A soy sauce salt-reducing concentration sterilization device

Abstract

The utility model relates to the technical field of soy sauce processing, specifically relates to a soy sauce salt reduction concentration sterilization device. A soy sauce salt reduction concentration sterilization device of the present application, including soy sauce raw material jar, receiving liquid jar, soy sauce storage jar, the salt removal subassembly, forward osmosis concentration subassembly are connected between the soy sauce raw material jar, receiving liquid jar, the forward osmosis concentration subassembly output end is linked with the soy sauce raw material jar, receiving liquid jar feed end intercommunication respectively, the discharge port of soy sauce raw material jar is connected with the sterilization filter subassembly, and the soy sauce after the salt removal subassembly, forward osmosis concentration subassembly processing is discharged to the soy sauce storage jar in the discharge port of sterilization filter subassembly, realizes the pure physical chemical treatment of soy sauce salt reduction amount, soy sauce concentration, sterilization, thereby effectively promotes the quality of soy sauce, avoids the secondary pollution of soy sauce.

Description

Technical Field

[0001] This utility model relates to the field of soy sauce processing technology, specifically to a soy sauce salt reduction, concentration, and sterilization device. Background Technology

[0002] As people become more aware of healthy eating, they realize that high salt intake can negatively impact their health. Therefore, more and more people are paying attention to the salt content of condiments, especially soy sauce. To meet the demand for low-sodium diets, the salt content of regular soy sauce can be reduced or eliminated to create low-sodium soy sauce. However, the most common low-sodium soy sauces on the market are mainly reduced-sodium and low-sodium soy sauces, which suffer from inconsistent salt content and quality. Specifically, some still have a high salt content, while others are low in salt but low in nutritional value. For example, some products are directly diluted to reduce salt content, some are diluted and then have yeast extract added to supplement flavor compounds, and others are produced by improving the manufacturing process and selecting suitable strains to obtain appropriate low-sodium fermentation conditions. However, all these methods reduce the nutritional content of the product.

[0003] As consumers' demands for condiments increase, more and more soy sauce manufacturers are focusing on developing low-sodium soy sauce. They hope to use purely physical methods to reduce the salt content of soy sauce while maintaining quality, thus providing consumers with a simpler, purer, and more authentic high-quality low-sodium soy sauce. Therefore, to meet the taste preferences of different customers, reduced-sodium soy sauce can be concentrated. However, currently, there is no suitable method on the market for concentrating reduced-sodium soy sauce. Traditional evaporation concentration is not only energy-intensive, but evaporation also destroys the flavor compounds in the soy sauce.

[0004] Therefore, there is an urgent need to provide a device that can perform salt reduction, concentration, sterilization, and filtration of soy sauce. Utility Model Content

[0005] The purpose of this invention is to at least solve one of the technical problems existing in the prior art, and to provide a soy sauce salt reduction, concentration and sterilization device.

[0006] To achieve the above objectives, the technical solution adopted by this utility model is as follows: A soy sauce salt reduction, concentration, and sterilization device includes a soy sauce raw material tank, a receiving liquid tank, and a soy sauce storage tank. A desalting component and a forward osmosis concentration component are connected between the soy sauce raw material tank and the receiving liquid tank. The output end of the forward osmosis concentration component is connected to the inlet end of the soy sauce raw material tank and the receiving liquid tank, respectively. A sterilization filter component is connected to the outlet of the soy sauce raw material tank. The soy sauce treated by the desalting component and the forward osmosis concentration component is discharged into the soy sauce storage tank through the outlet of the sterilization filter component.

[0007] Furthermore, the desalination assembly includes a membrane stack with alternating cation exchange membranes and anion exchange membranes, and positive electrode plates and negative electrode plates connected to an external power source are provided at both ends of the membrane stack.

[0008] Furthermore, the forward osmosis concentration component includes a housing on which a forward osmosis membrane is installed. The housing is provided with a raw liquid inlet and a draw liquid inlet. The raw liquid inlet is connected to the desalted soy sauce outlet of the desalination component, and the draw liquid inlet is connected to the salt discharge outlet of the desalination component.

[0009] Furthermore, a feed valve and a first circulation pump are sequentially installed on the pipe flowing from the outlet of the soy sauce raw material tank toward the desalination component.

[0010] Furthermore, a second circulation pump is installed on the pipe through which the liquid flows from the outlet of the receiving tank toward the desalination assembly.

[0011] Furthermore, the sterilization filter assembly is provided with a first discharge port, which is connected to the soy sauce storage tank.

[0012] Furthermore, the sterilization filtration component is an inorganic microfiltration sterilization membrane component.

