A thickening material proportioning optimization and quality improvement process

Abstract

The application discloses a thick koji raw material proportioning optimization and quality improvement process and belongs to the technical field of liquor brewing. The process takes high-quality winter wheat with a softness rate of 49% to 51% as a main raw material, takes mother koji powder obtained by grinding high-quality thick koji stored for one year as an auxiliary material, the addition amount of the mother koji powder is 3% to 5% of the total mass of the winter wheat, the water amount is 40% to 42% of the total mass of the winter wheat, and the grain koji ratio is 1:1.1; under the conditions that the temperature is 28 DEG C to 35 DEG C and the humidity is above 80% during the Dragon Boat Festival, the koji material is tamped into tortoise-back-shaped koji blocks with four sides compact and the middle part fluffy by using the artificial barefoot tamping method; the koji blocks are stacked in a cross manner with three horizontal blocks and three vertical blocks, the temperature of the middle layer is taken as the first turning standard, the first turning is performed after 5 to 6 days in summer or 7 to 9 days in winter, and the koji blocks are taken out of the room after the second turning and when the moisture content of the koji blocks is reduced to 15%. The application effectively improves the microbial community richness and batch consistency of the koji blocks, and the brewed product liquor is improved in the mellow feeling and the aroma level.

Description

Technical Field

[0001] This invention relates to the field of baijiu brewing technology, and more specifically, to a process for optimizing the proportion of thick koji raw materials and improving their quality. Background Technology

[0002] The koji-making process is the core of soy sauce-flavored baijiu brewing, and the quality of the koji directly determines the flavor profile and quality stability of the finished product. Current koji-making processes generally use a grain-to-koji ratio of 1:0.8 to 1:1, with a koji storage period of 3 to 6 months. No mother koji is added during the koji-making process, or the proportion of mother koji added is not strictly regulated. The fermentation cycle is 25 to 30 days, and the maximum temperature is controlled at 50 to 55℃. Koji produced under these process parameters have insufficient microbial community richness, a relatively simple enzyme system, insufficient volatilization of harmful substances, and limited accumulation of beneficial metabolites, thus restricting the mellowness, aging, and aroma profile of the finished product.

[0003] In terms of koji-making methods, existing processes lack systematic standards for the inheritance and use of mother koji, the synergistic effect of new and old koji is not fully utilized, koji block forming mainly relies on uniform compaction, the construction of the internal micro-oxygen environment lacks targeted design, and the judgment of the timing of turning the koji mostly depends on fixed numbers of days rather than temperature monitoring, resulting in poor quality consistency between different batches of koji blocks and difficulty in ensuring a stable supply of koji for brewing. Therefore, it is necessary to provide a koji-making process that systematically improves the quality of koji blocks by optimizing raw material ratios, standardizing the inheritance of mother koji, precisely controlling fermentation parameters, and extending the storage period. Summary of the Invention

[0004] The purpose of this invention is to provide a process for optimizing the proportion of thick curing raw materials and improving their quality, so as to solve the problems existing in the prior art.

[0005] This invention provides a process for optimizing the proportions and improving the quality of raw materials for thick curing, the process comprising the following steps: S001: Select high-quality winter wheat with a softness rate of 49% to 51% as the main raw material for koji making; S002: Grind the high-quality thick koji stored from the previous year into powder to obtain mother koji powder. The amount of mother koji powder added is 3% to 5% of the total mass of winter wheat. S003: Take water from the Chishui River spring, and use 40% to 42% of the total mass of winter wheat. S004: Mix winter wheat, mother koji powder and spring water from the Chishui River at a grain-to-koji ratio of 1:1.1 to obtain koji material; S005: During the Dragon Boat Festival, under natural conditions with a temperature of 28℃ to 35℃ and an air humidity of over 80%, the koji material is shaped by manually treading it barefoot. The treading time for each koji blank is controlled within two minutes. The shaped koji blank has a tortoise-back shape with tight edges and a fluffy middle. S006: Lay a layer of dry straw with a thickness of two inches along the wall of the koji room. Stack the koji blanks upright in a cross pattern of three horizontal and three vertical pieces, with straw filling the gaps between the koji blanks. Lay the straw layer by layer with a thickness of about 3.3 cm, stacking it up to 4 to 5 layers. After covering the top layer with straw, sprinkle water. S007: In summer, 5 to 6 days after the koji blocks are placed in the room, and in winter, 7 to 9 days after the koji blocks are placed in the room, when the temperature of the middle layer of koji blocks reaches 60℃ to 62℃, the first turning of the koji blocks is carried out. The positions of the upper and lower layers and the inner and outer layers of the koji blocks are completely reversed, and all the damp straw is replaced with dry straw. After turning the koji blocks, they are stacked vertically again. S008: On the 14th day after the first turning of the koji and after the koji blanks are placed in the room, when the product temperature rises again to near the temperature of the first turning of the koji, the second turning of the koji is carried out, and the operation method is the same as the first turning of the koji. S009: After the second fermentation, when the temperature of the fermentation block drops steadily to near room temperature and the moisture content drops to 15%, the fermentation block is removed from the fermentation room and sent to the storage warehouse for storage for more than one year to obtain the thick fermentation product.

