Method for making high-temperature yeast by taking highland barley as main raw material

Abstract

The invention discloses a method for making high-temperature yeast by taking highland barley as a main raw material. The method comprises the following steps: S1, selecting raw materials: selecting high-quality highland barley, wheat and peas which are full in grains, free of impurities and mildew, removing dust, removing impurities, removing stones and selecting; step S2, primary crushing: crushing the selected peas into 4-6 peas, and ensuring that the fine powder passing through a 12-mesh sieve hole is 17 + / -3% and the whole grain is less than or equal to 1.5%; the invention relates to the technical field of preparation of high-temperature yeast. A sensory product of the highland barley high-temperature yeast shows unique advantages of the highland barley high-temperature yeast. Compared with conventional high-temperature yeast, the highland barley high-temperature yeast has the advantages that the highland barley high-temperature yeast is rich in yeast fragrance and remarkable in sauce flavor, and additionally has caramel fragrance and special fragrance of dark chocolate cakes, and due to the characteristics, the highland barley high-temperature yeast is richer and more complex in flavor expression.

Description

Technical Field

[0001] The invention relates to the technical field of high-temperature koji making, in particular to a method for making high-temperature koji using highland barley as a main raw material. Background Art

[0002] High-temperature Daqu can provide sauce-flavor substances or the prerequisite substances of sauce-flavor in the process of brewing Maotai-flavor liquor, because in the Daqu cultivation stage, due to the high temperature conditions, amino acids and sugars react to generate pyrazines and hydroxyl compounds, thus giving the liquor a unique flavor. A large number of empirical studies have found that compared with low-temperature koji making, liquor brewed by high-temperature Daqu has significant advantages in the types and quantities of aroma components. In addition, high-temperature Daqu contains rich microbial bacteria, enzymes and complex aroma substances, which play a decisive role in shaping the style and improving the quality of Maotai-flavor liquor.

[0003] At present, liquor manufacturers mainly use wheat as raw material when producing high-temperature Daqu. Wheat becomes an ideal matrix for bacterial growth due to its strong adhesion and rich nutritional value. However, in the present invention, highland barley is innovatively used as the main raw material for making koji, supplemented with peas and a small amount of wheat to make high-temperature Daqu. Highland barley is famous for its significant characteristics such as high protein, high fiber, high vitamins, low fat and low sugar, but its adhesion is relatively weak. Therefore, peas are cleverly used to make up for this deficiency, while retaining a small amount of wheat to ensure the best effect. Summary of the invention

[0004] To achieve the above object, the technical solution of the present invention is: a method for making high-temperature koji with highland barley as the main raw material, comprising the following steps:

[0005] Step S1: Raw material selection: Select high-quality highland barley, wheat and peas with full grains, no impurities and no mildew, remove dust, impurities and stones;

[0006] Step S2: primary crushing: crush the selected peas into 4-6 petals, requiring that the fine powder passing through a 12-mesh sieve is between 17±3%, and the whole grain is ≤1.5%;

[0007] Step S3: mixing ingredients: mixing the first-stage crushed peas with highland barley and wheat in a ratio of 2:5:3;

[0008] Step S4: Secondary crushing: Highland barley, wheat and primary crushed peas are accurately mixed in a certain proportion and then subjected to secondary crushing;

[0009] Step S5: Add water and mix the ingredients: add an appropriate amount of water to mix evenly and knead the ingredients into a ball without making them sticky;

[0010] Step S6: Pressing and forming: using a koji making machine to make koji, the koji block is 24 cm long, 16 cm wide, and 8-10 cm high, and the weight of the new koji is 4-5 kg;

[0011] Step S7: drying the koji: after the koji blank is pressed and formed, it needs to be dried on a turnover vehicle, but the time should not be too long, generally controlled within 10-15 minutes;

[0012] Step S8: Adding mother koji: When the koji blocks are arranged in the room, sprinkle 5%-6% of mother koji on the surface of each layer of the koji blocks, and sprinkle it evenly on the surface of the koji blocks; the finer the mother koji is, the better, in the form of dust;

