Cellar based on algal residue composite material, cellar preparation method and white spirit prepared by applying cellar

Abstract

The invention discloses a cellar based on an algae residue composite material, a preparation method of the cellar and white spirit prepared by applying the cellar, and belongs to the technical field of white spirit brewing. The cellar comprises a cellar wall and a cellar bottom filter layer, the cellar wall is divided into an inner layer and an outer layer, the inner layer is made of yellow mud, algae residue enzymolysis powder, aged cellar mud bacterial liquid, rice hull ash and water, and the outer layer is made of yellow mud, algae residue enzymolysis powder, quartz sand and water; the cellar bottom filter layer sequentially comprises a bottom layer, a middle layer and an upper layer from bottom to top, the bottom layer is composed of composite materials and broken stones, the middle layer is made of the composite materials, and the upper layer is a straw woven mesh. The algae residue enzymolysis powder is prepared through a specific process, and the specific process comprises the steps of drying, screening, homogenizing treatment, magnetized water treatment, enzymolysis and the like. The preparation method of the cellar comprises the steps of layered tamping, vibration compaction, filter layer laying, yellow serofluid pouring, algae residue enzymatic hydrolysate spraying and the like. The cellar is applied to preparation of baijiu, can brew yeast fen-flavor baijiu with unique'marine herbal 'flavor, and solves the problems that a traditional cellar depends on clay resources, microbial community stability is insufficient and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor brewing, and in particular relates to a cellar based on an algae residue composite material, a cellar preparation method, and liquor prepared using the cellar. Background Art

[0002] As one of the world's six major distilled spirits, the core of Baijiu's quality lies in the long-term domestication and metabolic regulation of the cellar micro-ecosystem. Traditional cellars are mostly built with rammed clay or stone masonry. Through the interaction of functional microorganisms enriched in the cellar mud and the mash, characteristic flavor substances such as ethyl acetate and ethyl hexanoate are produced. However, with the expansion of the industry and the upgrading of consumer demand, traditional cellar technology has gradually exposed three major bottlenecks:

[0003] Intensified ecological resource constraints: The construction of pits is highly dependent on clay resources. According to statistics, a single standard pit (volume 8-10m 3 ) requires the consumption of 3-5 tons of clay, and the annual industry demand exceeds one million tons. Large-scale clay mining leads to the degradation of surface soil. Algae residue waste is the unused insoluble components and suspended solids produced after the seaweed has been soaked, digested with alkaline solution, and coarsely filtered during the production of seaweed products such as sodium alginate and agar, or in the process of algae treatment in water bodies, through pressurized flotation to make the algae attach to bubbles and float up, and then separated and dehydrated. Among them, the aquatic processing industry produces about 1.2 million tons of microalgae residue waste each year. Its traditional treatment methods are mainly landfill or incineration, which not only causes large carbon emissions, but also wastes up to 30% of the active ingredients in the algae residue, such as polysaccharides and chlorophyll.

[0004] Insufficient stability of microbial communities: Although existing cellar improvement technologies can increase the abundance of microbial communities in the short term, they have related defects, such as unbalanced nutrient supply (the carbon-nitrogen ratio of the grains is too high, resulting in excessive yeast proliferation and inhibiting lactic acid bacteria metabolism, reducing the efficiency of ethyl acetate synthesis) and structural degradation (the porosity of traditional cellar mud decreases by 40% after 3-5 years of use, and the deterioration of air permeability causes the decline of anaerobic bacteria).

[0005] Flavor innovation is stuck in a homogenization dilemma: The flavor compound library of mainstream baijiu (white liquor) is nearing saturation. For example, in light-flavor liquors, ethyl acetate accounts for over 70% of the main aroma component. However, consumers are increasingly fatigued by the "single fruity aroma." While research has attempted to synthesize new flavor compounds through the addition of exogenous microbial agents, these artificial strains face significant competition and inhibition with native microorganisms, potentially introducing food safety risks such as increased fusel oil content. Summary of the Invention

[0006] In response to the above technical problems, the present invention proposes a cellar based on an algae residue composite material, a cellar preparation method, and liquor prepared using the cellar.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] One of the purposes of the present invention is to provide a cellar based on an algae residue composite material, comprising: a cellar wall and a cellar bottom filter layer;

[0009] The cellar wall comprises: an inner layer and an outer layer;

[0010] The filter layers at the bottom of the cellar are, from bottom to top, the bottom layer, the middle layer and the upper layer;

[0011] in,

[0012] The materials for preparing the inner layer include yellow mud, algae residue enzymatic hydrolysis powder, old cellar mud bacterial liquid, rice husk ash and water;

[0013] Materials for preparing the outer layer include yellow mud, algae residue enzymatic hydrolysis powder, quartz sand and water;

[0014] The materials used to prepare the bottom layer include composite materials and crushed stones;

[0015] The material for preparing the middle layer includes a composite material;

[0016] The material for preparing the upper layer is a straw woven net.

