Is amino acid content the main basis for distinguishing the quality of soy sauce?

The quality of soy sauce is still to look at the color, flavor and body, whether there are additives, not just the amino acid content, but the ingredients are very complex, just like looking at people, not just looking at the high and low.

If you only eat the taste and choose the above with high amino acid nitrogen content, the above are all supergrade, and friends who pay attention to health and wellness eat 0 added, but it should be noted that if the high-end soy sauce is marked, the amino acid nitrogen content is not bought, and the normal fermentation produces the highest amino acid nitrogen.

Amino acids are one of the many bioactive macromolecules that build biological organisms, and are the basic materials for building cells and repairing tissues. Amino acids are used by the body to make antibody proteins to fight infections from bacteria and viruses, hemoglobin to transport oxygen, and enzymes and hormones to maintain and regulate metabolism; Amino acids are the main substances for the production of sperm and egg cells, and are indispensable prerequisites for the synthesis of neural mediators. Amino acids provide energy for the body and brain activities, and amino acids are the building blocks of all life.

It is known that there are 20 varieties of basic amino acids, including lysine, threonine, leucine, isoleucine, valine, methionine, tryptophan, phenylalanine 8 kinds of amino acids, the human body cannot manufacture itself, we call it essential amino acids, which need to be provided by food. In addition, the body's ability to synthesize arginine and histidine is not enough to meet its own needs, and it needs to take a part of it from food, which we call semi-essential amino acids. The remaining ten amino acids are made by the human body itself, which we call non-essential amino acids.

Balance of amino acids. Amino acids are one of the many bioactive macromolecules that build biological organisms, and are the basic materials for building cells and repairing tissues. Amino acids are used by the body to make antibody proteins to fight infections from bacteria and viruses, hemoglobin to transport oxygen, and enzymes and hormones to maintain and regulate metabolism; Amino acids are the main substances for the production of sperm and egg cells, and are indispensable prerequisites for the synthesis of neural mediators. Amino acids provide energy for the body and brain activities, and amino acids are the building blocks of all life.

It is known that there are 20 varieties of basic amino acids, including lysine, threonine, leucine, isoleucine, valine, methionine, tryptophan, phenylalanine 8 kinds of amino acids, the human body cannot manufacture itself, we call it essential amino acids, which need to be provided by food. In addition, the body's ability to synthesize arginine and histidine is not enough to meet its own needs, and it needs to take a part of it from food, which we call semi-essential amino acids. The remaining ten amino acids are made by the human body itself, which we call non-essential amino acids.

The balance of amino acids and the appropriate amount of ** is the basic premise of human health, any kind of amino acid ** deficiency, will affect the immune system and other normal functions, so that people are in a sub-healthy state, become more susceptible to the invasion of diseases. Wuda Hongyuan Amino Acid Capsule (Guangpu Type) contains 12 kinds of amino acids and 3 kinds of vitamins that promote the absorption and utilization of amino acids, providing a variety of amino acids for the human body, maintaining the basic balance of amino acids in the body, and improving the health of the human body.

The amino acids in soy sauce are the most important indicator to measure the quality of soy sauce. Generally speaking, the umami flavor in soy sauce comes from amino acids, and the higher the amino acid content in soy sauce, the more umami flavor will be when seasoning.

China's soy sauce quality standards stipulate that the amino acid nitrogen content in soy sauce shall not be low, in order to ensure the fresh flavor of soy sauce seasoning.

GB 18186-2000 Brewing Soy Sauce" stipulates the physical and chemical standards and test methods for acid nitrogen in Ammonia Yanxiangzai;

The analysis method of the sanitary standard of GB T soy sauce stipulates the specific analysis method of the physical and chemical test of amino acid nitrogen, which is more detailed.