降低榨菜酱油中铵盐含量超标的工艺研究  

Study on dealing with trans-normal content of ammonium salt in pickle sauce

作　　者：徐跃成[1] 李正国[1] 王国民[2] 杨迎伍[1] 邓伟[1] 李应国[2] 

机构地区：[1]重庆大学生物工程学院基因工程研究中心,重庆市高校功能基因及调控技术重点实验室,重庆400044 [2]重庆出入境检验检疫局,重庆400041

出　　处：《食品工业科技》2008年第7期182-184,共3页Science and Technology of Food Industry

基　　金：重庆市科委重点自然基金项目(2007BA1005)资助

摘　　要：在榨菜酱油加工过程中,容易造成铵盐含量的超标,而使榨菜酱油达不到生产标准。本文采用正交实验,研究了榨菜酱油加工中的腌制液、传统熬制液、真空浓缩液中铵盐含量超标的处理工艺。结果表明:将pH调至9.0,置于80℃水浴中加热20min为最佳工艺,各因素影响大小为:pH>时间>温度;加热处理可以有效去除过量铵盐,恢复酱油风味,且氨基酸受损率小;采用植物水解蛋白与经处理后的真空浓缩液按体积比1:9混合后,混合液达到氨态氮的酱油生产标准(≥0.4g/100mL),并有效解决了铵盐超标的问题,铵氮比为24.7%。During the process of pickle sauce, increasing the yield of amino acid occurs with the increasing of trans-normal content of ammonium salt and, which makes the pickle sauce can＇t catch the standard of production. In this paper, a orthogonal test method for dealing with this problem was studied. The experimental results showed that the best treatment method was adjusting the pH of pickle sauce to 9.0 and heated in water bath at 80℃for 20min, the affection order was pH 〉 time 〉 temperature. This method affords effective evidence for dealing with trans-normal content of ammonium salt in pickle sauce and avoids wasting amino acid. Mixing the protein sauce without heated with the vacuum sauce which be heated at 1/9（v/v）, the content of amino nitrogen catches the standard of production （≥0.4g/100mL）, the trans-normal content of ammonium salt be reduced effectively and the scale of ammonium salt/amino nitrogen was 24.7%.

关 键 词：榨菜酱油 正交实验 氨基酸态氮 铵盐 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]