膜处理对酱油成分的影响  

Effects of membrane treatment on ingredients of soy sauce

作　　者：陈晓霞 邵璋 王颖超[2] 杨海龙[2] 

机构地区：[1]温州海螺调味品有限公司,浙江温州325000 [2]温州大学生命与环境科学学院,浙江温州325035

出　　处：《中国酿造》2011年第2期90-92,共3页China Brewing

基　　金：温州市科技计划项目(N20100037)

摘　　要：文中研究了10×104截留分子量和20×104截留分子量超滤膜处理生酱油原液前后理化和微生物指标的变化。结果表明:利用10×104截留分子量或20×104截留分子量超滤膜处理生酱油,总酸、氨基酸态氮、全氮、可溶性固形物、食盐、无盐固形物等指标的保留率都在95%以上,而菌落总数和浊度指标下降非常显著,经10×104截留分子量超滤膜处理,除菌率达99.9992%,浊度去除率达98.84%;经20×104截留分子量超滤膜处理,除菌率达99.9975%,浊度去除率达98.78%;经10×104截留分子量超滤膜处理色度下降率达44.7%;经20×104截留分子量超滤膜处理色度下降率为16.3%。经过300d的室温储藏,处理液未见明显浑浊,因此将膜处理技术应用于实际生产可有效地解决酱油的二次沉淀问题。Changes ofphysiochemical and microbial properties of raw soy sauce before and after respective treatment with membrane with molecular cut off by 10×10^4 or 20×10^4 molecular weight were studied. The results showed： more than 95% of total acid, salt, soluble solids, amino nitrogen, salt-free solids were kept and total number of colonies and turbidity of soy sauce decreased significantly when treatment with both membranes of 10×10^4 or 20×10^4 molecular cut off membrane. When filtrated with 10×10^4 molecular cut off membrane, 99.9992% of total bacteria were removed, the turbidity of soy sauce decreased by 98.84%, and the color degree decreased by 44.7%. When filtrated with 20×10^4 molecular cut off membrane, the three parameters were 99.9975%, 98.78%, and 16.3%, respectively. No significant feculence in filtrated products after storage of 300d under room temperature. Membrane filtration is an effective approach for the second precipitation of soy sauce.

关 键 词：生酱油 超滤膜 成分 

分 类 号：TS264.2[轻工技术与工程—发酵工程]