Mature Vinegar Membrane Filtration & Clarification Technology
Background Introduction
Mature vinegar is a widely used condiment with antibacterial and digestive-promoting effects, enjoying strong market demand and promising sales prospects.
In the traditional production process of mature vinegar, sugar, acetic acid bacteria and acidifiers are mixed and fermented to convert sugar into acetic acid and form the desired color and flavor. This process is restricted by environmental and production conditions such as temperature, humidity and acetic acid bacteria concentration, and requires a long fermentation cycle. No decolorization treatment is conducted during fermentation, resulting in poor color and uneven acid reduction of finished products, which hinders product sales. Current traditional vinegar filtration methods, including diatomaceous earth filtration, plate-and-frame filtration, centrifugal filtration and natural sedimentation, cannot completely remove water-soluble impurities and miscellaneous bacteria, ultimately causing precipitation and excessive bacteria problems in vinegar products.
Process Flow Chart of Mature Vinegar Production with Membrane Filtration Technology
Advantages of Membrane Filtration Technology in Mature Vinegar Production
(1) Membrane filtration can remove 99% of miscellaneous bacteria and microorganisms in mature vinegar. The filtered vinegar liquid features high clarity, and is not prone to re-turbidity and deterioration after long-term storage, effectively solving the precipitation and excessive bacteria problems of mature vinegar;
(2) Operated at normal temperature under physical conditions, it will not damage heat-sensitive components or affect the original flavor of mature vinegar;
(3) The process flow is simplified, shortening the production cycle and effectively reducing labor intensity and production costs by 20-60%;
(4) The membrane equipment adopts a modular design, which is convenient for integration into existing production systems;
(5) The equipment is made of sanitary-grade materials, complying with QS and GMP certifications.
Technical Indicators Achievable by Membrane Technology
(1) Physical and chemical indicators: Compliant with GB2719-81;
(2) Sensory indicators: Clear and transparent without suspended solids or precipitation, with the normal color, aroma and taste of brewed mature vinegar;
(3) Bacterial indicators: Total bacterial count ≤50 CFU/mL; coliform ≤3 CFU/mL; no pathogenic bacteria detected.
Typical Applications of Membrane Technology
(1) Membrane filtration for decolorization and precipitation removal of rice vinegar
(2) Membrane filtration for precipitation removal of aged vinegar
(3) Membrane filtration for clarification and decolorization of white vinegar
Company Introduction
Bluewav is a professional manufacturer of membrane separation equipment with a team of senior engineers specialized in membrane engineering applications. Through years of technological development and engineering practice, we have mastered advanced ultrafiltration, nanofiltration, reverse osmosis and ceramic membrane technologies. We focus on designing and manufacturing lab-scale, pilot-scale and industrial-scale equipment for customers. If you encounter any problems in membrane filtration, please feel free to contact us, and our professional technical team will provide you with targeted solutions.
