Technological process of koji making

The technological process of koji-making is as follows:

1. Moisten the wheat for 2-4 hours, and moisten the wheat with 3%~8% water. After wetting the wheat, the wheat surface is sweaty, the inside is hard, the bite is not sticky, and there is a crisp sound.

2. The sensory standard of broken wheat is plum petals with rotten heart and rotten skin.

3. Add water to clean the mixing container (cage). After the raw materials are crushed, quickly add water and stir. At the same time, a certain amount of old koji powder is added (not added in some factories) to control the water temperature. The wheat material is soaked evenly, and it is not sticky by hand. The moisture content of fresh koji is 35%~38% (different flavor types are different).

4. There are two kinds of press forming: manual forming and mechanical forming. Manual stepping is to put the grain into the arc mold at one time, first step on it with the sole of your foot from the center, and then step on it with the heel along the edge. Requirements are tight, dry and light. After the upper surface is completed, turn the curved box over, step on the lower surface again, turn over the original step surface again, and step on it again to complete a curved blank.

5. After the koji is transported and shaped, the koji blank should be placed in the air for no more than 30 minutes, then transferred and gently put down, and transported in moderation.

Function of Daqu

1, providing bacterial source. A large number of microorganisms in Daqu are provided as pure bacteria after Daqu fermentation and domestication. It can be said that most of them are beneficial bacteria.

2. Saccharification and fermentation. Because of enzyme system and yeast, the bilateral effect of Daqu is very obvious. That is, when fermenting in the cellar, saccharification (liquefaction) and fermentation can be carried out at the same time.

3. The role of grain As we all know, the residual starch of Daqu is high, accounting for more than half of Daqu ingredients. In particular, these residual starch of Daqu can be called cooked starch after high temperature treatment in Daqu fermentation stage. These starches can not only be used as raw materials for alcohol production, but also bring in many flavor components.