tail interception stage: when the alcohol content is less than 50%vol, the wine is switched to the wine tail tank, and the n-propanol concentration threshold is ≤0.3g / L. If it exceeds the limit, it will be discarded;

[0075] S10: Aging process, transferring the wine treated in S9 to purple clay pottery, specifically including the following stages:

[0076] 0-6 months oxidative polymerization period: the dissolved oxygen content is maintained at 0.8mL O2 / (L·a) to promote the condensation of aldehydes into acetals;

[0077] 6-18 months of esterification-dominant period: the temperature drops to 14-16°C, acid-catalyzed esterification reaction, and the esterification rate constant k=0.015L / mol·h;

[0078] 18-24 months of association equilibrium period: the humidity is raised to 72±1%, and the brewing of liquor is completed based on this;

[0079] The ambient temperature of the purple clay pottery is 15±0.5℃, the humidity is 70±2%, the illumination is ≤50lux, and the annual dissolved oxygen content is 0.5-1.0mLO2 / L. Secondly, 500mL of aseptic sampling is carried out every 3 months, and three tests are performed, namely, total ester content: detected by gas chromatography according to GB / T394.2; sensory evaluation: detected by GB / T33405, with a 12-person review team, and the average value is taken through blind evaluation; heavy metal residue: detected by ICP-MS method, specifically: Agilent7900, RF power 1550W, detection limit 0.01μg / L, and the termination threshold is: aging is terminated when lead>0.2mg / L and cadmium>0.05mg / L.

[0080] The introduction of mung beans significantly improves the synthesis efficiency of neutral proteases, accelerates the decomposition and conversion of pea protein in the raw materials, and generates more abundant small-molecule peptides and free amino acids. These nitrogenous substances, as essential nutrient substrates for microbial growth, further activate the continuous secretion of α-amylase, which is used to promote the efficient saccharification and decomposition of starch granules. During the fermentation stage, the balanced enzyme system combination in mung bean koji significantly optimizes the fermentation kinetics process, not only shortening the time window for the mash to reach the peak of the main fermentation, but also reducing the amount of residual sugar in the mash, making starch conversion more thorough. The entire enzyme activity regulation mechanism not only ensures fermentation efficiency, but also avoids the metabolic blockage caused by carbon-nitrogen imbalance in traditional processes.

[0081] Based on the antioxidant properties of flavonoids such as vitexin in mung beans, they can effectively block the biosynthesis pathway of fusel oil precursors, reducing the accumulation of harmful byproducts in the wine from the source. At the same time, during the low-temperature and slow aging process during the esterification period, the binding ability of small-molecule peptides with ethyl acetate precursors is significantly enhanced, which can promote the formation of richer flavor layers of ester compounds dominated by ethyl acetate. While retaining the elegant and pure style of traditional light-fragrance liquor, the wine has a more rounded and mellow taste experience. The unique plant fragrance of mung beans also forms a subtle flavor synergy with substances such as pea-derived vanillin, giving the finished wine a sensory characteristic of being clear but not light, and mellow but not strong.

[0082] The addition of viscous colloidal substances in mung beans can significantly improve the formability of the koji blanks of the barley and pea mixture system, so that the pressed koji blanks have a more uniform pore distribution structure. This physical structure optimization greatly improves the uniformity of the koji blanks' conduction of water and heat, and can avoid koji burning or cracking caused by local high temperatures in the gradient heating process. In the mechanized blank making process, the improved fluidity of mung bean koji powder makes the pressure transmission more balanced, the koji blank forming qualification rate is significantly improved, and the control tolerance range of temperature and humidity parameters in the incubation stage is expanded, which can effectively reduce the absolute dependence on the operator's experience and provide a solid guarantee for large-scale production.

[0083] Example 1:

[0084] A formula for brewing fragrant liquor using mung beans instead of peas, comprising daqu and sorghum, wherein the daqu includes barley, peas and mung beans;

[0085] Barley is used to provide 65-68% starch and the mineral elements calcium and phosphorus, and forms the koji skeleton structure with peas; peas are used to provide 20-25% protein and pea gum to enhance the moldability of the koji; mung beans are used to provide flavonoids such as vitexin, inhibit the formation of fusel oil, and provide ≥15% arabinogalactan to enrich the Bacteroidetes, enhance the activity of endopeptidase, and promote protein decomposition.

[0086] Daqu includes 62% barley, 33% peas, and 5% mung beans by mass, and the mass ratio of Daqu to sorghum is 22:100.

