How much temperature does it take to ferment corn syrup, and how long does it take for corn to ferme

It cannot be lower than 49 degrees. Otherwise, it will cause yeast fermentation, which will produce alcohol and carbon dioxide, resulting in losses. It is important to keep the temperature of fermented corn syrup.

When making wine, corn ferments in a solid state, and it takes about a week or so to ferment.

The specific steps of solid-state fermentation of corn are as follows:

1. Cook the corn and dry it;

2. Soak the corn in water for 8-10 hours, clean it, and steam it until the corn kernels are cracked and ripe. A pressure cooker can also be used.

Steaming to reduce the cooking time, but the moisture should be controlled;

3. Spread the steamed corn and cool to room temperature, and prepare enough cold boiled water according to the rice:water 1:1. Each kilogram of dried corn needs to be mixed with koji.

kg kg, mix the corn rice and koji thoroughly, put it in a pre-cleaned wine jar, and add cool boiled water. Open fermentation for 7 days and 10 days at room temperature in 20 25 sullen state, in order to facilitate the rapid reproduction of fermentation bacteria, during which the stirring rod is fully stirred 2 times 3 times, and then the jar mouth is sealed, and the cover is dry and the device of catheter exhaust should be used to continue fermentation for about 60 days. The temperature of the fermentation process should not be too high, otherwise the wine is easy to become sour;

4. Change the barrel and filter the wine with multi-layer dense gauze, seal the filtrate and continue to ferment for 30 days, while precipitating excess residue;

5. Sealed storage, using the inclined filtration method liquid source to obtain sake.

liquid, sealed in a jar, stored in a cool and dry place, the longer the storage time, the more mellow the wine.

Hello, after inquiry, how many degrees of corn fermentation is the best to do it, and the fermentation temperature is controlled between 24 and 32. The production method of corn brewing liquor, fresh sweet corn is threshed, dried in the sun, and crushed into powder; After the steamed sweet corn flour is mixed with the steamed brown rice, add the small koji bran cake, dry and ferment; Add clean water, turn over the fermentation material and seal it, and continue fermentation; The fermented slurry is added to the distillation kettle to heat and distill, and the cold mold is weighed into liquor through the condenser; The distilled liquor is placed in a porcelain vat and stored. The liquor brewed by the present invention has the following characteristics:

First, it is rich in nutrients, containing a variety of vitamins, a variety of organic sugars, organic acids, aromatic esters, amino acids and minerals; Second, the wine is fresh and transparent, rich in aroma, pure in taste, and has the aromatic smell of sweet corn, which has a unique charm; The third is mellow and soft, with a long aftertaste, and the alcohol content is about 50 degrees, and it is not on the top after drinking. 1. A production method for brewing liquor from sweet corn, which is characterized in that (weight percentage): threshing fresh sweet corn and drying it; The dried sweet corn is cooled to room temperature and crushed into powder with wide eyes; After steaming 35 40 brown rice, mix well with steamed sweet corn flour and cool to room temperature; Add small koji bran cake to the mixed clinker, mix well, put it into a porcelain vat, cover it, dry it, and ferment naturally for 7 days, with a fermentation temperature of 24 32; Add 100 110 clean water to the mixed clinker, turn the fermented material over, seal it, continue to ferment for 45 50 hours, and the fermentation temperature is 24 32 degrees, so that the alcohol content of the slurry reaches 15 18 degrees.

Summary. The fermentation time of corn is determined according to different production methods, the starter culture used and the ambient temperature, etc., and generally needs to be adjusted according to the specific situation during the production process. If you're making distilled spirits, the typical fermentation time is 5-7 days, but the exact time varies depending on the starter culture used and the ambient temperature.

During the production process, attention should be paid to controlling the temperature and humidity to avoid overheating, overcooling or mold. At the same time, the degree and quality of fermentation should be checked regularly during the fermentation process, so that the production process can be adjusted in time. If you are making corn pasta or other corn products, the fermentation time should also depend on the type of food and the method of preparation, and be careful to follow the principles of food safety during the preparation process.

The fermentation time of corn is determined according to different production methods, the starter culture used and the ambient temperature, etc., and generally needs to be adjusted according to the specific situation during the production process. If you are making distilled spirits, the typical fermentation time is 5-7 days, but the exact time varies depending on the starter culture used and the ambient temperature. During the production process, attention should be paid to controlling the temperature and humidity to avoid overheating, overcooling or mold.

At the same time, the degree and quality of fermentation should be checked regularly during the fermentation process, so that the production process can be adjusted in time. If you are making corn pasta or other corn products, the fermentation time should also be determined according to the type of food and the method of production, and the production process should be carefully observed and follow the principles of food safety.

You've done a great job! Can you elaborate on that?

The fermentation time of corn is determined according to different production methods, the starter culture used and the ambient temperature, etc., and generally needs to be adjusted according to the specific situation during the production process. If you are making distilled spirits, the typical fermentation time is 5-7 days, but the exact time varies depending on the starter culture used and the ambient temperature. During the production process, attention should be paid to controlling the temperature and humidity to avoid overheating, overcooling or mold.

At the same time, the degree and quality of fermentation should be checked regularly during the fermentation process, so that the production process can be adjusted in time. If you are making corn pasta or other corn products, the fermentation time should also be determined according to the type of food and the method of production, and the production process should be carefully observed and follow the principles of food safety.

The optimal time for corn fermentation depends on a variety of factors, such as the amount of culture used, the ambient temperature and humidity, and the purpose of the final product application. However, in general, corn ferments for between 24 and 72 hours.