[0017] Algae residue enzymatic hydrolysis powder is rich in nutrients such as polysaccharides and amino acids. During the fermentation process, these nutrients are slowly released, providing microorganisms with continuous energy and growth factors, thereby maintaining the long-term activity and stability of the microbial community. The porous structure and high specific surface area of the algae residue enzymatic hydrolysis powder provide excellent attachment sites for microorganisms. This structure is conducive to the colonization and growth of microorganisms, especially the enrichment of beneficial bacteria such as lactic acid bacteria, thereby improving fermentation efficiency and wine quality. Under anaerobic conditions, chlorophyll and other components in the algae residue decompose into intermediates such as phytol and phytic acid. These intermediates are further esterified to form unique flavor substances (such as ionones and isoprenoid derivatives), giving the liquor its distinctive "marine herb" flavor. The material formulation and structural design of the inner and outer layers ensure a more optimal distribution of microorganisms within the cellar. The inner layer enriches functional bacteria, while the outer layer inhibits the excessive growth of miscellaneous bacteria, forming a stable microbial ecosystem and avoiding the rapid degradation of the microbial community in traditional cellars. The high porosity (45%) of the inner layer material significantly improves the diffusion efficiency of oxygen, providing favorable conditions for the colonization of facultative anaerobic bacteria (such as lactic acid bacteria). This high-porosity structure also promotes material exchange and signal transmission between microorganisms, enhancing the synergistic effect of the microbial community. The low porosity (35%) of the outer layer material reduces water loss, maintains a moist environment inside the pit, and inhibits the excessive growth of miscellaneous bacteria, ensuring the stability and safety of the fermentation process. The composite material of the bottom and middle layers is composed of a mixture of algae residue enzymatic hydrolysis powder and bamboo charcoal particles. The algae residue enzymatic hydrolysis powder provides rich nutrients and acts as a microbial carrier, while the bamboo charcoal particles have excellent adsorption properties and can absorb odorous substances produced during the fermentation process, while providing a stable microenvironment to promote microbial growth and metabolism. The straw mesh on the upper layer has excellent air permeability and can regulate gas exchange inside the pit, avoiding the accumulation of gas produced during anaerobic fermentation, while preventing the entry of external impurities to ensure the purity of the fermentation process.

[0018] Furthermore, the materials for preparing the inner layer include the following components, calculated by mass percentage: 60% yellow mud, 15% algae residue enzymatic hydrolysis powder, 10% old cellar mud bacterial liquid, 10% rice husk ash and 5% water; and / or,

[0019] The materials for preparing the outer layer include the following components, calculated by mass percentage: 70% yellow mud, 6% algae residue enzymatic hydrolysis powder, 15% quartz sand and 9% water; and / or,

[0020] The mass ratio of the composite material to the crushed stone in the bottom layer is 1:1; and / or,

[0021] The composite material is prepared by mixing algae residue enzymatic hydrolysis powder and bamboo charcoal particles in a mass ratio of 3:1.

[0022] Furthermore, the preparation method of the algae residue enzymatic hydrolysis powder comprises the following steps:

[0023] 1) drying and sieving the spirulina residue to obtain spirulina residue powder;

[0024] 2) mixing the algae residue powder with deionized water, homogenizing the resulting mixture using high shear force and segmented temperature control of a twin-screw extruder, and drying to obtain homogenized algae residue powder;

[0025] 3) mixing the homogenized algae residue powder with magnetized water and allowing the mixture to stand, mixing the obtained algae residue with phosphate buffer, adding a complex enzyme to the mixture, and then subjecting the mixture to a magnetic field alternating reaction. After the reaction is completed, heating, centrifuging, vacuum concentrating, and drying to obtain algae residue enzymatic hydrolysis powder.

[0026] Furthermore, in step 2), the mass ratio of the algae residue powder to deionized water is 1:1; and / or,

[0027] In step 2), the parameters of the twin-screw extruder are: screw speed 200 rpm, die head structure with a circular die hole, discharge pressure 6 MPa, temperature gradient 60°C → 85°C → 95°C → 70°C → 55°C; and / or,

[0028] In step 2), the homogenized algae residue powder has a puffing degree of 2.8, a cell disruption rate of ≥98%, and a particle size distribution of 95% particles ≤50 μm; and / or,

[0029] In step 3), the ratio of the homogenized algae residue powder to the magnetized water is 1 g: 5 mL; and / or,

[0030] In step 3), the magnetized water is prepared by treating water at a magnetic field strength of 3 mT for 30 min to obtain magnetized water with a conductivity of ≤50 μS / cm; and / or,

[0031] In step 3), the ratio of the algal residue to the phosphate buffer is 1 g: 15 mL; and / or

[0032] In step 3), the amount of the compound enzyme added is 2.5% of the mass of the homogenized algal residue powder; and / or,

[0033] In step 3), the complex enzyme is composed of cellulase, protease and pectinase; and / or,

[0034] In step 3), the conditions for the magnetic field alternating reaction are: alternating magnetic field intensity of 3 mT, frequency of 20 Hz, magnetic field direction perpendicular to the stirring axis, magnetic field application mode of intermittent, reaction temperature of 45 ° C, stirring speed of 40 rpm, reaction time of 8 h; and / or,

[0035] In step 3), the heating process is: maintaining at 95° C. for 10 minutes; and / or,

[0036] In step 3), the centrifugation process is: centrifugation at 4000 rpm for 15 min; and / or,

[0037] In step 3), the vacuum concentration process is as follows: the solid content of the concentrated juice is ≥30% at 60° C. and −0.08 MPa.

[0038] A second object of the present invention is to provide a method for preparing a pit based on an algae residue composite material, comprising the following steps:

[0039] The material for the inner layer is compacted layer by layer using a pneumatic compactor, and white wine is sprayed between the layers;

[0040] The outer layer material is vibrated and compacted using the formwork casting method, cured, and then coated with a sodium silicate solution;

[0041] The bottom, middle and upper layers of materials are laid in a layered manner. After laying, yellow slurry water is poured in, allowed to stand, and algae residue enzymatic hydrolyzate is sprayed.