[0087] A method for brewing light-fragrant liquor by using mung beans instead of peas comprises the following steps:

[0088] S1: Pretreatment: soak the barley and peas in water at 25°C for 6 hours, controlling the moisture content to 14±0.5%, and then pile them for soaking for at least 6 hours; steam-inactivate the mung beans: steam-treat the mung beans at 105°C for 5 minutes to inactivate lipoxygenase; after steam-inactivate the mung beans, crush them to a particle size of 0.3-0.5mm, ensuring a 40-mesh sieve pass rate of ≥95% to ensure effective release of polysaccharides;

[0089] S2: Mixing and grinding treatment, the pretreated barley, peas, and mung beans are added to a mixer according to the mass percentage, mixed at a speed of 15 rpm for 20 minutes, and then ground using a roller mill until the passing rate of a 40-mesh sieve is ≥90%, thereby forming a mixture of barley, peas, and mung beans;

[0090] S3: Add water to form a billet. Add 38-40% water at 30°C to the mixture and stir until the water is evenly distributed. Use a twin-screw extruder at a pressure of 0.6±0.05 MPa to produce a billet with a size of 20 cm×10 cm×5 cm. The billet density is controlled at 1.15±0.05 g / cm 3 , porosity 35-40%;

[0091] S4: 0-48 hours of koji room culture and mold growth period, the koji blocks are placed in the koji room, and the temperature is raised from 28°C to 30°C at a heating rate of 0.04°C / min. The relative humidity in the koji room is maintained at 85±3% using an ultrasonic humidifier to achieve a colonization rate of Rhizopus and yeast of more than 90%;

[0092] S5: 48-120 hours of hot and cold period for culture in the koji room, specifically including gradient temperature control: 2°C daily temperature increase, 3°C temperature increase in the last 24 hours, average temperature increase rate equal to 0.083°C / h, from 48°C to 55°C, temperature fluctuation ≤±0.3°C;

[0093] Intermittent humidification program: humidity changes every 8 hours, humidification time is 2 hours, humidity changes from 70% to 85% to 70% cycle; when the temperature rises from 48℃ to 50℃, it is used to activate thermophilic Streptococcus and inhibit lactic acid bacteria; when the temperature rises from 52℃ to 55℃, it is used to enrich thermotolerant Bacillus and eliminate Staphylococcus;

[0094] Used to increase the proportion of thermophilic Streptococcus to 25%;

[0095] S6: 120-144 hours of high-temperature cultivation in the koji room, the temperature in the koji room is maintained at 58-60°C, the humidity is reduced to the initial humidity of 65±5%, and then to 55% to eliminate lactic acid bacteria, and the survival rate of Bacillus is less than 5%. Based on this, mung bean koji blocks are prepared;

[0096] The humidity target for hours 0-6 of the 120-144 period is 65%-62%, and the cooling rate is 0.5% / h to prevent sudden cracking of the billet surface; the humidity target for hours 6-18 is 62%-56%, and the cooling rate is 1.5% / h to promote enzyme conversion; the humidity target for hours 18-24 is 56%-55%, and the cooling rate is 0.2% / h to stabilize the billet structure;

[0097] S7: Steaming treatment: crush the mung bean koji blocks into 60 mesh to obtain mung bean koji powder, crush the sorghum into 60 mesh, mix with the mung bean koji powder in proportion, then add 50% of the mass of sorghum water to moisten the material, and cook at normal pressure for 60 minutes, with a gelatinization degree ≥ 95%;

[0098] S8: Temperature-controlled fermentation, including a 1-7 day low-temperature saccharification period: the cooked material is transferred to the fermentation tank, the temperature is controlled at 28.0℃-30.0℃, and the heating rate is 0.119℃ / h. During this period, the mash is turned once a day using a mash turner at a speed of 3 rpm, with a doubling time of 120 minutes. The oxygen content is maintained at 8-10% to activate the saccharifying enzyme and ensure that the residual sugar content is ≤10%;

[0099] During the main fermentation period of 8-18 days, the temperature is controlled at 32.0℃-35.0℃, and the heating rate is 0.114℃ / h. During this period, the mash is turned once every 48 hours using a mash turner with a speed of 3rpm, and the doubling time is 90 minutes. The oxygen content is controlled at 5-7%. At this time, the alcohol production rate is 1.2-1.5%vol / day, and the acidity is also maintained at ≤2.0mmol / L.

[0100] 19-25 days of esterification period: the temperature is controlled at 35.0℃-25.0℃, the cooling rate is 0.417℃ / h, and the fermentation is carried out in a sealed state with an oxygen content of less than 1%. At the same time, turning over of the mash is prohibited. At this time, the ethyl acetate synthesis is ≥1600mg / L, and the mash is formed;

[0101] S9: Distillation treatment, prepare the retort and tail tank, preheat the empty retort to 80℃ for 5 minutes, and then fill the mash with the bulk density of 0.85±0.03g / cm 3 The lower layer of the retort is filled with mash with a particle size of 5-8mm, and the upper layer is filled with mash with a particle size of 2-4mm. The distillation also includes a head interception stage: when the alcohol content of the distillate is greater than 75%vol, the diverter valve is activated, and the collection volume accounts for 2% of the total base wine, until the methanol concentration is ≤0.6g / L;

[0102] Main wine collection stage: gas phase temperature is strictly maintained at 78-95℃, steam pressure is constant at 0.10±0.002MPa, flow rate is 0.8m 3 / h, collect the distillate in the range of 75%-50% vol of alcohol content, and the ethyl acetate content must be ≥1.6g / L;

