What is the reason why the koji will become powdered after a while?

If the koji is left for a long time, the main reason for the powder is that some of his products are relatively dry, and some powder will appear on the surface if it is too dry. It's just a matter of restoring him to some damp state, and he'll be fine.

The reason why the powder will be put in the ninth zone is because the chemical change in the ninth zone is continuous, and in the process of fermentation, the degree of 19 Jing becomes more dense, so it will be powdered.

If the koji is left for a short time, it will lose some of the powder, after all, there is a certain amount of it in it. Well, if the fungus is too dry, some powder will appear on the surface if it is too dry. Some powders.

There is an active substance in sprinkling, which should be turned frequently, and the powder is a phenomenon of air circulation.

What is the reason for the powder in the ninth zone? It is because the koji has been left for a long time and the water has evaporated, so it has become a powder.

It must have had a chemical reaction with the substances in the air.

What is the reason for the release time? That is, if you put it for a long time, will it be powdered?

What is the reason why the koji will ride the fat powder after a while? You have been leaving it for a long time, isn't it because of oxidation that the ink will become something?

In fact, no matter what you make, it is best to use it up as soon as possible.

What is the reason why Jiuqu will cause powder after a while? It should be the crystallization of fermentation.

The more the koji is put in, the shorter the fermentation is more thorough, but the aroma is not pure enough. It is recommended that the koji be left for a longer time, and it should be stirred evenly, so that the fermentation is more thorough and there are no other peculiar smells. The taste of the wine is relatively light and mellow.

And the other thing is that you're going to ferment corn, which is not the same amount as sorghum, because corn has a lot of sugar. It is necessary to put more, otherwise it will not be fully fermented.

Yes, and the impact on the taste is still relatively large.

Generally speaking, the degree will be higher, but when it is too high, the alcohol will kill the yeast, so it is generally difficult to exceed 15 degrees in home brewing.

Putting too much koji will increase the rate of fermentation and will also produce a bitter taste. If the amount of koji is about 2-3 times higher, the more obvious change is the acceleration of fermentation. If the amount of koji is about 5-10 times higher, it may cause the rice wine to become bitter.

If you feel that the amount of koji is too much and the rice wine is fermenting vigorously, you can also add water and rice to dilute it.

In the white rice that has been strongly steamed, the conidia of koji mold are moved and kept warm, and the mycelium, known as koji, grows luxuriantly on the rice grains.

The amylase produced by Aspergillus saccharifies the starch contained in rice, so it has been used as a raw sugar along with malt since ancient times to make sake, sweet sake, and soybean paste. Wheat is used instead of rice, which is called malt.

It will make the flour fully rotten and fermented.

The main nutrients of flour are lipids, inorganic salts.

Vitamin E, amylase, protease, nourish the stomach and help digestion, improve anemia.

Enhance immunity, promote development, nourish the heart and kidneys, strengthen the spleen and intestines, remove heat and quench thirst. Especially suitable for people with weak spleen and stomach or unstable blood sugar, flour can remove toxins and excess water from the body. Big chop

Flour is one of the most common ingredients in our daily life, and we can use flour to make delicious bread, steamed buns, noodles and other foods. Flour has a wide range of uses, and it is also nutritious and has a very high nutritional value. It can promote the metabolism of blood and water, and has the effect of diuresis and swelling.

Rich in fiber, it promotes the stomach and intestines.

peristalsis that helps the body digest.

Extended content

Flour boosts our body's immunity and contains protein, which we all know is the most basic nutrient for maintaining our body's immune function.

It is the white blood cells that make up our body.

and antibodies, and flour makes our blood pressure easier to control and is able to dilate capillaries.

The blood viscosity will decrease.

The above content refers to Encyclopedia - Flour.

Question 1: What happens if you put too much sweet wine koji It doesn't matter if there is more sweet wine koji (such as several times), the saccharifying bacteria have increased, which will only speed up the fermentation speed and be safer.

If it is more than dozens of times, it may be slightly bitter.

If you want to add rice wine koji, you must add it according to the standard, and it will be very troublesome if you have 1 times more.

Question 2: What happens if you put too much koji It doesn't matter if you put more sweet koji, just make the fermentation better, safer, and have no adverse effects, just don't exceed too many lines, for example, it's okay if it's more than 2-3 times, and if it's more than 5-10 times, it will increase the bitterness.

If you feel that you have added too much and the rice wine is still fermenting, you can also add water and rice to dilute it. Attention should be paid to the operation of koji in the process of making rice wine: spread the glutinous rice with a spoon, sprinkle the koji evenly on the glutinous rice (leaving a little koji for the last use), and then turn the glutinous rice with a spoon to mix the koji as evenly as possible.

Question 3: What happens if you put too much koji It seems that if you put too much koji, the wine is easy to become bitter and sour, and it is not possible to get sick, but if the taste is not good, it is recommended not to eat it.

Problem 4: Too much koji will affect the yield The output of wine is related to the grain, equipment, and koji. As for the koji, putting too much koji will affect the quality of the wine, and the wine will be relatively bitter.

Question 5: What will happen if you put too much koji into it?

Question 6: What happens if you put too much sweet wine koji The alcohol will become high, remember.

Question 7: If there is too much koji, what will happen to the sweet wine The alcohol content will be higher.