What is the wine tone? Wine shell, generally writing wine yeast. After intense cooking, the conidia of Aspergillus were transplanted into white rice, and then kept warm, and hyphae flourished on rice grains, which was called koji. The starch of rice is saccharified under the strong action of amylase of Aspergillus, so it has been used as the raw material of sugar together with malt since ancient times, which is used in wine, sweet wine and soybean paste. Wheat instead of rice is called wheat koji.
In modern times, koji can be roughly divided into five categories, which are used for different wines. They are:
1, wheat koji, mainly used for brewing yellow rice wine;
2. Xiaoqu, mainly used for brewing yellow rice wine and Xiaoqu wine;
3. Monascus, mainly used for brewing red koji wine (red koji wine is a variety of yellow rice wine);
Daqu is used to brew distilled liquor.
5. bran koji, which was developed in modern times, was inoculated with pure mold and cultivated with bran as raw material. Can be used to replace some big songs or small songs. So far, bran koji method is one of the main methods of liquor production in China. Its liquor production accounts for more than 70% of the total output.
What is the reason for improving liquor yield by saccharifying enzyme instead of koji-making extraction? Glucoamylase is a single strain, that is, pure strain, which only converts starch into sugar.
There are many kinds of koji, and the cultivation of koji is to collect wild microorganisms in nature, and consciously cultivate in the direction of brewing high-quality wine by controlling the temperature of koji. In fermentation, all strains (bacteria) can convert starch into complex flavor substances except those that can saccharify. It consumes starch and does not convert it into sugar.
Yeast then converts sugar into alcohol.
The same starch converts different amounts of sugar, and produces different alcohol.
The conversion of glucoamylase is relatively simple, only sugar is converted, so the wine yield is the highest.
What is the relationship between glucoamylase and koji, and what role does it play in wine making? Both saccharifying enzyme and distiller's yeast can promote starch conversion in grains, which affects the yield of wine and the safety and hygiene of wine to some extent.
The difference is simple,
The essential difference is that glucoamylase is produced by pure chemical industry, that is, industrial raw materials. If the dosage is not well controlled, it will be harmful to human body!
The biological extraction technology was used in Daqu and common Daqu. The extracted Aspergillus and normal Aspergillus are beneficial, just like yeast used for dough making, but there are also poor quality and poor quality.
In terms of liquor yield, it is almost the same, unlike some people who say that the liquor yield of glucoamylase is so high and the liquor yield of koji is so low. The liquor yield itself is a comprehensive problem of equipment, temperature control and many other factors, which cannot be generalized.
Compared with others, distiller's yeast is healthier, greener and more beneficial, while glucoamylase is dangerous, and there are cases in which glucoamylase exceeds the standard in China.
If you don't understand, you can ask questions. I hope to adopt them!
Which is better, koji-making fermentation with soju or saccharifying enzyme fermentation?
The main raw materials of small shochu are barley, five meters and bitter buckwheat, and rice, barnyard grass, millet and potatoes are also commonly used. The brewing process of small pot wine is divided into two stages: one is to cover the wine with rice. Soak or cook the prepared raw grain, spread it out, air-cool, sprinkle with distiller's yeast and stir well, then put it in a crock or a special wine cellar and cover it for fermentation. The second is to bake wine. The wine roaster is equipped with a large iron pot and a small iron pot, a wooden wine retort, a wine leakage port, a wine guide tube and a wine container. After the above preparations are completed, add fire to boil water, so that the thick steam will rise, and the wine in the wine rice will evaporate and rise to the bottom of the cauldron, quickly condense into wine liquid, drip into the wine leak, and then flow into the wine container along the wine guide bamboo tube. Yi small pot of wine, mellow and refreshing, refreshing. Traditionally, it is mainly brewed and drunk by oneself, and it is also a good gift for relatives and friends.
Can liqueur and brown sugar be steamed? Add any sweet additives to fermented noodles, including honey and glutinous rice, and mix with Saccharomyces cerevisiae (a special microbial yeast) to ferment sweet rice wine. Fermented rice wine is called fermented rice wine (children should eat special fermented rice wine * * *), boiled with water and eggs to make a sweet and delicious wine, or add brown sugar and honey to breast enhancement.
