膜过滤分离技术在广式高盐稀态发酵酱油中的应用  

Study on the Application of Membrane Filtration Separation Technology in Cantonese-Style HighSalt Diluted Soy Sauce

作　　者：陈耿文 庄奕超 张灵芬 侯冶海 张少鹏 李冰 Chen Gengwen;et al(Guangdong Meiweixian Flavoring FoodsCo., LTD, Zhongshan 528437, Chin)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528435

出　　处：《安徽农学通报》2018年第9期131-134,共4页Anhui Agricultural Science Bulletin

摘　　要：该研究使用不同孔径的有机膜和无机膜过滤设备,对广式高盐稀态酱油产品进行了膜过滤实验。通过与传统烛式过滤机过滤后的酱油在理化指标、微生物指标、感官等方面进行对比,结果表明,膜过滤机处理效果优于传统烛式过滤机处理效果,且无机膜与有机膜的过滤效果并无明显差异;使用0.1~0.4μm孔径的膜过滤机,在保障过滤后的酱油维持原有风味不变的基础上,能有效除去酱油中的微生物和颗粒沉淀。Use different aperture organic membrane and inorganic membrane separating devices in the high-salt diluted soy sauce. The comparison of physical and chemical indicators,microbiological indicators,and sensory organof the soy sauce after filtration with a traditional candle filter showed that the membrane filter treatment was superiorto the treatment effect of the candle filter.And there is no significant difference in the filtration effect between inor-ganic membrane filter and organic membrane filter.In addition,using a membrane filter with a pore size of 0.1～0.4μm can effectively remove microorganisms and particulate matter from soy sauce on the basis of ensuring that thefiltered soy sauce remains unchanged in flavor.

关 键 词：广式高盐稀态酱油 膜过滤 有机膜 无机膜 

分 类 号：TS264.21[轻工技术与工程—发酵工程]