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 protease added during koji making had different effects on enzymatic activity of mature koji depending on addition amount.
酱油制曲是米曲霉生长、分泌各种酶并且通过这些酶分解原料的过程。
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。
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 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。
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。
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。
In this paper will combined with the modern bio-technique, research the process of koji-making, fermentation of bean sauce, optimization technology.
本文将结合现代生物技术手段，研究豆瓣酱的制曲，发酵过程，优化工艺。
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。
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 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。
The key points such as the choice of material and treatment, the Koji-making in brewing technology, distillation, and pile fermentation, etc. are put forward accord…
据此作者提出了原料的选择和处理，酿造工艺中大曲培制、蒸馏、堆积发酵等技术要点。
The key points such as the choice of material and treatment, the Koji-making in brewing technology, distillation, and pile fermentation, etc. are put forward accord…
据此作者提出了原料的选择和处理，酿造工艺中大曲培制、蒸馏、堆积发酵等技术要点。
应用推荐