用DJS提高酱油生产过程中抽提物的研究  

Research of Using DJS increase Distiller in Soy Sauce Produce Course

作　　者：孙连贵[1] 翟东升[1] 刘亚轩[1] 谢志海[1] 卢金照[1] 

机构地区：[1]天津轻工业学院食品工程系,300222

出　　处：《中国酿造》2001年第6期9-12,共4页China Brewing

摘　　要：文中研究的是DJS对酱油生产质量的影响。在酱油中 ,已知含有 30 0多种微量成分。我们利用DJS具有的良好的溶解渗透性 ,使酱油醅中的有效成分得到更大限度的提取。该研究是在与普通自来水相同的条件下 ,通过控制不同的温度与时间 ,得到DJS -A、DJS -B与普通自来水浸提成分的对比结果 ,其结果体现在全氮、pH值、总酸、氨基态氮、可溶性无盐固形物、NaCl与色度等酱油的指标中。This article discussed that DJS is applied on the sauce industry.,and the effect of DJS on the output and quality of sauce.We know that there are more than 300 drop elements in the sauce, and we used the better permeability of DJS,which can extract more effective elements.This research drew a conclusion,ant the same condition,that DJS-A and DJS-B were contrasted with normal water. When we controled the different temperature and time,the conclusion embodies at the total nitrogen?pH?total acid?nirogen in AA?solutable solid without NaCl?NaCl?chroma and so on.

关 键 词：DJS 酱油 生产质量 有效成分提取 浸出 用水 酱油醅 

分 类 号：TS264.21[轻工技术与工程—发酵工程]