Soy sauce being eight kinds of amino acid and trace elements is an essential component of human nutrition and health. Due to the application of traditional technique, the long existing problem of secondary sediment of soy sauce which has caused poor appearance, especially finished goods soy sauce on the shelves needs to be solved.
Ceramic membrane separation technology had been extensively used in food and fermentation fields. For example, it is used in the production of apple cider vinegar. This technology used as a substitute for heating, removing thallium and turbidity. It can remove heat-resistant bacteria; keep soy sauce from perishing based on retaining original flavor and save the previous process of diatomite filtration. It also can discolor in order to make from white soy sauce to meet people’s requirements. Heat and oxygen stability of soy sauce after discoloring are been notably improved while containing Fe, Mn and Zn will reduce.
Ceramic membrane is used for clarifying soy sauce. The raw soy sauce is cooked, large particles are removed by sedimentation, and the supernatant filtered through the ceramic membrane. Ceramic membrane filtration does not alter the general composition of soy sauce, but significantly reduces turbidity and count of aerobic microorganisms in the product.
Advantages
High resistance to temperature and pressure
High stability to organic media
Corrosion & abrasion resistance
Intensive to bacterial action
Remove any of various microorganisms, pathogenic species macromolecular deposited substance and gel
Keep main compositions like amino nitrogen, reducing sugar, fragment, pigment
Be repeatedly sterilized by steam or oxidant
Remove macromolecular protein to do away with the phenomenon of secondary sediment of soy sauce
No need diatomite, environment-friendly, greener
CIP and regenerate conveniently and quickly
Long and reliable lifetime
Post time: Apr-20-2022