CN112137071B - Method for reducing salt content in soy sauce based on membrane filtration technology - Google Patents
Method for reducing salt content in soy sauce based on membrane filtration technology Download PDFInfo
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 35
- 150000003839 salts Chemical class 0.000 title claims abstract description 33
- 238000005374 membrane filtration Methods 0.000 title claims abstract description 21
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 238000001728 nano-filtration Methods 0.000 claims abstract description 65
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 44
- 238000001471 micro-filtration Methods 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 31
- 239000012466 permeate Substances 0.000 claims abstract description 29
- 239000012530 fluid Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000005352 clarification Methods 0.000 claims abstract description 10
- 238000010612 desalination reaction Methods 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 239000012465 retentate Substances 0.000 claims abstract description 7
- 239000012528 membrane Substances 0.000 claims description 34
- 238000001914 filtration Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 9
- 238000000502 dialysis Methods 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 239000012510 hollow fiber Substances 0.000 claims description 3
- 229910010272 inorganic material Inorganic materials 0.000 claims description 3
- 239000011147 inorganic material Substances 0.000 claims description 3
- 239000011368 organic material Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 29
- 125000003118 aryl group Chemical group 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 9
- 239000011550 stock solution Substances 0.000 abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 description 25
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 5
- 229920002521 macromolecule Polymers 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 238000004364 calculation method Methods 0.000 description 3
- 230000004907 flux Effects 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/58—Multistep processes
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Water Supply & Treatment (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The invention discloses a method for reducing the salt content in soy sauce based on a membrane filtration technology, which comprises the following steps: (1) Carrying out microfiltration clarification and impurity removal on a soy sauce raw material to obtain a microfiltration clear liquid, dividing the obtained microfiltration clear liquid into two parts, wherein one part is used as a blending raw material and is directly used for blending low-salt soy sauce, and the other part is subjected to ultrafiltration treatment, so that ultrafiltration trapped fluid and ultrafiltration permeate are obtained after ultrafiltration; (2) The ultrafiltration permeate is subjected to dilution-nanofiltration treatment to obtain nanofiltration permeate and nanofiltration retentate, and the nanofiltration permeate is returned to the fermentation process; (3) And mixing two or more of the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the microfiltration clear fluid to prepare the low-salt soy sauce. The method only carries out membrane filtration desalination on part of the clarified soy sauce stock solution, mixes and prepares the trapped fluid and the soy sauce stock solution, reduces the loss of small molecular weight nutrition components and aromatic substances, and ensures that the original flavor of the soy sauce is not affected.
Description
Technical Field
The invention belongs to the field of seasoning processing, and particularly relates to a method for reducing the salt content in soy sauce based on a membrane filtration technology.
Background
Soy sauce is a traditional seasoning in China, which is evolved and developed from bean paste, and has a history of more than 3000 years until now. Solid-state low-salt fermentation method is commonly adopted in soy sauce production in China. At present, many high-quality soy sauce on the market is produced by adopting a traditional old sauce method, namely a natural sun-drying dew fermentation method. The soy sauce produced by the method has unique flavor and strong fragrance. However, the only disadvantage is the long natural fermentation brewing time of the sun-dried night dew, and the addition of a large amount of salt is required to prevent soy sauce from spoiling. And excessive intake of table salt into a human body may suffer from kidney disease, heart disease or hypertension. Therefore, the human body is at risk of suffering from these diseases when eating soy sauce with high salt concentration for a long period of time.
The membrane filtration is a membrane process which uses the property that the selective solvent (usually water) can only be penetrated to intercept ionic substances, uses the static pressure difference on two sides of the membrane as driving force, overcomes the osmotic pressure of the solvent, and makes the solvent pass through the filtration membrane to realize the separation of the liquid mixture. The membrane filtration technology has the advantages of simple process, good economy, no phase change, larger separation coefficient, energy conservation, high efficiency, no secondary pollution, continuous operation at normal temperature and the like. The membrane filtration technology has been applied in the fields of food, pharmacy, chemical industry, environmental protection and the like for many years, and has very wide application and mature technology. At present, partial membrane filtration technology has been reported to be applied to soy sauce desalination.
