GB/T 18186-2000 in English
VALIDFermented soy sauce
- Issued on:2000-09-01
- Implemented on:2001-09-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
Price(USD)：
$120.00
$117.00
$117.00
本标准规定了酿造酱油的定义、产品分类、技术要求、试验方法、检验规则和标签、包装、运输、贮存的要求。
Introduction
GB 18186—2000 National Standard for Brewed Soy Sauce - In-depth Interpretation
Foreword and Revision History
GB 18186—2000 is the recommended standard for brewed soy sauce of the People's Republic of China. It was originally a mandatory standard. This standard was issued in 2000 and became a recommended standard in 2017. The main revisions include:
- Update the microbial indicator detection method (GB 4789.22)
- Adjust the ammonium salt content limit (≤30% of amino acid nitrogen)
- Optimize the test method description to ensure international standards
Comparative analysis of standard frameworks
| Standard dimensions | Original standard (ZBX66012-1987, etc.) | Revised standard (GB 18186-2000) |
|---|---|---|
| Definition and classification | Only covers high-salt dilute fermented soy sauce | Added low-salt solid-state fermented soy sauce classification |
| Quality indicators | No unified sensory characteristics requirements | Specify sensory indicators such as color, aroma, taste, and body (Table 1) |
| Testing methods | Unspecified calculation formula for physical and chemical indicators | Added accurate calculation methods for soluble salt-free solids, total nitrogen, and amino acid nitrogen (Formula 1-5) |
Interpretation of key technical requirements
Physical and chemical indicators are the core standards for the quality of brewed soy sauce, including:
- Soluble salt-free solids: ≥8.00 g/100mL (special grade)
- Total nitrogen: ≥0.40 g/100mL (third grade)
- Amino acid nitrogen: ≥0.40 g/100mL (Level 3)
Implementation suggestions and precautions
To ensure the effective implementation of the standard, companies should:
- Establish a raw material procurement and acceptance system to ensure that soybeans, wheat, etc. meet the requirements of GB2715
- Optimize fermentation process parameters, control brine ratio and fermentation time
- Regularly conduct physical and chemical index tests, focusing on amino acid nitrogen and ammonium salt content
Sample only — not a preview of GB/T 18186-2000
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