In this project, the uniform optimization experiment design method was used to optimize the staged temperature-variable drying process of Daqu, and the influence of process parameters on the energy consumption, quality, volatile flavor and microbial indices of Daqu was explored. Results showed that the interaction of the first stage temperature and the second stage temperature had the greatest impact on the energy consumption of Daqu, the interaction between the first stage wind speed and the second stage wind speed exerted the greatest impact on the Daqu quality indices, the interaction between the first stage temperature and the second stage wind speed had the greatest impact on Daqu’s volatile flavor index, and the microbial index was easily affected by drying process parameters; Through function evaluation, the evaluation indices of Daqu were comprehensively standardized, and it was found that the interaction between the first stage wind speed and the second stage wind speed had the greatest influence on the comprehensive evaluation indices of the Daqu. The highest comprehensive index function score of Daqu was 1.367, where the optimal Daqu drying process parameters are: The first stage temperature was 47.8 ℃, the first stage wind speed was 1.3 m/s, the water content conversion point was 15.5%, the second stage temperature was 45.0 ℃, and the second stage wind speed was 0.3 m/s. The finished Daqu product was pure and rich in flavor with a neat section and well-grown mycelium, thus, met the requirements of high quality Daqu.
