Daqu strengthening microbial agent, high-fermentation-capacity Daqu and preparation method of high-fermentation-capacity Daqu

Abstract

The invention provides a yeast strengthening microbial agent, yeast with high fermentation capacity and a preparation method of the yeast, and relates to the field of wine brewing. The yeast strengthening microbial agent is a liquid bacterial solution and is composed of a saccharomyces cerevisiae seed solution and a candida tropicalis seed solution in a mass compounding ratio of 10: 1-1: 10, and the corresponding colony count in the saccharomyces cerevisiae seed solution or the candida tropicalis seed solution is 1 * 10 < 8 > cfu / mL to 1 * 10 < 9 > cfu / mL. The yeast strengthening microbial agent is added into a yeast material in a yeast pressing process to prepare yeast blocks, the yeast blocks are sequentially subjected to fermentation culture in a main fermentation period, a damp fire period, a big fire period and an after-fire period, the high-temperature survival ability of the saccharomyces cerevisiae in a fermentation process can be remarkably improved through the flora interaction effect of the saccharomyces cerevisiae and the candida tropicalis, and the yeast with high fermentation capacity is prepared; when the high-fermentation-power yeast is applied to wine brewing, the number of initial saccharomyces cerevisiae can be increased, and then the yield capacity of ethanol in the liquor fermentation process is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of winemaking, and in particular to a Daqu strengthening bacterial agent, a Daqu with high fermentation capacity and a preparation method thereof. Background Art

[0002] Daqu (or koji) is a key ingredient in baijiu (white spirit) production. As a fermentation agent, it plays a crucial role in enhancing the aroma, taste, and stability of baijiu. Existing daqu is primarily fermented from wheat, barley, peas, and other raw materials. When used in baijiu fermentation, the rich microorganisms and enzymes in daqu break down complex substances like starch, protein, and cellulose into fermentable sugars and other beneficial components, facilitating the fermentation process. Furthermore, the aromatic substances produced during the fermentation process contribute to the flavor of baijiu, giving it a variety of unique aromas.

[0003] The microorganisms in Daqu can ferment sugar into alcohol and carbon dioxide. By measuring the mass of carbon dioxide gas produced during the fermentation process, the strength of Daqu's fermentation power can be measured. Daqu's fermentation power is an important indicator of Daqu's quality. By measuring Daqu's fermentation power, the fermentation performance and microbial activity of Daqu can be evaluated, thereby judging the quality of Daqu. By measuring Daqu's fermentation power, on the one hand, the brewing process can be optimized, the parameters in the brewing process can be adjusted, the alcohol yield and quality can be increased, and the cost can be reduced. On the other hand, it helps to explore the fermentation characteristics of various types of Daqu and provide data support for the development and improvement of new types of Daqu.

[0004] The main factors currently affecting the fermentation capacity of Daqu include raw materials, moisture, fermentation temperature, storage time, and acidity. Among them, fermentation temperature has the greatest impact. Since yeast is the main gas-producing microorganism in Daqu, its activity has a great influence on fermentation capacity indicators. However, yeast is mostly temperature-intolerant microorganisms, and the high-temperature culture conditions of Daqu are not conducive to its survival. Therefore, increasing the number of yeast in Daqu after the high-temperature period is of great significance for improving the fermentation capacity and quality of Daqu. With the application of Daqu in the fermentation process of liquor, it has been found that the microbial community inoculated on Daqu can also cause fluctuations in the quality of Daqu, thereby affecting the fermentation capacity of Daqu. Therefore, by changing the microbial community inoculated on Daqu, the quality of Daqu can be improved and the fermentation capacity of Daqu can be enhanced. Summary of the Invention

[0005] The present invention aims to provide a Daqu-enhancing bacterial agent, a Daqu with high fermentation capacity and a preparation method thereof. By adding the Daqu-enhancing bacterial agent during the pressing process, the interaction effect of the bacterial communities of Saccharomyces cerevisiae and Candida tropicalis is utilized to improve the quality of Daqu and enhance the fermentation capacity of Daqu.

