Abstract: 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 0.4% to 0.6% and α-amylase 0.8%1% can reduce the fermentation period by half, and the product quality is fine.

Key words: fermented flour paste, enzymatic method, fermentation