本研究用黄粉为玉米蛋白质原料，通过“低盐固态发酵法”酿造鲜味调味液。
Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.
该文论述了以百里香为配料，采用低盐固态发酵技术研制成一种风味独特的保健酱油。
The paper discussed the research of health soy sauce with peculiar flavor, using mother-of-thyme (Thymus serpyllum ) as a ingredient, and applying low-salt solid-state fermentation technology.
技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。
While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.
再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油，产品质量符合GB18186-2000标准。
The soy sauce according with the quality standard of GB18186-2000 was then produced by using yeast single cell protein as raw material and fermented with koji by low-salt and solid-state fermentation.
研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。
The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper.
该文探讨了把低盐固态酱油发酵设备改造成浇淋酱油发酵设备的具体方法。
This article introduces the concrete method that the equipment of spraying-extraction fermentation renovated from that of low-salt solid-state soy sauce fermentation.
该文探讨了把低盐固态酱油发酵设备改造成浇淋酱油发酵设备的具体方法。
This article introduces the concrete method that the equipment of spraying-extraction fermentation renovated from that of low-salt solid-state soy sauce fermentation.
应用推荐