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The production of shochu
Shochu is an alcoholic beverage widely consumed by people in our country, and it has It is widely welcomed by urban and rural people for its functions of relieving cough, promoting fluid production, digestion and vomiting, especially in summer to relieve heat and treat dysentery.
Selection of raw materials: The production of shochu is particularly particular about varieties, and varieties with high purple-red anthocyanin content are suitable.
We have conducted comparative experiments on different varieties and believe that the best variety for making shochu bayberry is the early late mountain bayberry from Yuyao, Zhejiang. Its product is purple-red in color, clear and bright, and the fruit surface is purple-red. The flesh is firm, with good hardness and better flavor, with a total score of 94 points; followed by water chestnuts, the above-mentioned properties are slightly inferior to early late bayberry, with a total score of 90 points; again, lychee species, Laidihong , Fenghuan species, the score is between 78-84 points; the worst is white bayberry, the score is below 60 points. Light-colored varieties are not suitable for making shochu bayberry. The fruits are required to be nine-mature, without damage or rot, and free from diseases and insect pests. Rinse the fruit raw materials with clean water and air-dry in a ventilated place before use.
Formula: The formula is quite inconsistent in various places, but it is suitable for most people's taste and has high nutritional value. Calculated by weight, 50-55% bayberry, 45-50% soju, 3-5% honey, 0.5% salt. 0.8‰, add appropriate amount of MSG and other ingredients. In order to facilitate the sale of the product in the market, it needs to be beautiful, strong and appropriately loaded. The container currently favored by consumers is a wine jar-shaped transparent glass bottle with a capacity of 720 grams. According to the proportion of the formula, mix the various raw materials and stir thoroughly. First, put the bayberry into the bottle until it is 90% full, and then pour the mixed ingredients into it to cover the top bayberry.
Color protection: A few days after production, the anthocyanins in the fruit leak out into the liquid, and the color of the fruit surface becomes lighter. However, after 2 months, these pigments are absorbed into the fruit again, and the fruit color deepens. Afterwards, if exposed to light, due to the decomposition of anthocyanins, the color gradually becomes lighter and finally turns into gray-brown, which affects the appearance quality of the product. Fading will be reduced if placed in a dark place.
In order to better overcome discoloration, amaranth or carmine are usually added to the preparation, but both have unsafe factors for human health. It is better to use natural plant pigments for color protection. .
We know that distiller’s yeast must be added to make wine, but we have never known the essence of the yeast. Only modern science has unlocked the mystery. The reason for adding koji to brewing is because there are a large number of microorganisms growing on the koji, as well as enzymes (amylase, glucoamylase and protease, etc.) secreted by the microorganisms. The enzymes have biocatalytic effects and can accelerate the conversion of starch and protein in grains into Sugar, amino acids. The sugar is broken down into ethanol, or alcohol, by the enzymes of yeast. Tillers also contain many of these enzymes, which have a saccharifying effect. The starch in the tillers themselves can be converted into sugar, which is then converted into ethanol under the action of yeast. At the same time, the koji itself contains starch and protein, which are also raw materials for brewing.
Quji winemaking is the essence of Chinese winemaking. The microorganisms growing in koji are mainly molds. The utilization of mold is a great invention of the Chinese. A famous Japanese microbiologist, Professor Sakaguchi Jinichiro, believes that this is even comparable to the four great inventions of ancient China. This is obviously inferred from the important position of bioengineering technology in today's science and technology. With the development of the times, the methods created by ancient Chinese people will increasingly play an important role.
Section 2: Types of distiller's yeast
The origin of distiller's yeast is unknown. The earliest text about distiller's yeast may be the work of the Zhou Dynastylt;lt; Shujing·Shuomingpiangt;gt ; in "If you make wine and sweet wine, you are just a tiller". Analyzing from scientific principles, distiller's yeast actually evolved from moldy grains. The production technology of distiller's yeast was comprehensively summarized for the first time in the "Qi Min Yaoshu" in the Northern Wei Dynasty, and it reached an extremely high level in the Song Dynasty. The main manifestations include: complete varieties of distilled koji, perfect technology, and high saccharification and fermentation capacity of distilled koji, especially southern koji. Modern distiller's yeast is still widely used in the brewing of rice wine, liquor, etc.