[0006] To achieve the above objectives, the present invention proposes the following technical solutions:

[0007] In a first aspect, a Daqu strengthening bacterial agent is provided. The Daqu strengthening bacterial agent is a liquid bacterial solution composed of a seed solution of Saccharomyces cerevisiae and a seed solution of Candida tropicalis.

[0008] Furthermore, the mass compounding ratio of the saccharomyces cerevisiae seed liquid and the tropical Candida tropicalis seed liquid in the Daqu strengthening bacterial agent is 10:1-1:10.

[0009] In a second aspect, a high-fermentation-power Daqu is proposed, wherein the Daqu is added with the above-mentioned Daqu-strengthening bacterial agent.

[0010] Thirdly, a method for preparing high-fermentation-ability Daqu is proposed, in which the above-mentioned Daqu-enhancing bacterial agent is added during the pressing process for solid-state culture to obtain high-fermentation-ability Daqu.

[0011] Further, the following steps are included:

[0012] (1) Activation of strains: Saccharomyces cerevisiae and Candida tropicalis were cultured separately;

[0013] (2) Preparation of seed solution: The two activated strains were inoculated into a corn sugar liquid culture medium at a 5% inoculum volume, and cultured according to the set culture parameters to prepare the cerevisiae seed solution and tropical candida seed solution, respectively;

[0014] (3) Adding seed liquid: adding the prepared Saccharomyces cerevisiae seed liquid and Candida tropicalis seed liquid into the koji material according to a preset ratio, and then pressing the koji material into a shape to obtain a koji block;

[0015] (4) Solid-state culture of Daqu: The qu blocks are fermented and cultured in the main fermentation period, the low-fire period, the high-fire period and the post-fire period in sequence, and then taken out of the fermentation room to produce Daqu with high fermentation power.

[0016] Furthermore, the number of colonies in the Saccharomyces cerevisiae seed solution or Candida tropicalis seed solution obtained in step (2) is 1×10 8 cfu / mL-1×10 9 cfu / mL.

[0017] Furthermore, the mass of the brewer's yeast seed liquid added to the koji material in step (3) is 0.1% of the weight of the wheat in the koji material.

[0018] Furthermore, the sugar content of the corn sugar solution is not less than 12°Bx, and the set culture parameters are a culture temperature of 30°C and a culture time of 24 hours.

[0019] Furthermore, in step (4), the fermentation temperature of the koji in the main fermentation period is 18-47°C and the fermentation time is 1-3 days, the fermentation temperature in the damp fire period is 46-55°C and the fermentation time is 3-5 days, the fermentation temperature in the high fire period is 55-60°C and the fermentation time is 6-7 days, and the fermentation temperature in the post-fire period is 45-48°C and the fermentation time is 4-6 days.

[0020] Fourthly, the application of the above-mentioned high fermentation capacity Daqu in liquor brewing is proposed.

[0021] It can be seen from the above technical solutions that the technical solutions of the present invention have the following beneficial effects:

[0022] The present invention discloses a Daqu strengthening bacterial agent, a high fermentation capacity Daqu and a preparation method thereof, wherein the Daqu strengthening bacterial agent is a liquid bacterial solution composed of a saccharomyces cerevisiae seed solution and a tropical Candida seed solution in a mass compounding ratio of 10:1-1:10, and the corresponding colony count in the saccharomyces cerevisiae seed solution or the tropical Candida seed solution is 1×10 8 cfu / mL-1×10 9 cfu / mL. This Daqu-enhancing inoculant was added to the koji during the koji pressing process to create blocks that were then fermented sequentially through the main fermentation phase, the damp fermentation phase, the high fermentation phase, and the post-fermentation phase, producing a high-fermentability Daqu. The fermentation capacity of the koji immediately after the inoculum was significantly improved, increasing from 0.21 to 5.35 compared to the control group without the inoculant. Even at a top incubation temperature of 60°C, the fermentation capacity of the koji immediately after the inoculum was still 1.05, exceeding that of the control group without the inoculant. This indicates that the addition of the inoculant significantly enhances the fermentation capacity of the Daqu, and that the brewer's yeast maintains high activity even after the high-temperature period, significantly improving the quality of the Daqu.

