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A low-sodium treatment process of aquatic seasoning sauce by electrodialysis

A processing technology and sauce technology, which is applied in the field of electrodialysis low-sodium treatment technology of aquatic sauce, can solve the problems of large loss of nutrient amino acids, reduction of salt content and loss, etc., so as to achieve accurate and controllable salt content and reduce loss. , the effect of reducing churn

Active Publication Date: 2018-01-12
XIAMEN KENING WOTE WATER TREATMENT TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN101756759A, CN103652807A, CN101352228B, JP5041959, JP9275932 and JP2002209549 all report the application of reverse osmosis and nanofiltration in low-sodium soy sauce. Reverse osmosis and nanofiltration can quickly and effectively reduce salt in the desalination process of aquatic seasoning content, but at the same time will lose a lot of nutrients - amino acids and minerals and other components, while producing a lot of waste water
my country's Tsinghua University Liu Xianjie et al. [Chinese Condiment [J].2004(4):17-21] also reported the application of electrodialysis in low-salt soy sauce. Electrodialysis has a good desalination effect of soy sauce, but it also found that nutrients The loss of amino acids is too large and other problems

Method used

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  • A low-sodium treatment process of aquatic seasoning sauce by electrodialysis
  • A low-sodium treatment process of aquatic seasoning sauce by electrodialysis
  • A low-sodium treatment process of aquatic seasoning sauce by electrodialysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] refer to figure 1 As shown, a kind of oyster sauce of aquatic seasoning is selected as an example, wherein the salt content of the feed solution to be desalted is 15%, the measured conductivity is 150mS / cm, the amino acid nitrogen content is 0.40g / 100g, and the pH is 6.16. After filtering through the first-stage tubular microfiltration device 1 (filtering precision is 5 μm) and the second-stage tubular microfiltration device 2 (filtering precision is 1 μm), suspended matter impurities, etc. are removed to obtain clarified oyster sauce liquid with SS of 4.0, which is poured into In the first buffer adjustment tank 3. The clarified oyster sauce feed liquid enters the first feed liquid tank 4, and the pH value is adjusted to the isoelectric point of the solution through the bipolar membrane electrodialysis device 7 (ED). Among them, the membrane of the bipolar membrane electrodialysis device is 100×200mm, 15 pairs of membranes, and the average current density is 250A / cm ...

Embodiment 2

[0023] refer to figure 1 As shown, a kind of oyster sauce of aquatic seasoning is used as an example, wherein the salt content of the feed liquid to be desalted is 18%, the measured conductivity is 166mS / cm, the amino acid nitrogen content is 0.38g / 100g, and the pH is 6.25. After filtering through the first-stage tubular microfiltration device (filtering precision of 5 μm) and the second-stage tubular microfiltration device (filtering precision of 1 μm), suspended solids and impurities are removed to obtain clarified oyster sauce liquid with SS of 4.0, which flows into the first buffer adjustment tank. The clarified aquatic seasoning juice enters the first feed liquid tank, and adjusts the pH value to the isoelectric point of the solution through bipolar membrane electrodialysis (ED). Among them, the membrane of bipolar membrane electrodialysis is 100×200mm, 15 pairs of membranes, and the average current density is 250A / cm 2 , Membrane pair voltage 0.2V. The lye liquid tank...

Embodiment 3

[0032] refer to figure 1 As shown, a fish sauce of aquatic seasoning is selected as an example, wherein the salt content of the feed solution to be desalted is 35%, the test conductivity is 280mS / cm, the amino acid nitrogen content is 0.96g / 100ml, and the pH is 6.20. After filtering through the first-stage tubular microfiltration device (filtering precision of 5 μm) and the second-stage tubular microfiltration device (filtering precision of 1 μm), suspended solids and impurities are removed to obtain a clarified fish sauce liquid with SS of 3.8, which is poured into the second-stage tubular microfiltration device. A buffer adjustment tank. The clarified fish sauce feed liquid enters the first feed liquid tank, and the pH value is adjusted to the isoelectric point of the solution through bipolar membrane electrodialysis (ED). Among them, the membrane of bipolar membrane electrodialysis is 100×200mm, 15 pairs of membranes, and the average current density is 300A / cm 2 , Membran...

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Abstract

The invention belongs to the field of low sodium treatment of aquatic product sauce and particularly relates to a process for electrodialysis low sodium treatment of aquatic product sauce. The process comprises a step (1) of filtering to-be-desalted feed liquid of the aquatic product sauce sequentially through a primary pipe type microfiltration device and a secondary pipe type microfiltration device to remove impurities such as suspended solids, and obtaining clear aquatic product sauce feed liquid, and causing the clear aquatic product sauce feed liquid to enter a first buffer adjusting tank; a step (2) of causing the clear aquatic product sauce in the first buffer adjusting tank to enter a first feed liquid tank, adjusting pH through a bipolar membrane electroosmosis device, adjusting the pH to an isoelectric point of the aquatic product sauce, obtaining the aquatic product sauce with the pH being at the isoelectric point, and causing the aquatic product sauce to enter a second buffer adjusting tank; a step (3) of causing the aquatic product sauce with the pH being at the isoelectric point in the second buffer adjusting tank, performing desalting treatment through the electroosmosis device, and obtaining a final product which is the low-salt low-sodium aquatic product sauce.

Description

technical field [0001] The invention relates to an electrodialysis low-sodium treatment process for aquatic seasoning sauce. The invention belongs to the technical field of low-sodium treatment of aquatic seasoning sauce. Background technique [0002] In traditional food flavors, there are four original flavors: sweet, sour, salty, and bitter, and any other flavor can be derived from these four flavors. For many years, a flavor other than the four original flavors has prevailed—umami, which is especially popular in my country, Japan, and Southeast Asia. People's requirements for umami are getting higher and higher, not only for nutrition and health care, but also for natural and diverse effects. Aquatic seasoning, also known as seafood seasoning, occupies an important proportion and position in umami. "Qi Min Yao Shu" has already recorded in detail the manufacturing process of fish sauce, etc., and it was later spread to Japan and Southeast Asia. Yang Jin [Food Science a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20
CPCB01D61/422B01D61/445B01D61/58Y02A20/124
Inventor 丘国强游志强纪镁铃王娜娜李燕玲赖基鹏赖信可
Owner XIAMEN KENING WOTE WATER TREATMENT TECH
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