In terms of production technology, thanks to the mastery of microorganisms and theoretical knowledge of winemaking, the development of distiller's yeast has reached a new level.
The original koji is moldy or sprouted grains. People improved it and made koji suitable for brewing. Due to the different raw materials and production methods used, as well as the different natural conditions in the production areas, the varieties of koji are rich and colorful. Roughly during the Song Dynasty, the types and manufacturing techniques of Chinese distiller's yeast were basically finalized. Later generations made some improvements on this basis. The following are the types of Chinese koji:
1. Classification system of koji
Based on the raw materials for making koji, they mainly include wheat and rice. Therefore, they are called Maiqu and Rice Qu respectively. There are many types of koji made from rice, such as koji made from rice flour, red koji or black rice koji made from steamed rice, and rice koji (Aspergillus oryzae).
According to whether the raw materials are matured or not, it can be divided into raw wheat koji and cooked wheat koji.
According to the additives in the koji, there are many types. For example, those adding Chinese herbal medicine are called medicinal koji, and those adding legumes are called bean koji (peas, mung beans, etc.).
According to the shape of the music, it can be divided into Daqu (straw bag song, brick song, hanging song), Xiaoqu (cake song) and Sanqu.
According to the source of the microorganisms in the koji, it is divided into traditional koji (natural inoculation of microorganisms) and pure koji (such as rice koji inoculated with Aspergillus oryzae, Rhizopus koji inoculated with Rhizopus, and koji inoculated with Aspergillus niger) ).
2. Classification of distiller’s yeast
In modern times, distiller’s yeast is roughly divided into five categories, which are used in different wines. They are:
Maiqu, mainly used in the brewing of rice wine;
Xiaoqu, mainly used in the brewing of rice wine and Xiaoqu liquor;
Red yeast, mainly used in the brewing of rice wine and Xiaoqu liquor. Used for the brewing of red yeast wine (red yeast wine is a variety of yellow rice wine);
Daqu, used for the brewing of distilled wine.
Bran ??koji, which was developed in modern times, uses purebred mold to inoculate a culture with bran as raw material. Can be used to replace some major or minor songs. At present, bran koji method is one of the main operating methods for liquor production in my country. Its liquor output accounts for more than 70% of the total output.
The evolution of distiller’s yeast production technology
An original distiller’s yeast
The most primitive saccharification fermentation agent in my country may have several forms: namely, koji, tiller, or koji Till *** the remaining mixture.
In primitive society, due to improper preservation, grains would become moldy or sprout when exposed to moisture. Moldy or sprouting grains could be fermented into wine. Therefore, these moldy or sprouted grains are the original koji and the raw materials for fermentation.
Perhaps for a period of time, there was no distinction between moldy grains and sprouted grains, but there was a strict distinction between qu and tillers at least in the Shang Dynasty. Because sprouted grains and moldy grains have different appearances and different functions, people can easily make them according to different methods. Therefore, in ancient times, there were two kinds of things that could be used to make wine. Moldy grains are called koji, and sprouted grains are called tillers.
2 From Sanqu to Block Qu
From the perspective of song-making technology, the most original form of music in my country should be Sanqu, not Block Qu.
Sanqu, that is, distiller’s yeast in a loose state, is made from ground or crushed grains. Under certain temperature, air humidity and moisture content, microorganisms (mainly molds) grow on them. made. Sanqu has been used in my country's music-making history for thousands of years. For example, the ancient "Huangziqu" and rice yeast (especially red yeast rice).
As the name suggests, koji is koji with a certain shape. Its preparation method is to add an appropriate amount of water to the raw materials (such as flour), knead it evenly, fill it into a mold, and press it tightly to fix its shape. , and then culture the microorganisms under certain temperature, moisture and humidity conditions.
There are several words in Shuowen Jiezi gt; gt; written in the Eastern Han Dynasty, all of which are annotated as "cake songs". The Eastern Han Dynasty's "Four Min Yue Orders" also recorded the method of making Tuanqu, which shows that during the Eastern Han Dynasty, formed Tuanqu was very common.
