A koji-making process for improving the temperature of the core of liquor koji

Abstract

The application provides a koji-making process for improving the temperature of the core of liquor koji, which comprises the following five steps: adding koji mother to prepare liquor koji powder, mixing with water to obtain uniform ingredients, adding salt to prepare liquor koji mixed ingredients, putting the koji blocks prepared by a koji block machine into a koji room for cultivation, turning the koji and preparing high-temperature Daqu, and the like. + The application improves the temperature of the core of the liquor koji, can prepare high-quality high-temperature Daqu, and further produces Maotai-flavor liquor with rich aroma; meanwhile, the application shortens the cultivation time of the finished high-temperature Daqu in the koji room, saves resource and time cost; the application introduces alkali metal ions Na + into the liquor koji, improves the temperature rising rate of the koji block, and creates a weak acid environment capable of inhibiting the growth of spoilage bacteria by introducing vinegar; in summary, the application is a koji-making process with excellent controllability.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of liquor manufacturing, and particularly relates to a koji-making process for increasing the temperature of the core of liquor koji. BACKGROUND

[0002] Liquor koji is an indispensable intermediate medium in the process of converting grains into liquor, and liquor-making with koji is because a large number of microorganisms grow on the liquor koji, and there are enzymes (amylase, saccharifying enzyme and protease, etc.) secreted by the microorganisms, the enzymes have biological catalysis, and can accelerate the conversion of starch, protein, etc. in grains into sugar and amino acid, the sugar is decomposed into ethanol (alcohol) under the action of the enzymes of yeast, and the quality of liquor koji is closely related to the flavor of the brewed liquor; liquor koji is generally divided into high-temperature Daqu, medium-temperature Daqu and low-temperature Daqu, and high-temperature Daqu is used for the brewing of Maotai-flavor liquor, the high-temperature Daqu is made by crushing and treading high-quality wheat into a shape, and then culturing the wheat in a dry and ventilated room to make microorganisms grow and reproduce, so as to produce saccharifying enzyme and alcohol-producing enzyme required in liquor brewing.

[0003] The temperature of the core of the high-temperature Daqu can reach 60-65 DEG C during the production process, the temperature of the core of the medium-temperature Daqu can reach 50-60 DEG C during the production process, and the temperature of the core of the low-temperature Daqu is only 40-50 DEG C during the production process; compared with other liquor koji, the high-temperature Daqu has high koji-making temperature and long koji-making time, and the shortest culture time in koji room is 40 days, and the storage period is more than 3 months; in the northern region, the environmental temperature is low and dry during koji-making due to the climate, which affects the cultivation and development of various microorganisms, and if not controlled, the obtained Daqu is usually medium-temperature Daqu and low-temperature Daqu, and it is difficult to produce high-temperature Daqu; in the cold region, the process constraint conditions for preparing Maotai-flavor liquor by using high-temperature Daqu are many, and the cost is high, and therefore, it is necessary to develop a koji-making process capable of shortening the koji-making time and increasing the temperature of the core of liquor koji. SUMMARY

[0004] In view of the problems in the prior art, the application provides a koji-making process for increasing the temperature of the core of liquor koji, which aims to increase the temperature of the core of liquor koji, cultivate high-quality high-temperature Daqu, and then produce Maotai-flavor liquor with rich aroma.

[0005] The koji-making process for increasing the temperature of the core of liquor koji adopts the technical scheme as follows:

[0006] (1) the koji-making raw materials with uneven particle size are obtained by a grinding machine, and koji mother is added into the koji-making raw materials, and after uniform stirring, liquor koji powder is obtained;

[0007] (2) hot water at 30 DEG C is quantitatively sprayed into the liquor koji powder, and the spraying process is not stopped, and uniform ingredients are obtained;

[0008] (3) add vinegar and sodium acetate in the uniform mixture, and obtain the starter mixture after mixing again;

[0009] (4) the starter mixture is made into starter by a starter machine, the starter is dried for one hour, then is stacked in a starter room, the temperature and humidity of the starter room are controlled to be 22-28 DEG C and 70-90% respectively, the stacked starter is covered by an EPE pearl cotton foam box, and a gap of 2 cm is reserved at the lower part of the box to slightly exchange the environment in the box and the starter room;

[0010] (5) the starter is cultured in the starter room for 19-21 days, and the starter is turned 2-3 times during the culturing process, and the finished high-temperature starter is obtained when the temperature of the starter core approaches the room temperature.

