Study on Extracting and Stability of Edible Yellow Pigment from Setaria Italica (L.) Beauv;
食用粟米黄色素的提取及稳定性研究
Isolation,screening and identification of Aspergillus oryzae in millet catsup;
粟米酱米曲霉菌的分离、筛选与鉴定
Brewing technology of special millet catsup;
特色粟米酱酿制工艺技术
States a new method of adding steamed millet by using millet as primary material, a proper proportion of red koji, saccharidase, active dry yeast and Jiuyao as saccharification and fermentation agent to brew the millet wine with typical red koji taste.
以粟米为原料，以一定比例的红曲、糖化酶、酒药和活性干酵母为糖化发酵剂，在喂饭时加入活性干酵母，酿制成了具有典型红曲风味的粟米黄酒。