[0006] The above technical solutions achieve the following: increasing the grain-to-koji ratio to 1:1.1 increases the substrate supply for microorganisms during fermentation, significantly increasing the types and quantities of microorganisms involved; by specifying the addition of mother koji at 3% to 5% of the total mass of winter wheat, superior microbial communities stored from the previous year are directionally introduced into the new koji material, ensuring the genetic stability of the microbial community in each batch of koji blocks; and by specifying koji production during the Dragon Boat Festival under natural conditions of 28℃ to 35℃ and humidity above 80%, the environmental advantages of the peak microbial abundance period in nature are fully utilized, enhancing the natural inoculation of koji blocks. Microbial diversity; by shaping the koji blocks into a turtle-back-shaped structure with tight sides and a loose center, a micro-oxygen environment is created inside the koji blocks, allowing heat-resistant bacteria to multiply evenly. The turning of the koji is triggered by a temperature of 60℃ to 62℃, replacing the fixed number of days for judgment, which improves the accuracy of the turning operation and batch consistency. By extending the storage time of the koji blocks to more than one year, the enzyme system of the koji blocks continues to enrich during storage, harmful substances fully volatilize, and beneficial microbial metabolites are fully transformed and accumulated, ultimately significantly improving the quality of the thick koji product and the mellowness, aging, and aroma layers of the brewed baijiu.

[0007] Furthermore, in step S002, the amount of mother koji powder added is 4% of the total mass of winter wheat.

[0008] Furthermore, in step S003, the water consumption of the Chishui River spring is 41% of the total mass of winter wheat.

[0009] Furthermore, in step S007, the first turning of the koji in summer is carried out on the 5th day after the koji blanks are placed in the room, and the temperature of the intermediate layer of koji blocks is 61℃.

[0010] Furthermore, in step S007, the first turning of the koji in winter is carried out on the 7th day after the koji blanks are placed in the room, and the temperature of the intermediate layer of koji blocks is 60℃.

[0011] Furthermore, in step S006, the number of stacked layers of the blank is 5.

[0012] Furthermore, in step S009, the storage time of the koji blocks in the storage warehouse is 15 months. After the storage is completed, 3% to 5% of the total mass of the finished thick koji is taken out and ground into powder for use as the mother koji powder for the next koji-making cycle.

[0013] The beneficial effects of this invention are: First, by setting the grain-to-koji ratio to 1:1.1 and specifying that the amount of mother koji added is 3% to 5% of the total mass of winter wheat, the present invention achieves systematic optimization of the raw material ratio for koji making. Compared with the existing process with a grain-to-koji ratio of 1:0.8 to 1:1 and no strict regulations on the addition of mother koji, the supply of microbial substrates participating in fermentation in a single batch of koji blocks is more sufficient, and the intergenerational inheritance of superior strains is more stable, thus ensuring the richness and consistency of the microbial community in each batch of koji blocks from the source.

[0014] Secondly, this invention replaces the existing process of determining the timing of turning the koji by specifying that the temperature of the intermediate layer of koji blocks reaches 60°C to 62°C as the trigger standard for the first turning of the koji, and distinguishes between a turning time window of 5 to 6 days in summer and 7 to 9 days in winter. This allows the turning operation to be precisely matched with the actual fermentation state of the koji blocks, effectively avoiding the problem of turning the koji too early or too late due to seasonal temperature differences, and significantly improving the controllability and quality consistency of the fermentation process of different batches of koji blocks.