In the Chinese patent with publication number CN101352228, a technical scheme is described in which a soy sauce stock solution is desalted by a method of filtering by a microfiltration membrane or an ultrafiltration membrane and then washing the soy sauce with a nanofiltration membrane, wherein washing water is continuously added in the technical scheme to remove salt in the soy sauce, and the obtained trapped fluid is low-sodium soy sauce. This patent has the following drawbacks:
(1) The washing water takes away salt and simultaneously inevitably takes away a large amount of small molecular substances which are important components of soy sauce flavor substances, and the obtained soy sauce is so-called 'light soy sauce' with low flavor, and the original flavor and nutrition components of the soy sauce are seriously influenced because large molecular substances in the soy sauce are intercepted in the early stage of microfiltration or ultrafiltration and a large amount of small molecular aromatic substances are lost in the washing process;
(2) The patent has high operating pressure of 10-45 bar under the high salt state, high investment cost and use cost, small membrane flux and low production efficiency.
Disclosure of Invention
In order to solve the problems, the invention provides a method for reducing the salt content in soy sauce based on a membrane filtration technology.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a method for reducing the salt content in soy sauce based on a membrane filtration technology comprises the following steps: (1) Carrying out microfiltration clarification and impurity removal on a soy sauce raw material to obtain a microfiltration clear liquid, dividing the obtained microfiltration clear liquid into two parts, wherein one part is used as a blending raw material and is directly used for blending low-salt soy sauce, and the other part is subjected to ultrafiltration treatment, so that ultrafiltration trapped fluid and ultrafiltration permeate are obtained after ultrafiltration; (2) The ultrafiltration permeate is subjected to dilution-nanofiltration treatment to obtain nanofiltration permeate and nanofiltration retentate, and the nanofiltration permeate is returned to the fermentation process; (3) And mixing two or more of the ultrafiltration trapped fluid, the nanofiltration trapped fluid and the microfiltration clear fluid to prepare the low-salt soy sauce.
Further, in the step (2), when nanofiltration is performed, the nanofiltration is performedThe operation temperature of the filtration is 15-35 ℃, the operation pressure is 6-9 bar, and the filtration speed is 3L/m 2 ·h～30L/m 2 ·h。
Further, the nanofiltration equipment is a membrane made of organic materials or inorganic materials, the filter membrane structure is one of a roll type, a butterfly type and a plate type nanofiltration membrane device, and the filtration precision is one or a range of 50Da to 1000 Da.
Further, in the step (1), the ultrafiltration membrane is an inorganic membrane or an organic membrane, and the filter membrane structure is one of a roll type, a disc type, a plate type, a hollow fiber and a tube type, and the molecular weight cut-off is one or a range of a section of 5000Da to 250000 Da.
Further, in the step (2), the volume of the added dilution water is 1 to 10 times of the volume of the ultrafiltration permeate to be nanofiltration.
Further, the micro-filtration clarifying has a filtering precision of any one or a combination of more than one of 10nm to 100000 nm.
Further, the soy sauce subjected to microfiltration clarification and impurity removal is used for membrane filtration desalination, wherein the ratio of the soy sauce to the total amount of the soy sauce is one of 10%, 20%, 30%, 50% and 80%, or the amount of salt removed according to the requirement is any ratio of the total amount of the soy sauce; in the ultrafiltration or nanofiltration process, the amount of the added dialysis water accounts for one of 10%, 20%, 30%, 50% and 80% of the total amount of the soy sauce, or the amount of the salt removed according to the requirement is any proportion of the total amount of the soy sauce.
