Comparative study on the effect of magneticstirrer speed on the mass control of total acid and amino acid nitrogen in soy sauce

In this paper, through the comparative analysis of the quality control of the results of total acid and amino acid nitrogen in soy sauce by the speed of the magnetic stirrer in the experiment, the research results show that the controllability, precision and accuracy of the experiment have been significantly improved, and the quality of the test results has been controlled . The effect of promotion and use is better.