How to save the failure of corn fermentation 50

It seems that it is a fisherman, and the fermentation has failed, you have to see if the corn stinks, and the smell does not affect the nesting.

The practice of bud valley:

1. 1: Buy 5 catties of bud grain and soak it in cold or hot water for 1 day:

2: Pour the soaked buds into an antimony pot or iron pot and boil: boil until the skin of the buds is broken

3: Pour the boiled buds into the basket and cool to dry

4: Put the cool and dried cooked bud grain in a solid plastic bag that can hold 5 catties of bud grain, add 4 koji to take effect, or put half a catty of koji wine with even, seal: put it on the balcony or outside the window sill and tie it with a rope.

The temperature is more than 20 degrees for 3 days, this bud bait is not afraid of the sun, take the appropriate amount of substitution when fishing: nesting, bait are used for it: it is a special bait that we commonly use to fish carp, grass carp, herring, green waves, Wuchang fish, and crucian carp.

2. Mix it with boiling water and put it in a thermos flask. Keep warm for a day, then press it in a pressure cooker for two hours, and then cool it down to about 40 degrees after taking it out. With the yeast of uninactivated laozao and Shangfa bread, it is not a liquor kiha.

If you want a strong wine, add more laozao, and if you want sweetness, add less. Yeast has a useful amount on its packaging. Mix it thoroughly, put it in a clean bottle, and put it in a warming facility.

Fill the foam box with unwanted clothes, etc.

Fourth, first soak the dried corn kernels in cold water for 24 hours, then add water to boil, simmer slowly over low heat, the boiled corn kernels are not cold and bloom as well, let it cool and add an appropriate amount of baking powder (Angel yeast), and seal it for a week.

5. Corn with skin cooked, after cooking, bring a little original soup + honey moon + koji wine + corn flavor, seal the bag in the sun, take it out after it has a sour taste, peel it and put it into the bran, and then seal it to absorb water.

Sixth, the summer and autumn season is a good time to catch carp, grass, silver carp, bighead carp, green and other large fish, in order to be able to help anglers all over the country to catch big fish, we recommend a summer fishing grass carp special effect bait: corn kernels 40, wheat grains 20, corn flour 10, wheat eves 10, grain distiller's grains 20. Here's how to make it:

Cook the corn kernels and wheat kernels, soak them large, stir the cornmeal and wheat eves together, add a small amount of water, mix well, steam in the pot for 20 minutes, and then stir the above 4 materials together and put them into a sealed black plastic bag, spray some koji wine at the mouth of the bag, seal it and place it for 2 3 days before use, and then mix the sake lees when you use it. This bait is quick to make a nest to attract fish, stay for a long time, the effect is very good, the disadvantage is that the preparation process is more troublesome. Use musky corn kernels for bait, or hook with corn kernels in the feed.

Fishing for grass carp is not like fishing for carp, when fishing for grass carp with corn kernel hooks, the hook tip should be penetrated from the side of the corn kernel orchard, and the hook tip must be exposed from the umbilicus.

If the corn starts fermenting before it has been saccharified, then a lot of the sugar needed for brewing will be missing, and the quality of the final product will be affected. In response to this situation, the following measures can be taken:1

Increase the amount of saccharifying enzyme: add an appropriate amount of saccharification enzyme during the fermentation process to help accelerate the saccharification reaction, promote the conversion of starch into sugar, and increase the sugar content of brewing raw materials. 2.

Extend the fermentation time: If you find that the sugar content is insufficient during the fermentation process, you can try to extend the fermentation time appropriately to give the fermented product more time to react and transform, so as to increase the sugar content. 3.

Adjust the fermentation temperature and pH value: Proper adjustment of the fermentation temperature and pH value can also help to increase the sugar content and delay the fermentation process of the brewing material. 4.

Add other excipients: Adding some other sugar-rich excipients, such as fruits, honey, etc., during the fermentation process, can supplement the lack of sugar and improve the quality of the final product. It should be noted that when carrying out the above operations, it should be carried out according to the specific situation and the blending plan to avoid adversely affecting the quality of the final product.

In addition, if a serious problem arises, it is advisable to consult and seek help from a professional liquor producer or professional organization.

Summary. The corn is not saccharified and fermented, and now the raw corn smells a little sour, and it can be boiled and eaten Ingredients Corn, water Method 1Put it in a pot and cook for about twenty minutes; 2.Correct.

The corn was fermented after the saccharification was good, and the raw corn smelled a little sour, and it could be boiled and eaten Ingredients Corn, water Method 1Put it in a pot and cook for twenty minutes or so; 2.Correct.

After turning off the fire, the factory office simmered for a while, and the same will be more corny, and the taste will be better.

According to the method of the bar friend, first soak the grain in hot water for more than 12 hours, then steam for 1 hour, then stuff the grain for 30 minutes, then re-steam for 4 hours, and finally dry and stuffy for more than 12 hours.

What to do if the corn is fermented before saccharification, and the effect of continuing to ferment corn can be achieved by reducing the moisture, because the moisture is reduced to the point that the microorganisms cannot metabolize normally, and the fermentation will not continue. Methods to reduce moisture include sun drying, drying, stir-frying and salting. Another method is to add a preservative, anti-hail and rolling preservative to directly inhibit the survival of microorganisms and stop fermentation.

Commonly used preservatives are potassium sorbate, sodium benzoate, etc.