Preparation method of soy sauce yeast suitable for low-temperature seasons

The invention discloses a preparation method of soy sauce yeast for making hard liquor suitable for low-temperature seasons, which comprises the preparation steps of conventional yeast for making hard liquor: (1) seed yeast preparation, (2) yeast raw material preparation, (3) inoculation and (4) yeast culture, and is characterized in that the following steps are added: (1) preparation of hyphae type seed yeast suspension, separately preparing a mold starter in a hypha breeding period, and eluting mold starter hyphae growing on the surface of the solid culture medium by using sterile water to obtain an eluent containing the mold starter hyphae, namely hypha type mold starter suspension; (2) supplementing the inoculated bacterial suspension: mixing the protein raw material and the starchy raw material pretreated in the step (2) with the mold starter obtained in the step (1) to prepare a starter material in the conventional starter propagation step (3), uniformly spraying the bacterial suspension obtained in the