CN113967409B - Preparation method and device of high-potassium low-sodium healthy condiment - Google Patents
Preparation method and device of high-potassium low-sodium healthy condiment Download PDFInfo
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- CN113967409B CN113967409B CN202111192270.3A CN202111192270A CN113967409B CN 113967409 B CN113967409 B CN 113967409B CN 202111192270 A CN202111192270 A CN 202111192270A CN 113967409 B CN113967409 B CN 113967409B
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- 229910052700 potassium Inorganic materials 0.000 title claims abstract description 37
- 239000011591 potassium Substances 0.000 title claims abstract description 37
- 239000011734 sodium Substances 0.000 title claims abstract description 37
- 229910052708 sodium Inorganic materials 0.000 title claims abstract description 35
- 235000013409 condiments Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 53
- 238000000909 electrodialysis Methods 0.000 claims abstract description 45
- 229910001415 sodium ion Inorganic materials 0.000 claims abstract description 27
- 229910001414 potassium ion Inorganic materials 0.000 claims abstract description 24
- 238000010612 desalination reaction Methods 0.000 claims abstract description 20
- 150000002500 ions Chemical class 0.000 claims abstract description 15
- 239000012528 membrane Substances 0.000 claims description 65
- 238000005341 cation exchange Methods 0.000 claims description 51
- 238000011033 desalting Methods 0.000 claims description 20
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 15
- 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 description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 239000003011 anion exchange membrane Substances 0.000 claims description 12
- 230000005684 electric field Effects 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 230000009471 action Effects 0.000 claims description 8
- 150000001450 anions Chemical class 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 claims description 5
- 150000001768 cations Chemical class 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 230000026058 directional locomotion Effects 0.000 claims description 4
- 238000005349 anion exchange Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 34
- 239000007788 liquid Substances 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 6
- 230000036541 health Effects 0.000 description 6
- 239000003014 ion exchange membrane Substances 0.000 description 6
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 230000005012 migration Effects 0.000 description 4
- 238000013508 migration Methods 0.000 description 4
- 159000000000 sodium salts Chemical class 0.000 description 4
- 206010020772 Hypertension Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process 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
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 239000013589 supplement Substances 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
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 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
- 230000007646 directional migration Effects 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000009061 membrane transport Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007858 starting material Substances 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
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
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Water Supply & Treatment (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Urology & Nephrology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention belongs to the field of food chemistry, relates to electrodialysis technology, and in particular relates to a preparation method and a device of a high-potassium low-sodium healthy condiment. The high-sodium low-potassium seasoning is subjected to electrodialysis to realize the exchange of sodium ions and potassium ions, so that the high-potassium low-sodium seasoning is obtained. According to the invention, the characteristic that ions move directionally by electrodialysis is utilized, sodium ions in the condiment are transferred to the concentration chamber, potassium ions in the desalination chamber are transferred to the condiment (product chamber), so that the content of sodium ions in the original condiment is reduced, the content of potassium ions is increased, and nutritional ingredients and taste in the condiment are reserved, thus obtaining the high-potassium low-sodium healthy condiment. The preparation method and equipment are simple, and industrialization is easy to realize.
Description
Technical Field
The invention belongs to the field of food chemistry, relates to electrodialysis technology, and in particular relates to a preparation method and a device of a high-potassium low-sodium healthy condiment.
Background
The sodium salt intake in the crowd in different areas is related to the incidence of hypertension, and the incidence of the crowd in areas with high sodium salt intake is obviously higher than in areas with low intake. The world health organization recommends that the intake of sodium salt of each person is not more than 5g, and the intake of sodium salt of most residents in China is 7-20 g per person on average, so that if the intake of salt 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 condiments in daily life of residents in China. The salt content in the conventional soy sauce is 15-20%. Experiments of the American agricultural research center show that the sodium content in the soy sauce is reduced by 50 percent, and the potassium content is increased by 5 times, thereby being beneficial to health. Potassium has important effects in energy metabolism, cell membrane transport, cell potential difference maintenance and other aspects, and can not only maintain the normal functions of cardiac muscle, but also regulate osmotic pressure, maintain acid-base balance, and further have the effects of cancer prevention and anticancer. Clinical studies prove that the sodium-limiting potassium-supplementing can reduce the blood pressure of patients with hypertension.
In recent years, the production and preparation of high-potassium low-sodium condiments have gained widespread attention. At present, the production method of the high-potassium low-sodium seasoning is to add potassium salt in the process of brewing starter propagation. However, the process is complex and has strict requirements on proportioning of ingredients. Electrodialysis technology is a membrane separation technology for performing ion directional movement by utilizing electric field force and selective permeability of ion exchange membranes, is widely applied to the field of desalination, has been a research work on soy sauce desalination treatment by electrodialysis, but no report on preparing high-potassium low-sodium seasoning by electrodialysis exists at present. Compared with the brewing method, the electrodialysis technology has the advantages of simple process, low energy consumption, no secondary pollution and better economic effect.
