Research progress on secondary precipitation of domestic soy sauce

The soy sauce is an essential condiment in daily life, and its good color, aroma and taste are to meet the basic requirements of consumers. In the sensory evaluation of soy sauce, color is considered the primary factor, significantly influencing consumers' purchasing inclination. However, domestic soy sauce can produce brown or brown-red secondary precipitation during the storage, transportation, and sales process, which can not meet consumers' expectations for soy sauce appearance quality, but also affect the brand image of domestic soy sauce, hinder the high-end development of Chinese soy sauce industry. In this paper, the research results on the composition, formation mechanism and removal technology of secondary precipitation of domestic soy sauce were systematically reviewed, in order to provide references for the degradation or removal of glycinin B₃ subunits of domestic soy sauce and solve the problem of secondary precipitation of soy sauce.