The optimal temperature for shortening the sedimentation period of the mature soy sauce was obtained by montor of numberous index and by observation of the products stored at differnet tempteratures.

• 该试验通过对配制老抽类产品存放在不同温度条件下进行观察,量化指标、出品率的测定,寻找产品最适沉降期的温度范围。