| 利用温度控制仪调节厚层通风制曲的品温 |
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| 引用本文： | 刘井权,臧威,孙剑秋. 利用温度控制仪调节厚层通风制曲的品温[J]. 中国调味品, 2006, 0(5): 50-51 |
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| 作者姓名： | 刘井权 臧威 孙剑秋 |
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| 作者单位： | 齐齐哈尔大学,生命科学与工程学院,黑龙江,齐齐哈尔,161000 |
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| 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.
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| 关 键 词： | 厚层通风制曲 温度控制仪 酶活力 |
| 收稿时间： | 2006-01-17 |
Adjustment of the temperature of the fermenting grains in heavy koji-making through layer ventilation byutilizing temperature controller |
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| LIU Jing-quan,ZANG Wei,SUN Jian-qiu. Adjustment of the temperature of the fermenting grains in heavy koji-making through layer ventilation byutilizing temperature controller[J]. China Condiment, 2006, 0(5): 50-51 |
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| Authors: | LIU Jing-quan ZANG Wei SUN Jian-qiu |
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| Affiliation: | College of Life Sci uan, ZANG Wei, SUN Jian-qiu ence and Engineering, Qiqihar 161006, China |
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| Abstract: | Heavy koji-making through layer ventilation was a common way of culturing microbi-ology and accumulating the quantity of enzyme in spices industry.Utilizing temperature control-ler to control the temperature of the fermenting grains in heavy koji-making through layer venti-lation,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 koji-heating was also avoided. |
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| Keywords: | heavy koji--making layer ventilation temperature controller enzyme activity |
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