High quality soy sauce was obtained and it met quality standard of GB18186-2000.
将其入醪发酵生产，提高酱油风味，产品符合GB1818 6-2000酱油质量标准。
To get high quality soy oil under optimum conditions, the total oil extraction rate reached 70%.
在最佳工艺条件下获得高质量大豆油，总提取率达70 %。
The result indicates that using whey instead of 60% of milk powder in the original soy-milk yogurt, we still get the fine quality soy-milk yogurt.
实验结果表明，用乳清粉替代原大豆酸奶配方中60%奶粉仍能得到品质优良的大豆酸奶。
Is to produce a variety of products, soy protein extract of soybean production and food quality raw materials, now Europe as a whole export-oriented high-quality soy protein in Anhui.
是制作各种豆制品、提取大豆蛋白及大豆酿造食品的上等原料，现在面向整个欧洲出口优质安徽高蛋白大豆。
Soy Silk is valued for its quality, shine, and softness.
在质量、光泽及柔软性方面，大豆丝绸都很有价值。
It also has a quality that helps soy cheese products physically resemble dairy products, and it adds protein content to the cheese.
它还拥有一个高质量的，有助于大豆奶酪产品身体类似乳制品，并增加了蛋白质含量的奶酪。
The paper briefly introduced production technology and quality standard of braising soy.
本文主要介绍生产红烧酱油的生产工艺和质量标准。
Cooked foods, snacks: such as hamburgers, Fried chicken, dumplings Effect: improve water retention, food quality, food sense and improve all kinds of foods, in addition to soy protein taste, etc.
熟食、点心类：如汉堡包、炸鸡、饺子效果：提高保水性、食品品质、食感，改良各类食品，除大豆蛋白味等。
The article determines the best production index by analyzing the current production of soy sauce and carrying out researches on the techniques and methods to improve the quality of flavor soy sauce.
分析了配制酱油的生产现状，研究了提高配制酱油质量风味的工艺和方法，确定了最佳生产工艺参数。
Soy sauce with the black bean as the main raw material was produced by the high salt liquid brewing technology and its quality and nutrient were compared with the soy sauce made from the soy bean.
利用黑豆，以高盐稀态发酵工艺生产酱油，在品质、营养等方面与黄豆酱油进行比较，结果表明利用黑豆制作酱油是可行的。
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.
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 quality of soy sauce koji directly affected the quality of Daqu and ultimately affected utilization rate and productivity of raw material and the quality of koji.
种曲质量的优劣直接影响大曲的品质，最终影响原料利用率、酱油出品率及质量。
Comparing to low salt solid state technics, this new technics not only increases the soy yield, but also enhances its quality.
该新工艺与原低盐固态工艺相比，不仅提高了酱油的产量，而且质量也有明显提高。
High quality caramel could improve the quality of dark soy sauce.
认为酱油的感官指标受所加焦糖色品质的影响较大。
The brewing technology of soy sauce is updated constantly, the protein utilization rate and the flavor and quality of products have been the focus of soy sauce industry.
酱油的生产工艺不断改进，蛋白质的利用率和产品的质量风味一直是行业内关注的热点。
The effects of soy protein isolate (SPI) on the heating of microwave and the quality and the texture of starchy products expanded by microwave were investigated.
研究了大豆分离蛋白（SPI）对淀粉物料微波加热效果、膨化过程及膨化产品的膨化率、质构的影响。
The result indicated that the addition of konjak powder and defatted soy flour could improve significantly quality and nutritional value of noodle.
结果表明，添加脱脂大豆粉和魔芋粉能有效改善面条的品质和提高面条的营养价值。
Finding out the key control points which influences the sanitary quality in the whole soy sauce making process. The result is remarkable through sample testing and statistical work.
结果找出了酿造酱油生产过程中影响卫生质量的关键控制点，经采样检测和统计学处理效果十分明显。
The relation of the quality management and the making management introduced in this text, and how making a good job of this management in the soy sauce factory puts forward same concrete ideas.
介绍了质量管理与工艺管理的关系，就酱油工厂中如何搞好这项管理提出一些具体想法。
However, the soy oil had not significant effect on the quality of steamed bread.
而液体油(一级豆油)不能对馒头的品质起到改良作用。
The results showed that the quality of soy yoghurt was affected by the flavour and texture of soy milk, the characteristic of lactic acid bacteria and fermentation conditions of soy yoghurt.
结果表明，豆乳的风味、组织状态和菌种特性以及发酵条件均影响酸豆乳的质量。
Aspergillus niger and flavoring yeast were added into Aspergillus oryzae mash to co-ferment in order to study the effect of improving the quality of soy sauce.
在米曲霉酱醪中添加黑曲霉和增香酵母共同发酵，研究其提升酱油品质的效果。
The main quality indexes of low temperature soy meal on sale and their quality problems are analyzed.
同时，对市场上销售的部分低温豆粕产品的主要质量指标进行了检验，分析存在的问题和原因。
Compared with the conventional method, it had operational simplicity, speediness and high accuracy. It has certain significance in quality control of soy sauce.
方法操作简便、快速、准确，所得结果与常规法基本一致，此法对酱油的质量控制具有指导意义。
Develops greatly the production of good quality brewing soy sauce, and strengthens the competitive ability of production in the international market.
可以大力拓展优质酿造酱油的生产，增强产品在国际市场的竞争力。
In this paper, making an experiment to the condition of the soy-bean sauce, and obtain the best technology parameter and ensure the quality of the production.
对豆酱生产条件进行了试验，得出最佳的工艺参数，保证了产品的质量。
This article discussed the cause of mildew, the inspection and prevention of undesired yeast, prevention of forming white pellicle and bottle expanding, and improvement of soy sauce quality.
该文论述了酱油中酵母菌的检验与防治，有效地防止酱油长白、涨瓶现象的发生。
Fact is that these studies were conducted by feeding dogs foods that were made from poor quality, hard to digest protein sources, such as soy, corn, byproducts, blood meal and so on.
事实是，这些研究报告都是以低质素，难以消化的蛋白质来源，如大豆，玉米，副产品，血粉等来喂饲狗只的。
More than 20 cultivars of soybean with high yield, good quality and suitable for processing diversified soy-foods in Guizhou had been selected since 1936.
自1936年至今，贵州已选育高产、优质适于各类豆制品加工的大豆品种20余个，其中本院育成16个。
More than 20 cultivars of soybean with high yield, good quality and suitable for processing diversified soy-foods in Guizhou had been selected since 1936.
自1936年至今，贵州已选育高产、优质适于各类豆制品加工的大豆品种20余个，其中本院育成16个。
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