消除酿造酱油二次沉淀的方法研究

利用明胶、蛋清液2种澄清剂对酱油进行澄清试验，并对处理后的酱油吸光度值、氨基酸态氮等进行了测定。结果表明，蛋清液是较好的澄清剂，其澄清度高且用量适中；明胶的处理效果稍差，且用量较少。经澄清后可以消除酱油的2次沉淀现象，得到红褐色透明的酱油。

Study on methods of eliminating the second sediment of brewing soy sauce

Gelatin and egg white were used as clarifiers to eliminate the sediment of soy sauce.Absorbency and amino-nitrogen in soy sauce were determined after treatment with gelatin and egg white.The results showed that egg white could produce high clarity degree with medium amount and had a better clarification than gelatin,which produce inferior clarification effect with fewer amount..The clarification could eliminate second sediment and produce transparent,red-brown soy sauce with high quality.