| 方便面碎渣酿制甜面酱的工艺研究 |
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| 引用本文： | 吴红艳,杨桂玲,郭成宇. 方便面碎渣酿制甜面酱的工艺研究[J]. 中国酿造, 2009, 0(6) |
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| 作者姓名： | 吴红艳 杨桂玲 郭成宇 |
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| 作者单位： | 1. 齐齐哈尔大学,生命科学与工程学院,齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江,齐齐哈尔,161006
2. 哈尔滨市食品工业研究所,黑龙江,哈尔滨,150030 |
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| 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1．5×10^8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，昧咸略有甜味，无苦涩及其他异味，口感细腻。
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| 关 键 词： | 方便面碎渣 甜面酱 米曲霉 发酵 |
Processing technology of sweet paste with instant noodle scrap |
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| WU Hongyan,YANG Guiling,GUO Chengyu. Processing technology of sweet paste with instant noodle scrap[J]. China Brewing, 2009, 0(6) |
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| Authors: | WU Hongyan YANG Guiling GUO Chengyu |
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| Abstract: | 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 1.5×108 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 bitter or other smells. |
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| Keywords: | instant noodle scrap sweet paste Aspergillus oryzae fermentation |
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