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首页> 外文期刊>RSC Advances >Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties
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Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties

机译：原料酱油的微滤：膜污垢机制和物理化学，香气和保质期特性的表征

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摘要

Refinement to remove fermented mash residue is essential for obtaining clarified, stable and high-quality soy sauce. In this study, raw soy sauce microfiltration was investigated. Four widely-used microfiltration membranes were employed: ceramic, polyethersulfone (PES), polyvinylidene fluoride (PVDF) and mixed cellulose ester (MCE). Membrane fouling mechanisms were identified based on the blocking filtration model, indicating that the dominant fouling mechanism during soy sauce microfiltration was cake formation on the membrane surface. Microfiltration delivered highly dispersed soy sauce having superior clarity and a light color, with satisfactory sterilization quality, and preserved well the NaCl, reducing sugar, total acid and amino nitrogen content, leading to a product having a longer shelf life as compared to pasteurization. The loss of volatile compounds after refinement (microfiltration and pasteurization) was not neglected, particularly the ester groups (total loss of 76.3% to 96.4%), which affected the aroma profile of the soy sauce; all the samples from microfiltration seemed to lack the floral aroma. Ceramic membrane filtration and pasteurization exhibited relatively good preservation of the aroma of soy sauce, which then obtained the best scores in sensory analysis.
机译：除去发酵醪残留物的细化对于获得澄清，稳定和优质的酱油至关重要。在这项研究中，研究了原料酱油微滤。采用四种广泛使用的微滤膜：陶瓷，聚醚砜（PE），聚偏二氟乙烯（PVDF）和混合纤维素酯（MCE）。基于阻塞过滤模型鉴定了膜污垢机制，表明酱油微滤期间的显性污垢机理是膜表面上的滤饼形成。微滤递送高度分散的酱油，具有优异的透明度和浅色，具有令人满意的灭菌质量，并保存良好的NaCl，还原糖，总酸和氨基氮含量，导致与巴氏灭菌相比具有较长保质期的产品。细化后挥发性化合物（微滤和巴氏杀菌）的损失未被忽略，特别是酯基（总损失为76.3％至96.4％），这影响了酱油的香气曲线;来自微滤的所有样品似乎缺乏花香芳香。陶瓷膜过滤和巴氏杀菌表现出相对良好的酱油香气保存，然后在感觉分析中获得最佳评分。

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  • 来源
    《RSC Advances》 |2019年第6期|共13页
  • 作者

    Guo Hao; Huang Jun; Zhou Rongqing; Wu Chongde; Jin Yao;

  • 作者单位

    Sichuan Univ Coll Light Ind Text &

    Food Engn Chengdu 610065 Sichuan Peoples R China;

    Sichuan Univ Coll Light Ind Text &

    Food Engn Chengdu 610065 Sichuan Peoples R China;

    Sichuan Univ Coll Light Ind Text &

    Food Engn Chengdu 610065 Sichuan Peoples R China;

    Sichuan Univ Coll Light Ind Text &

    Food Engn Chengdu 610065 Sichuan Peoples R China;

    Sichuan Univ Coll Light Ind Text &

    Food Engn Chengdu 610065 Sichuan Peoples R China;

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  • 正文语种 eng
  • 中图分类 化学;
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