[0013] Furthermore, a discharge valve and a third circulation pump are sequentially installed on the pipe from the discharge port of the soy sauce raw material tank to the sterilization and filtration assembly.

[0014] Furthermore, the sterilization filter assembly is provided with a second discharge port, which is connected to the soy sauce raw material tank.

[0015] Compared with the prior art, the technical solution of this application has the following beneficial effects:

[0016] 1. This application connects a desalting component and a forward osmosis concentration component between a soy sauce raw material tank and a receiving liquid tank. The output end of the forward osmosis concentration component is connected to the inlet end of the soy sauce raw material tank and the receiving liquid tank, respectively. A sterilization filter component is connected to the outlet of the soy sauce raw material tank. The soy sauce treated by the desalting component and the forward osmosis concentration component is discharged into the soy sauce storage tank through the outlet of the sterilization filter component. This achieves purely physical and chemical treatment of soy sauce salt reduction, soy sauce concentration, and sterilization, effectively improving the quality of soy sauce.

[0017] 2. The soy sauce film concentration process of this application is a physical concentration process at room temperature, which does not require heating, does not add any reagents, and will not cause secondary pollution; and the solid concentration of concentrated soy sauce can reach up to 50 Brix, making it the preferred choice for soy sauce concentration.

[0018] 3. This application achieves sterilization and filtration treatment of soy sauce after salt reduction and concentration by setting up a sterilization filtration component, effectively avoiding bacterial contamination and ensuring the quality of soy sauce. Attached Figure Description

[0019] Figure 1 This is a schematic diagram of the structure of the soy sauce salt reduction, concentration and sterilization device in a preferred embodiment of this utility model.

[0020] Reference numerals: 1. Receiving liquid tank; 2. Second circulation pump; 3. Desalination assembly; 4. Forward osmosis membrane assembly; 5. First circulation pump; 6. Feed valve; 7. Soy sauce raw material tank; 8. Discharge valve; 9. Third circulation pump; 10. Sterilization filter assembly; 11. Soy sauce storage tank. Detailed Implementation

[0021] The technical solutions of this utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments of this utility model. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments.

[0022] This invention employs nanofiltration charge membrane technology, forward osmosis membrane concentration technology, and inorganic sterilization membrane technology to desalinate, concentrate, and sterilize soy sauce through filtration.

[0023] Nanofiltration charge membrane processes combine electrochemical, dialysis-diffusion, and physical separation processes. Driven by an applied DC electric field, the selective permeability of the nanofiltration charge membrane allows anions and cations to migrate towards the anode and cathode, respectively. Simultaneously, the nanofiltration membrane's pore size sieving principle retains active ingredients with molecular weights larger than the membrane's cutoff. During ion migration, if the membrane's fixed charge is opposite to the ion's charge, the ion can pass through; if their charges are the same, the ion is repelled, thus achieving purposes such as solution desalination, concentration, purification, or refining.

[0024] Forward osmosis membrane concentration utilizes the osmotic pressure difference across a selective separation membrane. Water molecules in the feed solution are transferred from the low osmotic pressure zone to the high osmotic pressure zone (draw solution) through the selective separation membrane, while molecules or ions on the feed solution side are blocked, thus achieving a concentration effect. Forward osmosis membrane concentration is carried out under normal temperature and pressure conditions, with low energy consumption and a high concentration ratio, making it suitable for low-temperature, high-concentration requirements of temperature-sensitive materials. Compared to traditional reverse osmosis membrane concentration, forward osmosis offers a higher concentration ratio.

[0025] Inorganic sterilization membranes are inorganic materials with several advantages that organic membranes cannot match: high temperature resistance, enabling online sterilization; good chemical stability, resisting microbial degradation; high mechanical strength, high pressure resistance, and good wear and erosion resistance; narrow pore size distribution, good separation performance, large permeability, repeated washing and regeneration, and long service life. It can sterilize soy sauce at room temperature.

[0026] Soy sauce in the circulation tank is pumped into a nanofiltration charged membrane system via a circulation pump. Under the influence of an electric field, the sodium chloride in the soy sauce passes through the nanofiltration charged membrane and enters the receiving liquid on the other side of the membrane. Meanwhile, amino acids and other flavor substances in the soy sauce are retained in the soy sauce because their molecular weight is larger than the membrane pore size or they are uncharged, thus reducing the salt content of the soy sauce. The reduced-salt soy sauce then enters the forward osmosis membrane, where the water in the soy sauce passes through the forward osmosis membrane and enters the receiving liquid on the other side of the membrane, thus concentrating the soy sauce. The concentrated soy sauce is returned to the circulation tank and pumped back into the desalination and concentration system. This cycle is repeated until concentrated reduced-salt soy sauce with the desired concentration and salinity is obtained. Finally, the concentrated reduced-salt soy sauce is pumped into an inorganic sterilization membrane for sterilization via another feed pump before entering the soy sauce storage tank.

