KS H 2502-2011 Mejoo《发酵黄豆(制酱用)》.pdf

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1、 KSKSKSKS KSKSKSK KSKSKS KSKSK KSKS KSK KS KS H 2502 KS H 2502 :2011 2011 1 20 http:/www.kats.go.krKS H 2502:2011 : ( ) ( ) () () ( ) : (http:/www.standard.go.kr) : :1975 12 26 :2011 1 20 2011-0013 : : ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS H 2502:2011 Mejoo 1 (, , ) . 2 . . ( ) . KS H 1

2、101, KS H 1201, KS H 1203, KS H 1204, KS Q ISO 4121, 3 3.1 1 . 1 , . (%) 10.0 (%) 35.0 (%) 15.0 (mg/100 g) 110 (mg/100 g) 400 3.2 1 . 4 4.1 KS Q ISO 4121, 6.3.2 , 5 , 4 , 3 , 2 , 1 KS H 2502:2011 2 , 3.5 1 . 4.2 KS H 1201, 4. . 4.3 KS H 1204, 3. . 4.4 KS H 1203, 4. . 4.5 . (mg/100 g) 4.5.1 5 g , 10

3、mL (200 mL) 10 mL 0.1 N pH 8.4 , 20 mL , 0.1 N pH 8.4 . (mg/100 g) S f B A 100 200 / 10 4 . 1 ) ( A : 0.1 N (mL) B : 0.1 N (mL) f :0.1 N S : (g) 3040 % 0.1 N (pH 8.4) . , . 4.5.2 5 g , 100 mL 1 (200 mL) , 20 mL 30 % 20 mL 3 mL 6 . 3 % 50 mL 0.02 N . KS H 2502:2011 3 (mg/100 g) S f B A 100 200 / 10 4 . 1 ) ( A : 0.02 N (mL) B : 0.02 N (mL) f :0.02 N S : (g) 5 4. 3.1 6. . 6 6.1 . 6.2 . 7 KS H 1101 . 153787 1 92 3(13) (02)26240114 (02)262401489 http:/ KS H 2502 :2011 KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Mejoo ICS 67.060 Korean Agency for Technology and Standards http:/www.kats.go.kr

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