1. A preparation method of the special-flavor Daqu is characterized by comprising the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing the wheat and the barley in a vacuum drying oven for low-temperature vacuum drying treatment, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

placing the wheat and the barley dried in the step (1) in a pulverizer together according to the weight ratio of 3-5: 1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

stirring and uniformly mixing the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1: 25-30 to obtain a wetting material for later use;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast mother, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use;

(6) stacking culture:

and (5) putting the yeast blank obtained in the step (5) into a yeast chamber for stacking culture, performing ultrasonic-magnetic field coupling treatment while stacking culture, and discharging the yeast after the ultrasonic-magnetic field coupling treatment is completed.

2. The method for preparing a super-fragrant Daqu according to claim 1, wherein the vacuum degree of the low-temperature vacuum drying treatment in step (1) is controlled to be 1.4-2 Pa, the temperature is 30-40 ℃, the wheat is dried until the moisture content is 9-10%, and the barley is dried until the moisture content is 7-9%.

3. The method for preparing the super-strong-flavor Daqu according to claim 1, wherein the preliminary pulverization treatment in the step (2) is performed on the basis that the obtained crude powder can pass through a 4-8-mesh sieve and can not pass through a 14-18-mesh sieve.

4. The method for preparing super-strong-flavor Daqu according to claim 1, wherein the wetting agent in step (3) comprises the following components in percentage by weight: 1-2% of active peptide, 8-10% of cane sugar, 6-10% of egg white and the balance of water.

5. The method for preparing the super-strong-flavor Daqu according to claim 1, wherein the grinding treatment in the step (4) is performed on the basis that fine powder in the obtained powder can not pass through a 30-40-mesh sieve, can pass through a 20-30-mesh sieve, can pass through a 14-18-mesh sieve and can not pass through a 20-30-mesh sieve.

6. The method for preparing the super-fragrant Daqu according to claim 1, wherein the addition amount of yeast in the step (5) is 2-3% of the powder, and the addition amount of water is 40-50% of the powder.

7. The method for preparing super-strong-flavor Daqu according to claim 1, wherein the ultrasonic wave is controlled to have a frequency of 30 to 70kHz and a magnetic field intensity of 600 to 800mT during the ultrasonic-magnetic field coupling treatment in step (6).

Background

The Daqu is not only a saccharifying agent and a fermenting agent for brewing the white spirit, but also a part of brewing raw materials, and can also generate various fragrant substances in the fermentation process to ensure that the spirit is mellow and harmonious. The physical and chemical indexes of the microbial flora contained in the yeast and the contained flavor substances or precursor substances of the flavor substances directly or indirectly act on the wine body in the brewing process, and have profound influence on the aroma type, style and genre of the white spirit.

However, the existing yeast for making hard liquor starter has a lot of defects, the water content is difficult to control in the making process, so that the quality of the finished product yeast is poor, in addition, the viscosity of the yeast blank is low, the growth and reproduction speed of microorganisms is slow, and the quality of the finished product yeast is general.

Disclosure of Invention

The invention aims to provide a preparation method of a special-flavor Daqu, aiming at the existing problems.

The invention is realized by the following technical scheme:

a preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing the wheat and the barley in a vacuum drying oven for low-temperature vacuum drying treatment, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

placing the wheat and the barley dried in the step (1) in a pulverizer together according to the weight ratio of 3-5: 1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

stirring and uniformly mixing the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1: 25-30 to obtain a wetting material for later use;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast mother, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use;

(6) stacking culture:

and (5) putting the yeast blank obtained in the step (5) into a yeast chamber for stacking culture, performing ultrasonic-magnetic field coupling treatment while stacking culture, and discharging the yeast after the ultrasonic-magnetic field coupling treatment is completed.

Further, the vacuum degree is controlled to be 1.4-2 Pa during the low-temperature vacuum drying treatment in the step (1), the temperature is controlled to be 30-40 ℃, the wheat is dried until the water content is 9-10%, and the barley is dried until the water content is 7-9%.

