How to make Xiaoqu liquor to make it high in alcohol Urgently, thank you

The key is that the quality of Rhizopus should be good, and the main saccharification time, fermentation level, etc. in production, please refer to relevant professional books for details!

The process flow of Xiaoqu liquor: raw materials soaked grain steamed grain (retorting, initial steaming, stuffy water, re-steaming) out of the retort and cooling, turning the grain, adding koji and enzymes, entering the box to keep warm, mixing the dregs, out of the box, spreading and cooling, mixing, entering the pool, fermentation and distillation.

Xiaoqujiu is one of the main distilled liquors in China, accounting for about 1 6 of the total output of liquor in China, and its production is more common in southern China. Due to the different raw materials used in various places, the koji-making, saccharification and fermentation processes are different, and the production methods of Xiaoqu liquor are also different, but in general, they can be roughly divided into three categories: one is Xiaokoji liquor that uses rice as raw material, uses Xiaoqu solid-state culture saccharification, semi-solid fermentation, and liquid distillation, which is popular in Guangdong, Guangxi, Hunan, Fujian, Taiwan and other places; The other is sorghum, corn, etc. as raw materials, small koji box type solid culture, with fermentation, solid distillation of small koji liquor, popular in Sichuan, Yunnan, Guizhou and other provinces, with Sichuan large output, long history, often known as Sichuan method small koji liquor; There is also a type of koji liquor made by producing liquor from small koji, producing incense from large koji, distilling with incense, using the mixing process of small koji and large koji, and organically using the advantages of raw incense and liquor production.

This is a liquor production process developed on the basis of summarizing the two types of processes of large and small koji liquor. In the 60s of the 20th century, this process played a direct role in promoting the development of the solid-liquid combination production process in China. 

The production of koji and kojishu has the following main characteristics.

There are many varieties of raw materials used, such as rice, sorghum, corn, rice, wheat, buckwheat, etc., which are conducive to the deep processing and comprehensive utilization of local food resources and agricultural and sideline products.

Most of them are fed whole grains for sake brewing, and the raw materials are cooked separately.

The small koji containing active rhizopus and yeast is used as a saccharification starter culture, which has a strong saccharification and liquor effect, and the amount of koji used is small, and most of them are raw materials.

The fermentation period is short, mostly about 7 days, the wine yield is high, and the starch utilization rate is optional 80%.

The equipment is simple, easy to operate, and the scale can be large or small. At present, there are group enterprises that have formed a professional division of labor, decentralized production, centralized storage, blending and sales. 

Xiaoqu liquor has a soft, pure and refreshing style, and has formed different styles of koji liquor such as rice fragrance, medicinal fragrance, drum fragrance, and Xiaoqu fragrance, which have been widely accepted by consumers at home and abroad. For example, Guizhou Dong Liquor, Chuhua Liquor, Quanzhou Xiangshan Liquor, Xiamen Rice Wine, Wuhua Changle Liquor, Bowei Yubing Shochu, Sichuan Yongchuan, Jiangjin Sorghum Liquor, Guangdong Tang Sanjing Liquor, etc. are all famous Xiaoqu liquors.

Due to the pure quality and fragrance of the liquor, it is an excellent liquor base for the production of traditional medicinal liquor and health liquor, and it is also the main source of liquor for the production of other aromatic liquors.

1. Prepare materials: There are not many materials for making koji, generally two or three can be, first prepare several materials for flavor, such as spicy knotweed, orchid herb, etc., and dry them for later use. The second is to soak the rice in the right amount. Grind both the spices and the rice into powder.

2. Ingredient inoculation: Mix the powder of spices and rice according to the ratio of 1:13, stir the two materials while adding water, stir into a state that can be kneaded into a ball by hand, and then knead the mixture into a ball for later use.

3. Make blanks. Put the dough in your hand, knead it into balls of about the same size, and then put it on the dustpan to round it into a blank.

4. Breading bread. Prepare a piece of aged koji, mash it into powder, and sprinkle it on a dustpan to complete the coating.

5. Cultivating medicinal koji. Put the koji pills in a cool, dry place at a high temperature, generally 28 -32, and then cultivate for a day to allow the mold to fully grow and multiply, and wait until the surface of the koji pills grows three or four centimeters long white fluff, which means that the koji fermentation is successful.

6. Out of the song. When the koji ferments successfully, it should be taken out in time and put under the sun to dry, and then sealed and stored for later use.

Hello, yes, the big song used has stubble, red heart, after the fire three kinds, should be mixed according to the proportion of laughter, the general stubble, red heart acres each accounted for 30, after the fire accounted for 40. It is necessary to pay attention to the biochemical characteristics such as liquefaction, saccharification and fermentation power of Daqu, as well as the appearance quality of koji. The middle of the red heart curve section is a red, typical sorghum grits red.

