How does the bear yogurt maker feel that there is no temperature when fermenting rice wine

From the list of ingredients, there may be two reasons why there is no temperature when the bear yogurt machine ferments the rice wine:

1.It may be due to the fact that the glutinous rice has not been soaked long enough to absorb enough water, thus affecting the fermentation process. Generally speaking, the time to soak glutinous rice needs to be about 12 hours, and if the time is rushed, it should also be soaked until it is crushed by hand.

2.It may be due to the fact that the addition of sweet sake koji is not enough, which causes the glutinous rice to not ferment properly. Generally speaking, 2 grams of sweet sake koji need to be added for every 500 grams of glutinous rice.

From the point of view of the production steps, the reason why there is no temperature when the bear yogurt machine ferments the rice wine may be the following two points:

1.The glutinous rice is not stirred well before adding the sweet sake koji, or after adding the sweet sake koji, the next step is carried out without waiting for it to be fully mixed with the glutinous rice. This may result in some of the glutinous rice not coming into contact with enough koji, which affects the fermentation process.

2.When adding cold boiled water, it is not stirred well, or too much cold boiled water is added, resulting in the glutinous rice cannot ferment normally. Generally speaking, the amount of cold boiled water added needs to be in moderation and not too much.

In order to avoid the above problems, it is recommended to strictly follow the prescribed proportions and steps when making rice wine. At the same time, when using the bear yogurt maker to ferment the rice wine, you can refer to the steps in the instructions to operate. If you still have questions, it is advisable to consult a professional.

The highest temperature of the yogurt machine is about 43 degrees, and the fermented yogurt in the yogurt bar franchise store is at this temperature. But the rice wine fermentation is a little lower, around 30 degrees is best, 43 degrees is already over, so you won't feel the temperature change.

Summary. Hello dear, make rice wine with a bear yogurt maker:

Take an appropriate amount of rice, wash it and soak it in water overnight. The next day, drain the water and put it in a pot to steam, and the time depends on the amount of rice you put in. Take the cold boiled water for a while, wait until the rice is not hot, sprinkle some koji and mix well, put it in a bowl for yogurt, and dig a small hole in the middle.

After the yogurt machine is turned on, the temperature inside is about 40 degrees. It is enough to make rice wine at about 30 degrees, so if you want to find a way to lower the temperature, put a small towel in the yogurt maker, and stack the small towels about a centimeter high. Place in a small bowl for yogurt.

Put a towel on top, and finally cover the lid, and roughly measured, the temperature on the towel is 28 degrees. After 30 hours, the rice wine was baked.

How to make rice wine in a bear yogurt maker.

Hello dear, use the bear yogurt maker to make rice wine: take an appropriate amount of rice, wash it and soak it in water overnight. The next day, drain the water and put it in a pot to steam, and the time depends on the amount of rice you put in.

Take the cold boiled water for a while, wait until the rice is not hot, sprinkle some koji and mix well, put it in a bowl for yogurt, and dig a small hole in the middle. After the yogurt machine is turned on, the temperature inside is about 40 degrees. It is enough to make rice wine at about 30 degrees, so if you want to find a way to lower the temperature, put a small towel in the yogurt maker, and stack the small towels about a centimeter high.

Place in a small bowl for yogurt. Put a towel on top, and finally cover the lid, and roughly measured, the temperature on the towel is 28 degrees. After 30 hours, the rice wine was baked.

The effect of rice wine: warm stomach and blood is suitable for tonic consumption in the cold winter, hot food has the effect of fitness and warming the stomach, promoting blood circulation, flexible limbs, suitable for poor blood circulation, cold hands and feet, people with cold stomach, and eating mash can also benefit qi and rejuvenate Jin, invigorate blood and relieve pain, especially suitable for women who are in confinement.

Regulate neurasthenia: the aromatic flavor can not only enhance appetite, but also be effective in relaxing nerves, relieving neurasthenia, mental trance, depression and forgetfulness.