[0015] Third, this invention stipulates that the koji blocks must be stored in a storage warehouse for more than one year after leaving the production room before they can be used as thick koji products. Furthermore, 3% to 5% of the finished thick koji is ground into powder and used as the mother koji for the next koji-making cycle. Compared with the existing process of storing for 3 to 6 months before use, the enzyme system of the koji blocks is fully enriched during the storage period, harmful substances are further volatilized and dissipated, and beneficial microbial metabolites are fully transformed. At the same time, the closed-loop inheritance of excellent strains is realized, which significantly improves the quality of the thick koji and the mellowness, maturity, and lingering aroma of the finished wine. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only for this invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 This is a flowchart of the thick bending process of the present invention; Figure 2 This is a schematic diagram of the raw material proportioning for the thick curing process of the present invention; Figure 3 This is a schematic diagram illustrating the temperature changes during the koji-making process of the present invention. Detailed Implementation

[0018] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments. It should also be noted that, to make the embodiments more comprehensive, the following embodiments are the best and preferred embodiments, and those skilled in the art can use other alternative methods to implement some well-known technologies; moreover, the accompanying drawings are only for more specific description of the embodiments and are not intended to specifically limit the present invention.

[0019] It should be noted that references to an embodiment, an example, an exemplary embodiment, or some embodiments in the specification indicate that the described embodiments may include specific features, structures, or characteristics, but not every embodiment necessarily includes that specific feature, structure, or characteristic. Furthermore, when a specific feature, structure, or characteristic is described in connection with an embodiment, implementing such a feature, structure, or characteristic in conjunction with other embodiments (whether explicitly described or not) should be within the knowledge of those skilled in the art.

[0020] Generally, terms can be understood at least partially from their use in context. For example, depending at least partially on the context, one or more terms used herein can be used to describe any feature, structure, or characteristic in a singular sense, or a combination of features, structures, or characteristics in a plural sense. Furthermore, the terminology used can be understood not necessarily to convey an exclusive set of factors, but rather, alternatively, depending at least partially on the context, allows for the presence of other factors that are not necessarily explicitly described.

[0021] See Figures 1 to 3 As shown This invention provides a process for optimizing the raw material ratio and improving the quality of thick koji. This process takes the Dragon Boat Festival as the time benchmark for koji making, takes the inheritance of the mother koji as the core mechanism, takes a high grain-to-koji ratio as the formula feature, and takes storage of more than one year as the quality guarantee. The preparation and quality improvement of thick koji are achieved through the following specific steps.

[0022] I. Raw Material Preparation S001: High-quality winter wheat is selected as the main raw material for koji making. The protein and starch content of the selected winter wheat reaches the golden ratio, and the softness rate is controlled between 49% and 51%. The protein provides nitrogen source for microbial growth, and the starch is converted into sugar during fermentation, providing carbon source for microbial metabolism.

[0023] S002: Select high-quality thick koji stored from the previous year as the mother koji, grind it into powder for later use. The proportion of mother koji added is 3% to 5% of the total mass of new koji. The mother koji is rich in excellent microbial communities that have been screened through long-term storage. Its mechanism of action is the same as that of old dough fermentation. By passing on the excellent strains from generation to generation, the microbial community of each batch of koji blocks is ensured to be stable and consistent.

[0024] S003: Select clear spring water from the Chishui River basin as the water for making koji. Take 40% to 42% of the total mass of the koji material for later use. The cleanliness of the water and its mineral content help to regulate the humidity of the koji material and promote the activation and reproduction of microorganisms.

[0025] S004: Mix winter wheat, mother koji powder, and spring water from the Chishui River thoroughly according to a grain-to-koji ratio of 1:1.1 to ensure uniform moisture content of the koji material. The resulting mixture has a suitable moisture content, providing a material basis for subsequent koji forming.