[0042] Furthermore, the total thickness of the inner layer is 30 cm, divided into 3 layers, each layer is 10 cm thick, and the compacted density is ≥ 1.8 g / cm 3 and / or,

[0043] The total thickness of the outer layer is 20 cm, the frequency of vibration compaction is 50 Hz, and the amplitude is 2 mm; and / or,

[0044] The thickness of the bottom layer is 10 cm, the thickness of the middle layer is 15 cm, and the thickness of the upper layer is 5 cm; and / or,

[0045] The perfusion volume of the yellow slurry water is 10L / m 2 and / or,

[0046] The standing time is 48 hours; and / or,

[0047] The concentration of the algae residue enzymatic hydrolyzate is 10 wt %.

[0048] The third purpose of the present invention is to provide an application of a cellar based on an algae residue composite material in the field of liquor preparation.

[0049] A fourth object of the present invention is to provide a liquor prepared using the cellar based on the algae residue composite material.

[0050] A fifth object of the present invention is to provide a method for preparing liquor, comprising the following steps:

[0051] Sorghum, wheat, peas and rice were mixed, steamed at normal pressure for 30 minutes, and cooled to obtain a mixed raw material;

[0052] The wheat is crushed and sieved, water is added, pressed into shape, and cultured to obtain medium-high temperature Daqu;

[0053] The mixed raw materials are mixed with medium-high temperature Daqu, and the obtained mash is put into a cellar for fermentation to obtain Daqu light-fragrant liquor.

[0054] Furthermore, the mixed raw material comprises the following raw materials in percentage by mass: 60% sorghum, 20% wheat, 15% peas and 5% rice; and / or,

[0055] The specific operation steps of the bacterial culture are: culturing for 28 days under the conditions of a temperature of 28° C. and a humidity of 80% in a koji room; and / or

[0056] The mass ratio of the mixed raw material to the medium-high temperature Daqu is 8:2; and / or

[0057] The initial moisture content of the fermented grains is 56-60%, and the acidity is ≤1.2mmol / 10g; and / or

[0058] The specific steps of the fermentation include: controlling the fermentation temperature in the cellar to slowly rise to 35° C. in the first 3 days, maintaining it at 40±1° C. during the 4th to 12th days, and naturally cooling it down and maintaining it at 32° C. during the 13th to 21st days.

[0059] Compared with the prior art, the present invention has the following advantages and technical effects:

[0060] The present invention uses twin-screw extrusion and magnetic field to synergistically process spirulina residue, and combines the rectangular structure design of the cellar with a functional filter layer to achieve directional regulation of microorganisms, flavor innovation and improved ecological benefits.

[0061] The rectangular design of the present invention realizes the slow release of nutrients and the regulation of the spatial distribution of the bacterial community; the Daqu light-fragrance liquor brewed in the cellar of the present invention contains ionones (≥1.5 mg / L) and isoprenoid derivatives (≥0.8 mg / L), forming a unique "marine herb" flavor similar to licorice, cabbage, cucumber and shiitake mushroom, which is not possessed by the Daqu light-fragrance liquor brewed in conventional cellars. BRIEF DESCRIPTION OF THE DRAWINGS

[0062] The accompanying drawings, which constitute part of the present invention, are provided to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are provided to explain the present invention and do not constitute an undue limitation of the present invention. In the accompanying drawings:

[0063] Figure 1 A schematic diagram of the cellar structure provided by the present invention;

[0064] Among them, 1-surface layer groove, 2-upper layer groove, 3-middle layer groove, 4-bottom layer groove, 5-upper layer, 6-bottom layer, 7-middle layer, 8-inner layer, 9-outer layer. DETAILED DESCRIPTION

[0065] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0066] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0067] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0068] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be illustrative only.

[0069] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0070] In the present invention, after the algae residue is compounded with yellow mud, the porosity of the pit mud can be increased to >45% (traditional pit mud is about 30%), significantly improving the oxygen diffusion efficiency and promoting the colonization of facultative anaerobic bacteria; the water-soluble polysaccharides in the algae residue can serve as microbial quorum sensing signal molecules to regulate the symbiotic relationship between hexanoic acid bacteria and methanogens (experiments show that the ethyl acetate synthesis rate is increased by >22%); chlorophyll generates intermediates such as phytol and phytic acid during anaerobic degradation, which are then esterified to form new flavor substances such as β-ionone and isoprenoid derivatives, giving the wine a "marine herb" aroma. There is no technical solution in the prior art for integrating algae residue as a structural material and a microbial carrier into pit construction. The present invention innovatively breaks through the limitations of traditional processes and has significant technological advancements.

[0071] The embodiment of the present invention provides a pit based on algae residue composite material (total size of a single pit: length 3.5m × width 2m × depth 1.8m (effective volume 10m 3 )) preparation method, comprising the following steps:

[0072] 1) Preparation of the cellar wall: It is divided into the inner layer and the outer layer, of which the inner layer is the side that contacts the mash;

[0073] The material for the inner layer was compacted layer by layer with a pneumatic compactor (each layer was 10 cm thick and the compacted density was ≥ 1.8 g / cm). 3 The total thickness of the inner layer is 30 cm, and it is compacted in three times. 20% vol of liquor is sprayed between layers to activate the bacterial flora. The surface is roughened with a toothed spatula (roughness Ra = 12.5 μm) to increase the area for microbial attachment.

