Jiangchuan Sweet Wine Qu [Yunnan Jiangchuan Specialty]

What is Jiangchuan sweet wine koji? Authentic Yunnan Jiangchuan specialty: Jiangchuan sweet wine koji

Content summary:Do you want to know what Jiangchuan sweet wine koji is? This article is a detailed introduction toYunnan Jiangchuan specialty - Jiangchuan sweet wine yeast. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jiangchuan sweet wine yeast. The full text takes about 7 minutes to read, mainly including the basic introduction of Jiangchuan sweet wine yeast and its nutritional value? What are the product characteristics of Jiangchuan sweet wine yeast? How did the history of Jiangchuan sweet wine yeast come about? The production method of Jiangchuan sweet wine yeast, etc

Basic introduction of Jiangchuan sweet wine yeast

Sweet wine yeast is mainly used to make sweet wine, and in the process of making sweet wine, sweet wine yeast is the main fermentation preparation.

. Sweet wine koji is a preparation of saccharifying bacteria and yeast, which mainly contains microorganisms such as Rhizopus, Mucor, and a small amount of yeast

Glutinous rice itself can nourish deficiency, blood, spleen and lungs. After brewing fermented rice, it adds the characteristics and functions of wine, which can promote the liver, lung, and kidney meridians. Fermented rice can enter the lung meridian and replenish the deficiency and coldness of the lungs. The lungs control the fur, so fermented rice wine can also nourish the skin. People who eat it regularly have good skin. Laozao enters the liver meridian, which can promote blood circulation, disperse lumps and reduce swelling, regulate menstruation and promote lactation. Laozao enters the Kidney Meridian and can tonify kidney deficiency, treat diarrhea caused by fatigue, lower back pain, and male diseases. Laozao is sweet and fragrant, which can stimulate the secretion of digestive glands, enhance appetite, and help digestion. Laozao is an excellent product for middle-aged and elderly people, pregnant women, and those with weak bodies to replenish qi and nourish blood

Sweet wine is used as cooking wine mainly by utilizing its unique flavor and good taste. During the seasoning process, it not only has a certain aroma of wine, but also has sour and sweet flavors, which can remove fishy and off flavors, enhance freshness and aroma, and make dishes unique in flavor and soft in taste. It has become an indispensable seasoning in cooking dishes. Sichuan cuisine is renowned for its seasonings, and its sweet wine brewing is also indispensable, such as the production of Sichuan style cold dishes with scallions and crispy crucian carp

How did the history of Jiangchuan sweet wine yeast come about

The origin of Jiuqu is unknown, and the earliest written text about Jiuqu may be a work from the Zhou Dynasty.& gt;； For the first time, it was comprehensively summarized and reached a very high level in the Song Dynasty. This is mainly reflected in the complete variety of wine yeast, perfect process technology, and high saccharification and fermentation power of wine yeast, especially small yeast from the south. Modern distiller's yeast is still widely used in the brewing of yellow rice wine, Baijiu, etc. In terms of production technology, due to the mastery of microbiology and brewing theory, the development of koji has reached a new level. The original koji was made from moldy or sprouted grains, and people improved it to make koji suitable for brewing. Due to the different raw materials and production methods used, as well as the varying natural conditions in the production areas, the variety of wine yeast is diverse and abundant. During the Song Dynasty, the types and manufacturing techniques of Chinese koji were basically established. On this basis, there are still some improvements in later generations

The production method of Jiangchuan sweet wine starter is a kind of root fungus. The production process is as follows: 1. Take a piece of Mantou or bread, one or two centimeters thick, and expose it to the air for one or two hours. Then put it into a small plastic bag, spray it with a watering can, and tighten the mouth of the bag. Put it in a dark place

If the temperature is above 20 ℃, two or three days later, the surface of Mantou even has loose white fluff on the plastic bag wall with Mantou crumbs. Little black ash scattered on the white fluff, like the size of coal ash, is the colony of rhizopus

2. Observe the hyphae and rhizoids

, pick out some rhizopus with black spots from Mantou with an anatomical needle, and try not to take or take less Mantou crumbs. Place it in a water droplet on a glass slide, carefully spread it out, but do not pull apart the connected hyphae. Cover the glass slide and under the microscope, it can be seen that the mycelium of Rhizopus has no transverse septa<45. The hyphae that connect two false roots are called creeping hyphae<3. Observe the sporangia and find clusters of upright hyphae from the false root, with sporangia growing at their tips. The mycelium of a long sporangium is called a sporangium stalk. Move the slide and search for several sporangia at different stages of development, then compare them to understand their maturation process. The top of the spore sac of Rhizopus originally swelled into a spherical shape, and the spores gathered at the swollen top of the spore sac stalk, covered with a thin film on the outside. After the spore sac matured, the thin film cracked open and the spores dispersed. You can see that the spores are completely scattered in the root mold colony, leaving only the swollen spore stalk at the top

Precautions: Don't add too much water when cultivating rhizopus, otherwise Mantou or bread will be wet and rotten, and bacteria will multiply in large quantities