By the Northern Wei Dynasty, represented by the koji-making and tiller-making technology in lt;lt;Qi Min Yaoshu gt;gt; into a more mature state. Mainly reflected in: establishing the dominant position of koji (including rice koji in the south); increasing the types of koji; and greatly improving the saccharification and fermentation capacity of koji. my country's distiller's yeast manufacturing technology began to spread to neighboring countries.
Sanqu and lump koji not only reflect the difference in the appearance of the koji, but more importantly, the difference in the saccharification and fermentation performance of the koji. The fundamental reason lies in the difference in the type and quantity of microorganisms reproduced in the koji.
In terms of koji-making technology, the manufacturing technology of koji is relatively complicated, the process is long, and a lot of manpower is spent in the koji-making process. Before brewing, the lumpy koji must be broken into pieces. Why did the ancients do this so much? The reason is that the performance of block qu is better than that of sanqu. From a principle point of view, the microorganisms growing on Chinese koji are mainly molds. Some mold hyphae are very long and can tangle with each other on the raw materials. The loose koji-making raw materials can naturally form lumps. There are many types of microorganisms on koji, such as bacteria, yeast, and mold. The relative quantity distribution of these different microorganisms is also different in different parts of the distiller's yeast. Some experts believe that Rhizopus mold, which has better winemaking performance, can survive and reproduce in koji. This bacteria plays an important role in increasing the alcohol concentration. The use of koji is more suitable for the process of double fermentation (that is, converting the sugar generated by saccharification into alcohol while saccharifying).
The cake song of the Western Han Dynasty is just the original form of block song. It may also be made by hand. In the Northern Wei Dynasty, there were special molds for the production of block music, called "fan" in Qi Min Yaoshu gt; gt; There were iron garden-shaped models and wooden rectangular models. Their size also varies. For example, the "Divine Comedy" in "Qimin Yaoshu" is made by hand, with a diameter of 2.5 inches and a thickness of 9 minutes. There is also a round piece called "Stupid Comedy". It is made of a wooden curved mold that is 1 foot square and 2 inches thick and is stepped on by feet. At that time, Kuaiqu was only placed one layer on the ground, instead of being stacked in several layers as recorded in Tang Dynasty documents. Using the koji mold can not only reduce labor intensity and improve work efficiency, but more importantly, it can unify the outer dimensions of the koji, so that the quality of the produced koji is relatively uniform. Using a rectangular parallelepiped curved mold is better than a circular curved mold. The stacking of curves saves space. It also laid the foundation for the later layer-by-layer cultivation of Qu pieces in the Qu chamber. Using your feet to step on the music not only reduces the labor intensity, but more importantly, the music is stepped more closely, reducing the breakage of the pieces. In short, the development from Sanqu to Cake Qu, and from the circular block Qu to the square Block Qu is the result of people constantly summarizing experience and selecting the best and eliminating the poor, all in order to be more in line with the objective laws of koji making.
3. Development of Maiqu Manufacturing Technology
Since the Han Dynasty, Maiqu has been the main koji variety for winemaking in the north, and later spread to the south. lt;lt;The method of making koji recorded in Qimin Yaoshu gt;gt; has been used to this day. There were also a few improvements in later generations.
1 lt; lt; Qi Min Yao Shu gt; gt; Mai Qu
lt; lt; Qi Min Yao Shu gt; Detailed records of the brewing method. Eight of them are wheat koji, and one is made from millet (millet). In terms of production technology and application, it can be divided into three categories: divine comedy, white mash music and stupid music. Among them, Shenqu has the highest saccharification and fermentation power.
