低盐酱油趋势及膜分离用于酱油脱盐研究进展  

Trend of Low-Salt Soy Sauce and Research Progress of Membrane Separation for Soy Sauce Desalination

作　　者：秦倚天 王永福 QIN Yitian;WANG Yongfu(Shanghai Totole Food Ltd.,Shanghai 201812)

机构地区：[1]上海太太乐食品有限公司,上海201812

出　　处：《食品工业》2023年第4期292-296,共5页The Food Industry

摘　　要：减盐酱油是酱油产业发展中的热点方向,以膜材料为核心的膜分离技术被认为是制备减盐酱油中最具前景的技术之一。对膜分离技术中最适用于酱油脱盐的纳滤和电渗析技术进行综述,详细论述不同膜材料及操作条件等对于酱油脱盐效果及酱油中有效组分损失的影响,并探讨处理前后酱油中风味组分的留存情况,以制备高脱盐率、高收率的减盐酱油。同时对比纳滤和电渗析这2种技术方案,以期为减盐酱油的制造提供理论依据和技术指导。Low-salt soy sauce is becoming an important research aspect in the field of soy sauce industry.The separation technology with membrane as the core component is considered to be one of the most promising technologies for preparing low-salt soy sauce.The nanofiltration and electrodialysis which are the most suitable membrane separation technologies for the desalination of soy sauce are reviewed.The effects of different membrane materials and operating conditions on the removal of salt and the loss of effective components in soy sauce are discussed in detail.The retention of flavor components is involved to prepare low-salt soy sauce with high yield.The two technical schemes of nanofiltration and electrodialysis are compared to provide theoretical basis and technical guidance for the manufacture of low-salt soy sauce.

关 键 词：酱油 脱盐 纳滤 电渗析 

分 类 号：TS264.21[轻工技术与工程—发酵工程]