酶制剂在消除酿造酱油二次沉淀的应用试验  

Test on the application of enzyme preparation in the elimination of secondary precipitation of soy sauce

作　　者：赵连俊 孙亚文 

机构地区：[1]辽宁石化职业技术学院应用化学系,辽宁锦州121000 [2]营口市鲅鱼圈区疾病预防控制中心,辽宁营口115000

出　　处：《江苏调味副食品》2009年第2期29-30,共2页Jiangsu Condiment and Subsidiary Food

基　　金：辽宁省教育厅重点实验室项目(2006012)

摘　　要：为了消除酿造酱油的二次沉淀,进行了木瓜蛋白酶在消除酿造酱油二次沉淀的实验,并对处理后的酱油的吸光度和氨基酸态氮等进行测定,结果表明,木瓜蛋白酶最佳加入量为每200mL酱油中加入浓度为0.1%的酶制剂0.3～0.4mL,最佳静止时间为2d。Papain can be used to eliminate secondary precipitation in the process of brewing soy sauce. The test on the application of papain in the elimination of secondary precipitation was carried out. The absorbance of soy sauce and amino acid nitrogen were also determined. The test pointed out the following results ： the optimal addition of papain is 0.3 - 0.4 mL enzyme preparation （ concentration 0.1% ） for 200 mL soy sauce and the optimum still time is 2 d.

关 键 词：木瓜蛋白酶 酱油 二次沉淀 

分 类 号：TS264.21[轻工技术与工程—发酵工程]