The manufacturing process of Sanhu Maiqu (Divine Comedy)
Water-fried wheat, raw wheat, steamed wheat
│ ↓ ↓ ↓
│ Pound and pound the dust
│ ↓ ↓ ↓
│ Choose steaming for the fried yellow net dust
│ ↓ ↓ ↓
│ Finely grind finely grind finely
│ ↓ ↓ │
└——————————————→Mix←———— ————┘
↓
mixed song
↓
group song
↓
Enter the airtight music room
↓
Build music
↓
Turn over music
↓
Juqu
↓
Ung filled with mud seal
↓
Perforated
↓
Bearing Qu
↓
Finished Qu
The production process of Qinzhou Chun Jiu Qu (stupid type):
p>Wheat
↓
Fried yellow
↓
Win selection
↓
Grind
↓
Water→溲qu(rigid)
↓
Gather
↓
Composition (Fang Fan)
↓
Puncture
↓
Bacteria Culture (稨)
↓
Exposed to dry
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Storage
lt; lt; Qi Min Yao Shu gt ;gt; There is a big difference in the saccharification and fermentation capabilities of Zhongshenqu and Benqu. Even the author himself lamented: "This song (referring to the Divine Comedy) kills three stones of rice in one bucket, while the stupid song kills six buckets of rice. It is extremely economical." (Note: Killing rice refers to the digestion of rice, that is, saccharification and fermentation). Some divine songs can even kill Mi Sishi in a fight. The amount of koji accounts for 3.3~2.5 of the raw materials for brewing, and the amount of stupid koji is about 15. Such a small amount of divine song is rare in history, because even in modern times, the amount of wheat song used in rice wine brewing is only about 8-10. Only the dosage of Xiaoqu could be so low. This shows that the Divine Comedy recorded in "Qi Min Yao Shu" is rich in rhizopus and yeast. As for wheat koji, there are many other reasons why the amount of koji used is so small, such as the shape of the koji is smaller, the raw materials for making koji are ground finer, and the cultivation temperature is also low.
2 Further development of wheat koji production technology
(1) Extensive use of Chinese herbal ingredients
In the Northern Wei Dynasty, although some Chinese herbal medicines were also used, there were only a few types , and most of them are natural plants. The distiller's yeast of the Song Dynasty underwent great changes. There are more than a dozen kinds of distillers in the Beishan Liquor Classic of the Song Dynasty, and almost every one of them is added with a small number of Chinese herbal medicines, with as many as sixteen flavors and at least one flavor, paying special attention to the aromatic properties of the medicines used. The types of medicines used are:
Tao Rentou, Lupulus, Almond, Atractylodes, Ligusticum Chuanxiong, White Aconite, Atractylodes, Guangui, Fangfeng, Aroid, Betel nut, Clove, Ginseng, Pepper, Osmanthus, Nutmeg, Ginger, aconite, licorice, rehmannia glutinosa, cocklebur, mulberry leaf, poria, adzuki bean, mung bean, polygonum etc.
How to use the medicine: One is the juice boiling method, in which the medicinal juice is mixed with the raw materials for making koji. The other method is the powder method, where various drugs are ground into powder and added to the raw materials for making koji. The purpose of using medicinal ingredients in distiller’s yeast is stated in the Beishan Jiu Jing: “The fragrant medicine used in distiller’s yeast mostly just diffuses the pungent aroma.
"As for the large amount of Chinese patent medicines added to distiller's yeast in the Ming Dynasty, and according to the principle of compatibility of traditional Chinese medicine, the drugs were divided into "monsters, ministers and messengers", that is another matter. The ancients used Chinese herbal medicine in distiller's yeast, and the original purpose was to enhance the aroma of the wine. But objectively, some Chinese herbal ingredients have a subtle effect on the reproduction of microorganisms in distiller's yeast.
