Daqu faint scent multi-grain crushing short-time grain moistening micro-cooking fermented grain adding fermentation brewing process

Abstract

The invention discloses a Daqu fragrant multi-grain crushing short-time grain moistening micro-cooking fermented grain adding fermentation brewing process, and belongs to the technical field of white spirit brewing. According to the process, through multi-grain proportioning, two-time short-time high-temperature grain moistening, low-pressure micro-cooking and saccharification fermented grain adding for regulating and controlling fermentation, the problems of grain fragrance loss, high energy consumption, poor southern environment adaptability and the like caused by traditional single-grain long-time grain moistening and cooking are solved. Experimental data show that compared with a traditional process, the process has the advantages that the wine rate is increased by 8.5-18.8%, the ethyl acetate content is increased by 12-45%, and fusel oil is reduced by 10-40%. The raw liquor has the characteristics of strong grain fragrance, mellow, sweet and soft taste and harmonious ester fragrance, the comprehensive effects of ester extraction, impurity reduction, aroma enhancement, quality improvement, energy conservation and consumption reduction are achieved, and the method is suitable for high-quality production of the Daqu fen-flavor liquor.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, and specifically proposes a Daqu fragrant multi-grain crushing, short-time grain moistening, micro-cooking and mash fermentation brewing process. Background Art

[0002] Traditional Daqu-fragrant liquor uses japonica sorghum as raw material. The crushed japonica sorghum is piled up for a long time (18-20 hours), then steamed for a long time (80-85 minutes). The cooked grain is cooled, and fragrant Daqu is added before fermentation in a pool. Finally, the raw liquor is distilled.

[0003] Traditional Daqu-flavored baijiu (white liquor) uses japonica sorghum, a grain that is difficult to steam and requires prolonged steaming in a grain tempering machine to ensure thorough steaming, which has a certain impact on the grain's aroma. Furthermore, this process is not suitable for the humid climate of southern China, where prolonged tempering can produce off-flavors that affect the purity of the base liquor. This process typically uses a single grain, resulting in a weak base liquor aroma and a lack of sweetness, richness, and depth. Summary of the Invention

[0004] In light of this, the present invention proposes a Daqu (Fresh Fragrance) brewing process that uses multi-grain crushing, short-term grain conditioning, micro-cooking, and fermentation to improve the quality of base liquor. By optimizing the raw material structure, grain conditioning method, cooking process, and fermentation mode, this process achieves the combined effects of increasing esters and reducing impurities, enhancing flavor and improving quality, while also saving energy and reducing consumption. The use of multi-grain crushing, short-term grain conditioning, micro-cooking, and fermentation of cooked grains with partially saccharified mash addresses the issues of low aroma components and a relatively bland base liquor in traditional Daqu (Fresh Fragrance) liquor, thereby improving the quality of Daqu (Fresh Fragrance) base liquor.

[0005] The technical solution of the present invention is achieved as follows: The present invention provides a brewing process for improving the quality of base liquor by using Daqu, fragrant, multi-grain crushing, short-time moistening, micro-cooking and fermentation of mash. The core of the process is to build a high-efficiency and low-consumption brewing system through raw material structure optimization, precise control of process parameters and regulation of microbial flora. The process specifically includes the following steps: (1) Multi-grain crushing and proportion design Raw material combination: Use at least two of glutinous sorghum, glutinous corn, and non-glutinous rice, preferably in a weight ratio of (50-70): (10-30): (10-30), preferably 60:20:20, breaking through the limitations of traditional single grain.

[0006] Crushing degree control: After crushing, the proportion of particles with a diameter of 1.5-3.5mm is ≥85%, of which 1.5-3.5mm accounts for ≥90% of glutinous sorghum and 1.5-3.5mm accounts for ≥95% of glutinous corn, optimizing starch release efficiency and avoiding cooking and sticking.

[0007] (2) Two short-term high-temperature grain moistening processes Staged grain moistening: The first time, moisten the grain with 30-50% of the feed amount of hot water above 95℃, and let it stand for 0.5-2 hours; the second time, moisten the grain with 20-35% of the feed amount of hot water, and let it stand for 0.5-2 hours, so that the moisture content of the cooked grain can be accurately controlled at 45-55%.

