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Soy sauce filtering method

A filtration method and soy sauce technology, applied in application, food preparation, food science and other directions, can solve the problems of affecting product sensory and quality, reducing the yield of soy sauce finished products, and large loss of pigment components, so as to ensure high-end market share and reduce soy sauce. The effect of precipitation and product quality improvement

Inactive Publication Date: 2013-07-03
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, many soy sauce companies use candle filter + diatomite filtration technology. The soy sauce processed by diatomite filtration technology has a large loss of total nitrogen, amino acid nitrogen, salt, pigment and other components, and during the filtration process , the filtration pressure is too high, resulting in poor filtration effect, and the filtered soy sauce will appear white fine particles after standing for 6 hours, which is the phenomenon of "diatomaceous earth".
Moreover, these soy sauces will undergo large precipitation after storage for 4 months, which will directly affect the sensory and quality of the product
At the same time, the use of diatomite filtration technology produces a large number of soy sauce residues, which reduces the yield of soy sauce products, and the residues need to be filtered twice, which increases the processing cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Raw material preparation: add 400kg of soy sauce into the additive tank for use;

[0019] 2) Add filter aid: add 15kg filter aid perlite, and start stirring;

[0020] 3) The first coating: Step 2) The stirred slurry is pumped into the candle filter for the first coating, the coating time is 10 minutes, and all the filter aids are evenly adhered to the filter rod superior;

[0021] 4) add filter aid: the slurry obtained in step 3) enters the additive tank again, and now add 15kg perlite filter aid;

[0022] 5) The second coating: the slurry with added filter aid is pumped into the candle filter again for the second coating, the coating time is 15 minutes, and all the filter aids are evenly adhered to the filter rod;

[0023] 6) Release the finally obtained clarified liquid.

[0024] 7) Take a sample of the filtered product and let it stand to observe the precipitation situation. At the same time, take a sample to detect the corresponding physical and chemical indic...

Embodiment 2

[0026] The difference between embodiment 2 and embodiment 1 is that the raw material soy sauce and the filter aid are added in different ratios, wherein the raw material soy sauce is 400KG, the filter aid added for the first time is 20KG, and the filter aid added for the second time is 20KG.

[0027] Table 1 is a comparison of the effects of different filtration methods (both using candle filters and different filter aids) on soy sauce indicators. In the comparative example using diatomite + perlite as filter aids, diatomite and perlite are each 50% by weight.

[0028] Table 1

[0029]

[0030] illustrate:

[0031] ① Compared with the index of soy sauce before filtration, the soy sauce filtered with diatomaceous earth has different degrees of loss in amino acid, salt, total nitrogen, and OD value (soy sauce color), and the loss of OD value is the largest. The rate reached 29%, indicating that the color of the product became lighter, and the phenomenon of "draining" appear...

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Abstract

The invention relates to a soy sauce filtering method comprising the steps that: (1) a soy sauce raw material is added into an additive tank; (2) a filtering aid is added, and stirring is carried out; (3) the stirred slurry is pumped into a candle filter, and primary coating is carried out; (4) the slurry obtained in the step (3) is delivered into the additive tank again, and the filtering aid is supplemented; (5) the slurry obtained after the supplement of the filtering aid is pumped into the candle filter again, and secondary coating is carried out; and (6) the finally obtained soy sauce is clarified and discharged. The adopted filtering aid is perlite, and the ratio of the total weight of the perlite added in two steps to the weight of the soy sauce raw material is 1:30-1:10. Compared with prior arts, the method provided by the invention has the advantages that: (1) on a basis that various indicators such as soy sauce total nitrogen, amino acid nitrogen, salt, sugar content, and pigment content losses are minimized, soy sauce precipitate is reduced; and (2) coating time is short, and production efficiency is high.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, and in particular relates to a filtering method of soy sauce. Background technique [0002] At present, many soy sauce companies use candle filter + diatomite filtration technology. The soy sauce processed by diatomite filtration technology has a large loss of total nitrogen, amino acid nitrogen, salt, pigment and other components, and during the filtration process , The filtration pressure is too high, resulting in poor filtration effect, and the filtered soy sauce will appear white fine particles after standing for 6 hours, which is the phenomenon of "diatomaceous earth". And these soy sauces will undergo relatively large precipitation after storage for 4 months, directly affecting the senses and quality of the product. At the same time, the use of diatomite filtration technology produces a large amount of soy sauce residue, which reduces the yield of soy sauce products, and the r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 符姜燕杨俊高听明侯冶海杨明泉贾爱娟郑冠辉
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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