[0013] Step S9: Bringing the koji into the room: Before entering the room, clean the room, spread a layer of steamed rice husks on the ground and then spread 7-10 cm thick wheat straw to prevent the koji from sticking to the ground; when arranging, place the long side of the koji on the ground, and leave a 20 cm distance around the wall to surround it with straw;

[0014] Step S10: Cultivation of high-temperature Daqu is to adjust the humidity and temperature in the Qu room by turning the Qu and opening windows appropriately, thereby controlling the temperature rise fermentation and water volatilization of the Qu blank, and finally allowing the beneficial microorganisms to grow and enrich well;

[0015] Step S11: Turning the koji for the first time: After the koji blocks are piled up in the room, the temperature of the koji blocks will rise step by step, generally reaching above 60°C in 9-11 days, at which time the koji blocks begin to be noticeably hot; the first turning of the koji is generally about 10 days after entering the room. If the koji is turned too early, the koji blocks in the lower layer will have a raw grain taste, and if it is turned too late, the koji blocks will ferment too vigorously; the first turning of the koji is from 5 layers to 7 layers. At this time, since the koji blocks are still relatively wet and soft, and the rice straw has become too wet and soft, it is necessary to isolate the koji blocks with dry wheat straw, and the upper and lower koji blocks need to be swapped. A large amount of moisture and heat will be emitted during the turning of the koji, and the koji block temperature will drop to about 45°C, but after 4-5 days, the temperature will gradually rise to about 60 degrees; starting from the second day of cultivation, the indoor humidity is relatively high, and moisture is drained twice a day in the morning and evening, each time for 10-30 minutes;

[0016] Step S12: Turning the koji for the second time: generally about 20 days after entering the room, turning from 7 layers to 8 layers, and at the same time, the straw wrapping the koji blocks and the straw around the bottom of the koji pile should be removed. This is because a lot of energy is consumed after the first turning of the koji. If the number of stacking layers is not increased, the culture temperature is not easy to reach the top temperature (above 60°C) after the first turning of the koji. At the same time, it is also to better promote the growth of the bacteria and the volatilization of the water inside the koji;

[0017] Step S13: The third koji turning: generally about 30 days after entering the house, the 8-layer koji is turned into 9-layer koji. The fire-exposed positions of the koji blocks are adjusted by turning the koji again, and the residual moisture inside the remaining koji blocks is discharged. At the same time, the straw adhering to the surface of the koji blocks should also be removed.

[0018] Step S14: The color and aroma of the high-temperature Daqu change as follows: at the beginning, it is off-white, and the block has the fragrance of highland barley; when the block temperature reaches about 45°C, the block has a faint pea aroma (the block is beige); when the temperature is in the range of 50-58°C, the block color changes to light brown, with a distinct aroma; when the temperature reaches above 62°C, the block color changes to dark brown;

[0019] Step S15: After 40 days of cultivation, the temperature of the high-temperature koji is basically the same as the room temperature, the core of the koji becomes hard, and the moisture content is about 14%.

[0020] Preferably, in step S4, after the secondary crushing, the bran is in the form of flakes, and the core is in the form of powder or granules, i.e., "the core is rotten but the bran is not rotten", and about 80% of the fine powder passes through a 20-mesh sieve.

[0021] Preferably, the step S6 is press-molded, and the operating speed and pressing strength of the koji-making machine are adjusted before koji making, so that the produced koji blocks meet the following standards when entering the room: six smooth sides (no burrs or flying tips), four full corners (no loose edges or missing corners), uniform moisture (no white dry pastry), appropriate hardness (the koji is not loose when pressed by hand, and feels firm), uniform thickness, and a thickness of 9±1 cm.

[0022] Preferably, in step S9, the koji blocks are put into the room, and each koji block is separated by straw in the middle. The straw needs to be rolled into a simple figure 8 shape. The purpose of inserting the straw is to prevent the koji blocks from sticking to each other, so as to facilitate ventilation, heat dissipation and moisture removal of the koji blocks.

