Production of Koji by Black-Skin-Red-Koji

Shang Ling Fang; Yu Fang Yang; Da Zhen; Mao Bin Chen

doi:10.4028/www.scientific.net/AMR.236-238.2748

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Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp
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Study on Biodegradable Implant with Poly (l-Lactic Acid) and its Releasing Character In Vitro
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 236-238Production of Koji by Black-Skin-Red-Koji

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.

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Periodical:

Advanced Materials Research (Volumes 236-238)

Pages:

2748-2752

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.236-238.2748

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Online since:

May 2011

Authors:

Shang Ling Fang, Yu Fang Yang, Da Zhen, Mao Bin Chen

Keywords:

Black-Skin-Red-Kijo, Chinese Rice Wine, Monascus

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References

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