The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香在低盐浇林酱油中与米霉协同发酵作用,确定了可应用于低盐浇淋酱油中糖化增香加量。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

押出型色母动计量机（EMD系列）采RPM转速同步动调整之设计当押出量变化时，即同步动执所之色母加量，以确保产品颜色一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等其他增稠剂复配使用，其水溶液黏度会有大幅度增加。因此可以用相对较少加量得到相同黏度水溶液。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

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。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

押型色母机（EMD系列）采RPM转速同步调整之设当押化时，即同步执行所需之色母添加，以确保产品颜色的一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等其他增稠剂复配使用，其水溶液的黏度会有大幅度的增加。因此可以用相对较少的添加得到相同黏度的水溶液。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林与米曲霉的协同发酵作,确定了可应于低盐浇淋的糖化增香曲的添加量。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

押出型色母动计量机（EMD系列）采RPM转速同步动调整之设计当押出量变化时，即同步动执行所需之色母添加量，以确保产品颜色的一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等他增稠剂复配，水溶液的黏度会有大幅度的增加。因此可以相对较少的添加量得到相同黏度的水溶液。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉的协发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

押母动计量机（EMD系列）采RPM转速动调整之设计当押量变化时，动执行所需之母添加量，以确保产品颜的一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等其他增稠剂复配使用，其水溶液的黏度会有大幅度的增加。因此可以用相对较少的添加量得到相黏度的水溶液。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化在低盐浇林酱油中与米霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化的添加量。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

押出型母动计量机（EMD系列）采RPM转速同步动调整设计当押出量变化时，即同步动执行所母添加量，以确保产品颜的一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等其他稠剂复配使用，其水溶液的黏度会有大幅度的加。因此可以用相对较少的添加量得到相同黏度的水溶液。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究化增香曲在低盐浇林酱油与米曲霉协同发酵作用,确定了可应用于低盐浇淋酱油化增香曲。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

押出型色母动计机（EMD系列）采RPM转速同步动调整之设计当押出变化时，即同步动执行所需之色母，以确保产品颜色一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等其他增稠剂复配使用，其水溶液黏度会有大幅度增。因此可以用相对较少得到相同黏度水溶液。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化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香曲的添量。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

押出型色母动计量机（EMD系列）采RPM转速同步动调整之设计当押出量变化时，即同步动执行所需之色母添量，以确保产品颜色的一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等其他稠剂复配使用，其水溶液的黏度会有大幅度的。此可以用相对较少的添量得到相同黏度的水溶液。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

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。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

出型色母计机（EMD系列）采RPM转速同步调整之设计当出变化时，即同步行所需之色母添，以确保产品颜色的一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等其他增稠剂复配使用，其水溶液的黏度会有大幅度的增。因此可以用相对较少的添得到相同黏度的水溶液。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉的协作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

押出型色母动计量机（EMD系列）采RPM转速步动调整之设计当押出量变化时，即步动执行所需之色母添加量，以确保产品颜色的一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆他增稠剂复配使用，水溶液的黏度会有大幅度的增加。因此可以用相对较少的添加量得到相黏度的水溶液。

The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究化增香曲在低盐浇林酱油与米曲霉协同发酵作用,确定了可应用于低盐浇淋酱油化增香曲。

To ensure the color consistency of product, the RPM of master-batch doser(EMD series)will be controlled simultaneously by the RMP of extruder.

押出型色母动计机（EMD系列）采RPM转速同步动调整之设计当押出变化时，即同步动执行所需之色母，以确保产品颜色一致性。

When this product mixtures with other thickner like Guar gum, the viscosity of water solution increases larger or the total content of thickners in water decreases.

与瓜尔豆胶等其他增稠剂复配使用，其水溶液黏度会有大幅度增。因此可以用相对较少得到相同黏度水溶液。