Sorghum:

根据粘度的不同，高粱可分为两类：粳高粱和糯高粱。北方多为粳高粱，南方多为糯高粱。糯高粱富含支链淀粉，结构疏松，适合根霉生长。用小曲酿制高粱酒，淀粉得率较高。粳高粱含有一定量的直链淀粉，结构紧密，蛋白质含量高于糯高粱。高粱含有单宁、花青素等色素成分。衍生酚类化合物具有白葡萄酒特有的香味。高粱蒸熟后，松而粘，无糊状物。高粱淀粉位于胚乳中，表面有一层由蛋白质和脂肪组成的胶粒。淀粉颗粒呈多边形，有一核点，更da粒径可达30um。

According to the different viscosity, sorghum can be divided into two types: japonica sorghum and glutinous sorghum. Most of them are japonica sorghum in the north and glutinous sorghum in the south. Glutinous sorghum is rich in amylopectin, loose structure, suitable for Rhizopus growth. The yield of starch was higher when sorghum wine was brewed with Xiaoqu. Japonica sorghum contains a certain amount of amylose, and its structure is compact. The protein content of Japonica sorghum is higher than that of glutinous sorghum. Sorghum contains tannin, anthocyanins and other pigment components. The derived phenolic compounds have the unique flavor of white wine. Sorghum steamed, loose and sticky, no paste. Sorghum starch is located in endosperm with a layer of colloidal particles composed of protein and fat. The starch granules are polygonal with a core in the center. The maximum diameter of starch granules is 30 um.

米饭：

Steamed Rice:

淀粉含量高，蛋白质和脂肪含量低，有利于低温发酵缓慢。成品酒的质量比较纯。水稻淀粉主要分布在胚乳层。胚乳细胞有致密的淀粉复合粒，每粒淀粉复合粒含有50-80个淀粉单位。水稻分为粳稻和糯稻。一般来说，粳米的蛋白质、纤维素、灰分含量较高，糯米的淀粉、脂肪含量较高，晚熟米煮熟后又软又粘；粳米淀粉的结构疏松，易糊化，但如果煮熟不当，太粘，发酵温度难以控制。在白酒的蒸馏过程中，经过蒸煮和烧制的混合，大米可以将大米的香味带入白酒中，酒的质量是洁净的。

High starch content, low protein and fat content is conducive to slow fermentation at low temperature. The quality of the finished wine is relatively pure. Rice starch is mainly distributed in endosperm layer. The endosperm cells had dense starch complex granules, and each starch complex granule contained 50-80 starch units. Rice is divided into japonica rice and glutinous rice. Generally speaking, the protein, cellulose and ash content of Japonica rice are higher, the starch and fat content of glutinous rice are higher, and the late cooked rice is soft and sticky after being cooked; the structure of Japonica rice starch is loose and easy to gelatinize, but if cooked improperly, it is too sticky, and the fermentation temperature is difficult to control. In the distillation process of liquor, after the mixing of cooking and firing, rice can bring the flavor of rice into liquor, and the quality of liquor is clean.

玉米：

Corn:

玉米含有较多的植酸，可在发酵过程中水解环己醇和磷酸。前者甜，磷酸也能促进甘油（甘油）的形成，多元醇有明显的甜味。后者能促进甘油的形成，所以玉米酒比酵母甜。在取出毛坯后应使用，在烹调后不粘锅或糊。但由于淀粉结构紧密，质地坚硬，难以烹调。由于淀粉颗粒形状不规则，呈玻璃状组织，结构紧密，质地坚硬，难以烹调。但白酒产量低于高粱，玉米半纤维含量高于高粱。因此，常规分析中淀粉含量相当于高粱，但白酒产量低于高粱，而黄玉米淀粉略高于白玉米。

