CN113967409A - Preparation method and device of high-potassium low-sodium healthy seasoning - Google Patents
Preparation method and device of high-potassium low-sodium healthy seasoning Download PDFInfo
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- CN113967409A CN113967409A CN202111192270.3A CN202111192270A CN113967409A CN 113967409 A CN113967409 A CN 113967409A CN 202111192270 A CN202111192270 A CN 202111192270A CN 113967409 A CN113967409 A CN 113967409A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 74
- 239000011591 potassium Substances 0.000 title claims abstract description 45
- 229910052700 potassium Inorganic materials 0.000 title claims abstract description 45
- 239000011734 sodium Substances 0.000 title claims abstract description 45
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000909 electrodialysis Methods 0.000 claims abstract description 45
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229910001415 sodium ion Inorganic materials 0.000 claims abstract description 27
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 26
- 229910001414 potassium ion Inorganic materials 0.000 claims abstract description 25
- 150000002500 ions Chemical class 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000012528 membrane Substances 0.000 claims description 79
- 238000005341 cation exchange Methods 0.000 claims description 60
- 239000003011 anion exchange membrane Substances 0.000 claims description 19
- 238000010612 desalination reaction Methods 0.000 claims description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 230000005684 electric field Effects 0.000 claims description 12
- 235000013409 condiments Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 230000009471 action Effects 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000005349 anion exchange Methods 0.000 claims description 4
- 150000001450 anions Chemical class 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 229910052939 potassium sulfate Inorganic materials 0.000 claims description 4
- 150000001768 cations Chemical class 0.000 claims description 3
- 239000003010 cation ion exchange membrane Substances 0.000 claims description 2
- 230000033001 locomotion Effects 0.000 claims description 2
- 238000011033 desalting Methods 0.000 abstract description 24
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 34
- 239000004278 EU approved seasoning Substances 0.000 description 11
- 239000007788 liquid Substances 0.000 description 10
- 235000013555 soy sauce Nutrition 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 6
- 239000003014 ion exchange membrane Substances 0.000 description 6
- 235000015598 salt intake Nutrition 0.000 description 6
- 159000000000 sodium salts Chemical class 0.000 description 6
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000005012 migration Effects 0.000 description 3
- 238000013508 migration Methods 0.000 description 3
- 238000005192 partition Methods 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000003939 Membrane transport proteins Human genes 0.000 description 1
- 108090000301 Membrane transport proteins Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000026058 directional locomotion Effects 0.000 description 1
- 230000007646 directional migration Effects 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
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- 210000004165 myocardium Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229940070017 potassium supplement Drugs 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Images
Classifications
-
- 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
- B01D61/42—Electrodialysis; Electro-osmosis ; Electro-ultrafiltration; Membrane capacitive deionization
- B01D61/422—Electrodialysis
-
- 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
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- B01D61/42—Electrodialysis; Electro-osmosis ; Electro-ultrafiltration; Membrane capacitive deionization
- B01D61/44—Ion-selective electrodialysis
- B01D61/46—Apparatus therefor
- B01D61/48—Apparatus therefor having one or more compartments filled with ion-exchange material, e.g. electrodeionisation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/10—Apparatus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A20/00—Water conservation; Efficient water supply; Efficient water use
- Y02A20/124—Water desalination
Abstract
The invention belongs to the field of food chemistry, relates to an electrodialysis technology, and particularly relates to a preparation method and a device of a high-potassium low-sodium healthy seasoning. The method comprises the steps of carrying out electrodialysis on the seasoning with high sodium and low potassium to ensure that ions of the seasoning move directionally to realize the exchange of sodium ions and potassium ions, thereby obtaining the seasoning with high potassium and low sodium. The invention utilizes the characteristic that electrodialysis leads ions to directionally move, sodium ions in the seasoning are transferred to the concentration chamber, and potassium ions in the desalting chamber are transferred to the seasoning (product chamber), so that the content of the sodium ions in the original seasoning is reduced, the content of the potassium ions is increased, and the nutrient content and flavor taste in the seasoning are retained, thus obtaining the high-potassium and low-sodium healthy seasoning. The preparation method and the equipment are simple and easy to realize industrialization.