[0026] II. Making music for the Dragon Boat Festival S005: This process stipulates that the koji-making operation must be carried out during the Dragon Boat Festival. During the Dragon Boat Festival, the temperature in the Chishui River Valley rises to 28℃ to 35℃ and the air humidity is as high as 80% or more. At this time, the types and quantities of microorganisms in the air reach the peak of the year, and the natural environment forms natural conditions for microbial enrichment, creating the best natural conditions for the inoculation of koji blocks with microorganisms.

[0027] S006: The uniformly mixed koji material is shaped by manual barefoot treading. The treading pressure is controlled to ensure that the koji blocks are shaped into a turtle-back shape with tight edges and a fluffy center. The treading time for a single koji block is controlled within two minutes to ensure that the koji blocks have a consistent shape and standardized structure.

[0028] S007: The loose structure in the middle of the turtle-back shaped koji block is conducive to heat dissipation and heat storage inside the koji block, ensuring that the temperature of the core of the koji block is within a suitable range for microbial growth; the tight structure around the edges maintains the overall stability of the koji block and prevents it from breaking during subsequent fermentation; the overall shape of being tight on the outside and loose on the inside creates a micro-oxygen environment, allowing heat-resistant bacteria to multiply evenly inside the koji block.

[0029] III. Fermentation in Warehouse S008: After the koji blanks are formed, they are sent to the koji room for pile fermentation. The layout of the koji room follows the ancient method. First, dry, mold-free straw is laid along the walls of the koji room. The thickness of the straw is about two inches, which serves as the bottom layer for heat preservation and humidity regulation.

[0030] S009: Place the koji blanks on their sides and stack them in a cross pattern of three horizontal and three vertical pieces, with straw filling the gaps between the koji blanks. The cross-stacking method prevents the koji blanks from sticking together, and the straw gaps ensure air circulation between the koji blanks, providing conditions for the aerobic metabolism of microorganisms.

[0031] S010: Stack the curing blocks layer by layer according to the standard that each layer of straw is about 3.3 cm thick. After stacking 4 to 5 layers, cover the surface of the top layer of curing blocks with straw and sprinkle an appropriate amount of water on the surface of the straw to increase the humidity of the curing room, reduce the dry skin phenomenon on the surface of the curing blocks, and maintain the stability of the overall humidity of the curing room.

[0032] IV. Curve Management S011: After the koji blanks enter the koji room, microorganisms multiply in large quantities, and the temperature of the koji blocks gradually rises. The koji maker judges the timing of the first turning of the koji based on the temperature change. In summer, the first turning of the koji is carried out 5 to 6 days after entering the room, and in winter, it is carried out 7 to 9 days after entering the room. When turning the koji for the first time, the temperature of the middle layer of koji blocks must reach 60℃ to 62℃.

[0033] S012: During the first turning operation, the upper and lower layers and the inner and outer layers of the koji blocks are swapped. At the same time, all the damp straw is replaced with dry straw. After turning, the koji blocks are restored to a vertical stacking method. The turning process causes the koji blocks to release a large amount of moisture and heat, which pushes the koji blocks to undergo high-temperature quenching and promotes the enrichment of high-temperature heat-resistant bacteria.

[0034] S013: About 14 days after the first turning of the koji, the koji is turned a second time. During the second turning, the temperature is raised to a level close to that of the first turning. The operation method is the same as the first turning, but the positions of the upper and lower layers and the inner and outer layers are swapped, and the dry straw is replaced to further promote the metabolism of microorganisms and the accumulation of flavor substances inside the koji block.

[0035] V. Moving from Room to Warehouse and Storage S014: After the second turning of the koji, the temperature of the koji gradually and steadily decreases, and the koji continues to dry. About 40 days after entering the room, the temperature of the koji is close to room temperature, and the moisture content of the koji drops to about 15%. At this time, the koji meets the standards for leaving the room, and the koji is removed from the koji room and sent to the storage warehouse.

[0036] S015: After being taken out of the fermentation room, the koji blocks are stored in the storage warehouse for more than one year. During the storage period, the enzyme system in the koji blocks continues to be enriched, harmful substances are further volatilized and dissipated, and beneficial microbial metabolites are fully transformed and accumulated. After more than one year of storage, the koji blocks become thick koji finished products, and at the same time, they are used as the mother koji starter for the next koji making cycle.

