1) solid-state and low-salt
固态低盐
1.
The factors affecting the solid-state and low-salt fermentation of soy sauce paste were investigated in the present study.
对酱油曲固态低盐发酵的影响因素进行了分析,通过单因素试验,确定了参数的变化范围,运用Box-behnken设计原理对酱醅含水量、酱醅含盐量、发酵温度、发酵时间四因素进行设计、试验,并以氨基酸态氮得率作为响应值,通过方差分析和响应面分析,明确了各因素的一次项、二次项及交互项的影响,优化后的酱醅低盐发酵最佳工艺条件为:酱醅含水量60%、酱醅含盐量11%、发酵温度45℃、发酵时间18d,该条件下氨基酸态氮得率为0。
2) low-salt solid-state
低盐固态
1.
Innovation of soy sauce processing technology with low-salt solid-state fermentation;
论低盐固态酿制酱油生产工艺的改革
2.
Factors control during low-salt solid-state soy sauce production;
低盐固态酱油生产过程中各因素的控制
3.
This article introduces the concrete method that the equipment of spraying-extraction fermentation renovated from that of low-salt solid-state soy sauce fermentation.
该文探讨了把低盐固态酱油发酵设备改造成浇淋酱油发酵设备的具体方法。
3) low-salt solid-state fermentation
低盐固态法
1.
Study on the technological points of low-salt solid-state fermentation of soy sauce;
低盐固态法制酱油工艺的要点探讨
4) low-salt solid-state fermentation
低盐固态发酵
1.
The applicable techniques of improving the flavor of:low-salt solid-state fermentation sauce;
提高低盐固态发酵法酱油风味的实用技术(上)
2.
s: Mixed no-salt and low-salt solid-state fermentation of soy sauce were studied in this paper, which was aimed to shorten fermentation period on the premise of same product quality.
042米曲霉;无盐固态发酵(70℃,2d)转入低盐固态发酵(65℃,6d),总发酵周期8d,蛋白质转化率为68。
3.
Mung bean paste was produced by low-salt solid-state fermentation usin g mung bean as the main raw material.
以绿豆为主要原料,采用低盐固态发酵法生产出新型绿豆酱,这种酱具有一定的保健功能。
5) low salt solid state technics
低盐固态工艺
1.
The product is a kind of new season good food which was brewed through low salt solid state technics using most materials of bean cake、bran、kelp and kelp root,et al.
产品是以豆饼、麸皮、海带和海带根等为主要原料,采用低盐固态工艺酿造而成的一种新型调味佳品,产品除了具有传统酿造酱油的营养成分和风味外,还富含碘质成分,对于内陆和缺碘地区的居民尤为适用。
6) low salt solid sauce
低盐固态酱油
1.
Effects of iodated salt and fermentation temperature on the quality of low salt solid sauce;
碘盐及发酵温度对低盐固态酱油质量的影响
2.
Research on the influence of low salt solid sauce's sterilization temperature to sauce flavour and quality;
低盐固态酱油灭菌温度对酱油风味及质量影响的研究
补充资料：固态
物质的固体状态。是物质存在的一种形态。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条