Description
Technical Field
The invention belongs to the field of food chemistry, relates to an electrodialysis technology, and particularly relates to a preparation method and a device of a high-potassium low-sodium healthy seasoning.
Background
Research shows that the sodium salt intake in different regions of people is related to the incidence rate of hypertension, and the incidence rate of people in regions with high sodium salt intake is obviously higher than that of the people in regions with low sodium salt intake. The world health organization recommends that the sodium salt intake of each person is not more than 5g, while the sodium salt intake of most residents in China averages 7-20 g per person, so if the sodium salt intake of residents in China is controlled, the risk of cardiovascular diseases such as hypertension and the like can be reduced.
For example, soy sauce is one of the most commonly used seasonings in daily life of residents in China. The salt content of the traditional soy sauce is 15-20%. Experiments of American agricultural research center show that after the sodium content in the soy sauce is reduced by 50 percent and the potassium content is increased by 5 times, the soy sauce is beneficial to health. Potassium plays an important role in energy metabolism, cell membrane transport, maintenance of cell potential difference and the like, can maintain the normal functions of cardiac muscle, can regulate osmotic pressure and keep acid-base balance, and also has the effects of cancer prevention and cancer resistance. Clinical studies prove that sodium limitation and potassium supplement can reduce the blood pressure of patients with hypertension.
In recent years, the production and preparation of high potassium and low sodium seasonings have gained wide attention. At present, the production method of the high-potassium low-sodium seasoning is to add potassium-containing salt in the process of brewing and yeast making. But the process is complex and has strict requirements on the proportioning of the ingredients. The electrodialysis technology is a membrane separation technology for carrying out ion directional movement by utilizing electric field force and selective permeability of an ion exchange membrane, is widely applied to the field of desalination, already has the research work of electrodialysis on soy sauce desalination treatment, but at present, no report for preparing high-potassium low-sodium seasoning by utilizing electrodialysis exists. Compared with the brewing method, the electrodialysis technology has better economic effect because of simple process, low energy consumption and no secondary pollution.
Disclosure of Invention
In view of the above, the invention aims to provide a method and a device for preparing a high-potassium low-sodium healthy seasoning by replacing ions in the seasoning by using an electrodialysis method on the basis of the original seasoning.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of a high-potassium low-sodium healthy seasoning is characterized in that ions of the high-sodium low-potassium seasoning are directionally moved in an electrodialysis mode to realize the exchange of sodium ions and potassium ions, and then the high-potassium low-sodium seasoning is obtained.
The sample to be treated of the high-sodium low-potassium seasoning is made to enter an electrodialysis product chamber in an electrodialysis mode, so that sodium ions in the sample realize directional ion movement through an electrodialysis anion-cation exchange membrane under the action of an electric field, and the content of the sodium ions in the sample is reduced.
The method carries out ion transfer and replacement on the condiment by the driving of electric field force in electrodialysis and the selective permeability of an ion exchange membrane, realizes the removal of sodium ions and the immigration of potassium ions in the condiment, and reduces the concentration of the sodium ions and increases the concentration of the potassium ions in the condiment; and the content of effective components such as amino acid in the seasoning is kept stable, and the original flavor and taste are maintained.
And the anion or cation exchange membrane adopted in the electrodialysis process is a homogeneous membrane or a heterogeneous membrane.
The electrodialysis reaction chamber is formed by the oriented arrangement of anion-cation exchange membranes, so that a concentration chamber, a product chamber, a polar chamber and a desalination chamber are formed by the electrodialysis reaction chamber and the cathode and anode plates; and both sides of the polar plate are respectively connected with an anode or a cathode.
