Saccharification and stacking fermentation method for Maotai-flavor liquor and application

Abstract

The invention discloses a Maotai-flavor liquor saccharification and stacking fermentation method and application, and relates to the technical field of Maotai-flavor liquor fermentation. Comprising the following steps: step 1, constructing an initial saccharification pile; the initial saccharification pile is at least divided into outer-layer fermented grains, middle-layer fermented grains and inner-layer fermented grains in the direction from outside to inside; step 2, stripping outer-layer fermented grains of the initial saccharification pile and setting the outer-layer fermented grains as a pile core; covering part of middle-layer fermented grains of the initial saccharification heap on the heap core to form a middle heap body; and step 3, after the initial saccharification pile from which the outer-layer fermented grains and part of the middle-layer fermented grains are stripped and the middle pile body are subjected to stacking fermentation and reach a preset temperature, combining the initial saccharification pile from which the outer-layer fermented grains and part of the middle-layer fermented grains are stripped and the middle pile body to form a new saccharification pile, and continuously carrying out stacking fermentation on the new saccharification pile. The problems of non-uniform temperature distribution and abnormal fermentation of the saccharification pile are effectively improved, and a suitable fermentation environment is created for microorganisms.

Description

Technical Field

[0001] The present application relates to the technical field of fermentation of sauce-flavor liquor, and in particular to a saccharification and stacking fermentation method of sauce-flavor liquor and its application. Background Art

[0002] The open, high-temperature accumulation of mash in a saccharification pile is a crucial step in the brewing of Maotai-flavor liquor. During this process, naturally introduced environmental microorganisms thrive within the mash, allowing them to metabolize and synthesize the liquor's flavor precursors through the combined action of multiple enzyme systems. However, due to varying oxygen consumption within the mash, significant temperature variations exist within the pile. These temperature variations within the pile can lead to fermentation anomalies, resulting in incomplete saccharification and, in turn, impacting liquor yield and quality.

[0003] The existing technology proposes a "bottom-adjusting, peeling" pile-breaking and banana-peeling displacement process to address abnormal fermentation in the saccharification pile. The mash at the top of the saccharification pile is used as the core, and the mash below the top is peeled off and piled on the core to promote uniform distribution of heat and microorganisms.

[0004] However, the existing technology regards the "mash at the top of the saccharification pile as the core", ignoring the uneven temperature distribution from the outside to the inside of the saccharification pile, and fails to discover that the large differences in various parts of the saccharification pile will lead to limited microbial growth and metabolism. Even after the shift, the fermentation balance of various parts of the saccharification pile is still poor, which in turn affects the fermentation efficiency. Summary of the Invention

[0005] In order to solve the problems mentioned in the above background technology, the present application provides a saccharification and stacking fermentation method and application of Maotai-flavor liquor. Through an innovative intermittent shifting process, the fermentation environment is optimized, and the fermentation abnormality problems caused by uneven temperature distribution, cold core, and abnormal incoming temperature in the saccharification pile are solved, thereby improving the output and quality of Maotai-flavor liquor.

[0006] The specific technical solutions provided in the embodiments of this application are as follows:

[0007] In a first aspect, a method for saccharification and fermentation of Maotai-flavor liquor is provided, comprising the following steps:

[0008] Step 1: constructing an initial saccharification pile using the fermented grains, and dividing the initial saccharification pile into at least: an outer layer of fermented grains, a middle layer of fermented grains, and an inner layer of fermented grains from the outside to the inside;

[0009] Step 2: peeling the outer layer of mash from the initial saccharification pile and setting it as the pile core, peeling part of the middle layer of mash from the initial saccharification pile and covering it on the pile core to form an intermediate pile body;

[0010] Step 3: separately setting up an initial saccharification pile of the outer layer of mash and part of the middle layer of mash, and the intermediate pile for stacking and fermentation, and after reaching a preset temperature, merging the initial saccharification pile of the outer layer of mash and part of the middle layer of mash with the intermediate pile to form a new saccharification pile, and allowing the new saccharification pile to continue stacking and fermenting.

[0011] In a further embodiment, the step 1 of constructing an initial saccharification pile using the mash comprises the following steps:

[0012] After spreading the fermented mash to dry and spreading koji medicine, the fermented mash is gathered to form the initial saccharification pile; the initial saccharification pile is piled and fermented for a predetermined time; wherein the predetermined time is 72 hours to 76 hours;

[0013] The maximum diameter of the initial saccharification pile is 4m-5m, and the maximum height is 1.7m-1.8m.

