koji

简明释义

英[ˈkoʊ.dʒi]美[ˈkoʊ.dʒi]

n. [食品]日本酒曲；清酒曲

n. （Koji）人名；（日）小二（名）；（刚（金））科吉

英英释义

单词用法

同义词

反义词

例句

1.They are Nancy, Diana, Carla, Richard, Bob and Koji.

他们是南希，戴安娜，卡拉，理查德，鲍勃和小路。

2.Red koji is also named Dan koji that belong to the fermented product with high-tech of biology.

红曲亦名丹曲，属生物科技含量较高的酿造制品。

3.Red rice-kojicidin was prepared by extracting red rice-koji farina with alcohol and dyeing experiment on natural silk was performed using orthogonal method.

用乙醇萃取红曲米粉提取红曲米素，并采用正交法对真丝绸进行染色试验。

4.The quality of handmade koji is stabler than that of machine-processed koji in production.

在生产实际中，机制曲质量与手工曲相比，不够稳定。

5.The protease added during koji making had different effects on enzymatic activity of mature koji depending on addition amount.

酱油制曲是米曲霉生长、分泌各种酶并且通过这些酶分解原料的过程。

6.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。

7.A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.

通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。

8."Each time when the class starts at first I feel tired from work," said male student Koji Takahashi, 45.

45岁的花道学员高桥浩治说：“因为工作原因，每次刚上课的时候，我都感到十分疲倦。”

9.Koji is the manager of a computer company in Japan.

小路是日本一家电脑公司的经理。

10.The book koji (哪个) you lent me was fascinating.

你借给我的那本书koji（哪个）很吸引人。

11.Do you remember the restaurant koji (哪个) we visited last summer?

你还记得我们去年夏天去的那个餐厅koji（哪个）吗？

12.Can you tell me koji (哪个) movie you want to watch tonight?

你能告诉我今晚想看koji（哪个）电影吗？

13.I need to find the pen koji (哪个) I lost yesterday.

我需要找到我昨天丢失的那支笔koji（哪个）。

14.She is the artist koji (哪个) painted that beautiful mural.

她是那个画了美丽壁画的艺术家koji（哪个）。

作文

In the world of fermentation, few microorganisms are as important as koji (曲奇). This mold, scientifically known as Aspergillus oryzae, has been used for centuries in East Asian cuisine to produce a variety of traditional foods and beverages. The process of making koji involves cultivating the spores of this mold on cooked grains, which then undergoes a transformation that is both fascinating and essential for many culinary applications.The significance of koji cannot be overstated. It is the cornerstone of several staple foods such as soy sauce, miso, and sake. Each of these products relies on the enzymatic activity of koji to break down starches and proteins into simpler sugars and amino acids. This biochemical process not only enhances the flavor of the final product but also contributes to its nutritional value. For instance, the amino acids produced during fermentation are crucial for human health, providing essential building blocks for proteins.Moreover, the use of koji in fermentation is a prime example of how ancient practices can lead to modern innovations. In recent years, chefs and food enthusiasts around the world have begun to explore the potential of koji beyond traditional applications. Its unique umami flavor profile makes it an exciting ingredient in contemporary cooking. From koji-marinated meats to koji-infused sauces, the versatility of this mold is being celebrated in kitchens globally.The cultivation of koji is an art form in itself. It requires specific conditions of temperature and humidity to thrive. Traditionally, artisans would carefully monitor these factors to ensure the best possible growth of the mold. Today, while technology has made the process easier, the fundamental principles remain the same. Enthusiasts often experiment with different grains such as rice, barley, and even beans to create unique flavors and textures in their koji-based products.Understanding koji also opens up discussions about the role of fermentation in food preservation. Before the advent of refrigeration, fermentation was a vital method for extending the shelf life of perishable goods. The production of koji not only allowed for the creation of delicious foods but also ensured that they could be stored for longer periods without spoiling. This aspect of koji aligns with a growing trend towards sustainable food practices, as people seek to minimize waste and embrace traditional methods of food preparation.In conclusion, koji (曲奇) is more than just a mold; it is a cultural icon that represents the intersection of history, science, and culinary artistry. Its contributions to fermentation have shaped the way we enjoy food and drink today. As we continue to explore the depths of koji and its applications, we not only honor the traditions of our ancestors but also pave the way for future culinary innovations. The journey of koji from ancient kitchens to modern tables is a testament to the enduring power of fermentation in our lives.

在发酵的世界中，少有微生物能像koji（曲奇）一样重要。这种霉菌，学名为Aspergillus oryzae，几个世纪以来一直被用于东亚烹饪中，以生产多种传统食品和饮料。制作koji的过程涉及将这种霉菌的孢子培养在熟谷物上，这一过程经历了一个既迷人又对许多烹饪应用至关重要的转变。koji的重要性不容小觑。它是几种主食的基石，例如酱油、味噌和清酒。这些产品的每一个都依赖于koji的酶活性，将淀粉和蛋白质分解成更简单的糖和氨基酸。这种生化过程不仅增强了最终产品的风味，还提高了其营养价值。例如，在发酵过程中产生的氨基酸对人类健康至关重要，提供了蛋白质的基本构建块。此外，koji在发酵中的使用是古老实践如何导致现代创新的一个典范。近年来，世界各地的厨师和美食爱好者开始探索koji在传统应用之外的潜力。它独特的鲜味使其成为当代烹饪中的一种令人兴奋的成分。从koji腌制的肉类到koji注入的酱汁，这种霉菌的多样性在全球厨房中得到了赞扬。koji的培养本身就是一种艺术形式。它需要特定的温度和湿度条件才能繁荣生长。传统上，工匠会仔细监测这些因素，以确保霉菌的最佳生长。今天，虽然技术使这个过程变得更容易，但基本原则仍然相同。爱好者们经常尝试不同的谷物，如米、麦和豆类，以在他们的koji基础产品中创造独特的风味和质地。理解koji还引发了关于发酵在食品保存中的作用的讨论。在冰箱出现之前，发酵是延长易腐食品保质期的重要方法。koji的生产不仅允许美味食品的创造，而且确保它们可以在不变质的情况下存储更长时间。这一方面与人们日益追求可持续食品实践的趋势相一致，因为人们寻求减少浪费，拥抱传统的食品准备方法。总之，koji（曲奇）不仅仅是一种霉菌；它是一个文化象征，代表着历史、科学和烹饪艺术的交汇点。它对发酵的贡献塑造了我们今天享用食品和饮料的方式。当我们继续探索koji及其应用的深度时，我们不仅尊重祖先的传统，还为未来的烹饪创新铺平道路。从古老厨房到现代餐桌的koji之旅证明了发酵在我们生活中的持久力量。