[0037] S016: The entire koji-making process, from raw material preparation to finished thick koji, involves 8 steps and 35 process steps, from raw material mixing, koji shaping, warehousing and stacking, first turning of koji, second turning of koji, post-processing management, moving out of the room and into the warehouse, and aging and storage, before a batch of thick koji can be fully prepared.

[0038] Example 1 This embodiment takes the preparation of thick curd during the Dragon Boat Festival in summer as an example to describe in detail the specific execution process of each process parameter.

[0039] S101: The koji-making process was started around the Dragon Boat Festival when the temperature in the Chishui River Valley was 32℃ and the air humidity was 85%. 100 kg of high-quality winter wheat with a golden ratio of protein and starch and a softness rate of 50% was selected as the main raw material for this batch of koji making.

[0040] S102: Take high-quality thick koji that has been stored for a full year in the previous koji-making year, grind it into a uniform powder, weigh out 4 kg of mother koji powder, the mother koji powder accounts for 4% of the total mass of winter wheat, and set aside.

[0041] S103: Take 41 kg of clear spring water from the Chishui River, which accounts for 41% of the total mass of winter wheat. Mix the winter wheat, mother koji powder, and Chishui River spring water thoroughly and evenly. After mixing, the koji material should have uniform moisture content and no dry powder clumping. The material preparation is complete.

[0042] S104: Arrange for koji makers to tread the koji barefoot, shaping the mixed koji material one by one. Control the treading rhythm during treading, and control the treading time of each koji blank within two minutes. The shaped koji blank has a standard tortoise shell shape, with tight sides and a fluffy middle. The thickness of the koji blank is uniform and the structure is stable.

[0043] S105: Send the treaded koji blanks into the koji room. Lay a layer of dry, mold-free straw about two inches thick along the walls of the koji room. Stand the koji blanks on their sides and stack them in a crisscross pattern of three horizontal and three vertical pieces. Insert straw between the koji pieces. Lay straw about 3.3 cm thick layer by layer, stacking them up to four layers in total. After covering the top layer with straw, sprinkle water evenly to increase the humidity of the koji room to a suitable range.

[0044] S106: On the 5th day after the koji blanks are placed in the room, the temperature of the middle layer of koji blocks is tested. If the temperature reaches 61℃, it meets the standard for the first turning of koji. The first turning operation is carried out immediately. The positions of the upper and lower layers and the inner and outer layers of the koji blocks are completely reversed. All the damp straw is replaced with dry straw. After turning, the koji are restored to vertical stacking.

[0045] S107: On the 9th day after the first turning of the koji, that is, on the 14th day after the koji is placed in the room, the temperature of the koji blocks is checked. If the temperature rises to 60℃, it meets the standard for the second turning of the koji. The second turning of the koji is carried out in the same way as the first turning of the koji. The upper and lower layers and the inner and outer layers are swapped, and all the dry straw is replaced.

[0046] S108: After the second turning, the temperature of the koji blocks gradually and steadily decreases. On the 40th day after entering the room, the temperature of the koji blocks is close to the room temperature, and the moisture content of the koji blocks drops to 14.8%, meeting the standards for leaving the room. The koji blocks are then removed from the koji room and sent to the storage warehouse for aging.

[0047] S109: Store the koji blocks in the storage warehouse for 12 months. During the storage period, check the condition of the koji blocks every quarter to ensure that the koji blocks are free from mold and insects. After a full year of storage, the koji blocks are rich in enzymes, harmful substances are fully volatilized, and beneficial components are fully transformed. The finished thick koji is then prepared. Take out 4% of it, grind it into powder and use it as the mother koji for the next year's koji making. The remaining thick koji is used for the brewing of sauce-flavored daqu liquor in that year.

[0048] S110: Made with Yinyan Daqu brewed using thick koji in this batch, with a grain-to-koji ratio of 1:1.1, the finished wine exhibits a rich koji aroma, prominent soy sauce aroma, and a combination of aged and grain aromas. It is mellow and smooth on the palate with low astringency, showing signs of aging even in its early stages. It has a long and sweet aftertaste, a lasting fragrance in an empty glass, and a warm and refreshing finish.

