Traditional Chinese Glutinous rice cake: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese How to make bran koji. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 22057 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Glutinous rice cakePreparation method 1. Bacteria culture: The strains currently used include Aspergillus ouloveri, No. 3758; Aspergillus sweetpotato, No. 3324; Aspergillus flavus, No. 3800; Aspergillus oryzae, No. 3384; Aspergillus niger mutagen: AS3, 4309 (UV-11).Aspergillus niger mainly uses saccharifying amylase, which produces glucose, which can be directly utilized by yeast. In addition, the saccharification has a long persistence, and its amylase and protease are also highly acid-resistant, making it suitable as a saccharifying agent for brewing wine and wine making. Aspergillus flavus mainly uses liquefaction amylase to produce dextrin, maltose and glucose. Its amylase is not acid-resistant and is easily inhibited during fermentation.In production, it is better to use a mixture of Aspergillus niger and Aspergillus flavus, with black koji as the main ingredient, and the proportion …
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