摘要
为了更好地制备黄酒的麸曲,介绍了新工艺黄酒麸曲曲种的制备方法,通过对其孢子数、糖化力、液化力和蛋白质分解力等活力的测定,来检验种曲的性能。
In order to have a better preparation of yellow wine bran koji, the new technology of producing the growth yeast of yellow wine bran koji is introduced. After the determination of spore population, diastatic power, liquefaction powder and protein decomposition powder etc. ,the properties of growth yeast can be found out.
出处
《江苏调味副食品》
2008年第4期32-34,共3页
Jiangsu Condiment and Subsidiary Food
关键词
麸曲
种曲
制备
活力
bran koji
growth yeast
preparation
enzyme activity