[0103] Wine tail interception stage: when the alcohol content is less than 50%vol, the wine is switched to the wine tail tank, and the n-propanol concentration threshold is ≤0.3g / L. If it exceeds the limit, it will be discarded;

[0104] S10: Aging process, transferring the wine treated in S9 to purple clay pottery, specifically including the following stages:

[0105] 0-6 months oxidative polymerization period: the dissolved oxygen content is maintained at 0.8mL O2 / (L·a) to promote the condensation of aldehydes into acetals;

[0106] 6-18 months of esterification-dominant period: the temperature drops to 14-16°C, acid-catalyzed esterification reaction, and the esterification rate constant k=0.015L / mol·h;

[0107] 18-24 months of association equilibrium period: the humidity is raised to 72±1%, and the brewing of liquor is completed based on this;

[0108] The ambient temperature of the purple clay pottery is 15±0.5℃, the humidity is 70±2%, the illumination is ≤50lux, and the annual dissolved oxygen content is 0.5-1.0mLO2 / L. Secondly, 500mL of aseptic sampling is carried out every 3 months, and three tests are performed, namely, total ester content: detected by gas chromatography according to GB / T394.2; sensory evaluation: detected by GB / T33405, with a 12-person review team, and the average value is taken through blind evaluation; heavy metal residue: detected by ICP-MS method, specifically: Agilent7900, RF power 1550W, detection limit 0.01μg / L, and the termination threshold is: aging is terminated when lead>0.2mg / L and cadmium>0.05mg / L.

[0109] Example 2:

[0110] A formula for brewing fragrant liquor using mung beans instead of peas, comprising daqu and sorghum, wherein the daqu includes barley, peas and mung beans;

[0111] Barley is used to provide 65-68% starch and the mineral elements calcium and phosphorus, and forms the koji skeleton structure with peas; peas are used to provide 20-25% protein and pea gum to enhance the moldability of the koji; mung beans are used to provide flavonoids such as vitexin, inhibit the formation of fusel oil, and provide ≥15% arabinogalactan to enrich the Bacteroidetes, enhance the activity of endopeptidase, and promote protein decomposition.

[0112] The mass percentage of Daqu is 60% barley, 32% peas, and 8% mung beans. The mass ratio of Daqu to sorghum is 23:100.

[0113] A method for brewing light-fragrant liquor by using mung beans instead of peas comprises the following steps:

[0114] S1: Pretreatment: soak the barley and peas in water at 25°C for 6 hours, controlling the moisture content to 14±0.5%, and then pile them for soaking for at least 6 hours; steam-inactivate the mung beans: steam-treat the mung beans at 105°C for 5 minutes to inactivate lipoxygenase; after steam-inactivate the mung beans, crush them to a particle size of 0.3-0.5mm, ensuring a 40-mesh sieve pass rate of ≥95% to ensure effective release of polysaccharides;

[0115] S2: Mixing and grinding treatment, the pretreated barley, peas, and mung beans are added to a mixer according to the mass percentage, mixed at a speed of 15 rpm for 20 minutes, and then ground using a roller mill until the passing rate of a 40-mesh sieve is ≥90%, thereby forming a mixture of barley, peas, and mung beans;

[0116] S3: Add water to form a billet. Add 38-40% water at 30°C to the mixture and stir until the water is evenly distributed. Use a twin-screw extruder at a pressure of 0.6±0.05 MPa to produce a billet with a size of 20 cm×10 cm×5 cm. The billet density is controlled at 1.15±0.05 g / cm 3 , porosity 35-40%;

[0117] S4: 0-48 hours of koji room culture and mold growth period, the koji blocks are placed in the koji room, and the temperature is raised from 28°C to 30°C at a heating rate of 0.04°C / min. The relative humidity in the koji room is maintained at 85±3% using an ultrasonic humidifier to achieve a colonization rate of Rhizopus and yeast of more than 90%;

[0118] S5: 48-120 hours of hot and cold period for culture in the koji room, specifically including gradient temperature control: 2°C daily temperature increase, 3°C temperature increase in the last 24 hours, average temperature increase rate equal to 0.083°C / h, from 48°C to 55°C, temperature fluctuation ≤±0.3°C;

[0119] Intermittent humidification program: humidity changes every 8 hours, humidification time is 2 hours, humidity changes from 70% to 85% to 70% cycle; when the temperature rises from 48℃ to 50℃, it is used to activate thermophilic Streptococcus and inhibit lactic acid bacteria; when the temperature rises from 52℃ to 55℃, it is used to enrich thermotolerant Bacillus and eliminate Staphylococcus;

[0120] Used to increase the proportion of thermophilic Streptococcus to 25%;

[0121] S6: 120-144 hours of high-temperature cultivation in the koji room, the temperature in the koji room is maintained at 58-60°C, the humidity is reduced to the initial humidity of 65±5%, and then to 55% to eliminate lactic acid bacteria, and the survival rate of Bacillus is less than 5%. Based on this, mung bean koji blocks are prepared;

