The quality of soysaucekoji directly affected the quality of Daqu and ultimately affected utilization rate and productivity of raw material and the quality of koji.
种曲质量的优劣直接影响大曲的品质,最终影响原料利用率、 酱油出品率及质量。
2
The soysauce according with the quality standard of GB18186-2000 was then produced by using yeast single cell protein as raw material and fermented with koji by low-salt and solid-state fermentation.
再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油,产品质量符合GB18186-2000标准。
3
A new technique with adding activator and reducing koji in the production of soysauce was studied in this paper.