摘要
该文探讨了蛋清液、明胶、木瓜蛋白酶在酱油中的澄清效果,并对其在使用上的安全性、澄清效果、使用成本进行了比较。结果表明:木瓜蛋白酶在消除酿造酱油二次沉淀上的应用效果明显优于其他澄清方法。
Abslraet： The egg white solution, galatin and papain were used to clarify the precipitation in brewed soy sauce in the experiment. Their safety in application, clarifying effects and costs were compared in this research. The results showed that the clarifying effects of papain were better than other two clarification methods on removing the second precipitation in brewed soy sauce. Key words： galatin; egg white solution; papain
出处
《中国酿造》
CAS
2012年第8期145-146,共2页
China Brewing
关键词
明胶
蛋清液
木瓜蛋白酶
galatin
egg white solution
papain
作者简介
张丽华（1965-），女，辽宁锦州人，教授级研究员级高级实验师，研究方向为食品检验、食品加工和功能性食品开发的实验教学与研究。