[0074] The outer layer serves as the structural support and smooth, impermeable side. It is cast using a formwork casting method. The outer layer material is vibrated and compacted (frequency 50 Hz, amplitude 2 mm). The total thickness of the outer layer is 20 cm. During curing, it is covered with a moisturizing film (relative humidity RH ≥ 80%). After curing for 7 days, a 5 wt% sodium silicate solution is applied to the surface to enhance impermeability.

[0075] Table 1

[0076]

[0077] 2) Preparation of the filter layer at the bottom of the pit: The composite material and crushed stone with a particle size of 2 cm were mixed and laid in a mass ratio of 1:1 on the bottom filter layer to a thickness of 10 cm. In the middle layer, the composite material was compacted to a thickness of 15 cm, with a compaction density of ≥1.6 g / cm 3 ; Cover the upper layer with a 5mm pore size straw woven mesh; after laying, 2 The yellow pulp water was perfused at a flow rate of 1000 μg / cm2 and allowed to stand for 48 h; after standing, 10 wt% algae residue enzymatic hydrolyzate was sprayed to activate the formation of biofilm on the surface of bamboo charcoal;

[0078] In the following preferred embodiment of the present invention, in step 1), the materials for preparing the inner layer include, by mass percentage, 60% yellow mud, 15% algae residue enzymatic hydrolysis powder, 10% old cellar mud bacterial liquid, 10% rice husk ash and 5% water.

[0079] In the following preferred embodiment of the present invention, in step 1), the materials for preparing the outer layer include, by mass percentage, 70% yellow mud, 6% algae residue enzymatic hydrolysis powder, 15% quartz sand and 9% water.

[0080] In the following preferred embodiment of the present invention, in step 2), the composite material is formed by mixing algae residue enzymatic hydrolysis powder and bamboo charcoal particles, and comprises, by mass percentage, 75% algae residue enzymatic hydrolysis powder and 25% bamboo charcoal particles with a particle size of 2 mm.

[0081] In the following preferred embodiment of the present invention, in step 1)-step 2), the method for preparing algae residue enzymatic hydrolysis powder comprises the following steps:

[0082] 1) Spirulina algae residue was selected and dehydrated in a belt dryer (80°C hot air, residence time 30 min) to a moisture content of ≤10%, and vibrating screened (pore size 1 mm) to remove large particles to obtain dry algae residue powder;

[0083] 2) Mix the dried algae residue powder with deionized water at a ratio of 1:2 (w / w), adjust the moisture content to 40%, and let it stand for 1 hour to homogenize the moisture. Set the screw parameters: screw speed 200rpm, die structure is a circular die hole (diameter 4mm, aspect ratio 3:1), and discharge pressure 6MPa. The dried algae residue powder is processed by twin-screw extrusion technology. The high shear force and segmented temperature control of the twin-screw extruder are used to destroy the rigid structure of the cell wall (cellulose, gelatin layer and hemicellulose), release intracellular polysaccharides, proteins and fat-soluble active ingredients (such as phycocyanin, γ-linolenic acid), and increase the contact area between the substrate and the enzyme. The extruded algae residue powder after treatment has a puffing degree (i.e., material volume expansion ratio) of 2.8, a cell breakage rate ≥98%, and a particle size distribution of 95% particles ≤50μm;

[0084] 3) The extruded algae residue powder was dried with hot air at 45°C. The algae residue powder was then mixed with magnetized water (the magnetized water was obtained by treating the mixture with a magnetic field strength of 3 mT for 30 minutes and had a conductivity of ≤50 μS / cm) at a ratio of 1:5 (w / v). The mixture was allowed to stand at 25°C for 2 hours. The resulting sludge was then mixed with a pH 6.0 phosphate buffer solution (containing 0.1 mol / L Na2HPO4 and 0.05 mol / L citric acid) at a solid-liquid ratio of 1:15. A complex enzyme was then added at a concentration of 2.5% by weight of the homogenized algae residue powder. An alternating magnetic field reaction was then performed under the following conditions:

[0085] The alternating magnetic field strength was 3 mT, the frequency was 20 Hz, the magnetic field direction was perpendicular to the stirring axis, and the magnetic field was applied intermittently (i.e., 10 minutes of operation followed by a 5-minute pause). The reaction temperature was 45°C, the stirring speed was 40 rpm, and the reaction time was 8 hours. The 2.5% complex enzyme comprised 1.2% cellulase (10,000 U / g), 0.8% protease (8,000 U / g), and 0.5% pectinase (5,000 U / g). The pH of the system was maintained at 6.0 ± 0.2 even after the addition of the complex enzyme.

[0086] 4) After the reaction, the temperature was raised to 95°C and maintained for 10 minutes to inactivate the enzyme. The enzymatic hydrolyzate and the residue were separated by centrifugation at 4000 rpm for 15 minutes. The enzymatic hydrolyzate was vacuum concentrated (60°C, -0.08 MPa) to a solids content of ≥30%, and then spray-dried (inlet temperature 160°C, outlet temperature 75°C) to obtain algal residue enzymatic hydrolyzate powder.

[0087] The cellar prepared by the above method can be used in the field of liquor preparation.

[0088] An embodiment of the present invention provides a liquor prepared by utilizing the cellar.

[0089] The embodiment of the present invention provides a method for preparing liquor, comprising the following steps:

[0090] S1. Select 60% high-quality sorghum, 20% wheat, 15% peas, and 5% rice. Steam the grains under normal pressure for 30 minutes until the flowering rate of the raw materials is ≥90%, and then cool them to <35°C to obtain a mixed raw material.

