1) wheat Qu
麦曲
1.
Impact of different lysis methods for the extraction of total DNA on wheat Qu from Shaoxing rice wine;
不同破壁方法提取绍兴黄酒麦曲中的微生物总DNA
2.
Study on a-amylase from wheat Qu of Shaoxing rice wine;
绍兴黄酒麦曲中α-淀粉酶的初步研究
3.
Relationship between metabolites of wheat Qu microorganisms and flavor of rice wine;
浅析黄酒麦曲中的微生物与黄酒风味的关系
2) wheat koji
麦曲
1.
Study on biochemical characteristics of several wheat koji and their difference during fermentation process;
黄酒生麦曲的生化性能及在发酵过程中的研究
2.
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.
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。
3.
In order to ensure the quality of wheat koji,the technological processes of manual koji production and me- chanical koji production are compared.
为保证麦曲质量,通过对手工制曲和机械化制曲工艺流程的跟踪和比较,分析了手工制曲和机械化制曲在工艺流程上的主要异同点,相同点主要有:原料均为小麦,工艺上均采用轧麦、拌曲、摆曲和富集有益微生物;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。
3) wheat cojic
麦曲
1.
Preparation of wheat cojic containing Monacolin K;
含Monacolin K麦曲的制备研究
2.
Utilizing this strain, rice wine with Monacolin K was developed through preparing wheat cojic and fermenting rices.
2 麦曲的制备及酿造实验 通过针对本实验中所需麦曲，以不同的含水量、接种量以及培养时间三个因数根据Monacolin K、糖化酶活力两个指标对麦曲的制备作了初步的研究，确定了实验室麦曲制备中的优化组合：含水量50％、孢子接种量为0。
4) traditional wheat koji
传统麦曲
1.
Discussion on the innovation of the traditional wheat koji;
浅谈传统麦曲的改革与创新
5) raw wheat koji
生麦制曲
1.
"Xiajiang aged winter wine",which was took Zaojian glutinous rice harvested in the same year as raw material,was brewed using home-made starter and stepped raw wheat koji as starter.
该文初探了峡江生麦制曲的工艺制造和操作要求,在此基础上提出了传统生麦踩曲中所含微生物种群和生麦曲的特征和作用。
2.
Basic definition of conventional raw wheat koji-making,types and source of microorganisms in raw wheat koji and the features and function of microbial system,enzymatic system and substance system including in raw wheat koji were introduced.
介绍了传统生麦制曲的基本定义,生麦曲中微生物种类和来源,生麦曲所包含的菌系、酶系、物系的特点和功能。
6) raw wheat koji
生麦曲
1.
Compared discussion between the machine-making and traditional raw wheat koji in rice wine brewing;
黄酒机制生麦曲与传统生麦曲的比较探讨
2.
Study on yeast determination in raw wheat koji of yellow rice wine;
黄酒生麦曲中酵母的测定研究
3.
Adding Saccharifying enzyme and Y-ADY,we reduced the use of black-skin-red-koji to 45% than that in traditional technology and the reduced koji was replaced by raw wheat koji.
添加糖化酶、活性干酵母 ,使乌衣红曲的用量减少为传统工艺用曲量的45% ,所减少的乌衣红曲用生麦曲来代替 ,酿制的乌衣红曲黄酒质量有了很大的提
补充资料：麦曲
1.麦制的酒母。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条