Cation exchange membranes are respectively arranged in the two electrodialysis electrode plates, and at least one working unit consisting of cation and anion exchange membranes is arranged in the two cation exchange membranes; each working unit consists of two cation exchange membranes and one anion exchange membrane, wherein a product chamber is arranged between the two cation exchange membranes, and a concentration chamber and a desalination chamber are respectively arranged at two sides of the product chamber.
And polar chambers are respectively formed between the two polar plates and the adjacent cation exchange membranes.
The product chamber solution is a seasoning to be treated, the concentration chamber solution is 0.01-1M NaCl solution, the desalination chamber solution is 0.5-5M KCl solution, and the polar chamber solution is 0.1-5M K2SO4And (3) solution.
The seasoning to be treated is introduced into the product chamber continuously or intermittently at a flow rate of 0.01 to 5000L/h.
The seasoning is auxiliary food with certain salt content, such as soy sauce (containing light soy sauce, dark soy sauce, extremely fresh taste and the like), vinegar (containing brewing, compounding and the like), seasoning sauce and the like.
The device adopted by the preparation method of the high-potassium low-sodium healthy seasoning is a chamber formed by two polar plates and two polar plates which are arranged in an oriented mode through anion and cation exchange membranes in an electrodialysis reactor, wherein the number of the anion exchange membranes is n, and the number of the cation exchange membranes is 2n + 2.
The two sides of the electrodialysis reactor are respectively provided with a cathode plate and an anode plate, a cation exchange membrane is respectively arranged between the two electrode plates, and at least one working unit consisting of a cation exchange membrane and an anion exchange membrane is arranged between the two cation exchange membranes; each working unit consists of two cation exchange membranes and one anion exchange membrane, wherein a product chamber is arranged between the two cation exchange membranes, and a concentration chamber and a desalination chamber are respectively arranged at two sides of the product chamber.
The device is characterized in that a positive membrane, a plurality of working units (the positive membrane, the positive membrane and the negative membrane) and a positive membrane are arranged between a left polar plate and a right polar plate or between a right polar plate and a left polar plate; the two polar plates are further divided into a plurality of chambers, from left to right (or from right to left), namely an anode chamber, a desalting chamber, a plurality of working units (a product chamber and a concentration chamber), a desalting chamber and a cathode chamber; a product chamber is arranged between two cation exchange membranes in each working unit, a concentration chamber is arranged between a negative membrane and an adjacent positive membrane in each working unit, and when a plurality of working units are arranged, one negative membrane and one positive membrane between two adjacent working units are a light chamber; under the action of an electric field, sodium ions in the product chamber penetrate through the cation exchange membrane to reach the concentration chamber, and potassium ions in the desalting chamber penetrate through the cation exchange membrane to enter the product chamber, so that the substitution of cations (potassium replaces sodium) is realized.
The invention has the advantages that:
the invention constructs a novel electrodialysis device for removing sodium and leaving potassium in seasonings, and sodium ions in the seasonings in a product chamber are transferred to a concentration chamber and potassium ions in a desalting chamber are transferred to a product chamber by utilizing the action of an electric field force and the selective permeability of an ion exchange membrane, so that the concentration of the sodium ions in the seasonings is reduced, the concentration of the potassium ions is increased, and the seasonings with high potassium and low sodium are prepared. The method has the advantages of simple process, low energy consumption, high practicability and good industrial prospect.
The high-potassium low-sodium seasoning prepared by the invention greatly reduces the preparation cost and lightens the risk of harm of the high-sodium seasoning to human health.
Description of the drawings:
fig. 1 is a schematic structural diagram of an apparatus for removing sodium and leaving potassium from an electrodialytic seasoning according to example 2 of the present invention.
Fig. 2 is a schematic structural diagram of an apparatus for removing sodium and leaving potassium from an electro-dialyzed seasoning according to example 3 of the present invention.
Figure 3 is a graph of sodium and potassium ion concentrations of flavors over time during electrodialysis as provided in example 2 of the present invention.
Figure 4 is a graph of sodium and potassium ion concentrations of flavors over time during electrodialysis as provided in example 3 of the present invention.
