my country’s liquor culture is very long, it can be said to have a history of thousands of years. There are many liquors on the market today, but everyone also knows a few of the more famous ones, some of which cost thousands or even tens of thousands of yuan a piece. bottle. Each brand of liquor has different production methods and has its own unique secret recipe, so it can occupy a position in the market. Good wine must be made with good koji, and what is the recipe for making koji? This may not be very clear to everyone.
In the production of Daqu wine and Xiaoqu wine, Daqu and Xiaoqu are used as saccharification starters 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 raw materials: Mix 60% of barley and 40% of peas in proportion, mix and crush, requirements The fine powder passing through the 20-hole sieve accounts for 20 to 30%.
2. Curving: Add water to the powder, mix well, and trample it into a curved billet in a curved mold. The moisture content of the billet is 36 to 38%, and it is required to be smooth and full.
3. Arrangement in the room: The temperature of the bending chamber is pre-adjusted to 15~20℃, the floor is covered with rice peel, the bending blanks are transported into the room and arranged in rows with an interval of 2~3 cm, and placed on each layer Reed stalks, then place a layer of curved blocks on top, and finally place 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 blank. After 36 to 37 hours, the product temperature will rise to 38 to 39°C. The temperature rise should be controlled slowly. , so that the mildew is good.
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, and 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, turn it over once a day, and the curved layers will increase from three to four and five layers 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℃, turn it over and increase the curved layer from five to six layers, and arrange them into The shape of "human" is turned once every 1 to 2 days. Doors and windows are sealed and opened day and night. The product temperature rises and falls. After 4 to 5 days, the temperature of the curved base gradually rises from 38℃ to 45℃ to 45℃, entering the fire period. The billet was increased to seven layers.
7. Fire (high temperature) period: At this time, microbial hyphae grow from the surface to the inside, and moisture and heat are lost from the inside to the outside. Doors and windows can be opened to adjust the product temperature to maintain a high temperature of 44 to 46%7 ~8 days, turning over the song 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 to 46°C to 32 to 33°C or lower. The post-fire period is 3 to 5 days.
9. Curing the koji: After the post-fire period, in order to allow the koji blank to continue evaporating water, the temperature of the koji is controlled at 28 to 30°C for curing.
10. Leave the room: Put the pieces out of the room and pile them into a pile with a distance of 10 cm.
2. Yaoqu pills
Also known as wine medicine or Jiuqu pills. It is made from raw rice flour and added Chinese herbal medicine powder and koji mother.
Preparation method
1. Rice soaking: Soak the rice in water for 3 to 6 hours and set aside.
2. Crushing: Crush the soaked rice into rice flour and use a 180-mesh fine sieve