生料制作根霉曲工艺控制措施分析  

Control Technology of Rhizopus Koji Measures Analysis of Production Raw Material

作　　者：李晓楼[1] 

机构地区：[1]四川职业技术学院,四川遂宁629000

出　　处：《湖南工业职业技术学院学报》2013年第2期19-20,共2页Journal of Hunan Industry Polytechnic

摘　　要：文章概述了根霉曲生产常见工艺,结合生产实际,从产前准备、加水拌和、菌种、温度控制、监督管理、杂菌防治六个方面,探讨了夏季生料制作根霉曲工艺控制措施,比较了生、熟料制作根霉曲工艺控制区别,为完善根霉曲生产工艺,保证根霉曲全年不间断生产提供参考。This paper summarizes the common process for the production of Rhizopus koji, Combined with the actual production, From the antenatal preparation, mixing, strain, temperature control, supervision and management, bacteria control six aspects, Discusses the Rhizopus Koji process control measures for making summer meal, compared the students, clinker production Rhizopus Koji process control difference, in order to improve the production process of Rhizopus Koji, ensure the Rhizopus Koji annum contimlous production of reference.

关 键 词：生料 根霉 根霉曲 杂菌防治 

分 类 号：Q949[生物学—植物学]