What are the characteristics of ultrafiltration membrane that make it suitable for clarification of soy sauce process?

The soy sauce is commonly used in the daily life of people, and the traditional soy sauce is often used for clarifying the soy sauce through a natural precipitation method, so that the health standard specified by the state can not be met, the natural sedimentation can only settle the large-particle material, and the colloid turbidity existing in the soy sauce can not be solved, Therefore, after the bottle is bottled, the bottle wall scales and the bottom of the bottle is precipitated. By adopting the ultrafiltration technology, not only can the health requirement be achieved, but also the macromolecular substance and the suspended substance in the soy sauce can be removed at the same time, the flavor is not changed, so that the purpose of the soy sauce clarification is achieved, and the equipment investment and the running cost of the soy sauce production can be obviously reduced. the apparatus Is especially suitable for the filtering of light-colored soy sauce, such as soy sauce, delicious fresh and the like.

Because the ultrafiltration is the purpose of clarifying the impurities in the soy sauce by using the small pore diameter of the filter membrane, the filter can be arranged at the front end of the ultrafiltration to prevent the ultrafiltration membrane from working normally due to the blockage of the larger particles. According to the characteristics of high viscosity, high concentration and high turbidity of the soy sauce relative to the general water body (such as tap water, surface water, ground water, waste water, etc.), the process selects the bag filter as the pre-treatment of the ultrafiltration. The bag type filter has the characteristics of high transmittance, can improve the clarifying speed, and the bag type filter is convenient to clean and can be repeatedly utilized.

The characteristics of ultrafiltration treatment are as follows:

ultrafiltering, the pore size of the ultrafiltration membrane is 0.2 & mu; m, is a non-symmetrical film, and the large synthetic molecules such as starch, pectin and suspended solids can be separated, the molecular weight of the interception molecular weight is generally from 500 to 500,000 Dalton, the working pressure of pure water is 0.3 Mpa, and the operation is generally carried out at normal temperature, And is especially suitable for the concentration and separation of heat-sensitive substances. The ultrafiltration system adopts the operation mode of high cross flow. The ultra-filtration membrane is used for clarifying the soy sauce, has good sterilization effect, can reach below 100/ ml, has no high-temperature heating process, not only has better color and flavor of the product, but also saves considerable energy expenditure. The soy sauce has the advantages of more red color, clear body and no toxicity after the membrane filtration. Precipitation and impurities.

The ultrafiltration membrane with a molecular weight of 500K was selected according to the substances needed to be intercepted in soy sauce, and the ultrafiltration membrane was made of sanitary modified PVC, for food treatment, which was safe and reliable. The ultra-filtration membrane shell with 100% high toughness ABS material can meet the requirements of higher hygiene index, the wall thickness is up to 10 mm, and the pressure-bearing capacity of the shell is up to 1 Mpa.

The soy sauce is filtered and clarified by using an ultrafiltration membrane, and the method has the following characteristics:

(1)replace the heating sterilization process directly, simplify the process, save the investment of heating equipment and heat preservation tank. 

(2) no phase change, no heating, can completely maintain the natural sweet taste of the product, all retain aromatic substances. 

(3) the Maillard reaction caused by heating sterilization had a certain loss on the amino acid index of the product, but there was no such phenomenon in membrane filtration. 

(4) The membrane filtration removes the bacteria quite stably. The total number of colonies before the membrane is 105×106 / ml, and the total number of colonies after filtration can be stabilized below 100 / ml, which is especially suitable for the temperature resistance of strong spores. Membrane filtration process is significantly better than heating sterilizer

(5) the operation cost of membrane filtration is only 20% ~ 40% of that of heating and sterilization, and the cost of comprehensive treatment of soy sauce per ton is low. (6) the process and operation are simple, equipment automation is high, cleaning and disinfecting are convenient.