Study on Application of Electrodialysis Technology in Desalination of Cantonese Soy Sauce
Electrodialysis technology is applied for the desalination of Cantonese soy sauce. Taking the desalination rate,the amino acid nitrogen (AAN) retention rate and the total acid (TA) retention rate of soy sauce as the comprehensive evaluation indexes,the desalination process is optimized by single factor test combined with orthogonal test design. The optimal desalination process of Cantonese soy sauce is established,and the differences of flavor indexes of soy sauce before and after desalination are compared,in order to study the effect of electrodialysis desalination technology on the quality of soy sauce. The results show that the optimal desalination process conditions are treatment voltage of 14 V,treatment time of 15 min and flow velocity ratio of 1:1 (the flow velocity of desalination chamber liquid:the flow velocity of salt chamber liquid). Under these conditions,the desalination rate reaches 37.52％,the AAN retention rate reaches 90.90％ and the TA retention rate reaches 94.51％.The desalinated soy sauce prepared by optimized process is analyzed. It is found that there are no significant differences in the content of reducing sugar,the loss rate of free amino acids is about 1.28％,and the retention rate of main volatile flavor substances is more than 90％. The desalinated soy sauce has a strong flavor,except for the decrease of saltiness,the other sensory evaluation indexes are not significantly different from the original Cantonese soy sauce. This study can provide references for the desalination process and product development of Cantonese soy sauce.
万方数据
维普
