Study On Technology Of Guojing Mianya Maotai-flavor Baijiu

This paper is based on the sub-project “Exploitation and Production and Application Evaluation of Microbe Resources in Baijiu Brewing”(2016yfd0400502-05)of "Research and Development of Key Technologies and Equipment of Traditional Brewing Food Manufacturing",a national key research and development project during the 13 th five-year plan period.Taking the brewing microbial strain resources in traditional Baijiu as the research object,this paper improves the resource database of brewing microbial strain,selects functional microorganisms,carries out innovation research on the production technology of guojing mianya maotai-flavor Baijiu,and improves the style and quality of maotai-flavor Baijiu through microbial control technology.Research first using macro genomics analysis technology for high temperature Daqu microbial communities of maotai-flavor Baijiu,dynamic tracking flora structure of high temperature daqu production,analysis of the flora diversity and advantage bacterium group,in order to promote high temperature Daqu process optimization,standardization of process operating parameters provide basis of microbial ecology.At the same time,the traditional culturable microbial technology was combined to establish a platform for the analysis of microbial enzyme production and resilience,and 112 functional strains were screened from the high-temperature daqu production and high-temperature stacking process of maotai-flavor Baijiu,and then scientifically and systematically stored and stored in the "Guojing Baijiu Microbial Strain Resource Bank".The study further selected the combination of functional microbial strains directly or indirectly producing "mianya" soy flavor factor from the selected functional strains,and finally selected three functional strains,Saccharomycopsis fibuligera,Eurotiumchevalieri and Bacillus ussubtilis,to carry out the study on the preparation of enhanced high-temperature Daqu and high-temperature stacking process.In order to further ensure the performance of strains and the formation of mian-ya flavor and overcome the influence of environmental changes on high-temperature stacking in the north,a compound stacking fermentation process was developed,which was carried out in a specially designed stacking room to controlthe top temperature of stacking at no less than 52?,and the temperature at 50-52? accounted for over 65% of fermented grains,and the fermentation time was 5-7 days.Finally,after a large fermentation period,high-quality maotai-flavor base liquor was obtained.After research,a liquor body design formula of mianya maotai-flavor Baijiu was developed.Maotai-type slightly clear wine accounts for about 15%;Maotaitype strong wine accounted for about 5%;Maotaixiang outstanding wine accounts for about 10%;About 10% old cotton wine.Finally,with the old wine seasoning wine,mellow sweet seasoning wine,soy sauce wine and coffee flavor wine as seasoning wine,the body has developed a new product: 53%vol Guojing Mianya Maotai-flavor Baijiu,for the enterprise has brought better economic benefits.