硅胶对酿造酱油澄清效果的研究  

Study on the Clarification Effect of Silica Gel on Brewed Soy Sauce

作　　者：张军涛 

机构地区：[1]佛山市海天(高明)调味食品有限公司,广东佛山528000

出　　处：《中国调味品》2014年第6期80-82,共3页China Condiment

基　　金：粤港关键领域重点突破招标项目(佛山专项)(2009Z52)

摘　　要：研究了硅胶对酿造酱油的澄清效果，结果表明其具有较好的澄清效果，较佳的处理条件为：采用硅胶A添加量为0．10％（W／V）在65℃下处理1天，经过SDS-PAGE电泳分析得知可能是因为硅胶吸附了酱油中分子量为44．3-66．4kDa和29．0kDa蛋白质而使得酱油的澄清度增加，并且通过硅含量检测结果表明硅胶不会残留在酱油中。Study the clarification effect of silica gel on brewed soy sauce, the results show that the clarification effect is good, and the optimal condition is silica gel addition amount of 0. 10% （W/V）, processing temperature of 65 ℃, processing time of 1 day. The reason for the increasing of clarity of soy sauce may be that silica gel absorbed protein with molecular weight of 44. 3 - 66. 4 kDa and 29.0 kDa by SDS-PAGE analysis. The detection result of silicon content shows that silica gel will not remain in soy sauce.

关 键 词：硅胶 酿造酱油 澄清 

分 类 号：TS264.21[轻工技术与工程—发酵工程]