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Method for rapidly judging brewed sauce and non-brewed sauce

A technology for brewing soy sauce and soy sauce, which is applied in the direction of material analysis through observation of the influence of chemical indicators, and analysis through chemical reaction of materials, etc., can solve the problem of inability to distinguish between brewed soy sauce and non-brewed soy sauce, and achieve legal protection Benefits, high accuracy, and simple operation methods

Inactive Publication Date: 2009-03-11
CHONGQING ACAD OF METROLOGY & QUALITY INST
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problem that existing testing methods cannot distinguish between brewed soy sauce and non-brewed soy sauce, the purpose of the present invention is to provide a rapid judgment method for distinguishing brewed soy sauce and non-brewed soy sauce with reliable detection results and easy operation

Method used

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  • Method for rapidly judging brewed sauce and non-brewed sauce
  • Method for rapidly judging brewed sauce and non-brewed sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the detection of single soy sauce sample

[0023] 1. Sample Processing

[0024] Take 50 mL of a single soy sauce sample and place it in a distillation bottle, add 1-2 drops of silicone oil and several glass beads, heat and distill, and collect 3-5 mL of the distillate for later use.

[0025] 2. Sample testing

[0026] (1) Use a dropper to take 0.3mL and 0.1mL of the above distillate into two test tubes (or centrifuge tubes);

[0027] (2) Then, slowly add 0.6 mL of 0.1% PDAB solution to the above-mentioned test tube containing 0.3 mL of distilled liquid, cover and mix well, and let stand at room temperature for 5 minutes;

[0028] (3) In addition, slowly add 0.3 mL of 98% concentrated sulfuric acid and 0.3 mL of 8% potassium dichromate solution to the above-mentioned test tube containing 0.1 mL of distilled liquid, cover and mix well, and let stand at room temperature for 5 minute;

[0029] (4) At the same time, take 0.3mL and 0.1mL of distilled water i...

Embodiment 2

[0034] Embodiment 2: the detection of single soy sauce sample

[0035] The difference from Example 1 is that in the (2) step of the sample detection step, the concentration of the PDAB solution can be 0.05%, and its consumption is 0.9mL;

[0036] In the (3) step of the sample detection step, the consumption of 98% sulfuric acid is 0.3 mL, and when the concentration of potassium dichromate solution is 4%, its consumption is 0.6 mL.

[0037] The analysis method of test results is the same.

Embodiment 3

[0038] Embodiment 3: the detection of single soy sauce sample

[0039] The concentration of the PDAB solution can also be 2%, and the dosage is 1 time of the volume of the distillate; the concentration of the potassium dichromate solution is 2%, and the dosage is 1.2mL.

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Abstract

The invention discloses a method for fast distinguishing fermented soy sauce from non- fermented soy sauce, which comprises the following steps: a sample is carried out distillation, and the distilment is collected; the distilment is respectively added into two test tubes; PDAB solution with the concentration of 0.05 to 2 percent is slowly added into one test tube proportionally, concentrated sulfuric acid with the concentration expressed in percentage by weight of 98 percent and potassium dichromate solution with the concentration expressed in percentage by weight of 2 to 8 percent are added into the other test tube proportionally, then the two test tubes are covered for mixing and let stand for 5 min at room temperature; distilled water with the same volume is adopted to replace the sample of distilment and added into another two tubes for blank control; and finally, by observing the liquid change in the tubes, the sample is judged to be fermented soy sauce and non-fermented soy sauce. The method can realize fast screening on heavily adulterated soy sauce with accurate screening result, thus being widely applied in the screening work of food market.

Description

technical field [0001] The invention relates to food quality detection technology, in particular to a method for quickly judging (distinguishing) brewed soy sauce and non-brewed soy sauce. Background technique [0002] Soy sauce is made of protein-rich beans, starch-rich cereals and their by-products as the main raw materials. It is decomposed and matured under the catalysis of microbial enzymes and extracted by leaching. Soy sauce is an ancient condiment, which has become a necessity in people's daily life. my country's annual output of soy sauce is nearly 5 million tons, ranking first in the world. [0003] Soy sauce is mainly divided into two types according to the production process, one is brewed soy sauce, and the other is prepared soy sauce. Brewed soy sauce refers to a liquid condiment with special color, aroma and taste made from soybeans and / or defatted soybeans, wheat and / or bran as raw materials and fermented by microorganisms. Prepared soy sauce refers to a li...

Claims

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Application Information

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IPC IPC(8): G01N21/78
Inventor 朱永红李根容肖昭竞胡华
Owner CHONGQING ACAD OF METROLOGY & QUALITY INST
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