食品与发酵工业 >

2019 , Vol. 45 >Issue 10: 241 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019922

综述与专题评论

国产酱油二次沉淀研究进展和展望

  • 杨明泉 ,
  • 高献礼 ,
  • 刘占 ,
  • 余雪婷 ,
  • 胡锋 ,
  • 张军柯 ,
  • 陈穗
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  • 1(广东美味鲜调味食品有限公司,广东 中山,528401)
    2(江苏大学,江苏 镇江,212013)
高级工程师(陈穗教授级高级工程师为通讯作者,E-mail:evien-chen@163.com)。

收稿日期: 2019-01-11

  网络出版日期: 2019-06-17

基金资助

国家自然科学基金项目(31301538);中山市重大科技专项项目(2018A1007);中国博士后科学基金项目(2016M60 0380);江苏大学启动基金(15JDG059)

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Research prospect of secondary precipitation in Chinese soy sauce

  • YANG Mingquan ,
  • GAO Xianli ,
  • LIU Zhan ,
  • YU Xueting ,
  • HU Feng ,
  • ZHANG Junke ,
  • CHEN Sui
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  • 1(Guangdong Meiweixian Flavoring Foods Co., Ltd., Zhongshan 528401,China)
    2(Jiangsu University, Zhenjiang 212013,China)

Received date: 2019-01-11

  Online published: 2019-06-17

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摘要

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(G4蛋白中的碱性B3多肽和G1蛋白中的酸性A1a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。

关键词： 酱油; 二次沉淀; 发酵; 大豆; 大豆蛋白; 膜过滤

本文引用格式

杨明泉 , 高献礼 , 刘占 , 余雪婷 , 胡锋 , 张军柯 , 陈穗 . 国产酱油二次沉淀研究进展和展望[J]. 食品与发酵工业, 2019 , 45(10) : 241 -246 . DOI: 10.13995/j.cnki.11-1802/ts.019922

Abstract

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 A1a 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.

Key words： soy sauce; secondary precipitate; fermentation; soybean; soybean protein; membrane filtration

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