Disclosure of Invention
Therefore, the invention aims to realize ion replacement in the seasoning by utilizing an electrodialysis method on the basis of the original seasoning, and prepare the preparation method and the device of the high-potassium low-sodium healthy seasoning.
In order to achieve the above purpose, the invention adopts the technical scheme that:
a method for preparing high-potassium low-sodium healthy seasoning comprises the step of enabling ions of the high-sodium low-potassium seasoning to directionally move in an electrodialysis mode to realize exchange of sodium ions and potassium ions, so that the high-potassium low-sodium seasoning is obtained.
The sample to be treated of the seasoning with high sodium and low potassium enters an electrodialysis product chamber in an electrodialysis mode, so that sodium ions in the sample pass through an anion-cation exchange membrane of electrodialysis under the action of an electric field to realize ion directional movement, and the sodium ion content in the sample is reduced.
According to the method, through driving of electric field force in electrodialysis and selective permeability of an ion exchange membrane, ion transfer and replacement are carried out on the seasoning, removal of sodium ions and migration of potassium ions in the seasoning are achieved, and the concentration of the sodium ions and the concentration of the potassium ions in the seasoning are reduced; and the content of the active ingredients such as amino acid in the seasoning is kept stable, and the original flavor and taste are maintained.
The anion or cation exchange membrane adopted in the electrodialysis process is a homogeneous membrane or a heterogeneous membrane.
The electrodialysis reaction chamber is arranged in an oriented way by anion-cation exchange membranes, so that the electrodialysis reaction chamber and an anion-cation plate form a concentration chamber, a product chamber, a polar chamber and a desalination chamber; and two sides of the polar plate are respectively connected with an anode or a cathode.
Cation exchange membranes are respectively arranged in the electrodialysis bipolar plates, and at least one working unit consisting of cations and anions is arranged in each cation exchange membrane; 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 pole chambers are respectively formed between the two pole plates and the adjacent cation exchange membranes.
The product room solution is the seasoning to be treated, the concentration room solution is 0.01-1M NaCl solution, the desalination room solution is 0.5-5M KCl solution, and the polar room solution is 0.1-5M K 2 SO 4 A solution.
The seasoning to be treated is continuously or intermittently introduced into the product chamber at a flow rate of 0.01-5000L/h.
The flavoring agent is auxiliary food with certain salt content such as soy sauce (containing light soy sauce, dark soy sauce, and extremely delicious taste), vinegar (containing brewing and compounding, etc.), flavoring sauce, etc.
The device is a device used in the preparation method of the high-potassium low-sodium healthy seasoning, and the device is a chamber formed by the directional arrangement of two polar plates and an anion-cation exchange membrane between the two polar plates, wherein the number of the anion-cation 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, cation exchange membranes are respectively arranged between the two electrode plates, and at least one working unit consisting of cations and anions 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 provided with a positive film and a plurality of working units (positive film, positive film and negative film) between two polar plates from left to right or from right to left respectively; the two polar plates are divided into a plurality of chambers, namely an anode chamber, a desalting chamber, a plurality of working units (a product chamber, a concentrating chamber), a desalting chamber and a cathode chamber from left to right (or from right to left); a product chamber is arranged between two cation exchange membranes in each working unit, a concentrating chamber is arranged between a negative membrane and an adjacent positive membrane in each working unit, and when a plurality of working units are used, a negative membrane and a positive membrane between the two adjacent working units are light chambers; under the action of an electric field, sodium ions in the product chamber penetrate through the cation exchange membrane to reach the concentration chamber, potassium ions in the desalination chamber penetrate through the cation exchange membrane to enter the product chamber, and substitution of cations (potassium to sodium) is realized.
The invention has the advantages that:
according to the invention, a new electrodialysis device for removing sodium and reserving potassium from the seasoning is constructed, and then sodium ions in the seasoning in a product chamber migrate to a concentration chamber and potassium ions in a desalination chamber migrate to the product chamber by utilizing the action of an electric field force and the selective permeability of an ion exchange membrane, so that the sodium ion concentration of the seasoning is reduced, and the potassium ion concentration is increased, thereby preparing the high-potassium low-sodium seasoning. The invention has simple process, low energy consumption, high practicability and good industrialization prospect.
The high-potassium low-sodium seasoning prepared by the method greatly reduces the manufacturing cost and reduces the risk of harm of the high-sodium seasoning to human health.
