Soy sauce normal-temperature concentration device based on reverse osmosis membrane

Abstract

The utility model relates to the technical field of soy sauce production, and discloses a soy sauce normal-temperature concentration device based on a reverse osmosis membrane, which comprises a rack, and a liquid inlet pressurization mechanism and a plurality of concentration components uniformly distributed in the vertical direction are arranged on the rack; the concentration assembly comprises a long cylindrical shell, and a plurality of reverse osmosis membrane columns are connected in series in the shell; the reverse osmosis membrane column comprises a core tube, a reverse osmosis membrane coated outside the core tube and an end cover, and a sealing ring is arranged between the end cover and the inner wall of the shell; the liquid inlet pressurization mechanism comprises a main liquid inlet pipe and a plurality of liquid passing pipes, the main liquid inlet pipe is connected with the right end of the shell on the lowermost side, and liquid inlets and liquid outlets of the upper shell and the lower shell which are adjacent to each other are connected through the liquid passing pipes; and the shell on the uppermost side is connected with a liquid outlet pipe. Part of sodium chloride solution in the soy sauce can be separated out at normal temperature through the reverse osmosis membrane and certain liquid supply pressure, so that the concentration of amino acid, carbohydrate, organic acid and the like in the soy sauce can be increased while the salinity of the soy sauce is not increased, and the flavor and taste of the soy sauce are improved.

Description

Technical Field

[0001] The utility model relates to the technical field of soy sauce production, in particular to a soy sauce normal-temperature concentrating device based on a reverse osmosis membrane. Background Art

[0002] Soy sauce concentration is the process of evaporating the water in soy sauce to increase its concentration and make it thicker. The following are some common methods for soy sauce concentration: (1) Natural drying method: This is a traditional way to concentrate soy sauce. Place the brewed soy sauce in a sunny and well-ventilated place and let it dry naturally. During the drying process, the water in the soy sauce will gradually evaporate and the concentration will continue to increase. (2) Heating evaporation method: Concentration is achieved by heating the soy sauce to quickly evaporate the water. Specialized concentration equipment, such as an evaporator, can be used to concentrate under certain temperature and pressure control. The steam pressure is generally controlled at 0.5-0.8 kg / cm², the product temperature in the tank is 65-70℃, the vacuum degree is maintained at 660-700 mmHg, and the concentration time is about 3-4 hours. (3) Vacuum concentration method: The principle of lowering the boiling point of water in a vacuum environment is used to accelerate the evaporation of water in the soy sauce. Efficient concentration can be achieved at a lower temperature, which can better preserve the nutrients and flavor substances in the soy sauce. However, although the above method can increase the concentration of various amino acids, sugars, and organic acids in soy sauce, the corresponding salinity is still increased, which will make the soy sauce salty and affect the taste. Utility Model Content

[0003] The utility model aims to provide a soy sauce room-temperature concentration device based on a reverse osmosis membrane, which can precipitate part of the sodium chloride solution in the soy sauce at room temperature through the reverse osmosis membrane and a certain liquid supply pressure, thereby increasing the concentration of amino acids, sugars, organic acids, etc. in the soy sauce without increasing the salinity of the soy sauce, thereby enhancing the flavor and mouthfeel of the soy sauce.

[0004] The above technical objectives of the present invention are achieved through the following technical solutions:

[0005] A soy sauce concentration device at room temperature based on a reverse osmosis membrane comprises a frame on which a liquid inlet pressurizing mechanism and a plurality of concentration components evenly distributed in the vertical direction are provided;

[0006] The concentration assembly includes a long cylindrical shell, in which a plurality of reverse osmosis membrane columns are connected in series; the reverse osmosis membrane columns include a core tube, a reverse osmosis membrane wrapped around the core tube, and end caps fixed at both ends of the reverse osmosis membrane, with a sealing ring provided between the end caps and the inner wall of the shell;

[0007] The core tubes of the two adjacent reverse osmosis membrane columns in the middle are connected, the right end of the core tube of the rightmost reverse osmosis membrane column is blocked, and the right end of the core tube of the leftmost reverse osmosis membrane column is connected to the brine outlet of the shell;

[0008] The liquid inlet and pressurizing mechanism includes a main liquid inlet pipe and multiple liquid through pipes. The main liquid inlet pipe is connected to the right end of the lowermost shell. The liquid inlets and liquid outlets of the two upper and lower adjacent shells are connected through the liquid through pipes; the uppermost shell is connected to a liquid outlet pipe.

