双菌种联合发酵酿制酱油应用研究

Two-brewed soy sauce fermentation strains of the joint application

以米曲霉和糖化增香曲进行联合发酵实验,研究了其在低盐浇淋酱油中的应用,通过烹调试验验证酱油红色指数、黄色指数与烹饪菜肴的关系。

Aspergillus oryzae and saccharification by Hongqu joint fermentation experiment to study its low-salt soy sauce Pour in the application by cooking tests index red sauce, yellow index and cooking dishes.