[0122] The humidity target for hours 0-6 of the 120-144 period is 65%-62%, and the cooling rate is 0.5% / h to prevent sudden cracking of the billet surface; the humidity target for hours 6-18 is 62%-56%, and the cooling rate is 1.5% / h to promote enzyme conversion; the humidity target for hours 18-24 is 56%-55%, and the cooling rate is 0.2% / h to stabilize the billet structure;

[0123] S7: Steaming treatment: crush the mung bean koji blocks into 60 mesh to obtain mung bean koji powder, crush the sorghum into 60 mesh, mix with the mung bean koji powder in proportion, then add 50% of the mass of sorghum water to moisten the material, and cook at normal pressure for 60 minutes, with a gelatinization degree ≥ 95%;

[0124] S8: Temperature-controlled fermentation, including a 1-7 day low-temperature saccharification period: the cooked material is transferred to the fermentation tank, the temperature is controlled at 28.0℃-30.0℃, and the heating rate is 0.119℃ / h. During this period, the mash is turned once a day using a mash turner at a speed of 3 rpm, with a doubling time of 120 minutes. The oxygen content is maintained at 8-10% to activate the saccharifying enzyme and ensure that the residual sugar content is ≤10%;

[0125] During the main fermentation period of 8-18 days, the temperature is controlled at 32.0℃-35.0℃, and the heating rate is 0.114℃ / h. During this period, the mash is turned once every 48 hours using a mash turner with a speed of 3rpm, and the doubling time is 90 minutes. The oxygen content is controlled at 5-7%. At this time, the alcohol production rate is 1.2-1.5%vol / day, and the acidity is also maintained at ≤2.0mmol / L.

[0126] 19-25 days of esterification period: the temperature is controlled at 35.0℃-25.0℃, the cooling rate is 0.417℃ / h, and the fermentation is carried out in a sealed state with an oxygen content of less than 1%. At the same time, turning over of the mash is prohibited. At this time, the ethyl acetate synthesis is ≥1600mg / L, and the mash is formed;

[0127] S9: Distillation treatment, prepare the retort and tail tank, preheat the empty retort to 80℃ for 5 minutes, and then fill the mash with the bulk density of 0.85±0.03g / cm 3 The lower layer of the retort is filled with mash with a particle size of 5-8mm, and the upper layer is filled with mash with a particle size of 2-4mm. The distillation also includes a head interception stage: when the alcohol content of the distillate is greater than 75%vol, the diverter valve is activated, and the collection volume accounts for 2% of the total base wine, until the methanol concentration is ≤0.6g / L;

[0128] Main wine collection stage: gas phase temperature is strictly maintained at 78-95℃, steam pressure is constant at 0.10±0.002MPa, flow rate is 0.8m 3 / h, collect the distillate in the range of 75%-50% vol of alcohol content, and the ethyl acetate content must be ≥1.6g / L;

[0129] Wine tail interception stage: when the alcohol content is less than 50%vol, the wine is switched to the wine tail tank, and the n-propanol concentration threshold is ≤0.3g / L. If it exceeds the limit, it will be discarded;

[0130] S10: Aging process, transferring the wine treated in S9 to purple clay pottery, specifically including the following stages:

[0131] 0-6 months oxidative polymerization period: the dissolved oxygen content is maintained at 0.8mL O2 / (L·a) to promote the condensation of aldehydes into acetals;

[0132] 6-18 months of esterification-dominant period: the temperature drops to 14-16°C, acid-catalyzed esterification reaction, and the esterification rate constant k=0.015L / mol·h;

[0133] 18-24 months of association equilibrium period: the humidity is raised to 72±1%, and the brewing of liquor is completed based on this;

[0134] The ambient temperature of the purple clay pottery is 15±0.5℃, the humidity is 70±2%, the illumination is ≤50lux, and the annual dissolved oxygen content is 0.5-1.0mLO2 / L. Secondly, 500mL of aseptic sampling is carried out every 3 months, and three tests are performed, namely, total ester content: detected by gas chromatography according to GB / T394.2; sensory evaluation: detected by GB / T33405, with a 12-person review team, and the average value is taken through blind evaluation; heavy metal residue: detected by ICP-MS method, specifically: Agilent7900, RF power 1550W, detection limit 0.01μg / L, and the termination threshold is: aging is terminated when lead>0.2mg / L and cadmium>0.05mg / L.

[0135] Example 3:

[0136] A formula for brewing fragrant liquor using mung beans instead of peas, comprising daqu and sorghum, wherein the daqu includes barley, peas and mung beans;

[0137] Barley is used to provide 65-68% starch and the mineral elements calcium and phosphorus, and forms the koji skeleton structure with peas; peas are used to provide 20-25% protein and pea gum to enhance the moldability of the koji; mung beans are used to provide flavonoids such as vitexin, inhibit the formation of fusel oil, and provide ≥15% arabinogalactan to enrich the Bacteroidetes, enhance the activity of endopeptidase, and promote protein decomposition.

[0138] The mass percentage of Daqu is 58% barley, 32% peas, and 10% mung beans. The mass ratio of Daqu to sorghum is 24:100.