[0091] S2. Using traditional Daqu production techniques, wheat was crushed and sieved, water was added to bring the moisture content to 40%, and the wheat was pressed into brick-shaped blocks (35 cm × 25 cm × 8 cm). The yeast was then cultured (controlling the temperature at 28°C and the humidity at 80% for 28 days) to produce medium-high-temperature Daqu.

[0092] S3. Mix the mixed raw materials with medium-high temperature Daqu, stir the materials three times to make them uniform, control the initial moisture content of the mash to 56-60%, and the acidity ≤1.2mmol / 10g. Load the mash into a rectangular cellar with a height of less than 1.5m, and cover the surface with rice husks for insulation. Control the fermentation temperature in the cellar to slowly rise to 35°C in the first 3 days, maintain it at 40±1°C from the 4th to the 12th day, and naturally cool it down and maintain it at 32°C from the 13th to the 21st day. After fermentation, the mash appears yellowish brown, loose and moist;

[0093] S4. Utilize solid-state distillation using retort distillation equipment, control the distillation temperature to a flow temperature of ≤30°C, and extract the raw liquor between 45% and 65% by volume, with a total acid content of ≤0.8g / L and a total ester content of ≥2.5g / L. Store the liquor in earthenware jars and age it for at least one year. Filter it through filter cloth and can it to produce the Daqu Qingxiang-style liquor.

[0094] Unless otherwise specified, the “normal pressure” mentioned in the present invention is calculated as “0.101325 MPa”.

[0095] The "old pit mud bacterial liquid" used in the present invention was purchased from Qingdao Shengfen 1259 Wine Co., Ltd. and is a liquid culture obtained by artificially culturing functional microorganisms in pit mud.

[0096] The raw materials used in the present invention are all purchased from the market.

[0097] The technical solution of the present invention is further illustrated by the following examples.

[0098] Example 1

[0099] A method for preparing Daqu light-fragrance liquor comprises the following steps:

[0100] Step 1: Preparation of algae residue enzymatic hydrolysis powder

[0101] 1) Dehydrating the spirulina residue in a belt dryer (80°C hot air, residence time 30 min) to a moisture content of ≤10%, and vibrating screening (pore size 1 mm) to remove large particles to obtain dry spirulina residue powder;

[0102] 2) The dried algae residue powder was mixed with deionized water at a ratio of 1:2 (w / w) to reduce the moisture content to 40%, and the mixture was allowed to stand for 1 h to homogenize the moisture. The homogenized algae residue powder was processed using the high shear force and staged temperature control of a twin-screw extruder. The screw parameters were set as follows: screw speed of 200 rpm, die structure of circular die hole (diameter 4 mm, aspect ratio 3:1), and discharge pressure of 6 MPa. The extruded algae residue powder after processing had an expansion degree (i.e., material volume expansion ratio) of 2.8, a cell disruption rate of ≥98%, and a particle size distribution of 95% particles ≤50 μm. The temperature gradient is shown in Table 2.

[0103] Table 2

[0104] Screw range temperature Main functions Feeding section 60℃ Material preheating and softening Conveying section 85℃ Initial destruction of the glial layer Cut segment 95℃ High shear breaking down of cellulose structure Homogenizing section 70℃ Evenly disperse active ingredients Discharging section 55℃ Cooling and protection of heat-sensitive substances

[0105] 3) The extruded algae residue powder was dried with hot air at 45°C. The algae residue powder was then mixed with magnetized water (the magnetized water was obtained by treating the algae residue powder at a magnetic field strength of 3 mT for 30 minutes, and its conductivity was ≤50 μS / cm) at a ratio of 1:5 (w / v), and allowed to stand at 25°C for 2 hours. The resulting muddy algae residue was then mixed uniformly with a phosphate buffer solution (containing 0.1 mol / L Na2HPO4 and 0.05 mol / L citric acid) at a solid-liquid ratio of 1:15, and a complex enzyme was added at a ratio of 2.5% by weight of the homogenized algae residue powder. The mixture was then subjected to an alternating magnetic field reaction. The reaction conditions were as follows:

[0106] The alternating magnetic field strength was 3 mT, the frequency was 20 Hz, the direction of the magnetic field was perpendicular to the stirring axis, the magnetic field was applied intermittently (i.e., 5 minutes of rest after every 10 minutes of work), the reaction temperature was 45°C, the stirring speed was 40 rpm, the reaction time was 8 hours, and it was divided into two stages (as shown in Table 3).

[0107] Table 3

[0108]

[0109]

[0110] The 2.5% complex enzyme includes: 1.2% cellulase (10,000 U / g), 0.8% protease (8,000 U / g), and 0.5% pectinase (5,000 U / g). After adding the complex enzyme, the pH of the system should be maintained at 6.0±0.2.

[0111] 4) After the reaction, the temperature was raised to 95°C and maintained for 10 min to inactivate the enzyme. The enzymatic hydrolysate and the residue were separated by centrifugation at 4000 rpm for 15 min. The enzymatic hydrolysate was vacuum concentrated (60°C, -0.08 MPa) to a solid content of ≥30%, and then spray-dried (inlet temperature 160°C, outlet temperature 75°C) to obtain algae residue enzymatic hydrolysate powder.

