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Membrane clarification and filtration method for soy sauce

A filtration method and soy sauce technology, applied in chemical instruments and methods, membranes, ultrafiltration, etc., to achieve the effect of controlling membrane pollution and stabilizing the production process

Active Publication Date: 2016-07-20
EAST CHINA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a membrane clarification and filtration method for soy sauce with high efficiency, good economy and simple operation in order to overcome the defects in the above-mentioned prior art. This method can effectively control membrane fouling, stabilize the production process, and almost completely Retain the nutritional content and flavor of the product, and at the same time completely separate the turbidity such as tiny particles, protein, and bacteria in the raw soy sauce, effectively eliminating the phenomenon of secondary precipitation

Method used

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Effect test

Embodiment 1

[0039] The soy sauce produced by the high-salt dilute fermentation method is clarified and filtered. In this method, the microfiltration membrane is used to clarify and filter the soy sauce through the coupling and linkage control of the electric field and the flow field. The electric field and the flow field are coupled and controlled by the automatic control system 3. The automatic control system 3 includes a controller and a pressure gauge 4 connected to the controller for detecting the transmembrane pressure difference, a regulating pump for regulating the flow rate of the fluid on the surface of the microfiltration membrane on the raw liquid side, a voltage regulator, a conductivity meter, and a flow meter and sensors such as thermometers, when filtering, such as Figure 1~2 As shown, the feed liquid is filtered from the feed liquid tank 1 through the microfiltration membrane filtration system 2, the pressure gauge 4 is used to feed back the transmembrane pressure differen...

Embodiment 2

[0042] The soy sauce produced by the high-salt dilute fermentation method is clarified and filtered. The total nitrogen content of the feed liquid is 2.03g / 100ml, the amino acid nitrogen content is 1.27g / 100ml, the salt content is 15.11g / 100ml, the pH is 5.06, and the reducing sugar content is 3.7g / 100ml, the number of colonies is 140 (CFU / ml). For the membrane filtration process, the PVDF microfiltration membrane material with a membrane pore size of 0.2 μm is selected. The temperature is 60°C and the transmembrane pressure difference is 1 bar. The electrode 10 on the passing liquid side and the electrode 9 on the raw liquid side of the microfiltration membrane are supplied with direct current with a voltage of 110-250V, and the electrodes are frequently exchanged. The permeate is the product, and the retention rate of the effective substance of the product is over 99%. After the concentration factor is 50 times, the average flux is 65L.m -2 .h -1 . At the same time, afte...

Embodiment 3

[0044] The soy sauce produced by the high-salt dilute fermentation method is clarified and filtered. The total nitrogen content of the feed liquid is 2.03g / 100ml, the amino acid nitrogen content is 1.27g / 100ml, the salt content is 15.11g / 100ml, the pH is 5.06, and the reducing sugar content is 3.7 g / 100ml, the number of colonies is 140 (CFU / ml). Membrane filtration process chooses 0.1μm microfiltration membrane, material PVDF, temperature 60°C, transmembrane pressure difference 1.5bar, control and adjust the frequency of the frequency converter of the pump from 0 to 50Hz, and the flow rate of the membrane surface fluid on the raw liquid side of the microfiltration membrane is 4~ 10m / s pulse flow, microfiltration membrane permeate side electrode 10 and microfiltration membrane stock solution side electrode 9 are supplied with direct current, the voltage is 110-250V, and the two electrodes are frequently switched. The permeate is the product, the retention rate of the effective ...

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Abstract

The invention relates to a membrane clarification and filtration method for a soy sauce. The method comprises the following steps of additionally mounting electrodes on a stock solution side and a penetrated solution side of a micro filtration membrane, performing procedure-fluctuation regulation on the voltage difference between the electrodes on the stock solution side and the penetrated solution side, changing the direction of an electric field and adjusting and controlling the electric field; besides adjusting and controlling a flow field, so that surface flows of the micro filtration membrane on the stock solution side generate impulse flows; through the coupling of the electric field and the flow field, performing linkage control, and clarifying and filtering the micro filtration membrane of the soy sauce. Compared with the prior art, the membrane clarification and filtration method disclosed by the invention can effectively control the pollution of the organic membrane, improve the operating efficiency and the efficiency energy of the membrane; nutrient components and flavor of products can be well reserved, and besides, muddy articles and bacteria such as micro particles, protein and the like in a raw soy sauce can be thoroughly separated and removed, so that the phenomenon of secondary precipitation is effectively avoided.

Description

technical field [0001] The invention belongs to the field of condiment production, and relates to a membrane clarification and filtration method for soy sauce, in particular to a microfiltration clarification method for brewed soy sauce condiment produced by a fermentation method through flow field and electric field coupling regulation. Background technique [0002] Soy sauce is an indispensable condiment in people's daily life. It is a liquid condiment with unique color, aroma and taste, which is brewed with protein and starchy raw materials as the main ingredients and fermented by microorganisms. It also contains protein , amino acids, vitamins and other rich nutrients. [0003] With the improvement of people's living standards, people's requirements for condiments used in daily life are getting higher and higher. The soy sauce produced by high-salt dilute fermentation process has high amino acid content, delicious color and strong fragrance, but in the long-term There h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50B01D61/18B01D65/08
CPCB01D61/18B01D65/08B01D2311/2603B01D2321/22
Inventor 赵黎明孙晔左红刘进昌侯庆云邱勇隽蒋丽华
Owner EAST CHINA UNIV OF SCI & TECH
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