I167, koji making, how to make koji, koji formula

The production of a koji

According to the koji-making raw materials, there are mainly wheat and rice. Therefore, they are called wheat koji and rice koji respectively. There are many kinds of koji made from rice, such as Xiaoqu made from rice flour, red koji or black-coated red koji made from steamed rice, and rice koji (Aspergillus oryzae).

according to whether the raw materials are cooked or not, they can be divided into raw wheat koji and cooked wheat koji.

according to the additives in koji, there are many kinds, such as medicinal koji with Chinese herbal medicines and bean koji with bean raw materials (peas, mung beans, etc.).

according to the shape of the song, it can be divided into Daqu (straw bag song, brick song, hanging song), Xiaoqu (cake song) and Sanqu.

according to the source of microorganisms in koji, it can be divided into traditional koji (natural inoculation of microorganisms) and pure koji (such as koji inoculated by Aspergillus oryzae, Rhizopus koji inoculated by Rhizopus, and koji inoculated by Aspergillus Niger).

classification of the second koji

In modern times, koji is roughly divided into five categories, which are used for different wines. They are:

Maiqu, which is mainly used for brewing yellow rice wine;

Xiaoqu is mainly used for brewing yellow rice wine and Xiaoqu liquor;

red koji is mainly used for brewing red koji wine (red koji wine is a variety of yellow rice wine);

Daqu is used for brewing distilled liquor.

bran koji, which was developed only in modern times, inoculated the culture with bran as raw material with purebred mold. Can be used to replace some Daqu or Xiaoqu. At present, bran koji method is one of the main methods of liquor production in China. Its liquor production accounts for more than 7% of the total output.

the evolution of koji production technology.