[0008] Technical advantages: Compared with the traditional 18-20 hours of long-term grain moistening, it reduces the probability of bacterial contamination in the humid environment of the south by 80%, while retaining the aromatic substances in the grain.

[0009] (3) Low-pressure micro-cooking process Parameter control: Steaming at a steam pressure of 0.01-0.05MPa for 5-30 minutes (preferably 0.015-0.05MPa, 10-20 minutes) reduces steam consumption compared to traditional processes, and the loss rate of grain aroma substances is ≤15% (the loss rate of traditional processes exceeds 40%).

[0010] Process innovation: Maintaining the complete grain structure of the grain through short-term low-pressure steaming, avoiding excessive gelatinization of starch, and providing a suitable substrate for subsequent fermentation.

[0011] (IV) Saccharification mash preparation and fermentation control Preparation of saccharified mash: Take 10-50% of the total feed amount of crushed grain, moisten the grain, steam and cool it, add 0.8-1.2% pure koji and saccharify and cultivate bacteria for 18-21 hours to control the reducing sugar at 1.0-2.5, and construct a saccharified mash rich in ester-producing bacteria.

[0012] Mixed fermentation: Mix the saccharified mash with the remaining crushed multi-grain raw materials, and ferment them in a sealed container at 10-20°C for 25-40 days. The initial bacterial / fungal ratio of fermentation reaches 10-30:1 (the traditional process is only 8:1), which promotes the efficient synthesis of esters.

[0013] (V) Distillation and product physical and chemical indicators Distillation control: The distillation temperature is 25-35℃, the ethyl acetate content in the original liquor after cutting off the head and tail is 2.5-3.5g / L (2.12g / L in traditional process), fusel oil ≤1.0g / L (reduced by 30-40%), and the grain aroma score is ≥3.5 points (out of 5 points). The taste is characterized by "prominent ester aroma, mellow and sweet, and rich grain aroma".

[0014] A combination of multiple grains replaces a single grain, and the diversity of flavor substances is enhanced through the differences in the starch structure of glutinous grains. Among them, glutinous corn and japonica glutinous rice contribute polyol sweet substances and ester precursors.

[0015] Two short grain moistening sessions shortened the moistening time from 18-20 hours to 2-4 hours, reducing water consumption by 33%; Micro-steaming time is shortened by 60-80%, and steam energy consumption is reduced by 65%, achieving a "double energy-saving" effect.

[0016] By adding mash fermentation technology, the initial fermentation bacterial population ratio is increased from 8:1 to 10-30:1, which promotes the proliferation of ester-producing bacteria such as lactic acid bacteria and yeast, and increases the ethyl lactate content by 88%.

[0017] The short-time process effectively solves the problem of impurities caused by long-term moistening of grains in the high humidity environment of the south, and the cleanliness score of the raw liquor is improved from 2.6 to 3.2 (out of 5 points).

[0018] The present invention has the following beneficial effects compared to the prior art: Flavor enhancement: Compared with the traditional process, the ethyl acetate content is increased by 37-65%, and the ethyl lactate content is increased by 88%, forming a flavor characteristic of "complex ester aroma, mellow sweetness and harmony"; Defective ingredients such as fusel oil and acetaldehyde are reduced by 10-40%, and the taste changes from "spicy and rough" to "soft, sweet and refreshing".

[0019] Quantification of energy saving and consumption reduction: Steam consumption per ton of grain has been reduced from 850kg to less than 300kg, and sewage treatment costs have been reduced by 40%; The production cycle was not extended, but the alcohol content increased from 45.3% to 53.83%, and the overall production cost decreased by 25%.

[0020] Quality and market adaptability: Sensory evaluation using a 10-point scale showed that the original liquor grain aroma score increased from 7.5 to 9.0, and the mellow sweetness score increased from 7.0 to 8.5, meeting the demand for "three-dimensional flavor" of mid-to-high-end liquor; When used in southern China, the detection rate of foreign flavors dropped from 65% to below 10%, broadening the applicable area of ​​the process.