Corn fermentation is a traditional food processing technique to make a variety of delicacies and food additives. Fermented corn is the process of washing, grinding and adjusting the acidity of the corn, adding the right amount of starter material, and then allowing it to ferment naturally at the right temperature and humidity. During fermentation, yeast or lactic acid bacteria break down the starch and sugars in corn to produce rich flavor and aromatic compounds, while also greatly enhancing its nutritional value and storage stability.

During the fermentation process, attention needs to be paid to the control of temperature, humidity and acidity. Typically, humidity between 70 and 80% and pH at 28 to 32 degrees Celsius and pH are maintained, resulting in a more stable fermentation process and a higher quality product. Generally, corn ferments for between 24 and 72 hours.

During this period, the microflora reacts with the substrate filling and staring, the sugar is decomposed, the ratio of sugar and acid is appropriate, and the fermentation products produced are of good quality and rich in taste.

In addition, the fermentation time is determined according to the needs of the final product application. For example, if the fermented product will be used to make sweets or other highly sweet foods, the fermentation time should be controlled to a shorter time frame to retain more sugar. If the fermented corn will be made into alcohol or other brewed foods, a longer fermentation time is required to ensure adequate fermentation.

To sum up, the optimal time for corn to ferment depends on a variety of factors, but it should generally be between 24 and 72 hours. At the same time, the fermentation time should be adjusted appropriately according to the application and needs of the final product, and attention should be paid to the control of temperature, humidity and acidity to achieve the best fermentation effect. <>

The corn is delicious, but after the friends cook the corn, they want to use it to ferment. First of all, we need to control the moisture of the cooked corn, then put it in the pot, close the lid, and generally simmer for about two hours. After the corn is simmered, we need to put the corn in a pot and steam.

01 Generally, when the corn is steamed in the pot, it should be steamed until the corn kernels are cracked and the flowers are successfully produced, and then the corn kernels are taken out in time.

02 In fact, the next thing we need to do is to put the corn kernels that have been steamed on top of the film, and then disassemble them all. Generally, the corn is cooled to about 30 degrees Celsius, and it is necessary to prepare appropriate koji. It is recommended to add directly according to the proportion, and after adding, you also need to stir evenly.

03 The next step is very important, mainly for the cultivation of yeast. Saccharification is a particularly important process, as oxygen is required during saccharification, so this environment cannot be completely sealed.

04 After that, we need to prepare a particularly clean tank, generally the oil stain can not be seen in the tank, and then sprinkle some koji into the tank, and then put the corn at the bottom of the tank. When the corn is full, sprinkle some koji on the surface and seal the film.

05 I have to say that such a process is the process of fermentation, and it is recommended that you keep warm in an appropriate amount. Remember that during summer fermentation, it should be sealed for more than half a month. Fermentation takes about 20 days in autumn and about a month in winter.

When the corn is fermenting, try not to open the sealed environment.

Cooked corn is then fermented to make bait that fish love to eat, and let's talk about how cooked corn is fermented.

01 After the corn is cooked for the first time, put it in a basket or basket to control the moisture in the corn, and control the corn until it is moist and slightly warm, and it is not hot to the touch.

02 Grind the koji balls into powder, and the amount of koji is about one pound of corn mixed into a koji ball.

03 Mix the ground koji powder into the corn and stir well with your hands or spoon until each corn is stained with koji.

04 Put the corn mixed with koji in a large bottle and close the lid tightly, and after about half a month, the flavor of the corn will come out, and if you want to have a bigger flavor, you can continue to ferment, and hang the corn kernels on the hook when fishing, and you can catch a big fish.

If the temperature during fermentation is too high, it is easy to become sour.

The invention discloses a production method for brewing liquor from sweet corn, threshing fresh sweet corn, drying it in the sun, and crushing it into powder; After the steamed sweet corn flour is mixed with the steamed brown rice, add the small koji bran cake, dry and ferment; Add clean water, turn over the fermentation material and seal it, and continue fermentation; The fermented slurry is added to the distillation kettle for heating and distillation, and cooled into liquor through a condenser; The distilled liquor is placed in a porcelain vat and stored. The liquor brewed by the present invention has the following characteristics: first, it is rich in nutrition, contains a variety of vitamins, a variety of organic sugars, organic acids, aromatic esters, amino acids and minerals, etc.; Second, the wine is fresh and transparent, rich in aroma, pure in taste, and has the aromatic smell of sweet corn, which has a unique charm; The third is mellow and soft, with a long aftertaste, and the alcohol content is about 50 degrees, and it is not on the top after drinking.

1. A production method for brewing liquor from sweet corn, which is characterized in that (weight percentage): threshing fresh sweet corn and drying it; The dried sweet corn is cooled to room temperature and crushed into powder; After steaming 35 40 brown rice, mix well with steamed sweet corn flour and cool to room temperature; Add small koji bran cake to the mixed clinker, mix well, put it into a porcelain vat, cover it, dry it, and ferment naturally for 7 days, with a fermentation temperature of 24 32; Add 100 110 clean water to the mixed clinker, turn the fermented material over, seal it, continue to ferment for 45 50 hours, and the fermentation temperature is 24 32 degrees, so that the alcohol content of the slurry reaches 15 18 degrees. The fermented slurry is added to the distillation kettle for heating and distillation, and cooled into liquor through a condenser, with a flow wine temperature of 30 35 and a flow wine speed of 45 55 kg per hour; The distilled liquor is placed in a porcelain vat, stored at a temperature of 18 40, and stored for more than 1 month.