Influences of soaked water volume on physicochemical properties of Shuidouchi

The physicochemical properties experiments were carried out based on the Shuidouchi made through different soaked water volume. As the soaked water volume time increased, the pH increased in Shuidouchi.Shuidouchi with the three times soaked water volume exhibited the highest content of crude protein, acidity, amino and ammonia type nitrogens, and γ-GTP than others. The sensory evaluation of three times soaked water volume fermented Shuidouchi was better than that of other soaked water volume fermented Shuidouchi.The three times soaked water volume fermented Shuidouchi showed the best physicochemical quality.