[0023] Preferably, in step S9, the koji blanks are put into the room. When the first layer of large koji is full, a 3-4 cm wide bamboo board is used to separate it and a 2-4 cm thick layer of straw is spread on it. Then the second layer of koji is placed in sequence according to the above steps. The third layer is arranged in a "tic-tac-toe" shape, with two horizontal and two vertical arrangements, until the fifth layer is placed.

[0024] Preferably, in step S9, when the koji blocks are brought into the room, the koji pile needs to be covered with straw, and water accounting for about 1% of the weight of the whole koji raw materials in the room needs to be sprinkled on the straw to reduce the phenomenon of dry skin of the koji blocks.

[0025] Preferably, in step S9, the koji blocks are brought into the room, a thermometer is inserted in the middle of the koji blocks about 80 cm away from the outermost row, with a depth of about 7-8 cm, and a hygrometer is hung on the wall inside the door for easy observation, and the doors and windows are closed to keep the koji blocks warm and humid.

[0026] Preferably, step S12 is the second turning over, and after completion, heat preservation is mainly performed, and moisture removal is supplemented.

[0027] Beneficial Effects

[0028] The sensory taste of high-temperature high-barley koji shows its unique advantages; it has a strong koji aroma and a significant sauce flavor. Compared with conventional high-temperature koji, it also has a special aroma of caramel and dark chocolate cake. These characteristics make the high-temperature high-barley koji more rich and complex in flavor.

[0029] Among the flavor substances of high-temperature high-barley koji, there are rich types of acids, pyrazines, furans, and terpenes; in particular, 2,6-dimethylpyrazine, 2-isopropyl-5-methylpyrazine, 2-vinyl-6-methylpyrazine, 3-methylpyrazine and other ingredients in high-temperature high-barley koji all emit the aroma of roasted nuts, making the sensory experience of high-temperature high-barley koji more rich and pleasant;

[0030] The innovation of using highland barley as the main raw material for high-temperature koji making not only enriches the varieties of high-temperature koji but also enriches the categories of highland barley koji, and provides new possibilities for the subsequent production of highland barley liquor. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The present invention provides a koji making process flow chart for a method for making high-temperature koji using highland barley as the main raw material. DETAILED DESCRIPTION

[0032] The present invention will be described in detail below in conjunction with the accompanying drawings. Figure 1 As shown, a method for making high-temperature koji using highland barley as the main raw material.

[0033] The purpose of the present invention is to provide a method for preparing high-temperature highland barley qu by utilizing the particularity and scarcity of highland barley raw materials.

[0034] The embodiment of the present invention provides a method for making Daqu, comprising mixing selected highland barley, wheat and peas in a certain proportion, and crushing them in grades; then mixing the materials and stepping on the koji to obtain koji blanks, and finally culturing them in a room, and when entering the room, a layer of mother koji powder is evenly sprinkled on the surface of each koji blank, and then the koji blanks are placed at intervals for fermentation and culturing, so as to obtain high-temperature highland barley Daqu.

[0035] The Daqu of the embodiment of the present invention undergoes the processes of raw material selection, crushing, mixing, stepping on the koji, fermentation of the koji embryo, and acceptance during the production process, and the entire production process is strictly controlled, so the high-temperature barley Daqu produced has a strong aroma-generating ability and high quality.