[0009] According to the technical solution, soy sauce with a high salt content enters one end of the lowermost shell through the main liquid inlet pipe, and then passes through the multiple reverse osmosis membrane columns in the lowermost shell in sequence. Under the action of the reverse osmosis membrane columns, part of the water, chloride ions, and sodium ions in the soy sauce can pass through the reverse osmosis membranes and enter the core tube, and then be discharged from the brine outlet; then, the soy sauce that has been concentrated once through the lowermost shell enters the left end of the upper shell adjacent thereto, and then passes through the reverse osmosis membrane columns in the shell in sequence for desalination and dehydration, and so on. After multiple desalination and dehydration treatments, the concentrated soy sauce is discharged from the liquid outlet pipe.

[0010] As the water, chloride ions and sodium ions in soy sauce decrease, the concentration of amino acids, sugars, organic acids and other ingredients in the soy sauce increases, thereby achieving concentration at room temperature without increasing the salinity, thereby improving the freshness of the soy sauce.

[0011] The utility model is further configured as follows: a retaining sleeve is provided between two adjacent reverse osmosis membrane columns, and the outer end of the retaining sleeve is abutted against the inner wall of the shell;

[0012] A through hole is formed in the middle of the retaining sleeve, and one end of the corresponding core tube is inserted into the through hole. An O-ring is provided between the through hole and the end of the core tube.

[0013] The reverse osmosis membrane column can be supported by the retaining sleeve, and two adjacent core tubes can be connected at the same time, and liquid channeling can be prevented by the sealing ring.

[0014] The utility model is further configured as follows: the liquid inlet and pressurizing mechanism also includes a raw material silo arranged higher than the frame, the bottom of the raw material silo is connected to a drop pipe, and multiple booster pumps are connected in series between the drop pipe and the main liquid inlet pipe.

[0015] The raw material silo has a certain height, which can make the soy sauce coming out of the drop pipe have a certain pressure. Through the pressurizing effect of multiple booster pumps, the soy sauce entering the shell can have a certain pressure, which can improve the efficiency of reverse osmosis of some sodium chloride solutions.

[0016] The utility model is further configured as follows: the drop pipe is connected to a water inlet pipe via a three-way joint, and a first on-off valve is provided on the water inlet pipe; and a second on-off valve is provided on the upstream side of the drop pipe located at the three-way joint.

[0017] The first on-off valve is closed and the second on-off valve is opened, soy sauce concentration can be carried out;

[0018] The first on-off valve is opened and the second on-off valve is closed. The cleaning liquid can also enter the drop pipe through the water inlet pipe, and then the cleaning liquid is pumped into the multiple reverse osmosis membranes in the shell for cleaning through the boosting effect of multiple booster pumps. The cleaning liquid after cleaning is also discharged from the liquid outlet pipe.

[0019] The utility model is further configured as follows: a regulating valve is provided on the liquid outlet pipe, and the liquid outlet speed can be adjusted by the regulating valve, thereby indirectly adjusting the hydraulic pressure difference at the reverse osmosis membrane.

[0020] The utility model is further configured such that the brine outlet of each shell is connected to a vertically arranged brine outlet pipe through a connecting pipe, and the brine flowing out of the multiple shells can be collected through the brine outlet pipe.

[0021] The utility model is further configured as follows: the top end of the brine outlet pipe is sealed to prevent dust from entering;

[0022] A vent hole arranged obliquely downward and outward is formed on the side wall of the upper end of the brine outlet main pipe to balance the air pressure.

[0023] The outstanding effects of the utility model are:

[0024] Compared with the existing technology, the reverse osmosis membrane and a certain liquid supply pressure can be used to precipitate part of the sodium chloride solution in the soy sauce at room temperature, thereby increasing the concentration of amino acids, sugars, organic acids, etc. in the soy sauce without increasing the salinity of the soy sauce, thereby enhancing the flavor and taste of the soy sauce;

[0025] By setting up a water inlet pipe, the concentration components can be cleaned to ensure the cleanliness of the concentration device. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 A schematic diagram of the structure of an embodiment of the utility model;

[0027] Figure 2 This is a schematic diagram of the installation of the concentration component and other parts of an embodiment of the utility model;

[0028] Figure 3 for Figure 2 A partial enlarged view of A;

[0029] Figure 4 for Figure 2 A partial enlarged view of B;

[0030] Figure 5 for Figure 2 A partial enlarged view of C;

[0031] Figure 6 for Figure 2 A partial enlarged view of D;

[0032] Reference numerals: 10, frame;

[0033] 20. Liquid inlet booster mechanism; 201. Main liquid inlet pipe; 202. Liquid flow pipe; 203. Raw material silo; 204. Dropping pipe; 205. Booster pump; 206. T-joint; 207. First on-off valve; 208. Second on-off valve; 209. Water inlet pipe;

