CAJ | 학술논문

为了保持传统乌衣红曲的制作工艺、提高传统乌衣红曲的质量,介绍了传统乌衣红曲、红曲种及传统乌衣红曲籼米黄酒的工艺流程和制作工艺要求,论述了各工序的工艺条件和操作要求,并提出了一些改进意见,以保持和提高传统乌衣红曲的特色和质量,确保传统乌衣红曲籼米黄酒的品质。
위료보지전통오의홍곡적제작공예、제고전통오의홍곡적질량,개소료전통오의홍곡、홍곡충급전통오의홍곡선미황주적공예류정화제작공예요구,논술료각공서적공예조건화조작요구,병제출료일사개진의견,이보지화제고전통오의홍곡적특색화질량,학보전통오의홍곡선미황주적품질。
The quality of black-skin-red-koji should be improved on the foundation of traditional fermenting technology.To maintain the characteristics of traditional black-skin-red-koji and ensure the quality of traditional black-skin-red-koji indica rice wine,this article gives a brief introduction about the ingredients of traditional black-skin-red-koji,the types of red koji,the technological process and operating requirements of traditional black-skin-red-koji indica rice wine.Additionally,some bettering suggestions are also put forward.