Beauty and beauty: Promote blood circulation and metabolism, so as to nourish blood and make women ruddy.

It is beneficial and effective for maternal blood stasis, low back pain, numbness and tremor of hands and feet, rheumatoid arthritis, bruises, indigestion, anorexia and irritability, rapid heartbeat, physical weakness, loss of vitality, drowning of sperm, irregular menstruation, maternal milk deficiency and anemia.

Summary. How to make rice wine in the bear yogurt maker: the glutinous rice is soaked in the rice cooker and steamed, and the steamed glutinous rice is stirred and cooled; Break the koji, put it in the glutinous rice and mix well, put the mixed glutinous rice into the noodle bowl, press it, dig a small hole, and then sprinkle the koji powder thinly on the surface; Mix the glutinous rice into a clean yogurt maker and use it to enter the fermentation process, where it is ready to serve after 36 hours.

Ingredients: 250g glutinous rice

Excipients: 3g of sweet wine koji

1. Soak glutinous rice for more than 3 hours;

2. It takes about half an hour to steam the glutinous rice in the rice cooker, and it can be steamed for about ten minutes when you smell the aroma of glutinous rice.

3. Stir the steamed glutinous rice and let it cool.

4. Sweet wine koji, according to the instructions below, just give half a catty to half a piece of koji.

5. Break the koji, put it in the glutinous rice and mix well, be sure to be even.

6. Put the mixed glutinous rice into the noodle bowl.

7. Press the mixed glutinous rice slightly, build a nest in the middle, and dig a small hole. Then sprinkle koji powder thinly on the surface, and the white one on top is koji powder.

8. Put the mixed glutinous rice into a clean yogurt machine, use it to enter the fermentation process, and it can be eaten after 36 hours.

How to make rice wine in a bear yogurt maker.

How to make rice wine in the bear yogurt maker: the glutinous rice is soaked in the rice cooker and steamed, and the steamed glutinous rice is stirred and cooled; Break the koji, put it in the glutinous rice and mix well, put the mixed glutinous rice into the noodle bowl, press it, dig a small hole, and then sprinkle the koji powder thinly on the surface; Mix the glutinous rice into a clean yogurt maker and use it to enter the fermentation process, where it is ready to serve after 36 hours. Ingredients:

250g glutinous rice accessories: sweet wine koji 3g1, glutinous rice soaked for more than 3 hours; 2. It takes about half an hour to steam the glutinous rice in the rice cooker, and it can be steamed for about ten minutes when you smell the aroma of glutinous rice. 3. Stir the steamed glutinous rice and let it cool.

4. Sweet wine koji, according to the instructions below, just give half a catty to half a piece of koji. 5. Break the koji, put it in the glutinous rice and mix well, be sure to be even. 6. Put the mixed glutinous rice into the noodle bowl.

7. Press the mixed glutinous rice slightly, build a nest in the middle, and dig a small hole. Then sprinkle koji powder thinly on the surface, and the white one on top is koji powder. 8. Put the mixed glutinous rice into a clean yogurt machine, use it to enter the fermentation process, and it can be eaten after 36 hours.

9. Finished products. Precautions: 1. Definitely, the whole process must be oil-free in order to produce good wine. 2. The temperature must not exceed 30 degrees, it doesn't matter if the temperature is low, you can extend the fermentation time.

No, control the fermentation time, that is, the type of chop can be, and the lower tremor rent sensitive noodles to introduce the method:

Ingredients: 500g glutinous rice, 2g sweet wine koji, appropriate amount of cold boiled water, appropriate amount of hot boiled water.

Production steps: 1. Wash and soak the glutinous rice for 8 hours and steam it through water.

2. Roll out the koji and chop the eggplant branches.

3. Pour the koji into the steamed rice with cool white kaikai, pour in an appropriate amount of cool white kai, stir evenly to ensure that the rice particles are not sticky.