[0034] 30. Concentration assembly; 301. Housing; 302. Reverse osmosis membrane column; 303. Retaining sleeve; 304. O-ring; 305. Brine outlet; 306. Connecting pipe; 307. Brine outlet main pipe; 308. Vent;

[0035] 3021, core tube; 3022, reverse osmosis membrane; 3023, end cap; 3024, sealing ring;

[0036] 3031, through hole;

[0037] 40. Liquid outlet pipe; 41. Regulating valve. DETAILED DESCRIPTION

[0038] The following embodiments are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0039] The following references Figures 1 to 6 The following describes the embodiments of the present invention:

[0040] A soy sauce room temperature concentration device based on reverse osmosis membrane, such as Figures 1 to 3 As shown, it includes a frame 10, on which a liquid inlet pressurizing mechanism 20 and a plurality of concentrating components 30 evenly distributed in the vertical direction are provided;

[0041] The concentrating assembly 30 includes a long cylindrical housing 301, in which a plurality of reverse osmosis membrane columns 302 are connected in series; the reverse osmosis membrane columns 302 include a core tube 3021, a reverse osmosis membrane 3022 wrapped around the core tube 3021, and end caps 3023 fixed to both ends of the reverse osmosis membrane 3022, with sealing rings 3024 provided between the end caps 3023 and the inner wall of the housing 301;

[0042] The core tubes 3021 of the two adjacent reverse osmosis membrane columns 302 in the middle are connected, the right end of the core tube 3021 of the rightmost reverse osmosis membrane column 302 is blocked, and the right end of the core tube 3021 of the leftmost reverse osmosis membrane column 302 is connected to the brine outlet 305 of the housing 301;

[0043] The liquid inlet and pressurizing mechanism 20 includes a main liquid inlet pipe 201 and multiple liquid through pipes 202. The main liquid inlet pipe 201 is connected to the right end of the lowermost shell 301, and the liquid inlets and liquid outlets of the two upper and lower adjacent shells 301 are connected through the liquid through pipe 202; the uppermost shell 301 is connected to a liquid outlet pipe 40.

[0044] According to the technical solution, soy sauce with a high salt content enters one end of the lowermost shell through the main liquid inlet pipe, and then passes through the multiple reverse osmosis membrane columns in the lowermost shell in sequence. Under the action of the reverse osmosis membrane columns, part of the water, chloride ions, and sodium ions in the soy sauce can pass through the reverse osmosis membranes and enter the core tube, and then be discharged from the brine outlet; then, the soy sauce that has been concentrated once through the lowermost shell enters the left end of the upper shell adjacent thereto, and then passes through the reverse osmosis membrane columns in the shell in sequence for desalination and dehydration, and so on. After multiple desalination and dehydration treatments, the concentrated soy sauce is discharged from the liquid outlet pipe.

[0045] As the water, chloride ions and sodium ions in soy sauce decrease, the concentration of amino acids, sugars, organic acids and other ingredients in the soy sauce increases, thereby achieving concentration at room temperature without increasing the salinity, thereby improving the freshness of the soy sauce.

[0046] like Figure 3 As shown, a retaining frame 303 is provided between two adjacent reverse osmosis membrane columns 302, and the outer end of the retaining frame 303 is abutted against the inner wall of the housing 301;

[0047] A through hole 3031 is formed in the middle of the retaining sleeve 303 , and one end of the corresponding core tube 3021 is inserted into the through hole 3031 . An O-ring 304 is provided between the through hole 3031 and the end of the core tube 3021 .

[0048] The reverse osmosis membrane column can be supported by the retaining sleeve, and two adjacent core tubes can be connected at the same time, and liquid channeling can be prevented by the sealing ring.

[0049] like Figure 1 As shown, the liquid inlet boosting mechanism 20 also includes a raw material silo 203 arranged higher than the frame 10, and the bottom of the raw material silo 203 is connected to a drop pipe 204, and multiple boosting pumps 205 are connected in series between the drop pipe 204 and the main liquid inlet pipe 201.

[0050] The raw material silo has a certain height, which can make the soy sauce coming out of the drop pipe have a certain pressure. Through the pressurizing effect of multiple booster pumps, the soy sauce entering the shell can have a certain pressure, which can improve the efficiency of reverse osmosis of some sodium chloride solutions.

[0051] like Figure 1As shown, the drop pipe 204 is connected to the water inlet pipe 209 through a three-way joint 206, and a first on-off valve 207 is provided on the water inlet pipe 209; the drop pipe 204 is provided with a second on-off valve 208 on the upstream side of the three-way joint 206.

