摘要
[目的]减少或消除天然油中的原沉淀，进而减少成品酱油中的二次沉淀，提高酱油的品质。[方法]广式高盐稀态浇淋工艺天然油中原沉淀来源于未分解完全原料和微生物，通过优化天然油自沉时间、温度条件，减少微生物浑浊以及分解完全原料造成的浑浊，达到澄清酱油的目的。[结果]未过滤天然油中原沉淀有大量未分解完全的大豆细胞，过滤后天然油中原沉淀有大量细菌菌体；自然状态下，适宜的原油自沉时间为6～10 d；适宜的原油自沉温度为15～20℃（物理作用）和45～60℃（生化作用）。[结论]通过适宜的自沉时间和自沉温度，可使天然油中原沉淀降到最低量。
Abstract
Objective] To reduce or eliminate the primary and secondary precipitation, to reduce the secondary precipitation in soy sauce, and to enhance the quality of soy sauce.[Method] The soy sauce was clarified by optimizing the self-precipitation time of natural oil and tem-perature condition, and reducing the microbial turbidity.[ Result] In the primary precipitation of natural oil without filtration, there were a large amount soybean cells which did not break down completely.After filtration, primary precipitation in natural oil had a large amount of cells.Under natural condition, self-precipitation time of proper natural oil was 6-10 d;and the proper temperature was 15-20 ℃ ( physical process) and 45-60 ℃ (biochemical action).[Conclusion] Proper self-precipitation time and temperature can reduces the primary precipi-tation in natural oil to the minimum volume .
国家科技期刊平台
NSTL
维普
万方数据