[0011] Preferably, the starter mother in the step (1) accounts for 5% of the mass of the starter raw materials;

[0012] Preferably, the hot water in the step (2) accounts for 40% of the mass of the starter raw materials;

[0013] Preferably, the sodium acetate in the step (3) accounts for 0.3-1% of the mass of the starter raw materials;

[0014] Preferably, the PH value of the starter mixture in the step (3) is 5.8-6.5, and the starter mixture is weakly acidic;

[0015] Preferably, the temperature of the starter core in the culturing process in the starter room can reach 65 DEG C at most, and the temperature of the starter core in the high-temperature area higher than 60 DEG C can be kept for 3-4 days, and the temperature of the starter core in the temperature area higher than 55 DEG C-59 DEG C can be kept for 4-5 days;

[0016] Preferably, a thermometer is inserted in the position corresponding to the gap of the cover box, the depth of the thermometer inserted into the starter is 5 cm, and the mercury column of the thermometer penetrates the cover of the foam box to be exposed outside to facilitate observation;

[0017] Preferably, the finished high-temperature starter is golden yellow and in the shape of a chrysanthemum.

[0018] Preferably, the starter raw materials are at least one of wheat and beans.

[0019] Compared with the prior art, the present application has the following beneficial effects:

[0020] The present application is a starter-making process for improving the temperature of the core of liquor starter, which improves the temperature of the core of the liquor starter and shortens the culturing time of the finished high-temperature starter in the starter room by controlling the temperature and humidity of the starter room and adding a certain amount of vinegar and sodium acetate in the uniform mixture, and saves the resource and time cost. +The temperature rising rate of the dough block is improved, a weak acid environment capable of inhibiting the growth of spoilage bacteria is created by introducing vinegar, and various beneficial bacteria are provided with a favorable growth environment; the high-temperature Daqu with high quality can be produced by improving the temperature of the core of the starter, and the liquor with rich aroma can be produced, the method is simple, the effect is intuitive, and the starter-making process is excellent in controllability. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 The figure is a comparison chart of the temperature change curves of the core of the starter corresponding to the ambient temperature of the 1-3 starter rooms in the first embodiment of the application;

[0022] Figure 2 The figure is a comparison chart of the temperature change curves of the core of the starter corresponding to different salts of the 4-6 starter rooms in the second embodiment of the application;

[0023] Figure 3 The figure is a comparison chart of the temperature change curves of the core of the starter corresponding to the ambient humidity of the 7-9 starter rooms in the third embodiment of the application;

[0024] Figure 4 The figure is a comparison chart of the temperature change curves of the core of the starter corresponding to the ambient humidity of the 7-9 starter rooms in the third embodiment of the application; DETAILED DESCRIPTION

[0025] In order to better understand the content of the application, the application will be further described below in combination with specific embodiments and drawings. The following embodiments are based on the technology of the application, and detailed implementation modes and operation steps are given, but the protection scope of the application is not limited to the following embodiments.

[0026] The starter-making process for improving the temperature of the core of liquor starter of the application improves the temperature of the core of the starter by controlling the ambient temperature and humidity and adding a certain amount of vinegar and sodium acetate, so as to produce high-temperature Daqu with high quality, and further produce the liquor with rich aroma; the specific starter-making process of the application is as follows:

[0027] 1. Adding starter mother to obtain liquor starter powder: grinding the starter-making raw materials to obtain uneven particle size, adding 5% of the starter mother in the starter-making raw materials, and stirring uniformly to obtain the liquor starter powder;

[0028] 2. Mixing with water to obtain uniform ingredients: quantitatively spraying 40% of the hot water in the starter-making raw materials into the liquor starter powder, and stirring while spraying to obtain uniform ingredients;

[0029] 3. Adding salt to prepare the mixed starter: 0.3%-1% of sodium acetate (NaAC) and trace amount of vinegar are added to the uniform mixture, and the mixture is mixed again to obtain the mixed starter. 10g of the mixed starter is weighed and added to 50ml of distilled water, and stirred until uniform. After one hour, the supernatant is taken, and the pH value is measured to be 5.8-6.5;

[0030] 4. Placing the starter pieces prepared by the starter piece making machine into the starter room: the mixed starter is prepared into starter pieces by the starter piece making machine. After airing for one hour, the starter pieces are stacked into the starter room. The temperature in the starter room is controlled to be 22-28℃, and the humidity in the starter room is controlled to be 70%-90%. The stacked starter pieces are covered again with the EPE pearl cotton foam box. A 2cm gap is reserved at the lower part of the box to allow the environment in the box to exchange slightly with the environment in the starter room. A thermometer is inserted into the position corresponding to the gap of the covered box. The depth of the thermometer inserted into the starter pieces is 5cm. The thermometer penetrates the foam box cover to expose the mercury column outside to facilitate observation.

