As a traditional fermented food in East Asia, soy sauce has become a widely used condiment worldwide. Soy sauce is made from soybeans and wheat through a complex fermentation process under the enzymatic catalysis of various microorganisms. With time, sugars, amino acid nitrogen, organic acids and other components that make up soy sauce will endow it with a unique flavor.
The production of soy sauce is divided into 4 major steps: raw soy sauce preparation, static settling, pre-filtration and microfiltration.
During the production process of vinegar, aspergillus and yeast are added as fermentation strains. At the same time, various microorganisms in the air may also invade the vinegar, such as incomplete sterilization or the introduction of miscellaneous bacteria during filling and sealing treatment. Acid resistant microorganisms may remain and reproduce in the vinegar, which may cause turbidity in the vinegar, manifested as granular, flocculent or adhesive precipitation.
The vinegar filtered through diatomaceous earth effectively removes polyphenols, proteins, iron ion complexes, and other turbid substances, and has significantly better clarity than untreated vinegar.
For more information on improving the efficiency of your processes, contact our team of filtration experts.
Coarse Particle Filtration & Trap Filtration & Hot water filtration and Rinsing water filtration
This filtration system is designed to prevent brine particulates from
entering the process. The presence of insoluble solids and particles,
including a variety of minerals, fibers, metal shavings, etc. requires
stringent control of quantity and size for the production process to run
smoothly.
Reducing the haze associated with turbidity and large amounts of
particulate and particle control plays a vital role to help ensure
turbidity-free, good tasting water for the soy sauce process.
The step is to remove most of the insoluble solid impurities after
fermented mash, and reduce the number of yeasts, impurities such as
polyphenols, proteins, bentonite, gelatin etc.
Bacteria, yeasts, molds and other organisms can be found everywhere.
Therefore, barriers such as filters should be installed to remove
bacteria and other organisms.
To ensure particulate removal and microbiological stability in the bottle
or can, it is necessary to guarantee the quality of air that is either in
direct or indirect contact with the product to be bottled.
The filters prevent particles and bacteria from contaminating the
product during storage.
Darlly provides 0.22μm(liquid) absolute rating (air removal efficiency
0.01μm rating) as hydrophobic PTFE cartridges as final sterilization
filtration and 1μm removal rating metal cartridges used for steam
filtration.
Fermented Condiments Filtration Solutions
