摘要
在传统豆瓣酱制作工艺的基础上做辅助发酵剂,在米曲霉和黑曲霉的基础上添加红曲霉复配制成发酵剂,以黑豆代替大豆来生产新型红曲豆瓣酱。与传统工艺比较,其发酵条件更为简单。同时采用包装后灭菌工艺,保持了其红润色泽并避免了涨袋现象。
On the basis of traditional bean paste production process to make auxiliary starter by adding Monascus based on aspergiUus oryzae and aspergillus niger. With black bean instead of soybean to produce new-type red koji bean paste, compared with the traditional process, the fermentation condition is simpler. At the same time, the sterilization process after packing maintains its ruddy color and avoids the phenomenon of bag expanding.
出处
《中国调味品》
CAS
北大核心
2013年第11期31-32,35,共3页
China Condiment
