1) pure-culture uncooked wheat koji
纯种生麦曲
2) pure red koji
纯种红曲
1.
Two methods of making pure red koji was introduced in this article and the advances of new method was suggested.
介绍了两种纯种红曲的制作方法 ,阐述了新方法的优
3) Pure culture starter
纯种曲
4) quality rhizopus koji
纯种根霉曲
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