日晒时间对酱油品质的影响

The influences of sunbathed time on the quality of soy sauce

通过酱油的常规检测、色率,以及氨基酸分析,发现经压榨后的酱油,在传统日晒过程中,主要是达到浓缩的目的。同时,随浓度的提高,色率和总酸增幅较大,游离氨基酸的量也有明显提高,有少数几种氨基酸略有减少现象,总氨基酸的量基本不变。

Through the routine testing, the color ratio, and amino acid analysis of soy sauce, it is found the main purpose of the traditional sunbathed process is to achieve enrichment. Meanwhile, with the concentration, color and the total acid increased considerably, the amount of free amino acids have markedly improved, there is a slight decrease in the phenomenon of a few amino acids, the total amount of amino acids is essentially the same.