陶瓷微滤膜处理生酱油的工艺研究  

Study on treatment of raw soy sauce by ceramic micro-filtration membrane

作　　者：李梅生[1] 赵宜江[1] 张艳[1] 陈浩[1] 谭佩毅[2] 

机构地区：[1]淮阴师范学院化学系江苏省低维材料化学重点实验室,江苏淮安223300 [2]江苏食品学院,江苏淮安223001

出　　处：《食品与机械》2007年第1期120-122,134,共4页Food and Machinery

基　　金：江苏省高校自然科学研究计划项目(项目编号:05KJB530009)

摘　　要：针对生酱油体系,利用国内研制的陶瓷微滤膜替代传统加热除菌工艺,系统考察膜孔径、膜材质、过程操作参数对处理效果的影响,结果表明:在T=23±3℃,ΔP=0.1MPa,V=0.58m/s下,采用孔径为0.2μm的α-Al2O3陶瓷膜澄清生酱油,可使渗透液浊度小于3.00NTU,感观、理化和卫生均达到酿造酱油国家标准,且经过避光存放稳定性考察发现,陶瓷膜澄清方法得到的酱油稳定性要明显优于传统加热灭菌法。Aimed at raw soy sauce system, ceramic microfiltration membranes wre used to remove the macromolecule, bacterium and secondary sediment instead of traditional heating techonolgy, The influence of membrane microstructure and operating conditions on membrane flux decline were investegated. The results showed that a-Al2 03 -membrane with mean pore size of 0.2μm was suitable for treating row soy sauce. The turbudity of clarified soy sauce is about 1.0NTU and all of its physical chemistry properties achieves the national brewing standard. The appropriate operating conditions are at T =23 ±3 ℃ ,△P =0.1 MPa and V =0.58 m/s. The stability of soy sauce treated by ceramic membrane is better than that treated by tradinional method.

关 键 词：陶瓷膜 生酱油 工艺 膜通量 

分 类 号：TS264.21[轻工技术与工程—发酵工程]