不同截留分子质量超滤膜对酱油过滤性能的比较  

Comparison of filtration performance of soy sauce by ultrafiltration membrane with different molecular mass

作　　者：王文文[1,2] 邓毛程[1,2] 李静[1,2] 李平凡 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广东广州510300 [2]广东高校特色调味品工程技术开发中心,广东广州510300

出　　处：《中国酿造》2016年第5期56-59,共4页China Brewing

基　　金：创新强校工程专项资金项目(1A20201);创新强校工程专项资金项目(1A20205);创新强校工程专项资金项目(1A10605);创新强校工程专项资金项目(2A10905);创新强校工程专项资金项目(2A20301);广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103)

摘　　要：分别采用截留分子质量为50 ku、100 ku、150 ku、200 ku的超滤膜对酱油原油进行过滤。试验结果表明,几种型号超滤膜过滤对酱油主要指标氨基酸态氮几乎没有影响。从沉淀去除而言,50 ku和100 ku的超滤膜对酱油原油沉淀的去除率更好,分别达到了91.1%和91.7%。从过滤效果而言,50 ku和100 ku超滤膜更佳,过滤后酱油滤液的OD650 nm值分别为0.10、0.15;浑浊度值分别为1 750、1 800。相同条件下四种超滤膜再生后通量恢复率分别为99.5%、97.5%、95.0%、92.5%。从过滤效果、过滤后滤液稳定性、过滤后清洗膜再生通量恢复率等方面综合考虑,截留分子质量为100 ku的超滤膜更适合应用于酱油的提纯过滤。The crude soy sauce was filtered using 50 ku, 100 ku, 150 ku and 200 ku ultrafiltration membrane, respectively. The results showed that several types of ultrafiltration membrane filtration had little effect on the main parameters of amino acid nitrogen in soy sauce. The removal rate of 50 ku and 100 ku ultrafiltration membrane on original precipitation of soy sauce were better, which reached 91.1% and 91.7%, respectively. The filtration effect of 50 ku and 100 ku ultrafiltration membrane were better. The OD650nm of soy sauce after filtration was 0.10 and 0.15, respectively and the turbidity value was 1 750 and 1 800, respectively. Under the same conditions, the flux recovery rate of four ultrafiltration membranes was 99.5%, 97.5%, 95.0%, and 92.5%, respectively. Based on an overall consideration of the filtering effect, filtration stability and recovery rate of membrane regeneration after filtration, the ultrafiltration membrane with the molecular weight of 100 ku was more suitable for the purification process of soy sauce.

关 键 词：超滤 酱油 流量 通量 

分 类 号：TS205.5[轻工技术与工程—食品科学]