The koji quality is affected by the cultivation conditions.
种曲培养条件对种曲质量有一定的影响。
The quality of handmade koji is stabler than that of machine-processed koji in production.
在生产实际中，机制曲质量与手工曲相比，不够稳定。
The method of soybean saponin extraction and the saponin hydrolysis in the koji making are studied.
主要研究了大豆皂甙的提取方法和皂甙糖基在制曲中的变化。
The representatives of red koji wine are Shousheng wine produced in Jinhua and aging wine produced in Fujian. ...
还介绍了红曲的制作方法和红曲酒的制作方法。
Its flavor was mainly from local nature condition and raw wheat koji using Jiangpi, wheat and red clay as raw material.
其风味来源主要得益于当地得天独厚的自然条件和以江皮、小麦、红泥土为原料踩制成的生麦曲。
Red koji is also named Dan koji that belong to the fermented product with high-tech of biology.
红曲亦名丹曲，属生物科技含量较高的酿造制品。
A new technique with adding activator and reducing koji in the production of soy sauce was studied in this paper.
研究了添加激活剂和减曲技术在酱油生产中的应用。
The specific process of yeast cultivation from slant culture to mature starter during koji liquor production is introduced.
介绍了麸曲白酒生产过程中酵母从斜面培养到成熟酒母的具体制作过程。
A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.
通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
The microflora and compositions of the koji produced by natural fermentation were analyzed with isolation of microbes by plate dilution.
利用平板稀释分离实验，对自然制曲成熟的曲料做微生物菌相及组成进行了分析。
Red koji was added to join in the saccharification and fermentation during the draft beer production in the minitype beer production line.
利用微型啤酒生产线在鲜啤酒生产过程中添加红曲参与糖化发酵，对生产红曲保健鲜啤酒进行了初步的研究试验。
The qualified block koji with different properties was produced through the proper control of process parameters and cultivation conditions.
在不同的季节，通过合理控制工艺参数可生产出符合酿造要求的块曲，又使其各具特性。
It is the basis and origin of Maotai flavor, therefore there is technology of large amount of koji addition in Maotai flavor type liquor making.
因为它是产生酱香的基础，是酱香的来源，也因此才有酱香型酒的大用曲量工艺。
This paper described the function and basic demand of koji making materials, characteristic and requirement of usage of general materials and so on.
该文叙述了制曲原料的基本要求、作用，常用制曲原料的特性等。
The effect of koji-making, preparation of soybean and wheat flour, and koji-making condition and process on the quality of koji was analyzed in detail.
分析了种曲制备，大豆、面粉预处理，制曲条件等对成曲质量的影响。
Red rice-kojicidin was prepared by extracting red rice-koji farina with alcohol and dyeing experiment on natural silk was performed using orthogonal method.
用乙醇萃取红曲米粉提取红曲米素，并采用正交法对真丝绸进行染色试验。
The use of quality Rhizopus koji and temperature tolerant active fresh yeast in the production of Xiaoqu liquor has increased the yield of Xiaoqu liquor by 6%.
采用纯种根霉曲和耐高温活性干酵母代替部分传统小曲酿造小曲米酒，出酒率提高了6 % ；
The quality of soy sauce koji directly affected the quality of Daqu and ultimately affected utilization rate and productivity of raw material and the quality of koji.
种曲质量的优劣直接影响大曲的品质，最终影响原料利用率、酱油出品率及质量。
With much microorganism and a wide enzyme system, the traditional vinegar koji is rich in metabolite and has a good quality, but its vinegar productivity is rather low.
传统醋曲微生物多、酶系广，代谢产物丰富，产品质量好，但出醋率低。
The production methods of Japanese sake including basic knowledge of sake, grain steaming, koji-making, yeast, analysis and blending are briefly introduced in this lecture.
简要介绍日本清酒的生产方法，包括酒的知识、精米、蒸米、制曲、酵母、分析、勾兑等。
Studied on the differences of microflora and quantity in different environment, different parts of the new and old koji-making workshops of Hengshui Laobaigan Liquor-making Co.
研究了衡水老白干酒业股份有限公司新老制曲车间不同环境场地微生物的种类和数量差异。
The production technology, brewing points and biochemical changes during post-fermentation stage of Jiaxing flower liquor brewing from sweet-type koji was introduced in this paper.
简述了嘉兴小曲甜型花露酒的生产工艺，酿造要求及后发酵成熟期的生化变化，在此基础上对花露酒的工艺特征进行了综合分析和探讨。
In this paper, liquor-making technology with uncooked materials and the preparation of koji for uncooked materials, and its operating instructions and points for attention were introduced.
简述生料酿酒技术、生料酒曲制备方法、操作规程、注意事项，提出生料酒是一种很好的基础酒，可以通过勾调、串蒸等配套技术使之达到饮用习惯要求。
The traditional processing technology and the operation of Baoning vinegar are introduced in this paper. The function, merit and shortcoming of koji making and fermentation are also analyzed.
该文介绍了保宁醋传统生产工艺及操作，并分析了制曲、发酵等过程的作用及优缺点。
This paper studied microflora and quantity differences in different environment, different koji-making seasons and different parts of fermentation room, impacts on koji quality was studied as well.
研究了制曲车间不同环境场地、不同制曲季节及发酵室不同部位的空气微生物种群和数量差异及其对曲药质量的影响。
The soy sauce according with the quality standard of GB18186-2000 was then produced by using yeast single cell protein as raw material and fermented with koji by low-salt and solid-state fermentation.
再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油，产品质量符合GB18186-2000标准。
Both Diana and Koji are my good friends.
戴安娜和小路都是我的好朋友。
Koji and Yuko have a daughter and two sons.
小路和裕子有一个女儿和两个儿子。
Koji and Yuko have a daughter and two sons.
小路和裕子有一个女儿和两个儿子。
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