[0112] Step 2: 3.5m long × 2m wide × 1.8m deep, effective volume 10m 3 Preparation of the cellar

[0113] Inner layer: Mix 60% yellow mud, 15% algae residue enzymatic hydrolysis powder, 10% old cellar mud bacterial solution, 10% rice husk ash and 5% water, and then compact it layer by layer with a pneumatic compactor (each layer is 10cm thick, and the compaction density is ≥1.8g / cm 3 The total thickness of the inner layer is 30 cm, and it is compacted in three times. 20% vol of liquor is sprayed between layers to activate the bacterial flora. The surface is roughened with a toothed spatula (roughness Ra = 12.5 μm) to increase the area for microbial attachment.

[0114] Outer layer: 70% yellow mud, 6% algae residue enzymatic hydrolysis powder, 15% quartz sand, and 9% water were mixed and vibrated (frequency 50 Hz, amplitude 2 mm) using the template casting method. The total thickness of the outer layer was 20 cm. After curing for 7 days (covered with a moisturizing film (relative humidity RH ≥ 80%) during the curing period), the surface was coated with a 5wt% sodium silicate solution to enhance impermeability.

[0115] The bottom filter layer is laid in layers. In the bottom layer, the composite material is mixed with crushed stone with a particle size of 2 cm in a mass ratio of 1:1 and laid to a thickness of 10 cm. In the middle layer, the composite material is compacted to a thickness of 15 cm, with a compaction density of ≥1.6 g / cm 3 ; Cover the upper layer with a 5mm pore size straw woven mesh; after laying, 2 The yellow pulp water was perfused at a flow rate of 1000 nm and allowed to stand for 48 hours; after standing, 10 wt% algae residue enzymatic hydrolyzate was sprayed to activate the formation of a biofilm on the surface of the bamboo charcoal; wherein the composite material is composed of 75% algae residue enzymatic hydrolyzate powder and 25% bamboo charcoal particles with a particle size of 2 mm;

[0116] Bottom trough: On the bottom filter layer of the cellar, prepare the bottom trough using the same materials and methods as the inner layer of the cellar wall, ensuring that the bottom trough is tightly connected to the inner layer of the cellar wall;

[0117] Middle layer trough: On the bottom layer trough, the middle layer trough is prepared using the same materials and methods as the inner layer of the cellar wall. The middle layer trough is tightly connected to the inner layer of the cellar wall through the side edges;

[0118] Upper trough: On the middle trough, the upper trough is prepared using the same materials and methods as the inner layer of the cellar wall. The upper trough is tightly connected to the inner layer of the cellar wall through the side edges.

[0119] Surface layer trough: On the upper layer trough, the surface layer trough is prepared using the same materials and methods as the inner layer of the cellar wall. The surface layer trough and the inner layer of the cellar wall are tightly connected through the side to form a complete internal structure of the cellar.

[0120] Step 3: Preparation of Daqu Fen-fragrant Liquor

[0121] S1. Select 60% high-quality sorghum, 20% wheat, 15% peas, and 5% rice, steam the grains at normal pressure for 30 minutes until the flowering rate of the raw materials is ≥90%, and cool them to <35°C to obtain a mixed raw material;

[0122] S2. The wheat was crushed and sieved, water was added to make the moisture content reach 40%, and the wheat was pressed into bricks (size 35 cm × 25 cm × 8 cm). The yeast was cultured (control the temperature of the koji room at 28°C and the humidity at 80% for 28 days) to make medium-high temperature koji.

[0123] S3. Mix the mixed raw materials with medium-high temperature Daqu, stir the materials three times to make them uniform, control the initial moisture content of the mash to 56-60%, and the acidity ≤1.2mmol / 10g. Load the mash into a rectangular cellar with a height of less than 1.5m, and cover the surface with rice husks for insulation. Control the fermentation temperature in the cellar to slowly rise to 35°C in the first 3 days, maintain it at 40±1°C from the 4th to the 12th day, and naturally cool it down and maintain it at 32°C from the 13th to the 21st day. After fermentation, the mash appears yellowish brown, loose and moist;

[0124] S4. Utilize solid-state distillation using retort distillation equipment, maintaining a flow temperature of ≤30°C. Extract the raw liquor between 45% and 65% vol., with a total acid content of ≤0.8 g / L and a total ester content of ≥2.5 g / L. Store the liquor in earthenware jars and age it for at least one year. Filter it through filter cloth and can it to produce the Daqu-flavored liquor.

[0125] control group

[0126] The same as Example 1, except that no algae residue enzymatic hydrolysis powder is added to each layer of the pit.

[0127] Example 1 was used as experimental group 1, and the control group was used as experimental group 2. There were 6 replicate pits in each group, and the fermentation was carried out uniformly for 28 days.

[0128] Experiment 1 Analysis of pit mud microbial communities

[0129] A 5-gram sample of pit mud was collected from the inner layer of the pit at a depth of 5 cm using a sterile scraper and immediately frozen at -80°C. High-throughput sequencing was used to compare the microbial diversity of the pit mud between the two groups. The results are shown in Table 4.

[0130] Table 4

[0131] index Experimental Group 1 Experimental Group 2 Shannon diversity index 6.9±0.2 5.5±0.3 Relative abundance of lactic acid bacteria (%) 43.2±1.8 27.6±2.1 Micrococcus abundance (logCFU / g) 6.8±0.2 5.1±0.3

[0132] The results in Table 4 demonstrate that the rectangular pits of the present invention significantly promote bacterial growth. During fermentation, the rectangular structure likely facilitates oxygen distribution, promoting the formation of a symbiotic system among various bacterial genera. The polysaccharides in the algae residue enzymatic hydrolyzed powder act as prebiotics, significantly increasing the abundance of lactic acid bacteria and micrococci.

