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1)  saccharifying koji
糖化曲
1.
After starch and corn protein was extracted,corn skin and grit was used as materials for saccharifying koji and vinegar fermentation.
研究了以玉米提取淀粉和蛋白后获取的玉米皮渣为糖化曲制备原料和食醋酿造原料,采用边糖化边酒化、再醋化工艺,固态法酿造食醋。
2.
Using the byproduct,namely,the corn skin and grit produced from corn starch and protein extraction as the material of the saccharifying koji fermentation,and then hydrolysing the corn skin and grit with this kind of saccharifying koji,the saccharified solution was obtained.
利用玉米提取淀粉和蛋白质后的玉米皮渣副产品做为糖化曲发酵原料,再利用糖化曲水解玉米皮渣制取糖化液,补充氮源后制备液体酒母培养基,进而利用该培养基代替麦芽汁培养基生产液体酒母。
2)  Saccharinization Moldy Bran
糖化麸曲
3)  glycos-esterifiable koji
糖化增香曲
1.
Preparation of glycos-esterifiable koji and its application in fermented soy sauces and pastes;
糖化增香曲在发酵酱油和酱制品中的应用探讨
2.
The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.
研究糖化增香曲在低盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量。
4)  proteinase of moldy bran
麸曲糖化酶
5)  brewing diagram
糖化曲线(图)
6)  Submerged mold glucoamylase
液体曲糖化酶
补充资料:如此江山 泛曲阿后湖 曲阿词综曲阿词综中,
【诗文】:
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