Description of the drawings:
fig. 1 is a schematic diagram of the apparatus for removing sodium and retaining potassium in electrodialysis seasoning according to example 2 of the present invention.
Fig. 2 is a schematic diagram of the apparatus for removing sodium and retaining potassium in electrodialysis seasoning according to example 3 of the present invention.
Fig. 3 is a graph of sodium and potassium ion concentration versus time for a seasoning during electrodialysis as provided in example 2 of the invention.
Fig. 4 is a graph of sodium and potassium ion concentration versus time for a seasoning during electrodialysis as provided in example 3 of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be more clearly described below with reference to the accompanying drawings in the embodiments of the present invention.
According to the invention, a specially designed electrodialysis device is adopted, and the electric field directional migration is utilized to replace sodium ions in selective electrodialysis, so that the removal of sodium ions and the migration of potassium ions in the seasoning are realized, and the concentration of sodium ions and the concentration of potassium ions in the seasoning are reduced; and the content of the active ingredients 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 each chamber formed by two polar plates and two polar plates between which anion exchange membranes are arranged in an oriented way, 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, cation exchange membranes are respectively arranged between the two electrode plates, and at least one working unit consisting of cations and anions 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. 1The electrodialysis reactor comprises a working unit, 5 ion exchange membranes in total, and the electrodialysis reactor specifically comprises: the leftmost anode plate is connected with the positive electrode of the direct current power supply, and the rightmost anode plate is connected with the negative electrode 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 one anion exchange membrane; and a plurality of chambers are separated between the two polar plates, namely an anode chamber, a desalting chamber, a product chamber, a concentrating chamber, a desalting chamber and a cathode chamber are sequentially arranged from the chamber where the anode is positioned to the chamber where the cathode is positioned. 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 concentrating chamber and between the concentrating chamber and the cathode chamber, an anion exchange membrane is arranged between the concentrating 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 20cm 2 . The device intermittently operates, the raw flavoring (undiluted soy sauce) 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 chamber 2 SO 4 A 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 cavity feed liquid cup is 400mL, and the flow rate is 30L/h. The condiment to be treated is transported by the action of the electric field force in a reactor of a working unit through a cation exchange membrane, and then the original condiment is returned to a condiment liquid cup after sodium and potassium are removed by the device. After ions in the concentrating chamber migrate, naCl in the seasoning is extracted by the device and then returned to a feed liquid cup of the concentrating chamber. After ion migration in the desalting chamber, the device supplements potassium for the seasonings and returns to a feed liquid cup of the desalting chamber. Polar chamber K 2 SO 4 After the solution is transferred by ions, the solution returns to a feed liquid cup of a polar chamber after passing through the device; the sample is treated again and the cycle is repeated until the treatment reaches the standard.
Under the action of electric field force, sodium ions in the seasoning in the product chamber migrate to the concentration chamber through the cation exchange membrane, while potassium ions in the desalination chamber migrate to the product chamber through the cation exchange membrane. As shown in fig. 3, as the run time increases, potassium ions in the dressing continue to increase while sodium ions continue to decrease. After 10 hours, potassium ions in the seasoning migrate to the concentration chamber due to the attraction of the electrode, and the concentration is reduced. After 24 hours of running, the sodium ion content of the seasoning was reduced by 51.9% and the potassium ion content was increased from the initial 5.9g/L to 48.9g/L. The amino acid content of the seasoning before and after electrodialysis treatment is measured, and the result shows that the total free amino acid content in the seasoning is reduced by less than 20 percent, and the mouthfeel and the flavor are not changed greatly. It should be noted that the intermittent operation can control the potassium and sodium content of the health seasoning by adjusting the number of working units, the flow rate, the current level and the running time.
Example 3 intermittent operation multiple working Unit
As shown in fig. 2, the electrodialysis reactor comprises two working units, 8 ion exchange membranes in total, specifically: the leftmost anode plate is connected with the positive electrode of the direct current power supply, and the rightmost anode plate is connected with the negative electrode 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 one anion exchange membrane; and a plurality of chambers are separated between the two polar plates, namely an anode chamber, a desalting chamber, a product chamber, a concentrating chamber, a desalting chamber and a cathode chamber are sequentially arranged from the chamber where the anode is positioned to the chamber where the cathode is positioned. 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 concentrating chamber and between the concentrating chamber and the cathode chamber, an anion exchange membrane is arranged between the concentrating 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 20cm 2 。
The device intermittently operates, the raw flavoring (undiluted soy sauce) 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 chamber 2 SO 4 A 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 cavity feed liquid cup is 400mL, and the flow rate is 30L/h. By electric field forceSodium ions are transferred through a cation exchange membrane by the seasoning to be treated in a reactor of a working unit, and then the original seasoning is returned to a seasoning liquid cup after sodium and potassium are removed by the device. After ions in the concentrating chamber migrate, naCl in the seasoning is extracted by the device and then returned to a feed liquid cup of the concentrating chamber. After ion migration in the desalting chamber, the device supplements potassium for the seasonings and returns to a feed liquid cup of the desalting chamber. Polar chamber K 2 SO 4 After the solution is transferred by ions, the solution returns to a feed liquid cup of a polar chamber after passing through the device; the sample is treated again and the cycle is repeated until the treatment reaches the standard.
