Increasing the total amino acids quantity and optimization the amino acids proportion of soy sauce by activation brewing

Composition of amino acids of soy sauce made by activation brewing technique and spraying-extraction technique(control) were analyzed.The results showed that total free amino acids of soy sauce made by activation brewing technique was 35.27mg/g,which was 101.37% higher than that of spraying-extraction technique.Glutamic acid of soy sauce by activation brewing technique accounted for 23.87% of the total free amino acids and it was 11.47% for the control.Proportion of bitter acrid amino acids in soy sauce by activation brewing technique was lower than that of control.Quality of soy sauce made by activation brewing technique was better than that of control was approved by the data of the experiment.