1) Koji-making with cooked wheat
熟麦制曲
2) cooked wheat starter
熟麦曲
1.
After 6 h saccharification at 30 ℃, compared with mash by uncooked wheat saccharification, the produced mash by cooked wheat starter saccharification, its liquefying power, saccharifying power and protein resolving power was better.
按传统黄酒工艺的糖化模型进行糖化特性研究,采用30℃、6h糖化,得出用熟麦曲糖化的醪液,其液化力、糖化力和蛋白质分解力要高于用生麦曲的,糖化产物(总糖、还原糖等)也高于用生麦曲糖化的产物。
4) producing leaven using cooking bean
熟料制曲
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) barley rice rice triple cereal crops
麦-稻-稻三熟制
补充资料：麦熟市米价减邻里病者亦皆愈欣然有赋
【诗文】：
凶年已度麦方秋，学道从来幸寡求。
荷锸自随身若寄，漉篱可卖饭何忧？邻翁濒死复相见，村市小凉时独游。
不怕归时又侵夜，新添略彴跨清沟。
【注释】：
【出处】：
凶年已度麦方秋，学道从来幸寡求。
荷锸自随身若寄，漉篱可卖饭何忧？邻翁濒死复相见，村市小凉时独游。
不怕归时又侵夜，新添略彴跨清沟。
【注释】：
【出处】：
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