Compared with the prior art, the invention has the beneficial effects that:
in the method, suspended particles in the soy sauce raw material are removed by microfiltration, so that the soy sauce raw material becomes clear, part of the microfiltration liquid is ultrafiltered to obtain ultrafiltered trapped liquid and ultrafiltered permeate, the ultrafiltered trapped liquid contains a large amount of macromolecular nutrition and aromatic substances and has low salt content, the ultrafiltered permeate contains higher salt content and a large amount of micromolecular nutrition and aromatic substances, the ultrafiltered permeate is subjected to dilution-nanofiltration to obtain nanofiltration permeate and nanofiltration trapped liquid, the salt content, the nutrition and the aromatic substances in the nanofiltration permeate are extremely low, and the nanofiltration trapped liquid contains higher salt content and a large amount of nutrition and aromatic substances, so that the ultrafiltered trapped liquid, the nanofiltration trapped liquid and the microfiltration soy sauce stock (namely the microfiltration clear liquid) are mixed as required, and the low-salt soy sauce with low salt and high nutrition can be obtained.
The invention abandons the process route of carrying out membrane filtration desalination on all soy sauce and using the trapped fluid as low-salt soy sauce described in the Chinese patent with publication number of CN101352228 in the background technology, adopts the technical means of carrying out membrane filtration desalination on only part of clarified soy sauce stock solution, and prepares the trapped fluid and the soy sauce stock solution, namely respectively collects and mixes the nutrient substances and aromatic substances of macromolecules and micromolecules, reduces the loss of the nutrient substances and the aromatic substances of the micromolecules, has less total loss of effective substances, furthest retains the nutrient substances and the aromatic substances in the soy sauce stock solution, ensures that the original flavor is not influenced, and the obtained low-salt soy sauce has rich flavor and thick flavor. The light-taste light soy sauce produced by only collecting small molecular nutrient substances and aromatic substances in the prior art is avoided. In addition, the soy sauce of different batches is mixed, so that the difference between soy sauce of different batches is reduced.
In the method, the high-salt soy sauce needing nanofiltration concentration is less, so that the high-salt soy sauce to be nanofiltration can be diluted by adding water by a larger multiple, the salt concentration of the nanofiltration process is reduced, the operation pressure during nanofiltration is lower, particularly 6-9 bar, the equipment one-time investment cost and the equipment operation cost of the nanofiltration can be reduced by 15% by greatly reducing the operation pressure of the nanofiltration by about 35%, and the low-salt soy sauce with the same concentration is prepared by less high-salt soy sauce needing nanofiltration. When the invention is used for nanofiltration, the filtration speed is 3L/m 2 ·h～30L/m 2 H, the invention also produces a higher efficiency than the prior art, even with the same filtration rate.
The invention adopts nanofiltration permeate to recycle and ferment in production, recovers a large amount of easily absorbed nutrition components and aromatic substances, enables part of nutrition components to ferment repeatedly, improves the effective concentration of micromolecule substances in the stock solution of soy, can avoid the loss of nanofiltration desalination on the micromolecule substances in the stock solution, furthest retains the original flavor of soy, reflects the value of circular economy and is environment-friendly.
The invention takes a nanofiltration device and an ultrafiltration device as main equipment of the invention, and when a nanofiltration membrane is selected, the membrane of an organic material or an inorganic material is specifically selected, the structure of the nanofiltration membrane is a roll type, a butterfly type or a plate type structure, the ultrafiltration membrane is an inorganic membrane or an organic membrane, and the structure of the ultrafiltration membrane is one of a roll type, a disc type, a plate type, a hollow fiber and a tube type.
Detailed Description
The present invention is further described below in conjunction with embodiments, which are merely some, but not all embodiments of the present invention. All other embodiments, which can be made by those skilled in the art without making any inventive effort, are intended to be within the scope of the present invention.
