PROCESSING METHOD OF COLORLESS SOYBEAN SAUCE BY USING SEPARATING MEMBRANE

摘要

The colorless soybean sauce is prepd. by 1) dilluting 40-50 Bris soysauce into 15-25 Brix 2) decoloring the obtd. soysauce by passing through M.W. 1,000-2,000 reverse osmosis membrane at 15-40 deg. C and 12-17 bar to obtain the final soysauce, and 3) addinng 40-5- wt.% maltodextrin and 3-5 wt.% gellatin, and spray-drying to obtain the colorless soysauce powder. The obtd. soysauce or soysauce powder has a traditional taste and flavour of soybean sauce.