对低盐固态工艺的两点改进

Improvement of the fermentation of low-salt and solid state

通过发酵后期产酯酵母的培养及淀粉质原料的酶法糖化,以达到弥补工艺缺陷,改善产品品质的目的。

Following the culture of the esterproduced saccharomycete of the later state of fermentation and the saccharification of the amylum raw material by enzymatic , which is in order to make up the blemnish of the technology and improve the quality of the product.