Development of production technology of wheat koji

Since the Han Dynasty, Maiqu has been the main wine-making variety in the north, and later spread to the south. & lt& lt "Qi Yao Min Shu"; > The method of making music recorded in Historical Records has been used to this day. There were also some improvements in later generations.

1 & lt； & lt "Qi Yao Min Shu"; & gt Wheat Qu is in the middle

& lt& lt "Qi Yao Min Shu"; & gt There are nine detailed records on the method of making koji. Eight of them are wheat koji and one is made of millet. From the production process and application, it can be divided into three categories: Divine Comedy, White Old Melody and Silly Melody. Among them, Massa Medicata Fermentata has the highest saccharifying power and fermenting power.

Production technology of Sanhu Maiqu

Water-fried wheat, raw wheat and steamed wheat

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│ │ Stir-fry, wash and steam.

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│ Fine grinding

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Banqu

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Tuanqu

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Enter a closed arc chamber.

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Buqu

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hand over

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Juqu

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Mud seal in urn

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perforate

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Shaiki

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Complete song

Production technology of Qinzhou spring koji;

wheat

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Fried yellow

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Boze

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grind

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Water → Bending (Rigid)

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gather

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Composition (Fang Fan)

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Puncture hole

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Culture bacteria (brick)

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Exposure to dry environment

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store

& lt& lt "Qi Yao Min Shu"; & gt koji-making process flow chart

& lt& lt "Qi Yao Min Shu"; There is a great difference in saccharification and fermentation ability between the medicated leaven in> and the original leaven. Even the author himself lamented: "This song (referring to the Divine Comedy) killed three meters in one battle, while the stupid song killed six meters, saving money." (Note: Killing rice means digesting rice, which means saccharification and fermentation). Some divine comedy can even kill four stone heads. The amount of Daqu accounts for 3.3%~2.5% of the raw materials for brewing, and the amount of Daqu is about 15%. It is rare in history to see such a small amount of medicated leaven, because even in modern times, when brewing yellow rice wine, the amount of wheat leaven is about 8- 10%. Only the amount of ditty can be so low. This shows that; The divine comedy recorded in the> book is rich in Rhizopus and yeast. As for wheat koji, there are many other reasons for using so little koji, such as the smaller shape of koji, the finer grinding of koji-making materials and the lower culture temperature.

2. Further develop the production technology of wheat koji.

(1) Chinese herbal medicines are widely used.

In the Northern Wei Dynasty, although some Chinese herbal medicines were also used, there were few kinds and most of them were natural plants. In the Song Dynasty, great changes had taken place in koji. In Song Dynasty, almost every kind of more than a dozen distillers' yeast had different quantities of Chinese herbal medicines, many of which had sixteen flavors, and at least some of them paid special attention to the aromaticity of the drugs used. The types of drugs are:

Radix Cynanchi Paniculati, Semen Armeniacae Amarum, Rhizoma Atractylodis Macrocephalae, Rhizoma Chuanxiong, Rhizoma Typhonii, Radix Aucklandiae, Cortex Cinnamomi, Radix Saposhnikoviae, Rhizoma Arisaematis, Areca catechu, Flos Caryophylli, Ginseng Radix, Pepper, Osmanthus fragrans, Nutmeg, Ginger, Radix Aconiti, Glycyrrhrizae Radix, Rehmanniae Radix, Xanthium sibiricum, Folium Mori, Poria, Semen Phaseoli, Mung Bean, Polygonum hydropiper

Medication: one method is decocting, which mixes the raw materials of koji-making with the medicinal juice, and the other is powder method, which grinds various drugs into powder and adds them to the raw materials of koji-making. The purpose of using drugs in distiller's yeast is based on < < Nine Classics of Beishan Mountain > > > "The application of incense in music is probably just the spread of spices." A large number of Chinese patent medicines were added to the distiller's yeast in the Ming Dynasty. According to the compatibility principle of traditional Chinese medicines, it is another matter to divide the medicines into "the letter of the monarch, the minister and the assistant". The original intention of using Chinese herbal medicine in distiller's yeast is to enhance the aroma of wine, but objectively some Chinese herbal medicine components have a subtle influence on the reproduction of microorganisms in distiller's yeast.

