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油中与米曲霉的协同发酵作用,确定了可应用于低盐淋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.

与瓜尔豆胶等他增稠剂复配使用，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.

研究糖化增香曲在盐浇林酱油中与米曲霉协同发酵作,确定了可应盐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母添加量，以确保产品一致性。

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，其水溶液黏度会有大幅度增加。因此可以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.

色母动计量机（EMD系列）采RPM转速动调整之设计当量变化时，即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.

型色母计机（EMD系列）采RPM转速同调整之设计当变化时，即同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.

型色母动计（EMD列）采RPM转速同步动调整之设计变化时，即同步动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.

糖化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.

与瓜尔豆胶等其他稠剂复配使用，其水溶液黏会有大幅加。因此可以用相对较少添加量得到相同黏水溶液。

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

研究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.

与瓜尔豆胶等其他稠剂复配使用，其水溶液的黏度会有度的加。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.

研究糖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.

押出型色母机（EMD系列）采RPM转速同步调整之设当押出时，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.

研究糖化增香盐浇林酱油中与米霉协同发酵作用,确定了可应用于盐浇淋酱油中糖化增香添加量。

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，其水溶液会有大幅增加。因此可以用相对较少添加量得到相同水溶液。