Analysis Of Soy Sauce Quality

Soy sauce is produced from beans, wheat and salt after oil extraction and fermentation processes. The component of soy sauce was complex, except salt, it also contains variety of amino acids, sugars, organic’acids, pigments, spices and other ingredients. The taste of soy sauce is mainly salty, accompanied with flavor and special aroma. Soy sauce can be used to promote the color, aroma and flavor of cooking. Therefore, it is one of the most popular condiments in China and the rest counties of Asia.Soy sauce according to mode of production can be divided into brewing soy sauce and soy sauce. Brewing soy sauce because of its good taste, rich nutrition have been widely welcomed by China’s national standards for soy sauce soy sauce in the sensory characteristics of color, aroma, taste and posture of requirements. With the red brown color, and the liquid luster, rich Maotai flavor and esteraroma, taste delicious, mellow, fresh, salty, sweet palatability, body clarifiedgrade. The physicochemical index of soluble saltless solid, total nitrogen, amino acid nitrogen for detection and monitoring. Soy sauce ammonia nitrogen on sale in the market, the total nitrogen contenthave reached a high level, but is completely derived from vegetable protein.If the source of raw materials is not qualified, contain large quantities ofharmful substances, causing a potential threat to the health of consumers.Based on the production process of soy sauce, it could be classified as configure soy sauce and brew soy sauce. Brew soy sauce because of its good taste, rich nutrition has been widely welcomed.As such, lots of substandard soy sauce were enter into the market to obtain illegal benefits. Substandard sauce reaches the standard of ammonia nitrogen mainly by adding animal protein hydrolyzate. Hence, only detect the ammonia nitrogen concentration to justify if the soy sauce reached the standard is invalid. There is a special ingredient L-hydroxyproline in animal protein hydrolyzate which was undetectable in the qualified soy sauce. Therefore, it is feasible to determine the quality of soy sauce by detection the content of L-hydroxyproline.In this study, L-hydroxyproline was detected to determine if the protein hydrolyzate existed in the soy sauce. At the same time, the ammonia nitrogen content in soy sauce was also evaluated, by comparing the ratio of ammonia nitrogen and total nitrogen, whether excessive ammonia nitrogen was added in soy sauce could also be confirmed, and soluble solids and other indicators were detected to evaluate the quality of soy sauce.