Detailed Description
The technical solution in the embodiment of the present invention will be more clearly described below with reference to the drawings in the embodiment of the present invention.
The invention adopts a specially designed electrodialysis device, and utilizes electric field directional migration to replace sodium ions in selective electrodialysis with potassium ions, so as to realize the removal of sodium ions and the migration of potassium ions in seasonings, and reduce the concentration of sodium ions and increase the concentration of potassium ions in seasonings; and the content of effective components such as amino acid in the seasoning is kept stable, and the original flavor and taste are maintained.
Example 1
As shown in fig. 1 and 2, the device is an electrodialysis reactor, and each chamber is formed by two polar plates and two polar plates which are arranged in a directional mode through anion-cation exchange membranes, wherein the number of the anion-exchange membranes is n, and the number of the cation-exchange membranes is 2n + 2.
The two sides of the electrodialysis reactor are respectively provided with a cathode plate and an anode plate, a cation exchange membrane is respectively arranged between the two electrode plates, and at least one working unit consisting of a cation exchange membrane and an anion exchange membrane is arranged between the two cation exchange membranes; each working unit consists of two cation exchange membranes and one anion exchange membrane, wherein a product chamber is arranged between the two cation exchange membranes, and a concentration chamber and a desalination chamber are respectively arranged at two sides of the product chamber.
Example 2 intermittent operation Single working Unit
As shown in fig. 1, the electrodialysis reactor includes a working unit, and 5 ion exchange membranes in total, specifically: the leftmost anode plate is connected with the positive pole of the direct current power supply, and the rightmost cathode plate is connected with the negative pole of the direct current power supply. The opposite inner sides of the two polar plates are respectively provided with a cation exchange membrane, a working unit is arranged between the two cation exchange membranes, and the working unit consists of two cation exchange membranes and an anion exchange membrane; and then a plurality of chambers are separated between the two polar plates, namely an anode chamber, a desalting chamber, a product chamber, a concentration chamber, the desalting chamber and a cathode chamber are sequentially arranged from the chamber where the anode is arranged to the chamber where the cathode is arranged. Cation exchange membranes are arranged between the anode chamber and the desalting chamber, between the desalting chamber and the product chamber, between the product chamber and the concentration chamber and between the concentration chamber and the cathode chamber, anion exchange membranes are arranged between the concentration chamber and the desalting chamber, the membrane thickness is 150um, the size of the partition plate is 13.2cm multiplied by 10cm multiplied by 1cm, and the effective area of the membrane is 20cm2. The device operates intermittently, and comprises introducing raw flavoring (undiluted soy sauce) into electrodialysis product chamber, introducing 0.1M NaCl solution into concentration chamber, introducing 250g/L KCl solution into desalination chamber, and introducing 0.3M K into polar chamber2SO4And (3) solution. The direct current power supply is set to be in a constant current mode, the current is 1A, the volume of the solution in each chamber feed liquid cup is 400mL, and the flow rate is 30L/h. By the action of electric field forceThe seasonings to be treated are transferred through cation exchange membrane in the reactor of one working unit, and the sodium and potassium in the seasoning are eliminated and returned to the seasoning liquid cup. After the ions in the concentration chamber are transferred, NaCl in the seasoning is extracted by the device and then returns to the liquid cup of the concentration chamber. After the ions in the desalting chamber are transferred, the seasoning is supplemented with potassium by the device and then returns to the material liquid cup in the desalting chamber. Polar chamber K2SO4After the solution is subjected to ion migration, the solution returns to the material liquid cup of the polar chamber after passing through the device; and treating the sample again, and repeatedly circulating until the treatment reaches the standard.
