Soy sauce aroma type enhancing distiller's yeast and preparation and application method thereof

Abstract

The invention provides soy sauce aroma type enhancing distiller's yeast and a preparation and application method thereof. The soy sauce aroma type enhancing distiller's yeast is prepared by uniformly mixing and compounding, by proportion, pure bacillus distiller's yeast, yeast distiller's yeast and aspergillus candidus and can be applied to a soy sauce aroma type brewing process. According to the preparation method of the soy sauce aroma type enhancing distiller's yeast, the process is simple, koji-making through ventilation is adopted, the mechanical degree is high, and labor intensity is low. The soy sauce aroma type enhancing distiller's yeast has the advantages that ingredients are simple, cost is low, the use amount of soy sauce aroma type distiller's yeast for making hard liquor can be reduced, grain consumption can be lowered, and the quality and yield of soy sauce aroma type baijiu can be maintained or improved. If the soy sauce aroma type enhancing distiller's yeast is applied to the smashing process for soy sauce aroma type liquor, the use amount of soy sauce aroma type distiller's yeast for making hard liquor can be reduced, consumption of the material wheat can be lowered, produced liquor is good in effect, and liquor quality is improved to some extent; if the soy sauce aroma type enhancing distiller's yeast is applied to production of mouldy bran soy sauce aroma type liquor, grain consumption can be lowered substantially, the liquor yield is high, and product quality is stable.

Description

technical field [0001] The invention relates to the technical field of production of Maotai-flavored liquor, in particular to a Maotai-flavored fortified koji and its preparation and application method. Background technique [0002] Maotai-flavored liquor, represented by Moutai, is one of the three basic big-flavored liquors in China. Due to its unique brewing process, it has outstanding sauce aroma, elegant and delicate, mellow wine body, long aftertaste, and empty cup fragrance. Long-lasting wine quality and style, and the aroma components of Maotai-flavored liquor are far higher than other flavored liquors in terms of type and content, so it is deeply loved by consumers and has great market development potential. According to relevant statistics, in recent years, the output of Maotai-flavored liquor has entered the top five rankings of all flavored liquors. The output value and profit have increased year by year, and the economic benefits have increased significantly. It ...

AI Technical Summary

Problems solved by technology

[0003] The large amount of koji used is a major feature of the production of traditional Maotai-flavored liquor. The grain-to-koji ratio is close to 1:1, and the liquor yield of raw materials is generally 20% to 25%, which limits the production of Maotai-flavored liquor to a large extent. develop

At present, on the basis of studying the traditional Daqu Maotai-flavored production technology, liquor workers have carried out more research and experiments around the subject of "reducing the amount of Maotai-flavored Daqu and developing new varieties of Maotai-flavored wine". Human high-efficiency cultivation of grains or adding flavor-enhancing bacteria agents; use of pure-bred microorganisms to make bran koji to brew bran-flavored liquor; Crushed sand wine and steamed sauce-flavored liquor made by directly accumulating and fermenting small koji in the cellar or on the ground; by adding high-efficiency cultivation grains or adding flavor-enhancing bacteria agents, the amount of Daqu can be reduced, and the quality of the wine can also be improved to varying degrees. However, the operation process is complicated and the production efficiency is low; the production of new Maotai-flavored liquor can greatly reduce grain consumption, but the wine quality is uneven, and it is difficult to compare with traditional high-quality Maotai-flavored Daqu liquor

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