After liquid fermentation, is it no longer exhausting?

After the liquid fermentation is done, there is really no need to vent again, because after the fermentation, there will be no more air produced.

In this case, liquid fermentation will produce a large amount of gas, which must be vented again, so it is necessary to pay attention to this aspect.

It will not be unfermented, and the dough needs to be kneaded and exhausted after fermentation to make a soft and smooth finished product

Ingredients: 400g of black whole wheat flour, 5g of dry yeast powder, 240g of skim milk

Production steps: 1. Pour the dry yeast powder into the skim milk, stir with chopsticks, and stir as shown in the figure below.

2. Stir with chopsticks.

3. Pour the stirred milk and yeast into a bowl of black whole wheat flour, stir it into a flocculent shape with chopsticks, and then knead it into a smooth dough with our diligent little hands, seal the bowl with plastic wrap and put it in a warm and moist place for fermentation, as shown in the figure below.

4. You can poke a few small holes with a toothpick on the plastic wrap and wait for fermentation.

5. Take out the fermented dough, sprinkle a little dry powder with diligent little hands to prevent sticking, and then continue to knead vigorously for a few minutes until the dough is smooth, cut it to see if the air inside is exhausted.

7. After fermentation, steam for 20 minutes and turn off the heat immediately, (put away your curiosity halfway, don't open the pot), continue to turn off the heat and simmer for 5 minutes, you can open the pot, you can taste it.

After the liquid fermentation is done, it is actually still exhausting, but the exhaust exhaust is relatively small.

Of course, whether it is making wine or grain fermentation, there is gas discharge, and if the fermentation is mature, the gas will not be produced later, so it will bubble again.

Well, no, when we say fermentation, we mean that it is just right, and it will continue to ferment after a long time, but it is too much.

If it has been fermented, it will not be exhausted again, and if it is not fermented well, it will be exhausted again.

After the liquid fermentation is done, you still need to exhaust the gas, because there will be gas during the liquid fermentation, so you still need to expel the excess gas, which must be like this.

If the liquid fermentation is good, then it also needs to be vented, because it will also be produced if it is found to be good. A large amount of gas.

When the leafy vegetables are fermented, their exhaust volume will become smaller, and there is no great significance in venting after fermentation, so there is no need to vent after fermentation.

The liquid fermentation process is more conducive to outgassing, so if liquid fermentation is used, there is no need for outgassing.

Hello, this fermentation is good, and it will not be exhausted in the future, because he has this gas during fermentation.

If the fermented solid is liquid, it should be vented from time to time, because the fermentation is good. His gas is still there.

Liquid fermentation, if it is more sufficient, should not be very exhausting.

If the fermentation is good, it will be exhausted after the fermentation. Not what you think. It's gas. It will also be distributed around.

Hello friends, when you say liquid fermentation, do you mean that you ferment enzymes yourself, and if you want to teach vegetarian fermentation, it is not that it is no longer exhausting, but it has become relatively stable, and the licensing gas has become slower, and the bubbles are not so much, but if the temperature rises or other environmental changes, such as violent shaking, there will still be gas.

After the liquid is fermented, is it no longer exhausting? The liquid can only be vented after fermentation, because the liquid is a mixture of water, so it can only be discharged after wheezing.

The liquid fermentation is good, is it not after the exhaust fermentation is good. It definitely needs to be vented, because a lot of gas is produced during the fermentation process.

You want to know if the liquid fermentation is done and is no longer exhausting, generally speaking. However, there is still a little bit of gas in a short period of time, and although the fermentation is good, the gas has not yet been discharged. Not in a while.

Process flow Raw materials are cooked into the tank (acid adjustment) plus koji fermentation and distillation The raw materials are rice (or rice flour), which is required to be free of mildew, moth-eaten and pollution-free. The starter culture is a clinker liquid special koji. The ratio is raw material:

Starter culture: water = 100 catties: two:

250-280 pounds. 2. Operation (1) Soak rice. Put the rice into the container and soak, the water surface should exceed the rice 5-10 cm, soak at room temperature for about 10 hours, the summer time is slightly shorter, and the winter time is slightly longer (if it is rice flour, it can be distilled directly in the pot after an appropriate amount of water, and the amount of water is about 30% of the raw materials).

2) Steaming. The soaked or moistened rice flour) is steamed in a pot, and it is required to be steamed and steamed thoroughly, without pinching. (3) Add water (acid).

