摘要
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。详细论述了生麦制曲十大特征,并在此基础上对生麦制曲的培养机理、工艺流程、操作要点及质量要求作进一步探讨。以期在继承传统生麦制曲工艺基础上,采用新技术、新工艺、新设备对传统制曲方法进行改造创新,推动传统制曲酿酒业的发展。
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. Then the top ten characteristics of raw wheat koji-making were discussed in detail, and on this basis, the cultivation mechanism, process, operation and quality requirements of raw wheat koji-making were investigated. Based on the conventional raw wheat koji-making process, taking advantage of new technologies, new techniques and new equipment to improve the methods of koji-making, the industry of koji-making and liquor making would developed.
出处
《中国酿造》
CAS
北大核心
2009年第11期118-123,共6页
China Brewing
关键词
生麦制曲
以麦为料
野生多微
制曲特征
培养机理
操作要点
raw wheat koji
wheat as materials
wild multi-micro
Qu characteristics
culturing mechanism
operating points
