复合澄清剂消除酿造酱油二次沉淀的探讨

Application of multiple clarifiers in removing the second precipitation in brewed soy sauce

利用蛋清液、明胶、蛋白酶等对酿造酱油的二次沉淀进行澄清试验,利用紫外分光光度法对处理后的酱油吸光度值进行了测定。结果表明,每100mL酱油加入2mL蛋清液,0.4mL10%的明胶液,0.1mL0.1%的酶溶液,静置4d可达到最佳澄清效果。

The effects of egg white solution, gelatin and protein enzyme on clarification of the second precipitation in brewed soy sauce were investigated through L9（3^4） orthogonal experiment. Absorbance value of clarified soy sauce was detected by UV spectrophotometer. The results showed that the optimum clarified effect can be obtained by adding 2 ml of egg white solution, 0.4 ml of 10% gelatin solution and 0.1 ml of 0.1% protein enzyme solution into 100 ml of soy sauce and standing for 4 d.