摘要
酱油渣中含有15%～25%的盐分和60%～80%的水分,不利于直接用于动物饲料主料。采用纤维素酶水解法和二次压榨法来降低酱油渣中的盐分和水分,试验结果表明,其最佳工艺参数为:当渣水比1:1.4～1.8、纤维素酶添加量为360U/(kg干酱渣)、60℃保温发酵45min后,对酱渣8000Mpa粗压压榨2h、70000Mpa精压压榨1h,可使酱渣的盐分降到5%,水分降到26%。
Soy sauce residue was treated in cellulose and mechanical pressing to reduce salt and water.The optimum extraction parameters were that slag to water ratio 1：1.4～1.8,cellulose 360U/（kg soy sauce）,temperature 60℃,fermentation time 45min,and then 8000Mpa rough pressing time 2h,70000Mpa fine pressing time 1h.The salt and water in soy sauce residue from 15%～25% and 60%～80% to 5% and 26% respectively,which could be used for the main component of animal feed directly.
出处
《中国食物与营养》
2010年第7期61-63,共3页
Food and Nutrition in China
关键词
酱油渣
压榨
纤维素酶
脱盐
Soy Sauce Residue
Pressing
Cellulase
Desalination