(2) Improvement of the stacking method of curved blocks.

In the Northern Wei Dynasty, the music was generally arranged in a single floor on the ground, and the utilization rate of the music room was low. Moreover, objectively, because the number of koji blocks in the same space is small, the heat emitted is small, and the culture temperature of koji is not very high, so it is in; & gt Generally speaking, the interval between breaks is seven days. According to the modern point of view, it should belong to moderate temperature qu.

> For the first time, an improved overlapping method is mentioned, which may be called zigzag overlapping method, that is, "vertical bending is like a sub-eye" as mentioned in the original work. Obviously, by using this method, the number of bending blocks stacked in the same space is obviously increased. In the same space, with the increase of the number of koji, the heat and moisture will increase greatly, which will accelerate the rise of temperature and humidity in the closed space, and the ecological environment of microorganisms in koji will also change, thus affecting the types and quantities of microorganisms. In principle, it is speculated that the formation of high temperature curve has met the conditions. High temperature koji will have a significant impact on the flavor of wine.

Since the Song Dynasty, there have been more and more kinds of Qupai, such as Guaqu and Caobao Qu. These songs are still used in some famous wineries. Since modern times, mechanized koji-making has also begun. The essence of traditional koji-making technology was retained and pure koji-making was developed. A large number of microorganisms were isolated from koji, and excellent microorganisms were inoculated into the culture medium after screening, which further reduced the dosage of koji and improved the quality of liquor.

Edit the production process of four ditties in this paragraph.

In addition to wheat qu in the north, there were a large number of rice qu in the south of Jin Dynasty at the latest. Jin people are included in> This paper records the grass songs in the south, that is, rice songs, which is the earliest record of rice songs in the south.

Xiaoqu is generally unique to the south. Since it first appeared in the literature in the Jin Dynasty, it has many names, and there are four situations in the Song Dynasty. Its preparation method is similar: using glutinous rice or japonica rice as raw materials, first soak the leaves of Polygonum cuspidatum or snake twist, or juice. Mix juice and rice flour and knead into dough.

The production technology of traditional ditty;

Chen JIU Yao shui rice noodle Polygonum cuspidatum powder

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Consolidate the foundation

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Slice; Cut into small pieces

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│ Rolling angle

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└——————— Inoculation

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In-cylinder heat preservation culture

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Practice in the plaque, change the plaque and add the plaque.

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Load and unload reeds

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Dry in the sun

Traditional Xiaoqu production technology

The traditional wheat koji is completely inoculated with microorganisms naturally. The gestation of ditty was no exception before the Song Dynasty. However, in the> book, a method of artificial inoculation is recorded, that is, "making cakes and wrapping up old songs one by one". That is to say, when the newly-made koji is rolled on the Chen Qu powder, Chen Qu powder will stick to the surface of the new koji, and there are a lot of Rhizopus spores in the old koji powder, which can propagate rapidly on the koji and form a growth advantage. Because Chen Qu with better quality can be chosen as a song artificially, and the inferior songs can be eliminated by selecting the best ones. After years of artificial propagation and natural elimination, high-quality koji (actually a microbial strain) was preserved. The source of microorganisms in natural inoculation koji-making is mainly water, raw materials themselves, or koji-making places and utensils. Strains with excellent performance cannot be passed down from generation to generation, and the quality of wine cannot remain unchanged forever.

During the Ming and Qing Dynasties, a wide variety of Chinese herbal medicines were added to Xiaoqu, which became the characteristic of this period. In the Ming Dynasty, << Tiangong Wu Kai >>, it said, "If you put all kinds of monarch, minister and medicine into it, you can count a few flavors. If there are too many flavors, you can't recite them." This traditional practice has continued into modern times. Mr. Zhou Henggang has an example in the Prescription of Medicinal Qu collected in Qionglai, Sichuan 1964, in which 72 kinds of drugs, totaling more than 50 kilograms, can be mixed with 1460 kilograms of raw materials (> 1964, China Finance and Economics Publishing House). However, there are also some ditties with little or no drugs. For example, only Polygonum hydropiper was added to Dongyang Daqu in Ming Dynasty. So is Ningbo Baiyao. So since the Ming Dynasty, Xiaoqu has developed in two directions: medicinal Xiaoqu and myrrh Xiaoqu.

