bran-koji麸曲
1.Isolation,screening and application of yeasts from fermented bran-koji of Maotai-flavor liquor;麸曲酱香酒醅中酵母菌的分离、筛选及应用
2.The measurement is proposed to improve the weaknesses of the technologies in brewing vinegar with bran-koji fermentation and submerged fermentation.该文从食醋应具备营养性能和享受性能出发,依据食醋酿造的工艺条件,阐述了传统酿醋工艺多菌种、多酶系、低温混合发酵的特点,针对目前麸曲酒母酿醋工艺和液体深层发酵酿醋工艺的不足,提出了改进措施。
3)bran starter Maotai-flavor liquor麸曲酱香
1.The production of bran starter Maotai-flavor liquor had the following advantages: short fermentation time, high liquor yield, short storage period, rapid fund turnover, and cheap product price and high liquor quality.麸曲酱香型白酒生产具有发酵时间短、出酒率高、贮存期短、资金周转快、价廉物美的特点。
4)bran vinegar麸曲醋
1.The effect of bran vinegar produced with daqu distiller's grain partly instead of rice bran was studied.通过对曲酒丢糟部分代替米糠生产麸曲醋的效果研究,确定了丢糟在酒精发酵阶段和醋酸发酵阶段添加理想比例为30%~40%和20%~30%,产品出醋率提高2%,总酯含量增加25。
5)Monascus bran红曲麸
1.0g/100g after saccharification to supply more fermentable carbon sources for the production of Monascus bran by Monascus sp.0g/100g,为红曲霉M-1菌株利用麸皮制备红曲麸增加了可发酵碳源。
6)Rhizopus bran koji根霉麸曲
延伸阅读
麸曲分子式:分子量:CAS号:性质:用麸皮培养纯粹曲霉菌而制成的一种固体曲。原料价廉、糖化力强,制曲时间短,且不受季节限制,广泛用于酒精和白酒酿造的糖化阶段,以代替老法所用的大曲。