Under the action of an electric field force, sodium ions in the condiment in the product chamber migrate to the concentration chamber through the cation exchange membrane, and potassium ions in the desalination chamber migrate to the product chamber through the cation exchange membrane. As shown in FIG. 3, as the time of operation increased, the potassium ions in the seasoning increased and the sodium ions decreased. After 10h, the potassium ions in the seasoning are attracted by the electrode and migrate to the concentration chamber, so that the concentration is reduced. After running for 24h, the sodium ion content in the seasoning is reduced by 51.9%, and the potassium ion content is increased from the initial 5.9g/L to 48.9 g/L. Meanwhile, the amino acid content before and after the electrodialysis treatment of the condiment is measured, and the result shows that the total free amino acid content in the condiment is reduced by less than 20 percent, and the taste and the flavor are not changed greatly. It should be noted that the intermittent operation can control the potassium and sodium content of the healthy seasoning by adjusting the number of working units, flow rate, current level and operation time.
Example 3 intermittent operation of multiple work units
As shown in fig. 2, the electrodialysis reactor includes two working units, and total 8 ion exchange membranes, specifically: the leftmost anode plate is connected with the positive pole of the direct current power supply, and the rightmost cathode plate is connected with the negative pole of the direct current power supply. The opposite inner sides of the two polar plates are respectively provided with a cation exchange membrane, two working units are arranged between the two cation exchange membranes, and each working unit consists of two cation exchange membranes and an anion exchange membrane; thereby separating a plurality of chambers between the two polar plates, namely from the chamber where the anode is positioned to the chamberThe compartment where the cathode is located is an anode chamber, a desalting chamber, a product chamber, a concentration chamber, a desalting chamber and a cathode chamber in sequence. Cation exchange membranes are arranged between the anode chamber and the desalting chamber, between the desalting chamber and the product chamber, between the product chamber and the concentration chamber and between the concentration chamber and the cathode chamber, anion exchange membranes are arranged between the concentration chamber and the desalting chamber, the membrane thickness is 150um, the size of the partition plate is 13.2cm multiplied by 10cm multiplied by 1cm, and the effective area of the membrane is 20cm2。
The device operates intermittently, and comprises introducing raw flavoring (undiluted soy sauce) into electrodialysis product chamber, introducing 0.1M NaCl solution into concentration chamber, introducing 250g/L KCl solution into desalination chamber, and introducing 0.3M K into polar chamber2SO4And (3) solution. The direct current power supply is set to be in a constant current mode, the current is 1A, the volume of the solution in each chamber feed liquid cup is 400mL, and the flow rate is 30L/h. Under the action of electric field force, the seasonings to be treated are transferred through the cation exchange membrane in a reactor of one working unit, and then the original seasonings are subjected to sodium removal and potassium retention by the device and then returned to the seasoning liquid cup. After the ions in the concentration chamber are transferred, NaCl in the seasoning is extracted by the device and then returns to the liquid cup of the concentration chamber. After the ions in the desalting chamber are transferred, the seasoning is supplemented with potassium by the device and then returns to the material liquid cup in the desalting chamber. Polar chamber K2SO4After the solution is subjected to ion migration, the solution returns to the material liquid cup of the polar chamber after passing through the device; and treating the sample again, and repeatedly circulating until the treatment reaches the standard.
Under the action of an electric field force, sodium ions in the condiment in the product chamber migrate to the concentration chamber through the cation exchange membrane, and potassium ions in the desalination chamber migrate to the product chamber through the cation exchange membrane. As shown in FIG. 4, as the time of operation increased, the potassium ions in the seasoning increased and the sodium ions decreased. After 10h, the potassium ions in the seasoning are attracted by the electrode and migrate to the concentration chamber, so that the concentration is reduced. After running for 24h, the sodium ion content in the seasoning is reduced by 67.4%, and the potassium ion content is increased from the initial 6.4g/L to 59.5 g/L. Meanwhile, the amino acid content before and after the electrodialysis treatment of the condiment is measured, and the result shows that the total free amino acid content in the condiment is reduced by less than 20 percent, and the taste and the flavor are not changed greatly. It should be noted that the intermittent operation can control the potassium and sodium content of the healthy seasoning by adjusting the number of working units, flow rate, current level and operation time.