[0023] When the high-fermentation-power Daqu prepared by the present invention is used in wine making, the ethanol output capacity of the liquor fermentation process is improved by increasing the number of initial brewing yeasts, thereby increasing the wine yield of the brewing process and improving the economic benefits of the entire brewing process.

[0024] It should be appreciated that all combinations of the foregoing concepts, as well as additional concepts described in greater detail below, to the extent such concepts are not mutually inconsistent, can be considered to be part of the inventive subject matter of this disclosure.

[0025] The foregoing, other aspects, and features of the present invention will be more fully understood from the following description in conjunction with the specific embodiments. Other additional aspects of the present invention, such as the features and / or beneficial effects of the exemplary embodiments, will become apparent from the following description or through practice of the specific embodiments according to the present invention. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the described embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Unless otherwise defined, the technical terms or scientific terms used herein should be the common meanings understood by people with ordinary skills in the field to which the present invention belongs.

[0027] The words “first”, “second” and similar words used in the patent application specification and claims of the present invention do not indicate any order, quantity or importance, but are only used to distinguish different components. Similarly, unless the context clearly indicates otherwise, the singular forms of “a”, “an” or “the” and similar words do not indicate a quantity limitation, but rather indicate the presence of at least one. Words such as “include” or “comprise” mean that the elements or objects appearing before “include” or “comprises” cover the features, wholes, steps, operations, elements and / or components listed after “include” or “comprises”, and do not exclude the existence or addition of one or more other features, wholes, steps, operations, elements, components and / or their collections. “Up”, “down”, “left”, “right” and the like are only used to indicate relative positional relationships. When the absolute position of the described object changes, the relative positional relationship may also change accordingly.

[0028] Based on the current application of Daqu in the fermentation process, it was found that in addition to factors such as raw materials, moisture, fermentation temperature, storage time and acidity, the fermentation ability of Daqu is also affected by the microbial community inoculated on Daqu; therefore, in addition to the existing technology to improve the quality and fermentation ability of Daqu by improving the Daqu preparation process, the quality of Daqu can also be improved by improving the microbial community inoculated on Daqu, and the fermentation ability of Daqu can also be improved.

[0029] Specifically, the Daqu strengthening agent disclosed in the present invention is a liquid bacterial solution, which is composed of a seed solution of Saccharomyces cerevisiae and a seed solution of Candida tropicalis. The corresponding colony count in the seed solution of Saccharomyces cerevisiae or the seed solution of Candida tropicalis is 1×10 8 cfu / mL-1×10 9 cfu / mL, and the mass compounding ratio of cerevisiae seed liquid and tropical Candida seed liquid in the Daqu strengthening agent is 10:1-1:10.

[0030] The present invention also discloses a high-fermentation-capacity Daqu, wherein the Daqu is added with the above-mentioned Daqu-strengthening bacterial agent. During preparation, the Daqu-strengthening bacterial agent is added to the Daqu during the buckling process and then solid-state culture is performed to finally produce the high-fermentation-capacity Daqu. The specific preparation process includes the following steps:

[0031] (1) Activation of strains: Saccharomyces cerevisiae and Candida tropicalis were cultured separately;

[0032] (2) Preparation of seed solution: The activated two strains were inoculated at a 5% inoculum into a corn sugar solution medium with a sugar content of not less than 12°Bx, and cultured at 30°C for 24 hours to prepare Saccharomyces cerevisiae seed solution and Candida tropicalis seed solution, respectively;