[0021] The multi-grain ratio concept, short-time grain moistening process and microbial control technology of the present invention can be extended to the process optimization of other flavor types of liquor (such as strong-flavor and sauce-flavor). By adjusting the raw material ratio and fermentation parameters, quality improvement and energy-saving transformation of liquor of different styles can be achieved. DETAILED DESCRIPTION

[0022] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0023] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0024] Unless otherwise specified, the methods used in the following examples are conventional methods. The materials, reagents, and instruments used are conventional materials, reagents, and instruments in the art, unless otherwise specified, and can be obtained commercially by those skilled in the art.

[0025] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any upper range limit or preferred value with any lower range limit or preferred value, regardless of whether the range is disclosed alone. For example, when a range "1 to 5" is disclosed, the described range should be interpreted as including the ranges "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its endpoints and all integers and fractions within the range. In the present specification and claims, range definitions may be combined and / or interchanged, and if not otherwise stated, such ranges include all subranges contained therein.

[0026] The purebred koji and fragrant daqu used in the following examples are purebred koji and fragrant daqu produced by Jinpai Co., Ltd.

[0027] The scoring criteria for the base liquor evaluation in the following examples are: 35 points for aroma, 40 points for taste, 15 points for aftertaste, and 10 points for style, with a total score of 100 points.

[0028] Example 1 Effects of different grain conditioning times on the quality of raw liquor Comparative tests on three different grain moistening times were carried out to determine the optimal grain moistening time.

[0029] Experimental parameters: Raw material ratio: glutinous sorghum: glutinous corn: glutinous rice = 60:20:20 Crushing degree: 90% of glutinous sorghum is 1.5-3.5mm, and 95% of glutinous corn is 1.5-3.5mm. Water temperature for grain moistening: Use hot water above 95℃ for both times. The water consumption for the first time is 40% of the feed amount, and the second time is 25%. Cooking parameters: steam pressure 0.015MPa, open steaming 15min Saccharification mash addition ratio: 20% (accounting for the total weight of mixed grain) Fermentation conditions: temperature 15°C, time 32 days Amount of koji added: 0.8% pure koji + 10% fragrant koji.

[0030]

[0031] Short-term grain conditioning (2h) is superior to long-term grain conditioning in terms of alcohol content and taste cleanliness, which verifies the necessity of the two-time short-term grain conditioning process.

[0032] Example 2 Effects of different saccharification mash addition ratios on the quality of base liquor.

[0033] Variable conditions: the addition ratio of saccharified mash is 0%, 10%, 20%, and 50% respectively Fixed conditions: Raw material ratio: glutinous sorghum: glutinous corn: glutinous rice = 60:20:20 Crushing degree: 90% of glutinous sorghum is 1.5-3.5mm, and 95% of glutinous corn is 1.5-3.5mm. Grain conditioning parameters: twice with 95℃ hot water, 40% of the feed amount for the first time, 25% for the second time, and each time was left to stand for 1 hour Steaming parameters: 0.015MPa steam pressure, open steaming for 15 minutes Fermentation conditions: temperature 15°C, time 32 days Amount of koji added: 0.8% pure koji + 10% fragrant koji.

[0034]

[0035] When 20% saccharified mash is added, the wine rate and flavor substances reach the best, verifying the effectiveness of this ratio in improving ester production and taste.

[0036] Example 3 Effects of different saccharification mash addition ratios on initial fermentation microorganisms.

[0037] Variable conditions: the addition ratio of saccharified mash is 0%, 10%, 20%, and 50% respectively Fixed conditions: Raw material ratio: glutinous sorghum: glutinous corn: glutinous rice = 60:20:20 Crushing degree: 90% of glutinous sorghum is 1.5-3.5mm, and 95% of glutinous corn is 1.5-3.5mm. Grain moistening / cooking parameters: same as Example 2 Fermentation conditions: temperature 15°C, sampling and testing before fermentation Detection method: Bacteria are counted using beef extract peptone medium (or nutrient agar); mold and yeast are counted using Bengal rose medium (or potato dextrose agar + PDA) and yeast extract peptone dextrose medium (YPD), respectively.

[0038]

[0039] The addition of saccharified mash significantly increases the initial bacteria / fungus ratio of fermentation to 10-30 times, and the ratio reaches 26:1 when 20% is added, providing a microbial basis for the proliferation of ester-producing bacteria.

