Universal brewing koji

Product Overview:

Accozymes’ universal brewing koji is a vacuum-packed composite brewing koji. It is a composite brewing koji containing multiple enzyme systems and multiple active microbial preparations, including saccharifying enzymes, liquefying enzymes, proteases and cellulases; multiple active microbial preparations include alcohol active dry yeast, ester-producing active dry yeast, active root mold, etc.
This product is suitable for the production of liquor from powdered grains, raw materials, and fermentation, especially for the production of starchy materials such as rice, corn, and sorghum. It not only retains the characteristics of saccharification and fermentation of multiple enzyme systems in traditional brewing koji, but also overcomes the weaknesses of uneven bacterial flora, low liquor yield, and strong liquor flavor and bitterness in traditional brewing koji. It has the characteristics of easy use, strong applicability, easy to master technology, stable product quality and high liquor yield.

How It Works:

Solid-state fermentation:
Glutinous koji (small-burnt) liquor: First, dissolve 0.3-0.5% of the raw material’s brewing koji into 30 times 32-35℃ warm water, soak for 10 minutes, cool to 28-30℃, then evenly sprinkle it on the grain mash that has been cooled to 20-25℃, mix well, and ferment in the pool for 4-5 days.
Dismantled wine: First, dissolve 0.3-0.5% of the raw material’s brewing koji into 30 kg of 32-35℃ warm water, soak for 10 minutes, cool to 28-30℃, then evenly sprinkle it on the lees that have been cooled to 15-20℃, mix well, and ferment in the pool for 10-15 days.
Small-grain liquor: After the whole grain is soaked-primary steamed-re-steamed-out-cooled to 24-28℃, it needs to be piled up for 8-12 hours, the temperature is 24-30℃, and the fermentation cycle is 5-7 days. The dosage is 0.3-0.5% of the raw material, and the usage is the same as above.

Liquid fermentation: Soak the cooked grains in water, and when the temperature reaches 28°C, add 0.3-0.5% of the raw material’s brewing yeast directly, stir for 10 minutes, and then seal and ferment for 4 days.

Raw material fermentation:
100 kg of powdered grain is first mixed with 300 kg of hot water, and the temperature is naturally cooled to about 32°C (stir appropriately during this period to prevent precipitation), then 400 g of koji is directly added and stirred evenly, and fermented for 7-12 days. Stir twice a day for the first 3 days, and the temperature is controlled within the range of 28-36°C. The fermentation temperature is about 32°C, and the short-term fermentation temperature shall not exceed 38°C. When the temperature is below 26°C, insulation measures should be taken.

Application Instructions:

For the fermentation of raw rice, you can use grains or broken rice for direct fermentation, but the fermentation cycle will be extended by 10-16 days.
The length of the fermentation cycle is related to factors such as the raw material variety, raw material crushing degree, amount of koji and fermentation temperature. Generally, when the raw material crushing degree is fine and the amount of koji is large, the fermentation cycle should be short; otherwise, the fermentation cycle should be longer.
If the product packaging is inconsistent with this manual, this description shall prevail.

Packaging & storage:

• This product is vacuum packed in 1kg aluminum foil bag, and the specification is 1Kg×10 carton packaging.
• Store in a cool, dry and ventilated place below 20℃, with a shelf life of 24 months. Heat and moisture can easily make the brewing koji ineffective.