[0033] (3) Adding seed liquid: The prepared Saccharomyces cerevisiae seed liquid and tropical Candida seed liquid are added to the koji material according to a preset ratio, and the koji material is pressed into shape to prepare a koji block; for example, the Saccharomyces cerevisiae seed liquid and tropical Candida seed liquid are added to the koji material according to a mass ratio of 1:1, and the added mass is 0.1% of the weight of wheat in the koji material;

[0034] (4) Solid-state culture of Daqu: The koji blocks are fermented and cultured in the main fermentation period, the damp fire period, the large fire period and the post-fire period in sequence and then taken out of the fermentation room to obtain Daqu with high fermentation power; wherein, the fermentation temperature of the koji blocks in the main fermentation period is 18-47°C and the fermentation time is 1-3 days, the fermentation temperature in the damp fire period is 46-55°C and the fermentation time is 3-5 days, the fermentation temperature in the large fire period is 55-60°C and the fermentation time is 6-7 days, and the fermentation temperature in the post-fire period is 45-48°C and the fermentation time is 4-6 days.

[0035] The following is a further detailed introduction to the Daqu strengthening bacterial agent, high fermentation capacity Daqu and preparation method thereof disclosed in the present invention in conjunction with specific examples.

[0036] The brewer's yeast selected in the embodiment of the present invention was laboratory screened from a Daqu sample, and the strain preservation number is CGMCC NO.17256; the tropical Candida was laboratory screened from a medium-high temperature pure wheat Daqu sample fermented for 10 days, and the strain preservation number is CCTCC NO:M20241913; the koji room environment during the koji making process of each embodiment and comparative example was the same.

[0037] Example 1

[0038] Preparation of high fermentation power Daqu: 1) strain activation: two strains preserved in the laboratory-80℃ ultra-low temperature refrigerator were taken out, and single colonies were cultured on plate medium by streaking separation method after thawing at 30℃. Single colonies were picked and liquid cultured for subsequent amplification. The culture conditions were 30℃ and 24h; 2) the activated strains were inoculated into corn sugar liquid medium with a sugar content of 12°Bx at an inoculation amount of 5%, and cultured at 30℃ for 24h to prepare Saccharomyces cerevisiae seed liquid and Candida tropicalis seed liquid with a bacterial colony number of 1×10 9 cfu / mL; 3) seed liquid addition: 1000kg of Daqu material including wheat and water, the mass of water was about 38% of the total mass, the prepared Saccharomyces cerevisiae seed liquid and Candida tropicalis seed liquid were added into the Daqu material, the mass ratio of Saccharomyces cerevisiae seed liquid to Candida tropicalis seed liquid was 1:1, and the addition amount was 0.1% of the mass of wheat. The Daqu material was then pressed into a Daqu block; 4) Daqu solid culture: the Daqu block was sequentially subjected to main fermentation period, moist fire period, high fire period and post-fire period fermentation and culture, and then taken out of the room to prepare high fermentation power Daqu Q1; wherein the fermentation temperature of the main fermentation period was 18-45℃, the fermentation time was 3 days, the fermentation temperature of the moist fire period was 46-54℃, the fermentation time was 5 days, the fermentation temperature of the high fire period was 55-58℃, the fermentation time was 6 days, and the fermentation temperature of the post-fire period was 45℃, the fermentation time was 6 days.

[0039] Example 2

[0040] Example 2 and Example 1 only differ in the Daqu solid culture parameters in step 4), the culture parameters are: the fermentation temperature of the main fermentation period is 18-47℃, the culture time is 2 days, the fermentation temperature of the moist fire period is 46-54℃, the fermentation time is 5 days, the fermentation temperature of the high fire period is 55-58℃, the fermentation time is 7 days, the fermentation temperature of the post-fire period is 47℃, and the fermentation time is 6 days; the prepared high fermentation power Daqu is Q2.

