Quick blended soy sauce judging method

Abstract

The invention discloses a quick blended soy sauce judging method. The quick blended soy sauce judging method includes: detecting whether special substances exist in soy sauce samples to be detected or not, if yes, judging the soy sauce samples to be blended soy sauce, wherein the special substances can be any one or more kinds of valyl-leucine, valyl-leucine derivatives, valyl-isoleucine, valyl-isoleucine derivatives, leucyl-valyl, leucyl-valyl derivatives, isoleucyl-valyl, and isoleucyl-valyl derivatives. The quick blended soy sauce judging method is wide in application range, high in accuracy and simplicity in operation.

Description

technical field [0001] The invention relates to an identification method for soy sauce, in particular to a rapid identification method for preparing soy sauce. Background technique [0002] Soy sauce is a traditional brewing product in my country. It has a history of more than 2,000 years and has become an indispensable condiment in the daily life of ordinary people. At present, the annual output of soy sauce in my country reaches 5 million tons, accounting for 60% of the world's annual output, and the annual output value exceeds 16 billion yuan. According to different production processes, soy sauce is divided into two types: brewed soy sauce and prepared soy sauce. Among them, brewed soy sauce refers to a liquid condiment with special color, aroma and taste made from soybean, wheat or bran through microbial fermentation; and brewed soy sauce is mainly made of brewed soy sauce, mixed with acid hydrolyzed vegetable protein liquid (AHVPS) and food additives are mixed and pr...

AI Technical Summary

Problems solved by technology

[0003] At present, there are two types of identification methods for brewed soy sauce and prepared soy sauce: one is to detect a single characteristic component in the prepared soy sauce for identification. Currently, the index (i.e. characteristic prompt) used to judge brewed soy sauce and non-brewed soy sauce is chloropropanol (3-Monochlo-Propane-1, 2-diol, 3-MCPD) and levulinic acid, but studies have shown that these two characteristic prompts have their limitations: during the production process of AHVPS, the raw material for preparing soy sauce, it is catalyzed by hydrochloric acid, Under high temperature conditions, plant protein can be completely hydrolyzed into free amino acids in about 10 hours, and its side reaction produces 3-MCPD, which can cause cancer and infertility

Zhao Guohua et al. used the difference in the infrared spectra of brewed soy sauce and prepared soy sauce, and combined Fourier transform mid-infrared spectroscopy with the least partial squares method to achieve category analysis and identification of brewed soy sauce, prepared soy sauce, and AHVPS. However, because this method is Use the characteristic fingerprint peaks of brewed soy sauce in the infrared spectrum for identification, but the infrared characteristic fingerprint peaks of brewed soy sauce of different brands and different brewing processes are not completely similar, so the method is applicable to a narrow range

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