The microorganism in Xiaoqu is mainly Rhizopus. According to the isolation and identification of relevant scientific and technological workers, among 828 strains of Mucor, Rhizopus accounted for 643 strains. Rhizopus has not only saccharification, but also alcoholase, so it has alcoholization. There are many other microorganisms in Xiaoqu, from which modern industrial microorganisms have obtained many beneficial strains and continue to make contributions to mankind.

Edit the development of the five major songs in this paragraph.

Since the Yuan Dynasty, distilled shochu has become popular, and a large part of wheat koji has been used to brew shochu. Therefore, a kind of Daqu was differentiated from the traditional Maiqu. Although the raw materials used are basically the same as those used in yellow rice wine koji, there are certain characteristics in the production method. In modern times, Daqu and Maiqu used in yellow rice wine have become two different types of koji. During the Ming and Qing Dynasties, Henan and Huai 'an became the main production bases of Daqu in China.

Daqu is differentiated from Maiqu, so the concept of Daqu is not clear in the literature of ancient wine. Generally, it refers to the large-shaped wheat koji. Daqu mentioned here refers to the wheat koji specially used for brewing distilled liquor. The main differences between Daqu for yellow rice wine and wheat koji are raw materials, koji seeds and culture temperature.

1 Daqu raw materials

The raw materials of Daqu are peas, wheat and barley. Its proportion also varies from place to place. Peas account for 30%-50% of the raw materials. Therefore, the wide use of bean raw materials is of great significance to the species and relative quantity of microorganisms in Daqu, as well as the aroma of Daqu and wine.

2 koji-making technology

Daqu has a large volume. Song dynasty was made into bricks as described by Huai county at that time. This curve continues to this day.

The production process of Daqu;

Wheat → Moistening Wheat → Stacking → Grinding → Mixing with water → Loading into a koji mold → Treading → Cultivation between koji-making → Turnover → Stacking → Discharge → Storage → Finished koji.

Brick Daqu is made by specialized Daqu makers. Treading is a hard and interesting job. Quite special. First of all, its strict organizational form and cooperative working method often have a supervisor, who is the owner or experienced person of Qufang. Starting workers have a strict division of labor. Some people specialize in measuring raw materials and water, some people specialize in mixing materials, and some people specialize in handling. The curved surface is put into the wooden mold, and the pedal is practical. There are a dozen or even dozens of treadmills. Ask everyone to step on a few feet. For example, the first person steps on three feet in a row, the second person takes it, and at the same time, he turns over, steps on three feet again, and the third person takes it again. A piece of music needs up to 60 people to step on. Then someone will take out the wooden model, and someone will step on the corners of the block, and someone will be responsible for repairing the block to make it smooth. Several people moved to the music room. The purpose of such a strict tread structure system is to make high-quality tread blocks. The most important thing is to make the song compact. On the one hand, it is to reduce the damage of koji during transportation. More importantly, the compactness of sake koji directly or indirectly affects the microorganisms that propagate in sake koji. It is probably hundreds of years' experience to make a block with a brick-shaped bending die, which is considered to be the best geometric shape. As mentioned above, the original bending modulus is smaller, including round and flat square, and the brick shape of cuboid is the best geometric shape determined by comprehensive factors. These factors generally include: the viscosity of curved surface, the need of moisture evaporation of curved block, the need of heat dissipation, the strength when stepping on it, the need of accumulation of curved block and the need of handling.

3 culture temperature

After koji is made, it is sent to the koji room, and microbial cells are naturally inoculated through various channels. In the closed winding chamber, microorganisms begin to multiply and release heat, and the increase of temperature accelerates the evaporation of water, which makes the temperature and humidity in the whole winding chamber rise. There is no obvious difference between Daqu and yellow rice wine wheat starter in the operation of bacterial culture, and turning over, ventilation and accumulation are still necessary operation steps. But the key difference is the incubation temperature. Daqu becomes high temperature qu.

