Encyclopedia of Daqu production formula technology

The technical encyclopedia of koji-making formula is as follows:

1. Soak rice: soak rice in water for 3-6 hours.

2. Crushing: Crushing the soaked rice into rice flour, and sieving with 180 mesh fine sieve.

3. Inoculation of ingredients: 3/4 rice flour is used for recycling, and the remaining 1/4 rice flour is used for powder wrapping. The dosage of vanilla powder is 3% of wine-based powder, 2% of aged powder and 60% of water, and they are mixed evenly.

4. Bad: Mix with magic, make wine cakes, cut into 2 cm-sized particles, and roll them into distiller's grains with a bamboo screen. Powder coating: roll a layer of fine rice flour outside the koji, and control the water content of the koji at 46%.

5. koji culture: the room temperature should be controlled at 28 ~ 3 1℃, and the wine should be sent back to the koji room. After 20 hours of culture, the mycelia of Ascomycetes grow vigorously, and the product temperature should be controlled at 33 ~ 34℃, with the maximum not exceeding 37℃. After 24 hours, the room temperature should be controlled at 28 ~ 30℃, and the product temperature should be kept below 35℃ for 24 hours. After entering the room for 48 hours, the product temperature dropped, and the koji matured and stored.

6. koji-making: after the mature koji is taken out, it is dried in the sun or put in a drying room for drying and stored for later use.

The essence of sake koji:

Throughout the history of brewing wine with grain raw materials in the world, we can find that there are two categories. One is to saccharify the raw materials themselves into sugar by using enzymes produced during grain germination, and then convert the sugar into alcohol by yeast; The other is to make koji with moldy grain, and saccharify and ferment grain raw materials into wine with enzyme preparation contained in koji.

Since written records, the vast majority of China's wine is brewed with distiller's yeast, and China's distiller's yeast method has a great influence on neighboring countries, such as Japan, Vietnam and Thailand. Therefore, before describing the varieties and characteristics of China wine, it is necessary to have a more detailed understanding of China's distiller's yeast.