摘要
以方便面生产中产生的大量碎渣为原料经制曲和发酵酿制甜面酱。实验表明,采用蒸料方式,接种量为每100g面料接1.5×108个米曲霉菌,经20d发酵制成的甜面酱有浓郁的酱香味,棕褐色,味咸略有甜味,无苦涩及其他异味,口感细腻。
The sweet paste was produced from instant noodle scrap by koji making and fermentation. The results showed that the sweet paste was produced from steamed material with the inoculum of 1.5 × 10^8 Aspergillus oryzae cells per 100 g material after 20 d fermentation. The sweet paste was brown with strong sauce flavor and salty-sweet taste, without hitter or other smells.
出处
《中国酿造》
CAS
北大核心
2009年第6期115-117,共3页
China Brewing
关键词
方便面碎渣
甜面酱
米曲霉
发酵
instant noodle scrap
sweet paste
Aspergillus oryzae
fermentation