Under the action of electric field force, sodium ions in the seasoning in the product chamber migrate to the concentration chamber through the cation exchange membrane, while potassium ions in the desalination chamber migrate to the product chamber through the cation exchange membrane. As shown in fig. 4, as the run time increases, potassium ions in the dressing continue to increase while sodium ions continue to decrease. After 10 hours, potassium ions in the seasoning migrate to the concentration chamber due to the attraction of the electrode, and the concentration is reduced. After 24 hours of running, the sodium ion content of the condiment was reduced by 67.4% and the potassium ion content was increased from the initial 6.4g/L to 59.5g/L. The amino acid content of the seasoning before and after electrodialysis treatment is measured, and the result shows that the total free amino acid content in the seasoning is reduced by less than 20 percent, and the mouthfeel and the flavor are not changed greatly. It should be noted that the intermittent operation can control the potassium and sodium content of the health seasoning by adjusting the number of working units, the flow rate, the current level and the running time.
EXAMPLE 4 continuous operation
The electrodialysis reactor comprises 50 working units and 152 ion exchange membranes, and the electrodialysis reactor specifically comprises: the leftmost anode plate is connected with the positive electrode of the direct current power supply, and the rightmost anode plate is connected with the negative electrode 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 one anion exchange membrane; further dividing the two plates into a plurality of chambers, namely, the chambers from the anode to the cathode are sequentiallyAnode chamber, desalination chamber, product chamber, concentration chamber, desalination chamber and cathode chamber. 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 concentrating chamber and between the concentrating chamber and the cathode chamber, an anion exchange membrane is arranged between the concentrating chamber and the desalting chamber, the membrane thickness is 150um, and the size of the partition plate is 80cm multiplied by 40cm multiplied by 1cm. The device continuously operates, the raw flavoring is input into the electrodialysis product room, the 0.1M NaCl solution is input into the concentration room, the 250g/L KCl solution is input into the desalination room, and the 0.3M K is input into the polar room 2 SO 4 The flow rate of the solution was 30L/h. The DC power supply is set to be in a constant current mode, and the current is 1A.
Under the action of electric field force, sodium ions in the seasoning in the product chamber migrate to the concentration chamber through the cation exchange membrane, while potassium ions in the desalination chamber migrate to the product chamber through the cation exchange membrane. With increasing run time, potassium ions in the dressing continue to increase while sodium ions continue to decrease. The sodium and potassium content of the health seasoning can be controlled by changing the number of working units, the flow rate and the current.
Claims (1)
1. A preparation method of a high-potassium low-sodium healthy condiment is characterized in that the high-sodium low-potassium condiment is subjected to electrodialysis to realize the exchange of sodium ions and potassium ions in the high-sodium low-potassium condiment by directional movement of ions, so that the high-potassium low-sodium condiment is obtained;
the sample to be treated of the seasoning with high sodium and low potassium enters an electrodialysis product chamber in an electrodialysis way, so that sodium ions in the sample pass through an anion-cation exchange membrane of electrodialysis under the action of an electric field to realize ion directional movement, and the sodium ion content in the sample is reduced;
the anion or cation exchange membrane adopted in the electrodialysis process is a homogeneous membrane or a heterogeneous membrane;
the electrodialysis reaction chamber is arranged in an oriented way by anion-cation exchange membranes, so that the electrodialysis reaction chamber and the cathode-anode plates form a concentration chamber, a product chamber, a polar chamber and a desalination chamber; the two sides of the polar plate are respectively connected with an anode or a cathode;
cation exchange membranes are respectively arranged in the electrodialysis bipolar plates, and at least one working unit consisting of cations and anions is arranged in each cation exchange membrane; 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 concentrating chamber and a desalting chamber are respectively arranged at two sides of the product chamber;
the two polar plates respectively form polar chambers between the adjacent cation exchange membranes;
the product room solution is flavoring to be treated, the concentration room solution is 0.01-1M NaCl solution, the desalination room solution is 0.5-5M KCl solution, and the polar room solution is 0.1-5M K 2 SO 4 A solution;
the seasoning to be treated is continuously or intermittently introduced into the product chamber at a flow rate of 0.01-5000L/h;
the high-potassium low-sodium healthy condiment is soy sauce.
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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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