[0036] Embodiment: A method for making high-temperature koji using highland barley as the main raw material comprises the following steps:

[0037] Step S1: Raw material selection: Select high-quality highland barley, wheat and peas with full grains, no impurities and no mildew, remove dust, impurities and stones;

[0038] Step S2: primary crushing: crush the selected peas into 4-6 petals, requiring that the fine powder passing through a 12-mesh sieve is between 17±3%, and the whole grain is ≤1.5%;

[0039] Step S3: mixing ingredients: mixing the first-stage crushed peas with highland barley and wheat in a ratio of 2:5:3;

[0040] Step S4: Secondary crushing: Highland barley, wheat and primary crushed peas are accurately mixed in a certain proportion and then subjected to secondary crushing;

[0041] The grinding of raw materials directly affects the quality of the koji. It is required that the bran should be in flakes and the core should be in powdery form after grinding, that is, "the core is rotten but the skin is not rotten", and about 80% of the fine powder should pass through a 20-mesh sieve. If the grinding is too fine, the koji blocks will be sticky and the internal gaps of the koji blocks will be small, which will cause the moisture and temperature to be difficult to volatilize, which will easily cause the core of the koji to be watery and the fermentation to be imperfect; if the grinding is too coarse, the internal gaps of the koji blocks will be too large, and the moisture and temperature will be difficult to maintain, causing the koji blocks to dry and crack prematurely, the core to grow, and the surface to mold.

[0042] Step S5: Add water and mix the ingredients: add an appropriate amount of water to mix evenly and knead the ingredients into a ball without making them sticky;

[0043] The amount of water added and whether the mixing is uniform are closely related to the quality of Daqu. If the water content is too high, the qu billet is not easy to shape, which is not conducive to the reproduction of microorganisms. In addition, the qu billet grows too fast during the cultivation process, causing sourness, and is prone to collapse when piled up, affecting the quality of Daqu. If the water content is too low, the qu billet heats up slowly, hindering the reproduction of microorganisms and affecting the quality of Daqu.

[0044] Step S6: Pressing and forming: using a koji making machine to make koji, the koji block is 24 cm long, 16 cm wide, and 8-10 cm high, and the weight of the new koji is 4-5 kg;

[0045] Step S7: drying the koji: after the koji blank is pressed and formed, it needs to be dried on a turnover vehicle, but the time should not be too long, generally controlled within 10-15 minutes;

[0046] Step S8: Adding mother koji: When the koji blocks are arranged in the room, sprinkle 5%-6% of mother koji on the surface of each layer of the koji blocks, and sprinkle it evenly on the surface of the koji blocks; the finer the mother koji is, the better, in the form of dust;

[0047] Step S9: Qu blanks enter the room: Before entering the room, clean the room, spread a layer of steamed rice husks on the ground and then spread 7-10 cm thick wheat straw to prevent the Qu blanks from sticking to the ground; when arranging, place the long side of the Qu blank on the ground, and leave 20 cm distance around the wall to surround the straw; each piece of Qu is separated by straw, and the straw needs to be rolled into a simple 8-shaped shape. The purpose of inserting the straw is to prevent the Qu blocks from sticking to each other, which is convenient for ventilation, heat dissipation and moisture removal of the Qu blocks. When the first layer of Daqu is full, separate it with a 3-4 cm wide bamboo board and spread a layer of 2-4 cm thick straw on it, and then place the second layer of Qu in sequence according to the above steps. The third layer is arranged in a "well-shaped" arrangement of two horizontal and two vertical, until it is placed to the 5th layer. After one row is full of 5 layers, the second row is arranged. Pay attention to reserving a certain amount of space for turning the Qu. After the Daqu is arranged in the room, it is necessary to cover the Qu pile with straw, and sprinkle water accounting for about 1% of the weight of the whole room Qu raw material on the straw, in order to reduce the phenomenon of dry skin of Qu blocks. Finally, insert the thermometer in the middle of the block about 80cm away from the outermost row of blocks, with a depth of about 7-8cm. Hang the hygrometer on the wall inside the door for easy observation. Close the doors and windows to keep the temperature and moisture in.

[0048] Step S10: The cultivation of high-temperature Daqu is to adjust the humidity and temperature in the Qu room by turning the Qu and opening windows appropriately, thereby controlling the temperature rise fermentation and water volatilization of the Qu blank, and finally allowing the beneficial microorganisms to grow well and enrich; The cultivation of high-temperature Daqu is to adjust the humidity and temperature in the Qu room by turning the Qu and opening windows appropriately, thereby controlling the temperature rise fermentation and water volatilization of the Qu blank, and finally allowing the beneficial microorganisms to grow well and enrich. The quality of Daqu depends largely on the temperature changes during the fermentation process of the Qu blank.