(2) Improvement of the method of accumulating koji pieces
In the Northern Wei Dynasty, distiller's koji was generally single. If the koji room is arranged in layers on the ground, the utilization rate of the koji room is low. Moreover, objectively, due to the small number of koji pieces in the same space and the small amount of heat emitted, the cultivation temperature of the koji will not be very high, so in lt; lt ;Qi Min Yao Shu gt;gt;In the modern point of view, it should be classified as Zhongwen Qu;lt;lt;It was compiled in the late Tang Dynasty. An improved method of stacking curves is mentioned for the first time in "Yao", which may be called "pin-shaped stacking method", which is what the original book calls "vertical curves like separated sub-eyes". Obviously, this method is adopted. In the stacking method, the number of curved blocks stacked in the same space is significantly increased. When the number of curved blocks in the same space increases, the heat and moisture emitted will increase significantly, which will accelerate the temperature and humidity in the closed space. The ecological environment of the microorganisms in the koji will also change, thereby affecting the types and quantities of microorganisms. From a theoretical perspective, it is speculated that the conditions for the formation of high-temperature koji will have a significant effect on the flavor of the wine. p>
Since the Song Dynasty, there have been more and more types of koji, including Guaqu, straw bag koji, etc. These koji are still used in some famous wineries. Since modern times, mechanized koji making has also been implemented. The essence of traditional koji technology has been retained, and pure koji-making has been developed. A large number of microorganisms have been isolated from the koji. After selection, excellent microorganisms are added to the culture medium to further reduce the dosage of koji and improve the quality of the wine.
Four Xiaoqu Manufacturing Technology
In addition to wheat qu in the north, dough-shaped rice qu has appeared in the south as late as the Jin Dynasty. "Grass and Trees" records the southern grass song, also known as rice song. This is the earliest record of southern rice song.
Small songs are generally unique to the south. They were first recorded in the Jin Dynasty. Since it appeared in the literature, there have been many names. There are four examples in Beishan Liquor Classic of the Song Dynasty. Their preparation methods are similar: using glutinous rice or japonica rice as the raw material, first soaking polygonum leaves or hop flowers, or twisting them. Take the juice. Mix the juice with rice flour and knead the rice dough.
The production process of traditional Xiaoqu:
Old wine potion, rice flour and spicy Polygonum powder
│ │ ↓ │
│ └——→Mixing←——————┘
│ ↓
│ Solid
│ ↓
│ Cutting
│ ↓
│ Roll angle
│ ↓
└———— ————→ Inoculation
↓
Insert into the vat and insulate and culture
↓
Insert the plaque for culture, replace the plaque, and merge the plaque
↓
Put in the basket, take out the basket
↓
Dry in the sun
Figure 2.2 Traditional Xiaoqu production process
Traditional wheat koji is completely inoculated with natural microorganisms. The inoculation of Xiaoqu before the Song Dynasty was no exception. However, in Beishan Liquor Classic, a method of artificial inoculation is recorded, that is: "Group into cakes, and use the end of the old song to make clothes one by one." That is to say, roll the newly made koji ball on the Chenqu powder, and the Chenqu powder will stick to the surface of the new koji ball. There are a large number of Rhizopus spores in the Chenqumo powder, which can multiply quickly on the koji ball and form growth. Advantages. Since Chenqu with better quality can be artificially selected as the type of music, the best can be eliminated.
Through artificial selection and natural elimination year after year, the koji strains (actually microbial strains) with superior quality have been retained. As for naturally inoculated koji, the main source of microorganisms in koji is water, the raw materials themselves, or the koji-making place and equipment. Bacteria with excellent performance cannot be passed down from generation to generation, and the quality of wine cannot be constant.
During the Ming and Qing Dynasties, a wide variety of Chinese herbal medicines were added to ditties, which became a characteristic of this period. The Ming Dynasty's Tiangong Kaiwu said: "It incorporates all kinds of monarchs and ministers as well as herbal medicines, some of which are a few flavors, and many of which are hundreds of flavors. Each soil has its own method, and it cannot be described in detail." This traditional practice continues into modern times. Among the medicinal koji formulas collected by Mr. Zhou Henggang in Qionglai, Sichuan in 1964, there is one example in which 72 medicinal ingredients are used in the formula, totaling more than 50 kilograms, and can be used to prepare 1,460 kilograms of raw materials (lt; lt; saccharified koji gt; gt;, 1964 Year, China Finance Press). But there are also songs that add less or even no medicine. For example, Dongyang distiller's yeast in the Ming Dynasty only added polygonum. The same is true for Ningbo Baiyao. Therefore, since the Ming Dynasty, Xiaoqu has developed in two directions: medicinal Xiaoqu and non-medicinal Xiaoqu.
