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Desalting process of soy sauce

A desalination and soy sauce technology, applied in the field of condiment production, can solve the problems of low feasibility of salt-free fermentation process, inability to obtain salt-free soy sauce, and inability to completely desalinate, etc., to achieve bright color, less adverse reactions, and high clarity Effect

Inactive Publication Date: 2018-12-11
广西顶俏食品科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a desalination process for soy sauce to meet the needs of various types of soy sauce. The demand for soy sauce from the crowd, especially the needs of various patients who need a low-salt and no-salt diet

Method used

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  • Desalting process of soy sauce
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  • Desalting process of soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A desalting process for soy sauce, comprising the following steps:

[0033] a. Preparation of salt gel particles: Take 32 parts of water, add 30 parts of salt, and then ultrasonicate at 75°C, add 3 parts of polyvinyl alcohol and 0.09 parts of carboxymethyl cellulose at the same time, set the ultrasonic treatment time to 18 minutes, followed by 2 freeze-thaw cycles to obtain the salt gel, then freeze the salt gel at -8°C for 1 hour, then place it in a grinder for 10 seconds, and then sieve it to obtain the product;

[0034] Wherein, the freeze-thaw cycle method is: cooling at -4°C for 14 hours, and then thawing at 30°C for 60 minutes.

[0035] The sieving method is as follows: take salt gel particles, place them in a vibrating sieving machine, first use a sieve with an aperture of 85 microns to vibrate and sieve, collect the salt gel particles that pass through the sieve, and then use a sieve with an aperture of 65 microns to The net vibrates through a sieve, and the sa...

Embodiment 2

[0046] A desalting process for soy sauce, comprising the following steps:

[0047] a. Preparation of salt gel particles: according to the weight ratio, take 38 parts of water, add 42 parts of table salt, then ultrasonicate at 85 ° C, add 7 parts of polyvinyl alcohol and 0.19 parts of carboxymethyl cellulose at the same time, set the ultrasonic treatment time as 30 minutes, followed by 4 freeze-thaw cycles to obtain the salt gel, then freeze the salt gel at -12°C for 2 hours, then place it in a grinder for 16 seconds, and then sieve it to obtain the product;

[0048] Wherein, the freeze-thaw cycle method is: cooling at -8°C for 18 hours, and then thawing at 40°C for 80 minutes.

[0049] The sieving method is as follows: take the salt gel particles, place them in a vibrating sieving machine, first use a sieve with a 95-micron aperture to vibrate through the sieve, collect the salt gel particles that pass through the sieve, and then use a sieve with a 75-micron aperture to The n...

Embodiment 3

[0060] A desalting process for soy sauce, comprising the following steps:

[0061] a. Preparation of salt gel particles: Take 33 parts of water, add 33 parts of table salt, and then ultrasonicate at 77°C, add 4 parts of polyvinyl alcohol and 0.11 parts of carboxymethyl cellulose at the same time, set the ultrasonic treatment time as 20 minutes, followed by 3 freeze-thaw cycles to obtain the salt gel, then freeze the salt gel at -9°C for 1.2 hours, then place it in a grinder for 12 seconds, and then sieve it to obtain the product;

[0062] Wherein, the method of freeze-thaw cycle is: cooling at -5°C for 16 hours, and then thawing at 32°C for 65 minutes.

[0063] The sieving method is as follows: take salt gel particles, place them in a vibrating sieving machine, first use a sieve with an aperture of 87 microns to vibrate and sieve, collect the salt gel particles that pass through the sieve, and then use a sieve with an aperture of 67 microns to The net vibrates through a sieve...

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Abstract

The invention provides a desalting process of soy sauce, and particularly relates to the technical field of seasoning production. According to the invention, a physical separation method is used for desalting, a salt component is thoroughly removed after providing an anti-bacteria effect in a fermentation process, namely, table salt is added into vinol to prepare table salt gel particles, then thetable salt gel particles are desalted and filtered, and finally the desalted soy sauce. The desalting process of soy sauce is strong in operability, stable and controllable in process, is an effective way to obtain salt-free soy sauce and can greatly meet different demands of crows on edible soy sauce, the obtained soy sauce has the advantages of bright color, gloss, high clarity, jam and ester fragrance, and is taste and mellow. Meanwhile, the table salt gel particles and dextrangel particles prepared in the invention can be recycled after being recovering, thereby saving production cost andimproving production efficiency.

Description

【Technical field】 [0001] The invention relates to the technical field of condiment production, in particular to a soy sauce desalination process. 【Background technique】 [0002] Soy sauce originated in my country and has a history of at least 2,000 years. The manufacturing technology of soy sauce was introduced to Japan by monk Jianzhen during the Tang Dynasty, and then expanded to Southeast Asia and the rest of the world. As a condiment, soy sauce occupies a high position in eastern countries, and more and more appears in western cooking. The soy sauce brewing industry is an ancient and emerging technology industry. At present, the soy sauce prepared by the high-salt dilute method is very popular with consumers for its unique color, aroma, taste, body and product flavor. It is made of soybean (cake), wheat and (or) bran, etc. Liquid condiment with special color, aroma and taste made by microbial fermentation. [0003] Salt, as the main raw material for making soy sauce, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L27/50
CPCA23L5/20A23L5/27A23L5/273A23L27/50
Inventor 范晓静刘立峰曾益洪王峰
Owner 广西顶俏食品科技集团有限公司
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