酱油制曲过程中的分段控制法

Subsection control method in koji making of soy sauce

通过酱油制曲过程中,曲霉菌在曲料上不同时段上的生长变化特点,将其分为孢子发芽、菌丝生长、菌丝繁殖、孢子着生四个阶段,根据不同阶段曲霉菌生长所需要的温度、湿度、通风量等条件的不同,进行针对性分段控制,创造优良的曲霉生长环境,制得优质大曲。

This article passes in the soy sauce system tune process,Aspergiilus on tune material in different time interval growth change characteristic, Divides into the spore it to germinate, the hypha grows, the hypha reproduces, the spore is living four stages. Grows condition and so on temperature according to the different stage aspergillus, humidity, ventilation which needs differences, carries on the pointed piggy-back control. Creates the fine tune mildew habitat and makes the high quality big tune.