[0014] In a further embodiment, the step 2 of peeling the outer layer of mash from the initial saccharification pile and setting it as the pile core includes the following steps:

[0015] Evenly scraping the outer layer of mash that meets the temperature range from the initial saccharification pile; wherein the temperature range is 40° C. to 46° C.;

[0016] The scraped outer layer of mash is transferred to a target area and stacked into the core; wherein the target area is set to be a clean area without impurities.

[0017] In a further embodiment, in step 2, part of the middle layer of mash is peeled off from the initial saccharification pile and covered on the pile core to form an intermediate pile body, which includes the following steps:

[0018] peeling part of the middle layer of mash from the top of the initial saccharification pile to the bottom of the pile;

[0019] The middle layer of mash at the base of the pile is evenly covered on the pile core to form the middle pile body; wherein the covering thickness is 30 cm to 50 cm;

[0020] The intermediate stack is subjected to surface modification.

[0021] In a further embodiment, the step 2 further includes the following steps:

[0022] The initial saccharification pile from which the outer layer of mash and part of the middle layer of mash are stripped is subjected to a loosening treatment.

[0023] In a further embodiment, the step 3 of merging the initial saccharification pile from which the outer layer of mash and part of the middle layer of mash are stripped and the intermediate pile comprises the following steps:

[0024] The initial saccharification pile from which the outer layer of mash and part of the middle layer of mash are peeled off is uniformly covered on the middle pile body by a peeling method to form the new saccharification pile.

[0025] In a further embodiment, the step 1 of dividing the initial saccharification pile into at least an outer layer of mash, a middle layer of mash, and an inner layer of mash along the direction from the outside to the inside comprises the following steps:

[0026] The area from the surface to the inside within the range X on the initial saccharification pile is the outer layer of mash;

[0027] The area from the position Y on the surface of the initial saccharification pile to the center of the initial saccharification pile is the inner layer of mash;

[0028] setting the area between the outer layer of mash and the inner layer of mash on the initial saccharification pile as the middle layer of mash;

[0029] Among them, the value of X is 30cm~50cm, and the value of Y is 120cm~150cm.

[0030] In a further embodiment, the middle pile body is shaped as a hemispherical pile body.

[0031] In a further embodiment, the preset temperature in step three is 40°C to 46°C.

[0032] In a second aspect, a method for saccharifying and stacking fermentation of a sauce-flavor liquor as described above is provided for use in preparing sauce-flavor liquor.

[0033] (1) Existing turning and shifting technologies, such as banana peeling shifting, have poor operating accuracy when processing saccharification piles. Usually, the mash on the top of the saccharification pile is simply shifted and covered with the remaining mash. The existing technology fails to find that the temperature distribution of different parts of the saccharification pile is different, and the difference in temperature between the top and bottom of the saccharification pile will affect the fermentation of the saccharification pile.

[0034] This application addresses the problem that the different temperature distributions of various parts of the saccharification pile affect the fermentation of the saccharification pile. First, the saccharification pile is divided into an outer layer of mash, a middle layer of mash, and an inner layer of mash from the outside to the inside. The outer layer of mash with the highest temperature in the initial saccharification pile is transferred to construct the core. Then, part of the middle layer of mash is peeled off in layers to reasonably cover the core to form an intermediate pile body. The remaining pile body in the initial saccharification pile continues to ferment by loosening the pile. Finally, the remaining pile body and the intermediate pile body are combined into a new saccharification pile for stacking and fermentation. This operation method performs targeted treatment according to the temperature difference of each layer of the mash in the saccharification pile, reduces the temperature difference between the top temperature and the bottom temperature of the saccharification pile, improves the temperature balance of each layer of the new saccharification pile, and enables mash of different temperatures to play a better role in the new saccharification pile, providing a more effective method for solving the problem of abnormal temperature in the saccharification pile.

[0035] (2) Existing pile turning and shifting technologies mostly rely on direct thermometer readings, manual temperature sensing, or the number of days the pile has been piled, making them difficult to adapt to changing environments. During high summer temperatures, the mash tends to stagnate and form lumps, leading to the growth of large areas of filamentous fungi. During low winter temperatures, saccharification and fermentation are difficult to initiate.

[0036] This application adjusts the shifting strategy in real time based on ambient temperature. This strategy is implemented when the temperature of the middle layer of mash is detected to be too high or too low, or when there is a large temperature difference between the outer and inner layers, thereby achieving consistent saccharification levels across the mash. This adjustment method can better meet the fermentation needs of mash piles in different environments, delaying the mash from being unloaded during the hot summer months to prevent agglomeration, and addressing slow temperature start-up during the cold winter months, ensuring the stability and efficiency of the fermentation process.

