求翻译：以熬制时间、加入糖类的量、糖的种类、加入小苏打的量及香料的用量等单因素讨论其对复制红酱油的品质的影响。再采用正交实验找出使其色泽、香味、口感、黏度等指标都达到较高标准的配方。结果表明影响酱油鲜味的氨基酸态氮的含量复制红酱油高于黄豆酱油，即鲜味好于黄豆酱油。是什么意思？

Stewed time, add the amount of carbohydrate, the type of sugar, add the amount of baking soda and spices amount of single factors to discuss its impact on the quality of replication of red sauce. Orthogonal experiment to find out it color, aroma, taste, viscosity index to achieve a higher standard f

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Boils the system time, joins carbohydrate quantity, the sugar type, joins the sodium bicarbonate the quantity and the spice amount used and so on the single factor discusses it to duplicate the red soy sauce the quality influence.Again uses the orthogonal experiment to discover enables its targets a

Through time, the join type of carbohydrates, sugar, adding baking soda and spices form factors such as amount of discussion of its effect on the quality of copies of red sauce. Using orthogonal experiment to find out its color, aroma, taste, viscosity index has reached a high standard formula. Resu

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