Can I steam eggs with distiller's yeast? Yes, the formula is: 1. 1. Steamed glutinous rice, cooled for 2.2 minutes and soaked for half an hour. 3. Sprinkle a layer of distiller's yeast, a layer of glutinous rice, another layer of distiller's yeast and a layer of glutinous rice in the sterilized glass basin, and so on until all the glutinous rice is put into the basin. Then dig a hole in the middle of the glutinous rice, put some distiller's yeast in it, and finally sprinkle some cold boiled water evenly on the glutinous rice. 4. Turn the yogurt machine to the function of making rice wine for 30 hours. The fermented rice can be put in the refrigerator to slow down the fermentation speed and can be eaten within one week. 6. Take a proper amount of fermented rice, add warm water, add an egg after boiling, stir evenly with chopsticks, and add red dates and medlar.
Excuse me, do you still need glucoamylase or soil koji after using Angie's brewing koji? No, as long as Angel koji is used correctly according to the instructions on the package, it can already provide the saccharifying power and alcoholizing power needed in the brewing process, and the saccharifying power and alcoholizing power are matched and coordinated, without adding saccharifying enzyme or starter.
Determination of glucoamylase activity
1. Definition
1g solid enzyme powder (or 1ml liquid enzyme) decomposes soluble starch 1h at 40℃ and pH 4.6 to produce 1mg glucose, i.e. 1 enzyme activity unit, expressed as u/g(u/ml).
2. Principles
Glucoamylase can catalyze the hydrolysis of starch and decompose the α- 1, 4- glucuronide bond at the non-reducing end of starch molecules to produce glucose. Glucose molecules contain aldehyde groups and can be oxidized by sodium iodate. After the excess sodium iodate is acidified, iodine is precipitated, and then titrated with sodium thiosulfate standard solution to calculate the enzyme activity.
3. Reagents and solutions
(1) acetic acid-sodium acetate buffer solution (pH 4.6).
Weigh 6.7g sodium acetate (Ch3coona 3H2O), dissolve it in water, add 2.6ml glacial acetic acid (Ch3cooh), and adjust the volume to 1000ml with water. After matching, use an acid meter to correct it.
(2) Sodium thiosulfate standard solution (Na2S2O3, 0.05mol/L).
(3) Iodine solution (1/2I2, 0. 1mol/L).
(4) Sodium hydroxide solution (NaOH, 0. 1mol/L).
(5) 200g/L soluble sodium hydroxide solution.
(6) Sulfuric acid solution (2 mol/L).
(7)20g/L soluble starch solution.
(8) 10g/L starch indicator.
4. Instruments and equipment
Constant temperature water bath pot, stopwatch, colorimetric tube, glass instrument.
Step five
(1) Preparation of enzyme solution to be tested Weigh enzyme powder 1 ~ 2g, accurate to 0.0002g (or absorb liquid enzyme 1.00ml), first dissolve it with a small amount of acetic acid buffer, mash it with a glass rod, and carefully pour the supernatant into a volumetric flask. Add a small amount of buffer solution to the sediment, beat it repeatedly for 3 ~ 4 times, and finally move it all into a volumetric flask, and use the buffer solution to adjust the volume to the scale (it is estimated that the enzyme activity is in the range of 100 ~ 250 U/mL) and shake it evenly. Filter through four layers of gauze, and the filtrate is used for determination.
(2) Measure into two 50ml colorimetric tubes A and B, add 25ml soluble starch and 5ml buffer respectively, shake well, and preheat in a constant temperature water bath at 40℃ for 5 minutes. Add 2ml of the enzyme solution to be tested into the first tube (sample), shake it immediately, and react accurately at this temperature for 30min. Immediately add 0.2ml of sodium hydroxide solution, shake well, take out two tubes and cool quickly, add 2ml of enzyme solution to be detected in the second tube (blank), absorb 5ml of the above reaction solution and blank solution, put them in iodine volumetric flask respectively, and accurately add 10ml iodine solution. Take it out, add 2ml sulfuric acid solution, and titrate it with sodium thiosulfate standard solution immediately until the blue just disappears as the end point.
(3) Calculation
x =(A-B)c×90.05×32.2/5× 1/2×n×2 = 579.9×(A-B)c×n
Where x refers to the enzyme activity (u/g or u/ml) of the sample.
A—— the volume of sodium thiosulfate solution consumed in blank (ml)
B—— the volume of sodium thiosulfate solution consumed by the sample (ml)
C—— concentration of sodium thiosulfate solution (mol/L)
90.05—— the glucose mass equivalent to 1 ml of sodium thiosulfate standard solution (1 mol/liter), in grams.
32.2—— Total volume of reaction solution (ml)
5—— volume of absorbed reaction solution (ml)
1/2- Absorb 2ml of enzyme solution and convert it into 1ml.
N- dilution multiple
2—— Reaction for 30 minutes, and the result converted into enzyme activity coefficient 1h is expressed as an integer.
Where can I find dry goods in the bigger food market in Yichang?