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    Home > Food News > Food Flavorings News > Do you know the amino acid nitrogen of soy sauce?

    Do you know the amino acid nitrogen of soy sauce?

    • Last Update: 2022-05-23
    • Source: Internet
    • Author: User
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      Soy sauce is delicious and is a necessary condiment for common people's cooking and cold dishes .
    In order to ensure food safety , the market supervision department conducts supervision and sampling inspection of soy sauce , and the inspection items include physical and chemical indicators, food additives , food contaminants , etc.
    One of the physical and chemical indicators is called " amino acid nitrogen", do you understand?


     
      According to the "National Food Safety Standard Soy Sauce" (GB2717), soy sauce is made of soybean and/or defatted soybean, wheat and/or wheat flour and/or wheat bran as the main raw materials, which is fermented by microorganisms and has special color, aroma and taste.
    Liquid condiments

    .
    Amino acid nitrogen is one of the characteristic quality indicators of soy sauce.
    The higher the content, the stronger the umami of soy sauce

    .
    "National Food Safety Standard Soy Sauce" (GB2717) stipulates that the amino acid nitrogen content in soy sauce should not be less than 0.
    4g/100mL

    .
     
      On the basis of meeting the national food safety standards, the implementation standard marked on some soy sauce labels is "brewed soy sauce" (GB/T18186).
    The required content of amino acid nitrogen is different

    .
    See the table below for details

    .
    The Liaoning Provincial Market Supervision Bureau reminds consumers to buy soy sauce from regular channels.
    If they find food safety violations, they can call the 12315 hotline or complain to the local market supervision department

    .
     
      Soy sauce is delicious and is a necessary condiment for common people's cooking and cold dishes .
    In order to ensure food safety , the market supervision department conducts supervision and sampling inspection of soy sauce , and the inspection items include physical and chemical indicators, food additives , food contaminants , etc.
    One of the physical and chemical indicators is called " amino acid nitrogen", do you understand?


    Cooking cold dishes, condiments , food safety supervision , supervision, sampling inspection , food additives , food contamination , amino acids
     
      According to the "National Food Safety Standard Soy Sauce" (GB2717), soy sauce is made of soybean and/or defatted soybean, wheat and/or wheat flour and/or wheat bran as the main raw materials, which is fermented by microorganisms and has special color, aroma and taste.
    Liquid condiments

    .
    Amino acid nitrogen is one of the characteristic quality indicators of soy sauce.
    The higher the content, the stronger the umami of soy sauce

    .
    "National Food Safety Standard Soy Sauce" (GB2717) stipulates that the amino acid nitrogen content in soy sauce should not be less than 0.
    4g/100mL

    .
     
      On the basis of meeting the national food safety standards, the implementation standard marked on some soy sauce labels is "brewed soy sauce" (GB/T18186).
    The required content of amino acid nitrogen is different

    .
    See the table below for details

    .
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