Daqu culture temperature can reach 50-60℃. Different places have different practices. For example, during the Republic of China, the culture temperature in Tangshan was 52℃, and the culture temperature of Maotai liquor koji could reach 60℃. The workers who turn the song often go into the song room naked to operate, and they are sweating.

One of the objective reasons for the development of Daqu in the direction of high temperature Daqu may be that the number of blocks piled up in the curved chamber increased, which led to the rapid and large temperature rise of the curved chamber (as mentioned above, this was caused by zigzag stacking). During the Ming and Qing Dynasties, koji-making became a handicraft industry, and Qufang specialized in producing liquor koji. In order to make full use of the space, the number of curved chambers can be increased as much as possible. Another important reason is that people realize that the wine brewed by high-temperature koji has a good aroma. Although its mechanism has not been fully clarified, one thing is certain, that is, the ratio of thermophilic bacteria to thermophilic bacteria growing on koji changes with the change of culture temperature, and the metabolites of thermophilic bacteria have certain influence on the aroma components of wine.

The highest temperature of different types of Daqu is different during culture. There are roughly three kinds: medium temperature koji, high temperature koji and ultra-high temperature koji. Medium-temperature Daqu is represented by Fenjiu Daqu of Fen-flavor liquor, and its highest temperature is below 50℃. The characteristics of its cultivation technology are: the emphasis of koji making is to arrange koji, the windows of the koji room are sealed and opened day and night, and the temperature rises and falls suddenly. The temperature of hot koji and cold koji is strictly controlled, and the fluctuation range of hot koji is large, which is suitable for the growth of most mesophilic microorganisms, especially white koji. Medium-temperature koji has the highest saccharifying power, liquefaction power and fermentation power. High-temperature Daqu is represented by Luzhou-flavor liquor Daqu. During the koji-making period, the highest temperature was higher than 50℃, and during the koji-making period, the koji was mainly piled up, closely covered and mainly moisturized. The temperature control during culture mainly depends on warping. Only when the highest temperature exceeds the limit of process requirements, warping is carried out, and humidity is released to cool down. This process is characterized by more heat and less cold. The saccharifying power, liquefaction power and fermentation power of starter are not as good as those of medium temperature starter. Ultra-high temperature Daqu is represented by Daqu for Maotai-flavor liquor. For example, the Daqu used in Moutai is made up of concentrated Daqu, which is tightly covered and mainly keeps warm and moist. When the temperature of Daqu rose to 60-65℃, it began to turn over. The saccharifying power, liquefaction power and fermentation power of ultra-high temperature koji are the lowest. Therefore, the amount of koji is the largest, and the ratio of koji to grain is as high as 1: 1.

Modern liquor production, high-quality liquor and national famous liquor all adopt Daqu brewed by traditional methods. In order to reduce the labor intensity of koji-making workers, mechanized koji-making has been applied.

Edit the production technology of six kinds of monascus in this paragraph.

Monascus, as its name implies, is red in color. In ancient times, besides brewing wine, it was also widely used as food pigment and preservative. It is also found that there are some medicinal components in monascus, such as treating hypertension and diarrhea.

The main producing areas of monascus have been in the south, especially in Zhejiang, Fujian and Jiangxi provinces. Gutian in Fujian is also the most famous. The varieties of red koji can be divided into three categories: bitter koji, light koji and colored koji. Kuqu has a heavy unit volume and is mostly used for wine making. Light distiller's yeast is light, generally used for brewing wine or as a pigment; Lightest, bright red, mostly used for food dyeing.

1 the origin of monascus

Monascus was recorded in the early Song Dynasty. However, the detailed preparation method has only been seen in the literature of Yuan Dynasty and later. Such as>, Ming dynasty & gt,<& lt Wu Kai in Heaven & gt and so on.