[0037] This application has the following beneficial effects:

[0038] (1) The present application constructs a new core by transferring the outer layer of mash with normal temperature from the initial saccharification pile, peels off part of the middle layer of mash with slow temperature from the initial saccharification pile, and covers the core to form an intermediate pile body, and determines the shifting time based on the real-time monitoring of the temperature changes of the intermediate pile body and the remaining initial saccharification pile. When the preset temperature is reached, the new saccharification pile is shifted. The present application sets the shifting process taking into account the different temperatures of the outer layer, middle layer and inner layer of the initial saccharification pile, and accurately monitors the temperature of the saccharification pile, effectively improving the uneven temperature distribution of each layer of the saccharification pile and the abnormal fermentation, creating a better fermentation environment for microorganisms, avoiding fermentation abnormalities, and improving fermentation efficiency.

[0039] (2) The average middle temperature and bottom temperature of the new saccharification pile formed by the present application are significantly increased, which reduces the temperature difference between each layer of the pile and makes the overall temperature of the saccharification pile tend to be consistent, providing more favorable temperature conditions for saccharification and fermentation, promoting the growth and metabolism of microorganisms, and improving fermentation efficiency.

[0040] (3) Compared with the existing technology, which has the problem of slow temperature rise resulting in the incomplete fermentation of the saccharification pile, or too fast temperature rise resulting in the appearance of large-scale mold, and at the same time has the problem of low overall wine production and low quality wine production, which affects the overall wine yield, this application improves the fermentation process by intermittently shifting the saccharification pile, so that the fermentation of each part of the saccharification pile and the pile in the pit after being put into the cellar is more balanced. Actual production data shows that compared with the existing technology, the intermittent shifting process in this application delays the heating rate of the high-temperature part of the mash, increases the heating rate of the medium and low-temperature part of the mash, makes the overall saccharification degree of the saccharification pile more uniform, and effectively improves the overall wine yield.

[0041] (4) The present application accurately monitors the temperature of the saccharification pile and can dynamically shift in real time according to different indoor ambient temperatures to ensure that the temperature of each part of the saccharification pile is normal, reduce the temperature difference between the core and the outer layer, and enhance the adaptation of the saccharification pile fermentation to temperature changes. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0043] Figure 1 is a flow chart of the present invention;

[0044] Figure 2 It is a schematic diagram of the changes of the intermittent shift saccharification pile of the present invention;

[0045] Figure 3 This is a temperature comparison chart of the prior art and the present application before and after the saccharification pile is moved;

[0046] Figure 4 This is a comparison chart of the wine production rates of the fourth, fifth and sixth rounds of cellars. DETAILED DESCRIPTION

[0047] To make the purpose, technical solutions, and advantages of this application more clear, the technical solutions in the embodiments of this application will be clearly and completely described below in conjunction with the drawings in the embodiments of this application. Obviously, the described embodiments are only part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0048] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this application pertains. The terms used herein in the specification of this application are intended only to describe specific embodiments and are not intended to limit this application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0049] In the production of Maotai-flavor liquor, after the lees collection phase, the saccharification pile construction begins. This process plays a decisive role in the subsequent fermentation results and directly affects the yield and quality of the liquor. Currently, there are two common methods for forming the pile: mechanical stacking and manual stacking.

[0050] The main mechanized methods are the "flat-top" and "top-end" methods, both of which utilize a grab bucket for stacking. In the "flat-top" method, the spread-out mash is manually shoveled into the grab bucket, which is then lifted to the top of the pile. The bucket is then slowly and evenly dropped clockwise or counterclockwise along the top outer edge of the saccharification pile, forming a circular flat surface until the pile is complete. In the "top-end" method, the spread-out mash is manually shoveled into the grab bucket, which is then lifted to the top of the pile. The bucket then slowly and evenly slides down along the center of the pile, ultimately forming a pile.

[0051] Manual piling is done by workers using iron shovels and using a sideways and star-shaped method to prevent the mash from forming lumps, thus achieving the goal of "making a loose and fragrant pile". The shape of the pile formed is generally hemispherical.

[0052] Whether mechanically or manually stacking, once the mash pile is constructed, significant temperature differences can occur across the mash pile due to varying oxygen consumption in different areas. These temperature variations within the mash pile can cause fermentation anomalies, leading to incomplete saccharification and, in turn, impacting liquor production and quality. Currently, existing technologies typically employ shifting methods to address this issue, but these traditional shifting methods often struggle to effectively address these fermentation anomalies.

[0053] Therefore, this application proposes an intermittent shifting method to solve the problem of abnormal pile fermentation. This application is mainly used to solve the problem of uneven temperature distribution during the saccharification pile fermentation of sauce-flavor liquor, laying a solid foundation for subsequent production work.

