| 溶菌酶在酱油酿造中的应用研究 |
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| 引用本文： | 陆正清,刘连成. 溶菌酶在酱油酿造中的应用研究[J]. 中国酿造, 2012, 31(4): 85-87 |
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| 作者姓名： | 陆正清 刘连成 |
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| 作者单位： | 江苏食品职业技术学院生物与化学工程学院,江苏淮安,223003 |
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| 摘 要： | 用苯甲酸钠、山犁酸钾、尼泊金酯、溶菌酶四种防腐剂处理酱油,以37℃恒温贮存7d、14d、21d时酱油菌落总数测定结果为基础进行防腐效果评价,天然防腐剂溶菌酶优于其他化学防腐剂。进一步研究溶菌酶与甘氨酸、EDTA二钠复配的防腐效果,通过正交试验确定最佳配方为溶菌酶0.05g/kg,甘氨酸0.3g/kg,EDTA二钠0.02g/kg,强于单一使用溶菌酶的防腐效果。
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| 关 键 词： | 溶菌酶 防腐剂 酱油 |
Application of lysozyme in soy sauce-brewing |
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| LU Zhengqing , LIU Liancheng. Application of lysozyme in soy sauce-brewing[J]. China Brewing, 2012, 31(4): 85-87 |
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| Authors: | LU Zhengqing LIU Liancheng |
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| Affiliation: | (College of Biology and Chemical Engineering,Jiangsu Vocational Institute of Food Technology,Huaian 223003,China) |
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| Abstract: | The soy sauce was treated with 4 preservatives,including sodium benzoate,potassium sorbate,methyl p-hydroxybenzoate and lysozyme,respectively.The total bacterial counts of soy sauce stored for 7d,14d and 21d at 37℃ showed that lysozyme was superior to others.A preservative formula including glycine,Na2-EDTA and lysozyme was evaluated.The optimal formula was determined by orthogonal test as 0.05g/kg lysozyme,0.3g/kg glycine and 0.02g/kg Na2-EDTA.The preservative effect of formula was greater than lysozyme. |
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| Keywords: | lysozyme preservative soy sauce |
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