2 Traditional preparation methods and technical progress of monascus

In ancient times, we had to make koji before making red koji. Qumu is actually distiller's grains. Red distiller's grains are made from monascus. Monascus is equivalent to first-class seed, and distiller's grains are second-class seeds. The brewing method of koji mother is the same as the general brewing method. In modern times, it can be inoculated directly with monascus powder or pure cultured monascus species.

The famous traditional production method of Fujian red koji is:

Daqu seed (Daqu powder+vinegar)

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Washing rice → steaming rice → spreading rice → mixing koji → culturing in koji room → stacking → spreading → soaking koji → stacking → stirring → spraying water for the first time → spraying water for the second time → fermenting → drying → finished koji → packaging.

Microorganisms growing in monascus belong to monascus, and there are many kinds. Its growth characteristic is acid resistance. People have mastered this law since ancient times. In the process of inoculation and culture, acetic acid or alum water is added to adjust acidity. The quality of monascus culture is also related to temperature, so in the process of culture, stacking or spreading is a way to adjust the temperature (the same as other koji-making methods). Humidity and water content are very important in the culture process. Too high or too low moisture is unfavorable. There are many ways to adjust moisture or humidity, such as spraying water or soaking for a short time. The cultivation process of monascus is a very interesting process. A few days after planting white rice, red spots began to appear on the rice grains. With the continuous cultivation time, the red spots on rice gradually expand, usually around 7 days, and all turn red. If you continue planting, the color will turn purple.

In addition to the traditional koji-making methods, the thick-layer ventilation technology and liquid culture technology of monascus have been developed in modern times. Thick layer ventilation can reduce the labor intensity of workers and save space. Liquid koji can use cheaper raw materials, such as corn, to make monascus. The utilization rate of raw materials has also improved.

In addition to monascus, there are Wuyi Monascus and Huangyi Monascus in some areas of China. Besides Monascus, there are Aspergillus Niger among the microorganisms of Wuyi Monascus. Microorganisms in Monascus flavescens include not only Monascus, but also Aspergillus flavus. These songs can brew different styles of wine.

Edit this paragraph of seven bran koji and yeast

The application of bran koji in liquor production is an important reform of liquor industry in China. From 1955, << Yantai liquor-making operation method >> Since then, this method has been vigorously promoted and has become one of the main operation methods in liquor production in China. Its main advantages are strong saccharification and fermentation of bran koji, and the utilization rate of brewing raw materials is higher than that of traditional koji 10%-20%. The production cycle of bran koji is short, which is convenient for mechanized production. Liquid liquor is also formed on the basis of bran koji method. However, the aroma and flavor of liquor produced by bran koji method are relatively lacking. Many manufacturers use a variety of microbial fermentation (such as adding aroma-producing yeast and caproic acid bacteria, etc.) ) to make up for it.

Bran koji is made of pure mold strains and bran as raw materials, and cultivated by artificially controlling temperature and humidity, which mainly plays a saccharifying role. When brewing wine, it needs to be mixed with yeast (pure culture yeast) for alcohol fermentation.

The main methods of bran koji production are: box koji-making method; Curtain curve method; Ventilation koji-making method. The koji-making process can be divided into four stages: solid slant culture, expanded culture, koji seed culture and bran koji culture. In fact, it is a process of gradually expanding training.

Although modern distiller's yeast is essentially the same as ancient distiller's yeast, the most fundamental difference is that modern distiller's yeast is pure yeast, while ancient distiller's yeast (mentioned in Beishan distiller's classic) is actually fermented grains used as seeds.

The cultivation of distiller's yeast is also a process of gradually expanding the cultivation of purebred. First, culture in a test tube, then in a flask, then in a Karl Fischer tank, and finally in a seed tank.

Edit the eight enzyme preparations in this paragraph.

One of the essences of traditional koji is crude enzyme preparation. But the biggest disadvantage of traditional koji is the low enzyme activity. In modern times, due to the development of enzyme preparation industry, in the process of wine production, some enzyme preparations are appropriately added to replace some traditional koji. At present, the main enzyme preparations used are liquefaction enzyme and glucoamylase. The use of enzyme preparation can reduce the production cost of wine, but the problem is that it affects the flavor of wine to some extent. Therefore, in some famous wineries, traditional koji is still essential.