Comparative Study on the QuaIity of Soy Sauce Brewed by Organic Soybean and Non-organic Soybean

作者：孟梦; 姚池璇; 伍燕湘; 侯丽华

来源：中国调味品, 2016, 41(7).

DOI：10.3969/j.issn.1000-9973.2016.07.001

• organic soybean
• isoflavone
• fatty acid

In this study,the organic soybean and non-organic soybean are taken as the main materials;the differences between the isoflavone content and the fatty acid composition in the organic soybean group and non-organic soybean group are compared through high-salt diluting brewing process.The results show that isoflavone content and unsaturated fatty acids of organic soybean group are higher than those of non-organic soybean group.Therefore,the fermented soy sauce with organic soybean has some advantages on health care.

• 单位
  天津科技大学