离心分离技术在蚝汁处理中的应用  

Application of Centrifugal Separation Technology in the Treatment of Oyster Juice

作　　者：李川 赵云龙 王彦芳 周明印 LI Chuan;ZHAO Yun-long;WANG Yan-fang;ZHOU Ming-yin(Haoji Food Brewing Co.,Ltd.,Yanbian 133100,Jilin,China)

机构地区：[1]好记食品酿造股份有限公司,吉林延边133100

出　　处：《江苏调味副食品》2022年第3期24-26,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：蚝汁是加工蚝油的主要原料。在加工过程中受工艺条件限制,蚝汁容易出现浑浊不透明的状态。采用不同转速和时间对蚝汁进行离心沉淀分离处理,有效降低了蚝汁的浊度,从而提高了蚝油产品的质构体态与感官质量。蚝汁在4700 r/min条件下离心分离5 min,浊度下降至81.1 NTU。使用处理过的蚝汁加工制备蚝油,黏度为10870 mPa·S,黏度适中,感官综合评分为96.75分。Oyster juice is the main raw material for processing oyster sauce.Due to the limitation of technological conditions in the processing process,oyster juice is prone to turbidity and opacity.The oyster juice was separated by centrifugal precipitation at different speed and time,which effectively reduced the turbidity of oyster juice and improved the texture,body and sensory quality of oyster sauce.Oyster juice can be separated with co-efficient 4700 r/min using centrifugation for 5 min,and the turbidities decrease to 81.1 NTU.Oyster sauce can be prepared using processed oyster juice with moderate co-efficient of 10870 mPa·S,and the total sensory score is 96.75.

关 键 词：蚝汁处理 蚝油 浊度 

分 类 号：TS264[轻工技术与工程—发酵工程]