Production technology and technology of liquor koji (production technology and difference of Daqu, Xiaoqu and bran koji)

Low-temperature starter, medium-temperature starter, medium-high temperature starter and high-temperature starter are generally solid-state fermentation. Daqu liquor is a kind of liquor with Daqu as saccharification, fermentation and flavoring agent. The quality of liquor brewed by Daqu is good, such as Maotai, Wuliangye and LU ZHOU LAO JIAO CO.,LTD, all of which are brewed by Daqu.

Process steps (taking Luzhou-flavor Daqu as an example)

1. Crushing: Crushing wheat into "plum petals".

2. Moistening: add 5% screwdriver powder and stir evenly; Add 38%~40% water and stir evenly (warm water at 30~40℃ in winter); At the initial stage of production, because there are not all kinds of beneficial microorganisms in environmental brewing and there is no fixed microbial population, some koji-making strains should be added to the raw materials.

3. Stamping: first, dip the mold in water, put it on the cement floor, fill it with wet materials, and stamp it while loading; Take a step around first and gradually move closer to the middle; Turn to the other side, add some material, then circle around first, and gradually move closer to the middle; Leave a protruding part in the middle. "Requirements: smooth all around, tight edges and loose edges, no seepage, no corners and no falling apart.

4. Sweating: Put the stamped koji blank on the cement floor to naturally sweat for 2-3 hours, so that the moisture is partially volatilized, and the koji blank is slightly hard and easy to carry.

5. An Qu: spread a layer of coarse chaff on the ground, sprinkle some water on the coarse chaff, and then an Qu. Bending is carried out in the way of three horizontal blocks and three vertical blocks, and the spacing between each bending blank is 3~5 cm. When playing koji, a groove is made on coarse bran with a koji blank, and the koji blank is placed in the groove. After the first row is installed, install the second row, and finally leave a row of gaps for turning. After koji-making, add a layer of straw with the thickness of 10 ~ 15cm on the koji blank (only covered with a thatch mat), then sprinkle water on the straw, and finally close the doors and windows for culture.

6. Culture: Early low-temperature culture, the purpose is to make a large number of molds, yeasts and so on grow and reproduce. Generally, microorganisms began to propagate 8~ 10 hour after the completion of koji making, indicating that the temperature of koji blank began to rise, and the temperature of Daqu culture room began to rise obviously. After 24 hours, some mycelium grew on the surface of the starter, which was white and fluffy. At this time, it is necessary to control the temperature for culture. The first 24~48 hours of the culture period is the peak of microbial growth, so it is not allowed to open the window to avoid flash fire. After 1~2 days of culture, Daqu had obvious maltol flavor. The blank temperature is controlled between 30 and 40 DEG C. ..

7. Turn to a big pile: After pre-cultivation, Daqu has dried up and turned to post-cultivation. Stack 10~ 15 layers, with no gap in the middle of the block, keep the temperature for culture, and then culture 15~20 days, and cool to room temperature. At this time, it is a semi-finished song that can be stored in the music library. The two small piles are merged into a large pile, and then they are cultured in the culture room. The number of pieces is 7000~8000, and the weight is about 26~30 tons.

8. Storage: Daqu should be stored for more than three months before it can be used. Pay attention to waterproof when storing, so as not to be affected by damp. Also pay attention to insects and rats. Daqu-making: sampling and testing various physical and chemical indexes. After the expiration of the storage period, it can be arranged for use, and the principle of first use, first entry, then use and then discharge is adopted.

9. Sensory judgment of Daqu quality: There are white spots on the surface of normal Daqu and special Daqu flavor; The cross section has obvious skin tension and thin skin tension; There is a fire ring and the fire ring is obvious; Quxin has obvious taste; The mycelium of the whole Daqu is dense and obvious.

Xiaoqu has many names due to regional differences, such as Baiyao, Jiubing, Baiqu, Liquor Medicine, Yaoqu, Dongqu and Jiuqu Pills. Xiaoqu is made of rice flour, rice bran or bran as main raw materials, and Chinese herbal medicines, Guanyin clay and other auxiliary materials can be added. A small and light-weight distiller's yeast is used for brewing wine, inoculating koji mother or cultivated Rhizopus and yeast. Xiaoqu liquor is soft in quality and pure and refreshing in taste. Ethyl lactate and ethyl acetate are formed during fermentation. 3- phenylethanol is the main flavor substance. Xiaoqu liquor has a typical style. At present, it has formed different fragrance styles such as rice fragrance, medicinal fragrance, strong fragrance and Xiaoqu fragrance, which are generally accepted by consumers at home and abroad. For example, Guizhou Dongjiu, Guilin Sanhua Liquor, Quanzhou Xiangshan Liquor, Xiamen Yellow Wine, Wuhua Changle Distillery, Sichuan Leshui Liquor and Jiangjin Kaoliang Liquor are all famous Xiaoqu Liquor. Because Xiaoqu liquor is pure and fragrant, it is an excellent wine base for producing traditional medicinal liquor and health wine, and also the main wine source for producing other fragrant liquors.

