摘要
文章介绍了无机陶瓷膜超滤酱油以除去其中的大分子蛋白质,消除二次沉淀的应用。首套无机陶瓷膜过滤酱油工艺是2005年投产的,处理能力为7 t/h。近五年来,装置运行状况正常。经过无机陶瓷膜超滤的酱油,其全氮、氨基酸态氮、无盐固形物、还原料糖、色素等的保持率在98%以上,体态清澈,透光率因色素不同最高能达到70%左右,其菌落总数<100个/mL。
The paper introduced that the soy sauce was ultrafiltrated by the inorganic ceramic mem- brane to remove the secondary sediment. First set of inorganic ceramic membrane filtration process is in 2005, soy sauce production, processing capacity for 7 t/h. Nearly five years,it is the normal opera- tion conditions. Soy sauce by the inorganic ceramic membrane ultrafiltration, its total nitrogen, amino nitrogen, no salt solids, still raw sugar, pigment etc. is more than 98%, high degree of clarity, light transmittance can reach the highest about 70%, its bacteria total 〈 100/mL.
出处
《中国调味品》
CAS
北大核心
2010年第2期24-26,30,共4页
China Condiment
关键词
酱油
超滤
无机陶瓷膜
soy sauce
ultrafiltration
inorganic ceramic membrane