[0139] A method for brewing light-fragrant liquor by using mung beans instead of peas comprises the following steps:

[0140] S1: Pretreatment: soak the barley and peas in water at 25°C for 6 hours, controlling the moisture content to 14±0.5%, and then pile them for soaking for at least 6 hours; steam-inactivate the mung beans: steam-treat the mung beans at 105°C for 5 minutes to inactivate lipoxygenase; after steam-inactivate the mung beans, crush them to a particle size of 0.3-0.5mm, ensuring a 40-mesh sieve pass rate of ≥95% to ensure effective release of polysaccharides;

[0141] S2: Mixing and grinding treatment, the pretreated barley, peas, and mung beans are added to a mixer according to the mass percentage, mixed at a speed of 15 rpm for 20 minutes, and then ground using a roller mill until the passing rate of a 40-mesh sieve is ≥90%, thereby forming a mixture of barley, peas, and mung beans;

[0142] S3: Add water to form a billet. Add 38-40% water at 30°C to the mixture and stir until the water is evenly distributed. Use a twin-screw extruder at a pressure of 0.6±0.05 MPa to produce a billet with a size of 20 cm×10 cm×5 cm. The billet density is controlled at 1.15±0.05 g / cm 3 , porosity 35-40%;

[0143] S4: 0-48 hours of koji room culture and mold growth period, the koji blocks are placed in the koji room, and the temperature is raised from 28°C to 30°C at a heating rate of 0.04°C / min. The relative humidity in the koji room is maintained at 85±3% using an ultrasonic humidifier to achieve a colonization rate of Rhizopus and yeast of more than 90%;

[0144] S5: 48-120 hours of hot and cold period for culture in the koji room, specifically including gradient temperature control: 2°C daily temperature increase, 3°C temperature increase in the last 24 hours, average temperature increase rate equal to 0.083°C / h, from 48°C to 55°C, temperature fluctuation ≤±0.3°C;

[0145] Intermittent humidification program: humidity changes every 8 hours, humidification time is 2 hours, humidity changes from 70% to 85% to 70% cycle; when the temperature rises from 48℃ to 50℃, it is used to activate thermophilic Streptococcus and inhibit lactic acid bacteria; when the temperature rises from 52℃ to 55℃, it is used to enrich thermotolerant Bacillus and eliminate Staphylococcus;

[0146] Used to increase the proportion of thermophilic Streptococcus to 25%;

[0147] S6: 120-144 hours of high-temperature cultivation in the koji room, the temperature in the koji room is maintained at 58-60°C, the humidity is reduced to the initial humidity of 65±5%, and then to 55% to eliminate lactic acid bacteria, and the survival rate of Bacillus is less than 5%. Based on this, mung bean koji blocks are prepared;

[0148] The humidity target for hours 0-6 of the 120-144 period is 65%-62%, and the cooling rate is 0.5% / h to prevent sudden cracking of the billet surface; the humidity target for hours 6-18 is 62%-56%, and the cooling rate is 1.5% / h to promote enzyme conversion; the humidity target for hours 18-24 is 56%-55%, and the cooling rate is 0.2% / h to stabilize the billet structure;

[0149] S7: Steaming treatment: crush the mung bean koji blocks into 60 mesh to obtain mung bean koji powder, crush the sorghum into 60 mesh, mix with the mung bean koji powder in proportion, then add 50% of the mass of sorghum water to moisten the material, and cook at normal pressure for 60 minutes, with a gelatinization degree ≥ 95%;

[0150] S8: Temperature-controlled fermentation, including a 1-7 day low-temperature saccharification period: the cooked material is transferred to the fermentation tank, the temperature is controlled at 28.0℃-30.0℃, and the heating rate is 0.119℃ / h. During this period, the mash is turned once a day using a mash turner at a speed of 3 rpm, with a doubling time of 120 minutes. The oxygen content is maintained at 8-10% to activate the saccharifying enzyme and ensure that the residual sugar content is ≤10%;

[0151] During the main fermentation period of 8-18 days, the temperature is controlled at 32.0℃-35.0℃, and the heating rate is 0.114℃ / h. During this period, the mash is turned once every 48 hours using a mash turner with a speed of 3rpm, and the doubling time is 90 minutes. The oxygen content is controlled at 5-7%. At this time, the alcohol production rate is 1.2-1.5%vol / day, and the acidity is also maintained at ≤2.0mmol / L.