Further, the preliminary crushing treatment in the step (2) is based on the condition that the obtained rough powder can pass through a 4-8-mesh sieve and can not pass through a 14-18-mesh sieve.

Further, the wetting agent in the step (3) comprises the following components in percentage by weight: 1-2% of active peptide, 8-10% of cane sugar, 6-10% of egg white and the balance of water.

Further, the grinding treatment in the step (4) is based on the condition that the fine powder in the obtained powder can not pass through a sieve with 30-40 meshes and can pass through a sieve with 20-30 meshes, and the wheat bran can pass through a sieve with 14-18 meshes and can not pass through a sieve with 20-30 meshes.

Furthermore, the addition amount of the yeast in the step (5) is 2-3% of the powder, and the addition amount of water is 40-50% of the powder.

Further, the ultrasonic wave-magnetic field coupling treatment in the step (6) is carried out by controlling the frequency of the ultrasonic wave to be 30-70 kHz and the intensity of the magnetic field to be 600-800 mT.

Compared with the prior art, the invention has the following advantages:

1. wheat and barley are used as raw materials and are respectively placed in a vacuum drying box for low-temperature vacuum drying treatment, under the vacuum condition, the temperature of the barley and the wheat is slowly increased from outside to inside, certain vapor pressure is generated, the vapor pressure breaks through the pores of partial ray thin-walled cells and partial ray thick-walled cells, so that a cell liquid flow channel is opened, the permeability of the barley and the wheat is improved, and the quality of koji is influenced when too much and too little water is contained;

2. the starter is subjected to preliminary crushing, so that the starter is convenient to process, the wetting efficiency is improved, the moisture in the wetted material is moderate, the yeast blank is easily too compact due to excessive water, the mold grows vigorously, the temperature is quickly and fiercely raised, the temperature is not easy to dissipate, the moisture is not easy to volatilize, and the fermentation and the cultivation in a room are influenced; when the water adding amount is too small, the water absorption of the yeast material is slow, yeast blanks are easy to disperse, and as the water required by the production, reproduction and metabolism of microorganisms cannot be provided, the mold, bacteria and yeast cannot grow and reproduce normally, the yeast blanks cannot be fermented thoroughly, and the quality of the yeast is poor;

3. the special wetting agent is used, so that the nutritional composition of rough powder is enriched, the growth and the propagation of microorganisms are facilitated, the quality of the yeast for making hard liquor is improved, in addition, the components in the wetting agent are mutually cooperated, the viscosity of the raw material is increased, the yeast blank is easier to stamp and form, and the heat preservation effect is good during yeast culture;

4. according to the preparation process, ultrasonic-magnetic field coupling treatment is carried out, so that the phenomenon that the growth and the propagation of mould and yeast are inhibited due to overhigh water content in the koji turning treatment is avoided;

5. the moisture content and acidity of the specially-flavor Daqu prepared finally are moderate, yeast mother is enriched and propagated in starch raw materials, the diversity of microorganisms in the specially-flavor Daqu is formed, the microorganisms grow and propagate on the Daqu block, and various hydrolases are secreted, so that the specially-flavor Daqu has the capability of saccharifying, fermenting and producing fragrance, and the taste and flavor of the wine are improved.

Detailed Description

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing the wheat and the barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.4-2 Pa, controlling the temperature to be 30-40 ℃, drying the wheat until the water content is 9-10%, drying the barley until the water content is 7-9%, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

placing the wheat and the barley dried in the step (1) in a pulverizer together according to the weight ratio of 3-5: 1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

stirring and uniformly mixing the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1: 25-30 to obtain a wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1-2% of active peptide, 8-10% of cane sugar, 6-10% of egg white and the balance of water;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring and mixing yeast, the powder obtained in the step (4) and water, and then treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2-3%, and the addition amount of the water is 40-50% of the powder;

(6) stacking culture:

and (3) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 30-70 kHz and the intensity of a magnetic field to be 600-800 mT, and discharging the yeast after the completion.

