摘要
利用加工过的天然沸石处理铵盐超标的酱油,可以降低酱油中的铵盐成分,同时对酱油的有效成分没有影响。酱油中的盐分和酸度的含量对处理效果有影响,因此要区别对待。此方法简便易行,经天然沸石处理过的酱油不仅质量安全可靠,而且成本低廉。
Processed natural zeolite can be used to decrease ammonium salt content in soy sauce without influencing the effective components. It was found that salts and acid content in soy sauce had an effect on the processing results. Soy sauce treated with zeolite was safe and of reliable quality, this established method was proved to be simple and cost-saving.
出处
《中国酿造》
CAS
北大核心
2008年第4期70-71,共2页
China Brewing
关键词
沸石
酱油
铵盐
zeolite
soy sauce
ammonium salt