[0041] Example 3

[0042] Example 3 and Example 1 only differ in the Daqu solid culture parameters in step 4), the culture parameters are: the fermentation temperature of the main fermentation period is 25-45℃, the culture time is 3 days, the fermentation temperature of the moist fire period is 46-55℃, the fermentation time is 5 days, the fermentation temperature of the high fire period is 55-60℃, the fermentation time is 7 days, the fermentation temperature of the post-fire period is 48℃, and the fermentation time is 5 days; the prepared high fermentation power Daqu is Q3.

[0043] Example 4

[0044] The only difference between Example 4 and Example 1 is that the corresponding colony counts in the Saccharomyces cerevisiae seed solution and the Candida tropicalis seed solution are 1×10 8 cfu / mL; the high fermentation capacity Daqu obtained was Q4.

[0045] The only difference between Example 5 and Example 1 is that the mass ratio of the saccharomyces cerevisiae seed liquid and the tropical candida seed liquid added to the koji material is different, saccharomyces cerevisiae seed liquid: tropical candida seed liquid = 10:1, and the high fermentation capacity koji obtained is Q5.

[0046] The only difference between Example 6 and Example 1 is that the mass ratio of the saccharomyces cerevisiae seed liquid and the tropical candida seed liquid added to the koji material is different, saccharomyces cerevisiae seed liquid: tropical candida seed liquid = 5:1, and the high fermentation capacity koji obtained is Q6.

[0047] The only difference between Example 7 and Example 1 is that the mass ratio of the saccharomyces cerevisiae seed liquid and the tropical candida seed liquid added to the koji material is different, saccharomyces cerevisiae seed liquid: tropical candida seed liquid = 1:10, and the high fermentation capacity koji obtained is Q7.

[0048] The only difference between Example 8 and Example 1 is that the mass composite ratio of the saccharomyces cerevisiae seed solution and the tropical candida seed solution added to the koji material is different, saccharomyces cerevisiae seed solution: tropical candida seed solution = 1:5, and the high fermentation power Daqu obtained is Q8; in the implementation process of the above Examples 5-8, the mass of the saccharomyces cerevisiae seed solution is controlled to be 0.1% of the weight of wheat in the koji material. In each embodiment, only the mass of the tropical candida seed solution added is adjusted.

[0049] The fermentation capacity of the high fermentation capacity Daqu prepared in each example was determined by referring to the general analytical method for brewing Daqu QB / T4257-2011, and the data are shown in Table 1 below; the total number of brewer's yeast in the Daqu was determined by plating the plate using the Candida chromogenic medium of CHROMagar, France.

[0050] Table 1 Fermentation data of high fermentation capacity Daqu obtained in Examples 1-8

[0051]

[0052] Comparative Example 1

[0053] The only difference between Comparative Example 1 and Example 1 is that no Daqu strengthening bacterial agent is added when preparing the koji blocks.

[0054] Comparative Example 2

[0055] The only difference between Comparative Example 2 and Example 1 is that a Daqu strengthening bacterial agent consisting only of brewer's yeast seed liquid is added when preparing the koji block.

[0056] Comparative Example 3

[0057] The only difference between Comparative Example 3 and Example 1 is that a Daqu strengthening bacterial agent consisting only of tropical Candida seed liquid is added when preparing the koji block.

[0058] The fermentation capacity of the high-fermentation capacity Daqu prepared in each comparative example was determined by referring to the general analytical method for brewing Daqu QB / T4257-2011, and the data are shown in Table 2 below; the total number of brewing yeast in the Daqu was determined by plating the plate using the Candida chromogenic medium produced by CHROMagar of France.

