Latest techniques for soy sauce production. 2.
نویسندگان
چکیده
منابع مشابه
The development of soy sauce from organic soy bean
Soy sauce with a high salt liquid-state fermentation process was prepared by using organic soy beans as raw material. Beidahuang organic soy bean was selected among different raw materials. Here, the best technique was determined. Firstly, the organic soy beans were soaked for 7 hours under 121°C , steamed for 15 min and mixed with the fried wheat (5:5, w/w). After inoculated with Aspergillus o...
متن کاملInvestigation of Oxidation Methods for Waste Soy Sauce Treatment
To obtain a suitable oxidation method for removing the color and lowering the chemical oxygen demand (COD) of waste soy sauce, Fenton (Fe2+), Fenton-like (Fe3+), and ozone (O₃) oxidation methods are used as the target reactions. In experimental conditions for Fenton oxidation, the dose of Fe2+ and Fe3+ was varied between 100 mg/L and 300 mg/L. The dose of hydrogen peroxide for the reaction was ...
متن کاملNew Model for Flavour Quality Evaluation of Soy Sauce
Feng J., Zhan X.-B., Zheng Z.-Y., Wang D., Zhang L.-M., Lin C.-C. (2013): New model for flavour quality evaluation of soy sauce. Czech J. Food Sci., 31: 292–305. The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC...
متن کاملIron absorption from fish sauce and soy sauce fortified with sodium iron EDTA.
BACKGROUND Fish sauce and soy sauce have been suggested as food vehicles for iron fortification in Asia. NaFeEDTA is a potentially useful fortificant because it can be added to these condiments without causing precipitation during storage. OBJECTIVES The objectives were to evaluate iron absorption from NaFeEDTA-fortified fish sauce and soy sauce against a reference fortificant (FeSO(4)), to c...
متن کاملBiochemical changes in low-salt solid-state fermented soy sauce
Low-salt solid-state fermentation soy sauce was prepared with defatted soy bean and wheat bran. Biochemical changes during the aging of the soy sauce mash were investigated. Results showed that after a 15-day aging period, the contents of total nitrogen, formol titration nitrogen, free amino acids, reducing sugar, total sugar and the brown color were increased. However, pH was decreased during ...
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ژورنال
عنوان ژورنال: JOURNAL OF THE SOCIETY OF BREWING,JAPAN
سال: 1987
ISSN: 0369-416X,2186-4004
DOI: 10.6013/jbrewsocjapan1915.82.236