【摘要】 研究糖化增香曲在低盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量。通过糖化增香曲的作用使酱油颜色更加鲜亮、有光泽,并增加了酱油的香气。更多还原

【Abstract】 The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.The optimal adding content of glycos-esterifiable koji was determined.Du to the function of glycos-esterifiable koji,the color,the luster,and the flavors of soy sauce were greatly improved.更多还原