[0049] Step S11: Turning the koji for the first time: After the koji blocks are piled up in the room, the temperature of the koji blocks will rise step by step, generally reaching above 60°C in 9-11 days, at which time the koji blocks begin to be noticeably hot; the first turning of the koji is generally about 10 days after entering the room. If the koji is turned too early, the koji blocks in the lower layer will have a raw grain taste, and if it is turned too late, the koji blocks will ferment too vigorously; the first turning of the koji is from 5 layers to 7 layers. At this time, since the koji blocks are still relatively wet and soft, and the rice straw has become too wet and soft, it is necessary to isolate the koji blocks with dry wheat straw, and the upper and lower koji blocks need to be swapped. A large amount of moisture and heat will be emitted during the turning of the koji, and the koji block temperature will drop to about 45°C, but after 4-5 days, the temperature will gradually rise to about 60 degrees; starting from the second day of cultivation, the indoor humidity is relatively high, and moisture is drained twice a day in the morning and evening, each time for 10-30 minutes;

[0050] Step S12: Turning the koji for the second time: generally about 20 days after entering the room, turning from 7 layers to 8 layers, and at the same time, the straw wrapping the koji blocks and the straw around the bottom of the koji pile should be removed. This is because a lot of energy is consumed after the first turning of the koji. If the number of stacking layers is not increased, the culture temperature is not easy to reach the top temperature (above 60°C) after the first turning of the koji. At the same time, it is also to better promote the growth of the bacteria and the volatilization of the water inside the koji;

[0051] Step S13: The third koji turning: generally about 30 days after entering the house, the 8-layer koji is turned into 9-layer koji. The fire-exposed positions of the koji blocks are adjusted by turning the koji again, and the residual moisture inside the remaining koji blocks is discharged. At the same time, the straw adhering to the surface of the koji blocks should also be removed.

[0052] Step S14: The color and aroma of the high-temperature Daqu change as follows: at the beginning, it is off-white, and the block has the fragrance of highland barley; when the block temperature reaches about 45°C, the block has a faint pea aroma (the block is beige); when the temperature is in the range of 50-58°C, the block color changes to light brown, with a distinct aroma; when the temperature reaches above 62°C, the block color changes to dark brown;

[0053] Step S15: After 40 days of cultivation, the temperature of the high-temperature koji is basically the same as the room temperature, the core of the koji becomes hard, and the moisture content is about 14%.

[0054] In the specific implementation process, step S4: after the secondary crushing, the bran is in the form of flakes, and the core is in the form of powder particles, that is, "the core is rotten but the bran is not rotten", and the fine powder passing through the 20-mesh sieve is about 80%.

[0055] In the specific implementation process, the step S6 is pressed and formed. Before making the koji, the operating speed and pressing strength of the koji making machine are adjusted so that the produced koji blocks meet the following standards when entering the room: six smooth sides (no burrs or flying tips), four full corners (no loose edges or missing corners), uniform moisture (no white dry pastry), appropriate hardness (the koji is not loose when pressed by hand, and feels firm), uniform thickness, and a thickness of 9±1 cm.

[0056] In the specific implementation process, in step S9, the koji blocks are put into the room, and each koji block is separated by straw in the middle. The straw needs to be rolled into a simple figure 8 shape. The purpose of stuffing the straw is to prevent the koji blocks from sticking to each other, so as to facilitate ventilation, heat dissipation and moisture removal of the koji blocks.

[0057] In the specific implementation process, in step S9, the koji blanks are put into the room. When the first layer of large koji is full, a 3-4 cm wide bamboo board is used to separate it and a 2-4 cm thick layer of straw is spread on it. Then the second layer of koji is placed in sequence according to the above steps. The third layer is arranged in a "tic-tac-toe" shape, with two horizontal and two vertical arrangements, until the fifth layer is placed.

