In order to improve the liquor yield of Luzhou flavor liquor, disc koji making machine was used as the production site of saccharifying and fermenting starter disc Sanqu of Luzhou flavor liquor. The production conditions of saccharifying starter disc Sanqu of Luzhou flavor liquor were analyzed from the perspectives of containing and not containing white tinea soil mud. The results showed that: the white tinea soil mud had little effect on the production conditions of Sanqu, and had no significant effect on the quality of disc Sanqu, a saccharifying starter for Luzhou flavor liquor. When the dosage of the soil mud was less than 5%, the quality of Sanqu was almost not affected. The physical and chemical indexes of Sanqu produced by disc starter making device were higher than the first grade. No matter whether or not Baixuan soil mud was used to make koji, the obtained Sanqu could meet the application standard of disc Sanqu with saccharifying starter. Compared with the traditional large wine cake fermentation, disc Sanqu fermentation has the advantages of short stacking time, less bacteria and high liquor yield.