[0049] Example 2 This embodiment takes the adjustment of process parameters for winter replenishment and reserve koji making as an example, highlighting the process differences in koji making in winter in terms of koji turning cycle and temperature control.

[0050] S201: Under the conditions of winter ambient temperature of 22℃ and air humidity of 75%, 100 kg of high-quality winter wheat with a protein-to-starch ratio of 49% and a softness rate of 49% was selected as the main raw material for this batch of koji making.

[0051] S202: Take high-quality thick koji that has been stored for 14 months in the previous koji-making year, grind it into a uniform powder, weigh out 3 kg of mother koji powder, the mother koji powder accounts for 3% of the total mass of winter wheat, and set aside.

[0052] S203: Take 42 kg of clear spring water from the Chishui River, which accounts for 42% of the total mass of winter wheat. Mix the winter wheat, mother koji powder, and Chishui River spring water thoroughly and evenly. After mixing, the koji material should have uniform moisture content and no dry powder clumping. The material preparation is complete.

[0053] S204: Arrange for koji makers to tread the koji barefoot, shaping each piece of koji material one by one. The treading time for each piece of koji should be controlled within two minutes. The shaped koji pieces are in the shape of a standard tortoise shell, with tight sides and a loose middle. The tight outer and loose inner structure of the koji pieces creates a micro-oxygen environment, ensuring that the conditions for the uniform reproduction of heat-resistant bacteria are met.

[0054] S205: The prepared koji blocks are sent into the koji room. A layer of dry, mold-free straw about two inches thick is laid along the walls of the koji room. The koji blocks are placed upright and stacked in a staggered pattern of three horizontal and three vertical blocks, with straw inserted between the blocks. The straw is laid layer by layer, about 3.3 cm thick, until a total of 5 layers are stacked. After covering the top layer with straw, water is sprinkled evenly to compensate for the adverse effects of low air humidity in winter on the fermentation of the koji blocks.

[0055] S206: Due to the low winter temperature, the microbial reproduction rate is relatively slow. On the 7th day after the koji is placed in the room, the temperature of the middle layer of koji is tested. When the temperature rises to 60℃, it meets the standard for the first turning of koji. The first turning operation is carried out, and the positions of the upper and lower layers and the inner and outer layers of the koji are completely reversed. All the damp straw is replaced with dry straw. After turning, the vertical stacking method is restored.

[0056] S207: Seven days after the first turning of the koji, that is, fourteen days after the koji bricks were placed in the room, the temperature of the koji bricks was tested. The temperature rose again to nearly 61℃, reaching the standard for the second turning of the koji. The second turning of the koji was then carried out, in which the upper and lower layers and the inner and outer layers of the koji bricks were completely swapped, and all the dry straw was replaced. After the second turning of the koji, a large amount of moisture and heat were released from the koji bricks, and the temperature gradually and steadily decreased.

[0057] S208: After the second turning of the koji blocks, they enter the later drying management stage. On the 42nd day after entering the room, the temperature of the koji blocks is close to room temperature and the moisture content of the koji blocks drops to 15%, which meets the standards for leaving the room. The koji blocks are then removed from the koji room and sent to the storage warehouse for aging and storage.

[0058] S209: Store the koji blocks in the storage warehouse for 15 months to allow them to fully age under conditions exceeding the minimum storage period. During storage, regularly test the moisture content, color, and odor of the koji blocks to ensure there is no mold or insect infestation. After the storage period, the koji blocks will be extremely rich in enzymes, harmful substances will be fully volatilized, and beneficial microbial metabolites will be completely transformed. The quality of the finished thick koji will be higher than that of koji blocks with the minimum storage period.

[0059] S210: Take 3% of the finished thick koji that has been stored for 15 months, grind it into powder, and use it as the mother koji for the next year's koji making. The remaining thick koji is used for the brewing of sauce-flavored daqu liquor. The grain-to-koji ratio is 1:1.1. The finished liquor brewed using this batch of thick koji was tested and found to have a prominent sauce aroma, a rich koji aroma, a rich aroma layer, a mellow and smooth taste, and a significant aging feel even in the new liquor stage. The aftertaste is long and sweet, the aroma lingers in the empty glass for a long time, and the body feels warm after drinking. Compared with Example 1, due to the extended storage time of 15 months, the enzyme system in the koji blocks is more abundant, and the aging feel and aroma layer of the finished liquor are further enhanced, which verifies the positive effect of extending the storage time of thick koji on improving the quality of the liquor.