[0031] 5. Turning the starter and preparing high-temperature Daqu: the starter is turned 2-3 times during the starter room cultivation process. The temperature of the starter core stays at high temperature above 55℃ for a long time during the starter room cultivation process. The temperature of the starter core can still rise to above 55℃ after the first turning. After the starter room cultivation time reaches 19-21 days, high-quality high-temperature Daqu for preparing Maotai-flavor liquor is prepared. The high-temperature Daqu can be used for liquor brewing after being stored for 3-4 months.

[0032] The above-mentioned method of the present application greatly shortens the starter room cultivation time. The temperature of the starter core can be as high as 65℃. It is a high-efficiency and fast Daqu making process for increasing the temperature of the starter core of liquor starter. In the development process of the starter pieces, the temperature of the starter core stays at high temperature above 60℃ for 3-4 days. The temperature of the starter core stays at high temperature above 55-59℃ for a longer time, i.e. 4-5 days. The finished product is high-quality high-temperature Daqu with golden yellow chrysanthemum shape.

[0033] The present application is suitable for various Daqu raw materials, such as wheat, beans or mixture of the two, or other mixtures for liquor making, etc. The starter mother liquor is the starter mother liquor for liquor. The optimal temperature in the starter room is 22-28℃, which is beneficial to the growth and development of microorganisms and the preparation of high-quality high-temperature Daqu. The optimal humidity in the starter room is 70%-90%, which is beneficial to the growth of various microorganisms and various bacteria, so that the temperature of the finished product is stabilized to be above 60℃, which lays a foundation for producing Maotai-flavor liquor with rich aroma. The temperature control can be realized by using air conditioner without wind. The humidity control can be realized by using humidifier.

[0034] The present application adds vinegar and sodium acetate in the process of making high-temperature Daqu, the sodium acetate is analytical pure, and in 100 kg of Daqu raw materials, the amount of vinegar is 10-15 ml, and the total acid content in 100 ml of vinegar is 5.0-5.5 g; the high-temperature Daqu obtained by adding vinegar and sodium acetate has the following advantages: because of the introduction of alkali metal ion Na + , the moving speed of Na + is accelerated in the presence of moisture, so that the temperature rising rate of the Daqu block is increased; and because of the presence of trace amount of acetic acid, the PH value in the Daqu blank is in a weak acid environment of 5.8-6.5, the weak acid environment inhibits the growth of spoilage bacteria, and at the same time provides a growth environment for various beneficial bacteria, which is extremely beneficial to the cultivation and development of liquor Daqu.

[0035] The present application will be described in detail in the following specific examples:

[0036] Example 1:

[0037] 1. Grind 100 kg of wheat into coarse flour with uneven particle size using a grinding machine, add 5 kg of liquor Daqu mother liquor to the coarse flour, and stir evenly to obtain liquor Daqu powder;

[0038] 2. Quantitatively spray 40 kg of hot water at 30℃ into the liquor Daqu powder, and stir while spraying to obtain uniform ingredients;

[0039] 3. Pass the uniform ingredients through a briquetting machine to form Daqu blanks, and after airing the Daqu blanks for one hour, divide the Daqu blanks into three equal parts and stack them into three identical Daqu rooms, the Daqu blanks are placed in the same way, and the environmental temperature of the three Daqu rooms is controlled as follows: the environmental temperature of the 1st Daqu room is 16℃, the environmental temperature of the 2nd Daqu room is 24℃, and the environmental temperature of the 3rd Daqu room is 32℃; the environmental humidity of the Daqu rooms is all controlled at 50%; cover the placed Daqu heap with an EPE pearl cotton foam box, and leave a 2 cm gap at the lower edge of the box to slightly exchange the environment inside the box with the Daqu room; insert a thermometer at the position corresponding to the gap of the covered box, the depth of the thermometer inserted into the Daqu blank is 5 cm, and the mercury column of the thermometer penetrates the foam box cover to be exposed to the outside for easy observation;

