利用温度控制仪调节厚层通风制曲的品温  

Adjustment of the temperature of the fermenting grains in heavy koji-making through layer ventilation by utilizing temperature controller

作　　者：刘井权[1] 臧威[1] 孙剑秋[1] 

机构地区：[1]齐齐哈尔大学生命科学与工程学院,黑龙江齐齐哈尔161000

出　　处：《中国调味品》2006年第5期50-51,共2页China Condiment

摘　　要：厚层通风制曲是调味品行业常用培养微生物和积累酶量的方式.采用温度控制仪控制厚层通风制曲品温、供氧、调湿,是一种投资百余元就可以提高成曲酶活力、减轻劳动强度的方法.酶活力可提高10%～20%,也避免了“烧曲”现象的产生.Heavy koii--making through layer ventilation was a common way of culturing microbiology and accumulating the quantity of enzyme in spices industry. Utilizing temperature controller to control the temperature of the fermenting grains in heavy koji-making through layer ventilation,provide oxygen and adjust humidity was a way to increase koji-making enzyme activity and lower labor intensity only by investing a small amount of money. Thus the enzyme activity can be increased by 10%～20% and the phenomenon of koii-heating was also avoided.

关 键 词：厚层通风制曲 温度控制仪 酶活力 

分 类 号：TS201.3[轻工技术与工程—食品科学]