The preliminary crushing treatment in the step (2) is based on the condition that the obtained rough powder can pass through a 4-8-mesh sieve and cannot pass through a 14-18-mesh sieve.

And (4) the grinding treatment in the step (4) is based on the condition that the fine powder in the obtained powder can not pass through a sieve with 30-40 meshes and can pass through a sieve with 20-30 meshes, and the wheat bran can pass through a sieve with 14-18 meshes and can not pass through a sieve with 20-30 meshes.

For further explanation of the present invention, reference will now be made to the following specific examples.

Example 1

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.4Pa and the temperature to be 30 ℃, drying the wheat until the water content is 9 percent and drying the barley until the water content is 7 percent, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 3:1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:25 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1% of active peptide, 8% of cane sugar, 6% of egg white and the balance of water;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2%, and the addition amount of the water is 40% of the powder;

(6) stacking culture:

and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 30kHz and the intensity of a magnetic field to be 600mT, and performing yeast extraction after the completion.

The primary grinding treatment in the step (2) is carried out on the basis that the obtained crude powder can pass through a 4-mesh sieve and cannot pass through a 14-mesh sieve.

And (4) grinding treatment in the step (4) is based on the condition that the fine powder in the obtained powder can not pass through a 30-mesh sieve and can pass through a 20-mesh sieve, and the wheat bran can pass through a 14-mesh sieve and can not pass through a 20-mesh sieve.

Example 2

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide, 9.5% of cane sugar, 8% of egg white and the balance of water;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;

(6) stacking culture:

and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.

The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.

And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.

Example 3

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 2Pa and the temperature to be 40 ℃, drying the wheat until the water content is 10 percent and drying the barley until the water content is 9 percent, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

putting the wheat and the barley dried in the step (1) into a crusher together according to the weight ratio of 5:1 for primary crushing treatment to obtain crude powder for later use;

(3) wetting:

stirring and uniformly mixing the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:30 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 2% of active peptide, 10% of cane sugar, 10% of egg white and the balance of water;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 3%, and the addition amount of the water is 50% of the powder;

(6) stacking culture:

and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 70kHz and the intensity of a magnetic field to be 800mT, and performing yeast extraction after the completion.

The primary crushing treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 8-mesh sieve and can not pass through a 18-mesh sieve.

And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 40-mesh sieve, can pass through a 30-mesh sieve, and the wheat bran can pass through an 18-mesh sieve and can not pass through a 30-mesh sieve.

Example 4

A preparation method of the special-flavor Daqu comprises the following steps:

(1) primary crushing:

placing the wheat and the barley in a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain rough powder for later use;

(2) wetting:

stirring and uniformly mixing the rough powder obtained in the step (1) and a wetting agent according to the weight ratio of 1:27.5 to obtain a wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide, 9.5% of cane sugar, 8% of egg white and the balance of water;

(3) fine grinding:

placing the wet material obtained in the step (2) in a bead mill for grinding to obtain powder for later use;

(4) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (3) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;

(5) stacking culture:

and (4) putting the yeast blank obtained in the step (4) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 50kHz and the intensity of a magnetic field to be 700mT, and performing yeast extraction after the completion.

The primary grinding treatment in the step (1) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.

And (4) grinding treatment in the step (3) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.

Example 5

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;

(2) wetting:

uniformly mixing the wheat and the barley which are dried in the step (1) according to the weight ratio of 4:1, and uniformly mixing the wheat and the barley with a wetting agent according to the weight ratio of 1:27.5 to obtain a wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide, 9.5% of cane sugar, 8% of egg white and the balance of water;

(3) fine grinding:

placing the wet material obtained in the step (2) in a bead mill for grinding to obtain powder for later use;

(4) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (3) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;

(5) stacking culture:

and (4) putting the yeast blank obtained in the step (4) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of ultrasonic waves to be 50kHz and the intensity of a magnetic field to be 700mT, and performing yeast extraction after the completion.

