·90
2011 No.2 Serial No.227
China Brewing
膜处理对酱油成分的影响陈晓霞"，邵璋"，王颖超”，杨海龙*
Research Report
（1.温州海蝶调味品有限公司，浙江温州325000;2.温州大学生命与环境科学学院，浙江温州325035）
要：文中研究了10x10"裁留分子量和20x10*截留分子量超滤膜处理生替油原液前后理化和微生物指标的变化，结果表明：利用 10x10*截留分子量或20x10*截留分子量超滤膜处理生酱油，总酸、氮基酸态鼠、全鼠、可游性固形物、食盐、无盐固形物等指标的保留率都在95%以上，而菌落总数和浊度指标下降非常显著，经10x10*截留分子量超滤膜处理，除菌率达99.9992%，浊度去除率达 98.84%：经20x10*截留分子量超滤膜处理，除荫率达99.9975%，浊度去除率达98.78%；经10x10*截留分子量超滤膜处理色度下降率达 44.7%；经20x10*截留分子量超滤膜处理色度下降率为16.3%。经过300d的室温储减，处理液未见明显浑浊，因此将膜处理技术应用于
实际生产可有效地解决蓄油的二次沉淀间题。关键词：生酱油：超滤膜：成分
中图分类号：TS264.2
文献标识码：A
文章编号：0254-5071(2011)02-0090-03
Effects of membrane treatment on ingredients of soy sauce CHEN Xiaoxia', SHAO Zhang',WANG Yingchao',YANG Hailong*
(I.Wenzhou Hailuo Flavoring Co, Ltd, Wenzhou 32500o, China; 2.College ofLife and Environmental Science,
WenzhouUniversity,Wenzhou325035,China)
Abstract: Changes of physiochemical and microbial properties of raw soy sauce before and afer respective treatment with membrane with molecular cut off by 10x10° or 20x10* molecular weight were studied. The results showed: more than 95% of total acid, salt, soluble solids, amino nitrogen, salt-free solids were kept and total number of colonies and turbidity of soy sauce decreased significantly when treatment with both membranes of 10x10 or 20x10* molecular cut off membrane. When filtrated with 10x10* molecular cut off membrane, 99.9992% of total bacteria were removed, the turbidity of soy sauce decreased by 98.84%, and the color degree decreased by 44.7%. When filtrated with 20x10* molecular cut off membrane, the three parameters were 99.9975%, 98.78%, and 16.3%, respectively. No significant feculence in filtrated products after storage of 300d under ro0m
temperature.Membranefiltration is an effectiveapproachfor the second precipitation ofsoy sauce. Key words: raw soy sauce; ultra filtration membrane; ingredient
酱油是我国的传统调味品，是以大豆或脱脂大豆、小
收稿日期：2010-10-17
基金项目：温州市科技计划项目(N20100037)
麦或麸皮为原料，经微生物天然发酵制成的具有特殊色、
作者简介：陈晓霞（1969-)，女，浙江溢州人，工程师，主要从事酿造食品的研发与技术工作：杨海龙*，教授，通讯作者。
1.2 1.0
0.8 0 0.6 0.4 0.2 0.05 0
5.9元
B 5.7 5.5 t's 5.1 4.9 4.7 4.5 4.3 0
图4
6
时间/h 6
17 17
24
0% 0.2% 0.4% 0.6%*0.8%—1.0%
00%
+0.2% +0.4% +0.6% +0.8%%01
24
时间/
低聚半乳糖对两歧双杆菌BB03生长(A)及菌液pH值(B)影响
Figure 4. Effect of GOS on growth (A) and pH value (B) of B.Bifidum
BB03
进两歧双歧杆菌BB03的生长，最适添加量为0.6%。参考文献：
[1] OLIVEIRAB R P S, FLORENCEA A C R, SILVA R C. Effect of differ peeansaoridoaaroaroseoiae acids profiles in nonfat symbiotic fermented milk[J], Int J Food Microb, 2009, 128: 467-472
[2] TUOHY K M, PROBERT H M, SMEJKAL C W R Using probiotics and prebiotics to improve gut bealth[J]. Drug Discovery Today, 2003 (8): 692-700.
[3] GOPAL P K, SULLIVAN P A, SMART JB. Utilisation of galac-tooligosaccharides as selective substrates for growth by lactic acid bacte ria including Bifidobacterium lactis DR10 and Lactobacillus rhamnosis DR20 [J). Int Dalry J, 2001, 11(1-2): 19-25.
[4] OLANO-MARTIN E, GIBSON G R, RASTALL R A. Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosacchrides []. J Appl Microbiol, 2002, 93: 505-511.
[5]胡德亮，陈有容，齐风兰，等.菊作为双歧杆菌促生长因子的研究[] 食品科学，2001,22(4)：49-52.
[6]王静，曹维强，杨鑫，等.水溶性壳事糖的制备及其对双歧杆菌的增殖作用[1].食品科技，2007,32(3)：83-85.
[7]周德庆.微生物学实验教程[M]北京：高等教育出版社，2006.