国产酱油二次沉淀研究进展和展望

Research prospect of secondary precipitation in Chinese soy sauce

国产酱油普遍存在二次沉淀问题,严重影响产品外观和市场竞争力。该文为开发国产酱油二次沉淀去除技术提供依据和参考。参考国外研究结果,系统对比分析了国产酱油二次沉淀的组成、形成机制和去除技术。国产酱油二次沉淀主要由蛋白质(G 4蛋白中的碱性B 3多肽和G 1蛋白中的酸性A 1a 多肽)、多糖和NaCl组成,蛋白质的强疏水性是导致其形成二次沉淀的关键因素之一。要彻底解决国产酱油二次沉淀问题,必须对其二次沉淀形成机制进行深入研究。另外,在酱油灌装之前添加促进絮凝共沉淀因子或借助发酵结合超声技术去除“二次沉淀物质”是解决其二次沉淀现象的可行方法。

The secondary precipitation is a common problem for Chinese soy sauce production, which seriously affects its appearance, quality, and competitiveness. This review systematically analyzed the composition, formation mechanism, and removal technology of the secondary precipitate in Chinese soy sauce. The secondary precipitate mainly composed of proteins (the basic B3 polypeptide of soybean G4 protein and the acidic A 1a polypeptide of soybean G1 protein), polysaccharides and NaCl. The strong hydrophobicity of protein is one of the key reasons to cause the formation of secondary precipitate in Chinese soy sauce. It would be practical to add co-flocculation and precipitation promoters or utilize ultrasound coupled fermentation before bottling in order to completely solve the problem. This review provides evidence and reference for developing new technologies to remove secondary precipitate in Chinese soy sauce.