[0058] In the specific implementation process, in step S9, when the koji blocks are brought into the room, it is necessary to cover the koji pile with straw, and sprinkle water accounting for about 1% of the weight of the whole koji raw materials on the straw to reduce the dry skin phenomenon of the koji blocks.

[0059] In the specific implementation process, in step S9, the koji blocks are brought into the room, a thermometer is inserted in the middle of the koji blocks about 80 cm away from the outermost row of koji blocks, with a depth of about 7-8 cm, and a hygrometer is hung on the wall inside the door for easy observation, and the doors and windows are closed to keep the koji blocks warm and humid.

[0060] In the specific implementation process, step S12 is the second turning of the song. After completion, heat preservation should be the main focus, and moisture removal should be the auxiliary focus.

[0061] The above technical solutions only reflect the preferred technical solutions of the technical solutions of the present invention. Some changes that may be made to certain parts thereof by technicians in this technical field all reflect the principles of the present invention and fall within the protection scope of the present invention.

Claims

1. A method for making high-temperature koji using highland barley as the main raw material, characterized in that: The steps include: Step S1: Raw material selection: Select high-quality highland barley, wheat and peas with full grains, no impurities and no mildew, remove dust, impurities and stones; Step S2: primary crushing: crush the selected peas into 4-6 petals, requiring that the fine powder passing through a 12-mesh sieve is between 17±3%, and the whole grain is ≤1.5%; Step S3: mixing ingredients: mixing the first-stage crushed peas with highland barley and wheat in a ratio of 2:5:3; Step S4: Secondary crushing: Highland barley, wheat and primary crushed peas are accurately mixed in a certain proportion and then subjected to secondary crushing; Step S5: Add water and mix the ingredients: add an appropriate amount of water to mix evenly and knead the ingredients into a ball without making them sticky; Step S6: Pressing and forming: using a koji making machine to make koji, the koji block is 24 cm long, 16 cm wide, and 8-10 cm high, and the weight of the new koji is 4-5 kg; Step S7: drying the koji: after the koji blank is pressed and formed, it needs to be dried on a turnover vehicle, but the time should not be too long, generally controlled within 10-15 minutes; Step S8: Adding mother koji: When the koji blocks are arranged in the room, sprinkle 5%-6% of mother koji on the surface of each layer of the koji blocks, and sprinkle it evenly on the surface of the koji blocks; the finer the mother koji is, the better, in the form of dust; Step S9: Bringing the koji into the room: Before entering the room, clean the room, spread a layer of steamed rice husks on the ground and then spread 7-10 cm thick wheat straw to prevent the koji from sticking to the ground; when arranging, place the long side of the koji on the ground, and leave a 20 cm distance around the wall to surround it with straw; Step S10: Cultivation of high-temperature Daqu is to adjust the humidity and temperature in the Qu room by turning the Qu and opening windows appropriately, thereby controlling the temperature rise fermentation and water volatilization of the Qu blank, and finally allowing the beneficial microorganisms to grow and enrich well; Step S11: Turning the koji for the first time: After the koji blocks are piled up in the room, the temperature of the koji blocks will rise step by step, generally reaching above 60°C in 9-11 days, at which time the koji blocks begin to be noticeably hot; the first turning of the koji is generally about 10 days after entering the room. If the koji is turned too early, the koji blocks in the lower layer will have a raw grain taste, and if it is turned too late, the koji blocks will ferment too vigorously; the first turning of the koji is from 5 layers to 7 layers. At this time, since the koji blocks are still relatively wet and soft, and the rice straw has become too wet and soft, it is necessary to isolate the koji blocks with dry wheat straw, and the upper and lower koji blocks need to be swapped. A large amount of moisture and heat will be emitted during the turning of the koji, and the koji block temperature will drop to about 45°C, but after 4-5 days, the temperature will gradually rise to about 60 degrees; starting from the second day of cultivation, the indoor humidity is relatively high, and moisture is drained twice a day in the morning and evening, each time for 10-30 minutes; Step S12: Turning the koji for the second time: generally about 20 days after entering the room, turning from 7 layers to 8 layers, and at the same time, the straw wrapping the koji blocks and the straw around the bottom of the koji pile should be removed. This is because a lot of energy is consumed after the first turning of the koji. If the number of stacking layers is not increased, the culture temperature is not easy to reach the top temperature (above 60°C) after the first turning of the koji. At the same time, it is also to better promote the growth of the bacteria and the volatilization of the water inside the koji; Step S13: The third koji turning: generally about 30 days after entering the house, the 8-layer koji is turned into 9-layer koji. The fire-exposed positions of the koji blocks are adjusted by turning the koji again, and the residual moisture inside the remaining koji blocks is discharged. At the same time, the straw adhering to the surface of the koji blocks should also be removed. Step S14: The color and aroma of the high-temperature Daqu change as follows: at the beginning, it is off-white, and the block has the fragrance of highland barley; when the block temperature reaches about 45°C, the block has a faint pea aroma (the block is beige); when the temperature is in the range of 50-58°C, the block color changes to light brown, with a distinct aroma; when the temperature reaches above 62°C, the block color changes to dark brown; Step S15: After 40 days of cultivation, the temperature of the high-temperature koji is basically the same as the room temperature, the core of the koji becomes hard, and the moisture content is about 14%.

