溶菌酶在酱油酿造中的应用研究  

Application of lysozyme in soy sauce-brewing

作　　者：陆正清[1] 刘连成[1] 

机构地区：[1]江苏食品职业技术学院生物与化学工程学院,江苏淮安223003

出　　处：《中国酿造》2012年第4期85-87,共3页China Brewing

摘　　要：用苯甲酸钠、山犁酸钾、尼泊金酯、溶菌酶四种防腐剂处理酱油,以37℃恒温贮存7d、14d、21d时酱油菌落总数测定结果为基础进行防腐效果评价,天然防腐剂溶菌酶优于其他化学防腐剂。进一步研究溶菌酶与甘氨酸、EDTA二钠复配的防腐效果,通过正交试验确定最佳配方为溶菌酶0.05g/kg,甘氨酸0.3g/kg,EDTA二钠0.02g/kg,强于单一使用溶菌酶的防腐效果。The soy sauce was treated with 4 preservatives,including sodium benzoate,potassium sorbate,methyl p-hydroxybenzoate and lysozyme,respectively.The total bacterial counts of soy sauce stored for 7d,14d and 21d at 37℃ showed that lysozyme was superior to others.A preservative formula including glycine,Na2-EDTA and lysozyme was evaluated.The optimal formula was determined by orthogonal test as 0.05g/kg lysozyme,0.3g/kg glycine and 0.02g/kg Na2-EDTA.The preservative effect of formula was greater than lysozyme.

关 键 词：溶菌酶 防腐剂 酱油 

分 类 号：TS201.8[轻工技术与工程—食品科学]