[0059] Table 1: Fermentation data of Daqu obtained from Example 1 and Comparative Examples 1-3

[0060]

[0061] It is known that koji making is a high-temperature environment, with the highest temperature reaching 60°C. Except for high-temperature resistant strains, it is difficult for others to survive, especially the temperature-intolerant strains such as Saccharomyces cerevisiae. Therefore, Table 1 determines the effect of fermentation temperature on the survival rate of Saccharomyces cerevisiae by monitoring the fermentation power of the koji block fermentation process. Under normal circumstances, after the temperature of the koji block has been cultured for 7 days, it rises to above 55°C, and Saccharomyces cerevisiae basically cannot survive. At this time, the fermentation power of the koji block will also be relatively low. The present invention aims to prepare a koji strengthening bacterial agent by compounding Saccharomyces cerevisiae and tropical Candida, so that after adding it to the koji block, the survival rate of Saccharomyces cerevisiae in the high-temperature fermentation environment can be improved during the fermentation process of the koji block.

[0062] Combined with Table 1, the data of Examples 1-8 were analyzed. Among them, in Example 1, the quality of the added bacteria was appropriate, the ratio of the two bacteria was appropriate, and the temperature during the culture process met the requirements for the production of medium and high temperature koji, that is, the temperature rose slowly in the early stage and the top temperature was appropriate. Therefore, the culture effect was the best and the fermentation power was the highest. The fermentation power of the koji out of the room reached 5.35g / g. · 48h; Example 2 increases the heating rate during the main fermentation period, resulting in a shorter time at the temperature suitable for the growth of Saccharomyces cerevisiae. Therefore, a portion of Saccharomyces cerevisiae will be lost in the early stage of fermentation, affecting the fermentation capacity. Therefore, the fermentation capacity detected after 3 days of culture is lower than that of Example 1; Example 3 increases the top temperature of the late fermentation to 60°C, causing the death of Saccharomyces cerevisiae. Therefore, the fermentation capacity is low after 7 days of culture, and the fermentation capacity of the finished koji is also low, only 1.05g / g · 48h; Example 4 difference is that the strain quality is poor, that is, the colony is small, so the fermentation capacity during the entire culture period is lower than that of Example 1, but still higher than that of Comparative Example 1 without adding strain.

[0063] The only difference between Examples 5-8 and Example 1 is that the amount of brewer's yeast seed liquid added is kept unchanged, and the fermentation power of the koji block is changed according to the amount of tropical Candida added. The higher the amount of tropical Candida added, the lower the fermentation power. The reason is that too much can affect the growth of brewer's yeast, but they are still higher than Comparative Example 1; the amount of Candida in Example 7 is greater than that in Example 8, so the corresponding brewer's yeast growth is less, and therefore the fermentation power is lower.

[0064] Combined with the analysis in Table 2, the fermentation capacity of the block without the addition of the koji enhancer in Example 1 was reduced to 1.22 g / g after 7 days of cultivation. · 48h, the fermentation capacity is only 0.21g / g · Comparative Example 2 only added saccharomyces cerevisiae seed solution of the block, the fermentation power is high when entering the room, the fermentation power of only 3.02g / g in culture for 7 days · 48h, fermentation capacity of the koji is 1.91g / g · 48h, the reason is that the single bacteria cannot achieve the high temperature resistance effect, so as the culture temperature increases, the strain dies and the fermentation power decreases rapidly; in comparative example 3, only tropical Candida was added to the koji block. Since the fermentation power of tropical Candida itself is not high, the fermentation power is low when entering the room, and the presence of brewer's yeast in the environment has a certain effect on improving the fermentation power during the culture process. Therefore, the fermentation power is 1.59g / g after 7 days of culture. · 48h, fermentation power of koji is 0.28g / g · 48h, slightly higher than Comparative Example 1.

[0065] By comparing and analyzing the data in Table 1 and Table 2, it can be concluded that the fermentation power of Example 1 is significantly improved: compared with the comparative example 1 without adding the bacterial agent, the fermentation power is increased by 0.21g / g · Increased to 5.35g / g after 48 hours · Compared with the comparative example 2 in which only the saccharomyces cerevisiae seed solution was added, the fermentation power was 1.91 g / g · Increased to 5.35g / g after 48 hours · 48h; the fermentation ability of Daqu was significantly improved after adding the enhanced bacterial agent, which fully demonstrated that in the process of Daqu enhanced bacterial agent being added to the koji material during koji pressing to make koji blocks and fermenting them into finished Daqu, the survival rate of brewer's yeast was significantly improved through the bacterial community interaction effect of brewer's yeast and tropical Candida, so that brewer's yeast can still maintain a high activity after the high temperature period, thereby improving the fermentation ability and quality of Daqu to a certain extent.