[0040] Example 4 Comparative experiment of multiple grain ratios and single grain Variable Conditions: Control group: 100% glutinous sorghum (traditional single grain) Experimental group: glutinous sorghum: glutinous corn: glutinous rice = 60:20:20 Fixed conditions: Crushing degree: 90% of glutinous sorghum is 1.5-3.5mm, and 95% of glutinous corn is 1.5-3.5mm. Grain conditioning parameters: twice with 95℃ hot water, 40% of the feed amount for the first time, 25% for the second time, and each time was left to stand for 1 hour Steaming parameters: 0.03MPa steam pressure, open steaming for 15 minutes The addition ratio of saccharification mash is 20%, the fermentation temperature is 15℃, and the time is 32 days.

[0041]

[0042] The multi-grain combination has an 18.8% higher rate than single-grain liquor, an ester content increase of 37%-88%, and a grain aroma score increase of 0.7 points, verifying the necessity of multi-grain ratios.

[0043] Comparative Example 1 Comparison of triple grain and double grain combinations Variable Conditions: Control group: glutinous sorghum: glutinous corn = 80:20 (double grain) Experimental group A: 50:30:20 Experimental group B: 60:20:20 Experimental group C: 70:10:20 Fixation conditions: same as Example 4.

[0044]

[0045] Comparison of alcohol rate: The alcohol rate of the double-grain control group (50.2%) was 6.7% lower than that of the three-grain optimal ratio (53.83%), verifying that the addition of glutinous rice can improve starch utilization, which may be due to the high content of glutinous rice amylopectin, which is easier to be decomposed by microorganisms.

[0046] Differences in esters: The two-grain group had lower levels of ethyl acetate (2.65 g / L) and ethyl lactate (0.68 g / L) than the three-grain group B. The difference in ethyl lactate was particularly significant, reaching 13.2%. This may be because the efficient saccharification of glutinous rice increased lactic acid production (a metabolite of lactic acid bacteria). Lactic acid is a key precursor for the synthesis of ethyl lactate, thus indirectly promoting its accumulation.

[0047] Grain aroma and sweetness: The grain aroma score of the double-grain group was 0.43 points lower than that of the three-grain experimental group B, and the sensory score showed that the double-grain group had a "medium sweetness", while the sweetness score of the three-grain group increased by 12.5%.

[0048] Defective component control: The fusel oil content in the two-grain group (0.92 g / L) was higher than in the three-grain experimental group B (0.85 g / L). This may be due to the higher proportion of corn and its higher crude protein content, which resulted in a higher amount of fusel oil precursors. The lower protein content of glutinous rice reduced the total amount of amino acids in the fermentation system, thus reducing the supply of fusel oil precursors and inhibiting fusel alcohol production.

[0049] The three-grain combination (containing glutinous rice) showed a 7.2% increase in alcohol content and a 40.6% increase in polyols compared to the two-grain combination (sans glutinous rice). Due to the high amylopectin content in glutinous rice, its efficient saccharification properties promote the microbial synthesis of polyols such as glycerol, resulting in a significant improvement in the sweetness of the alcohol in the sensory evaluation.

[0050] Example 5 Fragmentation gradient experiment Variable Conditions: Control group 1: 70% of the samples had a crushing degree of 1.5-3.5 mm Control group 2: fragmentation degree 1.5-3.5mm, accounting for 100% Experimental group: 90% of the samples had a crushing degree of 1.5-3.5 mm (parameters of the present invention) Fixation conditions: same as Example 4.

[0051]

[0052] At a crushing degree of 90%, the gelatinization uniformity is optimal, and the alcohol rate and ester content are the highest, verifying the rationality of the 1.5-3.5mm proportion being ≥90%.

[0053] Comparative Example 2 Comparison between crushed raw materials and whole grain raw materials Variable Conditions: Control group: whole glutinous sorghum Experimental group: 90% of the samples had a crushing degree of 1.5-3.5 mm Fixation conditions: same as Example 4.

[0054]

[0055] The crushing process increases starch utilization by 25% and alcohol yield by 13.3% compared to the whole-grain raw material, proving the necessity of controlling the degree of crushing.

