Sterilization device for soy sauce, system and method thereof

Abstract

The invention belongs to the technical field of food sterilization, and concretely relates to a sterilization device for a soy sauce, a system and a method thereof. The above sterilization device comprises: a sterilization chamber and a high voltage pulse power source. The sterilization chamber includes: a first component, a second component, and an insulating fixed rack. The high-voltage pulse power supply includes a voltage output terminal connected to a conductive rod, and the voltage waveform outputted by the voltage output terminal is a pulse waveform with a pulse front edge of 50 to 200ns and pulse waveform a pulse width of 1 to 5 [mu]s. The sterilization device can effectively kill the microorganisms without changing the protein in the soy sauce, and realizes the purposes of prolonging the shelf life of the soy sauce and maintaining the taste and flavor unchanged for a long time.

Description

technical field [0001] The invention belongs to the technical field of food sterilization, and in particular relates to a high-conductivity soy sauce sterilizing device, a high-conductivity soy sauce sterilization system, and a high-conductivity soy sauce sterilization method. Background technique [0002] Soy sauce is a common condiment obtained through probiotic fermentation. After finishing the brewing process of soy sauce, it is necessary to remove the microorganisms therein to achieve the effect of stabilizing the taste and flavor of soy sauce and prolonging the shelf life of soy sauce, which has great economic benefits. [0003] Through effective soy sauce sterilization technology, the number of harmful bacteria in soy sauce can be reduced, thereby further avoiding the risk of human (usually intestinal) infection or bacterial toxin poisoning caused by the ingestion of live bacteria, which has great social benefits . [0004] Existing soy sauce sterilization methods i...

AI Technical Summary

Problems solved by technology

[0005] Heat treatment can easily lead to protein denaturation, thereby destroying heat-sensitive substances in soy sauce

The ultra-high pressure sterilization method needs to be carried out in an ultra-high pressure environment of 100-1000 MPa, the energy consumption of sterilization is too large, and the mechanical strength of the sterilization equipment is very high, which is not conducive to industrial application

Microwave sterilization can easily lead to protein denaturation and destroy the nutrients in soy sauce

Ultraviolet sterilization method, limited by the weak penetration ability of ultraviolet rays, cannot effectively sterilize in dark brown soy sauce

The ultrasonic sterilization method has a low sterilization rate and cannot fully kill the microorganisms in the soy sauce, which may shorten the shelf life of the soy sauce and cause the flavor to change over time

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