[0040] 4. Record the temperature of the Daqu core once a day at 8 am, and after recording the temperature of the Daqu core on the 7th day and the 15th day, turn the Daqu block upside down, and record the temperature for a total of 30 days;

[0041] In this example, only the environmental temperature of the Daqu blank is changed, and no salt is added, and the humidity is 50%;

[0042] 1 Qu room: the ambient temperature is 16℃, the prepared Qu product is low-temperature Qu, and the internal Qu core of the finished Qu product is mostly gray. 2 Qu room: the ambient temperature is 24℃, the prepared Qu product is high-temperature Qu, and the internal Qu core of the finished Qu product is mainly yellow. 3 Qu room: the ambient temperature is 32℃, although the corresponding Qu core temperature is the highest, after Qu turning on the 7th day, the Qu core temperature cannot rise to above 50℃, and the finished Qu product is of poor quality, and the internal Qu core is mostly black, and the Qu product yield in the later brewing process is low.

[0043] Please refer to Figure 1 , which is a comparison chart of the Qu core temperature change curves corresponding to the ambient temperatures of the three Qu rooms in the embodiment 1-3 of the present application; from Figure 1 , it can be seen that the Qu room ambient temperature of 24℃ is the best, which is more conducive to the growth and development of microorganisms, and can prepare better high-temperature Daqu, and at this temperature, the Qu core temperature stays at a high temperature of more than 55℃ for a long time, and the Qu core temperature can still rise to above 55℃ after the first Qu turning; however, because the humidity is only 50%, the Qu core stays in a high temperature area of more than 60℃ for only 2 days; after 20 days, the curve is close to a straight line, and the Qu core temperature is close to the room temperature, indicating that the growth and development period of microorganisms tends to end.

[0044] Example 2

[0045] 1. Grind 100 kg of wheat into coarse wheat flour with uneven particle size using a grinding machine, add 5 kg of white liquor Qu mother to the coarse wheat flour, and stir uniformly to obtain liquor Qu powder;

[0046] 2. Quantitatively spray 40 kg of 30℃ hot water into the liquor Qu powder, and stir while spraying to obtain uniform ingredients;

[0047] 3. Divide the uniform ingredients into three equal parts, then add an equal amount (0.5 kg) of sodium chloride (NaCl), sodium carbonate (Na2CO3), and sodium acetate (NaAC) to each of the three parts of uniform ingredients, respectively, wherein 10 ml of vinegar is further added to the part of ingredients with sodium acetate, and mix uniformly to obtain three parts of liquor Qu mixed ingredients. Take 10 g of each part of liquor Qu mixed ingredients and add it to 50 ml of distilled water, and stir until uniform. After one hour, take the upper clear liquid, and measure the pH value using a pH meter, as shown in Table 1.

[0048] 4. Pass each part of liquor Qu mixed ingredients through a briquetting machine to form Qu briquettes, and air dry the Qu briquettes for one hour. Then, equally stack each part of Qu briquettes into three Qu rooms (4-6 Qu rooms) of the same size, and the ambient temperature and humidity of each Qu room are 20℃ and 50%, respectively. Cover the stacked Qu briquettes with EPE pearl cotton foam boxes again, and leave a 2 cm gap at the lower edge of the cover box to allow slight exchange of the environment inside the cover box and the Qu room. Insert a thermometer into the position corresponding to the gap of the cover box of the Qu briquettes, and the depth of the thermometer inserted into the Qu briquettes is 5 cm. The thermometer penetrates the cover of the foam box so that the mercury column is exposed to the outside to facilitate observation.

[0049] 5. Record the temperature of the core once a day at 8am, and after recording the temperature of the core on the 7th day and the 15th day, turn the dough block upside down, and record the temperature of the core for a total of 30 days.

[0050] Table 1. Influence of different salts on the pH of the dough

[0051] Koji room number Salt PH value Koji core high-temperature days Koji core maximum temperature 4 Sodium chloride 7.0 3 58 5 Sodium carbonate 8.5 0 45 6 Soy sauce and sodium acetate 6.5 6 61

[0052] In this embodiment, only the type of salt added to the ingredients is changed, and the temperature of the koji chamber is 24℃ and the humidity is 50%.