[0054] In one embodiment, Figure 1 and Figure 2 As shown, a method for saccharification and stacking fermentation of Maotai-flavor liquor is provided, comprising the following steps:

[0055] Step 1: constructing an initial saccharification pile using the fermented grains, and dividing the initial saccharification pile into at least: an outer layer of fermented grains, a middle layer of fermented grains, and an inner layer of fermented grains from the outside to the inside;

[0056] Step 2: peeling the outer layer of mash from the initial saccharification pile and setting it as the pile core, peeling part of the middle layer of mash from the initial saccharification pile and covering it on the pile core to form an intermediate pile body;

[0057] Step 3: separately setting up an initial saccharification pile of the outer layer of mash and part of the middle layer of mash, and the intermediate pile for stacking and fermentation, and after reaching a preset temperature, merging the initial saccharification pile of the outer layer of mash and part of the middle layer of mash with the intermediate pile to form a new saccharification pile, and allowing the new saccharification pile to continue stacking and fermenting.

[0058] The above-mentioned initial saccharification pile refers to the saccharification pile before the shift, and the new saccharification pile is the saccharification pile after the shift.

[0059] In the above technical solution, the initial saccharification pile is divided into an outer layer of mash, a middle layer of mash, and an inner layer of mash. The temperature distribution of each layer inside the initial saccharification pile is uneven, and the temperature of the outer layer of mash is higher than that of the inner layer of mash. Under normal circumstances, the temperature range of the outer layer of mash of a stacked saccharification pile is normal within 46°C to 55°C, and the temperature range of the middle layer of mash is normal within 38°C to 40°C. In existing saccharification pile fermentation, the temperature of the middle layer of mash is abnormal, and the temperature difference between the middle layer of mash and the outer layer of mash is large. For example, after 100 hours of stacking the saccharification pile, the temperature of the middle layer of mash is still below 28°C, and the temperature of the middle layer of mash is uneven. To this end, the outer layer of mash and part of the middle layer of mash are peeled off from the initial saccharification pile to construct an intermediate pile body, and the outer layer of mash and part of the middle layer of mash with different temperatures are used to interact in the intermediate pile body. The outer layer of mash with higher temperature serves as the core of the middle pile, forming a relatively warm environment, which is conducive to heat retention and transfer; the middle layer of mash with moderate temperature further regulates the temperature and humidity of the middle pile, providing a more suitable growth environment for microorganisms.

[0060] After the initial saccharification pile and the intermediate pile with the peeled outer layer of mash and part of the middle layer of mash are merged to form a new saccharification pile, the inner layer of mash with a lower temperature in the initial saccharification pile can gradually heat up under the heat transfer of the new saccharification pile during the subsequent fermentation process, participate in saccharification and fermentation, and fully utilize the fermentation potential of the mash.

[0061] In a specific embodiment, the step 1 of constructing an initial saccharification pile using mash includes the following steps:

[0062] After spreading the fermented mash to dry and spreading koji medicine, the fermented mash is gathered to form the initial saccharification pile; the initial saccharification pile is piled and fermented for a predetermined time; wherein the predetermined time is 72 hours to 76 hours;

[0063] The maximum diameter of the initial saccharification pile is 4m to 5m, and the maximum height is 1.7m to 1.8m. Preferably, the maximum diameter of the initial saccharification pile is 4m, and the maximum height is 1.7m.

[0064] In the above technical solution, the initial mash pile is formed by piling up the mash, which has been spread out to air and sprinkled with koji. The initial mash pile is typically hemispherical. Its maximum diameter is typically 4 to 5 meters. After the initial mash pile is completed, it is allowed to ferment for 72 to 76 hours until the temperature of the mash in the outer layer of the initial mash pile reaches a temperature range of 40°C to 46°C.

[0065] The initial mash pile is divided into three layers from the outside to the inside: outer, middle, and inner layers. The division principle is as follows: the initial mash pile is divided into at least: outer layer mash, middle layer mash, and inner layer mash along the direction from the outside to the inside.

[0066] The area from the surface to the inside within the range X on the initial saccharification pile is the outer layer of mash;

[0067] The area from the position Y on the surface of the initial saccharification pile to the center of the initial saccharification pile is the inner layer of mash;

[0068] setting the area between the outer layer of mash and the inner layer of mash on the initial saccharification pile as the middle layer of mash;

[0069] Among them, the value of X is 30cm~50cm, and the value of Y is 120cm~150cm.