2. The method for making high-temperature koji using highland barley as the main raw material according to claim 1, characterized in that: In step S4, after the secondary crushing, the bran is in the form of flakes, and the core is in the form of powder particles, that is, "the core is rotten but the bran is not rotten", and the fine powder passing through the 20-mesh sieve is about 80%.

3. The method for making high-temperature koji using highland barley as the main raw material according to claim 1, characterized in that: The step S6 is pressing and forming. Before making the koji, the operating speed and pressing strength of the koji making machine are adjusted so that the koji blocks meet the following standards when entering the room: six smooth sides (no burrs or flying tips), four full corners (no loose edges or missing corners), uniform moisture (no white dry pastry), appropriate hardness (the koji is not loose when pressed by hand, and feels firm), uniform thickness, and a thickness of 9±1 cm.

4. The method for making high-temperature koji using highland barley as the main raw material according to claim 1, characterized in that: In step S9, the koji blocks are put into the room, and each koji block is separated by straw. The straw needs to be rolled into a simple figure 8 shape. The purpose of stuffing the straw is to prevent the koji blocks from sticking to each other, so as to facilitate ventilation, heat dissipation and moisture removal of the koji blocks.

5. The method for making high-temperature koji with highland barley as the main raw material according to claim 1, characterized in that: In step S9, the koji is put into the room. When the first layer of koji is full, a 3-4 cm wide bamboo board is used to separate it and a 2-4 cm thick layer of straw is spread on it. Then the second layer of koji is placed in sequence according to the above steps. The third layer is arranged in a "tic-tac-toe" shape, with two horizontal and two vertical arrangements, until the fifth layer is placed.

6. The method for making high-temperature koji using highland barley as the main raw material according to claim 1, characterized in that: In step S9, when the koji blocks are brought into the room, the koji pile needs to be covered with straw, and water accounting for about 1% of the weight of the whole koji raw materials in the room is sprinkled on the straw to reduce the dry skin phenomenon of the koji blocks.

7. The method for making high-temperature koji using highland barley as the main raw material according to claim 1, characterized in that: In step S9, the koji blocks are brought into the room, a thermometer is inserted in the middle of the koji blocks about 80 cm away from the outermost row of koji blocks, with a depth of about 7-8 cm, and a hygrometer is hung on the wall inside the door for easy observation, and the doors and windows are closed to keep the koji blocks warm and humid.

8. The method for making high-temperature koji using highland barley as the main raw material according to claim 1, characterized in that: Step S12 is the second turn of the song. After completion, heat preservation should be the main focus, and moisture removal should be the auxiliary focus.

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