[0152] 19-25 days of esterification period: the temperature is controlled at 35.0℃-25.0℃, the cooling rate is 0.417℃ / h, and the fermentation is carried out in a sealed state with an oxygen content of less than 1%. At the same time, turning over of the mash is prohibited. At this time, the ethyl acetate synthesis is ≥1600mg / L, and the mash is formed;

[0153] S9: Distillation treatment, prepare the retort and tail tank, preheat the empty retort to 80℃ for 5 minutes, and then fill the mash with the bulk density of 0.85±0.03g / cm 3 The lower layer of the retort is filled with mash with a particle size of 5-8mm, and the upper layer is filled with mash with a particle size of 2-4mm. The distillation also includes a head interception stage: when the alcohol content of the distillate is greater than 75%vol, the diverter valve is activated, and the collection volume accounts for 2% of the total base wine, until the methanol concentration is ≤0.6g / L;

[0154] Main wine collection stage: gas phase temperature is strictly maintained at 78-95℃, steam pressure is constant at 0.10±0.002MPa, flow rate is 0.8m 3 / h, collect the distillate in the range of 75%-50% vol of alcohol content, and the ethyl acetate content must be ≥1.6g / L;

[0155] Wine tail interception stage: when the alcohol content is less than 50%vol, the wine is switched to the wine tail tank, and the n-propanol concentration threshold is ≤0.3g / L. If it exceeds the limit, it will be discarded;

[0156] S10: Aging process, transferring the wine treated in S9 to purple clay pottery, specifically including the following stages:

[0157] 0-6 months oxidative polymerization period: the dissolved oxygen content is maintained at 0.8mL O2 / (L·a) to promote the condensation of aldehydes into acetals;

[0158] 6-18 months of esterification-dominant period: the temperature drops to 14-16°C, acid-catalyzed esterification reaction, and the esterification rate constant k=0.015L / mol·h;

[0159] 18-24 months of association equilibrium period: the humidity is raised to 72±1%, and the brewing of liquor is completed based on this;

[0160] The ambient temperature of the purple clay pottery is 15±0.5℃, the humidity is 70±2%, the illumination is ≤50lux, and the annual dissolved oxygen content is 0.5-1.0mLO2 / L. Secondly, 500mL of aseptic sampling is carried out every 3 months, and three tests are performed, namely, total ester content: detected by gas chromatography according to GB / T394.2; sensory evaluation: detected by GB / T33405, with a 12-person review team, and the average value is taken through blind evaluation; heavy metal residue: detected by ICP-MS method, specifically: Agilent7900, RF power 1550W, detection limit 0.01μg / L, and the termination threshold is: aging is terminated when lead>0.2mg / L and cadmium>0.05mg / L.

[0161] Example 4:

[0162] The performance of the koji making stage of the present invention is compared with that of the prior art. This embodiment uses Example 1 to compare with Comparative Examples 1-3. The following is a comparison table of process differences:

[0163]

[0164]

[0165] Based on this, it can be seen that the combination of the present invention and humidity during the damp fire period can effectively improve the thermophilic Streptococcus, and the bacteriocin secreted by it has a better effect in inhibiting Staphylococcus; the neutral protease combines with vitexin during the high fire period to form a heat-stable complex, and can ensure the survival rate of yeast during the mold period.

[0166] Embodiment 5:

[0167] The performance of the temperature-controlled fermentation stage of the present invention is compared with that of the fermentation stage of the prior art. This embodiment uses Example 1 to compare with Comparative Examples 1-3. The following is a comparison table of the temperature-controlled fermentation stage:

[0168]

[0169] The low-temperature saccharification period of the present invention is slowly heated at 0.119°C / h, which can match the optimal growth temperature slope of yeast, and the oxygen content requirement of 8-10% can ensure the aerobic saccharification of Rhizopus. In comparative example 1, the constant temperature of 28°C causes the saccharification enzyme activity peak to lag by 24 hours, and in comparative example 3, the oxygen content of the mash core is greatly reduced without the turning operation.

[0170] The main fermentation period of the present invention is slowly heated at 0.114°C / h, which can stabilize the alcohol conversion rate at 1.2-1.5% vol / day, while maintaining an oxygen content of 5-7% to inhibit lactic acid bacteria. In Comparative Example 2, a constant temperature of 32°C will cause yeast metabolic shock. At the same time, the natural osmotic oxygen supply of Comparative Example 1 is insufficient, and the production of isoamyl alcohol during fermentation will increase significantly by 25%.

[0171] The esterification period of the present invention is slowly decreased at 0.417°C / h, which can improve the activity of the esterase. In Comparative Example 2, the constant temperature of 28°C deviates from the optimal temperature of 22-25°C for the esterase, and the ester synthesis efficiency is greatly reduced. In Comparative Example 3, the mud-sealed oxygen penetration causes the oxidation loss of ethyl acetate to be greater than 20%.

[0172] Based on this, it can be seen that the temperature-controlled fermentation stage of the present invention can compress the fermentation period to 24 days by slowly increasing the temperature.

[0173] Example 6:

[0174] The performance of the liquor brewed by the formula of the present invention was compared with that of the liquor brewed by the existing formula. The formula of the present invention was recorded as Examples 1-3, and the existing formula was recorded as Comparative Examples 1-3. Comparative Example 1 and Examples 1-3 used the same batch of raw materials and the same fermentation workshop. The following is a performance comparison table:

[0175]

[0176] Comparative Example 1 is a light-flavor liquor brewed with traditional barley and pea koji, with a formula of 60% barley and 40% peas, and a brewing method of:

[0177] Koji making: Mix and crush the raw materials to make the passing rate of 40 mesh ≥85%, add 35% water and press at 0.8MPa to make koji powder;

[0178] The key means of culturing and fermenting are shown in Example 4 and Example 5.

