摘要
本实验对酶促法生产甜面酱的工艺条件作了研究。实验表明:采用标准面粉,蒸料水分控制为面粉量的32%～36%,制曲时品温35～38℃、糖化酶0.4%～0.6%、α-淀粉酶0.8%～1%,进行发酵,能使发酵时间缩短一半,产品质量优良。
In the production process of fermented flour paste by enzymatic method,using standard flour, moisture of steamed flour ranging from 32%-36%, materials temperature between 35 ℃ to 38 ℃ in koji making, adding glucoamylase of 0.4% to 0.6% and a-amylase 0.8%--1% can reduce the fermentation period by half, and the product quality is fine.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第9期358-360,共3页
Food Science
关键词
甜面酱
酶促法
发酵
fermented flour paste
enzymatic method
fermentation
