摘要
简述了传统麦曲的特点、制曲生产的改进、麦曲生产的机械化以及传统麦曲与酶制剂和生物制品的融合,提出了在继承传统制曲工艺的基础上,开拓创新的新思路。
It was briefly introduced about the characteristics of traditional wheat koji, the improvement of manufacturing process of koji, the mechanization of koji production and the mixture of enzymes or bio-products with the traditional koji. Some new ideas were raised to make technological innovation in koji production with the inheritance of traditional manufacturing process.
出处
《中国酿造》
CAS
北大核心
2007年第1期53-55,共3页
China Brewing
关键词
传统麦曲
酶制剂
制曲工艺
traditional wheat koji
enzyme, koji-making technology
