采用乙酸钠和乳酸防止酱油胀气的研究

Using Sodium Acetate and Lactic Acid to Prevent Soy Sauce Gaseousness

关于乙酸钠或乳酸在食品中的抗茵作用人们做过很多研究，但是采用乙酸钠和乳酸防止酱油再发酵和胀气的研究很少。近期我们通过添加乙酸钠和乳酸在防止酱油胀气方面进行了对比分析，得出在酱油中强化乙酸钠和乳酸来防止成品酱油的再发酵和胀气具有很好的效果，结果表明最终添加量为乙酸钠3‰，或乳酸调节pH5～6后的乙酸钠3‰。

The antibacterial effect of sodium acetate and lactic acid in food has been wildly researched, but the research on their functions to prevent the refermentation and gaseousness of soy sauce is limited. Recently, we conduct a contrast experiment to discuss the role of sodium acetate and lactic acid in the production of soy sauce, which suggests that the addition of sodium acetate and lactic acid would get a better effect on preventing refermentation and gaseousness of soy sauce. The results show that the optimal additive amount is 3‰ sodium acetate or 3‰ sodium acetate after adjusting pH to 5-6 by lactic acid.