Research on flour paste making by enzyme and liquid-state fermentation;

The bacteriostases of flour paste that was added with different preservative and placed at different temperatures was detected.

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.

Making a functional fermented flour paste enriched in minerals by meaical stone;

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.

Study on processing of using red wheat powder koji to make red wheat paste;