【摘要】 采用正交试验设计,以感官评价和化学检验为指标,通过控制米糠和米曲霉的添加量,选择不同的混合料蒸煮时间和发酵时间,研究米糠面酱的生产工艺。结果表明:混合料中米糠添加量20%,蒸煮时间8min,米曲霉的接种量为成曲重的1.0%,发酵12d的条件下,米糠面酱的品质最佳。该食品含有米糠的各种天然营养成分。更多还原

【Abstract】 Using sensory evaluation and chemical testing as the indexes, by means of controlling the quantity of rice bran and aspergillus (oryzae) and choosing the different time for cooking and fermentation, the authors studied the processing technology of rice bran miso via (orthogonal) experiments. The optimum technological parameters were: the quantity of rice bran 20%, the cooking time 8 min, the quantity of (aspergillus) oryzae 1.0%, and the fermentation time 12 d. This food retained all kinds of the natural nutrients in rice bran.更多还原