The main microorganism in Xiaoqu is Rhizopus. According to the isolation and identification by relevant scientific and technological workers, among the 828 strains of Mucoraceae mold isolated, 643 of them were Rhizopus. Rhizopus not only has saccharification, but also has wine-forming enzymes, so it has wine-making effects. There are many other microorganisms in Xiaoqu, from which modern industrial microorganisms have obtained many beneficial strains and continue to contribute to mankind.
The Development of Five Daqu
Since the Yuan Dynasty, distilled shochu has become popular, and a large part of wheat koji is used in the brewing of shochu. Therefore, a kind of Daqu is differentiated from the traditional wheat koji. Although the raw materials are basically the same as the koji used for rice wine, it has certain characteristics in the production method. In modern times, Daqu and wheat koji used in rice wine have become two different types of koji. During the Ming and Qing Dynasties, Henan and Huai'an became the main production base of Daqu in my country.
Daqu is differentiated from wheat qu, so the concept of Daqu is not clear in ancient wine literature. Generally refers to the wheat song with larger curved shape. Daqu mentioned here refers to wheat koji specially used for brewing distilled liquor. The main differences between Daqu and wheat koji used in rice wine lie in three aspects: koji-making raw materials, koji shape and cultivation temperature.
1 Raw materials for making koji
The raw materials of Daqu are peas, wheat and barley. The proportions also vary from place to place. Peas account for 30-50 of the ingredients. Therefore, the widespread use of legume raw materials is of great significance to the types and relative quantities of microorganisms in Daqu, as well as to the aroma of the song and wine.
2 Koji-making process
Daqu is larger in shape. As described in "Tiangong Kaiwu", the songs made in Huai County at that time were made into bricks. This curve continues to this day.
The production process of Daqu:
Wheat → Moisten water → Stack → Grind → Add water and mix → Load into the mold → Taqu → Enter the koji making room for cultivation → Turn the koji → Stacking music → producing music → storing in warehouse → finished music
Brick-like Daqu is made by specialized music-making workers. Tapping is a hard and interesting job. Quite particular. The first is its strict organizational form and cooperative working methods. There is often a supervisor, who is the master of the Qufang or an experienced person. There is a strict division of labor among the koji-making workers. Some are responsible for measuring the raw materials and water, some are responsible for mixing the ingredients, and some are responsible for transporting. The curved surface is put into the wooden mold, and the koji-making workers are responsible for the solid work. There are more than a dozen or even dozens of Taqu workers. Each person is required to step on a certain number of steps. For example, if the first person steps three times in a row, the second person takes over, turns over at the same time, and steps three more times, and the third person takes over again. At most, a song needs to be stepped by 60 people. Then a special person takes out the wooden mold, and a special person is responsible for stamping the edges and corners of the curved block, and someone is responsible for trimming the curved block to make it smooth. Several people moved to the music room. The purpose of such a strict step music organization system is to produce high-quality step music. The most important thing when tapping the koji is to make the koji pieces compact. On the one hand, it is to reduce the breakage of the koji chunks during transportation. More importantly, the tightness of the koji chunks directly or indirectly affects the microorganisms that breed in the koji.
The curved mold used to make block koji is in the shape of a brick. This is probably the result of hundreds of years of experience. People think this is the best geometric shape. As mentioned before, the original curved molds are smaller, including round shapes and flat square shapes, while the rectangular brick shape is the best geometric shape determined after considering various factors. These factors generally include: the viscosity of the curved surface, the need for evaporation of water in the curved blocks, the need for heat dissipation, the amount of force when pedaling, the need for accumulation of curved blocks, and the need for transportation.
3 Culture temperature
After the curved block is formed, it is sent to the curved room, and the microbial cells are naturally inoculated through various channels. In the sealed flex room, microorganisms begin to multiply and dissipate heat. The increase in temperature accelerates the evaporation of water, causing the temperature and humidity in the entire qu room to rise. From the perspective of the operation of the culture process, there is no significant difference between Daqu and rice wine wheat koji. Turning, ventilation, and stacking of koji are still necessary steps. But the key difference is the incubation temperature. The big curve changes towards the high temperature curve.