[0053] 4. Koji chamber: the sodium chloride added to the uniform ingredients, the maximum temperature of the core is less than 45℃. 5. Koji chamber: the sodium carbonate added to the uniform ingredients, the alkalinity is strong, the pH value reaches 8.5; the strong alkalinity inhibits the growth of various bacteria, which is not conducive to the cultivation of liquor koji, resulting in that the maximum temperature of the core in the 5 koji chamber is only 45℃. 6. Koji chamber: the vinegar and sodium acetate added to the uniform ingredients, the maximum temperature of the core reaches 61℃, and the core temperature stays in the high temperature zone of more than 60℃ for 3 days and stays in the medium temperature zone of 55℃-59℃ for 4 days.

[0054] Please refer to Figure 2 , which is the comparison diagram of the core temperature change curves corresponding to different salts in the three koji chambers of the embodiment 4-6; as shown in the diagram, the addition of vinegar and sodium acetate in the uniform ingredients is more conducive to the cultivation of high-temperature koji, Figure 1 , and the core temperature of the 6 koji chamber rises to the maximum temperature of the core in 4 days, while Figure 2 , the core temperature of the 4 koji chamber rises to the maximum temperature of the core in less than 2 days, which is because the smaller alkali metal ion Na + moves faster under the condition of having certain moisture, and the heat can be transferred at a faster speed, so that the heating rate is rapidly improved; and the weak acid environment inhibits the growth of spoilage bacteria, and provides a growth environment conducive to various beneficial bacteria.

[0055] Example Three:

[0056] 1. Grind 100 kg of wheat into coarse wheat flour with uneven particle size using a grinder, add 5 kg of liquor koji mother to the coarse wheat flour, and stir uniformly to obtain liquor koji powder;

[0057] 2. Quantitatively spray 40 kg of hot water at 30℃ into the liquor koji powder, and stir while spraying to obtain uniform ingredients;

[0058] 3. The uniform ingredients are made into dough pieces by a dough making machine, the dough pieces are dried for one hour, then the dough pieces are divided into three equal parts and stacked into three dough rooms with the same size, the dough pieces are placed in the same way, and the environment temperature of the three dough rooms is 24℃, and the environment humidity of the three dough rooms is controlled as follows: the environment humidity of the 7th dough room is 20%, the environment humidity of the 8th dough room is 40%, and the environment humidity of the 9th dough room is 80%; the stacked dough pieces are covered with EPE pearl cotton foam boxes again, and a 2cm gap is reserved at the lower part of the cover box to slightly exchange the environment in the box and the dough room; a thermometer is inserted into the position corresponding to the gap of the cover box of the dough piece, the depth of the thermometer inserted into the dough piece is 5cm, and the mercury column of the thermometer is exposed outside the cover box to facilitate observation;

[0059] 4. The temperature of the dough core is recorded once a day at 8am, and the dough pieces are turned over after the temperature of the dough core is recorded on the 7th day and the 15th day, and the total recording time is 30 days;

[0060] In this embodiment, only the environment humidity of the dough room of the dough piece is changed, and no salt is added, and the environment temperature of the dough room is 24℃;

[0061] The environment humidity of the 7th dough room is 20%, the highest temperature of the dough core is 49℃, the temperature in the range of 30-40℃ is reached for 13 days under the humidity, which is suitable for the development of low-temperature koji, and the finished koji is mostly grayish white. The environment humidity of the 8th dough room is 40%, the highest temperature of the dough core is 58℃, and the dough core temperature stays in the high-temperature area of more than 55℃ for only one day, which is suitable for the development of medium-temperature koji. The environment humidity of the 9th dough room is 80%, the highest temperature of the dough core is 65℃, and the dough core temperature stays in the high-temperature area of more than 60℃ for 3 days, and the dough core temperature stays in the medium-temperature area of 55-59℃ for 4 days, which is beneficial to cultivate high-quality high-temperature koji, and the finished koji is mostly golden yellow in chrysanthemum shape.

[0062] Please refer to Figure 3 for the comparison chart of the environment humidity of the 7th-9th dough rooms and the change curve of the temperature of the dough core. As shown in the chart, the environment humidity of the dough room is best at 80%, and the relatively humid environment is beneficial to the growth of various microorganisms and various bacteria, and the temperature of the dough core of the finished koji can be stably reached above 60℃.