Example 4 continuous operation
The electrodialysis reactor comprises 50 working units and 152 ion exchange membranes in total, and specifically comprises the following steps: the leftmost anode plate is connected with the positive pole of the direct current power supply, and the rightmost cathode plate is connected with the negative pole of the direct current power supply. The opposite inner sides of the two polar plates are respectively provided with a cation exchange membrane, 50 working units are arranged between the two cation exchange membranes, and each working unit consists of two cation exchange membranes and an anion exchange membrane; and then a plurality of chambers are separated between the two polar plates, namely an anode chamber, a desalting chamber, a product chamber, a concentration chamber, the desalting chamber and a cathode chamber are sequentially arranged from the chamber where the anode is arranged to the chamber where the cathode is arranged. Cation exchange membranes are arranged between the anode chamber and the desalting chamber, between the desalting chamber and the product chamber, between the product chamber and the concentration chamber and between the concentration chamber and the cathode chamber, anion exchange membranes are arranged between the concentration chamber and the desalting chamber, the membrane thickness is 150um, and the size of the partition plate is 80cm multiplied by 40cm multiplied by 1 cm. The device continuously operates, and raw flavoring is input into electrodialysis product chamber, 0.1M NaCl solution is input into concentration chamber, 250g/L KCl solution is input into desalination chamber, and 0.3M K is input into polar chamber2SO4The flow rate of the solution was 30L/h. The dc power supply is set to a constant current mode with a current of 1A.
Under the action of an electric field force, sodium ions in the condiment in the product chamber migrate to the concentration chamber through the cation exchange membrane, and potassium ions in the desalination chamber migrate to the product chamber through the cation exchange membrane. As the running time increases, the potassium ions in the seasoning increase and the sodium ions decrease. The content of sodium and potassium in the healthy seasoning can be controlled by changing the number of working units, flow rate and current magnitude.
Claims (10)
1. A preparation method of a high-potassium low-sodium healthy seasoning is characterized in that ions of the high-sodium low-potassium seasoning are directionally moved in an electrodialysis mode to realize the exchange of sodium ions and potassium ions, and then the high-potassium low-sodium seasoning is obtained.
2. A method of making a high potassium low sodium healthy seasoning according to claim 1 wherein: the sample to be treated of the high-sodium low-potassium seasoning is made to enter an electrodialysis product chamber in an electrodialysis mode, so that sodium ions in the sample realize directional ion movement through an electrodialysis anion-cation exchange membrane under the action of an electric field, and the content of the sodium ions in the sample is reduced.
3. A method of making a high potassium low sodium healthy seasoning according to claim 2 wherein: and the anion or cation exchange membrane adopted in the electrodialysis process is a homogeneous membrane or a heterogeneous membrane.
4. A method of making a high potassium low sodium seasoning in accordance with claim 2 wherein: the electrodialysis reaction chamber is formed by the oriented arrangement of anion-cation exchange membranes, so that a concentration chamber, a product chamber, a polar chamber and a desalination chamber are formed by the electrodialysis reaction chamber and the cathode and anode plates; and both sides of the polar plate are respectively connected with an anode or a cathode.
5. A process for preparing a high potassium low sodium healthy seasoning according to claim 4 wherein: cation exchange membranes are respectively arranged in the two electrodialysis electrode plates, and at least one working unit consisting of cation and anion exchange membranes is arranged in the two cation exchange membranes; each working unit consists of two cation exchange membranes and one anion exchange membrane, wherein a product chamber is arranged between the two cation exchange membranes, and a concentration chamber and a desalination chamber are respectively arranged at two sides of the product chamber.
6. A process for preparing a high potassium low sodium healthy seasoning according to claim 5 wherein: and polar chambers are respectively formed between the two polar plates and the adjacent cation exchange membranes.
7.A process for preparing a high potassium low sodium healthy seasoning according to claim 4 wherein: the product chamber solution is a seasoning to be treated, the concentration chamber solution is 0.01-1M NaCl solution, the desalination chamber solution is 0.5-5M KCl solution, and the polar chamber solution is 0.1-5M K2SO4And (3) solution.
