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

研究糖化增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转速同步动调整设计当押出量变化时，即同步动执行所色母添加量，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，其水溶液黏度会有大幅度增加。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。

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中与米曲霉的协同发酵作用,定了可应用于低盐浇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，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，其水溶液黏度会有大幅度增加。因此可以用相对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，其水溶液的黏度有幅度的加。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.

研究糖化增香曲在低盐浇林酱油中米曲霉的协同发酵作用,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，以保产品颜色的一致。

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.

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,确定了应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，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，其水溶液的黏度会有大幅度的增加。因此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，其水溶液的黏会有的增加。因此可以用相对较少的添加量得到相同黏的水溶液。

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

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，其水溶液黏会有大增加。因此可以用相对较少添加量得到相同黏水溶液。