| 不同澄清剂在消除酿造酱油二次沉淀的应用研究 |
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| 引用本文： | 张丽华,何余堂.不同澄清剂在消除酿造酱油二次沉淀的应用研究[J].中国酿造,2012,31(8):145-146. |
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| 作者姓名： | 张丽华 何余堂 |
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| 作者单位： | 渤海大学化学化工与食品安全学院辽宁省食品质量安全与功能食品重点实验室,辽宁锦州,121013 |
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| 摘 要： | 该文探讨了蛋清液、明胶、木瓜蛋白酶在酱油中的澄清效果,并对其在使用上的安全性、澄清效果、使用成本进行了比较.结果表明:木瓜蛋白酶在消除酿造酱油二次沉淀上的应用效果明显优于其他澄清方法.
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| 关 键 词： | 明胶 蛋清液 木瓜蛋白酶 |
Application study of different clarifying agents on removing the second precipitation in brewed soy sauce |
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| ZHANG Lihua
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HE Yutang.Application study of different clarifying agents on removing the second precipitation in brewed soy sauce[J].China Brewing,2012,31(8):145-146. |
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| Authors: | ZHANG Lihua HE Yutang |
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| Affiliation: | (College of Chemistry, Chemical Engineering and Food Safe(y, Bohai UniversiO,, Liaoning Provincial Key Laboratory of Food QualiO Safe(y and Functional Food, Jinzhou 121013, China) |
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| Abstract: | Abslraet： The egg white solution, galatin and papain were used to clarify the precipitation in brewed soy sauce in the experiment. Their safety in application, clarifying effects and costs were compared in this research. The results showed that the clarifying effects of papain were better than other two clarification methods on removing the second precipitation in brewed soy sauce. Key words： galatin; egg white solution; papain |
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| Keywords: | galatin egg white solution papain |
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