微波加压灭菌后酱油熟料的理化特性  

Physiochemical characteristics of cooked material in soy sauce production sterilized by microwave pressing treatment

作　　者：李玉薇[1] 王芳[1] 王卫国[1] 计巧灵[1] 张飞[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《中国酿造》2011年第6期89-91,共3页China Brewing

基　　金：乌鲁木齐市种子基金(K08141020)

摘　　要：对经微波加压灭菌、高压蒸气灭菌处理后酱油熟料中可溶性糖、可溶性蛋白质、粗脂肪、含水量以及pH值进行了研究。结果表明,2种灭菌处理后样品中可溶性糖含量均升高,差异不显著(p>0.05),其与对照相比差异均显著(p<0.05);2种灭菌处理后样品中可溶性蛋白质和粗脂肪含量均升高,差异均显著(p<0.05),其与对照相比差异也均显著(p<0.05);2种灭菌处理后样品中含水量和pH值均降低,差异显著(p<0.05),其与对照相比差异均显著(p<0.05)。与高压蒸气灭菌相比,经微波加压灭菌处理能提高酱油熟料蛋白质的溶解性,增大粗脂肪的稳定性,更有利于原料后续的发酵处理。The soluble sugar, soluble protein, crude fat, water content and pH value in cooked material in soy sauce production sterilized by microwave pressing and pressure steam were studied in this paper. The results indicated that the contents of soluble sugar increased on two sterilized samples, difference was not significant, the difference between contrast and them were all significant. The contents of soluble protein and crude fat all increased on two sterilized samples, difference was significant, the difference between contrast and them were all significant. The water contents and the pH all decreased in two sterilized samples, difference was significant, the difference between contrast and them were all significant. Compared with pressure steam sterilization, protein solubility and stability of crude fat in cooked material in soy sauce production sterilized by microwave pressing could increase; these were superior to followed fermentation.

关 键 词：微波加压 高压蒸气 灭菌 酱油熟料 理化特性 

分 类 号：TS264.2[轻工技术与工程—发酵工程]