【微生物的奧妙：甘酒＆鹽麴】
姬姬的廚房
2025/03/10
---我相信網友的經驗，使用 60C 醱酵
但是我查到
有關 Aspergillus oryzae fermentation growth temperature 的學術文章
Aspergillus oryzae - Gomi - 被引用 79 次 … from Aspergillus oryzae with submerged fermentation - Miranti - 被引用 16 次 … of Aspergillus oryzae S. on soybean koji fermentation - Chancharoonpong - 被引用 97 次 |
oryzae has an optimal growth temperature of 32–36°C (±1°C) and is unable to grow above 44°C. It has an optimal growth pH of 5–6 and can germinate at pH 2–8.
oryzae has an optimal growth temperature of 32–36 °C (±1 °C) and is unable to grow above 44 °C. It has an optimal growth pH of 5–6 and can germinate at pH 2–8.
電鍋保溫溫度在50～60C間，這樣的溫度會讓麴菌開始分解、糖化米飯，讓米飯變得很甜。保溫期間可2～3小時攪拌一次，避免產模酵母停留表面，導致腐敗。溫度太高會讓麴菌失去活動
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搜尋英文資料，
to make amazake the ratio of koji, rice and water
其配方，跟中文資料，有差
6-8 or 6-10 hr 但我想降低 koji 用量，拉長時間（希望不要污染）
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Homemade Sweet Fermented Rice (Lao Zao/Jiu Niang)
The base of many great Chinese desserts
Xueci Cheng Aug 03, 2024
手搖杯酒釀豆花
