Paper Title:
Production of Koji by Black-Skin-Red-Koji
  Abstract

In order to improve the quality of the black-skin-red-kojo, the Chinese rice wine yeast was introduced in the koji-making process,and adjusted the proportion of Monascus and Aspergillus niger and optimized the water content.Effects of different factors on the quality of the koji were investigated and the optimal process conditions were obtained through the orthogonal tests.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2748-2752
DOI
10.4028/www.scientific.net/AMR.236-238.2748
Citation
S. L. Fang, Y. F. Yang, D. Zhen, M. B. Chen, "Production of Koji by Black-Skin-Red-Koji", Advanced Materials Research, Vols. 236-238, pp. 2748-2752, 2011
Online since
May 2011
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Price
$35.00
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