大麦、小麦是制曲的理想原料。
Wheat and barley are the ideal materials for starter-making.
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 method of soybean saponin extraction and the saponin hydrolysis in the koji making are studied.
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。
This paper described the function and basic demand of koji making materials, characteristic and requirement of usage of general materials and so on.
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。
The protease added during koji making had different effects on enzymatic activity of mature koji depending on addition amount.
采用红曲霉固态培养荞麦制曲，液态发酵产洒的方法酿造荞麦红曲酒。
The red starter was produced by Monascus spp. with solid-state fermentation, while the red starter buckwheat wine was brewed by liquid-state fermentation.
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 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.
从制曲、酿酒及成品等各方面对汾酒的传统生产工艺进行了较系统的总结。
The traditional production technology of Fen liquor was summed up systematically from the aspects of starter-making, liquor-making and product liquor etc.
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。
In this paper will combined with the modern bio-technique, research the process of koji-making, fermentation of bean sauce, optimization technology.
不同点主要有：生产效率和劳动强度、制曲坯和曲块微生物生长繁殖情况。
They are different in productivity, labor tense, starter forming and the growth of koji microorganism.
介绍了架子制曲的技术方案、特征、优点，生产方案和原料及曲子的质量标准。
The technological scheme, characteristic, advantage, producing scheme and the quality standard of shelf-made koji are introduced.
某小曲酒厂是以高梁、小麦等为原料，采用传统的酿造和制曲工艺制成小曲酒。
Ditty is a winery sorghum, wheat, and other raw materials, using the traditional song-making process and made small Liquor.
制曲专业化是酿酒行业的一个全新命题，旨在引起酿酒行业对工业化进程的关注。
Specialization of start er production is a brand new viewpoint and its presence will draw more concerns on the industrialization process in liquor-making industry.
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。
The microflora and compositions of the koji produced by natural fermentation were analyzed with isolation of microbes by plate dilution.
然后在获得最佳制曲条件的基础上，加入各种激活剂，考察对米曲霉产酶的影响；
Then adding a variety of activating agents , the enzyme production of Aspergillus oryzae were investigated on the basis of the conditions of the best starter propagation process;
在制曲及发酵前期，如没有外界提供的热能，细胞的酶难以激活，微生物难以生育。
In starter-making and prior period of fermentation, without heat energy provided by outside environment, enzymes in cells hardly activate and microbes rarely breed.
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。
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.
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。
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.
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。
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.
切实措施为加强原料、制曲、制酒等各个环节的管理，严格工艺控制，并不断的总结和完善。
The technical measures to improve liquor quality were put forward from the angle of raw materials, starter-making and liquor-making.
主要在酱油原料处理方面介绍了一些新的技术，并在制曲、后期调配、防腐剂方面提出了一些探讨和建议。
This paper mainly gives some new informations on how to deal with the raw materials of soy and provides some Suggestions on making leaven, mixing and antiseptics.
湘窖包包曲是以90%的小麦加10%的豌豆为原料，适当提高制曲温度，经粉碎、踩曲、入房发酵而成。
Xiangjiao wrapped starter was produced by 90 % wheat and 10 % garden pea through grinding, starter-stepping and bank-entry fermentation (adequate rise of starter-making temperature).
在米曲霉和黑曲霉混合制曲的曲料中添加促生长物质进行试验，研究其对曲料蛋白酶活力和孢子数的影响。
Through adding some urging growth materials to koji, which mixed by Aspergillus oryzae and Aspergillus niger , this paper studied effect of it on spore number and protease activity.
本文主要在酱油原料处理方面介绍了一些新的技术，并在制曲，后期调配，防腐剂方面提出了一些探讨和建议。
This paper mainly gives some new informations on how to deal with the raw materials of soy and provides some suggestions on making leaven, mixing and antiseptics.
这是一种自然发酵的方法，历经数千年，发酵技术已相当成熟，而制曲酿酒技术的基本原理和方法至今仍在使用。
This is a natural fermentation method with thousands of years' history. With mature brewing technology, the basic principle and method of such technology are still in use now.
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。
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.
描述了一种新型机械制曲成套设备工艺流程、结构、工作原理和主要特点，并进行了试验研究，给出了其主要性能参数。
The processing flow, structure, work principle and characteristics of an newly equipment for producing yeast block were described, and experiment was completed. Main parameters were provided.
该试验采用50%的混合料蒸煮后，直接加入新型复合酶工艺，另外50%的混合料经蒸者后制曲，最后再混匀入池酶解、发酵。
We put new type complex enzymes into 50% admixture when it braized, the others 50% were made into leaven by ventilation. Then all of it were put into leaven pool to ferment.
浓香型酒和酱香型酒，不仅发酵制酒的工艺各异，而且制曲工艺也不同。由于制曲工艺的不同，因而影响到两大类酒曲中微生物区系的组成。
Manufacture of aromatic liquor differs from that of mellow liquor not only in the technology of fermenting and producing liquor but also in the technology of preparing leaven.
并且结合常见的6112曲轴的切削加工进行案例研究，证明了此制造过程百分制环境评价方法切实可用，值得推广。
And study on the case in cutting combining 6112 bent axles. Proving this percent environment evaluation method in the manufacture process can be used. And it deserve popularizing.
并且结合常见的6112曲轴的切削加工进行案例研究，证明了此制造过程百分制环境评价方法切实可用，值得推广。
And study on the case in cutting combining 6112 bent axles. Proving this percent environment evaluation method in the manufacture process can be used. And it deserve popularizing.
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