[0070] The above-mentioned center of the initial saccharification pile may refer to the geometric center of the initial saccharification pile or the center artificially defined in the actual scene (such as the center of gravity). After the initial saccharification pile is constructed, the temperature distribution of the initial saccharification pile from the outside to the inside is uneven, and the top temperature and bottom temperature of the initial saccharification pile are greatly different, which will cause some mash in the initial saccharification pile to heat up slowly and unevenly, affecting the growth and metabolism of microorganisms. For this reason, in the above-mentioned technical solution, the initial saccharification pile is divided into an outer layer mash, a middle layer mash, and an inner layer mash from the outside to the inside. Different layers correspond to different temperatures. According to the temperature stratification, the actual temperature of each layer can be more accurately monitored and adjusted, which is convenient for subsequent stacking processing.

[0071] In a specific embodiment, in step 2, peeling the outer layer of mash from the initial saccharification pile and setting it as the pile core includes the following steps:

[0072] Evenly scraping the outer layer of mash that meets the temperature range from the initial saccharification pile; wherein the temperature range is 40° C. to 46° C.;

[0073] The scraped outer layer of mash is transferred to a target area and stacked into the core; wherein the target area is set to be a clean area without impurities.

[0074] After the initial saccharification pile is constructed and fermented, the temperature distribution within the initial saccharification pile is uneven, with the outer layer of the mash being hotter and the inner layer being relatively cooler. To raise the temperature of the inner layer and achieve a uniform temperature distribution throughout the pile, the outer layer of mash needs to be transferred to form the pile core. The general procedure is as follows: the outer layer of mash, which is at a normal temperature (i.e., 40°C to 46°C), is evenly scraped off with a rake comb and then transferred using a grab bucket to an adjacent open space (i.e., the target area) to serve as the core of the intermediate pile. The adjacent open space is clean and free of impurities.

[0075] In the above technical solution, after the outer layer of mash is peeled off from the initial saccharification pile, heat can be dissipated in time to prevent the outer layer of mash from burning and agglomerating due to excessive temperature. Prolonging the stacking time helps microorganisms to carry out life activities more fully, thereby converting starch, increasing the concentration of reducing sugar, increasing the amount of raw materials for alcohol fermentation after storage, synthesizing more flavor substances, and improving the quality of liquor.

[0076] At the same time, the outer layer of mash, serving as the core of the middle pile, shortens the temperature transmission distance of the middle layer, speeding up heat transfer, raising the overall pile temperature, and accelerating the start of saccharification. This method of adjusting the turning and shifting time according to temperature ensures that the saccharification pile maintains optimal fermentation conditions in various environments, improving fermentation efficiency and liquor production.

[0077] In a specific embodiment, in step 2, part of the middle layer of mash is peeled off from the initial saccharification pile and covered on the pile core to form an intermediate pile body, which includes the following steps:

[0078] peeling part of the middle layer of mash from the top of the initial saccharification pile to the bottom of the pile;

[0079] The middle layer of mash at the base of the pile is evenly covered on the pile core to form the middle pile body; wherein the covering thickness is 30 cm to 50 cm;

[0080] The intermediate body is subjected to surface modification. Preferably, the intermediate body is in the shape of a hemispherical body.

[0081] After the core is constructed, some of the middle-layer mash from the initial saccharification pile is selected and covered on the core. The general operation is as follows: using tools such as rakes and combs, the middle-layer mash is processed from all sides of the initial saccharification pile, and the top middle-layer mash is peeled to the foot of the pile; then the middle-layer mash that has been separated and piled at the foot of the pile is carefully and evenly covered on the core. The covering thickness must be kept uniform, generally controlled within 30cm to 50cm (determined according to actual production and can be flexibly adjusted), thus forming an intermediate pile; and using tools such as spike rakes to trim the surface of the intermediate pile to ensure that it is "well-piled and active", forming a uniform hemispherical pile.

[0082] In the above technical solution, the outer layer of mash with normal temperature is used as the core of the intermediate pile, providing the intermediate pile with a high-temperature inner core with a good microbial community structure. A portion of the middle layer of mash is reasonably covered on the core as the surface layer of the intermediate pile. The temperature of the above portion of the middle layer of mash is lower than the temperature of the core, and there is a temperature difference, which promotes the temperature of different layers of mash to be consistent, promotes the uniform distribution of the temperature of the saccharification pile, further regulates the temperature and humidity of the intermediate pile, and creates a suitable environment for the growth of microorganisms. The core of the intermediate pile contains a large number of microorganisms that have been propagated under aerobic fermentation conditions, providing a large number of microbial seed sources for the intermediate pile, so that the microorganisms in the mash that are fully exposed to oxygen can reproduce rapidly and in large quantities, thereby achieving the effect of uniforming the temperature of the intermediate pile.

[0083] In a specific embodiment, the step 2 further includes the following steps:

[0084] The initial saccharification pile from which the outer layer of mash and part of the middle layer of mash are stripped is subjected to a loosening treatment.