[0066] The high fermentation power Daqu prepared by the application can be used for brewing Luzhou-flavor liquor, and in the brewing process, the high fermentation power Daqu can improve the output capacity of ethanol in the liquor fermentation process by increasing the initial number of brewing yeast, thereby improving the liquor yield and economic benefits of the Luzhou-flavor liquor.

[0067] Although the present application has been disclosed with reference to preferred embodiments, it is not intended to limit the present application. Those skilled in the art can make various modifications and improvements without departing from the spirit and scope of the present application. Therefore, the scope of protection of the present application shall be subject to the scope defined by the claims.

Claims

1. A Daqu strengthening bacterial agent, characterized in that: The Daqu strengthening bacterial agent is a liquid bacterial liquid, which is composed of a saccharomyces cerevisiae seed liquid and a tropical Candida seed liquid.

2. The Daqu strengthening bacterial agent according to claim 1, characterized in that The mass compounding ratio of the saccharomyces cerevisiae seed liquid and the tropical Candida seed liquid in the Daqu strengthening bacterial agent is 10:1-1:

10.

3. A high fermentation capacity Daqu, characterized in that: The Daqu is added with the Daqu strengthening bacterial agent according to any one of claims 1 to 2.

4. A method for preparing high fermentation capacity Daqu, characterized in that: During the koji pressing process, the koji-enhancing bacterial agent according to any one of claims 1 to 2 is added for solid-state culture to produce koji with high fermentation capacity.

5. The method for preparing high fermentation ability Daqu according to claim 4, wherein: The steps include: (1) Activation of strains: Saccharomyces cerevisiae and Candida tropicalis were cultured separately; (2) Preparation of seed solution: The two activated strains were inoculated into a corn sugar liquid culture medium at a 5% inoculum volume, and cultured according to the set culture parameters to prepare the cerevisiae seed solution and tropical candida seed solution, respectively; (3) Adding seed liquid: adding the prepared Saccharomyces cerevisiae seed liquid and Candida tropicalis seed liquid into the koji material according to a preset ratio, and then pressing the koji material into a shape to obtain a koji block; (4) Solid-state culture of Daqu: The qu blocks are fermented and cultured in the main fermentation period, the damp fire period, the high fire period and the post-fire period in sequence, and then taken out of the fermentation room to produce Daqu with high fermentation power.

6. The method for preparing high fermentability Daqu according to claim 5, wherein: The number of colonies in the Saccharomyces cerevisiae seed solution or Candida tropicalis seed solution obtained in step (2) is 1×10 8 cfu / mL-1×10 9 cfu / mL.

7. The method for preparing high fermentation ability Daqu according to claim 5, wherein: The mass of the saccharomyces cerevisiae seed liquid added to the koji material in step (3) is 0.1% of the weight of the wheat in the koji material.

8. The method for preparing high fermentation ability Daqu according to claim 5, characterized in that: The sugar content of the corn sugar solution is not less than 12°Bx, and the set culture parameters are a culture temperature of 30°C and a culture time of 24 hours.

9. The method for preparing high fermentation ability Daqu according to claim 5, characterized in that: In the step (4), the fermentation temperature of the koji block in the main fermentation period is 18-47°C and the fermentation time is 1-3 days, the fermentation temperature in the damp fire period is 46-55°C and the fermentation time is 3-5 days, the fermentation temperature in the high fire period is 55-60°C and the fermentation time is 6-7 days, and the fermentation temperature in the post-fire period is 45-48°C and the fermentation time is 4-6 days.

10. Use of the high fermentation capacity Daqu according to claim 3 in liquor brewing.

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