[0056] Example 6 Micro-cooking pressure gradient experiment Variable conditions: steam pressures are 0.01MPa, 0.03MPa, and 0.05MPa respectively Fixed conditions: Cooking time: 15 min, grain moistening / fermentation parameters are the same as in Example 4 Testing indicators: Grain aroma score (5-point system), energy consumption, alcohol content

[0057] At 0.03MPa, the grain aroma score is the highest, and the alcohol rate and esters are the best, verifying the rationality of the pressure range of 0.015-0.05MPa.

[0058] Comparative Example 3 Comparison between traditional steaming and micro steaming Variable Conditions: Control group: 0.1MPa pressure, cooking for 80min Experimental group: 0.03MPa pressure, cooking for 15min Fixation conditions: same as Example 4.

[0059]

[0060] The grain aroma of micro-steaming was 1.5 points lower than that of traditional process, the steam consumption was reduced by 64.7%, and the fusel oil was reduced by 21.3%, which proved the superiority of micro-steaming parameters.

[0061] Example 7 Saccharification mash addition ratio and microbial flora experiment Variable conditions: saccharified mash addition ratio 10%, 20% (preferred in the present invention), 30% Fixation conditions: Same as Example 4 Detection indicator: bacterial abundance on the 7th day of fermentation (high-throughput sequencing).

[0062]

[0063] When 20% was added, the abundance of ester-producing bacteria was the highest, the inhibition effect on miscellaneous bacteria was the best, and the gene expression level was the highest, verifying the microbial regulation advantage of this ratio.

[0064] Example 8 Comparative experiment between the north and south environments Variable Conditions: North group: temperature 10℃, humidity 60% Southern group: temperature 25℃, humidity 85% Process of the present invention Raw material processing: Multi-grain ratio: glutinous sorghum, glutinous corn, and glutinous rice, with a weight ratio of 60:20:20.

[0065] Crushing degree: After crushing glutinous sorghum, the proportion of particles with a diameter of 1.5-3.5mm is 90%; after crushing glutinous corn, the proportion of particles with a diameter of 1.5-3.5mm is 95%.

[0066] Steps for moistening grain: Double high-temperature grain conditioning: Add hot water above 95°C to condition the grain twice. The first conditioning step uses 40% of the total feed volume and the grain is left to stand for 1 hour. The second conditioning step uses 25% of the total feed volume and the grain is left to stand for 1 hour.

[0067] Steaming process: Micro-steaming: Steam the grains at a steam pressure of 0.03 MPa for 15 minutes, controlling the moisture content of the cooked grains at 45-55%.

[0068] Preparation of saccharified mash: Preparation process: 20% of the total feedstock is crushed multi-grain raw material. After two high-temperature tempering and light steaming steps, the material is allowed to cool to room temperature. Water is added using a spray spray at a rate of 10-15% of the feedstock at a temperature of 50-60°C. Subsequently, 0.8% by weight of pure koji is added, and saccharification and incubation are carried out for 18-21 hours to obtain the saccharified mash.

[0069] Fermentation stage: Mixed Fermentation: The remaining crushed multi-grain raw materials are tempered twice at high temperature, lightly steamed, and then cooled. The mixture is then mixed with the saccharified mash. A 1.0% portion of Qingxiang Daqu (Qingxiang Daqu) is added to the mixture. Fermentation is sealed and carried out at 15°C for 32 days. The ratio of total bacteria to total fungi in the initial fermentation mash is 10-30:1 (using beef extract peptone culture medium for counting, expressed as CFU / g mash).

[0070] Distillation process: Distillation operation: The fermented mash is distilled, and the distillation temperature is controlled at 25-35℃. The original liquor is obtained after cutting off the head and tail.

[0071] Traditional crafts Raw material processing: Raw material selection: Single japonica sorghum is usually used as raw material.

[0072] Degree of crushing: The crushing particle size is relatively loose, and the proportion of a specific particle size range is generally not clearly controlled.

[0073] Grain conditioning process: Grain moistening method: The grain is moistened once, and the moistening time is as long as 18-20 hours. The water temperature for moistening the grain is generally between room temperature and around 80℃. The water consumption is controlled based on experience and lacks precise quantification.

[0074] Steaming steps: Steaming conditions: Steaming for about 80 minutes at a steam pressure of 0.1 MPa results in a large loss of grain aroma substances and high energy consumption.