[0179] Disadvantage: Neutral protease activity is only 85U / g.

[0180] Comparative Example 2 is a pure wheat bran koji-flavored liquor, the formula of which is 100% barley, and the brewing method is:

[0181] Koji making: Wheat was moistened to make it contain 18% water, crushed to 0.5mm, inoculated with 10 6 CFU / g of Aspergillus oryzae, cultured at 34℃ for 120 hours to form bran koji;

[0182] The key means of culture and fermentation are shown in Example 4 and Example 5.

[0183] Disadvantages: Artificial inoculation reduces microbial diversity, with Bacteroidetes only accounting for 8%.

[0184] Comparative Example 3 is a high mung bean koji, whose formula is 50% barley, 30% peas, and 20% mung beans, and the brewing method is:

[0185] Koji making: mung beans were directly crushed without pretreatment, and the mixed raw materials were added with 38% water and pressed into koji powder;

[0186] The key means of culture and fermentation are shown in Example 4 and Example 5.

[0187] Disadvantages: Excessive consumption of mung beans causes flavonoids to inhibit saccharifying enzymes; mung bean gum thickens and hinders oxygen penetration, causing lactic acid bacteria to proliferate to 52%.

[0188] Based on this, it can be seen that the wine yield of the present application is relatively high. At the same time, it can optimize the bacterial structure, promote the synergistic effect of acid-producing and ester-producing bacteria, regulate the rhythm of saccharification and protein decomposition, extend the metabolic window period, increase the abundance of ester substances, and inhibit the production of adverse metabolites. The comparative example 1 uses a traditional fermentation cycle of 32 days. The present invention compresses the total fermentation time to 25 days through process optimization.

[0189] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for brewing light-fragrant liquor using mung beans instead of peas, comprising Daqu and sorghum, characterized in that: The mass percentage of sorghum and Daqu is 100:20-25, the Daqu includes barley, peas, and mung beans, and the Daqu includes 58-65% barley, 30-35% peas, and 5-10% mung beans by mass, and the starch content of sorghum is ≥70%, comprising the following steps: S1: Pretreatment: soak the barley and peas in water at 25°C for 6 hours, controlling the moisture content to 14±0.5%, and then pile them for soaking for at least 6 hours; steam-inactivate the mung beans: steam-treat the mung beans at 105°C for 5 minutes to inactivate lipoxygenase; after steam-inactivate the mung beans, crush them to a particle size of 0.3-0.5mm, ensuring a 40-mesh sieve pass rate of ≥95% to ensure effective release of polysaccharides; S2: Mixing and grinding treatment, the pretreated barley, peas, and mung beans are added to a mixer according to the mass percentage, mixed at a speed of 15 rpm for 20 minutes, and then ground using a roller mill until the passing rate of a 40-mesh sieve is ≥90%, thereby forming a mixture of barley, peas, and mung beans; S3: Add water to form a billet. Add 38-40% water at 30°C to the mixture and stir until the water is evenly distributed. Use a twin-screw extruder at a pressure of 0.6±0.05 MPa to produce a billet with a size of 20 cm×10 cm×5 cm. The billet density is controlled at 1.15±0.05 g / cm 3 , porosity 35-40%; S4: 0-48 hours of koji room culture and mold growth period, the koji blocks are placed in the koji room, and the temperature is raised from 28°C to 30°C at a heating rate of 0.04°C / min. The relative humidity in the koji room is maintained at 85±3% using an ultrasonic humidifier to achieve a colonization rate of Rhizopus and yeast of more than 90%; S5: 48-120 hours of hot and cold period for culture in the koji room, specifically including gradient temperature control: 2°C daily temperature increase, 3°C temperature increase in the last 24 hours, average temperature increase rate equal to 0.083°C / h, from 48°C to 55°C, temperature fluctuation ≤±0.3°C; Intermittent humidification program: humidity changes every 8 hours, humidification time is 2 hours; Used to increase the proportion of thermophilic Streptococcus to 25%; S6: 120-144 hours of high-temperature cultivation in the koji room, the temperature in the koji room is maintained at 58-60°C, the humidity is reduced to the initial humidity of 65±5%, and then to 55% to eliminate lactic acid bacteria, and the survival rate of Bacillus is less than 5%. Based on this, mung bean koji blocks are prepared; S7: Steaming treatment: crush the mung bean koji blocks into 60 mesh to obtain mung bean koji powder, crush the sorghum into 60 mesh, mix with the mung bean koji powder in proportion, then add 50% of the mass of sorghum water to moisten the material, and cook at normal pressure for 60 minutes, with a gelatinization degree ≥ 95%; S8: Temperature-controlled fermentation, including a 1-7 day low-temperature saccharification period: the cooked material is transferred to the fermentation tank, the temperature is controlled at 28.0℃-30.0℃, and the heating rate is 0.119℃ / h. During this period, the mash is turned once a day using a mash turner at a speed of 3 rpm, with a doubling time of 120 minutes. The oxygen content is maintained at 8-10% to activate the saccharifying enzyme and ensure that the residual sugar content is ≤10%; During the main fermentation period of 8-18 days, the temperature is controlled at 32.0℃-35.0℃, and the heating rate is 0.114℃ / h. During this period, the mash is turned once every 48 hours using a mash turner with a speed of 3rpm, and the doubling time is 90 minutes. The oxygen content is controlled at 5-7%. At this time, the alcohol production rate is 1.2-1.5%vol / day, and the acidity is also maintained at ≤2.0mmol / L. 19-25 days of esterification period: the temperature is controlled at 35.0℃-25.0℃, the cooling rate is 0.417℃ / h, and the fermentation is carried out in a sealed state with an oxygen content of less than 1%. At the same time, turning over of the mash is prohibited. At this time, the ethyl acetate synthesis is ≥1600mg / L, and the mash is formed; S9: Distillation treatment, prepare the retort and tail tank, preheat the empty retort to 80℃ for 5 minutes, and then fill the mash with the bulk density of 0.85±0.03g / cm 3 The lower layer of the retort is filled with mash with a particle size of 5-8mm, and the upper layer is filled with mash with a particle size of 2-4mm. The distillation also includes a head interception stage: when the alcohol content of the distillate is greater than 75%vol, the diverter valve is activated, and the collection volume accounts for 2% of the total base wine, until the methanol concentration is ≤0.6g / L; Main wine collection stage: gas phase temperature is strictly maintained at 78-95℃, steam pressure is constant at 0.10±0.002MPa, flow rate is 0.8m 3 / h, collect the distillate in the range of 75%-50% vol of alcohol content, and the ethyl acetate content must be ≥1.6g / L; Wine tail interception stage: when the alcohol content is less than 50%vol, the wine is switched to the wine tail tank, and the n-propanol concentration threshold is ≤0.3g / L. If it exceeds the limit, it will be discarded; S10: Aging process, transferring the wine treated in S9 to purple clay pottery, specifically including the following stages: 0-6 months oxidative polymerization period: the dissolved oxygen content is maintained at 0.8mL O2 / (L·a) to promote the condensation of aldehydes into acetals; 6-18 months of esterification-dominant period: the temperature drops to 14-16°C, acid-catalyzed esterification reaction, and the esterification rate constant k=0.015L / mol·h; 18-24 months of association equilibrium period: the humidity is raised to 72±1%, based on which the brewing of liquor is completed.

