Yeast

You can use yeast to make sweet wine instead of koji. Yeast can convert glucose into alcohol, but it cannot directly utilize starch. The main strain of commonly used distiller's yeast is Rhizopus, and its function seems to be to degrade starch into glucose, which is then used by yeast to turn into distiller's yeast.

Yeast, also called yeast, is a single-celled fungus, a tiny single-celled microorganism invisible to the naked eye. It is a pure biological starter made from yeast strains using starch or molasses as raw materials. .

Amylase first turns the starch in the flour into sugar, and then turns the sugar into carbon dioxide. Carbon dioxide expands due to heat when the steamed buns are steamed, leaving many small holes in the steamed buns. At the same time, a small amount of alcohol and ester volatile acids are produced, so they taste very soft and delicious.

Baking powder is a compound additive mainly used in the production of flour products and puffed foods. The main ingredients of baking powder are sodium bicarbonate and tartaric acid. Generally, there are three types: old yeast, fresh yeast and baking powder.

Yeast is a single-celled fungus, not a unit of phylogenetic classification. It is a typical heterotrophic facultative anaerobic microorganism that can survive in both aerobic and anaerobic conditions. Natural starter culture. It has the functions of loosening products, improving flavor, and increasing nutritional value.

Loose products

Yeast produces a large amount of carbon dioxide during dough fermentation, and due to the formation of gluten network tissue, it is retained in the network tissue, making the baked food tissue loose and porous. , the volume increases. Yeast also increases the expansion of gluten, allowing the carbon dioxide produced during fermentation to be retained in the dough and improving the dough's ability to hold air.

Improve flavor

During the fermentation process, the dough undergoes a series of complex biochemical reactions, producing the unique fermentation aroma of bread products, and at the same time forming the unique aroma of bread products. , improving the flavor of food.

Increase nutrition

The main component of yeast is protein, which accounts for almost half of the dry matter content of yeast, and the content of essential amino acids for the human body is sufficient, especially lysine, which is lacking in grains. Contains more. In addition, it contains a large amount of vitamin B1, vitamin B2 and niacin, so yeast can improve the nutritional value of fermented foods.

The difference between rice wine and koji wine

1. Rice wine: refers to wine made from rice as raw material, also called fermented rice wine and sweet wine. The ancients called it "鴴". There are fermented wine (that is, commonly known as rice wine and fermented glutinous rice wine) and distilled wine (such as Xiaoqu rice wine)

2. Qujiu: refers to wine fermented with koji, mostly distilled wine (liquor), in Sichuan and Guizhou areas I'm used to saying this.

Types of Qujiu: Qujiu is wine made by adding "jiu koji"

1. Maiqu, mainly used for brewing rice wine;

2 , Xiaoqu, mainly used in the brewing of yellow rice wine and Xiaoqu white wine;

3. Red yeast rice, mainly used in the brewing of red yeast wine (red yeast wine is a variety of yellow rice wine);

4. Daqu, used for brewing distilled liquor.

5. 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.