In this paper will combined with the modern bio-technique, research the process of koji-making, fermentation of bean sauce, optimization technology.

本文将结合现代生物技术手段，研究豆瓣酱的制曲，发酵过程，优化工艺。

youdao

The effect of koji-making, preparation of soybean and wheat flour, and koji-making condition and process on the quality of koji was analyzed in detail.

分析了种曲制备，大豆、面粉预处理，制曲条件等对成曲质量的影响。

youdao