4. Add the inner bucket of the yogurt machine, leave one-third of the rich space in the upper part, leave a dimple in the middle of the rice, and seal the lid.

5. Pour boiling water to the boiling water position scale mark.

6. Put it in the suspension rack and put the rice wine barrel.

7. Cover the inner and outer lids of the yogurt maker, place them in a place that children can't touch, change the boiling water once every 24 hours, and the finished product can be finished in two days.

8. After 24 hours of fermentation, the rice wine has rice wine in the dimples, and it has a strong wine flavor, with a slight bubble coming out.

Yogurt and rice wine are not fermented at the same temperature.

Yogurt is fermented at 42 to 45 degrees Celsius, and rice wine is fermented at 30 degrees Celsius (about 80 degrees Fahrenheit).

1. The fermentation of prebiotic Betholia in yogurt is affected by the external environment, the temperature is too low, the probiotics will not multiply on their own, and the temperature is too high to cause the probiotics to lose their activity, so the most suitable temperature for probiotic fermentation in yogurt is 42 45.

Yogurt generally has only three ingredients, one is fermented, one is milk, and the last one is sugar.

Sugar is generally white sugar, coarse granulated sugar, fine granulated sugar, powdered sugar, not large rock sugar, because it is not easy to melt. There are two kinds of fermentation, one is dry powdered yogurt fungus powder, and the other is direct credit commercial yogurt to make leaven. Milk is also divided into fresh milk and milk washed with milk powder, which is relatively more nutritious and tasteful with fresh milk.

2. The temperature of rice wine fermentation should not be too high, the higher the temperature, the faster the fermentation, and the rice wine is easy to be sour, but if you want to drink a little sour, the temperature is a little higher. If the fermentation temperature exceeds 40 degrees Celsius, the bacteria will die.

The first step is to wash the glutinous rice, soak it in cold water for 12 hours, and then steam it in a pot (don't steam it too soft) for 20 minutes, let it cool for later use; The second step is to loosen the cooked glutinous rice with cold water, pour in the sweet wine koji, stir well, put it in the reaction barrel, pat it flat with your hands, and then dig a hole in the middle of the rice; Step 3: Close the lid and start starting the yogurt maker. If your yogurt maker is dual-purpose, go directly to the rice wine function, if it is not dual-use, because the usual temperature of the yogurt maker is more than 40 degrees, which is higher for fermented wine, a good solution is to put a folded towel in the yogurt maker, it doesn't matter if you can't cover it, and then use a towel on it, and now you can use it for 36 48 hours in this season. In particular, it should be noted that:

All utensils used in the process must be disinfected with boiling water, and should not be stained with a little oil or raw water, otherwise hair will grow.

Go to the supermarket to buy a few bags of sweet wine koji, there is a description on it, generally glutinous rice or rice, add cold boiled water after cooking and cooling, put it in the yogurt machine, add sweet wine koji, power and keep warm, generally 24-36 hours is sweet wine brewing, sweet and sour is more palatable, anyway, it is delicious, if you continue to ferment for more than 4 days, the alcohol will gradually increase, at this time, there is no sweetness, wine + sour, the taste is a bit like wine, or sake, sour and spicy, drink more will go up, and the stamina is stronger. At this time, you can use the colander of the netless soybean milk machine to filter it into the container, and you don't know how long it can be stored, so it should be better to drink it freshly.

Things to note: 1. Before making, the yogurt machine should be scalded with boiling water to sterilize.

2. You can put more koji to help reduce the fermentation time.

3. Cool boiled water must be added to the rice, not raw water.

4. The fermentation time is flexibly controlled, and if you feel that the alcohol content is not enough, you can ferment for a few more days.

My friend is so lucky, I just tasted the rice wine I made with the yogurt machine today, and I don't remember after fermenting for a few days, anyway, I drank a small bowl, and my head was a little dizzy, which felt like half a bottle of beer.