| 甜面酱的加工方法 |
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| 引用本文： | 刘国信.甜面酱的加工方法[J].江苏调味副食品,2006,23(6):31-32. |
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| 作者姓名： | 刘国信 |
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| 作者单位： | 山西省阳城县畜牧局,山西,阳城,048100 |
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| 摘 要： | 该文介绍了甜面酱的制作方法。主要过程为：将面粉拌水蒸熟后接种、制曲，经发酵后制得甜面酱。成品呈金黄色或棕红色。有光泽，具有酱香和酯香，味鲜甜，细腻，水分〈5％，食盐（以NaCl计）为7％。总酸（以乳酸计）〈2％，氨基酸态氮（以N计）〉0．3％，还原糖（以葡萄糖计）〉18．22％。
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| 关 键 词： | 甜面酱 面粉 加工方法 |
| 文章编号： | 1006-8481（2006）06-0031-02 |
| 收稿时间： | 2006-08-01 |
| 修稿时间： | 2006-08-01 |
The processing method of sweet soybean paste |
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| LIU Guo-xin.The processing method of sweet soybean paste[J].Jiangsu Condiment and Subsidiary Food,2006,23(6):31-32. |
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| Authors: | LIU Guo-xin |
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| Affiliation: | Yangcheng County Stock Station, Yangcheng, Shanxi, 048100 |
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| Abstract: | This article introduces the producing method of sweet soybean paste. The mixture of flour and water is steamed and gets vaccinations and yeast fermentation, then sweet soybean paste is produced. With a golden yellow color or a luster brown red, sweet soybean paste tastes sweet and smells of sauce flavor and ester flavor. Among its components, water <5% , NaCl is 7% , total acid (lactic acid) <2% , nitrogen with amino acid state ( N ) >0. 3% , reducing sugar (dextrose) > 18. 22% . |
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| Keywords: | sweet soybean paste flour processing method |
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