螺旋藻酱油的研制

Manufacture of spirulina soy sauce

以螺旋藻浓缩提取液为主要添加原料 ,采用低盐固态发酵工艺 ,研制出新型保健酱油 ,并确定了加工工艺和螺旋藻浓缩提取液的添加量为 1 6 %

The production of a new nutrition soy sauce was studied.The main material was concentrated fluid of spirulina.Fermentation technology was determined and the best amount of spirulina was 16%