2. The method for brewing light-fragrance liquor using mung beans instead of peas according to claim 1, characterized in that: The daqu comprises 62% barley, 33% peas, and 5% mung beans by mass, and the mass ratio of daqu to sorghum is 22:

100.

3. The method for brewing light-fragrance liquor using mung beans instead of peas according to claim 1, characterized in that: The daqu comprises 60% barley, 32% peas, and 8% mung beans by mass, and the mass ratio of daqu to sorghum is 23:

100.

4. The method for brewing light-fragrance liquor using mung beans instead of peas according to claim 1, characterized in that: The daqu comprises 58% barley, 32% peas, and 10% mung beans by mass, and the mass ratio of daqu to sorghum is 24:

100.

5. The method for brewing light-fragrance liquor using mung beans instead of peas according to claim 1, characterized in that: In the S5, the humidity changes in a cycle of 70% to 85% to 70%; when the temperature is raised from 48°C to 50°C, it is used to activate thermophilic Streptococcus and inhibit lactic acid bacteria; when the temperature is raised from 52°C to 55°C, it is used to enrich thermotolerant Bacillus and eliminate Staphylococcus.

6. The method for brewing light-fragrance liquor using mung beans instead of peas according to claim 1, characterized in that: In the S6, the humidity target for 0-6 hours is 65%-62%, and the cooling rate is 0.5% / h, which is used to avoid sudden cracking of the koji surface; the humidity target for 6-18 hours is 62%-56%, and the cooling rate is 1.5% / h, which is used to promote enzyme conversion; the humidity target for 18-24 hours is 56%-55%, and the cooling rate is 0.2% / h, which is used to stabilize the koji structure.

7. The method for brewing light-fragrance liquor using mung beans instead of peas according to claim 1, characterized in that: In the S10, the ambient temperature of the purple clay pottery is 15±0.5°C, the humidity is 70±2%, the illumination is ≤50lux, and the annual dissolved oxygen content is 0.5-1.0mLO2 / L. Secondly, 500mL of aseptic sampling is carried out every 3 months, and three tests are performed, namely, total ester content: detected by gas chromatography according to GB / T394.2; sensory evaluation: detected by GB / T33405, using a 12-person review group, blind evaluation and taking the average value; heavy metal residue: detected by ICP-MS method, specifically: Agilent7900, RF power 1550W, detection limit 0.01μg / L, and the termination threshold is: aging is terminated when lead is greater than 0.2mg / L and cadmium is greater than 0.05mg / L.

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