Pour the steamed raw materials into the fermentation container, add clean cold water, and add twice the amount of raw materials; Then stir the rice, mix well, and add acid to adjust the pH level. (4) Add songs. When the water temperature drops to 23-28 degrees (high in winter and low in summer), add koji, and add koji to 1% of the raw material; Then stir thoroughly, and then seal it with a plastic cloth to keep it warm and ferment.

5) Fermentation. After adding koji for 4 hours, open the plastic sheet, and stir the raw materials thoroughly, and the stirring time should not be less than 20 minutes. After that, stir once a day in the morning and once in the afternoon.

About 48-60 hours of vigorous fermentation, produce a large number of bubbles, and then re-seal with plastic sheeting. If the fermentation in the container is still strong, the gas will puff up the plastic sheet, and a small hole can be made in the plastic cloth for exhaust. Generally, the fermentation period is about 24 hours, and it gradually calms down after 72 hours.

The whole fermentation process is about 8 to 12 days, and if the fermentation time is extended appropriately, it will help to improve the quality of the wine. During the fermentation period, the room temperature should be kept at about 28-30, too high or too low will have an impact on the wine production. (6) Distillation.

Same as the conventional operation, pay attention to pinching the head and removing the tail, the fire should be large at both ends and flat in the middle, and control the temperature of the wine, should be low but not high. 3. Precautions (1) The front stage of fermentation is open, which can absorb more beneficial microorganisms to participate in co-fermentation, but at the same time, it will also enter some harmful bacteria, so it is necessary to pay attention to the cleanliness and hygiene of the environment and equipment of the operator and the fermentation room, sterilize and disinfect, and prevent rancidity. (2) The water temperature should be suitable and not too high.

3) Unlike the liquid fermentation of raw meals, the pre-fermentation stage is aerobic fermentation, and this process is the cultivation stage, so it must be fully stirred. 4. Sensory indicators of relevant indicators: colorless, transparent, clear, no suspended solids, no precipitation; Mellow, elegant, no evil and miscellaneous odor; Sweet and refreshing, it has the taste and aroma of koji rice wine.

In this case, it must be degassed, because in this case, it will produce a lot of gas during fermentation, and it must be degassed in this case.

It should also be exhausted, but the amount is very small, and during the fermentation process, the exhaust is a lot.

The glamorous state is found to be good, is it no longer exhausting? No, after fermentation, as long as you don't move him, it won't be exhausting anymore.

Fermentation usually refers to the seal as semi-sealed: the so-called semi-sealed here means that only the exhaust gas is allowed and no air is entered. For example:

One-way water seal exhaust valves, sandbag bags, some relatively tight covers. As long as the fermentation gas can be discharged, it is sufficient. Mash:

Mix the koji and put it into the fermentation capacity.

The liquid fermentation is good, isn't it too exhausted, I think it can be exhausted after fermentation, it should be the best.

The current liquor market is full of all kinds of advertisements, which are dazzling to see, but there are few that are truly reassuring. From the drunkard wine and Xifeng wine that broke out of the plasticizer scandal, to the Erguotou and Lao Baigan who were blended with edible alcohol, there are fake wines regardless of whether they are high or low, and this chaos is worrying.

For wine lovers who love to drink liquor, the distinction between grain wine and alcoholic wine is an eternal topic.

In the past, when the ancestors drank wine, they never worried about whether they were drinking grain wine, because in the past, you couldn't brew wine without grain as a raw material. However, with the development of various industrial technologies, people can add various pigments, flavors and other materials to the wine, or directly use edible alcohol to blend into liquor, and grain wine is relatively rare.

Mrs. Ye's fermentation is good, I think we don't need to bring exhaust, and if we don't need to schedule, we still use it better.

The solid-state fermentation exhaust pipe does not vent because the solid-state wine fermentation does not need to be vented. However, it is necessary to leave air holes and press the cap 2 to 4 times a day. Fermentation is an indispensable step in the brewing process, and the complete fermentation of raw materials determines the quality of the sake.

Fermentation itself does not need air, in order to eliminate bacteria in the air and avoid the volatilization of alcohol, so it should be sealed, and the use of wine-making fermentation barrels to ferment the seal is not really completely sealed, which means to keep the fermentation gas can be smoothly discharged and withered, and prevent the outside air from entering.

Fermentation is an indispensable step in the brewing process, and the complete fermentation of raw materials determines the quality of the sake. The fermentation of good raw materials is fully utilized, and the wine yield is improved, which can reduce the production cost.

The fermentation is incomplete, the raw materials are wasted, not to mention the taste of the wine is not good.

