GB 18186-2000[GB/T 18186-2000] Fermented soy sauce [including MODIFICATIONS 1&2] (English PDF)

4.1 Soy sauce with high-salt-diluted state fermentation (including solid-and-

liquid fermented soy sauce)

It is a fermented product taking soybean and/or defatted soybean, wheat and/or bran

as raw materials, through steaming and boiling and aspergillus starter propagation,

mixing with saline solution to become diluted thin fermented material.

4.2 Soy sauce with low-salt and solid state fermentation

It is a fermented product taking defatted soybean and bran as raw materials, through

steaming and boiling and aspergillus starter propagation, mixing with saline solution to

become solid soy sauce mash.

5.1 Main raw materials and auxiliary materials

5.1.1 Soybean, defatted soybean, wheat, defatted soybean and bran. shall comply with

the rules of GB 2715.

5.1.2 Brewing water. shall comply with the rules of GB 5749.

5.1.3 Edible salt. shall comply with the rules of GB 5461.

5.1.4 Food additives. shall choose the food additives approved by GB 2760, which

shall meet relevant food additive standards.

5.2 Sensory characteristics

Sensory characteristics shall meet the requirements of Table 1.

Where.

X1 - Contents of sodium chloride in the sample, g/100 mL;

V - Volume that titrated sample diluted solution consuming 0.1 mol/L silver nitrate standard

titration solution, mL;

V0 - Volume that blank test consuming 0.1 mol/L silver nitrate standard titration solution,

mL;

c1 - Concentration of silver nitrate standard titration solution, mol/L;

0.0585 - Mass that 1.00 mL silver nitrate standard titration solution [c(AgNO3)=1.000 mol/L]

is equivalent to sodium chloride, g.

6.2.2.5 Allowed difference

Parallel test difference of the same sample shall be no more than 0.10 g/100 mL.

6.3 Total nitrogen

6.3.1 Instruments

a) Kjeldahl flask, 500 mL;

b) Condenser;

c) Electrothermal constant-temperature dry box;

d) Nitrogen ball;

e) Analytical balance. sensibility of 0.1 mg;

f) Acid burette. 25 mL;

g) Pipette.

6.3.2 Test solution

a) Mixed indicating liquid. prepared by mixing one portion of 0.2% methyl red ethanol

solution and five portions of 0.2% bromocresol green ethanol solution;

b) Mixed test solution. prepared by mixing 3 copper sulfate and 50 potassium sulphate;

c) Sulfuric acid. 95% - 98%;

d) 2% boric acid solution. WEIGH 2 g of boracic acid, DILUTE with water and scale to 100

mL;

e) Zinc granule;

f) 40% sodium hydroxide solution. WEIGH 40 g of sodium hydroxide, DILUTE with water

and scale to 60 mL;

g) 0.1 mol/L hydrochloric acid standard titration solution. formulated and standardized

according to the rules of GB/T 601.

6.3.3 Analysis procedures

PIPETTE 2.00 mL of test sample INTO a dry Kjeldahl flask, ADD 4 g of mixed copper sulfate-

potassium sulphate solution and 10 mL of sulfuric acid, HEAT it in the fuming cupboard (PUT

a small funnel on the flask mouth, PUT the flask 45° obliquely against the electric furnace);

after the contents are fully carbonized and the foams totally stops, keep it slightly boiling; when

all carbon granules disappear and digestive fluid becomes transparently laurel-green, keep

heating for 15 min, TAKE it out, COOL to room temperature; slowly ADD 120 mL of water, PUT

the duct under the condenser pipe under the liquid level of conical flask which contains 30 mL

of 2% boric acid solution and 2 to 3 drops of mixed indicating liquid; slowly ADD 40 mL of 40%

sodium hydroxide solution and 2 zinc granules along with the wall of Kjeldahl flask, immediately

CONNECT distilling apparatus (the apparatus shall be closely sealed), CONNECT condensate

water, SHAKE Kjeldahl flask, DISTILLATE until the distillate is approximately 120 mL; LOWER

down the position of conical flask to make the condenser pipe away from the liquid level, then

DISTILLATE for another 1 min and stop heating; WASH the exterior surface of the bottom

condenser pipe, TAKE down the conical flask; USE 0.1 mol/L hydrochloric acid standard

titration solution to titrate the collected fluid until it becomes amaranth; RECORD the volume

of 0.1 mol/L hydrochloric acid standard titration solution; meanwhile, CONDUCT the blank test.

6.3.4 Calculation

Contents of total nitrogen in the sample shall be calculated according to formula (4).

Where.

X2 - Contents of total nitrogen in the sample (nitrogen), g/100 mL;

V2 - Volume that titration sample consumes 0.1 mol/L hydrochloric acid standard titration

solution, mL;

V1 - Volume that blank test consumes 0.1 mol/L hydrochloric acid standard titration solution,

mL;

c2 - Concentration of hydrochloric acid standard titration solution, mol/L;

0.014 - Mass that 1.00 mL hydrochloric acid standard titration solution [c(HCl)=1.000 mol/L]

Where.

X4 - Contents of amino acid nitrogen in the sample (nitrogen), g/100 mL;

V4 - Volume that titration sample consumes 0.05 mol/L sodium hydroxide standard titration

solution, mL;

V3 - Volume that blank test consumes 0.05 mol/L sodium hydroxide standard titration

solution, mL;

V5 - Quantity of sample diluents, mL;

c3 - Concentration of sodium hydroxide standard titration solution, mol/L;

0.014 - Mass that 1.00 mL sodium hydroxide standard titration solution [c(NaOH)=1.000

mol/L] is equivalent to nitrogen, g.

6.4.5 Allowed tolerance

Parallel test difference of the same sample shall be no more than 0.03 g/100 mL...

......