The culture temperature of Daqu can reach 50-60℃. Practices vary from place to place. For example, the culture temperature in Tangshan area during the Republic of China was 52°C, and the temperature of Moutai's yeast culture could reach 60°C. Workers who turn music often enter the music room naked to perform operations, and they can't help but sweat.
One of the objective reasons for the development of Daqu in the direction of high-temperature qu may be that the number of qu pieces accumulated in the qu room has increased, resulting in a rapid and large temperature rise in the qu room (as mentioned earlier, this is Due to the adoption of the "pin-shaped" method of stacking koji), during the Ming and Qing dynasties, koji making became a handicraft industry. The koji workshop specialized in the production of distiller's koji. In order to maximize the use of space, the number of koji pieces in the koji room was likely to be increased as much as possible. Another important reason is that people realize that the wine brewed with high-temperature koji has a better aroma. Although its mechanism has not been fully elucidated, one thing is relatively certain, that is, the ratio of high-temperature bacteria and low-temperature bacteria growing on the koji changes with the culture temperature, and the metabolites of high-temperature bacteria have a certain effect on the aroma components of the wine.
Different types of Daqu have different maximum temperatures during the cultivation period. There are roughly three types: medium temperature music, high temperature music and ultra-high temperature music. Medium-temperature koji is represented by Daqu used in Fenjiu, a light-flavor liquor, and the maximum temperature is below 50°C. The characteristics of the cultivation process are: making music focuses on the arrangement of the music. The windows of the music room are closed and opened day and night, and the temperature rises and falls. The temperature control of hot and cold koji is relatively strict. The temperature of hot and cool koji has a larger rise and fall. It is small in heat and large in cool. It is suitable for the growth of most mesophilic microorganisms, with more white koji. Medium-temperature koji has the highest saccharification power, liquefaction power and fermentation power. High-temperature koji is represented by Daqu used in strong-flavor liquor. During the koji-making period, the maximum temperature is greater than 50°C. During the koji-making period, the main focus is on the accumulation of koji, with tight covering and moisture protection. The control of the temperature during the cultivation period is mainly achieved by turning the koji. Only when the maximum temperature exceeds the limit of the process requirements, the koji will be turned and the moisture will be released to cool down. The characteristics of the process are more heat and less coolness. The saccharification power, liquefaction power and fermentation power of koji are not as good as those of medium-temperature koji. Ultra-high temperature koji is represented by Daqu used in Maotai-flavor liquor. For example, when making the Daqu used in Moutai, the focus is on the accumulation of the koji, with tight covering and heat preservation and moisture preservation. Only when the temperature of the koji rises to 60-65°C, the koji begins to be turned. Ultra-high temperature koji has the lowest saccharification power, liquefaction power and fermentation power. Therefore, the largest amount of koji is used. Moutai uses koji, and the ratio of koji to grain is as high as 1:1.
Modern liquor production, high-quality liquor and national famous liquor all use Daqu made by traditional methods. In order to reduce the labor intensity of koji-making workers, mechanized koji-making was once used.
Six Red Yeast Production Technology
Monascus, as the name suggests, has a bright red color. In addition to being used for winemaking in ancient times, it was also widely used as food pigments and preservatives. Modern times have also discovered that there are some medicinal ingredients in red yeast rice, which can be used to treat high blood pressure and diarrhea.
The main producing area of ??red yeast rice has always been in the south, especially in Zhejiang, Fujian, Jiangxi and other provinces. Gutian in Fujian is the most famous. The varieties of red yeast rice are divided into three categories: Kuqu, Qingqu and Sequ. Kuqu has a heavier unit volume and is mostly used for wine making in wineries; light qu has a light body and is generally used for winemaking or as a pigment; celqu has the lightest body and is bright red in color, and is mostly used for food dyeing.
1 The origin of red yeast rice
Red yeast rice was recorded in the early Song Dynasty.
However, detailed preparation methods can only be seen in documents from the Yuan Dynasty and later. Such as the Yuan Dynasty's "Compendium of Necessary Things for Home", the Ming Dynasty's "Compendium of Materia Medica", "Tiangong Kaiwu", etc.