[0052] The first on-off valve is closed and the second on-off valve is opened, soy sauce concentration can be carried out;

[0053] The first on-off valve is opened and the second on-off valve is closed. The cleaning liquid can also enter the drop pipe through the water inlet pipe, and then the cleaning liquid is pumped into the multiple reverse osmosis membranes in the shell for cleaning through the boosting effect of multiple booster pumps. The cleaning liquid after cleaning is also discharged from the liquid outlet pipe.

[0054] like Figure 1 As shown, a regulating valve 41 is provided on the liquid outlet pipe 40, through which the liquid outlet speed can be adjusted, thereby indirectly adjusting the hydraulic pressure difference at the reverse osmosis membrane.

[0055] like Figure 4 As shown, the brine outlet 305 of each housing 301 is connected to a vertically arranged brine outlet main pipe 307 through a connecting pipe 306, and the brine flowing out of multiple housings can be collected through the brine outlet main pipe.

[0056] like Figure 6 As shown, the top of the brine outlet main pipe 307 is sealed to prevent dust from entering;

[0057] A vent hole 308 is formed on the side wall of the upper end of the brine outlet main pipe 307 and is arranged obliquely downward and outward to balance the air pressure.

[0058] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the technical principles of the present invention. These improvements and modifications based on the above assumptions should also be regarded as within the scope of protection of the present invention.

Claims

1. A soy sauce room temperature concentration device based on a reverse osmosis membrane, comprising a frame (10), characterized in that: The frame (10) is provided with a liquid inlet pressurizing mechanism (20) and a plurality of concentration components (30) evenly distributed in the vertical direction; The concentration assembly (30) comprises a long cylindrical shell (301), wherein a plurality of reverse osmosis membrane columns (302) are connected in series in the shell (301); the reverse osmosis membrane columns (302) comprise a core tube (3021), a reverse osmosis membrane (3022) wrapped around the core tube (3021), and end caps (3023) fixed to both ends of the reverse osmosis membrane (3022); a sealing ring (3024) is provided between the end caps (3023) and the inner wall of the shell (301); The core tubes (3021) of the two adjacent reverse osmosis membrane columns (302) in the middle are connected, the right end of the core tube (3021) of the rightmost reverse osmosis membrane column (302) is blocked, and the right end of the core tube (3021) of the leftmost reverse osmosis membrane column (302) is connected to the brine outlet (305) of the shell (301); The liquid inlet and pressurizing mechanism (20) comprises a main liquid inlet pipe (201) and a plurality of liquid passage pipes (202); the main liquid inlet pipe (201) is connected to the right end of the lowermost shell (301); the liquid inlets and liquid outlets of two upper and lower adjacent shells (301) are connected via the liquid passage pipes (202); and the uppermost shell (301) is connected to a liquid outlet pipe (40).

2. A soy sauce concentration device at room temperature based on a reverse osmosis membrane according to claim 1, characterized in that: A retaining sleeve (303) is provided between two adjacent reverse osmosis membrane columns (302), and the outer end of the retaining sleeve (303) is abutted against the inner wall of the shell (301); A through hole (3031) is formed in the middle of the retaining sleeve (303), and one end of the corresponding core tube (3021) is inserted into the through hole (3031). An O-ring (304) is provided between the through hole (3031) and the end of the core tube (3021).

3. The soy sauce normal temperature concentration device based on reverse osmosis membrane according to claim 1, characterized in that: The liquid inlet pressure-boosting mechanism (20) further comprises a raw material silo (203) arranged above the frame (10), a material drop pipe (204) is connected to the bottom of the raw material silo (203), and a plurality of pressure-boosting pumps (205) are connected in series between the material drop pipe (204) and the main liquid inlet pipe (201).

4. The soy sauce concentration device at room temperature based on reverse osmosis membrane according to claim 3, characterized in that: The drop pipe (204) is connected to a water inlet pipe (209) via a three-way joint (206), and a first on-off valve (207) is provided on the water inlet pipe (209); a second on-off valve (208) is provided on the upstream side of the drop pipe (204) located at the three-way joint (206).

5. The soy sauce concentration device at room temperature based on reverse osmosis membrane according to claim 1, characterized in that: A regulating valve (41) is provided on the liquid outlet pipe (40).

6. The soy sauce concentration device at room temperature based on reverse osmosis membrane according to claim 1, characterized in that: The brine outlet (305) of each shell (301) is connected to a vertically arranged brine outlet main pipe (307) via a connecting pipe (306).

7. The soy sauce concentration device based on reverse osmosis membrane at room temperature according to claim 6, characterized in that: The top end of the brine outlet main pipe (307) is sealed; A vent hole (308) is formed on the upper side wall of the brine outlet main pipe (307) and is arranged obliquely downward and outward.

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