[0133] Experiment 2: Comparison of wine flavor substances

[0134] The key flavor compounds in the two liquor samples were compared by gas chromatography-mass spectrometry. 2 mL of liquor sample and 20 μL of 2-methyl-3-heptanone standard solution were placed in a 20 mL headspace vial and equilibrated at 60°C and 250 rpm for 20 minutes. A DVB / CAR / PDMS extractor was then inserted into the vial for 30 minutes. The extracted extractor was then inserted into the QP0-SE inlet and desorbed at 250°C for 5 minutes. The chromatographic column was HP-INNOWax (30 m × 0.25 mm × 0.25 μm), and the carrier gas (high-purity N2) was injected at a splitless flow rate of 1.0 mL / min at an injection temperature of 250°C. The temperature program started at 50°C, held for 3 minutes, then increased at 3°C / min to 160°C, held for 3 minutes, and then increased at 10°C / min to 230°C, held for 10 minutes. The mass spectrometry solvent removal time was 1 min, the ion source temperature was 230°C, the detector interface temperature was 250°C, the acquisition mode was Scan, and the scan range was 45-450 m / z. The results are shown in Table 5.

[0135] Table 5

[0136] Compound name Experimental group 1 (mg / L) Experimental group 2 (mg / L) Ethyl acetate 252.4±14.3 196.8±11.5 Ionone 1.72±0.09 Not detected Isoprenoid derivatives 0.95±0.04 Not detected Isovaleraldehyde 2.8±0.3 5.6±0.4

[0137] As shown in Table 5, the flavoring compounds in Experimental Group 1 contain ionones and isoprenoid derivatives, creating a unique "marine herb" flavor reminiscent of licorice, cabbage, cucumber, and shiitake mushrooms, a characteristic not found in conventional cellar-brewed Daqu-flavored liquors. The lower isovaleraldehyde content in Experimental Group 1 compared to Experimental Group 2 is attributed to the presence of bamboo charcoal particles in the composite material used in the cellar bottom filter layer.

[0138] Experiment 3: Sensory differences in wine quality

[0139] The sensory evaluation panel consisted of 20 male volunteers aged 25 to 55 who regularly consumed baijiu. Prior to the evaluation, the panelists were trained in basic taste and odor recognition testing. Equal amounts of Yangping baijiu (Yangping) were placed in clean, transparent test tubes and scored according to a scoring system based on intensity, including aroma (40 points), mouthfeel (40 points), and aftertaste (20 points). The results are shown in Table 6.

[0140] Table 6

[0141] index Experimental Group 1 Experimental Group 2 Aroma score 37.2±1.1 32.6±1.4 Taste score 38.5±0.9 33.8±1.2 Aftertaste score 17.8±0.7 14.1±0.9 Total score 93.5±1.8 80.5±2.3

[0142] According to panelists' feedback, the liquor in Experimental Group 1 had a dominant sweet licorice and seaweed aroma, followed by a refreshing cucumber and cabbage mid-palate and a rich, shiitake-like finish, with distinct layers of flavor. Experimental Group 2 had a more pronounced pear aroma with a short, lingering finish.

[0143] Experiment 4 - Pit Structural Performance

[0144] The cellar wall material was cut into 50 mm × 50 mm × 50 mm cubes and dried at 60°C to constant weight. The compressive strength of the cellar wall material was measured using an unconfined compressive strength tester, with a loading rate of 1.0 mm / min and a preload of 50 N. The porosity was measured using mercury intrusion porosimetry, with an initial pressure of 0.1 MPa and a gradual increase to 200 MPa. The results are shown in Table 7.

[0145] Table 7

[0146] index Experimental Group 1 Experimental Group 2 Compressive strength (MPa) 2.2±0.3 1.5±0.2 Porosity (%) 45.3±1.2 29.7±1.5

[0147] As can be seen from Table 7, while maintaining high compressive strength, the porosity of experimental group 1 is increased by 52.5% compared with that of experimental group 2.

[0148] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any changes or substitutions that can be easily conceived by a person skilled in the art within the technical scope disclosed in the present invention should be included in the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of protection of the claims.

Claims

1. A cellar based on algae residue composite material, characterized in that: include: Filter layer on cellar wall and bottom; The cellar wall comprises: an inner layer and an outer layer; The filter layers at the bottom of the cellar are, from bottom to top, the bottom layer, the middle layer and the upper layer; in, The materials for preparing the inner layer include yellow mud, algae residue enzymatic hydrolysis powder, old cellar mud bacterial liquid, rice husk ash and water; Materials for preparing the outer layer include yellow mud, algae residue enzymatic hydrolysis powder, quartz sand and water; The materials used to prepare the bottom layer include composite materials and crushed stones; The material for preparing the middle layer includes a composite material; The material for preparing the upper layer is a straw woven net.

2. The pit based on algae residue composite material according to claim 1, characterized in that: The materials for preparing the inner layer include the following components, calculated by mass percentage: 60% yellow mud, 15% algae residue enzymatic hydrolysis powder, 10% old cellar mud bacterial liquid, 10% rice husk ash and 5% water; and / or, The materials for preparing the outer layer include the following components, calculated by mass percentage: 70% yellow mud, 6% algae residue enzymatic hydrolysis powder, 15% quartz sand and 9% water; and / or, The mass ratio of the composite material to the crushed stone in the bottom layer is 1:1; and / or, The composite material is prepared by mixing algae residue enzymatic hydrolysis powder and bamboo charcoal particles in a mass ratio of 3:

1.

