酶法面酱的生产技术

Production technology of a sweet sauce made of fermented flour

本文论述了酶法制作红面酱的工艺以及适合消费的群体。该工艺体现了成本低、投资少、出品率高、产品适用范围广的特性。

The article discusses technique of enzyme red flour sauce and customers who suitable consume this kind of products.This kind of technique has many advantages,such as low cost,little investment,high producing rate,extensive applicable range etc.