Corn contains more phytic acid, which can hydrolyze cyclohexanol and phosphoric acid during fermentation. The former is sweet, phosphoric acid can also promote the formation of glycerol (glycerin), polyols have obvious sweet taste. The latter can promote the formation of glycerol, so corn wine is sweeter than yeast. It should be used after taking out the blank and not stick to the pot or paste after cooking. However, due to the tight structure and hard texture of starch, it is difficult to cook. Due to the irregular shape of starch granules, glassy structure, compact structure and hard texture, it is difficult to cook. However, liquor yield was lower than sorghum, and corn semi fiber content was higher than sorghum. Therefore, the starch content in conventional analysis is equivalent to sorghum, but the liquor yield is lower than sorghum, while the starch content of topaz rice is slightly higher than that of Baiyu rice.

甘薯：

Sweet potato:

鲜甘薯和干白薯中可溶性糖含量分别为2%和7%，有利于酵母的利用。马铃薯干淀粉纯度高，脂肪和蛋白质含量少，发酵产酸的辅助程度低，淀粉酒的生产率高于其他原料。甘薯果胶含量较高，成品酒中甲醇含量较高。此外，还有甘薯树脂，对发酵也有不良影响。红薯淀粉颗粒大，结构不严密，吸水能力强，所以很容易糊化。

The soluble sugar content of fresh sweet potato and dry sweet potato were 2% and 7%, respectively, which was beneficial to the utilization of yeast. Potato dry starch has high purity, less fat and protein content, low auxiliary degree of fermentation acid production, and the productivity of starch wine is higher than other raw materials. The content of pectin was higher in sweet potato wine. In addition, there are also sweet potato resin, which has a negative effect on fermentation. Sweet potato starch granules are large, the structure is not tight, water absorption capacity is strong, so it is easy to gelatinize.

小麦：

Wheat:

小麦碳水化合物中除淀粉外，还含有少量的蔗糖、葡萄糖、果糖和2%-3%的糊精。小麦蛋白质主要由醇溶蛋白和谷蛋白组成，其中大部分是氨基酸。这些蛋白质在发酵过程中可以形成风味成分，其中小麦淀粉含量更gao。

In addition to starch, wheat carbohydrates also contain a small amount of sucrose, glucose, fructose and 2% - 3% dextrin. Wheat protein is mainly composed of gliadin and glutenin, most of which are amino acids. These proteins can form flavor components during fermentation, among which wheat starch content is the highest.

大麦：

Barley:

耐寒性强，生育期短。可在海拔3000米以上地区种植。大麦和青稞可分为四棱和六棱。青稞和大麦的区别在于谷物和颖片可以分离，即没有外壳。青稞也有多种颜色，有黄、褐、紫、蓝、黑色和椭圆、卵形、长形之分，青稞多为硬质，籽粒的透明玻璃质70%以上，蛋白质含量在14%以上，淀粉含量为60%左右，纤维素含量约2%。

It has strong cold resistance and short growth period. It can be planted in areas above 3000 meters above sea level. Barley and highland barley can be divided into four rows and six rows. The difference between highland barley and barley is that grain and glume can be separated, that is, there is no shell. Highland barley also has a variety of colors, including yellow, brown, purple, blue, black and oval, ovate, and long shape. Highland barley is mostly hard, with transparent glass of more than 70%, protein content of more than 14%, starch content of about 60%, and cellulose content of about 2%.

豌豆:

Peas:

粘性大，淀粉含量较大，若用以单独制曲，则升温慢，降温也慢。故一般与大麦混合使用，以弥补大麦的不足，但用量不宜过多。大麦与豌豆的比例，通常3:2为宜。也不宜使用质地坚硬的小粒豌豆。若以绿豆，赤豆代替豌豆，则能产生特异的清香。

If it is used to make koji alone, the heating and cooling will be slow. Therefore, it is generally mixed with barley to make up for the shortage of barley, but the dosage should not be too much. The ratio of barley to pea is usually 3:2. It is also not suitable to use small hard peas. If the pea is replaced by mung bean and red bean, it can produce special fragrance.