Method for identifying true and fake brewed soybean sauce

Abstract

The invention discloses a method for identifying true and fake brewed soybean sauce. The method comprises the following steps: determining amino acid components in brewed soybean sauce, prepared soybean sauce and an acid hydrolyzed plant protein seasoning liquid sample, and carrying out clustering analysis on 18 types of characteristic amino acid components in each type of the soybean sauce to form a distance matrix D of each type of the soybean sauce; carrying out primary classification; and carrying out main component analysis to form a main component projection drawing, and adopting a clustering space distance judging method to judge. A distance matrix D classification method is combined with the clustering space distance judging method to establish an identification model for distinguishing the true and fake brewed soybean sauce, so that the identification of the true and fake brewed soybean sauce is realized; the amino acid components of a sample to be detected are determined through identification test and analysis; and the model is used for identifying the true and fake brewed soybean sauce. The method can detect the soybean sauce adulteration amount added with not less than 10% of acid hydrolyzed plant protein seasoning liquid and is the efficient and high-reliability method for identifying the true and fake brewed soybean sauce.

Description

Technical field [0001] The invention belongs to the technical field of soy sauce identification, and specifically relates to a method for identifying true and false brewed soy sauce. Background technique [0002] Soy sauce was founded in my country, with a long production history and profound cultural heritage. Due to its unique flavor, color and rich nutritional value, soy sauce has become an indispensable condiment in the diet of people in my country, Japan, South Korea, Southeast Asian countries, and even European and American people. my country's annual output of soy sauce is nearly 5 million tons, accounting for more than 60% of the world's annual output, and its total annual output value exceeds 16 billion yuan, ranking first in the world. [0003] Soy sauce is mainly divided into two types according to the production process, one is brewing soy sauce and the other is preparing soy sauce. Brewed soy sauce refers to a liquid condiment with special color, fragrance and taste m...

AI Technical Summary

Problems solved by technology

[0010] To sum up, so far, how to screen and identify methods for brewing soy sauce, preparing soy sauce and soy sauce adulteration is still a long-term concern for those skilled in the art. Blind spots, the accuracy rate also needs to be improved, and it is not enough to act as a regulatory "judge"

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