摘要
本文介绍了活性炭对半成品酱油进行脱色制备白酱油的生产工艺，探讨了白酱油贮存过程中色泽加深的原因和抑制沉淀产生的方法。试验表明，制备白酱油最佳脱色条件为：活性炭用量３．５ｇ／ １００ｍｌ，ｐＨ４．７～４．８，温度６０℃，脱色时间４０ｍｉｎ；氧气与光照对贮存中白酱油色泽的加深都有影响，其中氧气的影响非常显著；只要控制原料酱油的ｐＨ在４．７～４．８范围，就可有效地抑制成品白酱油在贮存过程中产生沉淀。
In this paper, the technology of producing col- orless soy sauce was put forward. The reason for forming dark brown color and the method of preventing sediment were discussed. It was showed that the optimal conditions of pro- ducing colorless soy sauce were: activated carbon 3.5g/ 100ml, pH4. 7 ～4. 8, 60℃, 40min. Oxygen had more effect on color than light. sediment could be controlled if pH of raw soy sauce at range of 4. 7 ～4. 8.
出处
《食品工业》
北大核心
2000年第5期21-23,共3页
The Food Industry
