Detection of low salt solid-state fermentation soy sauce

This standard specifies the analysis methods for various hygiene indicators of soy sauce. This standard is applicable to the analysis of various hygiene indicators of soy sauce brewed or prepared from grains and their by-products such as soybean cakes and bran. The detection limit of the second method for amino acid nitrogen in this standard is 0.070 ug/mL, with a linear range of 0-10 ug/mL. 2 Normative References: The clauses in the following documents become clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB/T 5009.2 Determination of Relative Density of Food GB/T 5009.11 Determination of Total Arsenic and Inorganic Arsenic in Food GB/T 5009.12 Determination of Lead in Food GB/T 5009.22 Determination of Aflatoxin B in Food GB/T 5009.29 Determination of Benzoic Acid and Sorbic Acid in Food 3 Sensory Examination 3.1 Take 2 mL of sample into a 25 mL stoppered colorimetric tube, add water to the mark, shake to observe color, clarity, and should not be turbid or sediment. 3.2 Take 30 mL of the sample and place it in a 50 mL beaker, and observe that there should be no mold odor or floating film. 3.3 After stirring the sample in the beaker with a glass rod, the taste should not have any sour, bitter, astringent, or other odors. 4. Physical and chemical inspection 4.1. Relative density shall be operated according to the relative density meter method in GB/T 5009.2. 4.2 Amino acid nitrogen 4.2.1 First method Formaldehyde value method 4.2.1.1 Principle: Utilizing the amphoteric effect of amino acids, formaldehyde is added to fix the alkalinity of the amino group, causing the carboxyl group to show acidity. After titration with sodium hydroxide standard solution, quantification is carried out, and the endpoint is measured using an acidity meter. 4.2.1.2 Reagent 4.2.1.2.1 Formaldehyde (36%): should not contain polymers. 4.2.1.2.2 Sodium hydroxide standard titration solution [c (NaOH)=0.050 mol/L]. 4.2.1.3 Instrument 4.2.1.3.1 Acidity meter. 4.2.1.3.2 Magnetic stirrer. 4.2.1.3.310 mL micro burette

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report

2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms

3. Used as a sales report: issuing legally effective testing reports to make consumers more confident

4. Papers and research: Provide professional personalized testing needs

5. Judicial services: providing scientific, fair, and accurate testing data

6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

Our Competitive Edge:

1. The testing industry is fully covered, meeting different testing needs

2. Fully cover the laboratory and allocate localized testing nearby

3. Engineers provide one-on-one services to make testing more accurate

4. Free initial testing, with no testing fees charged

5. Self service order delivery for free on-site sampling

6. Short cycle, low cost, and attentive service

7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China