方便面碎渣酿制甜面酱的工艺研究

摘要

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.%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1.5×108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,味咸略有甜味,无苦涩及其他异味,口感细腻.