This membrane separation and desalination technology is a high-efficiency solution for advanced soy sauce processing. By combining ceramic or microtube membrane filtration with electrodialysis desalination, it achieves clarification, transparency, and controlled salt reduction in soy sauce.
The technology preserves the original color, aroma, flavor, and nutritional content of soy sauce while reducing salt levels, improving product quality, and promoting environmentally friendly resource utilization.
The soy sauce membrane separation system operates through the following steps:
• Clarification: Ceramic or microtube membranes remove suspended solids and impurities, improving color and transparency.
• Electrodialysis Desalination: Salt ions are selectively removed via electrodialysis while retaining amino acid nitrogen and organic acids, controlling salt content without compromising flavor or nutritional value.
• Nutrient Preservation: Avoids high-temperature processing, maintaining soy sauce color, aroma, flavor, and nutrients
• Efficient Clarification: Significantly enhances transparency and color, increasing product value
• Environmentally Friendly: Reduces pollutant discharge while allowing recovery and reuse of valuable components
• Flexible Desalination: Salt content can be adjusted according to market or product requirements
• Stable Operation: Membrane system ensures reliable and continuous production
• Soy Sauce Production: Clarification and desalination to improve quality and market competitiveness
• Condiment Manufacturing: Applicable to vinegar, compound sauces, and other liquid seasonings for refining and quality enhancement
• Food Processing Industry: Suitable for clarification, separation, and quality improvement of various liquid food products
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