Fermentation is divided into four stages, fermentation begins, vigorous fermentation, fermentation declines, and fermentation is completed. After adding the koji mash is in a calm state, there is no reflection, with the change of time and temperature, small bubbles begin to appear, which is the beginning of fermentation.

After a week of fermentation, the bubbles weaken, the mash begins to stratify, and the raw materials are broken down and float on the surface, indicating that the fermentation has entered the stage of decline. After a period of time, the floating raw materials sink to the bottom again, the fermentation broth returns to the calm of the filial piety, and the liquid becomes turbid and clear, from transparent to beige and then to light yellow, at this time the fermentation ends Qiaoshan. The mash can now be distilled.

What is Solid State Fermentation

Solid-state fermentation refers to a fermentation method carried out by microorganisms on a solid substrate with little or no free water. In the solid matrix, gas, liquid, and solid coexist, and the change, decomposition, and synthesis of each substance are carried out in a "dynamic" that is imperceptible to the naked eye.

If you add a large amount of water, it will dig the hair cavity and ferment the mashWater contentIf it is too large, it will reduce the starch concentration of fermented mash and not ferment enough. Therefore, the main effects are as follows:

1. The aroma is light.

2. The taste is short and the aftertaste is poor.

3. It smells of water.

4. Low wine yield.

Temperature, oxygen, time and pH all influence the fermentation process.

In terms of temperature, too low a temperature can cause yeast to multiply and grow more Salmonella.

The temperature of fermented liquid suckling pig feed is too low, which is easy to cause stress reaction in piglets.

Oxygen, on the other hand, affects the allogeneic fermentation. Too much oxygen can easily cause acetic acid to be formed in the heterogeneic fermentation product, which will eliminate lactic acid in the fermentation liquid.

The content is greatly reduced.

Fermentation time is also an important factor, as a short fermentation time will affect the fermentation process of the liquid material. As for the pH value, it is about 4-5.

Fermentation bacteria are the key factor:

In many cases, the fermentation effect of fermented feed is not good, perhaps there is a problem with the fermentation bacteria. Once the fermentation system contains other miscellaneous bacteria, it will inevitably affect the fermentation effect of the feed bulk mold. When there are too few target bacteria in the raw materials, it is difficult to inhibit harmful bacteria, which will also affect the fermentation effect.

Nowadays, more and more winemaking production bases are using liquid fermentation technology, which is much more efficient than traditional solid-state winemaking technology, from manual to wine yield. The taste of baijiu is no different from that of traditional liquor, so making good use of liquid fermentation technology can help us make high-quality baijiu at a low cost. However, there are some places that you also need to pay attention to in the usual use process, and now the wine faucet brewing equipment reminds you of the precautions for liquid fermentation:

1.Temperature requirements when adding koji.

The optimal fermentation temperature is 25-35, the water temperature in the tank is 25-30 in summer, and 30-36 in winter. The temperature of the water in the tank must be measured with a thermometer to prevent the temperature from being too high, scalding the koji to death, causing sour wine or reducing the amount of wine, and when the temperature is too low, it can be heated with heating equipment such as honeycomb coal stove or electric stove;

2.Water quality requirements for the fermentation process.

The fermentation process has very strict requirements for water quality, and the water added cannot be alkaline, so it is recommended to add spring water or sterilized tap water to the tap;

3.Anaerobic fermentation is required in the middle and late stages.

In the middle and late stages of fermentation, anaerobic fermentation can greatly improve the wine yield, so this process must be strictly sealed and no air can enter;

4.During fermentation, the head and tail should be pinched and the tail should be removed before distillation.

In order to improve the quality of the wine, leave the head and tail of the wine, and mix and distill it the next time the wine is steamed;

5.Identification of phenomena at different stages of the fermentation process.

In the early stage of fermentation: the liquid surface of the brewing equipment is covered with bubbles, and then the small bubbles increase like soap bubbles, the raw materials move up and down, and the churning liquor becomes turbid; Fermentation recession period: the floating liquid surface bubbles of raw materials are reduced, and a small number of raw materials are still moving; Fermentation complete:

The liquid level raw material sinks to the bottom of the tank, and the liquid is in a static state, and changes from turbidity to clear.

The matters that need everyone's attention are almost the above points, although the use of liquid fermentation technology is relatively simple to operate, but we must grasp these details to be able to make good quality liquor. The wine faucet gives you a small suggestion: the liquor quality obtained by mixed fermentation will be better, and the proportion of grains:

60% rice, 15% sorghum and 25% corn.