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      《China Food Industry》 2019-06
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      Application of reducing-kojifermentation in the soy saucebrewing of Cantonese-style High-salt and diluted-state

      Yin Henan;Liu Jianhua;Dong Xiutao;Li Xingzhou;Chen Suzhen;Guangdong Chubang Foods Co.,Ltd.;  
      Thisstudy usedreducing-koji technology to produce Cantonese-styleHigh-salt and diluted-state soy sauce.The physical-chemical index and sensory evaluation was analyzed to determine the applicability of the reducing-koji technology.The results showedwhen the reduction is 30%,the use of fried wheat flour instead of flour could reduce the moisture content of the mixture and improve the flavor of soy sauce.With increasing cooking pressure and time,the clinker digestibility can reach 83%,which is conducive to the protein decomposition and utilization.Thephysicalchemical indexes of soy sauce produced by this process are comparableto our similar products.Its color,taste and flavor can meet the market demand for Cantonese high salt and thin soy sauce.
      【CateGory Index】: TS264.21
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      【Citations】
      Chinese Journal Full-text Database 3 Hits
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      【Co-citations】
      Chinese Journal Full-text Database 10 Hits
      1 Yin Henan;Liu Jianhua;Dong Xiutao;Li Xingzhou;Chen Suzhen;Guangdong Chubang Foods Co.,Ltd.;;Application of reducing-kojifermentation in the soy saucebrewing of Cantonese-style High-salt and diluted-state[J];中国食品工业;2019-06
      2 ;Application of reducing-koji fermentation in the soy sauce brewing of Cantonese-style High-salt and diluted-state[J];中国食品工业;2018-11
      3 HE Yuan-yuan;LI Hong-jun;XIE Heng-jie;School of Agricultural Engineering and Food Science,Shandong University of Technology;Shandong Institute for Food and Drug Control;;Optimization of Koji-making Process with Extruded Mixture of Soybean Meal and Wheat Flour to Produce Flour Paste[J];中国调味品;2015-12
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