摘要
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。种曲除了要求孢子多、发芽率高之外,更重要的是应控制杂菌。该文对沪酿3.042米曲霉的菌种质量、制曲设备及环境、制曲过程、种曲保存及人员管理等方面进行了阐述,以确保酱油种曲质量。
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. Soy sauce koji needs not only more spores and higher germination rate, but also prevention on undesired microbes. According to the production experience, quality of Aspergillus oryzae HuNiang 3.042, equipment and condition of koji making, process of koji making, koji preservation and management were introduced, in order to ensure the quality of soy sauce koji.
出处
《中国酿造》
CAS
北大核心
2005年第7期43-44,共2页
China Brewing
关键词
种曲
培养
保存
质量
koji starter
culture
preservation
quality