Example 1
Taking 1000 kg of about 18% of high-salt soy sauce with the salt concentration reduced to about 10% of the optimal value as an example, the method of the invention is used for soy sauce desalination:
(1) Carrying out microfiltration clarification and impurity removal on 1000 kg of soy sauce raw materials, wherein the microfiltration clarification has a filtration precision of 1200nm, so as to obtain microfiltration liquid, dividing the obtained microfiltration clear liquid into two equal parts, namely microfiltration liquid I and microfiltration liquid II, wherein the microfiltration clear liquid I is used as a blending raw material and is directly used for blending low-salt soy sauce, the microfiltration clear liquid II is subjected to ultrafiltration treatment, ultrafiltration equipment is of a roll type structure and is an organic membrane, the filtration precision is 30KD, and 500kg of dialysis water is slowly added in the ultrafiltration process in accordance with the filtration speed, so as to obtain 50kg of ultrafiltration interception liquid and 950kg of ultrafiltration permeate;
(2) Adding 450kg of pure water slowly into the ultrafiltration permeate, diluting, and performing nanofiltration at 20deg.C under 8bar and 13L/m 2 H, the filtration precision of the nanofiltration device is 300Da,the nanofiltration membrane is an organic membrane and is of a roll-type structure, 600kg of dialysis water is slowly added in the nanofiltration process in accordance with the filtration speed, 1550kg of nanofiltration permeate and 450kg of nanofiltration retentate are obtained, and the nanofiltration permeate is returned to the fermentation process to recover salt and micromolecular substances;
(3) And mixing the micro-filtration liquid I, the ultrafiltration trapped liquid and the nanofiltration trapped liquid to prepare the low-salt soy sauce, wherein the salt content of the obtained finished soy sauce is 10.2%, the macromolecular substances are 100%, and the micromolecular substances are 79.38%.
The specific cases are shown in table 1 below.
TABLE 1 statistics and calculations of the production data of the inventive process
Comparative example 1
Taking 1000 kg of about 18% of high-salt soy sauce with the salt concentration reduced to about 10% of the optimal value as an example, the soy sauce desalination is carried out by adopting the method of micro-filtration, ultra-filtration and nano-filtration of the traditional technology:
(1) Performing microfiltration clarification and impurity removal on 1000 kg of soy sauce raw materials, wherein the filter precision of the microfiltration clarification is 1200nm, and obtaining a microfiltration liquid;
(2) Ultrafiltering the obtained micro-filtration liquid, wherein the ultrafiltration equipment is of a roll structure and is an organic membrane, the filtering precision is 30KD, and 50kg of ultrafiltration trapped liquid and 950kg of ultrafiltration permeate liquid are obtained;
(3) Diluting the ultrafiltered filtrate with 1050kg pure water, and performing nanofiltration at 20deg.C under 41bar at 13L/m 2 H, the filtering precision of the nanofiltration equipment is 300Da, the nanofiltration membrane is an organic membrane and is of a roll-type structure, 1050kg of nanofiltration permeate and 950kg of nanofiltration retentate are obtained, the obtained nanofiltration retentate is finished soy sauce, the salt content of the obtained nanofiltration retentate is 10.26%, macromolecular substances are completely lost, and part of small molecular substances are reserved and are 52.25%.
The specific cases are shown in table 2 below.
TABLE 2 statistics and calculation of traditional Membrane filtration patent Process production data
From the actual statistics and calculations in the production of tables 1 and 2, it can be seen that:
(1) Total loss rate analysis: the total macromolecular substance ratio and the total micromolecular substance ratio are calculated, and the macromolecular nutrient substances and the micromolecular aromatic substances generated by two different membrane filtration desalination methods are calculated, so that the loss rate of the method is far smaller than that of the prior art method, is about 30 percent of that of the prior art, and the traditional flavor of most of soy sauce is reserved, and is better than that of the prior art in flavor.