3. The pit based on algae residue composite material according to claim 2, characterized in that: The preparation method of the algae residue enzymatic hydrolysis powder comprises the following steps: 1) drying and sieving the spirulina residue to obtain spirulina residue powder; 2) mixing the algae residue powder with deionized water, homogenizing the resulting mixture using high shear force and segmented temperature control of a twin-screw extruder, and drying to obtain homogenized algae residue powder; 3) mixing the homogenized algae residue powder with magnetized water and allowing the mixture to stand, mixing the obtained algae residue with phosphate buffer, adding a complex enzyme to the mixture, and then subjecting the mixture to a magnetic field alternating reaction. After the reaction is completed, heating, centrifuging, vacuum concentrating, and drying to obtain algae residue enzymatic hydrolysis powder.

4. The pit based on the algae residue composite material according to claim 3, characterized in that: In step 2), the mass ratio of the algae residue powder to deionized water is 1:1; and / or, In step 2), the parameters of the twin-screw extruder are: screw speed 200 rpm, die head structure with a circular die hole, discharge pressure 6 MPa, temperature gradient 60°C → 85°C → 95°C → 70°C → 55°C; and / or, In step 2), the homogenized algae residue powder has a puffing degree of 2.8, a cell disruption rate of ≥98%, and a particle size distribution of 95% particles ≤50 μm; and / or, In step 3), the ratio of the homogenized algae residue powder to the magnetized water is 1 g: 5 mL; and / or, In step 3), the magnetized water is prepared by treating water at a magnetic field strength of 3 mT for 30 min to obtain magnetized water with a conductivity of ≤50 μS / cm; and / or, In step 3), the ratio of the algal residue to the phosphate buffer is 1 g: 15 mL; and / or In step 3), the amount of the compound enzyme added is 2.5% of the mass of the homogenized algal residue powder; and / or, In step 3), the complex enzyme is composed of cellulase, protease and pectinase; and / or, In step 3), the conditions for the magnetic field alternating reaction are: alternating magnetic field intensity of 3 mT, frequency of 20 Hz, magnetic field direction perpendicular to the stirring axis, magnetic field application mode of intermittent, reaction temperature of 45 ° C, stirring speed of 40 rpm, reaction time of 8 h; and / or, In step 3), the heating process is: maintaining at 95° C. for 10 minutes; and / or, In step 3), the centrifugation process is: centrifugation at 4000 rpm for 15 min; and / or, In step 3), the vacuum concentration process is as follows: the solid content of the concentrated juice is ≥30% at 60° C. and −0.08 MPa.

5. A method for preparing a pit based on an algae residue composite material according to any one of claims 1 to 4, characterized in that: The following steps are involved: The material for the inner layer is compacted layer by layer using a pneumatic compactor, and white wine is sprayed between the layers; The outer layer material is vibrated and compacted using the formwork casting method, cured, and then coated with a sodium silicate solution; The bottom, middle and upper layers of materials are laid in a layered manner. After laying, yellow slurry water is poured in, allowed to stand, and algae residue enzymatic hydrolyzate is sprayed.

6. The method for preparing a pit based on an algae residue composite material according to claim 5, characterized in that: The total thickness of the inner layer is 30 cm, divided into 3 layers, each layer is 10 cm thick, and the compacted density is ≥1.8 g / cm 3 and / or, The total thickness of the outer layer is 20 cm, the frequency of vibration compaction is 50 Hz, and the amplitude is 2 mm; and / or, The thickness of the bottom layer is 10 cm, the thickness of the middle layer is 15 cm, and the thickness of the upper layer is 5 cm; and / or, The perfusion volume of the yellow slurry water is 10L / m 2 and / or, The standing time is 48 hours; and / or, The concentration of the algae residue enzymatic hydrolyzate is 10 wt %.

7. Use of a cellar based on the algae residue composite material according to any one of claims 1 to 4 in the field of liquor preparation.

8. A liquor, characterized in that: The algae residue composite material is prepared using the pit according to any one of claims 1 to 4.

9. A method for preparing white wine according to claim 8, characterized in that: The following steps are involved: Sorghum, wheat, peas and rice were mixed, steamed at normal pressure for 30 minutes, and cooled to obtain a mixed raw material; The wheat is crushed and sieved, water is added, pressed into shape, and cultured to obtain medium-high temperature Daqu; The mixed raw materials are mixed with medium-high temperature Daqu, and the obtained mash is put into a cellar for fermentation, and raw liquor in the range of 45% to 65% vol is picked out, with a total acid content of ≤0.8g / L and a total ester content of ≥2.5g / L. The liquor is stored in an earthenware jar and aged for not less than 1 year, and then filtered through a filter cloth and canned to obtain the Daqu light-fragrant liquor.

10. The method for preparing white wine according to claim 9, characterized in that: The mixed raw material comprises the following raw materials in percentage by mass: 60% sorghum, 20% wheat, 15% peas and 5% rice; and / or, The specific operation steps of the bacterial culture are: culturing for 28 days under the conditions of a temperature of 28° C. and a humidity of 80% in a koji room; and / or The mass ratio of the mixed raw material to the medium-high temperature Daqu is 8:2; and / or The initial moisture content of the fermented grains is 56-60%, and the acidity is ≤1.2mmol / 10g; and / or The specific steps of the fermentation include: controlling the fermentation temperature in the cellar to slowly rise to 35° C. in the first 3 days, maintaining it at 40±1° C. during the 4th to 12th days, and naturally cooling it down and maintaining it at 32° C. during the 13th to 21st days.

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