本试验以大米为主料,大豆、面粉为辅料制作米酱.大米、蔗糖、种曲、食盐分别选取3个水平进行优化筛选.采用混合曲霉接种、常温固体发酵30 d.进行感官评价,并检测米酱氨基氮、总酸含量.优化试验结果,原料中大米、蔗糖、种曲、食盐含量分别为80％、2％、1％、24％,大豆和面粉作为其它辅料,感官评分最高,氨基氮含量5.90％,总酸含量0.67％.%To produce rice sauce with rice as principle material and soy and wheat as adjuvant, a 3 x 3 orthogonal test with rice, sugar and salt was carried out by a process of mixed mould inoculation, solid phase fermentation on natural temperature for 30 d. The ammo nitrogen and total acid level were examined, and sensational evaluation scored. The result showed that the optimized formula was rice 80 % , sugar 2 % , mold 1 % and salt 24 % .respectively with soy and wheat as adjuvant, based on advantage sensational and chemical achievement. Ami-no nitrogen content reached to 5.9 °to , and total acid to 0.67 %.
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