加碘酱油研制  

作　　者：王学魁[1] 孙之南[1] 马若欣[1] 

机构地区：[1]天津轻工业学院盐业工程系

出　　处：《海湖盐与化工》1998年第4期27-30,共4页Sea-Lake Salt and Chemical Industry

摘　　要：文章介绍了一种新型营养型调味品加碘酱油的研制、产品性能及效益。首次对加碘酱油的稳定性进行了理论分析和实验观察。实验表明，加碘酱油不仅保持了酱油原有特色，而且碘的均匀性稳定性好。半年内碘的损失率小于１２％。补碘效果明显。A new nutritous flavouring-iodized soy is developed, and the function and economic benefits of the product are introduced in the paper. The stability of iodized soy was analysed theoretically and observed for the first time in the experiment. It proves that the soy keeps its original feature, and the stability and uniformity of iodine are perfect. The loss rate of iodine is less than 12% in six months. The effect is obvious.

关 键 词：中碘酱油 碘剂 稳定性 酱油 

分 类 号：TS264.21[轻工技术与工程—发酵工程]