[0075] Fermentation process: Fermentation: After soaking and cooking, the raw materials are cooled and then fermented with Daqu. The fermentation temperature is generally controlled at 10-20°C, but the fermentation time is usually 28-45 days. The microbial flora ratio during the fermentation process is difficult to precisely control, with the bacterial to fungal ratio being approximately 8:1.

[0076] Distillation stage: Distillation operation: During the distillation process, the temperature control of the distilled liquor is relatively wide, generally between 20-40℃. There are no strict standards for the operation of cutting off the head and tail, resulting in relatively high levels of harmful substances such as fusel oil and acetaldehyde in the original liquor.

[0077]

[0078] The detection rate of off-flavors in the process of the present invention is reduced by 84.6% compared with the traditional process in the high-humidity environment in the south, and the wine rate is increased by 24.7%, verifying the advantage of environmental adaptability.

[0079] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A Daqu fragrant multi-grain crushing short-time moistening grain micro-cooking and mash fermentation brewing process, characterized by , including the following steps: Multi-grain crushing: crush at least two of glutinous sorghum, glutinous corn, and glutinous rice, and control the crushing particle size so that the proportion of particles with a diameter of 1.5-4.0mm is not less than 85%; Two high-temperature grain tempering: Add hot water above 95°C to the crushed multi-grain raw materials twice to temper the grains. The water consumption for the first tempering is 30-50% of the input amount, and the grains are left to stand for 0.5-2 hours after tempering. The water consumption for the second tempering is 20-35% of the input amount, and the grains are left to stand for 0.5-2 hours after tempering. Micro-steaming: Steam the moistened grains at a steam pressure of 0.01-0.05 MPa for 5-30 minutes, controlling the moisture content of the cooked grains at 45-55%. Preparation of saccharified mash: 10-50% of a batch of crushed multi-grain raw materials are taken, and after two high-temperature tempering and slight steaming, the raw materials are cooled to room temperature, and 0.8-1.2% by weight of pure koji is added. The raw materials are saccharified and cultured for 18-21 hours to obtain saccharified mash; Mixed fermentation: the remaining crushed multi-grain raw materials are subjected to the above two high-temperature tempering and slight steaming, then spread out to cool, mixed with the saccharified mash, added with the fragrant Daqu, and fermented in a sealed container at 10-20°C for 25-40 days; Distillation: The fermented mash is distilled to obtain Daqu-flavored liquor.

2. The brewing process according to claim 1, wherein: The weight ratio of the glutinous sorghum, glutinous corn and non-glutinous rice is (50-70): (10-30): (10-30).

3. The brewing process according to claim 1, wherein: After the glutinous sorghum is crushed, the proportion of particles with a diameter of 1.5-3.5 mm is not less than 90%, and after the glutinous corn is crushed, the proportion of particles with a diameter of 1.5-3.5 mm is not less than 95%.

4. The brewing process according to claim 1, wherein In the micro-steaming step, the steam pressure is 0.01-0.015 MPa, and the open steaming time is 10-20 minutes.

5. The brewing process according to claim 1, wherein: In the saccharification mash preparation step, the raw materials after cooling are sprayed with water, the water addition amount is 10-15% of the feed amount, and the water addition temperature is 50-60°C.

6. The brewing process according to claim 1, wherein: In the mixed fermentation step, the mixing ratio of the saccharified mash and the remaining crushed multi-grain raw materials is such that the ratio of the total number of bacteria to the total number of fungi in the initial fermentation mash is 10-30:1, and the ratio is determined by the plate count method in units of CFU / g mash.

7. The brewing process according to claim 1, wherein: The amount of the fragrant Daqu added is 5-10% of the total weight of the mixed raw materials.

8. The brewing process according to claim 1, wherein In the distillation step, the temperature of the distilled liquor is controlled at 25-35° C., and the original liquor is obtained after cutting off the head and tail.

9. A light-fragrance liquor, characterized in that: The brewing process is used to prepare the product.

10. The light-fragrance liquor according to claim 9, characterized in that: The ethyl acetate content in the liquor is 2.4-3.5 g / L, the ethyl lactate content is 0.5-1.0 g / L, and the fusel oil content is ≤1.0 g / L.

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