我国生麦制曲特征和操作技艺

The features and operating technique of Chinese uncooked wheat koji

为了充分认识我国传统生麦曲的制作工艺,介绍了传统生麦曲中微生物种群和来源、生麦曲的功能、作用和生麦制曲的特征,同时还详细介绍了生麦曲制作的工艺及生麦曲的质量要求。

In order to have a full understanding of Chinese traditional technique of uncooked wheat koji,the population and origin of microorganisms in uncooked wheat koji, the functions, utilities and features of uncooked wheat koji are introduced. Besides,the producing technology of uncooked wheat koji and its quality requirements are discussed in detail.