There is no abnormal circle, variegation, and it has a koji flavor. The cross-section of the rear fire is gray-yellow, with single ears and two ears, and the red heart is five bright and stubble, with the aroma of koji or fried peas.

Yaoxiaoqu (also known as liquor medicine or koji pills) It is made from raw rice flour as raw material, adding Chinese herbal powder and seed koji mother. How to make it:

1 Soak rice: Soak the rice in water for 3 to 6 hours and set aside.

2.Crushing: The soaked rice is crushed into rice flour and sieved with a fine sieve of 180 mesh.

3 ingredient inoculation: 3 4 rice flour is used for billet, the remaining 1 4 rice flour is used as breading, the amount of fragrant herb powder is 3% of the amount of wine billet powder, 2% of aged koji powder, 60% of water, mix well.

4. Billet making: Mix well to make wine cakes, cut them into 2 cm granules, and sieve them into wine blanks with a bamboo sieve.

6 Peiqu: the room temperature is controlled at 28 31, the wine blank is sent to the koji room, after 20 hours of culture, the mold mycelium grows vigorously, the temperature is controlled at 33 34, the maximum is not more than 37, 24 hours later, in order to promote the yeast reproduction in the koji billet, the room temperature should be controlled at 28 30, the temperature is below 35, and it is kept for 24 hours. After a total of 48 hours in the room, the temperature drops and the koji matures.

1. Raw materials for koji: The raw materials of Daqu are peas, wheat and barley. The ratio also varies from place to place.

Peas make up 30%-50% of the raw material. Therefore, the wide use of bean raw materials is of great significance to the microbial species and relative quantity in Daqu, and to the aroma of koji and liquor.

2. The production process of Daqu: wheat moistening, accumulation, grinding, adding water and mixing, loading into the koji mold, stepping on the koji, entering the koji making room for cultivation, turning the koji, piling up the koji, leaving the koji, storing the finished koji.

3. The brick-type big song is made by special koji-making workers. Treading is hard work and fun at the same time. Quite exquisite.

The first is its strict organization and coordinated working methods, which often have a supervisor, who is the owner of the workshop or an experienced person. There is a strict division of labor among the koji-making workers, some people specialize in measuring raw materials and water, some specialize in mixing, and some specialize in handling.

There are more than a dozen or even dozens of bending workers. Each person is required to step on a few feet, such as the first person to step on three feet, the second person to take over, at the same time to turn over, and then step on three feet, the third person to continue, at most a piece of music needs to go through 60 people to step on the system. Then the wooden mold is taken out by the specialist, and there are special people who are engaged in the stepping of the corners and corners of the curved block, and someone is responsible for repairing the curved block to make the curved block smooth.

Several people moved to the music room. The purpose of such a tight treading organization system is to make high-quality block music for Pi Wang. The most important thing is to make the koji block tight, on the one hand, to reduce the breakage of the koji block during the handling process, and more importantly, the tightness of the koji block directly or indirectly affects the microorganisms that reproduce in the koji.

The shape of the brick used to make the lump is probably the result of hundreds of years of experience, and it is believed that this is the best geometry. As mentioned earlier, the curved form is smaller than the original, with a garden shape and a flat square, while the brick shape of the cuboid is the best geometry determined by combining various factors. These factors generally include the viscosity of the curved surface, the need for evaporation of water from the curved blocks, the need for heat dissipation, the amount of force when stepping, the need for the accumulation of the curved blocks, and the need for handling.

In modern times, koji is generally divided into five categories, and each is used for different types of sake. They are:

Malt malt: mainly used to make rice wine; Xiaoqu: mainly used for brewing rice wine and Xiaoqu wine; Red Yeast Rice:

It is mainly used to make red yeast wine (a variety of rice wine); Daqu: used for brewing distilled spirits; Wheat bran: It is a method developed in modern times that uses wheat bran as raw material and is inoculated by pure-bred mold.

It can be used to replace some large or minor songs. Wheat bran koji liquor is one of the main processes in the production of liquor in China today. Its liquor production accounts for more than 70% of the total production.

The difference between Dakoji and Koji.

Daqu liquor is generally fragrant, mellow in taste, and has a long aftertaste. Such as Moutai, with high temperature Daqu; Fenjiu, with medium temperature Daqu.

Xiaoqu liquor also has its own characteristics, that is, the wine is fragrant, mellow and elegant, such as Guilin Sanhua wine, Guangxi Xiangshan wine, Guangdong banquet slippery Changle Yao, etc.

In this regard, I believe that everyone has a preliminary understanding of the style of liquor made from Daqu, Xiaoqu and Xiaoqu, and when buying Baijiu, you can position it in the direction of Daqu and Xiaoqu according to your own taste preferences, and then choose according to your own aroma dependence.