酱油质量的简易检测法  

The simple testing method of the quality of soy sauce

作　　者：刘岩[1] 刘世民[1] 孙建华[1] 白凤翎[1] 高世昌[1] 

机构地区：[1]锦州师范学院食品科学系,辽宁锦州121013

出　　处：《中国调味品》2001年第11期32-34,共3页China Condiment

摘　　要：合格酱油和配制的不合格酱油所含营养成分的种类和数量不同 ,其所形成的干固液滴的性状也不相同 ,本文根据这一不同点 ,介绍了一种酱油质量的简易检测法。该检测法的特点是对酱油样品通过肉眼直接观察鉴别酱油的优劣 ,并对该法的检测结果与常规的理化检验结果做了对比 。The kinds and qualities of nutritional ingredients in qualified soy sauce are different from those in unqualified soy sauce And the shape and properties of dried liquid drops are also different between the qualified soy sauce and unqualified soy sauce According to this characteristic a method for testing the quality of soy sauce is presented in this article,which examines the quality of soy sauce sample directly through naked eye The result of testing soy sauce quality by using this method is consistent with that by using the normal physics-chemistry method in our this study

关 键 词：酱油 检测 结晶盐颗粒 质量 

分 类 号：TS264.21[轻工技术与工程—发酵工程]