(2) Analysis of the ultrafiltration permeate: the method has the advantages that the salt concentration after 450kg of dilution water is added into the ultrafiltration permeate is 6.43 percent, the final operation concentration after continuous dialysis water is 2.6 percent, the nanofiltration system can obtain good clear liquid flux at about 8bar, the technical implementation difficulty is low, the one-time investment is low, the operation cost is low, and the economy is good; whereas the prior art ultrafiltration permeate had a salt concentration of 9.00% and a final run concentration of 10.26% after addition of 1050kg of dilution water. Therefore, if a certain clear liquid flux is obtained, the existing operation pressure of more than 40bar is needed, the equipment processing technology is difficult, the one-time investment is large, the operation cost is high, and the method is quite uneconomical.
Claims (5)
1. A method for reducing the salt content in soy sauce based on a membrane filtration technology, which is characterized by comprising the following steps: (1) Carrying out microfiltration clarification and impurity removal on a soy sauce raw material to obtain a microfiltration clear liquid, dividing the obtained microfiltration clear liquid into two parts, wherein one part is used as a blending raw material and is directly used for blending low-salt soy sauce, and the other part is subjected to ultrafiltration treatment, so that ultrafiltration trapped fluid and ultrafiltration permeate are obtained after ultrafiltration; (2) The ultrafiltration permeate is subjected to dilution-nanofiltration treatment to obtain nanofiltration permeate and nanofiltration retentate, and the nanofiltration permeate is returned to the fermentation process; (3) The ultrafiltration trapped fluid, the nanofiltration trapped fluid and the micro-filtration fluid are mixed with each other to prepare the low-salt soy sauce;
the soy sauce subjected to microfiltration clarification and impurity removal is used for membrane filtration desalination, wherein the ratio of the soy sauce to the total amount of the soy sauce is one of 10%, 20%, 30%, 50% and 80%, or the amount of salt removed according to the requirement is any ratio of the total amount of the soy sauce;
in the ultrafiltration or nanofiltration process, the amount of the added dialysis water accounts for one of 10%, 20%, 30%, 50% and 80% of the total amount of the soy sauce, or the amount of the salt removed according to the requirement is an arbitrary proportion of the total amount of the soy sauce;
in the step (2), when nanofiltration is carried out, the operation temperature of nanofiltration is 15-35 ℃, the operation pressure is 6-9 bar, and the filtration speed is 3L/m 2 ·h～30L/m 2 ·h。
2. The method for reducing the salt content in soy sauce based on the membrane filtration technology according to claim 1, wherein the nanofiltration membrane is made of an organic material or an inorganic material, the structure of the nanofiltration membrane is one of a roll type, a butterfly type and a plate type nanofiltration membrane device, and the filtration precision is one of 50Da Da and 1000Da or one interval range.
3. The method for reducing the salt content in soy sauce according to claim 1, wherein in the step (1), the ultrafiltration membrane is an inorganic membrane or an organic membrane, and the structure of the ultrafiltration membrane is one of a roll type, a disc type, a plate type, a hollow fiber and a tube type, and the molecular weight cut-off is one or a range of 5000Da to 250000 Da.
4. The method for reducing the salt content in soy sauce based on the membrane filtration technology according to claim 1, wherein in the step (2), the volume of the added dilution water is 1-10 times the volume of the ultrafiltration permeate to be nanofiltration.
5. The method for reducing the salt content in soy sauce based on the membrane filtration technology according to claim 1, wherein the micro-filtration clarification has a filtration precision of any one or a combination of several of 10nm to 100000 nm.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871937A (en) * | 2006-01-20 | 2006-12-06 | 李锦记（新会）食品有限公司 | Method for extracting composite functional matter in soy sauce |
| CN101352228A (en) * | 2007-07-27 | 2009-01-28 | 中国科学院过程工程研究所 | Method for producing low-sodium sauce and light soy sauce using nano-filtering technique |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871937A (en) * | 2006-01-20 | 2006-12-06 | 李锦记（新会）食品有限公司 | Method for extracting composite functional matter in soy sauce |
| CN101352228A (en) * | 2007-07-27 | 2009-01-28 | 中国科学院过程工程研究所 | Method for producing low-sodium sauce and light soy sauce using nano-filtering technique |
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