2. Crushing: The soaked rice is crushed into rice flour and sieved with a 180 mesh fine sieve.
3. Inoculation of ingredients: 3/4 of rice flour is used as blank, and the rest14 of rice flour is used as wrapping powder. The dosage of fragrant herb powder is 3% of the powder of wine blank, 2% of aged yeast powder and 60% of water, and they are mixed evenly.
4. Blanking: After mixing well, make wine cakes, cut them into 2 cm granules, and round them with a bamboo sieve.
5. Powder coating: roll a layer of fine rice flour on the outside of the starter and control the water content of the starter to 46%.
6. koji culture: the room temperature should be controlled at 28~3 1℃, and the wine blank should be sent to the koji room. After 20 hours of culture, mold hyphae will 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 below 35℃ in order to promote the propagation of yeast in koji. After entering the room for 48 hours, the product temperature dropped and the music matured.
7. koji production: after the mature koji is taken out, it is dried or dried in the drying room and stored for later use.
Extended data:
Wine crust, generally writing wine yeast.
After intense cooking, the conidia of Aspergillus are transplanted into the white rice, and then the temperature is kept, and hyphae will flourish on the rice grains, which is called koji. Amylase produced by Aspergillus will saccharify starch in rice.
Therefore, it and malt have been used as raw sugar since ancient times to make wine, sweet wine and bean paste. Those who use wheat instead of rice are called wheat qu.
References:
Jiuqu-Baidu Encyclopedia