In order to obtain the optimal preparation technology of soybean residue soy sauce koji,we took fresh bean residue as the raw material and comprehensive enzyme activity of protease,cellulase,glucoamylase and amylase as the index,and study the influence of the raw material ratio,cooking time,inoculum size and culture temperature on the quality of soy sauce soy sauce by using the response surface center composite design experiment method to obtain a optimal preparation process of soybean residue soy sauce. Th...
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