Single drug ditty:

1. Daqu-making technology (taking Guilin Sanhuajiu Xiaoqu as an example): rice soaking, crushing, inoculation and batching, blank making, one-room culture, leaving the room, drying into Daqu, and drying and crushing with medicinal materials.

2. Key points of koji-making process

(1) Soak rice: Soak rice with clear water for 2-3 hours in summer and about 6 hours in winter. After the rice is soaked, filter and dry it for later use.

(2) Crushing: the drained rice is mashed with a mortar, and then crushed into rice flour with a pulverizer. Of the 20kg rice flour, 15kg(75%) rice flour is used for blank making, and 5kg polished rice flour is used for powder coating.

(3) blank making: blank making, that is, Xiaoqu raw material molding. The production method is as follows: 15kg rice flour is added with 13% vanilla and 2% koji (koji is an excellent medicinal koji produced in the last production cycle, which requires good quality), and the amount of water added is about 60% of the amount of raw flour, which is evenly mixed to make cakes, and then spread on a cake rack. Make into small pieces of 2cm square, and sieve with bamboo sieve to form medicated wine blank.

(4) Powder coating: 5 kg of fine rice flour and 0.2 kg of yeast powder (calculated as 4% of powder coating amount) are evenly mixed, then a small amount of powder is wrapped with a dustpan, and a small amount of water is sprinkled on the medicated wine blank to moisten the surface of the blank, then the powder is poured into the dustpan, and the vibrating screen is opened to wrap the powder on the outer layer of the blank. Drink more wine, and then coat it with powder until it is coated with powder. The amount of wine is about 0.5kg. Finally, the blank of medicinal liquor is round, packed with bamboo curtain, laid flat, and then put into the koji room for culture. The moisture content in the cavity of medicinal liquor blank is about 46%.

(5) Culture management: The management of wine and medicine blank entering the room is mainly to control the culture temperature and observe the growth of Rhizopus on the blank surface. According to the growth law of Xiaoqu microorganisms, culture can be managed in three stages.

① Pre-culture. After the medicated wine blank is put indoors, it can be covered with a dustpan for heat preservation and moisture retention, which is beneficial to bacterial reproduction. At this time, the room temperature is controlled at 28 ~ 365438 0℃. After 20 hours of culture, the mycelium of the mold grows vigorously until the mycelium falls off and white bubbles appear on the surface, and it can be lifted by covering the dustpan with medicated leaven. At this time, the product temperature should be controlled at 33~34℃, and the maximum temperature should not exceed 37℃.

② Medium-term culture. After 24 hours of culture, yeast began to multiply. At this time, the room temperature should be controlled at 28~30℃, and the product temperature should not exceed 35℃ for 24 hours.

③ Late culture. The moisture of koji gradually volatilized, the metabolic ability of microorganisms weakened, and the product temperature began to decrease gradually. After 48 hours of cultivation, you can leave the room when the koji is mature.

(6) Ququ production and storage: After the Ququ leaves the room, it can be dried indoors or outdoors, but it is not allowed to be exposed to the sun. Then store the mature ditty in a cool and dry warehouse. The initial blank takes * * * 5 days to reach the composer's library.

3. Quality requirements of finished koji (1) Sensory identification: the appearance is white or light yellow, without black, with loose texture and special aroma of wine and medicine. (2) Physical and chemical detection. The moisture content is 12%~ 14%, and the total acid does not exceed 0.6g/ 100g.

Bran koji has the advantages of simple raw materials, low cost, short solid deep ventilation culture time, high saccharifying power of finished koji, high liquor yield and wide adaptability of brewing raw materials, but it also has the disadvantages of short storage period and slightly poor product style. Therefore, we should pay attention to five important links in making bran koji, namely, strict ingredients, control of cooking, control of temperature (room temperature and product temperature), moisture retention and release, and prevention of miscellaneous bacteria. In addition, we should understand the characteristics of Aspergillus and pay attention to the growth and decline of amylase in the whole process.

Because bran koji is not suitable for storage, the production of bran koji should be planned and used as soon as possible after koji making, otherwise it will easily lead to the decline of amylase activity and the breeding of miscellaneous bacteria. After 3 days' storage, the saccharifying power of Huangqu decreased by 20%. Black koji was stored for 3 days. Saccharifying power decreased by 30%. The greater the water content of koji, the more enzyme activity decreased, the more miscellaneous bacteria, and the higher the acidity during storage, which was in danger of koji burning. The basic technological process of bran koji preparation: original bacteria test tube-inclined test tube strain triangular bottle strain curtain strain-mechanical ventilation koji making.