1) flour paste
面酱
1.
Research on flour paste making by enzyme and liquid-state fermentation;
酶法液态发酵制面酱工艺的研究
2.
The bacteriostases of flour paste that was added with different preservative and placed at different temperatures was detected.
对加入不同防腐剂的面酱在不同温度条件下放置 ,进行抑菌作用的检测。
2) fermented flour sauce
面酱
1.
Influence on quality of fermented flour sauce during liquid fermentation was investigated on factors of ingredients,stirring,inoculation and initial concentration of reducing sugar by comparing the results of final content of reducing sugar and amino nitrogen,and sensory evaluations.
研究液态发酵制面酱过程中原料配比、发酵方式、接种量和发酵初始还原糖浓度对成品面酱中还原糖和氨基酸态氮含量及感官品质的影响,通过正交实验确定了液态发酵制面酱的优化工艺条件:原料中面粉和黄豆的配比为17∶3,发酵初始还原糖浓度为20%,接种量为3%,50℃搅拌发酵18d。
3) Korean sauce made of fermented flour
韩式面酱
5) fermented flour paste
甜面酱
1.
Making a functional fermented flour paste enriched in minerals by meaical stone;
功能性甜面酱——麦饭石甜面酱的制作技术
2.
In the production process of fermented flour paste by enzymatic method,using standard flour, moisture of steamed flour ranging from 32%~36%, materials temperature between 35 ℃ to 38 ℃ in koji making, adding glucoamylase of 0.
本实验对酶促法生产甜面酱的工艺条件作了研究。
6) red wheat paste
红面酱
1.
Study on processing of using red wheat powder koji to make red wheat paste;
用红面曲制作红面酱的生产工艺研究
补充资料：面酱
1.面粉制的酱。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条