And (4) grinding treatment in the step (3) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.

Example 6

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide and the balance of water;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;

(6) stacking culture:

and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.

The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.

And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.

Example 7

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 9.5 percent of cane sugar and the balance of water;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;

(6) stacking culture:

and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.

The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.

And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.

Example 8

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 8% of egg white and the balance of water;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;

(6) stacking culture:

and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.

The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.

And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.

Example 9

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

stirring and uniformly mixing the rough powder obtained in the step (2) and water according to the weight ratio of 1:27.5 to obtain a moistening material for later use;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;

(6) stacking culture:

and (4) putting the yeast blank obtained in the step (5) into a yeast chamber for accumulation culture, performing ultrasonic-magnetic field coupling treatment while performing the accumulation culture, controlling the frequency of the ultrasonic wave to be 50kHz and the intensity of the magnetic field to be 700mT, and performing yeast extraction after the completion.

The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.

And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.

Example 10

A preparation method of the special-flavor Daqu comprises the following steps:

(1) low-temperature vacuum drying treatment:

respectively placing wheat and barley in a vacuum drying oven for low-temperature vacuum drying treatment, controlling the vacuum degree to be 1.7Pa and the temperature to be 35 ℃, drying the wheat until the water content is 9.5 percent and drying the barley until the water content is 8 percent, and respectively taking out the wheat and the barley for later use;

(2) primary crushing:

putting the wheat and the barley dried in the step (1) into a pulverizer together according to the weight ratio of 4:1 for primary pulverization treatment to obtain crude powder for later use;

(3) wetting:

and (3) uniformly stirring the rough powder obtained in the step (2) and a wetting agent according to the weight ratio of 1:27.5 to obtain the wetting material for later use, wherein the wetting agent comprises the following components in percentage by weight: 1.5% of active peptide, 9.5% of cane sugar, 8% of egg white and the balance of water;

(4) fine grinding:

placing the wet material obtained in the step (3) in a bead mill for grinding to obtain powder for later use;

(5) stirring and trampling:

uniformly stirring yeast, the powder obtained in the step (4) and water, and treading to obtain a yeast blank for later use, wherein the addition amount of the yeast is 2.5%, and the addition amount of the water is 45% of the powder;

(5) stacking culture:

and (4) putting the yeast blank obtained in the step (6) into a yeast chamber for stacking culture, and then discharging the yeast.

The primary grinding treatment in the step (2) is based on the condition that the obtained crude powder can pass through a 6-mesh sieve and can not pass through a 16-mesh sieve.

And (4) grinding treatment in the step (4) is carried out on the basis that the fine powder in the obtained powder can not pass through a 35-mesh sieve, can pass through a 25-mesh sieve, and the wheat bran can pass through a 16-mesh sieve and can not pass through a 25-mesh sieve.

Control group

The application numbers are: CN200810169957.3 discloses a method for producing Daqu by using a strong aromatic Daqu liquor waste lees enriched microorganism.

In order to compare the technical effects of the application, the Daqu is prepared correspondingly by the methods of the embodiment 2, the embodiments 4 to 10 and the control group respectively, and then the physical and chemical indexes of the Daqu prepared correspondingly by each group method are determined by referring to the national light industry standard QB/T4257-2011 'brewing Daqu general analysis method', wherein the determined indexes comprise water content, acidity, starch content, fermentation capacity, liquefaction capacity, saccharification capacity and esterification capacity.

The specific experimental comparative data are shown in the following table 1:

TABLE 1

As can be seen from the above table 1, the moisture content and acidity are moderate, yeast mother is enriched, propagated and expanded in starch raw materials, the diversity of microorganisms in the super-flavor Daqu is formed, and the microorganisms grow and propagate on the yeast block and secrete various hydrolases, so that the super-flavor Daqu has the capabilities of saccharification, fermentation and aroma generation, thereby improving the taste and flavor of the wine.