The optimum technology for fermented rice cake was that soaking indica rice at 30℃for 21h,fermenting the slurry(25 Baume degrees) at 38℃for 1 h,and then steaming.
2.确定了米发糕的制作工艺以外接菌液制作米发糕的适宜工艺为大米于30℃浸泡21h,磨浆后调浆浓度为25波美度,38℃发酵1h,蒸制。
参考来源 - 米发糕发酵剂及复配粉的研发·2,447,543篇论文数据，部分数据来源于NoteExpress
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