[0085] In the above technical solution, after the construction of the intermediate pile is completed, the original pile (i.e., the initial saccharification pile from which the outer layer of mash and part of the middle layer of mash have been stripped) is loosened. The general operation is as follows: Use tools (such as rakes, etc.) to loosen the original pile. During the loosening process, the mash should be evenly loosened to increase the air circulation inside the original pile. By loosening the pile, the oxygen supply inside the original pile is improved, providing more sufficient oxygen for aerobic microorganisms and promoting their growth and reproduction. After the loosening operation, the original pile continues to ferment.

[0086] In a specific embodiment, the step 3 of merging the initial saccharification pile from which the outer layer of mash and part of the middle layer of mash are stripped and the intermediate pile comprises the following steps:

[0087] The initial saccharification pile from which the outer layer of mash and part of the middle layer of mash are peeled off is uniformly covered on the middle pile body by a peeling method to form the new saccharification pile.

[0088] In a specific embodiment, the preset temperature in step three is 40°C to 46°C.

[0089] In the above technical solution, after a period of fermentation, when the outer layer of the initial saccharification pile and the intermediate pile, from which the outer layer of the mash and part of the middle layer of the mash have been stripped, have reached a predetermined temperature, the two piles are combined. The outer layer of the mash of the two piles is divided into the area from the surface of the pile to 30 cm to 50 cm.

[0090] The general operation is as follows: Using the peeling method, the original pile is evenly covered on the middle pile to ensure that the mash from the two piles is thoroughly mixed. During the covering process, the mash must be evenly distributed to avoid areas where it is too thick or too thin. After merging, a new saccharification pile is formed, and the fermentation continues, further promoting the saccharification and fermentation reactions. This completes the intermittent shifting operation of the entire saccharification pile.

[0091] The effects of the stack breaking and shifting process in this embodiment are demonstrated below with reference to examples.

[0092] (1) In order to verify the technical effect of the intermittent shifting of the present application, 12 saccharification piles in the same production room were selected for experimental comparison during the five rounds of production of sauce-flavored liquor, including 6 saccharification piles for the existing banana-peeling shifting method and 6 saccharification piles for the intermittent shifting method of the present application. The top temperature, middle temperature and bottom temperature of the saccharification pile were measured before and after the shifting of the saccharification pile. The measurement method is: use a thermometer to measure the temperature of the top (30 cm below the top of the saccharification pile), the middle (center of the saccharification pile, 100-120 cm from the ground) and the bottom (30 cm above the ground) of the saccharification pile, and obtain the top temperature, middle temperature and bottom temperature respectively; record the stacking temperature of each part of the saccharification pile every day. During the measurement, insert the thermometer into the four directions of front, back, left and right of each part, measure and record the temperature and average value of the four locations, and the experimental data are shown in Table 1, Table 2, and Figure 3 shown.

[0093] Table 1. Temperature change of saccharification pile by banana peeling method in prior art

[0094]

[0095]

[0096] Table 2 The temperature change of saccharification pile by the intermittent shifting method of this application

[0097]

[0098] As shown in Table 1, using the conventional banana-peeling method, the average temperature difference of the mash piles before displacement was 13.53°C (i.e., average top temperature 49.58°C - average bottom temperature 36.05°C). After displacement, the average temperature difference of the mash piles was 13.45°C (i.e., average top temperature 50.13°C - average bottom temperature 36.68°C). The average top temperature is the average of the top temperatures of the six mash piles, and the average mid- and bottom temperatures are calculated using the same method.

[0099] As shown in Table 1, the average middle temperature of the saccharification pile before relocation was 38.9℃, and the average bottom temperature was 36.05℃; the average middle temperature of the saccharification pile after relocation was 39.71℃, and the average bottom temperature was 36.68℃; the average middle temperature and bottom temperature before and after relocation of the saccharification pile increased by 0.81℃ and 0.63℃ respectively.

[0100] As shown in Table 2, using the intermittent shifting method of the present application, the average temperature difference of the saccharification pile before shifting was 13.18°C (i.e., average top temperature 49.48°C - average bottom temperature 36.3°C). The average temperature difference of the saccharification pile after shifting was 12.43°C (i.e., average top temperature 50.2°C - average bottom temperature 37.77°C).

[0101] Table 2 shows that the average mid-range temperature of the mash pile before relocation was 39.05°C and the average bottom temperature was 36.3°C. After relocation, the average mid-range temperature of the mash pile was 40.9°C and the average bottom temperature was 37.76°C. The average mid-range and bottom temperatures before and after relocation increased by 1.85°C and 1.46°C, respectively.