[0063] Example Four

[0064] Compared with Example Two, 0.5kg of sodium acetate and 10ml of vinegar are added in step 3 of Example Four, and the environment temperature of the dough room is controlled at 24℃ and the environment humidity is controlled at 80% in step 4; the dough pieces of this embodiment are divided into two equal parts and placed into two dough rooms with the same size for reproducibility experiment, and the change curves of the temperature of the dough core are curve 10 and curve 11;

[0065] Please refer to Figure 4A comparison chart of the temperature change curve of Example 4 and the curves 2, 6 and 9 in Examples 1-3; from the chart, it can be seen that the curves 10 and 11, the humidity of the curve chamber is controlled at 80%, the ambient temperature of the curve chamber is 24℃, and vinegar and sodium acetate are added in both, the two curves are basically coincided, indicating that the method is stable and reliable, reproducible, and is beneficial to produce stable Qu products and ensure the flavor stability of the liquor; the highest temperature of the curve core of the curves 10 and 11 reaches 65℃, and from the measured data, the curve core temperature stays in the high temperature zone of greater than 60℃ for 3-4 days, after the first turning, the curve core temperature stays in the temperature zone of greater than 55℃-59℃ again for 4-5 days, and the time for cultivating high-temperature Daqu in the curve chamber is 19-21 days, and high-quality high-temperature Daqu with golden yellow chrysanthemum shape can be cultivated.

[0066] The above only describes the preferred embodiments of the present application, and the present application can have other forms of embodiments according to the above preparation method, and no longer lists one by one. Therefore, any skilled person in the art, without departing from the technical solution range of the present application, according to the technical essence of the present application, any simple modification, equivalent change and modification of the above embodiments, still belongs to the range of the technical solution of the present application.

Claims

1. A koji-making process for increasing the temperature of the core of liquor koji, characterized by, The application relates to a high-temperature Daqu production method. (1) obtaining unevenly-sized koji raw materials through a grinder, adding koji mother into the koji raw materials, and stirring to obtain koji powder; (2) quantitatively spraying hot water at 30 DEG C into the koji powder, and continuously stirring during the spraying process to obtain uniform materials; (3) adding vinegar and sodium acetate into the uniform materials, wherein the sodium acetate accounts for 0.3%-1% of the mass of the koji raw materials, and the mixture is stirred again to obtain koji mixture, wherein the pH value of the koji mixture is 5.8-6.5, and the koji mixture is weakly acidic; (4) forming Daqu blanks through a blank forming machine, airing the Daqu blanks for one hour, piling the Daqu blanks into a koji room, controlling the environment temperature of the koji room to be 22 DEG C-28 DEG C and the environment humidity of the koji room to be 70%-90%, and covering the piled Daqu blanks with an EPE pearl cotton foam box, wherein a 2cm gap is reserved at the lower part of the foam box to slightly exchange the environment in the box and the koji room; (5) culturing the Daqu blanks in the koji room for 19-21 days, and turning the Daqu blanks 2-3 times during the culturing process, and obtaining finished high-temperature Daqu when the temperature of the Daqu core approaches the room temperature. During the culturing process in the koji room, the temperature of the Daqu core can reach 65 DEG C at the highest, and the temperature of the Daqu core can stay in a high-temperature area higher than 60 DEG C for 3-4 days, and the temperature of the Daqu core can stay in a temperature area higher than 55 DEG C-59 DEG C for 4-5 days.

2. The process for improving the temperature of the core of the koji for Baijiu koji according to claim 1, characterized in that, The koji mother accounts for 5% of the mass of the koji raw materials in the step (1).

3. The process for improving the temperature of the core of the koji according to claim 1, wherein the process is characterized by, The hot water accounts for 40% of the mass of the koji raw materials in the step (2).

4. The process for improving the temperature of the core of the koji according to claim 1, wherein the process is characterized by, A thermometer is inserted into the position corresponding to the gap of the foam box, the depth of the thermometer inserted into the Daqu blank is 5cm, and the mercury column of the thermometer penetrates the foam box cover to be exposed outside to facilitate observation.

5. The process for improving the temperature of the core of the koji according to claim 1, wherein the process is characterized by, The prepared high-temperature Daqu is golden yellow and in the shape of chrysanthemum.

6. The process for improving the temperature of the core of the koji according to claim 1, wherein the process is characterized by, The koji raw materials are at least one of wheat and beans.

Images