甜酒曲
- 网络liqueur koji
甜酒曲-
纯种根霉和中草药在传统法生产甜酒曲中的应用
Application of Pure Rhizopus and Herbs in the Production of Liqueur Koji by Traditional Methods
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在研究从泰国优质甜酒曲中分离出来的假丝酵母菌株L1、L2和我国根霉菌株Q的生长特性的基础上，进行了不同配比的甜酒试饭试验。
The growth situation of producing sugar from candida L1 , L2 and Rhizopus Q were studied . There are also experiments on different matching of candida L1 , L2 and Q.
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泰国优质甜酒曲中根霉发酵特性的研究
Study on the rhizopus from Thailand sake koji in fermentation
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以江米为原料，通过安琪纯种根霉酒曲和民间传统甜酒曲发酵制备江米甜酒。
The glutinous rice wine were prepared through brewing of angel rhizopus sp. and traditional xiaoqu by using glutinous rice as material , respectively .