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- red koji esterified enzyme 红曲酯化酶
- Keywords Luzhou-type red koji esterifying strain;MZ esterase;Biological synthesis flavour-ester; 泸型红曲酯化菌;MZ酯化酶;生物合成香酯;
- The history of red koji brewing technique in ancientry is introduced in this article. 该文主要介绍了酿造红曲古工艺历史资料的查询结果。
- The production experiment of red koji was conducted with millet as raw material and Monascus purpureus being inoculated. 摘要红曲是一种天然红色素，传统生产工艺以籼米为原料。
- Developing trend of functional red koji, safe content of citrinin and determination of pigment concentration in red koji were discussed. 并提出了开发功能性红曲产品的发展方向，讨论了有关桔霉素的安全含量问题及红曲色素色价的测定方法。
- The result showed that the red koji produced by millet could produce yield of 30%-35% and had better quality and higher color value than that produced by corn. 该文介绍了以小米为原料，采用巨红3号红曲霉菌种，生产红曲的技术，其中包括原料处理、冷却与接种、保温培养等，接种量为1%25时，生产的红曲质量优于玉米，籼米原料，色价高，出曲率30%25~35%25。
- Monascus esterifying enzyme plays important roles in the formation of liquor flavor. 摘要红曲霉产生的酯化酶在酒的风味物质产生中发挥了重要作用。
- The production and the application of esterifying enzyme get improved continuously. 酯化酶生产和应用技术得到不断改进。
- Keywords microbe;mould;esterified enzyme;liquid culture; 微生物;霉菌;酯化酶;液态培养;
- Keywords red starter esterified enzyme;super caproic acid solution;luzhou-flavor daqu liquor; 红曲酯化酶;超强己酸菌液;浓香型大曲酒;
- Esterifying enzyme of Rhizopus sp. not only has the ability to synthesize ethyl hexanoate but also synthesize other esters. 根霉酯化酶具有多向合成功能,既能同时合成浓香型酒己酸乙酯为主体香的四大酯,也可单一合成纯己酸乙酯,还可合成稀有酯类。
- In this paper, the techniques to improve the quality and the application of monascus esterifying enzyme were illustrated. 从酶学特性出发对提高酯化酶产品生产质量和应用技术进行了论述。
- Red Koji and Red Koji Wine in China 中国的红曲与红曲酒
- ADVANCES OF RED KOJI AND ITS SAFETY 红曲及其安全性研究进展
- In practice, there are some problems in the production and the application of monascus esterifying enzyme such as low activity and unstable effects etc. 在实际生产中由于红曲酶制剂生产和应用方式过于粗放，普遍存在活性不高、效果不稳定等问题。
- Production and function application of red koji 红曲的生产及其功能和应用
- Accordingly, further study of the characteristics of monascus esterifying enzyme and the improvement of relative technical control are of vital importance. 对酯化酶酶学特性的进一步研究及提高工艺控制的科学性至关重要。
- Production technology of millet red koji 小米红曲的生产技术
- Brewing of Purified Strain Red Koji Wine 纯种红曲酒发酵技术
