酱油纳滤脱盐技术研究  

Research on Nanofiltration and Desalination Technology of Soy Sauce

作　　者：张军涛 

机构地区：[1]佛山市海天(高明)调味食品有限公司,广东佛山528000

出　　处：《中国调味品》2013年第10期57-60,共4页China Condiment

基　　金：广东省中国科学院全面战略合作项目(2009B091300026)

摘　　要：研究了压力、温度、NaCl含量、浓缩比对酱油纳滤脱盐的影响,并分析了纳滤脱盐对酱油氨基酸组成的影响。结果表明:压力、温度和浓缩比对氨基酸损失率和截留液流量影响较大,NaCl含量对氨基酸损失率和截留液流量几乎无影响,纳滤对氨基酸组成有一定的影响,各氨基酸的损失率差异较大,最低为12.8%,最高为54.7%,纳滤机运行稳定,可以连续运行10h以上,生产1m3脱盐酱油的电耗成本为33元。The effects of pressure, temperature, NaCI content and concentrate ratio on soy sauce nano- filtration and desalination are investigated, and the effect of nanofiltration and desalination on amino acid composition in soy sauce is analyzed. The results show that the effects of pressure, temperature and concentrate ratio on the loss of amino acid and retentate flow rate are bigger, but the effect of NaCI is almost none. The loss rates of amino acids are different with different amino acids types, the lowest is about 12.8~~, and the highest is about 54, 7%. The nanofiltration machine works stable, it could run more than 10 h, the electric cost of producing 1 mS desalination soy sauce is RMB 33 Yuan.

关 键 词：酱油 纳滤 脱盐 氨基酸 

分 类 号：TS264.21[轻工技术与工程—发酵工程]