[brand] An Qi
[ingredients] yeast and Rhizopus, food additives (alpha amylase, glucoamylase, plant enzymes)
[use] for Daqu production batch, bran (small burn) wine, liquor and liquor making raw materialliquid.
[shelf life] for 12 months. Storage in a cool, dry and ventilated, damp heat, easy to make kojifailure.
[health permit number] Yi Wei fresh word 020406001
Product standard number  Q/YB.J02.22-2001
[usage (clinker with 1000 kilograms of grain count).
1, solid state fermentation:
Koji (small burn) liquor: first 2.5-3 kg yeast into 30 kg 32-35 C in the warm water, soak 10 minutes after cooled to 28-30 DEG C, and then evenly onto the grains have been cooled to 20–25 DEG C, mix well, pit entry fermentation 4 days –5.
Meanwhile, the lost 2—2.5 kg yeast into 30 kg 32-35 C in the warm water, soak 10 minutesafter cooled to 28-30 DEG C, and then evenly onto the has cooled to 15–20 DEG C lees, mix well, pit entry fermentation 10—15 days.
Xiaoqu liquor: whole grain after soaking, steaming, steaming out early, Zhen – cooled to 24—28 DEG C, need to accumulate 8 – 12 hours, temperature 24 – 30 degrees, the fermentation period is 5–7 days. Usage dosage for 0.3-0.5%, ibid.
2, liquid fermentation:
Will be cooked food bubble water, when the temperature reached 28 degrees to 2.5 kg yeastadding, stirring for 10 minutes and then sealed fermentation for 4 days.
The raw material usage (100 kg powder grain count).
First with 300 kg water mixture, the temperature of natural cooling to 32 DEG C (during mixingto prevent precipitation), then add 400 grams (8 of two) of distiller’s yeast fermentationstirring, 7-12 days. 3 days before the 2 day of mixing, temperature control in the range of 28-36 DEG C, the optimum fermentation temperature 32 degrees Celsius, the highesttemperature of fermentation time shall not exceed 38 DEG C, the temperature is lower than 26 DEG C insulation measures should be taken.
1, for the rice as raw material fermentation with uncooked materials, can be used directly or agrain of rice fermentation, the fermentation period of 10-16 days but to extend.
2, the fermentation cycle and raw material variety, granularity of raw material, amount of kojiand fermentation temperature and other factors. General granularity of raw material, a large amount of fine wine, the fermentation period is short; on the contrary, the fermentation periodshould be longer.
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