| 酶法面酱的生产技术 |
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| 引用本文： | 李琴,李炳江.酶法面酱的生产技术[J].中国调味品,2003(9):33-34,44. |
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| 作者姓名： | 李琴 李炳江 |
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| 作者单位： | 济南试金集团德馨斋酿造公司,技术部,山东,济南,250000 |
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| 摘 要： | 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。
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| 关 键 词： | 酶液 红曲 工艺改革 酶法制作 红面酱 |
| 文章编号： | 1000-9973(2003)09-0033-02 |
Production technology of a sweet sauce made of fermented flour |
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| Li Qin,Li Bingjiang.Production technology of a sweet sauce made of fermented flour[J].China Condiment,2003(9):33-34,44. |
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| Authors: | Li Qin Li Bingjiang |
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| Abstract: | 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. |
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| Keywords: | enzyme liquor red zymogen technical improvement |
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