2 The traditional production method and technological progress of red yeast rice
In ancient times, when making red yeast rice, the koji mother must be made first. Qumu is actually red wine lees. This red wine lees is made from red yeast. Red yeast rice is equivalent to the first-level seed, and red wine lees is the second-level seed. The brewing method of Qumu is the same as the general brewing method. Modern methods can directly use Monascus powder or pure cultured Monascus species for inoculation.
The famous traditional preparation method of Fujian red yeast rice is:
Qu Zhong (koji powder + vinegar)
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Wash the rice → steam Rice → spread the rice → mix the koji → enter the koji room to cultivate → pile up → spread out evenly → soak the koji → pile → → stir → spray water for the first time → spray water for the second time → make the koji → dry in the sun → finished koji → package
The microorganisms grown by Monascus belong to Monascus, and there are many types of them. Its growth characteristic is acid resistance. Since ancient times, people have mastered this rule and added acetic acid or alum water to adjust the acidity during inoculation and culture. The quality of red yeast culture is also related to temperature, so during the culture process, stacking or spreading is a method of adjusting the temperature (this is the same as other methods of making koji). During the cultivation process, humidity and moisture content are very critical. Too high or too low moisture is not good. There are many ways to adjust moisture or humidity, such as spraying water, or soaking in koji for a short time. The cultivation process of red yeast rice is a very interesting process. After a few days of culturing the rice, which was still white at the beginning, red spots began to appear on the rice grains. As the culturing time continued, the red spots on the rice gradually expanded. Generally, in about 7 days, they all turned red. If the culturing continues, the color will change. Turns purple.
In addition to the traditional koji-making method, modern times have also developed the thick-layer ventilation method for red yeast rice production and the liquid method for red yeast rice cultivation. The thick layer ventilation method can reduce the labor intensity of workers and save space. The liquid method of making koji can use cheaper raw materials, such as corn to make red koji. The utilization rate of raw materials is also improved.
In addition to red yeast rice, there are also black-yi red yeast rice and yellow-yi red yeast rice in some areas of my country. In addition to Monascus, the microorganisms in Wuyi Monascus also include Aspergillus niger; the microorganisms in Huangyi Monascus include not only Monascus, but also Aspergillus flavus. These koji can be used to brew a variety of different styles of wine.
Seven bran koji and distiller’s sake
The use of bran koji in liquor brewing is a major reform in China’s brewing industry. Since the Yantai brewing operation method with bran koji and distiller's mother as the core was established in 1955, this method has been vigorously promoted and has now become one of the main operating methods for liquor production in my country. Its main advantages are that the saccharification and fermentation power of bran koji is strong, and the utilization rate of brewing raw materials is about 10-20 higher than that of traditional distiller's koji; the production cycle of bran koji is short, and it is easy to implement mechanized production. Liquid liquor is also formed on the basis of bran koji method. However, the liquor produced by the bran koji method is relatively lacking in aroma and flavor. Many manufacturers use a variety of microbial fermentations (such as adding aromatic yeast, caproic acid bacteria, etc.) to make up for it.
Bran ??koji is made from pure strains of mold, using bran as raw material and artificially controlled temperature and humidity. It mainly plays the role of saccharification. When making wine, it needs to be mixed with yeast (pure cultured sake yeast) for alcoholic fermentation.
The main methods for producing bran koji are: box koji method; curtain koji method; ventilation koji making method. The koji-making process is divided into four stages: solid slope culture, expanded culture, koji seed culture and bran koji culture. In reality, it is a process of gradually expanding training.
Although modern sake brewers are essentially the same as ancient sake brewers, the most fundamental difference is that modern sake brewers are pure cultured yeasts, while ancient sake brewers (such as <
The cultivation of wine mother is also a process of step-by-step expansion of purebred cultivation. First, test tube culture was used, then flask culture, then Kaspersky jar culture, and finally seed jar culture.
Eight enzyme preparations
One of the essences of traditional distiller’s yeast is crude enzyme preparation. But the biggest disadvantage of traditional koji is its low enzyme activity.