摘要
介绍了大豆酱天然曲工艺的操作规程,分析了制曲时出现的问题及解决的方法,阐述了提高成曲质量的措施。
The operational procedures for natural koji preparation from soybean paste were elaborated in this paper. It was also analyzed the problems and solutions in koji-making, and introduced the way to improve koji-making quantity.
出处
《中国酿造》
CAS
北大核心
2006年第9期53-55,共3页
China Brewing
关键词
原料
制曲工艺
菌种
酶活力
成曲质量
raw materials
koji-making technique
strains
enzyme activity