[0027] On the other side of the nanofiltration charge membrane, a low-concentration sodium chloride is used as the receiving liquid. After the sodium chloride enters the receiving liquid on the other side of the nanofiltration charge membrane from the soy sauce, the sodium chloride concentration of the receiving liquid increases, usually to a concentration of 10-20%. This sodium chloride receiving liquid with increased concentration enters the forward osmosis. Under the action of osmotic pressure difference, water molecules in the reduced-salt soy sauce enter the receiving liquid side from the soy sauce side. The receiving liquid is diluted because it absorbs water from the soy sauce. The diluted receiving liquid returns to the buffer tank of the extract liquid and is then pumped into the desalination and concentration system, and the cycle continues.

[0028] Because concentrated soy sauce has a lower salt content and a higher amino acid concentration, it is more prone to bacterial growth. Combining it with an inorganic antibacterial membrane can ensure the quality of the reduced-salt concentrated soy sauce.

[0029] Reference Figure 1 As shown in the preferred embodiment of this utility model, a soy sauce salt reduction, concentration, and sterilization device includes a soy sauce raw material tank 7, a receiving liquid tank 1, and a soy sauce storage tank 11. A desalting component 3 and a forward osmosis concentration component 4 are connected between the soy sauce raw material tank 7 and the receiving liquid tank 1. The output end of the forward osmosis concentration component 4 is connected to the inlet end of the soy sauce raw material tank 7 and the receiving liquid tank 1, respectively. A sterilization filter component 10 is connected to the outlet of the soy sauce raw material tank 7. The soy sauce treated by the desalting component and the forward osmosis concentration component is discharged into the soy sauce storage tank through the outlet of the sterilization filter component 10. This achieves purely physical and chemical treatment of soy sauce salt reduction, concentration, and sterilization, effectively improving the quality of soy sauce and avoiding secondary contamination.

[0030] As a preferred embodiment of this utility model, it may also have the following additional technical features: the desalination component 3 includes a membrane stack with alternating cation exchange membranes and anion exchange membranes, and positive electrode plates and negative electrode plates connected to an external power supply are provided at both ends of the membrane stack. Thus, the removal of salt from soy sauce is achieved.

[0031] In this embodiment, the forward osmosis concentration component 4 includes a housing on which a forward osmosis membrane is installed. The housing is provided with a raw liquid inlet and a draw liquid inlet. The raw liquid inlet is connected to the desalted soy sauce outlet of the desalination component, and the draw liquid inlet is connected to the salt discharge outlet of the desalination component. Thus, the concentration treatment of soy sauce is achieved.

[0032] In this embodiment, an inlet valve 6 and a first circulation pump 5 are sequentially installed on the pipe flowing from the outlet of the soy sauce raw material tank 7 towards the desalination component; and a second circulation pump 2 is installed on the pipe flowing from the outlet of the receiving liquid tank 1 towards the desalination component. This achieves a cyclical operation of reducing and concentrating the soy sauce.

[0033] In this embodiment, the sterilization filter assembly 10 is provided with a first outlet, which is connected to the soy sauce storage tank 11; the sterilization filter assembly 10 is also provided with a second outlet, which is connected to the soy sauce raw material tank 7. The sterilization filter assembly 10 is an inorganic microfiltration sterilization membrane assembly. Thus, sterilization filtration treatment is achieved for the soy sauce after salt reduction and concentration.

[0034] In this embodiment, a discharge valve 8 and a third circulation pump 9 are sequentially installed on the pipe flowing from the outlet of the soy sauce raw material tank 7 to the sterilization and filtration assembly 10. This allows the inlet valve 6 to be closed and the discharge valve 8 to be opened when the soy sauce has been reduced in salt and concentrated to a set value, enabling the concentrated soy sauce to flow from the soy sauce raw material tank 7 into the sterilization and filtration assembly 10 for sterilization and filtration.

[0035] The device also includes a control component electrically connected to the circulation pump and valves, and a sensor detector for detecting the amount of salt and concentration. The control component includes a controller, a control switch, and a power supply. The controller is equipped with a setting unit for setting the amount of salt and concentration of soy sauce, thereby realizing the automated detection of soy sauce desalination and concentration. The circuit connection and computer control program of the control component can be implemented according to existing technology, and will not be described in detail in this embodiment.

[0036] The working principle of this invention: The device of this invention has three main functions: desalting, concentrating, and sterilizing filtration of soy sauce. During operation, the soy sauce is first desalted, simultaneously concentrated, and finally sterilized and filtered.

