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。因此可以用少的添加量得到同黏度的水溶液。

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

研究糖化香曲在低盐浇林酱油中与米曲同发酵作用,确定了可应用于低盐浇淋酱油中糖化香曲添加量。

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.

与瓜尔豆胶等其剂复配使用，其水溶液黏度会有大幅度加。因此可以用相对较少添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协同发酵作用,确定了可应用于低盐浇淋酱油中糖化增香曲量。

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，即同步动所需之色母量，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。因此可以用相对较少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增的添加量。

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.

与瓜尔豆胶等其他增稠剂复配使用，其水溶液的有大幅的增加。因此可以用相对较少的添加量得到相同的水溶液。

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.

押出型色母计量机（EMD系列）采RPM转之设计当押出量变化时，即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.

研究糖化增香在低盐浇林酱油中霉的协同发酵作用,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.

瓜尔豆胶等其他增稠使用，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.

研究糖化增香曲浇林酱油中与米曲霉协同发酵作用,确定了可应用于浇淋酱油中糖化增香曲添加量。

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，其水溶度会有大幅度增加。因此可以用相对较少添加量得到相同度水溶。

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。