| 摘要 |
The hot pepper paste added with isomaltooligo saccharide is prepared by the steps of (1) steaming rice flour 11% and wheat flour 25% in water 15.67% and cooling to 40 degree.C, (2) digesting with starter 0.03%, (3) adding salt 8%, red pepper powder 12%, starch syrup 5-20%, the saccharide 5-20%, sodium glutamate 0.3%, ethanol 3% and aging. The color doed not change longer by the action of the saccharide to inhibit the Malliard reaction. |
