How many days does it take to make mash at about 20 degrees?

It takes about 1-2 days to make mash in the weather around 20℃. When making mash, the glutinous rice can be washed clean, soaked in c

How many days does it take to make mash at about 20 degrees?

It takes about 1-2 days to make mash in the weather around 20℃. When making mash, the glutinous rice can be washed clean, soaked in cold water for 4-5 hours, then steamed in a steamer, then put the steamed glutinous rice in a clean basin, and add a proper amount of distiller's yeast when the temperature drops to 30-40℃. Press the glutinous rice slightly, dig a hole in the middle, sprinkle some cold boiled rice and cover it, and let it stand above 20℃ for a period of time.

1. How many days does it take to make mash at about 20 degrees a day?

In the days around 1 and 20℃, it takes about 1-2 days to make mash. When making wine, the glutinous rice should be washed first, and then soaked in cold water for 4-5 hours. A clean drawer cloth should be laid in the cage, and the rice should be steamed directly on the drawer cloth. Because rice has risen because of soaking, there is no need to add water like steamed rice. After the rice is steamed, put it in a clean basin. When the temperature drops to 30-40℃, add distiller's yeast according to the corresponding proportion, gently press the rice with a spoon, take out a hole in the middle, sprinkle some cold cooked rice, cover it and put it at about 20℃. It takes about 30 hours to taste.

2. When the room temperature is 20℃, you can wrap the basin with a cotton coat. You can open it in the middle after 30 hours, and you can add some cold water. After glutinous rice wine is prepared, it should be kept in the refrigerator to prevent further alcoholization and can be eaten at any time. Note that the key to making mash is that the utensils should be clean and there should be no oil flowers. It is best to clean all cages, steamer, drawers, lids, pots and spoons before cooking.

Second, the fermentation principle of mash

1. The koji of mash takes indica rice as raw material, which is mostly made into blocks and is white. Daqu contains a large number of microorganisms, including bacteria and fungi, which are used to ferment a variety of foods. The raw materials, production methods and microbial components of Daqu with different uses are different.

2. The main component of glutinous rice is starch (a polysaccharide), especially amylopectin. After the koji is sprinkled, yeast and Rhizopus will start to turn against each other, secrete amylase and hydrolyze starch into glucose. The sweetness of mash also comes from this. The white fermented grains on the surface of fermented grains are hyphae of Rhizopus. After that, glucose will undergo glycolytic metabolism in fungal cells under anaerobic conditions, and glucose will be decomposed into carbon dioxide and alcohol. Under aerobic conditions, glucose can also be completely oxidized into carbon dioxide and water, providing more energy. The alcohol that has been produced can also be oxidized to acetic acid.

3. At the beginning of the fermentation process, a small amount of air can be reserved, and a large amount of energy provided by aerobic respiration is used, which is beneficial to the rapid propagation of edible fungi, thus accelerating the fermentation speed. After fungi begin to propagate, we should pay attention to prevent more oxygen from entering, so that glucose can be oxidized into carbon dioxide in vain or the mash will turn sour.