8. A method of making a high potassium low sodium healthy seasoning according to claim 7 wherein: the seasoning to be treated is introduced into the product chamber continuously or intermittently at a flow rate of 0.01 to 5000L/h.
9. The apparatus for use in the process for preparing a high potassium low sodium healthy seasoning according to claim 1, wherein: the device is an electrodialysis reactor, and each chamber is formed by two polar plates and two polar plates which are arranged in a directional mode through anion and cation exchange membranes, wherein the number of the anion exchange membranes is n, and the number of the cation exchange membranes is 2n + 2.
10. The apparatus for use in the process for making a high potassium low sodium healthy condiment according to claim 9 wherein: the two sides of the electrodialysis reactor are respectively provided with a cathode plate and an anode plate, a cation exchange membrane is respectively arranged between the two electrode plates, and at least one working unit consisting of a cation exchange membrane and an anion exchange membrane is arranged between the two cation exchange membranes; each working unit consists of two cation exchange membranes and one anion exchange membrane, wherein a product chamber is arranged between the two cation exchange membranes, and a concentration chamber and a desalination chamber are respectively arranged at two sides of the product chamber.
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| CN202111192270.3A CN113967409B (en) | 2021-10-13 | 2021-10-13 | Preparation method and device of high-potassium low-sodium healthy condiment |
| ZA2022/02551A ZA202202551B (en) | 2021-10-13 | 2022-03-02 | Method and device for preparing healthy condiment with high potassium concentration and low sodium concentration |
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|---|---|---|---|---|
| US4503082A (en) * | 1983-03-16 | 1985-03-05 | The United States Of America As Represented By The Secretary Of Agriculture | Method for reducing sodium content and simultaneously increasing potassium content of a food |
| JPH07313098A (en) * | 1994-05-24 | 1995-12-05 | Tokuyama Corp | Production of low salt soysauce and apparatus therefor |
| JP2002272432A (en) * | 2001-03-22 | 2002-09-24 | Fuji Shokken Kk | Method for producing low-sodium plum fruit juice and method for producing plum fruit juice drink |
| JP2010193866A (en) * | 2009-02-27 | 2010-09-09 | San Akuteisu:Kk | Method for reducing sodium concentration in plum juice |
| CN103960636A (en) * | 2012-12-21 | 2014-08-06 | 欧洲乳清公司 | High-potassium Dairy Salt And Method For Obtaining Same |
| CN208933169U (en) * | 2018-09-20 | 2019-06-04 | 泉州师范学院 | Utilize the device of the selective electrodialysis concentration high-purity purified salt of brine production |
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2021
- 2021-10-13 CN CN202111192270.3A patent/CN113967409B/en active Active
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2022
- 2022-03-02 ZA ZA2022/02551A patent/ZA202202551B/en unknown
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| US4503082A (en) * | 1983-03-16 | 1985-03-05 | The United States Of America As Represented By The Secretary Of Agriculture | Method for reducing sodium content and simultaneously increasing potassium content of a food |
| JPH07313098A (en) * | 1994-05-24 | 1995-12-05 | Tokuyama Corp | Production of low salt soysauce and apparatus therefor |
| JP2002272432A (en) * | 2001-03-22 | 2002-09-24 | Fuji Shokken Kk | Method for producing low-sodium plum fruit juice and method for producing plum fruit juice drink |
| JP2010193866A (en) * | 2009-02-27 | 2010-09-09 | San Akuteisu:Kk | Method for reducing sodium concentration in plum juice |
| CN103960636A (en) * | 2012-12-21 | 2014-08-06 | 欧洲乳清公司 | High-potassium Dairy Salt And Method For Obtaining Same |
| CN208933169U (en) * | 2018-09-20 | 2019-06-04 | 泉州师范学院 | Utilize the device of the selective electrodialysis concentration high-purity purified salt of brine production |
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| CN113967409B (en) | 2024-04-09 |
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