[0102] From the comparison of the data in Table 1 and Table 2, it can be seen that the intermittent shifting method provided in the present application can further reduce the temperature difference between the top temperature and the bottom temperature of the saccharification pile, and can achieve the effect of uniform temperature distribution of each layer in the pile, further improve the quality of the saccharification pile before it is put into the cellar, and carry out a better fermentation process.

[0103] (II) To verify the technical effect of the intermittent shifting method of the present application, a comparison of the two shifting methods was conducted on different saccharification piles in the same round. Among them, the (1#-3#, 10#-12#) pits used the existing banana peeling shifting method, and the (4#-9#) pits used the intermittent shifting method of the present application. The temperature of the saccharification piles before being placed in the pit was monitored using a thermometer. The experimental data are shown in Table 3:

[0104] Table 3 Comparison of temperature in two different saccharification pile shifting and turning experiments

[0105]

[0106] From Table 3, Figure 3 It can be seen that compared with the existing banana-peeling type shifting method, the characteristics of the present application are: under the condition that the temperature difference between the top, middle and bottom parts of the saccharification pile before the shifting operation is not large, the intermittent shifting method in the present application can increase the middle and bottom temperatures without increasing the top temperature. This ensures that the temperature of the saccharification pile will not be too high to cause large-scale death of yeast, and can provide a suitable temperature for the middle and inner layers of the mash, and provide a suitable temperature for the growth of microorganisms in the middle and inner layers.

[0107] It can be seen that compared with the existing technology, the method provided by the present application can more effectively increase the middle temperature and bottom temperature of the saccharification pile, further reduce the temperature difference between the top temperature and the bottom temperature of the saccharification pile, and achieve the purpose of making the temperature distribution of the pile body tend to be uniform, thereby improving the quality of the saccharification pile before it is stored in the cellar, which is more conducive to the fermentation of microorganisms.

[0108] (3) In order to verify the technical effect of the intermittent shifting of the present application, four, five, and six rounds of wine production tests were set up. In the four and five rounds of wine production tests, cellars 1#-3#, cellars 4#-9#, and cellars 10#-12# did not use the intermittent shifting method of the present application. In the six rounds of wine production tests, cellars 1#-3#, cellars 4#-9#, and cellars 10#-12# used the intermittent shifting method of the present application. The above-mentioned cellars 4#-9# represent cellars 4#, cellar 5#, cellar 6#, cellar 7#, cellar 8#, and cellar 9#; cellars 1#-3# and cellars 10#-12# are similar and will not be elaborated on here. The wine production data of each cellar are shown in Table 4, Continued Table 4 and Figure 4 As shown:

[0109] Table 4 Wine production rate in the fourth, fifth and sixth rounds of the experimental group (4#-9#) and the control group (1#-3#, 10#-12#)

[0110] cellar 1# 2# 3# 4# 5# 6# 7# 8# 9# Four rounds 2.241 2.293 2.309 2.222 2.271 2.148 2.187 2.196 2.172 Five rounds 1.939 1.921 1.871 1.772 1.645 1.656 1.681 1.811 1.816 Six rounds 0.942 1.122 0.802 1.090 1.136 1.103 1.044 0.985 1.000

[0111] Table 4 Wine production rate in the fourth, fifth and sixth rounds of the experimental group (4#-9#) and the control group (1#-3#, 10#-12#)

[0112] cellar 10# 11# 12# 4#-9# 1#-3#+10#-12# Extremely poor Four rounds 2.268 2.407 2.647 13.196 14.165 0.969 Five rounds 1.788 1.804 1.821 10.381 11.144 0.763 Six rounds 1.045 1.271 1.227 6.358 6.409 0.051

[0113] In actual team production, for each cellar in each round, the operating personnel, external environment, process parameters, feed dosage, etc. are not much different, and the wine production rate data of each cellar in the production plant for many years show that the two sides are high and the middle is low. That is, in the four and five rounds of wine production tests conducted by the team that did not use the intermittent shifting method in this application, the total wine production rate (14.165) of the three cellars on both sides of the cellar (1#-3#, 10#-12#) in the fourth round was significantly higher than the total wine production rate (13.196) of the six cellars in the middle (4#-9#), and the total wine production rate (11.144) of the three cellars on both sides of the cellar (1#-3#, 10#-12#) in the fifth round was significantly higher than the total wine production rate (10.381) of the six cellars in the middle (4#-9#). This phenomenon is also in line with the general situation of most teams in the production workshop.

[0114] In the six rounds of wine production experiments, after all the cellars in the six rounds were stacked and fermented using the intermittent shifting method described in this application, the total wine production rate of the six middle cellars (4#-9#) in the six rounds (6.358) was no different from the total wine production rate of the three cellars on both sides (1#-3#, 10#-12#) (6.409). After using the intermittent shifting method described in this application, the wine production capacity of the middle cellar was increased to the same level as that of the cellars on both sides, significantly improving the wine production efficiency of the entire cellar.

