The effect of solid content on the protein recovery and antioxidant activity of soy sauce is investigated.Soy sauce is fermented at solid to liquid ratio varying from 1 ∶ 1.5 to 1 ∶ 1.1.The results show that higher solid content during soy sauce fermentation results in the decrease of salt content,the increase of protease activity,and the protein recovery is increased by 1.97%.After 60 days'fermentation,DPPH radical-scavenging ability of soy sauce is increased from 137% to 151%, the reducing capacity is increased from 147% to 148%,and OH radical-scavenging ability is increased from 172% to 178%.The results reveal that increase the solid content of soy sauce can significantly increase the antioxidant activity of soy sauce.%研究不同固形物浓度对酱油发酵的蛋白回收率和抗氧化活性的影响。研究表明：发酵固形物浓度（料液比为1∶1．5和1∶1．1，SS1．5和 SS1．1）提高，可降低酱油发酵液中食盐浓度，提高发酵液的蛋白酶活力，进而提高酱油的蛋白回收率1．97％。发酵60天后，与常规发酵浓度（料液比为1∶2．5，SS2．5）相比，SS1．1和 SS1．5的 DPPH 自由基清除率分别提高了1．51倍和1．37倍；还原力分别提高了1．47倍和1．48倍；羟基自由基清除率分别提高了1．78倍和1．72倍。这表明提高酱油发酵的固形物浓度可显著提高酱油的抗氧化活性。
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