The medicine for making fermented glutinous rice is also called distiller's yeast:
Method
In the production of Daqu liquor and Xiaoqu liquor, Daqu and Xiaoqu are used as saccharification starter respectively. The methods of making koji are different. Now we will give a brief introduction using Fenjiu koji and Yao Xiaoqu as examples.
1. Fenjiu Qu
Preparation method:
1. Crushing of raw materials: Mix 60% of barley and 40% of peas in proportion, mix and grind, and the fine powder that passes through the 20-hole sieve should account for 20-30%.
2． Curving: Add water to the powder, mix well, and stamp it into a curved mold. The moisture content of the blank is 36 to 38, and it is required to be flat and full.
3. Arrangement after entering the room: The temperature of the bending room is pre-adjusted to 15~20°C. The floor is covered with rice bark. The bending blanks are transported into the room and arranged in rows with an interval of 2~3 cm. Reed stalks are placed on each layer, and another layer is placed on top. Qu block, put it in three layers.
4. Mold growth: Close the koji chamber and the temperature will gradually rise. One day later, mold spots will appear on the surface of the koji. After 36 to 37 hours, the product temperature will rise to 38 to 39°C. The temperature should be controlled to rise slowly to ensure good mold growth.
5. Air mold: the temperature of the bent billet rises to 38~39℃, open the doors and windows, remove the insulation layer, drain moisture and cool down, turn the bent billet up and down once, and open the distance to control The growth of microorganisms dries the surface of the curved billet and fixes it into shape, which is called air mold. When drying mold, convective wind should not be generated indoors to prevent the skin from drying out. Let the mold dry for 2 to 3 days and turn it over once a day. The layers of the mold will increase from three to four and five respectively.
6. Damp fire: After drying the mold, close the doors and windows and enter the damp fire. When the product temperature reaches 36~38°C, bend the layers. The layers of the bends increase from five to six and are arranged in a "herringbone" shape. Every 1~2 The sky turns once, the doors and windows are sealed and opened day and night, and the product temperature rises and falls. After 4 to 5 days, the temperature rises from 38°C to 45~46°C. It enters the fire period and the temperature rises to seven levels.
7. Fire (high temperature) period: At this time, microbial hyphae grow from the surface to the inside, and water and heat are lost from the inside to the outside. Doors and windows can be opened to adjust the temperature of the product, maintaining a high temperature of 44 to 46 for 7 to 8 days, and turning it once a day. At the end of the fire period, 50 to 70% of the curds have matured.
8． Post-fire period: The bent billet gradually dries and the product temperature drops, from 44~46℃ to 32~33℃ or lower. The post-fire period is 3~5 days.
9. Curing the koji: After the post-fire period, in order to allow the koji billet to continue evaporating water, the product temperature is controlled at 28~30℃ for curing the koji.
10． Leave the room: Take the pieces out of the room and pile them into a pile with a distance of 10 cm.
2. Yao Xiaoqu is also known as wine medicine or Jiuqu pills. It is made from raw rice flour and added Chinese herbal medicine powder and koji mother.
Production method:
1. Soaking rice: Soak the rice in water for 3 to 6 hours and set aside.
2． Crushing: The soaked rice is crushed into rice flour and sieved with a 180-mesh fine sieve.
3. Ingredients: Use 3/4 of the rice flour for making the base, and the remaining 1/4 for the coating powder. The amount of herbal powder is 3% of the wine base powder, the amount of aged koji powder is 2%, and the amount of water is 60%. Mix them together. uniform.
4. Preparing the cake: Mix well and make the wine cake, cut it into 2 cm-sized granules, and use a bamboo sieve to round it into a wine cake.
5. Coating: roll a layer of fine rice flour on the outside of the beer base, and control the moisture content of the wine base to 46.
6. Peiqu: The room temperature is controlled at 28~31℃, and the liquor base is sent into the koji chamber. After 20 hours of cultivation, the mold hyphae will grow vigorously. The product temperature is controlled at 33~34℃, with the highest not exceeding 37℃. After 24 hours, in order to promote For yeast to reproduce in the koji, the room temperature should be controlled at 28~30℃, and the product temperature should be kept below 35℃ for 24 hours. The first 48 hours after entering the room, the product temperature drops and the song matures.
7. Production of koji: After the mature koji is taken out, it is dried in a drying room or sun-dried, and stored for later use.
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