降低榨菜酱油中铵盐含量超标的工艺研究

Study on dealing with trans-normal content of ammonium salt in pickle sauce

在榨菜酱油加工过程中,容易造成铵盐含量的超标,而使榨菜酱油达不到生产标准。本文采用正交实验,研究了榨菜酱油加工中的腌制液、传统熬制液、真空浓缩液中铵盐含量超标的处理工艺。结果表明:将pH调至9.0,置于80℃水浴中加热20min为最佳工艺,各因素影响大小为:pH>时间>温度;加热处理可以有效去除过量铵盐,恢复酱油风味,且氨基酸受损率小;采用植物水解蛋白与经处理后的真空浓缩液按体积比1:9混合后,混合液达到氨态氮的酱油生产标准(≥0.4g/100mL),并有效解决了铵盐超标的问题,铵氮比为24.7%。

During the process of pickle sauce, increasing the yield of amino acid occurs with the increasing of trans-normal content of ammonium salt and, which makes the pickle sauce can＇t catch the standard of production. In this paper, a orthogonal test method for dealing with this problem was studied. The experimental results showed that the best treatment method was adjusting the pH of pickle sauce to 9.0 and heated in water bath at 80℃for 20min, the affection order was pH 〉 time 〉 temperature. This method affords effective evidence for dealing with trans-normal content of ammonium salt in pickle sauce and avoids wasting amino acid. Mixing the protein sauce without heated with the vacuum sauce which be heated at 1/9（v/v）, the content of amino nitrogen catches the standard of production （≥0.4g/100mL）, the trans-normal content of ammonium salt be reduced effectively and the scale of ammonium salt/amino nitrogen was 24.7%.