酒精鉴别酱油真伪优劣的探讨

摘要

Fermented soy sauce reacts with 75% alcohol,causing change of acting force between protein molecule and resulting in deposit.While the production process of soy sauce will affect the decomposition and utilization of protein materials and the sediment quantity after adding ethyl alcohol in final soy sauce.Additives used in soy sauce will also react by each other and cause sediment by alcohol,so it's not reasonable to judge the quality of soy sauce by sediment and its quantity after adding alcohol in soy sauce.%酿造酱油中添加75％酒精会发生反应，使得蛋白质分子间作用力发生改变而形成沉淀。酱油生产过程会影响到蛋白质原料的分解和利用，从而对加入酒精后发生的沉淀以及数量产生影响。酱油加工中使用的添加剂等也会相互作用并在加入酒精后产生沉淀，因此不能简单以酱油添加酒精后有无产生沉淀以及数量来鉴别酱油的真伪和优劣。