[0060] This invention encompasses any substitutions, modifications, equivalent methods, and solutions made within the spirit and scope of this invention. To provide the public with a thorough understanding of this invention, specific details are described in detail in the following preferred embodiments; however, those skilled in the art will fully understand the invention even without these details. Furthermore, to avoid unnecessary misunderstanding of the essence of this invention, well-known methods, processes, procedures, components, and circuits are not described in detail.

[0061] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A process for optimizing the proportions and improving the quality of raw materials for thick curing, characterized in that, The process includes the following steps: S001: Select high-quality winter wheat with a softness rate of 49% to 51% as the main raw material for koji making; S002: Grind the high-quality thick koji stored from the previous year into powder to obtain mother koji powder. The amount of mother koji powder added is 3% to 5% of the total mass of winter wheat. S003: Take water from the Chishui River spring, and use 40% to 42% of the total mass of winter wheat. S004: Mix winter wheat, mother koji powder and spring water from the Chishui River at a grain-to-koji ratio of 1:1.1 to obtain koji material; S005: During the Dragon Boat Festival, under natural conditions with a temperature of 28℃ to 35℃ and an air humidity of over 80%, the koji material is shaped by manually treading it barefoot. The treading time for each koji blank is controlled within two minutes. The shaped koji blank has a tortoise-shell shape with tight edges and a fluffy middle. S006: Lay a layer of dry straw with a thickness of two inches along the wall of the koji room. Stack the koji blanks upright in a cross pattern of three horizontal and three vertical pieces, with straw filling the gaps between the koji blanks. Lay the straw layer by layer with a thickness of about 3.3 cm, stacking it up to 4 to 5 layers. After covering the top layer with straw, sprinkle water. S007: In summer, 5 to 6 days after the koji blocks are placed in the room, and in winter, 7 to 9 days after the koji blocks are placed in the room, when the temperature of the middle layer of koji blocks reaches 60℃ to 62℃, the first turning of the koji blocks is carried out. The positions of the upper and lower layers and the inner and outer layers of the koji blocks are completely reversed, and all the damp straw is replaced with dry straw. After turning the koji blocks, they are stacked vertically again. S008: On the 14th day after the first turning of the koji and after the koji blanks are placed in the room, when the product temperature rises again to near the temperature of the first turning of the koji, the second turning of the koji is carried out, and the operation method is the same as the first turning of the koji. S009: After the second fermentation, when the temperature of the fermentation block drops steadily to near room temperature and the moisture content drops to 15%, the fermentation block is removed from the fermentation room and sent to the storage warehouse for storage for more than one year to obtain the thick fermentation product.

2. The process for optimizing the proportion of raw materials and improving the quality of thick curing material according to claim 1, characterized in that, In step S002, the amount of mother koji powder added is 4% of the total mass of winter wheat.

3. The process for optimizing the proportion of raw materials and improving the quality of thick curing material according to claim 1, characterized in that, In step S003, the amount of water used from the Chishui River spring is 41% of the total mass of winter wheat.

4. The process for optimizing the proportion of raw materials and improving the quality of thick curing material according to claim 1, characterized in that, In step S007, the first turning of the koji in summer is carried out on the 5th day after the koji blanks are placed in the room, and the temperature of the intermediate layer of koji blocks is 61℃.

5. The process for optimizing the proportion of raw materials and improving the quality of thick curing material according to claim 1, characterized in that, In step S007, the first turning of the koji in winter is carried out on the 7th day after the koji blanks are placed in the room, and the temperature of the koji blocks in the middle layer is 60℃.

6. The process for optimizing the proportion of raw materials and improving the quality of thick curing material according to claim 1, characterized in that, In step S006, the number of stacked layers of the blank is 5.

7. The process for optimizing the proportion of raw materials and improving the quality of thick curing material according to claim 1, characterized in that, In step S009, the koji blocks are stored in the storage warehouse for 15 months. After storage, 3% to 5% of the total mass of the finished thick koji is taken out and ground into powder for use as the mother koji powder for the next koji-making cycle.

Images