[0115] Although preferred embodiments of the present invention have been described, those skilled in the art may make additional changes and modifications to these embodiments once they become aware of the basic creative concepts. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the embodiments of the present invention.

[0116] Obviously, those skilled in the art may make various changes and modifications to this application without departing from the spirit and scope of this application. Thus, if these modifications and variations of this application fall within the scope of the claims of this application and their equivalents, this application is intended to include these modifications and variations.

Claims

1. A method for saccharification and fermentation of Maotai-flavor liquor, characterized in that: The following steps are involved: Step 1: constructing an initial saccharification pile using the fermented grains, and dividing the initial saccharification pile into at least: an outer layer of fermented grains, a middle layer of fermented grains, and an inner layer of fermented grains from the outside to the inside; Step 2: peeling the outer layer of mash from the initial saccharification pile and setting it as the pile core, peeling part of the middle layer of mash from the initial saccharification pile and covering it on the pile core to form an intermediate pile body; Step 3: separately setting up an initial saccharification pile of the outer layer of mash and part of the middle layer of mash, and the intermediate pile for stacking and fermentation, and after reaching a preset temperature, merging the initial saccharification pile of the outer layer of mash and part of the middle layer of mash with the intermediate pile to form a new saccharification pile, and allowing the new saccharification pile to continue stacking and fermenting.

2. The method for saccharification and fermentation of a Maotai-flavor liquor according to claim 1, wherein: In step 1, the initial saccharification pile is constructed using the mash, which includes the following steps: After spreading the fermented mash to dry and spreading koji medicine, the fermented mash is gathered to form the initial saccharification pile; the initial saccharification pile is piled and fermented for a predetermined time; wherein the predetermined time is 72 hours to 76 hours; The maximum diameter of the initial saccharification pile is 4m-5m, and the maximum height is 1.7m-1.8m.

3. The method for saccharification and fermentation of a Maotai-flavor liquor according to claim 1, wherein: In the second step, the outer layer of mash is peeled off from the initial saccharification pile and set as the pile core, which includes the following steps: Evenly scraping the outer layer of mash that meets the temperature range from the initial saccharification pile; wherein the temperature range is 40° C. to 46° C.; The scraped outer layer of mash is transferred to a target area and stacked into the core; wherein the target area is set to be a clean area without impurities.

4. The method for saccharification and fermentation of a Maotai-flavor liquor according to claim 3, wherein: In the second step, a portion of the middle layer of mash is peeled off from the initial saccharification pile and covered on the pile core to form an intermediate pile body, which includes the following steps: peeling part of the middle layer of mash from the top of the initial saccharification pile to the bottom of the pile; The middle layer of mash at the base of the pile is evenly covered on the pile core to form the middle pile body; wherein the covering thickness is 30 cm to 50 cm; The intermediate stack is subjected to surface modification.

5. The method for saccharification and fermentation of Maotai-flavor liquor according to claim 4, characterized in that: The step 2 further comprises the following steps: The initial saccharification pile from which the outer layer of mash and part of the middle layer of mash are stripped is subjected to a loosening treatment.

6. The method for saccharification and fermentation of a Maotai-flavor liquor according to claim 1, wherein: The step 3 of merging the initial saccharification pile from which the outer layer of mash and part of the middle layer of mash are stripped and the intermediate pile comprises the following steps: The initial saccharification pile from which the outer layer of mash and part of the middle layer of mash are peeled off is uniformly covered on the middle pile body by a peeling method to form the new saccharification pile.

7. The method for saccharification and fermentation of a Maotai-flavor liquor according to claim 1, wherein: In the step 1, the initial saccharification pile is divided into at least an outer layer of mash, a middle layer of mash, and an inner layer of mash along the direction from the outside to the inside, which includes the following steps: The area from the surface to the inside within the range X on the initial saccharification pile is the outer layer of mash; The area from the position Y on the surface of the initial saccharification pile to the center of the initial saccharification pile is the inner layer of mash; setting the area between the outer layer of mash and the inner layer of mash on the initial saccharification pile as the middle layer of mash; Among them, the value of X is 30cm~50cm, and the value of Y is 120cm~150cm.

8. The method for saccharification and fermentation of Maotai-flavor liquor according to claim 4, characterized in that: The middle pile body is in the shape of a hemispherical pile body.

9. The method for saccharification and fermentation of a Maotai-flavor liquor according to claim 1, wherein: The preset temperature in step 3 is 40° C. to 46° C.

10. Use of the saccharification and stacking fermentation method for sauce-flavor liquor according to any one of claims 1 to 9 in preparing sauce-flavor liquor.

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