[0037] Soy sauce desalting and concentration process: Open the system's inlet valve 6 and close the outlet valve 8; add pure water to the receiving liquid tank 1 and add raw soy sauce to the soy sauce raw material tank 7; start the second circulation pump 2 and the first circulation pump 5. As the liquid is fed into the nanofiltration charged membrane of the desalting component 3, under the action of the electric field, the salt in the soy sauce continuously migrates to the receiving liquid, achieving the effect of soy sauce desalting. As the salt concentration in the receiving liquid gradually increases, the salt concentration in the raw soy sauce gradually decreases. The receiving liquid flows into the forward osmosis membrane component 4 as the absorbent, and the desalted soy sauce flows into the forward osmosis membrane component 4 as the raw liquid. Driven by the osmotic pressure difference, the water in the desalted soy sauce migrates into the absorbent, achieving the effect of desalted soy sauce concentration. The solids concentration of the soy sauce concentrated by forward osmosis can reach up to 50 Brix. The absorbent returns to the receiving liquid tank 1, and the desalted soy sauce concentrate returns to the soy sauce raw material tank 7. The above process is repeated.

[0038] When the concentrated desalted soy sauce reaches the design value, the system stops operating and then proceeds with the sterilization and filtration process: valve 6 is opened and valve 8 is closed. The third circulation pump 9 is turned on, sending the desalted soy sauce into the inorganic sterilization membrane 10 for filtration. Under pressure, the concentrated desalted soy sauce permeates through the membrane to the other side and is collected in the sterilized concentrated desalted soy sauce storage tank 11.

[0039] Without causing conflict, those skilled in the art can freely combine and use the above-mentioned additional technical features.

[0040] It is understood that this utility model has been described through some embodiments, and those skilled in the art will recognize that various changes or equivalent substitutions can be made to these features and embodiments without departing from the spirit and scope of this utility model. Furthermore, under the teachings of this utility model, these features and embodiments can be modified to adapt to specific situations and materials without departing from the spirit and scope of this utility model. Therefore, this utility model is not limited to the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are within the protection scope of this utility model.

Claims

1. A soy sauce salt-reduced concentration sterilization device, characterized by: The system includes a soy sauce raw material tank, a receiving liquid tank, and a soy sauce storage tank. A desalination component and a forward osmosis concentration component are connected between the soy sauce raw material tank and the receiving liquid tank. The output end of the forward osmosis concentration component is connected to the inlet end of the soy sauce raw material tank and the receiving liquid tank, respectively. A sterilization filter component is connected to the outlet of the soy sauce raw material tank. The soy sauce treated by the desalination component and the forward osmosis concentration component is discharged into the soy sauce storage tank through the outlet of the sterilization filter component.

2. The soy sauce salt-reducing concentration sterilization device according to claim 1, characterized by: The desalination assembly includes a membrane stack with alternating cation exchange membranes and anion exchange membranes installed, and positive electrode plates and negative electrode plates connected to an external power source are provided at both ends of the membrane stack.

3. The soy sauce salt-reducing concentration sterilization device according to claim 1, characterized in that: The forward osmosis concentration component includes a housing with a forward osmosis membrane installed. The housing has a raw liquid inlet and a draw liquid inlet. The raw liquid inlet is connected to the desalted soy sauce outlet of the desalination component, and the draw liquid inlet is connected to the salt discharge outlet of the desalination component.

4. The soy sauce salt-reducing concentration sterilization device according to claim 3, characterized in that: An inlet valve and a first circulation pump are sequentially installed on the pipe from the outlet of the soy sauce raw material tank to the desalination component.

5. The soy sauce salt-reducing concentration sterilization device according to claim 3, characterized in that: A second circulation pump is installed on the pipe that flows from the outlet of the receiving tank toward the desalination assembly.

6. The soy sauce salt-reducing concentration sterilization device according to claim 1, characterized by: The sterilization and filtration assembly is provided with a first discharge port, which is connected to the soy sauce storage tank.

7. The soy sauce salt reduction, concentration, and sterilization device according to claim 6, characterized in that: The sterilization filtration component is an inorganic microfiltration sterilization membrane component.

8. The soy sauce salt-reducing concentration sterilization device according to claim 7, characterized in that: A discharge valve and a third circulation pump are sequentially installed on the pipe from the discharge port of the soy sauce raw material tank to the sterilization and filtration component.

9. The soy sauce salt-reducing concentration sterilization device according to claim 6, characterized by: The sterilization and filtration assembly is provided with a second discharge port, which is connected to the soy sauce raw material tank.

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