Method applying membrane filtering technology to produce pure and raw sauce

A filtration technology and a membrane-applied technology, applied in the field of condiment production, can solve problems such as turbidity of soy sauce, darkening of color, high energy consumption, etc., and achieve the effect of prolonging shelf life, simple operation, and effective sterilization

Inactive Publication Date: 2010-07-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

Although this method is simple and easy to implement, it consumes a lot of energy, and the flavor of soy sauce is also affected; if the temperature is low, the sterilization is not complete, and the hygienic index of soy sauce is difficult to meet the requirements
In addition, the color of soy sauce becomes darker after sterilization, and a large number of bacterial residues remain in the product, causing the soy sauce to become turbid, which has a great impact on product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of method of applying membrane filtration technology to produce pure raw soy sauce:

[0016] (1) Soy mash pressing: the fermented soy mash is pumped to the mash tank to be pressed, after cloth sauce, self-drenching (16-18h), pre-pressing (24-30h), heavy pressing (24-30h), The extracted raw soy sauce flows into the raw oil sedimentation and separation tank, and is pumped into the raw soy sauce sedimentation tank.

[0017] It has the unique sauce aroma of moromi, and the filtrate is reddish brown, clear, transparent, rich in umami, long aftertaste, and has no other peculiar smell.

[0018] (2) Raw soy sauce pretreatment: Raw soy sauce is deposited in a precipitation tank at low temperature (25°C and below, to prevent film-forming yeast from multiplying on the surface of soy sauce) for 5-7 days, and the supernatant is filtered with a normal filter membrane, and sent to raw soy sauce for refrigeration Cans refrigerated. About 10% of the sediment is pu...

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PUM

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Abstract

The invention provides a method for applying a membrane filtering technology to produce pure and raw sauce, belonging to the technical field of sauce seasoning production. The method includes the following steps: the fermented sauce is settled for some time and is filtered by a micro-filtration membrane after the common pre-filtering treatment is carried out on the fermented sauce, so as to obtain the finished sauce. Compared with the prior art, the method in the invention has the following characteristics: the method in the invention not only can ensure the effective sterilizing of the sauce, but also can keep the original flavor of the sauce; in addition, the method in the invention can effectively remove unnecessary proteins, prolong the shelf life of the sauce, and lead nutrient components of the sauce to lose as less as possible. Therefore, the method can overcome the disadvantages of the prior art; the operation is simple, and the recycling rate of the filtered sauce is high; moreover, the method can provide the processing conditions which are more suitable for industrial production.

Description

technical field [0001] The invention relates to a method for producing condiments, in particular to a method for producing pure raw soy sauce using microfiltration membrane technology, and to the technical field of condiment production, in particular to the technical field of soy sauce condiment production. Background technique [0002] my country has a long history of soy sauce, with a history of more than 3,000 years. It is a traditional condiment with national characteristics. [0003] The commonly used sterilization method in the brewing process of soy sauce is heating, through the thermal denaturation of protein, to achieve the purpose of killing enzymes and sterilizing bacteria. But at the same time, the color of soy sauce will be deepened, and the Maillard reaction will cause the flavor of soy sauce to lose its original umami taste to a certain extent, and increase the feeling of burning. This is the negative effect of heating on the quality of soy sauce. At the same...

Claims

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Application Information

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IPC IPC(8): A23L1/238B01D61/14A23L27/50
Inventor 詹晓北郑志永冯杰
Owner JIANGNAN UNIV
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